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WO2004012532A1 - Saucisse a viande en forme, issue d'animal a carapace aquatique, et procede d'elaboration - Google Patents

Saucisse a viande en forme, issue d'animal a carapace aquatique, et procede d'elaboration Download PDF

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Publication number
WO2004012532A1
WO2004012532A1 PCT/CN2002/000612 CN0200612W WO2004012532A1 WO 2004012532 A1 WO2004012532 A1 WO 2004012532A1 CN 0200612 W CN0200612 W CN 0200612W WO 2004012532 A1 WO2004012532 A1 WO 2004012532A1
Authority
WO
WIPO (PCT)
Prior art keywords
meat
sausage
parts
aquatic crustacean
animal
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/CN2002/000612
Other languages
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 AU2002335286A priority Critical patent/AU2002335286A1/en
Publication of WO2004012532A1 publication Critical patent/WO2004012532A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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
    • A23L17/50—Molluscs
    • 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
    • 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
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products

Definitions

  • the invention relates to a sausage using shaped aquatic crustacean meat as a raw material and a preparation method thereof, and belongs to the technical field of 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 extremely delicious taste, high nutritional value, and rich in various trace elements that are beneficial to the human body, it is deeply loved by consumers. In recent years, the technology for making sausages from crustacean meat has also developed to some extent, such as shrimp sausages sold 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 sausages are 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, dry taste and single taste. People cannot feel the presence of crustacean meat while chewing. Summary of the Invention
  • An object of the present invention is to make sausages by using shaped crustacean meat as a main raw material, so as to maintain the original flavor in the sausage to the maximum extent, and has a fresher flavor than sausages made on the market using crustacean minced meat as raw materials.
  • the richer and better taste makes the crustacean meat sausage a real crustacean meat sausage that is both delicious and can see the crustacean meat.
  • Another object of the present invention is to find the joint point 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.
  • a variety of 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 first 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.
  • 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.
  • the above-mentioned shaped crustacean meat includes its thousand products, marinated products, and fresh products.
  • the aforementioned aquatic crustaceans include: shrimp, crab, and turtle.
  • the minced meat or meat pieces of livestock and poultry described in the above scheme refers to the minced meat or meat pieces of pigs, cattle, sheep, chickens, rabbits and the like made by the existing process.
  • the beneficial effects of the product of the present invention are as follows-the original flavor of crustacean meat is kept to a maximum, and the fresh flavor is stronger and more delicious than the sausages made from chopped or crushed crustacean meat on the market. Okay, making crustacean meat sausages a real crustacean meat sausage that is both delicious and can see crustacean meat, filling the gap in the market.
  • the invention solves the problem of combining the processing of aquatic products and the processing of traditional meat products, and organically combines the two to the greatest extent, and becomes 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.
  • the crustacean meat has a delicious taste, nutritional value, and traditional sausages are easy to preserve, carry, convenient to eat, and unique in flavor. It provides a new convenient food for the society. Different flavors, and can 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
  • Example 3 65 kilograms of marinated whole sea rice, 35 kilograms of pork are used as the main ingredients, 1 kilogram of refined salt, 2.8 kilograms of sugar, 5 kilograms of soy sauce, 0.5 kilograms of spices, 1.2 kilograms of cooking wine, mix the above ingredients evenly and fill in The animal casings are dried in a cool and ventilated place for 5-20 days. After cooking, the product is invented: Chinese-style sea rice sausage. Industrial applicability
  • 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

