WO2004016111A1 - A sausage involving carapace meat of aquatic animal and its preparation - Google Patents

A sausage involving carapace meat of aquatic animal and its preparation Download PDF

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Publication number
WO2004016111A1
WO2004016111A1 PCT/CN2002/000648 CN0200648W WO2004016111A1 WO 2004016111 A1 WO2004016111 A1 WO 2004016111A1 CN 0200648 W CN0200648 W CN 0200648W WO 2004016111 A1 WO2004016111 A1 WO 2004016111A1
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Prior art keywords
meat
aquatic animal
shellfish
sausage
cephalopod
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PCT/CN2002/000648
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French (fr)
Chinese (zh)
Inventor
Shan Wang
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Shan Wang
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Priority to AU2002337989A priority Critical patent/AU2002337989A1/en
Priority to JP2004528245A priority patent/JP2005534337A/en
Publication of WO2004016111A1 publication Critical patent/WO2004016111A1/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
    • 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
    • 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
    • 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 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
    • 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 containing shellfish meat made of 100% aquatic animals and a preparation method thereof, and belongs to the aquatic product processing technology field. 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 mash it and mix it with starch and poultry meat, and then use the conventional process of sausage production to produce aquatic animal meat sausages.
  • One objective of the present invention is to use unique technology and scientific formula to fully utilize the strong adhesion of cephalopod aquatic animal meat, and to better overcome the difficulty of processing and forming because of the short water content of aquatic animal meat and the large water content.
  • some cephalopod aquatic animal meat was used to replace the livestock and poultry meat in the sausage originally made of shellfish minced meat, and the joint point of aquatic product processing and traditional meat product processing was found.
  • the traditional method of aquatic animal meat sausages made by adding livestock and poultry meat as a binder is eliminated, and a 100% shellfish-containing pure aquatic animal is produced which is convenient, delicious, delicious, and nutritious.
  • Meat sausage 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 technical scheme of pure aquatic animal meat sausages containing shellfish meat is as follows: using chopped cephalopod aquatic animal meat as the The binder is mixed with shellfish meat as the main ingredient, and then mixed with seasoning auxiliary materials to prepare shellfish-containing pure aquatic animal meat sausages by conventional methods, in which the weight ratio of cephalopod aquatic animal meat to the total weight ranges.
  • cephalopod aquatic animals can include squid (Todarodes pacificus), gold owl (Sepia esculenta), Japanese cockroach (Loligo japonica), and Sepiella maindroni, Doryteuthis bleekeri, Sepioteuthis lessoniana, Octopus variabilis, Octopus ochellatus, and Octopus vulgaris.
  • the above 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 sausage containing shellfish meat is to mix the processed cephalopod aquatic animal meat with shellfish meat and add it as an auxiliary material according to the needs of different tastes according to the conventional technology.
  • the weight ratio of the auxiliary material can be For: 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, mix the above ingredients evenly, pour Packed in animal casings or simulated casings, and then steamed, cooked, smoked, and grilled at low temperature to form sausages, grilled sausages, smoked sausages, or hot dog sausages.
  • the shellfish meat may be shellfish minced meat or shellfish pieces.
  • Shellfish pieces can be raw, cooked, smoked and / or dried 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, It is 2-40 mm wide.
  • aquatic animal meat sausage has richer fresh flavor, better taste and nutrition. More abundant.
  • the aquatic animal meat sausage has become 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 recipes can have, they can also 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 3 ⁇ 4 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. The mixture is uniformly mixed, vacuum-filled in the casing of the animal, and then dried, cooked at low temperature and smoked, that is, grilled shellfish meat sausage of the invention.
  • the sausages described in the claims of the present invention include both sausages, sausages, smoked sausages, and hot dog sausages.
  • Industrial applicability The product of the present invention organically combines the advantages of delicious aquatic products with high nutritional value, and the traditional sausages are easy to save, carry, convenient to eat, and unique in flavor, and provide a new convenient food for the society.
  • the product of the present invention can be conveniently consumed at home and during travel, and because the product of the present invention has high nutritional value, it is also very beneficial to people's health.

