Process for the production of a fryable and blockable substitute product for a bloc foie gras, comprising the following steps - Providing at least part of an animal liver and removing the connective tissue from the animal liver, - Mixing of the liver mass free of connective tissue with salt and additives for sensory and flavour adjustment, - mechanical processing of the liver mass into an emulsion, - Providing at least one liquefied food fat and at least one alcoholic beverage liquid, - Mixing the liver emulsion with the liquid food fat and the alcoholic beverage liquid, and heating the liver mixture in a first tempering phase A with a temperature increase from 35°C to 58°C with a temperature gradient of 1-5°C/1-5 minutes, preferably 1 - 1.5°C / 3 minutes, - during the first tempering phase A at a temperature of 42- 50°C, preferably 45-49°C, particularly preferably at 46-48°C Addition of an emulsifier mixture of egg yolk and at least one phospholipase to the liver mixture, - after reaching a core temperature of the liver emulsion of 58°C, cooling the mixture of liver, emulsifier mixture, food fat, alcoholic beverage liquid and additives in a second tempering phase B to a temperature of 28 - 35°C, preferably 30 - 33°C, particularly preferably 32°C with a temperature gradient of 1-2°C/minute, preferably 1.5°C/minute while simultaneously stirring the mass with a mixing device to form a homogeneous cream, - during the second tempering phase B at a temperature of 45 - 53°C, preferably 47-50°C, particularly preferably 48-49°C, adding further emulsifier mixture of egg yolk and at least one phospholipase to the liver cream, - When the liver cream reaches a final temperature of 30 - 35°C, preferably 32-33°C, the liver cream is filled under pressure into suitable packaging, - Heating the packages filled with the liver cream in a third tempering phase C to a temperature of 63-75°C, preferably 65-75°C, particularly preferably 68-72°C in a steam atmosphere and, after reaching the temperature, pasteurising the packages filled with the liver cream for a period of 30-90 minutes, preferably 35-70 minutes, particularly preferably 40-50 minutes, - after completion of the pasteurisation process, cooling of the pasteurised liver cream in a fourth tempering phase D to a final temperature of the liver cream of 2-4°C. - Providing at least part of an animal liver and removing the connective tissue from the animal liver, - Mixing of the liver mass free of connective tissue with salt and additives for sensory and flavour adjustment, - mechanical processing of the liver mass into an emulsion, - Providing at least one liquefied food fat and at least one alcoholic beverage liquid, - Mixing the liver emulsion with the liquid food fat and the alcoholic beverage liquid, and heating the liver mixture in a first tempering phase A with a temperature increase from 35°C to 58°C with a temperature gradient of 1-5°C/1-5 minutes, preferably 1 - 1.5°C / 3 minutes, - during the first tempering phase A at a temperature of 42- 50°C, preferably 45-49°C, particularly preferably at 46-48°C Addition of an emulsifier mixture of egg yolk and at least one phospholipase to the liver mixture, - after reaching a core temperature of the liver emulsion of 58°C, cooling the mixture of liver, emulsifier mixture, food fat, alcoholic beverage liquid and additives in a second tempering phase B to a temperature of 28 - 35°C, preferably 30 - 33°C, particularly preferably 32°C with a temperature gradient of 1-2°C/minute, preferably 1.5°C/minute while simultaneously stirring the mass with a mixing device to form a homogeneous cream, - during the second tempering phase B at a temperature of 45 - 53°C, preferably 47-50°C, particularly preferably 48-49°C, adding further emulsifier mixture of egg yolk and at least one phospholipase to the liver cream, - When the liver cream reaches a final temperature of 30 - 35°C, preferably 32-33°C, the liver cream is filled under pressure into suitable packaging, - Heating the packages filled with the liver cream in a third tempering phase C to a temperature of 63-75°C, preferably 65-75°C, particularly preferably 68-72°C in a steam atmosphere and, after reaching the temperature, pasteurising the packages filled with the liver cream for a period of 30-90 minutes, preferably 35-70 minutes, particularly preferably 40-50 minutes, - after completion of the pasteurisation process, cooling of the pasteurised liver cream in a fourth tempering phase D to a final temperature of the liver cream of 2-4°C.