CN1183855C - Pure aquatic animal meat ham sausage or western type ham containing aquatic crustacean meat and its preparation method - Google Patents
Pure aquatic animal meat ham sausage or western type ham containing aquatic crustacean meat and its preparation method Download PDFInfo
- Publication number
- CN1183855C CN1183855C CNB021288127A CN02128812A CN1183855C CN 1183855 C CN1183855 C CN 1183855C CN B021288127 A CNB021288127 A CN B021288127A CN 02128812 A CN02128812 A CN 02128812A CN 1183855 C CN1183855 C CN 1183855C
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- Prior art keywords
- meat
- aquatic
- ham
- aquatic animal
- animal meat
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- 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 114
- 241001465754 Metazoa Species 0.000 title claims abstract description 71
- 235000013580 sausages Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims description 5
- 241000238424 Crustacea Species 0.000 title abstract 6
- 241000238366 Cephalopoda Species 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000007796 conventional method Methods 0.000 claims abstract description 3
- 235000015170 shellfish Nutrition 0.000 claims description 38
- 238000010411 cooking Methods 0.000 claims description 13
- 235000013599 spices Nutrition 0.000 claims description 8
- 241000238413 Octopus Species 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 239000000945 filler Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 229920001328 Polyvinylidene chloride Polymers 0.000 claims description 5
- 108010073771 Soybean Proteins Proteins 0.000 claims description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 5
- 229910052782 aluminium Inorganic materials 0.000 claims description 5
- 239000004411 aluminium Substances 0.000 claims description 5
- 239000005033 polyvinylidene chloride Substances 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 235000019710 soybean protein Nutrition 0.000 claims description 5
- 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
- 241000206575 Chondrus crispus Species 0.000 claims description 2
- 235000013409 condiments Nutrition 0.000 claims description 2
- 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
- 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
- 238000007493 shaping process Methods 0.000 abstract description 3
- 230000001070 adhesive effect Effects 0.000 abstract 2
- 239000000853 adhesive Substances 0.000 abstract 1
- 230000007547 defect Effects 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000013594 poultry meat Nutrition 0.000 description 7
- 238000007789 sealing Methods 0.000 description 5
- 241000238557 Decapoda Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- -1 after cooling drains Substances 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000143060 Americamysis bahia Species 0.000 description 2
- 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
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000004088 simulation 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
- 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
- 238000009835 boiling Methods 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
- 210000000936 intestine Anatomy 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 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
- 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
Abstract
The present invention relates to a pure aquatic animal meat ham sausage or western ham containing aquatic crustacean meat, which is completely made from aquatic animal meat. Cephalopod aquatic animal meat which is chopped for serving as an adhesive is mixed with crustacean meat for serving as main materials, seasoning auxiliary materials are matched with the main materials, and then, the pure aquatic animal meat ham sausage or western ham containing crustacean meat is made by a conventional method, wherein the weight of the cephalopod aquatic animal meat accounts for 8 to 95% of the total weight. By fully utilizing the characteristic of the strong adhesive property of cephalopod aquatic animal meat, the present invention overcomes the defects of processing and shaping difficulty caused by short fiber and much moisture of crustacean animal meat. In addition, fowl and livestock meat in the original ham sausage or western ham is replaced by the cephalopod aquatic animal meat in the making process, so that completely using aquatic animal meat for making the sausage becomes true. The present invention opens up a new avenue for aquatic product processing. The nutrition and the original flavor of various aquatic animals are maintained to the maximal extent. Compared with the existing aquatic animal meat ham sausage or western ham made by using crustacean meat and fowl and livestock meat as raw materials in markets, the present invention has the advantages of more full-bodied fresh flavor, better taste and richer nutrition.
Description
Technical field
The present invention relates to a kind of pure aquatic animal meat ham sausage of making of aquatic animal absolutely that contains aquatic shell-fish meat or Western-style ham and preparation method thereof, technical field belongs to aquatic products and handles.
Background technology
Aquatic animal meat is that nutritive value is very high, and taste is extremely delicious, the food that is loved by the people.Particularly present, absorb water product more, eat livestock and poultry meat less, become a kind of consumption fashion gradually.Can etc. is pickled, smokes, made to traditional processing of aquatic products method, or carry out refrigeration transportation to satisfy anhydrous product area people's needs.In recent years, the technology that the water aquatic animal meat is produced ham sausage or Western-style ham has obtained very big development, this has satisfied people's needs to a certain extent, but all kinds of aquatic animal meat ham sausages or the Western-style ham of market sale now, all be to adopt the routed back of aquatic animal meat chopped or arena is mixed with starch and livestock and poultry meat, and then produce aquatic animal meat ham sausage or Western-style ham with the common process of system ham sausage or Western-style ham, the defective of this method is: aquatic animal meat self fragrance is not obvious, and it is dry and astringent still can't to break away from mouthfeel, poor flexibility, problems such as taste is single, people still can't feel the existence of aquatic animal meat in ham sausage or Western-style ham when chewing.Add 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, having substituted original with siphonopods aquatic animal meat in manufacturing process simultaneously is the ham sausage of raw material or the livestock and poultry meat in the Western-style ham with the shell-fish meat gruel, has found the binding site of processing of aquatic products and traditional meat products processing.Broken away from simultaneously traditionally again, produced not only convenient nice, good-looking, but also the hundred-percent pure aquatic animal meat ham sausage or the Western-style ham that contains aquatic shell-fish meat of nutritious good taste to add the aquatic animal meat ham sausage that livestock and poultry meat makes as binding agent or the method for Western-style ham.The scope of its application is big, and raw material sources are wide, for processing of aquatic products has been opened up a new way.
