CN1180716C - Pure aquatic animal meat sausage containing shellfish meat and its preparation method - Google Patents
Pure aquatic animal meat sausage containing shellfish meat and its preparation method Download PDFInfo
- Publication number
- CN1180716C CN1180716C CNB021288135A CN02128813A CN1180716C CN 1180716 C CN1180716 C CN 1180716C CN B021288135 A CNB021288135 A CN B021288135A CN 02128813 A CN02128813 A CN 02128813A CN 1180716 C CN1180716 C CN 1180716C
- Authority
- CN
- China
- Prior art keywords
- meat
- aquatic animal
- sausage
- shellfish
- animal 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
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 76
- 241001465754 Metazoa Species 0.000 title claims abstract description 70
- 235000015170 shellfish Nutrition 0.000 title claims abstract description 47
- 235000019690 meat sausages Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims description 5
- 235000013580 sausages Nutrition 0.000 claims abstract description 29
- 241000238366 Cephalopoda Species 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 5
- 238000007796 conventional method Methods 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims description 10
- 241000238413 Octopus Species 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 8
- 244000144977 poultry Species 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 108010073771 Soybean Proteins Proteins 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 235000019710 soybean protein Nutrition 0.000 claims description 5
- 235000013409 condiments Nutrition 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- 239000011230 binding agent Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- 238000003672 processing method Methods 0.000 claims description 2
- 238000004088 simulation Methods 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims 1
- 239000000047 product Substances 0.000 claims 1
- 244000144972 livestock Species 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000000835 fiber Substances 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000000853 adhesive Substances 0.000 abstract 1
- 230000001070 adhesive effect Effects 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000013594 poultry meat Nutrition 0.000 description 13
- 235000015277 pork Nutrition 0.000 description 12
- 238000009835 boiling Methods 0.000 description 6
- 210000000936 intestine Anatomy 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000019692 hotdogs Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 1
- 241001653755 Doryteuthis Species 0.000 description 1
- 241001311761 Loliolus japonicus Species 0.000 description 1
- 241000047760 Octopus variabilis Species 0.000 description 1
- 241000238414 Octopus vulgaris Species 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 241000237503 Pectinidae Species 0.000 description 1
- 241001441745 Sepia esculenta Species 0.000 description 1
- 241001663378 Sepiella maindroni Species 0.000 description 1
- 241001481164 Sepioteuthis lessoniana Species 0.000 description 1
- 241000238450 Todarodes pacificus Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
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
- 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
- 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
Landscapes
- 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 present invention relates to a pure aquatic animal meat sausage containing shellfish meat, which is made from hundred-percent aquatic animal meat. Cephalopod aquatic animal meat chopped for serving as an adhesive is mixed with shellfish meat for serving as main materials, seasoning supplementary materials are matched with the main materials, and then, the pure aquatic animal meat sausage containing shellfish meat 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, and the disadvantage of difficult processing for forming because of short fiber and high moisture of the shellfish meat is overcome. Meanwhile, fowl meat and livestock meat in the original sausage are replaced by the cephalopod aquatic animal meat in a manufacture process, and the sausage is made from hundred-percent aquatic animal meat. 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 sausage made from shellfish meat, fowl meat and livestock meat in markets, the sausage 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 sausage that contains shellfish meat of making of aquatic animal absolutely 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 sausage has obtained very big development, this has satisfied people's needs to a certain extent, but all kinds of aquatic animal Pork sausage 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 with the system sausage common process produce the aquatic animal Pork sausage, 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 sausage when chewing.Add part livestock and poultry meat 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, the shortcoming that moisture is difficult for shaping greatly, simultaneously having substituted originally with the shellfish meat gruel with part siphonopods aquatic animal meat in manufacturing process is livestock and poultry meat in the sausage of raw material, the binding site that found processing of aquatic products and traditional meat products to process.Broken away from simultaneously traditionally again, produced not only convenient nice, good-looking, but also the hundred-percent pure aquatic animal meat sausage that contains shellfish meat of nutritious good taste to add the method for the aquatic animal Pork sausage that livestock and poultry meat makes as binding agent.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 formed aquatic animal, in sausage, 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 Pork sausage made of raw material is stronger with shellfish meat gruel and livestock and poultry meat, mouthfeel is better.Make the aquatic animal Pork sausage become not only nice, but also the hundred-percent pure aquatic animal meat sausage that contains shellfish meat truly of visible aquatic animal meat.
