CN1214736C - Ham sausage made from formed aquatic mollush and preparing method thereof - Google Patents
Ham sausage made from formed aquatic mollush and preparing method thereof Download PDFInfo
- Publication number
- CN1214736C CN1214736C CNB021258880A CN02125888A CN1214736C CN 1214736 C CN1214736 C CN 1214736C CN B021258880 A CNB021258880 A CN B021258880A CN 02125888 A CN02125888 A CN 02125888A CN 1214736 C CN1214736 C CN 1214736C
- Authority
- CN
- China
- Prior art keywords
- meat
- mollusk
- ham sausage
- formed aquatic
- millimeter
- 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
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
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat 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 seafood ham sausage made from formed aquatic mollusk meat. The mollusk is firstly processed roughly, non-edible parts are removed, and edible parts are pickled. Then, 10 to 90 portions of formed mollusk meat and 1 to 49 portions of fowl meat serve as main materials according to the weight percentage, and the ham sausage is produced according to conventional technology. The original flavor and the nutrition of the mollusk meat are maintained to the utmost extent in the ham sausage product of the present invention, and compared with the existing seafood ham sausage made from mollusk minced meat in markets, the present invention has full-bodied fresh flavor and good mouth feel. The mollusk ham sausage has good taste, and the mollusk meat of the mollusk ham sausage can be seen.
Description
Technical field
The present invention relates to a kind of is ham sausage of raw material and preparation method thereof with formed aquatic mollusk meat, and technical field belongs to aquatic products and handles.
Background technology
Aquatic mollusk (hereinafter to be referred as mollusk) comprises the siphonopods aquatic animal, is that kind is more in the aquatic products, the population that quantity is bigger.Extremely delicious because of its taste, be of high nutritive value, be rich in various trace elements, and be well received by consumers the human body beneficial.In recent years, the technology of making ham sausage of mollusk meat has also had certain development, but also all be with mollusk meat chopped in the existing technology or beat burst after, be added in the rotten and meat gruel of fish, and then with common process making ham sausage.This method, it is not obvious still can't to break away from mollusk self fragrance, can utilize kind few, and mouthfeel is dry and astringent, the problem that taste is single.People can't feel the existence of mollusk meat in ham sausage when chewing.
Summary of the invention
An object of the present invention is by adopting shaping mollusk meat is that primary raw material is made ham sausage, thereby in ham sausage, kept its original local flavor to greatest extent, than existing on the market be the ham sausage that raw material is made with the mollusk meat gruel, bright fragrance is stronger, mouthfeel is better, it is nice that the mollusk meat ham sausage was both become, mollusk meat ham sausage truly that again can visible various mollusk meat.
Another object of the present invention is to find the binding site of processing of aquatic products and the processing of traditional meat products, and both are organically combined, and becomes not only convenient nice, good-looking but also nutritious new food.When making ham sausage, utilize various mollusk to be raw material, the scope of application is big, and raw material sources are wide, opened up a new way for the aquatic products deep processing simultaneously.
To achieve these goals, product of the present invention is as follows:
The present invention is the ham sausage of raw material with formed aquatic mollusk meat, select formed aquatic mollusk meat for use, livestock and poultry meat is as major ingredient and select for use flavouring to make as auxiliary material, wherein said formed aquatic mollusk meat 10-90 weight portion, livestock and poultry meat 1-49 weight portion, wherein, described formed aquatic mollusk pork pies are drawn together its integral body, piece, bar, sheet, and its length is the 2-100 millimeter, wide is the 2-60 millimeter, and thick is the 2-40 millimeter.
The technical scheme that realizes product of the present invention is as follows:
Select the formed aquatic mollusk meat of some for use, pickled 1-24 hour with salt, spice and thickener earlier, the shaping mollusk meat of pickling is processed growth 2-100 millimeter as required, wide 2-60 millimeter, the piece of thick 2-40 millimeter, bar, sheet shape.Again by shaping mollusk meat 10-90 part, the ratio of the weight portion of livestock and poultry cube meat or meat gruel 1-49 part is as major ingredient, and adds flavouring as auxiliary material according to the needs of different taste, and the weight portion of interpolation is: refined salt 0.5-5, sugar 1-10, soybean protein or starch 0-8, carragheen 1-5, spice 0.01-5, cooking wine 1-5, above-mentioned raw materials is mixed with de-airing mixer, and can is produced ham sausage through conventional method again in poultry casing or simulation casing.
