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WO2004016112A1 - Jambon ou jambon a l'occidentale comprenant de la chair d'un animal aquatique a carapace et son procede de preparation - Google Patents

Jambon ou jambon a l'occidentale comprenant de la chair d'un animal aquatique a carapace et son procede de preparation Download PDF

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Publication number
WO2004016112A1
WO2004016112A1 PCT/CN2002/000649 CN0200649W WO2004016112A1 WO 2004016112 A1 WO2004016112 A1 WO 2004016112A1 CN 0200649 W CN0200649 W CN 0200649W WO 2004016112 A1 WO2004016112 A1 WO 2004016112A1
Authority
WO
WIPO (PCT)
Prior art keywords
meat
ham
aquatic animal
western
style
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/CN2002/000649
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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 AU2002337990A priority Critical patent/AU2002337990A1/en
Publication of WO2004016112A1 publication Critical patent/WO2004016112A1/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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces

Definitions

  • the invention relates to a pure aquatic animal meat ham sausage or western-style ham containing shellfish meat made of 100% aquatic animals and a preparation method thereof.
  • the technical field belongs to aquatic product processing. Background technique
  • Aquatic animal meat is a food that is highly nutritious and tastes delicious. Especially now, eating more aquatic products and less livestock and poultry meat has gradually become a consumption fashion.
  • Traditional aquatic product processing methods include pickling, smoking, canning, etc., or frozen transportation to meet the needs of people in aquatic product-free areas.
  • the technology of producing ham sausage or western-style ham with aquatic animal meat has been greatly developed, which has met people's needs to a certain extent.
  • all types of aquatic animal ham sausage or western-style ham on the market are now sold.
  • the aquatic animal meat ham sausage or western-style ham is produced by chopping or mashing aquatic animal meat, mixing with starch and livestock and poultry meat, and then using the conventional process of making ham sausage or western-style ham.
  • An object of the present invention is to use a unique process and scientific formula to make full use of the strong adhesion of cephalopod aquatic animal meat, and to better overcome the problem that the aquatic animal meat has short fibers and large water, which is difficult to process and form. Disadvantage.
  • cephalopod aquatic animal meat was used in the production process to replace the original ham sausage or western-style ham meat with shellfish minced meat as the raw material, and found the combination of aquatic product processing and traditional meat product processing.
  • the traditional method of aquatic animal meat ham sausage or western-style ham made by adding livestock and poultry meat as a binder is eliminated, and a 100% shellfish-containing meat that is convenient, delicious, nutritious and pure in taste is produced. Pure aquatic animal ham sausage or western style ham. Its wide application range and wide range of raw materials have opened a new way for aquatic product processing.
  • Another object of the present invention is to maximize the original nutrition and flavor of aquatic animals in ham sausage or western-style ham by using shaped aquatic animals as raw materials and low-temperature cooking process in the production process, which is more than the existing ones on the market.
  • the aquatic animal meat ham sausage or western-style ham made with shellfish meat and livestock and poultry meat as raw materials has a richer flavor and better taste.
  • cephalopod aquatic animal meat is used as a binder to mix with shellfish meat as the main ingredient, and then mixed with seasoning auxiliary materials to make pure aquatic animal meat ham sausage or western-style ham containing shellfish meat by conventional methods, of which cephalopod aquatic animal meat 8-95% of the total weight, preferably 25-60%, more preferably 30-50%; cephalopod aquatic animals can include squid (Todarodes pacificus), golden black owl (Sepia esculenta), Japanese black owl (Loligo japonica) , Sepiella maindroni, Doryteuthis bleekeri, Sepioteuthis lessoniana, Octopus variabilis, Octopus ochellatus and Octopus vulgaris .
  • cephalopod aquatic animals can include squid (Todarodes pacificus), golden black owl (Sepia esculenta), Japanese black owl (Loligo japonica) , Sepiella maindroni
  • the above-mentioned cephalopod aquatic animal treatment method is to select a certain amount of cephalopod aquatic animal meat to perform rough processing, remove the inedible part, and then make the edible part into a desired length of 2-100 mm and a thickness of 2-40 Blocks, strips, slices, or granules with a width of 2-40 mm, and then marinate with an appropriate amount of condiments for 2-48 hours.
  • the condiments required for curing can include soy sauce, spices, allspice, paprika, etc. .