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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

The sausage is prepared by pure aquatic animal's meat comprising the meat of carapace animals. As the main materials, they are mincing meat of cephalopod aquatic animals as a binder, and carapace animal's meat mixing with, then adding seasonings as secondary materials, and finally, the said product is prepared by conventional process of sausage manufacture, wherein the meat of cephalopod aquatic animal is 8-95%(wt.) in all product weight. The invention is obtained by use of the feature of better cohesion force in cephalopod aquatic animal, and overcome the shortages of the shorter meat fiber for carapace animal and amounts of water content leading to uneasy to be processed and formed; at the same time, the reality of getting aquatic meat sausage with pure aquatic animal meat has been come true, replacing meat of beast and poultry in current sausage with the meat of cephalopod aquatic animal during the processing. The invention opens up a new way for aquatic product processing. The said sausage keeps the original nutrition and flavoring of varieties of aquatic animal meat in largest amount, comparing the current sausage products with carapace meat and beast and poultry meat as materials in market, the present sausage's taste is stronger, better and has more affluent nutrients.

Description

含贝类肉的纯水生动物肉香肠及其制作方法 发明领域  Shellfish-containing pure aquatic animal meat sausage and method for making same
本发明涉及一种用百分之百水生动物制作的含贝类肉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 containing shellfish meat made of 100% aquatic animals and a preparation method thereof, and belongs to the aquatic product processing technology field. 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 mash it and mix it with starch and poultry meat, and then use the conventional process of sausage production to produce aquatic animal meat sausages. The drawback of this method is-the aquatic animal meat does not have obvious aroma, and it still cannot get rid of the 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许维短， 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贝类肉糜为原料的香肠 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含贝类肉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。  One objective of the present invention is to use unique technology and scientific formula to fully utilize the strong adhesion of cephalopod aquatic animal meat, and to better overcome the difficulty of processing and forming because of the short water content of aquatic animal meat and the large water content. At the same time, during the production process, some cephalopod aquatic animal meat was used to replace the livestock and poultry meat in the sausage originally made of shellfish minced meat, and the joint point of aquatic product processing and traditional meat product processing was found. At the same time, the traditional method of aquatic animal meat sausages made by adding livestock and poultry meat as a binder is eliminated, and a 100% shellfish-containing pure aquatic animal is produced which is convenient, delicious, delicious, and nutritious. Meat sausage. 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含贝类肉的纯水 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. Make aquatic animal meat sausage into a real one hundred percent shellfish meat-containing pure aquatic animal sausage that is both delicious and visible.
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:
含贝类肉的纯水生动物肉香肠的技术方案如下：利用切碎的头足类水生动物肉作 为粘结剂与贝类肉混合作为主料，再配以调味辅料后用常规方法制成含贝类肉的纯水 生动物肉香肠，其中头足类水生动物肉占总重量的重量比范围为 8- 95%，优选 25- 60%， 更优选 30-50%; 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 japonica)、 曼氏无针乌鰂 (Sepiella maindroni)、 长枪乌 鰂 (Doryteuthis bleekeri)、 拟乌鰂 (Sepioteuthis lessoniana)、 长蛸 (Octopus variabilis)、 短 蛸 (Octopus ochellatus)和真蛸 (Octopus vulgaris)。 The technical scheme of pure aquatic animal meat sausages containing shellfish meat is as follows: using chopped cephalopod aquatic animal meat as the The binder is mixed with shellfish meat as the main ingredient, and then mixed with seasoning auxiliary materials to prepare shellfish-containing pure aquatic animal meat sausages by conventional methods, in which the weight ratio of cephalopod aquatic animal meat to the total weight ranges. 8-95%, preferably 25-60%, more preferably 30-50%; cephalopod aquatic animals can include squid (Todarodes pacificus), gold owl (Sepia esculenta), Japanese cockroach (Loligo japonica), and Sepiella maindroni, Doryteuthis bleekeri, Sepioteuthis lessoniana, Octopus variabilis, Octopus ochellatus, and Octopus vulgaris.