L'invention concerne un type de saucisse à viande en forme, issue d'animal à carapace aquatique. Le procédé d'élaboration de cette saucisse comprend les étapes suivantes: dégrossissage de l'animal à carapace, élimination des parties non comestibles, traitement et précuisson des parties comestibles, puis sélection de viande en forme (10-90 parties en poids) sur ces parties et sélection d'autre viande animale ou de viande de volaille, comme ingrédients majeurs de la saucisse, et enfin élaboration de la saucisse selon la technique classique. Le produit considéré conserve, à un degré maximum, la saveur originale et la valeur nutritive de l'animal à carapace, par rapport à une saucisse classique à base de viande hachée d'animal à carapace, dégageant en outre une odeur plus prononcée et possédant un meilleur goût. Il s'agit d'une authentique saucisse à base de chair d'animal à carapace, au goût agréable et dans laquelle la viande apparaît visiblement comme issue de ce type d'animal.
PCT/CN2002/000612 2002-08-01 2002-09-03 Saucisse a viande en forme, issue d'animal a carapace aquatique, et procede d'elaboration Ceased WO2004012532A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2002335286A AU2002335286A1 (en) 2002-08-01 2002-09-03 Sausage with shape meat of aquatic carapace animal as material and preparation method

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CNB021258856A CN1181764C (zh) 2002-08-01 2002-08-01 用成形水生甲壳动物肉为原料的香肠及制备方法
CN02125885.6 2002-08-01

Publications (1)

Publication Number Publication Date
WO2004012532A1 true WO2004012532A1 (fr) 2004-02-12

Family

ID=30121362

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2002/000612 Ceased WO2004012532A1 (fr) 2002-08-01 2002-09-03 Saucisse a viande en forme, issue d'animal a carapace aquatique, et procede d'elaboration

Country Status (3)

Country Link
CN (1) CN1181764C (fr)
AU (1) AU2002335286A1 (fr)
WO (1) WO2004012532A1 (fr)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101647579B (zh) * 2009-08-28 2011-12-28 烟台深水湾海洋食品有限公司 一种海产品肉肠及其制作方法
CN103371379A (zh) * 2012-04-26 2013-10-30 苏州喜福瑞农业科技有限公司 一种营养嫩香肠
CN103371377A (zh) * 2012-04-26 2013-10-30 苏州喜福瑞农业科技有限公司 一种营养嫩香肠的制作方法
CN106666499A (zh) * 2016-12-14 2017-05-17 钦州学院 一种水生软体动物肉制作的海鲜香肠及其制备方法
CN112617131A (zh) * 2020-12-14 2021-04-09 合肥工业大学 一种蟹肉猪肉复合低温乳化香肠的加工方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60207562A (ja) * 1984-04-02 1985-10-19 Ninben:Kk 肉類の切削食品及びその製造方法
CN1082354A (zh) * 1992-08-15 1994-02-23 山东烟台食品研究所 用扇贝边制作香肠的工艺方法
JPH0923853A (ja) * 1995-07-13 1997-01-28 Toshiharu Kobayashi 貝類の貝柱、及び牡蛎類を混入してなるハムソーセージ、及びウインナーソーセージ類
CN1235788A (zh) * 1998-05-16 1999-11-24 鲁正祥 钙磷鱼糜火腿、香肠
CN1305740A (zh) * 2000-01-18 2001-08-01 吴奎征 天然植物肉系列食品

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60207562A (ja) * 1984-04-02 1985-10-19 Ninben:Kk 肉類の切削食品及びその製造方法
CN1082354A (zh) * 1992-08-15 1994-02-23 山东烟台食品研究所 用扇贝边制作香肠的工艺方法
JPH0923853A (ja) * 1995-07-13 1997-01-28 Toshiharu Kobayashi 貝類の貝柱、及び牡蛎類を混入してなるハムソーセージ、及びウインナーソーセージ類
CN1235788A (zh) * 1998-05-16 1999-11-24 鲁正祥 钙磷鱼糜火腿、香肠
CN1305740A (zh) * 2000-01-18 2001-08-01 吴奎征 天然植物肉系列食品

Also Published As

Publication number Publication date
AU2002335286A1 (en) 2004-02-23
CN1471856A (zh) 2004-02-04
CN1181764C (zh) 2004-12-29

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