CN1180717C - Preparation method of pure aquatic animal meat ham sausage or western type ham - Google Patents
Preparation method of pure aquatic animal meat ham sausage or western type ham Download PDFInfo
- Publication number
- CN1180717C CN1180717C CNB02128816XA CN02128816A CN1180717C CN 1180717 C CN1180717 C CN 1180717C CN B02128816X A CNB02128816X A CN B02128816XA CN 02128816 A CN02128816 A CN 02128816A CN 1180717 C CN1180717 C CN 1180717C
- Authority
- CN
- China
- Prior art keywords
- aquatic animal
- ham
- animal meat
- western
- meat
- 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.)
- Expired - Lifetime
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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- 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
The present invention relates to a manufacturing method which uses hundred-percent aquatic animal meat to make a pure aquatic animal meat ham sausage or a western ham. Cephalopod aquatic animal meat is chopped for serving as adhesive to be mixed with main materials, supplementary seasonings are matched with the main materials, and then, the pure aquatic animal meat ham sausage or the western ham is made by a conventional method, wherein the cephalopod aquatic animal meat accounts for 8 to 95% of the total weight. The characteristic of strong caking property of the cephalopod aquatic animal meat is fully utilized. In a manufacture process, fowl meat and livestock meat in the original ham sausage or the western ham are replaced by the cephalopod aquatic animal meat, and hundred-percent aquatic animals are used for making the ham sausage or the western ham. The present invention opens up a new path for the processing of aquatic products. The nutrition and the original flavor of various aquatic animals are maintained to the utmost extent, and compared with the existing aquatic animal meat ham sausage or the western ham made by using fowl meat and livestock meat as an adhesive in markets, the pure aquatic animal meat ham sausage or the western ham made by the manufacturing method of the present invention has the advantages of full-bodied fresh flavor, good mouth feel and rich nutrition.
Description
Technical field
The present invention relates to a kind of pure aquatic animal meat ham sausage of making of aquatic animal absolutely or Western-style ham and preparation method thereof, technical field belongs to aquatic products and handles.
Background technology
Aquatic animal meat is that nutritive value is very high, and taste is extremely delicious, the food that is loved by the people.Particularly present, absorb water product more, eat livestock and poultry meat less, become a kind of consumption fashion gradually.Can etc. is pickled, smokes, made to traditional processing of aquatic products method, or carry out refrigeration transportation to satisfy anhydrous product area people's needs.In recent years, the technology that the water aquatic animal meat is produced ham sausage or Western-style ham has obtained very big development, this has satisfied people's needs to a certain extent, but all kinds of aquatic animal meat ham sausages or the Western-style ham of market sale now, all be to adopt the routed back of aquatic animal meat chopped or arena is mixed with starch and livestock and poultry meat, and then produce aquatic animal meat ham sausage or Western-style ham with the common process of system ham sausage or Western-style ham, the defective of this method is: aquatic animal meat self fragrance is not obvious, and it is dry and astringent still can't to break away from mouthfeel, poor flexibility, problems such as taste is single, people still can't feel the existence of aquatic animal meat in ham sausage or Western-style ham when chewing.Add the strong livestock and poultry meat of cementability simultaneously, increased its fat and content of cholesterol.
Summary of the invention
One object of the present invention: be with unique technology and scientific formula, make full use of the strong characteristics of siphonopods aquatic animal meat cementability, overcome preferably because the aquatic animal meat fiber is short, moisture is difficult for the shortcoming of machine-shaping greatly, having substituted original with siphonopods aquatic animal meat in manufacturing process simultaneously is the ham sausage or the strong livestock and poultry meat of the cementability in the Western-style ham of raw material with the aquatic animal meat gruel, has found the binding site of processing of aquatic products and traditional meat products processing.Broken away from simultaneously traditionally again, produced not only convenient nice, good-looking, but also the hundred-percent pure aquatic animal meat ham sausage or the Western-style ham of nutritious good taste to add the aquatic animal meat ham sausage that livestock and poultry meat makes as binding agent or the method for Western-style ham.The scope of its application is big, and raw material sources are wide, for processing of aquatic products has been opened up a new way.