上述头足类水生动物的处理方法是选用一定数量的头足类水生动物肉先进行粗 加工，去除不可食部分，然后将可食部分制成所需的长度 2-100毫米、厚度 2-40毫米、 宽为 2-40毫米的块、 条、 片或颗粒形， 再用适量的调味品腌制 2-48小时， 腌制所需 的调味品可包括酱油、 香辛料、 五香粉、 辣椒粉等。  The above 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. .
上述含贝类肉的纯水生动物肉香肠的制作方法为将处理好的头足类水生动物肉 和贝类肉混合， 并按照常规技术根据不同口味的需求添加作为辅料， 辅料的重量比可 以为：酱油 0-8、精盐 0.5-5、糖 1-10、大豆蛋白或淀粉 0-8、卡拉胶 1-5、香辛料 0.01-5、 增稠剂 0.01-5， 将上述原料混合均匀， 灌装于畜肠衣或模拟肠衣， 再以低温蒸、 煮、 熏、 烤熟后分别形成香肠、 烤肠、 熏肠或热狗肠等产品。  The manufacturing method of the pure aquatic animal meat sausage containing shellfish meat is to mix the processed cephalopod aquatic animal meat with shellfish meat and add it as an auxiliary material according to the needs of different tastes according to the conventional technology. The weight ratio of the auxiliary material can be For: 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, mix the above ingredients evenly, pour Packed in animal casings or simulated casings, and then steamed, cooked, smoked, and grilled at low temperature to form sausages, grilled sausages, smoked sausages, or hot dog sausages.
上述贝类肉可以是贝类肉糜或贝类块。  The shellfish meat may be shellfish minced meat or shellfish pieces.
贝类块可以是生、 熟、 熏和 /或干制品； 贝类块的形状可以是整块、 条状、 片状； 贝类块的大小为长度 2-100毫米、 厚度 2- 40毫米、 宽为 2-40毫米。  Shellfish pieces can be raw, cooked, smoked and / or dried 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, It is 2-40 mm wide.
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， 比市场现有的以贝类肉糜 和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。  It maintains the nutrition and original flavor of various aquatic animal meat to the utmost extent. Compared with the aquatic animal meat sausages made from shellfish meat and livestock and poultry meat as raw materials on the market, it has richer fresh flavor, better taste and nutrition. More abundant. The aquatic animal meat sausage has become 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， 为水产品深加工幵辟了一条新途径。  It overcomes the shortcomings of short aquatic animal meat fiber, large water content, 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。而且因采用不同配 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 recipes can have, they can also 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 examples to further illustrate the present invention:
实施例 1 : 选文蛤肉 60千克、 鱿鱼 40千克， 加工成 2-100毫米 ¾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， 即成本发明产品烤贝类肉香肠。 Example 1: Selected clam meat 60 kg, squid 40 kg, processed into 2-100 mm ¾ 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. The mixture is uniformly mixed, vacuum-filled in the casing of the animal, and then dried, cooked at low temperature and smoked, that is, grilled shellfish meat sausage of the invention.
• 实施例 2:  • Example 2:
选扇贝肉 70千克、 墨鱼 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， 然后千燥、 低温蒸煮烟熏， 即成本.发明产品烤贝类肉香肠。  Choose 70 kg of scallop meat, 30 kg of cuttlefish, 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, and then dry and smoke at low temperature, which is the cost. Invention product: grilled shellfish meat sausage.
实施例 3 :  Example 3:
选海红肉 92千克、墨鱼 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。 混合均勾， 真空灌装于畜肠衣内， 然后干燥、 低温蒸煮烟熏， 即成本发明产品烤贝类肉香肠。  Choose sea red meat 92 kg, cuttlefish 8 kg, processed into 2-100 mm pieces, salt 2.7 kg, sugar 2 kg, soy protein 6 kg, spices 0.2 kg, cooking wine 1 kg. It is mixed and mixed, vacuum-filled in the casing of animal, and then dried, cooked at low temperature and smoked, that is, grilled shellfish meat sausage of the invention.
实施例 4:  Example 4:
选牡蛎肉 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贝类肉 香肠。  Choose 50 kg of oyster meat, processed into 1-90 mm pieces, 50 kg of long-boiled 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 uniformly, filled in animal casings, and air-dried in a cool and ventilated place for 5-20 days. After low-temperature cooking, the shellfish meat sausages of the invention are produced.
实施例 5 :  Example 5:
选蛏肉 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贝类肉香肠。  Select 5 kg of scallion 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, and 0.5 kg of spices. The above raw materials are mixed uniformly, filled in animal casings, and air-dried in a cool and ventilated place for 5-20 days. After low-temperature cooking, the shellfish meat sausages of the invention are produced.