To achieve these goals, technical scheme of the present invention is as follows:
The technical scheme of pure aquatic animal meat sausage that contains shellfish meat is as follows: utilize the siphonopods aquatic animal meat of chopping to mix as major ingredient with shellfish meat as binding agent, make the pure aquatic animal meat sausage that contains shellfish meat with conventional method after being equipped with auxiliary and condiment again, wherein to account for the weight ratio scope of gross weight be 8-95% to siphonopods aquatic animal meat, preferred 25-60%, more preferably 30-50%; The siphonopods aquatic animal can be selected from squid (Todarodes pacificus), Golden Crow Quarry (Sepia esculenta), Japanese squid (Loligojaponica), Man needleless crow Quarry (Sepiella maindroni), long squid (Doryteuthis bleekeri), intend black Quarry (Sepioteuthis lessoniana), long octopus (Octopus variabilis), lack a kind of in octopus (Octopus ochellatus) and the true octopus (Octopusvulgaris).
The processing method of above-mentioned siphonopods aquatic animal is to select for use the siphonopods aquatic animal meat of some to carry out roughing earlier, remove non-edible part, then edible part made required length 2-100 millimeter, thickness 2-40 millimeter, widely be the piece of 2-40 millimeter, bar, sheet or particle shape, pickled 2-48 hour with an amount of flavouring again, pickle required flavouring and can comprise soy sauce, spice, five-spice powder, chilli powder etc.
The above-mentioned preparation method that contains the pure aquatic animal meat sausage of shellfish meat is mixed for siphonopods aquatic animal meat and the shellfish meat that will handle well, and according to the demand interpolation auxiliary and condiment of routine techniques according to different taste, the weight ratio of auxiliary material can be soy sauce 0-8, refined salt 0.5-5, sugared 1-5, soybean protein or starch 0-8, cooking wine 1-1.5 and spice 0.01-5, above-mentioned raw materials is mixed, products such as can forming sausage, roasting intestines, smoked intestines or hot dog intestines is respectively steamed, boiled, smokes, bakes to can with low temperature again in poultry casing or simulation casing.
Above-mentioned shellfish meat can be shellfish meat gruel or shellfish piece.
The shellfish piece can be living, ripe, smoked and/or dried product; The shape of shellfish piece can be monoblock, strip or sheet; The size of shellfish piece is length 2-100 millimeter, thickness 2-40 millimeter, widely is the 2-40 millimeter.
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 the aquatic animal Pork sausage that raw material is made with shellfish meat gruel and livestock and poultry meat, bright fragrance is stronger, mouthfeel better, nutrition is abundanter.It is nice that the aquatic animal Pork sausage was both become, and the hundred-percent pure aquatic animal sausage truly of visible aquatic animal has again been filled up the blank in market.
Overcome preferably because of aquatic animal meat fiber weak point, the shortcoming that moisture content is difficult for shaping greatly, 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 sausage is easy to preserve and carries, instant, the characteristics of unique flavor organically combine, 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 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:
60 kilograms of selection clam meats, 40 kilograms of squids are 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 shellfish Pork sausage of product of the present invention.
Embodiment 2:
Select 70 kilograms of scallops, 30 kilograms of inkfishes, 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 shellfish Pork sausage of product of the present invention.
Embodiment 3:
Select 92 kilograms of extra large red meats, 8 kilograms of inkfishes, 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 shellfish Pork sausage of product of the present invention.
Embodiment 4:
Select 50 kilograms of oyster meats, be 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 shellfish Pork sausage of the present invention.
Embodiment 5:
Select 5 kilograms of razor clam meat, 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, product Chinese style shellfish Pork sausage of the present invention.
Can know understanding from the foregoing description, the said sausage of claims of the present invention had both comprised sausage, also comprised roasting intestines, smoked intestines and hot dog intestines.
Claims (10)
1. pure aquatic animal meat sausage that contains shellfish meat, it is characterized in that utilizing the siphonopods aquatic animal meat of chopping to mix as major ingredient with shellfish meat as binding agent, make the pure aquatic animal meat sausage that contains shellfish meat with conventional method after being equipped with auxiliary and condiment again, wherein siphonopods aquatic animal meat accounts for the 8-95% of sausage gross weight.
2. the pure aquatic animal meat sausage that contains shellfish meat as claimed in claim 1, wherein said siphonopods aquatic animal meat accounts for the 25-60% of sausage gross weight.
3. the pure aquatic animal meat sausage that contains shellfish meat as claimed in claim 2, wherein said siphonopods aquatic animal meat accounts for the 30-50% of sausage gross weight.
4. as any described pure aquatic animal meat sausage that contains shellfish meat among the claim 1-3, 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.