Another object of the present invention: be to be raw material and low temperature boiling technology by in manufacturing process, adopting the moulding aquatic animal, in ham sausage or Western-style ham, keep original nutrition of aquatic animal and local flavor to greatest extent, than existing on the market be that the bright fragrance of the aquatic animal meat ham sausage made of raw material or Western-style ham is stronger with shellfish meat gruel and livestock and poultry meat, mouthfeel is better.Make aquatic animal meat ham sausage or Western-style ham become not only nice, but also truly the hundred-percent pure aquatic animal meat ham sausage or the Western-style ham of visible aquatic animal meat.To achieve these goals, technical scheme of the present invention is as follows:
A kind of method for preparing pure aquatic animal meat ham sausage or Western-style ham is characterized in that utilizing the siphonopods aquatic animal meat replacement livestock and poultry meat of chopping to use in ham sausage or Western-style ham as binding agent.The percentage by weight that accounts for ham sausage or Western-style ham gross weight as the siphonopods aquatic animal meat of binding agent is 8-95%, preferred 25-60%, more preferably 30-50%.Siphonopods aquatic animal meat also can appear in ham sausage or the Western-style ham as major ingredient with piece, bar, sheet or graininess, makes pure siphonopods aquatic animal ham sausage or Western-style ham.The siphonopods aquatic animal can comprise squid (Todarodes pacificus), Golden Crow Quarry (Sepiaesculenta), Japanese squid (Loligo japonica), Man needleless crow Quarry (Sepiella maindroni), long squid (Doryteuthis bleekeri), intend black Quarry (Sepioteuthis lessoniana), long octopus (Octopus variabilis), short octopus (Octopusochellatus) and true octopus (Octopus vulgaris).
The beneficial effect of product of the present invention is as follows:
The nutrition and the original local flavor that have kept various aquatic animal meat to greatest extent, more existing than market is that the bright fragrance of the aquatic animal meat ham sausage made of raw material or Western-style ham is stronger, mouthfeel better, nutrition is abundanter with livestock and poultry meat.It is nice that aquatic animal meat ham sausage or Western-style ham were both become, and truly hundred-percent pure aquatic animal ham sausage or the Western-style ham of visible aquatic animal have again been filled up the blank in market.
Overcome preferably because of aquatic animal meat fiber weak point, moisture content is difficult for the shortcoming of machine-shaping greatly, and the scope of application is big, and raw material sources are wide, for a new way has been opened up in the aquatic products deep processing.
With aquatic animal meat flavour road deliciousness, be of high nutritive value and traditional ham intestines or Western-style ham are easy to preserve and carry, instant, the characteristics of unique flavor organically combine, for society provides a kind of new instant food.And, can satisfy consumer's different demands again because of adopting different formulations can have different local flavors.Simultaneously also solve part consumer and not only liked the difficult problem of absorbing water aquatic animal meat but also being not good at cooking.
The specific embodiment
The invention will be further described to utilize embodiment below:
Embodiment 1:
Select 60 kilograms of the hairtail moulding flesh of fish, 40 kilograms of squids, be processed into the square piece of 2-100 millimeter, 2.7 kilograms of salt, 2 kilograms of sugar, 6 kilograms of soybean proteins, 0.2 kilogram of spice, 1 kilogram of cooking wine.Mix, vacuum filling in the poultry casing, dry then, low temperature boiling sootiness, product grilled fish meat ham sausage of the present invention.
Embodiment 2:
Select 70 kilograms in peeled shrimp, 30 kilograms of squids, be processed into the square piece of 2-100 millimeter, 2.7 kilograms of salt, 2 kilograms of sugar, 6 kilograms of soybean proteins, 0.2 kilogram of spice, 1 kilogram of cooking wine.Mix, vacuum filling in the poultry casing, dry then, low temperature boiling sootiness, the roasting peeled shrimp ham sausage of product of the present invention.
Embodiment 3:
Select 92 kilograms of scallops, 8 kilograms of octopuses, be processed into the square piece of 2-100 millimeter, 2.7 kilograms of salt, 2 kilograms of sugar, 6 kilograms of soybean proteins, 0.2 kilogram of spice, 1 kilogram of cooking wine.Mix, vacuum filling is in the simulation casing, and with two ends ligation sealing, sterilization is boiled in hot water storgae, product grilled fish meat Western-style ham of the present invention.