Another object of the present invention: be to be raw material and low temperature boiling technology by in manufacturing process, adopting the formed aquatic animal, in ham sausage or Western-style ham, keep original nutrition of aquatic animal and local flavor to greatest extent, than existing on the market be that the bright fragrance of the aquatic animal meat ham sausage made of raw material or Western-style ham is stronger with shellfish meat gruel and livestock and poultry meat, mouthfeel is better.Make aquatic animal meat ham sausage or Western-style ham become not only nice, but also the hundred-percent pure aquatic animal meat ham sausage or the Western-style ham that contains aquatic shell-fish meat truly of visible aquatic animal meat.
To achieve these goals, technical scheme of the present invention is as follows:
The technical scheme that contains the pure aquatic animal meat ham sausage of aquatic shell-fish meat or Western-style ham is as follows: utilize the siphonopods aquatic animal meat of chopping to mix as major ingredient with aquatic shell-fish meat as binding agent, make pure aquatic animal meat ham sausage or the Western-style ham that contains aquatic shell-fish meat with conventional method after being equipped with auxiliary and condiment again, wherein siphonopods aquatic animal meat accounts for the 8-95% of gross weight, preferred 25-60%, more preferably 30-50%; The siphonopods aquatic animal is selected from squid (Todarodes pacificus), Golden Crow Quarry (Sepiaesculenta), Japanese squid (Loligo japonica), Man needleless crow Quarry (Sepiella maindroni), long squid (Doryteuthis bleekeri), intend black Quarry (Sepioteuthis lessoniana), long octopus (Octopus variabilis), lack a kind of in octopus (Octopusochellatus) and the true octopus (Octopus vulgaris).
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.
Above-mentioned siphonopods aquatic animal meat and the aquatic shell-fish meat mixing of preparation method that contains the pure aquatic animal meat ham sausage or the Western-style ham of aquatic shell-fish meat for handling well, and add as auxiliary material according to the demand of different taste according to routine techniques, the weight ratio of auxiliary material can be soy sauce 0-8, refined salt 0.5-5, sugar 1-10, soybean protein or starch 0-8, carragheen 1-5, spice 0.01-5, above-mentioned raw materials is mixed, with the can of KAP sausage filler in polyvinylidene chloride film, two ends are sealed with the aluminium wire ligation, sterilization is boiled in hot cooking's groove or pressure sterilizer, after cooling drains, product of the present invention contain the pure aquatic animal meat ham sausage or the Western-style ham of aquatic shell-fish meat.
Above-mentioned aquatic shell-fish meat is aquatic shell-fish meat gruel or aquatic shell-fish piece.
Aquatic shell-fish meat is living, ripe, smoked and/or dried product; The shape of aquatic shell-fish meat is monoblock, strip or sheet; The size of aquatic shell-fish cube meat 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 aquatic animal meat ham sausage or the Western-style ham that raw material is made with aquatic shell-fish meat gruel and livestock and poultry meat, bright fragrance is stronger, mouthfeel better, nutrition is abundanter.It is nice that aquatic animal meat ham sausage or Western-style ham were both become, and truly hundred-percent pure aquatic animal ham sausage or the Western-style ham of visible aquatic animal have again been filled up the blank in market.
Overcome preferably because of aquatic animal meat fiber weak point, 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 ham intestines or Western-style ham are easy to preserve and carry, instant, the characteristics of unique flavor organically combine, for society provides a kind of new instant food.And 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:
Select 60 kilograms in peeled shrimp, 40 kilograms of squids, be processed into the 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, in polyvinylidene chloride film, with aluminium wire ligation sealing, sterilization is boiled in hot cooking's groove or pressure sterilizer with two ends with the can of KAP sausage filler, after cooling drains, product peeled shrimp ham sausage of the present invention.
Embodiment 2:
Select 70 kilograms of crab meats, 30 kilograms of squids, be processed into the 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, in polyvinylidene chloride film, with aluminium wire ligation sealing, sterilization is boiled in hot cooking's groove or pressure sterilizer with two ends with the can of KAP sausage filler, after cooling drains, product crab meat ham sausage of the present invention.
Embodiment 3:
Select 92 kilograms of shrimp meats, 8 kilograms of inkfishes, be processed into the 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, in the simulation casing,, boil in the sterilization of hot cooking's groove with two ends ligation sealing with the vacuum sausage filler can, after cooling drains, product peeled shrimp Western-style ham of the present invention.
