Liha töötlemine
The basic ingredients of pâté may vary, emulsion, where the main emulsifying agents
but they are in general made from the liver are the liver proteins. However, in commer-
of beef, pork, poultry, and duck; or from cial operations, other emulsifiers are added in
seafood, wild game, and even vegetables. order to stabilize the product, as well as
However, liver and other viscera are usually plasticizers such as sorbitol and glycerol
included as part of the main ingredients. In to improve spreadability. The batter is then
addition, a number of other components are stuffed into casings or canned. As it is a
necessary for pâté fabrication, such as herbs, semifluid material, it is important to avoid
spices, milk, and starches. A smooth and trapping bubbles during stuffing or canning,
annaabi.ee 
