CN1471859A - Ham sausage made from formed aquatic shellfish and preparing method thereof - Google Patents
Ham sausage made from formed aquatic shellfish and preparing method thereof Download PDFInfo
- Publication number
- CN1471859A CN1471859A CNA021258902A CN02125890A CN1471859A CN 1471859 A CN1471859 A CN 1471859A CN A021258902 A CNA021258902 A CN A021258902A CN 02125890 A CN02125890 A CN 02125890A CN 1471859 A CN1471859 A CN 1471859A
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- CN
- China
- Prior art keywords
- meat
- shell
- ham sausage
- fish
- fish 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.)
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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
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
- 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
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- 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
A seafood-ham sausage is prepared from the shaped aquatic shellfish through taking its edible part, preserving, proportionally mixing it with the meat blocks or minced meat of domestic animals and fowls, and conventional steps. Its advantages are strong fragrance, unique taste and good enjoyment to eat it.
Description
Technical field
The present invention relates to a kind ofly make ham sausage of raw material and preparation method thereof with formed aquatic shell-fish meat, technical field belongs to aquatic products and handles.
Background technology
Shellfish is the population that kind is more in the aquatic products, quantity is bigger.Extremely delicious because of its taste, be of high nutritive value, be rich in various trace elements, and be well received by consumers the human body beneficial.In recent years, the technology of making ham sausage of shell-fish meat has also had certain development, but prior art all be with shell-fish meat chopped or beat burst after, be added in the rotten and meat gruel of fish, and then with common process making ham sausage.This method, it is not obvious still can't to break away from shell-fish meat self fragrance, can utilize kind few, and mouthfeel is dry and astringent, the problem that taste is single.People can't feel the existence of shell-fish meat in ham sausage when chewing.
Summary of the invention
An object of the present invention is to make ham sausage by make main raw material with shaping shell-fish meat, thereby in ham sausage, kept its original local flavor to greatest extent, than existing on the market be the ham sausage that raw material is made with the shell-fish meat gruel, bright fragrance is stronger, mouthfeel is better, it is nice that the shell-fish meat ham sausage was both become, shell-fish meat ham sausage truly that again can visible various shell-fish meat.
Another object of the present invention is to find the binding site of processing of aquatic products and the processing of traditional meat products, and both are organically combined, and becomes not only convenient nice, good-looking but also nutritious new food.When making ham sausage, utilize various shell-fish to be raw material, the scope of application is big, and raw material sources are wide, opened up a new way for the aquatic products deep processing simultaneously.
To achieve these goals, technical scheme of the present invention is as follows:
Select the shaping shell-fish meat of some for use, carry out roughing earlier, remove non-edible part.Edible part was pickled 1-24 hour with salt, spice and thickener earlier, with the shaping shell-fish meat pickled as required with its integral body or process growth 2-100 millimeter, wide 2-60 millimeter, the piece of thick 2-40 millimeter, bar, sheet, etc. shape.Again by shaping shell-fish meat 10-90 part, the ratio of the weight portion of livestock and poultry cube meat or meat gruel 1-49 part is as major ingredient, and add flavouring as auxiliary material according to the needs of different taste, the weight portion that adds is: refined salt 0.5-5, sugar 1-10, soybean protein or starch 0-8, carragheen 1-5, spice 0.01-5, cooking wine 1-5 mixes above-mentioned raw materials with de-airing mixer, can is in the simulation casing, produce ham sausage through conventional method again, soon it dries or dries, and forms products such as Chinese style ham sausage, roasting intestines, smoked intestines after steaming, boil, baking respectively.
Livestock and poultry meat gruel or cube meat described in the such scheme is meant cube meat or the meat gruel of the pig made from existing technology, ox, sheep, chicken, rabbit etc.
Different process such as existing ham manufacture craft assignment material, seasoning, shortening, can, sterilization.But batching is meant according to taste, nutrition, technology, outward appearance etc. and requires to add any thin rotten shape food in major ingredient, comprises flavoring, additive, nutrient etc.
Face shaping of the present invention can be various, as bulk, strip, bar-shaped, sheet, existing various hams, ham sausage and other geometry.
The beneficial effect of product of the present invention is as follows:
Kept the original local flavor of shell-fish meat to greatest extent, than the existing shell-fish meat of bursting with chopped or arena in market is the ham sausage that raw material is made, bright fragrance is stronger, mouthfeel is better, it is both nice that the shell-fish ham sausage is become, shell-fish meat ham sausage truly that again can visible shell-fish meat has been filled up the blank in market.The invention solves the problem of processing of aquatic products and traditional meat products processing binding site, and both are organically combined, become not only convenient nice, good-looking but also nutritious new food.When making ham sausage, utilize various shell-fish to be raw material, the scope of application is big, and raw material sources are wide, opened up a new way for the aquatic products deep processing simultaneously.