从上述实施例中可以清楚理解， 本发明权利要求书所说的香肠既包括香肠， 也包 括烤肠、 薰肠和热狗肠。 工业实用性 . 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。  It can be clearly understood from the foregoing embodiments that the sausages described in the claims of the present invention include both sausages, sausages, smoked sausages, and hot dog sausages. Industrial applicability. The product of the present invention organically combines the advantages of delicious aquatic products with high nutritional value, and the traditional sausages are easy to save, carry, convenient to eat, and unique in flavor, and provide a new convenient food for the society. The product of the present invention can be conveniently consumed at home and during travel, 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. 一种含贝类肉的纯水生动物肉香肠， 其特征是利用切碎的头足类水生动物肉 作为粘结剂与贝类肉混合作为主料，再配以调味辅料后用常规方法制成含贝类肉的纯 水生动物肉香肠， 其中头足类水生动物肉占总重量的重量比范围为 8-95%。 1. A pure aquatic animal meat sausage containing shellfish meat, which is characterized in that the chopped cephalopod aquatic animal meat is used as a binder and mixed with shellfish meat as a main ingredient, and then seasoned with auxiliary ingredients and then conventionally used. The method produces a pure aquatic animal meat sausage containing shellfish meat, wherein the weight ratio of cephalopod aquatic animal meat to the total weight ranges from 8-95%.
2. 如权利要求 1所述的含贝类肉的纯水生动物肉香肠， 其中所述头足类水生动 物肉占总重量的 25-60%。  2. The pure aquatic animal meat sausage containing shellfish meat according to claim 1, wherein the cephalopod aquatic animal meat accounts for 25-60% of the total weight.
3. 如权利要求 2所述的含贝类肉的纯水生动物肉香肠， 其中所述头足类水生动 物肉占总重量的 30-50%。  3. The pure aquatic animal meat sausage containing shellfish meat according to claim 2, wherein the cephalopod aquatic animal meat accounts for 30-50% of the total weight.
4. 如权利要求 1-3 中任意一项所述的含贝类肉的纯水生动物肉香肠， 其中所述 头足类水生动物包括鱿鱼、金乌鰂、 日本枪乌鲷、曼氏无针乌鰂、拟乌鰂、长枪乌鰂、 长蛸、 短蛸和真蛸。  4. The pure aquatic animal meat sausage containing shellfish meat according to any one of claims 1-3, wherein the cephalopod aquatic animal includes squid, gold mullet, Japanese black bream, man's needleless Black owl, quasi-black owl, long rifle owl, long owl, short owl and true owl.
5. 如权利要求 1-3 中任意一项所述的含贝类肉的纯水生动物肉香肠， 其中所述 头足类水生动物肉的处理方法是选用一定数量的头足类水生动物肉先进行粗加工，去 除不可食部分， 然后将可食部分制成所需的长度 2-100毫米、 厚度 2-40毫米、 宽为 2-40毫米的块、 条、 片或颗粒形， 再用适量的调味品腌制 2-48小时。  5. The pure aquatic animal meat sausage containing shellfish meat according to any one of claims 1-3, wherein the cephalopod aquatic animal meat processing method is to select a certain amount of cephalopod aquatic animal meat First rough processing to remove the inedible part, and then make the edible part into blocks, strips, slices or granules with a length of 2-100 mm, a thickness of 2-40 mm, and a width of 2-40 mm, and then use Moderate seasoning for 2-48 hours.
6. 如权利要求 1-3 中任意一项所述的含贝类肉的纯水生动物肉香肠， 其中所述 贝类肉是贝类肉糜或贝类块。  6. The pure aquatic animal meat sausage containing shellfish meat according to any one of claims 1-3, wherein the shellfish meat is a shellfish minced meat or shellfish block.
7. 如权利要求 1-3 中任意一项所述的含贝类肉的纯水生动物肉香肠， 其中所述 贝类是生、 熟、 熏和 /或干制品。  7. The pure aquatic animal meat sausage containing shellfish meat according to any one of claims 1-3, wherein the shellfish is a raw, cooked, smoked and / or dried product.
8. 如权利要求 6所述的含贝类肉的纯水生动物肉香肠， 其中所述贝类块的形状 是整块、 条状、 片状。  8. The pure aquatic animal meat sausage containing shellfish meat according to claim 6, wherein the shape of the shellfish block is a whole block, a strip, or a sheet.
9. 如权利要求 1-3 中任意一项所述的含贝类肉的纯水生动物肉香肠， 其中所述 辅料的重量比为精盐 0.5-5、 酱油 0-8、 糖 1-10、 大豆蛋白或淀粉 0-8、 卡拉胶 1-5、 香 辛料 0.01-5、 增稠剂 0.01-5。  9. The pure aquatic animal meat sausage containing shellfish meat according to any one of claims 1-3, wherein the weight ratio of the excipients is 0.5-5 refined salt, 0-8 soy sauce, 1-10 sugar, Soy protein or starch 0-8, carrageenan 1-5, spices 0.01-5, thickener 0.01-5.
10.如权利要求 1-3 中任意一项所述含贝类肉的纯水生动物肉香肠的制作方法， 其特征在于： 选用一定数量的头足类水生动物肉先进行粗加工， 去除不可食部分， 然 后将可食部分制成所需的长度 2-100毫米、 厚度 2- 40毫米、 宽为 2- 40毫米的块、 条、 片或颗粒状， 再用适量的调味品腌制 2-48 小时； 然后将处理好的头足类水生动物肉 和贝类肉混合， 其中头足类水生动物肉占总重量的 8-95%; 并按照常规技术根据不同 口味的需求添加作为辅料，将原料混合均匀，灌装于畜肠衣或模拟肠衣，再以低温蒸、 煮、 熏或烤熟后分别制成香肠、 烤肠或熏肠。  10. The method for manufacturing pure aquatic animal meat sausages containing shellfish meat according to any one of claims 1-3, characterized in that: a certain amount of cephalopod aquatic animal meat is selected for rough processing first, and The edible portion, then make the edible portion into pieces, strips, slices, or granules of 2-100 mm in length, 2-40 mm in thickness, and 2- 40 mm in width, and marinate with an appropriate amount of condiments 2 -48 hours; then the processed cephalopod aquatic animal meat and shellfish meat are mixed, wherein the cephalopod aquatic animal meat accounts for 8-95% of the total weight; and is added according to the conventional technology according to the needs of different tastes as an auxiliary material, The raw materials are mixed uniformly, filled in animal casings or simulated casings, and then steamed, cooked, smoked or grilled at low temperature to make sausages, sausages or smoked sausages, respectively.
PCT/CN2002/000648 2002-08-14 2002-09-13 A sausage involving carapace meat of aquatic animal and its preparation WO2004016111A1 (en)

