WO2004016108A1 - The method for preparing the whole aquatic-animal meat sausage - Google Patents

The method for preparing the whole aquatic-animal meat sausage Download PDF

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Publication number
WO2004016108A1
WO2004016108A1 PCT/CN2002/000650 CN0200650W WO2004016108A1 WO 2004016108 A1 WO2004016108 A1 WO 2004016108A1 CN 0200650 W CN0200650 W CN 0200650W WO 2004016108 A1 WO2004016108 A1 WO 2004016108A1
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Prior art keywords
animal meat
sausage
aquatic
aquatic animal
meat
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PCT/CN2002/000650
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French (fr)
Chinese (zh)
Inventor
Shan Wang
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Shan Wang
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Priority to AU2002327328A priority Critical patent/AU2002327328A1/en
Publication of WO2004016108A1 publication Critical patent/WO2004016108A1/en

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

Definitions

  • the invention relates to a pure aquatic animal meat sausage made from 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 sausages from aquatic animal meat has greatly developed, which has met people's needs to a certain extent.
  • all types of aquatic animal meat sausages currently on the market use chopped aquatic animal meat. Or it can be mixed with starch and livestock and poultry after being crushed, and then the aquatic animal meat sausages are produced by the conventional process of making sausages.
  • the disadvantages of this method are: the aroma of aquatic animal meat is not obvious, and it still cannot get rid of dryness and elasticity. Poor, single taste and other problems, people still can not feel the presence of aquatic animal meat in sausages when chewing. At the same time, some livestock and poultry meat was added to increase the content of fat and cholesterol.
  • 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.
  • part of the cephalopod aquatic animal meat was used in the production process to replace the livestock and poultry meat in the sausage that originally used the minced meat of aquatic animals as the raw material, and found the combination of aquatic product processing and traditional meat product processing.
  • the traditional method of aquatic animal meat sausages made by adding livestock and poultry meat as a binder has been rid of the traditional method of producing 100% pure aquatic animal meat sausages which are convenient, delicious, nutritious and pure. 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 maintain the original nutrition and flavor of aquatic animals in sausages to the greatest extent by using shaped aquatic animals as raw materials and low-temperature cooking process in the production process.
  • Minced meat and poultry meat as raw materials of aquatic animal meat sausages have a richer fresh flavor and a better taste.
  • the invention relates to a method for preparing pure aquatic animal meat sausage, which is characterized in that the minced cephalopod aquatic animal meat is used in the sausage instead of livestock and poultry meat as a binder.
  • the weight of aquatic animal meat as a binder in the total weight of the sausage The percentage is 8-95%, preferably 25-60%, and more preferably 30-50%.
  • Cephalopod aquatic animal meat can also appear in sausages in chunks, strips, slices or granules as the main ingredient to make pure cephalopod aquatic animal sausages.
  • Cephalopods can include squid (Todarodes pacificus), gold owl (Sepia esculenta), Japanese black owl (Loligo j aponica), S epiella maindroni, doryteuthis bleekeri, Sepioteut is lessoniana, Octopus variabilis, OctQpus ochellatus, and Octopus vulgaris
  • the nutrition and original flavor of all kinds of aquatic animal meat are kept to the maximum extent. Compared with the aquatic animal meat sausages made from animal and poultry meat as raw materials on the market, the fresh flavor is richer, the taste is better, and the nutrition is more abundant. Makes aquatic animal meat sausage into a real 100% pure aquatic animal sausage that is both delicious and visible to aquatic animals, filling the gap in the market.
  • the aquatic animal meat has delicious taste, high nutritional value, and traditional sausages are easy to preserve and carry, which is convenient to eat and unique in flavor. It provides a new convenient food for the society. And because of the different flavors that different prescriptions 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
  • Selected clam meat 50 kg processed into 1-90 mm pieces, 50 kg long simmered meat pieces, 4 kg soy sauce, salt 3.5 kg, sugar 2.5 kg, cooking wine 1.5 kg, spices 0.5 kg.
  • the above raw materials are mixed uniformly, filled into animal casings, and air-dried in a cool and ventilated place for 5-20 days. After low-temperature cooking, the Chinese clam sausage is produced 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 sausages are easy to save, carry, convenient to eat, and unique flavor, and provide a new convenient food for the society.
  • the product of the present invention can be conveniently 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.