With shell-fish meat flavour road deliciousness, be of high nutritive value and the traditional ham intestines are easy to preserve, advantage easy for carrying and eating, unique flavor organically combines, for society provides a kind of new instant food, and the different flavor because of adopting different formulations to have, can satisfy consumer's different demands again.Simultaneously also solve part consumer and not only liked the difficult problem of eating shell-fish but also being not good at cooking.
The specific embodiment
The invention will be further described to utilize embodiment below:
Embodiment 1
Select 70 kilograms of sea snail meats for use, 30 kilograms of minced porks are major ingredient, with 2.8 kilograms of salt, and 2 kilograms of sugar, 1 kilogram of carragheen, 0.2 kilogram of spice, 1 kilogram of cooking wine, each 1 kilogram of green onion, ginger.Above-mentioned raw materials is fully mixed with mixer, in the simulation casing, two ends are sealed boiling shortening in Fumigator or hot cooking's groove with U type card or Great Wall Card ligation with the vacuum filling machine can, after cooling drains, product sea snail meat ham sausage of the present invention.
Embodiment 2
Select 70 kilograms of scallops for use,, minced pork is a major ingredient for 30 kilograms, adds 3 kilograms of refined salt, 2.2 kilograms of sugar, 8 kilograms of soybean proteins, 1.8 kilograms of carragheens, 0.22 kilogram of spice, 1 kilogram of cooking wine.Above-mentioned raw materials is fully mixed with mixer, and in polyvinylidene chloride film, with aluminium wire ligation sealing, sterilization is boiled in pressure sterilizer with two ends with the can of KAP bottle placer, after cooling drains, product scallop ham sausage of the present invention.
Embodiment 3
Select 65 kilograms of clam meat for use, minced pork is a major ingredient for 35 kilograms, adds 1 kilogram of refined salt, 2.8 kilograms of sugar, 3 kilograms of soybean proteins, 2 kilograms of carragheens, 0.5 kilogram of spice, 1.2 kilograms of cooking wine fully mix above-mentioned raw materials with mixer, use the vacuum filling machine can in the simulation casing, two ends are sealed with U type card or Great Wall Card ligation, boiling shortening in Fumigator or hot cooking's groove, after cooling drains, product clam ham sausage of the present invention.
Sea snail meat in the foregoing description, scallop and clam meat if its human body size is less, can wholely use; If its human body size is bigger, then can optionally be divided into for example long 30-80mm, wide 10-20mm, thick 5-10mm or the like.
Claims (8)
1. ham sausage of making raw material with formed aquatic shell-fish meat, it is characterized in that selecting for use formed aquatic shell-fish meat, livestock and poultry meat is as major ingredient and select for use flavouring to make as auxiliary material, wherein said formed aquatic shell-fish meat 10-90 weight portion, livestock and poultry meat 1-49 weight portion.
2. as claimed in claim 1ly make the ham sausage of raw material, it is characterized in that described auxiliary material weight portion is: refined salt 0.5-5, sugared 1-10, soybean protein or starch 0-8, carragheen 1-5, spice 0.01-5, cooking wine 1-5 with formed aquatic shell-fish meat.
3. as claimed in claim 2ly make the ham sausage of raw material, it is characterized in that described auxiliary material comprises that also weight portion is the green onion ginger of 0.015-0.1 and/or the soy sauce of 0.1-0.2 with formed aquatic shell-fish meat.
4. describedly make the ham sausage of raw material as claim 1 or 2 or 3, it is characterized in that described formed aquatic shell-fish pork pies draw together its dried product, curing food, bright goods with formed aquatic shell-fish meat.
5. the ham sausage of making raw material with formed aquatic shell-fish meat as claimed in claim 4, it is characterized in that described formed aquatic shell-fish pork pies draw together its integral body, piece, bar, sheet shape, described, the length of bar, sheet are the 2-100 millimeter, and wide is the 2-60 millimeter, and thick is the 2-40 millimeter.
6. as claimed in claim 5ly make the ham sausage of raw material, it is characterized in that described livestock and poultry cube meat or meat gruel are meant meat gruel or cube meat such as the pig made from existing technology, ox, sheep, chicken, rabbit with formed aquatic shell-fish meat.
