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WO2004012529A1 - Saucisson a base de chair de crustaces aquatiques ayant une forme determinee et procede de fabrication correspondant - Google Patents

Saucisson a base de chair de crustaces aquatiques ayant une forme determinee et procede de fabrication correspondant Download PDF

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Publication number
WO2004012529A1
WO2004012529A1 PCT/CN2002/000613 CN0200613W WO2004012529A1 WO 2004012529 A1 WO2004012529 A1 WO 2004012529A1 CN 0200613 W CN0200613 W CN 0200613W WO 2004012529 A1 WO2004012529 A1 WO 2004012529A1
Authority
WO
WIPO (PCT)
Prior art keywords
meat
raw material
sausage
ham sausage
parts
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/CN2002/000613
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English (en)
Chinese (zh)
Inventor
Shan Wang
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to AU2002335287A priority Critical patent/AU2002335287A1/en
Publication of WO2004012529A1 publication Critical patent/WO2004012529A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages

Definitions

  • the invention relates to a ham sausage using shaped aquatic crustacean meat as a raw material and a preparation method thereof.
  • the technical field belongs to aquatic product processing. Background technique
  • crustaceans Aquatic crustaceans (hereinafter referred to as crustaceans), including shrimp and crabs and turtles. It is a large-scale and large-scale population in aquatic products. Because of its delicious taste and high nutritional value, it is rich in various trace elements that are good for the human body, and it is loved by consumers. In recent years, the technology of making ham sausages from crustacean meat has also developed to some extent, such as shrimp ham sausages on the market. However, in the prior art, crustacean meat is chopped or crushed, and then added to minced meat and minced meat, and then ham sausage is made by a conventional process. This method still cannot get rid of the crustacean's own fragrance is not obvious, there are few varieties available, the taste is astringent, and the taste is single. People cannot feel the presence of crustacean meat in the ham sausage while chewing. Summary of the invention.
  • An object of the present invention is to make a ham sausage by using shaped crustacean meat as a main raw material, so as to maintain the original flavor in the ham sausage to a maximum extent, compared with the ham made from crustacean meat minced on the market as a raw material.
  • the intestines have a richer fresh flavor and better taste, making the crustacean meat ham intestines a real crustacean meat ham intestines that are both delicious and can see various crustacean meat.
  • Another object of the present invention is to find the combination of aquatic product processing and traditional meat product processing, so that the two can be organically combined to become a new food that is convenient, delicious, and nutritious.
  • various crustaceans are used as raw materials, which has a wide range of applications and a wide range of raw materials. At the same time, it opens a new way for deep processing of aquatic products.
  • a certain number of aquatic crustaceans are selected, and rough processing is performed first to remove crustaceans, internal organs, and inedible parts.
  • the edible portion is marinated with salt, spices and pickled preparations for 1 to 24 hours.
  • the marinated aquatic crustacean meat is pre-cooked, and then whole or processed to grow 2-100 mm in width and 2 as required. — 60 mm, 2 to 40 mm thick pieces, strips, slices, and then based on the proportion of 10 to 90 parts by weight of aquatic crustacean meat, 1 to 49 parts by weight of livestock or poultry meat meat, and according to Different flavors need to be added as a condiment.
  • the added weight parts are: refined salt 0.5-5, sugar 1-10, soy protein or starch 0-8, carrageenan 1-5, spices 0.01-5, cooking wine 1-5
  • the above raw materials are mixed uniformly, filled into animal casings, and then ham sausages are produced according to the existing conventional methods.
  • the above-mentioned auxiliary materials also include 0.015 to 0.1 parts of onion ginger and / or 0.1 to 0.2 soy sauce.
  • Above shaped aquatic shellfish Animal-like meat includes its dry products, pickled products, and fresh products.
  • the aforementioned aquatic crustaceans include: shrimp, crab, and turtle.
  • the minced meat or meat pieces of livestock and poultry mentioned in the above method refers to the minced meat or meat pieces of pigs, cattle, sheep, chickens, rabbits and the like made by the existing process. .
  • the existing ham sausage manufacturing process refers to different processes such as ingredients, seasoning, cooking, filling, and sterilization.
  • Ingredients refer to any finely milled edible food, including seasonings, additives, nutrients, etc., added to the main ingredients according to taste, nutrition, technology, appearance and other requirements. '
  • the shape of the product of the present invention can be various, such as a block, bar, stick or sheet shape, or various shapes of existing ham sausages and other shapes.
  • the ham sausage has become a real crustacean meat ham sausage that is both delicious and can see the crustacean meat, filling the gap in the market.
  • the invention solves the problem of the joint point of aquatic product processing and traditional meat product processing, and maximizes the organic combination of the two to become a new food that is convenient, delicious, and nutritious.
  • various crustaceans are used as raw materials, which has a wide range of applications and a wide range of raw materials. At the same time, it has opened up a new way for deep processing of aquatic products.
  • the crustacean meat has a delicious taste, high nutritional value, and the traditional ham sausage is easy to save, carry, convenient to eat, and unique flavors. It organically combines the advantages of providing a new convenient food for the society. Different flavors can also meet the different needs of consumers. At the same time, it solves the problem that some consumers love crustaceans and are not good at cooking. Best Mode of the Invention
  • 66 kilograms of shaped crab meat and 34 kilograms of ground pork are selected as the main ingredients.
  • 1.8 kilograms of refined salt, 2.2 kilograms of sugar, 6 kilograms of soybean protein, 1 kilogram of carrageenan, 0.12 kilograms of spices, and 1.2 kilograms of cooking wine are added.
  • the above raw materials are thoroughly mixed with a blender, filled into a polyvinylidene chloride film with a KAP filler, the two ends are ligated and sealed with aluminum wire, sterilized and cooked in an autoclave, and cooled and drained, that is, Cost invention product crab meat fire «I intestines.
  • the product of the invention combines the delicious taste and high nutritional value of aquatic products with the advantages of easy preservation, carrying, convenient eating and unique flavor of traditional ham sausage, and provides a new convenient food for the society.
  • the product of the present invention can be conveniently consumed at home and when traveling, and because the product of the present invention has high nutritional value, it is also very beneficial to people's health.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