  • the manufacturing method of the pure aquatic animal meat ham sausage or western-style ham containing shellfish meat is to mix the processed cephalopod aquatic animal meat and shellfish meat, and add it as an auxiliary material according to the needs of different tastes according to conventional techniques.
  • the weight ratio can be: soy sauce 0-8, refined salt 0.5-5, sugar 1-10, soy protein or starch 0-8, carrageenan 1-5, spices 0.01-5, thickener 0.01-5, the above raw materials Mix evenly, fill it in a simulated casing with a vacuum filler, ligate and seal both ends with a U-shaped card or Great Wall card, cook in a hot water cooking tank or autoclave, and cool and drain,
  • the invention is a pure aquatic animal ham sausage or western-style ham containing shellfish meat.
  • the shellfish meat may be shellfish minced meat or shellfish pieces.
  • Shellfish pieces can be raw, cooked, smoked and / or dry products; the shape of shellfish pieces can be whole pieces, strips, flakes; the size of shellfish pieces is 2-100 mm in length, 2-40 mm in thickness, Width is 2- 40 mm.
  • the aquatic animal meat ham sausage or western-style ham has become a delicious, 100% pure aquatic animal ham sausage or western-style ham that can really see the true meaning of aquatic animals, and fill the gap in the market.
  • the aquatic animal meat is delicious, nutritious, and traditional ham sausage or western-style ham is easy to preserve and carry. It is easy to eat and unique in flavor. It provides a new convenient food for the society. And because of the different flavors that different formulations can have, they can meet the different needs of consumers. At the same time, it solves the problem that some consumers both love to eat aquatic animal meat and are not good at cooking. detailed description .
  • Example 1 Selected clam meat 60 kg, squid 40 kg, processed into 2-100 mm pieces, 2.7 kg of salt, 2 kg of sugar, 6 kg of soy protein, 0.2 kg of spices, 1 kg of cooking wine. Mix evenly, fill it in polyvinylidene chloride film with a KAP filling machine, ligate and seal both ends with aluminum wire, sterilize and cook in an autoclave, cool and drain, and then make it into the product of the invention. .
  • the product of the invention organically combines the advantages of aquatic products with delicious taste and high nutritional value, and the traditional ham sausage or western-style ham is easy to save, carry, convenient to eat, and unique in flavor, and provides a new convenient food for the society.
  • the product of the present invention can be easily eaten 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)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention porte sur un jambon ou jambon à l'occidentale qui est préparé avec 100 % de chair d'un animal aquatique à carapace. Les matières de base de cette préparation sont la chair hachée de l'animal aquatique céphalopode servant de liant que l'on mélange. On ajoute ensuite des assaisonnements constituant les matières secondaires, puis on prépare le produit selon un procédé traditionnel de fabrication du jambon avec ces matières. La chair de l'animal aquatique céphalopode représente 8 à 95 % du poids total du produit. Pour obtenir ce jambon, on utilise une meilleure force de cohésion de l'animal aquatique céphalopode et on pallie au manque de fibres courtes de la chair et de la teneur en eau qui ne facilitent pas le traitement et la formation dudit jambon. Parallèlement, on parvient à obtenir un jambon renfermant de la chair d'un animal aquatique ou jambon à l'occidentale constitué de 100 % de chair d'un animal aquatique en remplaçant la chair hachée d'un jambon d'origine ou d'un jambon à l'occidentale par la chair d'un animal aquatique céphalopode pendant le traitement. Ce jambon conserve en grande partie ses éléments nutritifs d'origine et différents arômes de la chair des animaux aquatiques comparé aux jambons traditionnels renfermant de la viande hachée et de la viande de volaille. Le jambon de l'invention a également un goût plus fort, meilleur et renferme en abondance des sels nutritifs.
PCT/CN2002/000649 2002-08-14 2002-09-13 Jambon ou jambon a l'occidentale comprenant de la chair d'un animal aquatique a carapace et son procede de preparation Ceased WO2004016112A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2002337990A AU2002337990A1 (en) 2002-08-14 2002-09-13 A ham or western-style ham involving carapace meat of aquatic animal and its preparation

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CNB021288143A CN1185963C (zh) 2002-08-14 2002-08-14 含贝类肉的纯水生动物肉火腿肠及其制作方法
CN02128814.3 2002-08-14

Publications (1)

Publication Number Publication Date
WO2004016112A1 true WO2004016112A1 (fr) 2004-02-26

Family

ID=31194136

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2002/000649 Ceased WO2004016112A1 (fr) 2002-08-14 2002-09-13 Jambon ou jambon a l'occidentale comprenant de la chair d'un animal aquatique a carapace et son procede de preparation

Country Status (3)

Country Link
CN (1) CN1185963C (fr)
AU (1) AU2002337990A1 (fr)
WO (1) WO2004016112A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101756283B (zh) * 2008-12-12 2013-07-17 青岛波尼亚食品有限公司 一种含膳食纤维鱼肉的中式香肠及制备方法

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
CN1185963C (zh) 2005-01-26
CN1475155A (zh) 2004-02-18
AU2002337990A1 (en) 2004-03-03

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