Abstract

A whole aquatic-animal meat sausage, which is made of aquatic-animal meat, is made by the conventional methods after mixing minced cephalopoda aquatic-animal meat used as a binding agend and main material and then adding seasoners to the mixture. The content of the said cephalopoda meat is 8-95 wt% of the sausage. Due to the strong binding ability of the cephalopoda aquatic-animal meat, cephalopoda aquatic-animal meat is used to instead of animal meat used in existing sausage in the process, thus the whole aquatic-animal meat sausage can be made, and provide a new way for processing the aquatic food. The sausage obtained according to the method of the invention retains original flavor and nutrition of the various aquatic-animal utmostly. And the flavor and taste of it is much better and the nutrition of it is richer, compared with that of the existing aquatic-animal meat sausage which use animal meat as binding agent.

Description

纯水生动物肉香肠的制作方法 发明领域  Manufacturing method of pure aquatic animal meat sausage
本发明涉及一种用百分之百水生动物制作的纯水生动物肉香肠及其制备方法，技 术领域属于水产品处理。 背景技术  The invention relates to a pure aquatic animal meat sausage made from 100% aquatic animals and a preparation method thereof. The technical field belongs to aquatic product processing. Background technique
水生动物肉是营养价值很高， 味道极鲜美， 深受人们喜爱的食品。 特别是现在， 多吃水产品，少吃畜禽肉， 已逐渐成为一种消费时尚。传统的水产品加工方法有腌制、 熏制、 制罐头等， 或进行冷冻运输以满足无水产品地区人们的需要。 近年来， 用水生 动物肉生产香肠的技术得到了很大的发展， 这在一定程度上满足了人们的需要， 但是 现在市场出售的各类水生动物肉香肠，都是采用将水生动物肉斩碎或擂溃后与淀粉和 畜禽肉混合，然后再以制香肠的常规工艺来生产水生动物肉香肠，这种方法的缺陷是： 水生动物肉自身香味不明显，而且仍然无法摆脱口感干涩、弹性差、 口味单一等问题， 人们在咀嚼时仍无法感觉到水生动物肉在香肠中的存在。 同时添加部分畜禽肉， 增加 了其脂肪及胆固醇的含量。 发明内容  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. In recent years, the technology of producing sausages from aquatic animal meat has greatly developed, which has met people's needs to a certain extent. However, all types of aquatic animal meat sausages currently on the market use chopped aquatic animal meat. Or it can be mixed with starch and livestock and poultry after being crushed, and then the aquatic animal meat sausages are produced by the conventional process of making sausages. The disadvantages of this method are: the aroma of aquatic animal meat is not obvious, and it still cannot get rid of dryness and elasticity. Poor, single taste and other problems, people still can not feel the presence of aquatic animal meat in sausages when chewing. At the same time, some livestock and poultry meat was added to increase the content of fat and cholesterol. Summary of the Invention
本发明的一个目的： 是用独特的工艺和科学的配方， 充分利用头足类水生动物肉 粘接性强的特点， 较好地克服了因为水生动物肉纤维短， 水分大而不易加工成形的缺 点， 同时在制作过程中用部分头足类水生动物肉替代了原来以水生动物肉糜为原料的 香肠中的畜禽肉， 找到了水产品加工和传统肉制品加工的结合点。 同时又摆脱了传统 的以添加畜禽肉作为粘结剂制造的水生动物肉香肠的方法，生产出既方便好吃、好看、 又营养丰富味道纯正的百分之百的纯水生动物肉香肠。其应用的范围大，原料来源广， 为水产品加工开辟了一条新途径。  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. At the same time, part of the cephalopod aquatic animal meat was used in the production process to replace the livestock and poultry meat in the sausage that originally used the minced meat of aquatic animals as the raw material, and found the combination of aquatic product processing and traditional meat product processing. At the same time, the traditional method of aquatic animal meat sausages made by adding livestock and poultry meat as a binder has been rid of the traditional method of producing 100% pure aquatic animal meat sausages which are convenient, delicious, nutritious and pure. Its wide application range and wide range of raw materials have opened a new way for aquatic product processing.