La présente invention concerne un saucisson à base de chair de crustacés aquatiques ayant une forme déterminée. La chair est d'abord soumise à un traitement grossier, la partie non comestible est soumise au séchage puis à la cuisson préliminaire, après quoi, selon une technique courante de préparation de saucisson, on utilisant ladite chair (10 à 90 % en poids) et la chair animale en cubes ou hachée fin (1 à 49 % en poids) en tant que matières premières principales dans la préparation du saucisson. Le produit fabriqué selon l'invention retient au plus haut degré la saveur et la valeur nutritive de la chair de crustacés d'origine. La saveur et le goût du saucisson, selon l'invention, sont bien meilleurs que ceux du saucisson existant à base de chair de crustacés aquatiques en cubes ou hachée fin. Le saucisson de l'invention a un bon goût et a l'aspect d'un véritable saucisson à base de chair de crustacés, ladite chair étant bien visible.
PCT/CN2002/000613 2002-08-01 2002-09-03 Saucisson a base de chair de crustaces aquatiques ayant une forme determinee et procede de fabrication correspondant Ceased WO2004012529A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2002335287A AU2002335287A1 (en) 2002-08-01 2002-09-03 A sausage using aquatic crustacean meat having certain shape as raw material, and the method for preparing it

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN021258864A CN1217604C (zh) 2002-08-01 2002-08-01 用成形水生甲壳动物肉为原料的火腿肠及制备方法
CN02125886.4 2002-08-01

Publications (1)

Publication Number Publication Date
WO2004012529A1 true WO2004012529A1 (fr) 2004-02-12

Family

ID=30121363

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2002/000613 Ceased WO2004012529A1 (fr) 2002-08-01 2002-09-03 Saucisson a base de chair de crustaces aquatiques ayant une forme determinee et procede de fabrication correspondant

Country Status (3)

Country Link
CN (1) CN1217604C (fr)
AU (1) AU2002335287A1 (fr)
WO (1) WO2004012529A1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105146585B (zh) * 2015-09-28 2017-03-22 杭州萧山天福生物科技有限公司 一种蜂蜜焙烤龟鳖肉骨肠的方法
CN107373474A (zh) * 2017-08-03 2017-11-24 宿松县玖索科技信息有限公司 一种蟹泥及其制作方法

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1276179A (zh) * 2000-02-25 2000-12-13 杨军 一种虾的深加工制品的加工工艺及方法

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1276179A (zh) * 2000-02-25 2000-12-13 杨军 一种虾的深加工制品的加工工艺及方法

Also Published As

Publication number Publication date
CN1217604C (zh) 2005-09-07
CN1471861A (zh) 2004-02-04
AU2002335287A1 (en) 2004-02-23

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