Embodiment 4:
50 kilograms of selection clam meats are processed into the square of 1-90 millimeter, 50 kilograms of long octopus cube meat, 4 kilograms in soy sauce, 3.5 kilograms of salt, 2.5 kilograms of sugar, 1.5 kilograms of cooking wine, 0.5 kilogram of spice.Above-mentioned raw materials is mixed, can in the poultry casing, put the air-dry 5-20 in shady and cool ventilation place days, after low temperature boiling is ripe, product Chinese style clam ham sausage of the present invention.
Embodiment 5:
Select 5 kilograms of the yellow croaker moulding flesh of fish, be processed into the square of 1-90 millimeter, 95 kilograms of squid cube meat, 4 kilograms in soy sauce, 3.5 kilograms of salt, 2.5 kilograms of sugar, 1.5 kilograms of cooking wine, 0.5 kilogram of spice.Above-mentioned raw materials is mixed, can in the poultry casing, put the air-dry 5-20 in shady and cool ventilation place days, after low temperature boiling is ripe, the pure fish-ham sausage of product Chinese style of the present invention.
Claims (10)
1. method for preparing pure aquatic animal meat ham sausage, it is characterized in that utilizing the siphonopods aquatic animal meat replacement livestock and poultry meat of chopping to use in ham sausage the wherein said 8-95% that accounts for the ham sausage gross weight as the siphonopods aquatic animal meat of binding agent as binding agent.
2. the method for preparing pure aquatic animal meat ham sausage as claimed in claim 1, the wherein said 25-60% that accounts for the ham sausage gross weight as the siphonopods aquatic animal meat of binding agent.
3. the method for preparing pure aquatic animal meat ham sausage as claimed in claim 2, the wherein said 30-50% that accounts for the ham sausage gross weight as the siphonopods aquatic animal meat of binding agent.
4. the method for preparing pure aquatic animal meat ham sausage as claimed in claim 1, wherein said siphonopods aquatic animal meat appears in the ham sausage as major ingredient with piece, bar, sheet or graininess, makes pure siphonopods aquatic animal ham sausage.
5. as the method for any described pure aquatic animal meat ham sausage among the claim 1-4, wherein said siphonopods aquatic animal is selected from squid, Golden Crow Quarry, Japanese squid, Man needleless crow Quarry, intend black Quarry, long squid, long octopus, lack a kind of in octopus and the true octopus.
6. method for preparing the pure aquatic animal meat Western-style ham, it is characterized in that utilizing the siphonopods aquatic animal meat replacement livestock and poultry meat of chopping to use in Western-style ham the wherein said 8-95% that accounts for the Western-style ham gross weight as the siphonopods aquatic animal meat of binding agent as binding agent.
7. the method for preparing the pure aquatic animal meat Western-style ham as claimed in claim 6, the wherein said 25-60% that accounts for the Western-style ham gross weight as the siphonopods aquatic animal meat of binding agent.
8. the method for preparing the pure aquatic animal meat Western-style ham as claimed in claim 7, the wherein said 30-50% that accounts for the Western-style ham gross weight as the siphonopods aquatic animal meat of binding agent.
9. the method for preparing the pure aquatic animal meat Western-style ham as claimed in claim 6, wherein said siphonopods aquatic animal meat appears in the Western-style ham as major ingredient with piece, bar, sheet or graininess, makes pure siphonopods aquatic animal Western-style ham.