本发明的另一个目的：是通过在制作过程中釆用成形水生动物为原料和低温蒸煮 工艺， 在香肠中最大限度地保持水生动物原有的营养和风味， 比市场上现有的以贝类 肉糜和畜禽肉为原料制成的水生动物肉香肠的鲜香味更浓郁， 口感更好。使水生动物 肉香肠成为既好吃、又看得见水生动物肉的真正意义上的百分之百的纯水生动物肉香 肠。  Another object of the present invention is to maintain the original nutrition and flavor of aquatic animals in sausages to the greatest extent by using shaped aquatic animals as raw materials and low-temperature cooking process in the production process. Minced meat and poultry meat as raw materials of aquatic animal meat sausages have a richer fresh flavor and a better taste. Makes the aquatic animal meat sausage into a real one hundred percent pure aquatic animal meat sausage that is delicious and visible to the aquatic animal meat.
为了实现上述目的， 本发明的技术方案如下：  To achieve the above objective, the technical solution of the present invention is as follows:
一种制备纯水生动物肉香肠的方法，其特征是利用切碎的头足类水生动物肉取代 畜禽肉作为粘结剂使用在香肠中。作为粘结剂的足类水生动物肉占香肠总重量的重量 百分比为 8-95%， 优选 25-60%， 更优选 30-50%。 头足类水生动物肉也可以以块、 条、 片或颗粒状作为主料出现在香肠中， 制成纯头足类水生动物香肠。 头足类水生动物可 以包括鱿鱼（Todarodes pacificus)、 金乌鰂（Sepia esculenta)、 日本枪乌鰂（Loligo j aponica)、 曼氏无针乌鰂（S epiella maindroni)、 长枪乌鰂 (Doryteuthis bleekeri)、 拟乌鰂 (Sepioteut is lessoniana)、 长蛸 (Octopus variabilis) 短蛸 (OctQpus ochellatus)禾 Π真蛸 (Octopus vulgaris) The invention relates to a method for preparing pure aquatic animal meat sausage, which is characterized in that the minced cephalopod aquatic animal meat is used in the sausage instead of livestock and poultry meat as a binder. The weight of aquatic animal meat as a binder in the total weight of the sausage The percentage is 8-95%, preferably 25-60%, and more preferably 30-50%. Cephalopod aquatic animal meat can also appear in sausages in chunks, strips, slices or granules as the main ingredient to make pure cephalopod aquatic animal sausages. Cephalopods can include squid (Todarodes pacificus), gold owl (Sepia esculenta), Japanese black owl (Loligo j aponica), S epiella maindroni, doryteuthis bleekeri, Sepioteut is lessoniana, Octopus variabilis, OctQpus ochellatus, and Octopus vulgaris
本发明产品的有益效果如下：  The beneficial effects of the product of the invention are as follows:
最大限度地保持了各种水生动物肉的营养和原有风味， 比市场现有的以畜禽肉为 原料制成的水生动物肉香肠， 鲜香味更浓郁、 口感更好、 营养更丰富。 使水生动物肉 香肠成为了既好吃， 又看得见水生动物的真正意义上的百分之百的纯水生动物香肠， 填补了市场的空白。  The nutrition and original flavor of all kinds of aquatic animal meat are kept to the maximum extent. Compared with the aquatic animal meat sausages made from animal and poultry meat as raw materials on the market, the fresh flavor is richer, the taste is better, and the nutrition is more abundant. Makes aquatic animal meat sausage into a real 100% pure aquatic animal sausage that is both delicious and visible to aquatic animals, filling the gap in the market.
较好地克服了因水生动物肉纤维短，水份大而不易加工成形的缺憾，适用范围大， 原料来源广， 为水产品深加工开辟了一条新途径。  It overcomes the shortcomings of short aquatic animal meat fiber and large water, which is not easy to be processed and formed. It has a wide range of applications and a wide range of raw materials, opening a new way for deep processing of aquatic products.