5. as any described pure aquatic animal meat sausage that contains shellfish meat among the claim 1-3, the processing method of wherein said siphonopods aquatic animal meat is to select for use the siphonopods aquatic animal meat of some to carry out roughing earlier, remove non-edible part, then edible part made required length 2-100 millimeter, thickness 2-40 millimeter, widely be the piece of 2-40 millimeter, bar, sheet or particle shape, pickled 2-48 hour with an amount of flavouring again.
6. as any described pure aquatic animal meat sausage that contains shellfish meat among the claim 1-3, wherein said shellfish meat is shellfish meat gruel or shellfish piece.
7. as any described pure aquatic animal meat sausage that contains shellfish meat among the claim 1-3, wherein said shellfish is living, ripe, smoked and/or dried product.
8. the pure aquatic animal meat sausage that contains shellfish meat as claimed in claim 6, the shape of wherein said shellfish piece are monoblock, strip or sheet.
9. as any described pure aquatic animal meat sausage that contains shellfish meat among the claim 1-3, the weight ratio of wherein said auxiliary material is refined salt 0.5-5, soy sauce 0-8, sugared 1-5, soybean protein or starch 0-8, cooking wine 1-1.5 and spice 0.01-5.
10. one kind as containing the preparation method of the pure aquatic animal meat sausage of shellfish meat as described among the claim 1-3 any one, it is characterized in that: select for use the siphonopods aquatic animal meat of some to carry out roughing earlier, remove non-edible part, then edible part made required length 2-100 millimeter, thickness 2-40 millimeter, widely be piece, bar, sheet or the graininess of 2-40 millimeter, pickled 2-48 hour with an amount of flavouring again; Then siphonopods aquatic animal meat and the shellfish meat of handling well is mixed, wherein siphonopods aquatic animal meat accounts for the 8-95% of sausage gross weight; And add auxiliary and condiment according to the demand of different taste according to routine techniques, and raw material is mixed, can is in poultry casing or simulation casing, steams, boils, smokes or bake and get final product with low temperature again.
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021288135A CN1180716C (en) | 2002-08-14 | 2002-08-14 | Pure aquatic animal meat sausage containing shellfish meat and its preparation method |
| PCT/CN2002/000648 WO2004016111A1 (en) | 2002-08-14 | 2002-09-13 | A sausage involving carapace meat of aquatic animal and its preparation |
| KR1020057002415A KR100682598B1 (en) | 2002-08-14 | 2002-09-13 | A sausage involving carapace meat of aquatic animal and its preparation |
| JP2004528245A JP2005534337A (en) | 2002-08-14 | 2002-09-13 | Sausage of pure aquatic animal meat including crustacean meat and method for producing the same |
| AU2002337989A AU2002337989A1 (en) | 2002-08-14 | 2002-09-13 | A sausage involving carapace meat of aquatic animal and its preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021288135A CN1180716C (en) | 2002-08-14 | 2002-08-14 | Pure aquatic animal meat sausage containing shellfish meat and its preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1475154A CN1475154A (en) | 2004-02-18 |
| CN1180716C true CN1180716C (en) | 2004-12-22 |
Family
ID=31194135
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021288135A Expired - Lifetime CN1180716C (en) | 2002-08-14 | 2002-08-14 | Pure aquatic animal meat sausage containing shellfish meat and its preparation method |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JP2005534337A (en) |
| KR (1) | KR100682598B1 (en) |
| CN (1) | CN1180716C (en) |
| AU (1) | AU2002337989A1 (en) |
| WO (1) | WO2004016111A1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Family Cites Families (5)
| 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 |
-
2002
- 2002-08-14 CN CNB021288135A patent/CN1180716C/en not_active Expired - Lifetime
- 2002-09-13 WO PCT/CN2002/000648 patent/WO2004016111A1/en active Application Filing
- 2002-09-13 KR KR1020057002415A patent/KR100682598B1/en not_active IP Right Cessation
- 2002-09-13 AU AU2002337989A patent/AU2002337989A1/en not_active Abandoned
- 2002-09-13 JP JP2004528245A patent/JP2005534337A/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| AU2002337989A1 (en) | 2004-03-03 |
| CN1475154A (en) | 2004-02-18 |
| KR20050039849A (en) | 2005-04-29 |
| JP2005534337A (en) | 2005-11-17 |
| KR100682598B1 (en) | 2007-02-15 |
| WO2004016111A1 (en) | 2004-02-26 |
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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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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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Owner name: QINGDAO BONIA FOOD CO., LTD. Free format text: FORMER NAME: |
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Address after: No. 115, sunny road, Chengyang District, Qingdao 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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