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JP2004528245A JP2005534337A (en) 2002-08-14 2002-09-13 Sausage of pure aquatic animal meat including crustacean meat and method for producing the same

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CNB021288135A CN1180716C (en) 2002-08-14 2002-08-14 Pure aquatic animal meat sausage containing shellfish meat and its preparation method

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CN101797046A (en) * 2010-04-02 2010-08-11 中国海洋大学 Ham sausage with clam flavour and making method thereof
CN108077797A (en) * 2017-12-26 2018-05-29 重庆医学检验试剂研究所 A kind of Dragonfly nymph and the cured dove intestines of river snail and preparation method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60207562A (en) * 1984-04-02 1985-10-19 Ninben:Kk Sliced meat food and its production
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
CN1235788A (en) * 1998-05-16 1999-11-24 鲁正祥 Mashed fish ham and sausage with rich calcium and phosphorus contents
CN1305740A (en) * 2000-01-18 2001-08-01 吴奎征 Natural plant-meat for series

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60207562A (en) * 1984-04-02 1985-10-19 Ninben:Kk Sliced meat food and its production
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
CN1235788A (en) * 1998-05-16 1999-11-24 鲁正祥 Mashed fish ham and sausage with rich calcium and phosphorus contents
CN1305740A (en) * 2000-01-18 2001-08-01 吴奎征 Natural plant-meat for series

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CN1180716C (en) 2004-12-22
CN1475154A (en) 2004-02-18

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