将水生动物肉味道鲜美、 营养价值高和传统香肠易于保存携带， 食用方便， 风味 独特的特点有机地结合在一起， 为社会提供了一种新的方便食品。 而且因釆用不同配 方可具有的不同风味， 又能满足消费者的不同需求。 同时也解决了部分消费者既爱吃 水生动物肉又不善烹调的难题。 具体实施方式  The aquatic animal meat has delicious taste, high nutritional value, and traditional sausages are easy to preserve and carry, which is convenient to eat and unique in flavor. It provides a new convenient food for the society. And because of the different flavors that different prescriptions 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
下面利用实施例对本发明作进一步说明：  The following uses the embodiments to further explain the present invention:
实施例 1 : Example 1 :
选带鱼成形鱼肉 60千克、 鱿鱼 40千克， 加工成 2- 100毫米的块， 盐 2.7千克、 糖 2千克、 大豆蛋白 6千克、 香辛料 0.2千克、 料酒 1千克。 混合均匀， 真空灌装于 畜肠衣内， 然后干燥、 低温蒸煮烟熏， 即成本发明产品烤鱼肉香肠。  Choose strip fish shaped fish 60 kg, squid 40 kg, processed into 2- 100 mm pieces, salt 2.7 kg, sugar 2 kg, soybean protein 6 kg, spices 0.2 kg, cooking wine 1 kg. Mix evenly, fill in the casing of the animal under vacuum, then dry and cook at low temperature to smoke, which is the grilled fish sausage of the invention.
实施例 2:  Example 2:
选虾仁 70千克、 鱿鱼 30千克， 加工成 2-100毫米的块， 盐 2.7千克、 糖 2千克、 大豆蛋白 6千克、 香辛料 0.2千克、 料酒 1千克。 混合均匀， 真空灌装于畜肠衣内， 然后干燥、 低温蒸煮烟熏， 即成本发明产品烤虾仁香肠。  Choose 70 kg of shrimp, 30 kg of squid, 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 well, vacuum fill the casing of the animal, then dry and cook at low temperature to smoke, which is the grilled shrimp sausage of the invention.
实施例 3:  Example 3:
选扇贝 92千克、 章鱼 8千克， 加工成 2-100毫米的块， 盐 2.7千克、 糖 2千克、 大豆蛋白 6千克、 香辛料 0.2千克、 料酒 1千克。 混合均匀， 真空灌装于畜肠衣内， 然后干燥、 低温蒸煮烟熏， 即成本发明产品烤鱼肉香肠。  Choose 92 kg of scallops, 8 kg of octopus, 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 in the casing of the animal under vacuum, then dry and cook at low temperature to smoke, which is the grilled fish sausage of the invention.
实施例 4:  Example 4:
选文蛤肉 50千克， 加工成 1-90毫米的块， 长蛸肉块 50千克， 酱油 4千克， 盐 3.5千克， 糖 2.5千克， 料酒 1.5千克， 香辛料 0.5千克。 将上述原料混合均匀， 灌装 于畜肠衣， 置阴凉通风处风干 5-20天， 低温蒸煮熟后， 即成本发明产品中式文蛤香 肠。 Selected clam meat 50 kg, processed into 1-90 mm pieces, 50 kg long simmered meat pieces, 4 kg soy sauce, salt 3.5 kg, sugar 2.5 kg, cooking wine 1.5 kg, spices 0.5 kg. The above raw materials are mixed uniformly, filled into animal casings, and air-dried in a cool and ventilated place for 5-20 days. After low-temperature cooking, the Chinese clam sausage is produced into the product of the invention.
实施例 5 :  Example 5:
选黄鱼成形鱼肉 5千克，加工成 1-90毫米的块，鱿鱼肉块 95千克，酱油 4千克， 盐 3.5千克， 糖 2.5千克， 料酒 1.5千克， 香辛料 0.5千克。 将上述原料混合均勾， 灌 装于畜肠衣， 置阴凉通风处风干 5-20天， 低温蒸煮熟后， 即成本发明产品中式纯鱼 肉香肠。 工业实用性  Choose 5 kg of yellow croaker shaped fish meat, processed into 1-90 mm pieces, 95 kg of squid meat, 4 kg of soy sauce, 3.5 kg of salt, 2.5 kg of sugar, 1.5 kg of cooking wine, 0.5 kg of spices. The above raw materials are mixed and mixed, filled in animal casings, air-dried in a cool and ventilated place for 5-20 days, and cooked at low temperature, that is, the Chinese-style pure fish sausage of the invention product. Industrial applicability
本发明产品将水产品味道鲜美， 营养价值高， 和传统香肠易于保存、 携带、 食用 方便、 风味独特的优点有机地结合在一起， 为社会提供了一种新的方便食品。 平时居 家、旅行时可以很方便地食用本发明产品，并且由于本发明产品具有很高的营养价值, 对人们的健康也非常有益。  The product of the invention organically combines the advantages of aquatic products with delicious taste and high nutritional value, and the traditional sausages are easy to save, carry, convenient to eat, and unique flavor, and provide a new convenient food for the society. The product of the present invention can be conveniently 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.