Embodiment 4:
Select 50 kilograms of dried shrimps, be processed into the piece 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, in the simulation casing,, boils in the sterilization of hot cooking's groove with two ends ligation sealing with the vacuum sausage filler can, after cooling drains, product dried shrimps Western-style ham of the present invention.
Embodiment 5:
Select 5 kilograms of crab meats, be processed into the piece 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, and in polyvinylidene chloride film, with aluminium wire ligation sealing, sterilization is boiled in hot cooking's groove or pressure sterilizer with two ends with the can of KAP sausage filler, after cooling drains, product crab meat ham sausage of the present invention.
Claims (10)
1. a pure aquatic animal meat ham sausage or Western-style ham that contains aquatic shell-fish meat, it is characterized in that utilizing the siphonopods aquatic animal meat of chopping to mix as major ingredient with aquatic shell-fish meat as binding agent, make pure aquatic animal meat ham sausage or the Western-style ham that contains aquatic shell-fish 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.
2. pure aquatic animal meat ham sausage or the Western-style ham that contains aquatic shell-fish meat as claimed in claim 1, the weight ratio scope that wherein said siphonopods aquatic animal meat accounts for gross weight is 25-60%.
3. pure aquatic animal meat ham sausage or the Western-style ham that contains aquatic shell-fish meat as claimed in claim 2, the weight ratio scope that wherein said siphonopods aquatic animal meat accounts for gross weight is 30-50%.
4. as an any described pure aquatic animal meat ham sausage or Western-style ham that contains aquatic shell-fish 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 an any described pure aquatic animal meat ham sausage or Western-style ham that contains aquatic shell-fish 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 an any described pure aquatic animal meat ham sausage or Western-style ham that contains aquatic shell-fish meat among the claim 1-3, wherein said aquatic shell-fish meat is aquatic shell-fish meat gruel or aquatic shell-fish cube meat.
7. as an any described pure aquatic animal meat ham sausage or Western-style ham that contains aquatic shell-fish meat among the claim 1-3, wherein said aquatic shell-fish meat is living, ripe, smoked and/or dried product.
8. pure aquatic animal meat ham sausage that contains aquatic shell-fish meat or the Western-style ham described in claim 6, the shape of wherein said aquatic shell-fish cube meat is monoblock, strip or sheet.
9. as an any described pure aquatic animal meat ham sausage or Western-style ham that contains aquatic shell-fish 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 1-10, soybean protein or starch 0-8, carragheen 1-5, spice 0.01-5.
10. one kind as containing the preparation method of the pure aquatic animal meat ham sausage or the Western-style ham of aquatic shell-fish 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 aquatic shell-fish meat of handling well is mixed, and according to the demand interpolation auxiliary material of routine techniques according to different taste, raw material is mixed, with the can of KAP sausage filler in polyvinylidene chloride film, two ends are sealed with the aluminium wire ligation, sterilization is boiled in hot cooking's groove or pressure sterilizer, after cooling drains, contain the pure aquatic animal meat ham sausage or the Western-style ham of aquatic shell-fish meat.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021288127A CN1183855C (en) | 2002-08-14 | 2002-08-14 | Pure aquatic animal meat ham sausage or western type ham containing aquatic crustacean meat and its preparation method |
| PCT/CN2002/000647 WO2004016109A1 (en) | 2002-08-14 | 2002-09-13 | A whole aquatic-animal meat ham-sausage or ham containing aquatic crustacean meat and the method for preparing it |
| AU2002330436A AU2002330436A1 (en) | 2002-08-14 | 2002-09-13 | A whole aquatic-animal meat ham-sausage or ham containing aquatic crustacean meat and the method for preparing it |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021288127A CN1183855C (en) | 2002-08-14 | 2002-08-14 | Pure aquatic animal meat ham sausage or western type ham containing aquatic crustacean meat and its preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1475153A CN1475153A (en) | 2004-02-18 |
| CN1183855C true CN1183855C (en) | 2005-01-12 |
Family
ID=31194134
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021288127A Expired - Lifetime CN1183855C (en) | 2002-08-14 | 2002-08-14 | Pure aquatic animal meat ham sausage or western type ham containing aquatic crustacean meat and its preparation method |
Country Status (3)
| Country | Link |
|---|---|
| CN (1) | CN1183855C (en) |
| AU (1) | AU2002330436A1 (en) |
| WO (1) | WO2004016109A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535772A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Seafood sausage and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1276179A (en) * | 2000-02-25 | 2000-12-13 | 杨军 | Further processed shrimp product preparing process |
-
2002
- 2002-08-14 CN CNB021288127A patent/CN1183855C/en not_active Expired - Lifetime
- 2002-09-13 WO PCT/CN2002/000647 patent/WO2004016109A1/en not_active Application Discontinuation
- 2002-09-13 AU AU2002330436A patent/AU2002330436A1/en not_active Abandoned
Also Published As
| Publication number | Publication date |
|---|---|
| WO2004016109A1 (en) | 2004-02-26 |
| CN1475153A (en) | 2004-02-18 |
| AU2002330436A1 (en) | 2004-03-03 |
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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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| CX01 | Expiry of patent term | ||
| CX01 | Expiry of patent term |
Granted publication date: 20050112 |