10. as the method for any described pure aquatic animal meat Western-style ham among the claim 6-9, wherein said siphonopods aquatic animal is selected from squid, Golden Crow Quarry, Japanese squid, Man needleless crow Quarry, intend black Quarry, long squid, long octopus, lack a kind of in octopus and the true octopus.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB02128816XA CN1180717C (en) | 2002-08-14 | 2002-08-14 | Preparation method of pure aquatic animal meat ham sausage or western type ham |
| AU2002337991A AU2002337991A1 (en) | 2002-08-14 | 2002-09-13 | The process for producing pure aquatic ham or chinese ham |
| PCT/CN2002/000651 WO2004016113A1 (en) | 2002-08-14 | 2002-09-13 | The process for producing pure aquatic ham or chinese ham |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB02128816XA CN1180717C (en) | 2002-08-14 | 2002-08-14 | Preparation method of pure aquatic animal meat ham sausage or western type ham |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1475157A CN1475157A (en) | 2004-02-18 |
| CN1180717C true CN1180717C (en) | 2004-12-22 |
Family
ID=31194138
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB02128816XA Expired - Lifetime CN1180717C (en) | 2002-08-14 | 2002-08-14 | Preparation method of pure aquatic animal meat ham sausage or western type ham |
Country Status (3)
| Country | Link |
|---|---|
| CN (1) | CN1180717C (en) |
| AU (1) | AU2002337991A1 (en) |
| WO (1) | WO2004016113A1 (en) |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA1279224C (en) * | 1985-01-30 | 1991-01-22 | Nippon Suisan Kaisha, Ltd. | Process for processing and treating raw materials of marine products |
| CN1235788A (en) * | 1998-05-16 | 1999-11-24 | 鲁正祥 | Mashed fish ham and sausage with rich calcium and phosphorus contents |
| CN1298667A (en) * | 2000-12-11 | 2001-06-13 | 许朝阳 | Dried squid, inkfish and abalone |
-
2002
- 2002-08-14 CN CNB02128816XA patent/CN1180717C/en not_active Expired - Lifetime
- 2002-09-13 AU AU2002337991A patent/AU2002337991A1/en not_active Abandoned
- 2002-09-13 WO PCT/CN2002/000651 patent/WO2004016113A1/en not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| AU2002337991A1 (en) | 2004-03-03 |
| WO2004016113A1 (en) | 2004-02-26 |
| CN1475157A (en) | 2004-02-18 |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
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| C14 | Grant of patent or utility model | ||
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| PP01 | Preservation of patent right |
Effective date of registration: 20071112 Pledge (preservation): Preservation |
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| PD01 | Discharge of preservation of patent |
Date of cancellation: 20090514 Pledge (preservation): Preservation registration |
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| PP01 | Preservation of patent right |
Effective date of registration: 20090520 Pledge (preservation): Preservation |
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| ASS | Succession or assignment of patent right |
Owner name: XU WEI Free format text: FORMER OWNER: WANG SHAN Effective date: 20101126 |
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| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 100036 1-302, NO.2, LIANHUA RESIDENTIAL QUARTER, HAIDIAN DISTRICT, BEIJING TO: 266100 HOUSEHOLD 402, UNIT 3, BUILDING 3, NO.11, ZAOYUAN ROAD, LICANG DISTRICT, QINGDAO CITY, SHANDONG PROVINCE |
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| PD01 | Discharge of preservation of patent |
Date of cancellation: 20101120 Granted publication date: 20041222 |
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| TR01 | Transfer of patent right |
Effective date of registration: 20101126 Address after: 266100 Shandong Province, Qingdao city Licang District Zaoyuan Road No. 11 building three unit 402 3 Patentee after: Xu Wei Address before: 100036 No. 2, Lianhua District, Beijing, Haidian District 1-302 Patentee before: Wang Shan |
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| ASS | Succession or assignment of patent right |
Owner name: QINGDAO BONIA FOOD CO., LTD. Free format text: FORMER OWNER: XU WEI Effective date: 20120828 |
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| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 266100 QINGDAO, SHANDONG PROVINCE TO: 266109 QINGDAO, SHANDONG PROVINCE |
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| TR01 | Transfer of patent right |
Effective date of registration: 20120828 Address after: 266109 No. 115, sunny road, Qingdao, Shandong Patentee after: Qingdao Bernia Food Co.,Ltd. Address before: 266100 Shandong Province, Qingdao city Licang District Zaoyuan Road No. 11 building three unit 402 3 Patentee before: Xu Wei |
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| CX01 | Expiry of patent term |
Granted publication date: 20041222 |
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| CX01 | Expiry of patent term |