Claims

权 利 要 求 Rights request
1. 一种纯水生动物肉香肠的制备方法， 其特征是利用切碎的头足类水生动物肉 取代畜禽肉作为粘结剂使用在香肠中。 A method for preparing pure aquatic animal meat sausage, which is characterized by using chopped cephalopod aquatic animal meat instead of livestock and poultry meat as a binder for use in sausages.
2. 如权利要求 1所述纯水生动物肉香肠的制备方法， 其中所述作为粘结剂的头 足类水生动物肉占香肠总重量的 8-95%。  2. The method for preparing pure aquatic animal meat sausage according to claim 1, wherein the cephalopod aquatic animal meat as the binder accounts for 8-95% of the total weight of the sausage.
3. 如权利要求 2所述纯水生动物肉香肠的制备方法， 其中所述作为粘结剂的头 足类水生动物肉占香肠总重量的 25-60%。  3. The method for preparing pure aquatic animal meat sausage according to claim 2, wherein the cephalopod aquatic animal meat as the binder accounts for 25-60% of the total weight of the sausage.
4. 如权利要求 3所述纯水生动物肉香肠的制备方法， 其中所述作为粘结剂的头 足类水生动物肉占香肠总重量的 30-50%。  4. The method for preparing pure aquatic animal meat sausage according to claim 3, wherein the cephalopod aquatic animal meat as the binder accounts for 30-50% of the total weight of the sausage.
5. 如权利要求 1所述的纯水生动物肉香肠的制备方法， 其中所述头足类水生动 物肉也可以以块、 条、 片或颗粒状作为主料出现在香肠中， 制成纯头足类水生动物香 肠。  5. The method for preparing pure aquatic animal meat sausage according to claim 1, wherein the cephalopod aquatic animal meat can also appear in the sausage with chunks, strips, flakes, or granules as the main ingredient to make it pure Cephalopod aquatic animal sausage.
6. 如权利要求 1-5 中任意一项所述的纯水生动物肉香肠的制备方法， 其中所述 头足类水生动物可以包括鱿鱼、 金乌鰂、 日本枪乌鰂、 曼氏无针乌鰂、 拟乌鰂、 长枪 乌鰂、 长蛸、 短蛸和真蛸。  6. The method for preparing a pure aquatic animal meat sausage according to any one of claims 1-5, wherein the cephalopod aquatic animal can include squid, gold owl, Japanese cockroach, and Man's aconite鲗, quasi-black owl, pike owl, long owl, short owl and true owl.
PCT/CN2002/000650 2002-08-14 2002-09-13 The method for preparing the whole aquatic-animal meat sausage WO2004016108A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2002327328A AU2002327328A1 (en) 2002-08-14 2002-09-13 The method for preparing the whole aquatic-animal meat sausage

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CN02128815.1 2002-08-14
CNB021288151A CN1173641C (en) 2002-08-14 2002-08-14 Preparation method of pure aquatic animal meat sausage

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CN101336730A (en) * 2007-07-05 2009-01-07 王山 Pure fish sausage and preparation method thereof
CN101797046A (en) * 2010-04-02 2010-08-11 中国海洋大学 Ham sausage with clam flavour and making method thereof
CN107048245A (en) * 2017-04-07 2017-08-18 宁波大学 The preparation method of clam sausage is spent in a kind of blue or green money willow flavones reducing blood lipid

Citations (2)

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Publication number Priority date Publication date Assignee Title
JPS58162266A (en) * 1982-03-20 1983-09-26 Hayashikane Sangyo Kk Preparation of sausage of "takoyaki"-style
JPH05199852A (en) * 1991-10-15 1993-08-10 Iwao Takamura Cuttlefish packed in intestine and its production

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58162266A (en) * 1982-03-20 1983-09-26 Hayashikane Sangyo Kk Preparation of sausage of "takoyaki"-style
JPH05199852A (en) * 1991-10-15 1993-08-10 Iwao Takamura Cuttlefish packed in intestine and its production

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