7. described in claim 6, make the ham sausage of raw material, it is characterized in that described formed aquatic shell-fish comprises: scallop, conch, Hai Hong, oyster, clam, razor clam, variegated clam with formed aquatic shell-fish meat.
8. one kind is the preparation method of the ham sausage of raw material with formed aquatic shell-fish meat, it is characterized in that selecting for use the shaping shell-fish of some, carry out roughing earlier, remove non-edible part, edible part is used earlier salt, spice and thickener were pickled 1-24 hour, whole or processing growth 2-100 millimeter with it as required with the shaping shell-fish meat pickled, wide 2-60 millimeter, the piece of thick 2-40 millimeter, bar, sheet, again by shaping shell-fish meat 10-90 part, the ratio of the weight portion of livestock and poultry cube meat or meat gruel 1-49 part is as major ingredient, and add flavouring as auxiliary material according to the needs of different taste, the weight portion that adds is: refined salt 0.5-5, sugar 1-10, soybean protein or starch 0-8, carragheen 1-5, spice 0.01-5, cooking wine 1-5, above-mentioned raw materials is mixed with de-airing mixer, and can is produced ham sausage through conventional method again in the simulation casing.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021258902A CN1214737C (en) | 2002-08-01 | 2002-08-01 | Ham sausage made from formed aquatic shellfish and preparing method thereof |
| AU2002335285A AU2002335285A1 (en) | 2002-08-01 | 2002-09-03 | Ham sausages made of forming aquatic shellfish meat and methed of preparing the same |
| PCT/CN2002/000611 WO2004012528A1 (en) | 2002-08-01 | 2002-09-03 | Ham sausages made of forming aquatic shellfish meat and methed of preparing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021258902A CN1214737C (en) | 2002-08-01 | 2002-08-01 | Ham sausage made from formed aquatic shellfish and preparing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1471859A true CN1471859A (en) | 2004-02-04 |
| CN1214737C CN1214737C (en) | 2005-08-17 |
Family
ID=30121367
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021258902A Expired - Fee Related CN1214737C (en) | 2002-08-01 | 2002-08-01 | Ham sausage made from formed aquatic shellfish and preparing method thereof |
Country Status (3)
| Country | Link |
|---|---|
| CN (1) | CN1214737C (en) |
| AU (1) | AU2002335285A1 (en) |
| WO (1) | WO2004012528A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666499A (en) * | 2016-12-14 | 2017-05-17 | 钦州学院 | Seafood sausage prepared from aquatic mollusk meat and preparation method thereof |
| CN107095207A (en) * | 2017-04-07 | 2017-08-29 | 宁波大学 | A kind of preparation method of the prebiotic razor clam sausage of hanging of the beautiful polyphenol of promise |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1082354A (en) * | 1992-08-15 | 1994-02-23 | 山东烟台食品研究所 | Make the process of sausage of scallop edge |
| JPH0923853A (en) * | 1995-07-13 | 1997-01-28 | Toshiharu Kobayashi | Ham sausage and vienna sausages mixed with scallop of shellfishes and oysters |
| JP3602897B2 (en) * | 1995-11-30 | 2004-12-15 | 株式会社大惠食品 | Raw scallop ham and method for producing the same |
| CN1076599C (en) * | 1996-11-28 | 2001-12-26 | 春都集团股份有限公司 | Seafood Feng sausage and its production process |
-
2002
- 2002-08-01 CN CNB021258902A patent/CN1214737C/en not_active Expired - Fee Related
- 2002-09-03 AU AU2002335285A patent/AU2002335285A1/en not_active Abandoned
- 2002-09-03 WO PCT/CN2002/000611 patent/WO2004012528A1/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666499A (en) * | 2016-12-14 | 2017-05-17 | 钦州学院 | Seafood sausage prepared from aquatic mollusk meat and preparation method thereof |
| CN107095207A (en) * | 2017-04-07 | 2017-08-29 | 宁波大学 | A kind of preparation method of the prebiotic razor clam sausage of hanging of the beautiful polyphenol of promise |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1214737C (en) | 2005-08-17 |
| WO2004012528A1 (en) | 2004-02-12 |
| AU2002335285A1 (en) | 2004-02-23 |
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Owner name: XU WEI Free format text: FORMER OWNER: WANG SHAN Effective date: 20101125 |
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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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Date of cancellation: 20101120 Granted publication date: 20050817 |
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Effective date of registration: 20101125 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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| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20050817 Termination date: 20130801 |