Livestock and poultry meat described in the such scheme is meant cube meat or the meat gruel of the pig made from existing technology, ox, sheep, chicken, rabbit.
Above-mentioned formed aquatic mollusk pork pies are drawn together its dried product, curing food, bright goods.
Above-mentioned formed aquatic mollusk pork pies are drawn together its integral body, piece, bar, sheet.
Above-mentioned formed aquatic mollusk comprises: squid, inkfish, octopus, cuttlefish fish, shaft of a writing brush fish.
Different process such as existing ham sausage manufacture craft assignment material, seasoning, shortening, can, sterilization.But batching is meant according to taste, nutrition, technology, outward appearance etc. and requires to add any thin rotten shape food in major ingredient, comprises flavoring, additive, nutrient etc.
Face shaping of the present invention can be various, as bulk, strip, bar-shaped, sheet, existing various ham sausage shapes and other geometry.
The beneficial effect of product of the present invention is as follows:
Kept the original local flavor of aquatic mollusk meat to greatest extent, than the existing mollusk meat of bursting with chopped or arena in market is the ham sausage that raw material is made, bright fragrance is stronger, mouthfeel is better, it is both nice that the mollusk ham sausage is become, mollusk meat ham sausage truly that again can visible mollusk meat has been filled up the blank in market.The invention solves the problem of processing of aquatic products and traditional meat products processing binding site, and both are organically combined, become not only convenient nice, good-looking but also nutritious new food.When making ham sausage, utilize various mollusk to be raw material, the scope of application is big, and raw material sources are wide, opened up a new way for the aquatic products deep processing simultaneously.
With mollusk meat flavour road deliciousness, be of high nutritive value and the traditional ham intestines are easy to preserve, advantage easy for carrying and eating, unique flavor organically combines, for society provides a kind of new instant food, and the different flavor because of adopting different formulations to have, can satisfy consumer's different demands again.Simultaneously also solve part consumer and not only liked the difficult problem of eating mollusk but also being not good at cooking.
The specific embodiment
The invention will be further described to utilize embodiment below:
Embodiment 1
Select 70 kilograms of squids for use, be processed into the square piece of 5-100 millimeter after pickling, 30 kilograms of minced porks are major ingredient, with 2.8 kilograms of salt, and 2 kilograms of sugar, 5 kilograms of soybean proteins, 1 kilogram of carragheen, 0.2 kilogram of spice, 1 kilogram of cooking wine, each 1 kilogram of green onion, ginger.Above-mentioned raw materials is fully mixed with mixer, in the simulation casing, two ends are sealed boiling shortening in Fumigator or hot cooking's groove with U type card or Great Wall Card ligation with the vacuum filling machine can, after cooling drains, product squid ham sausage of the present invention.
Embodiment 2
Select 70 kilograms of inkfishes for use, be processed into the square piece of 10-30 millimeter, minced pork is a major ingredient for 30 kilograms, adds 3 kilograms of refined salt, 2.2 kilograms of sugar, 8 kilograms of soybean proteins, 1.5 kilograms of carragheens, 0.22 kilogram of spice, 1 kilogram of cooking wine.Above-mentioned raw materials is fully mixed with mixer, and in polyvinylidene chloride film, with aluminium wire ligation sealing, sterilization is boiled in pressure sterilizer with two ends with the can of KAP bottle placer, after cooling drains, product inkfish meat ham sausage of the present invention.
Embodiment 3
Select 65 kilograms of cuttlefish fishes for use, processing growth 100mm, the strip of wide 20mm, minced pork is a major ingredient for 35 kilograms, adds 1.5 kilograms of refined salt, 2.8 kilograms of sugar, 1.5 kilograms of carragheens, 0.5 kilogram of spice, 1.2 kilograms of cooking wine, above-mentioned raw materials is fully mixed with mixer,, in polyvinylidene chloride film two ends are sealed with the aluminium wire ligation with the can of KAP bottle placer, sterilization is boiled in pressure sterilizer, after cooling drains, product cuttlefish meat ham sausage of the present invention.
Claims (6)
1. one kind is the ham sausage of raw material with formed aquatic mollusk meat, it is characterized in that selecting for use formed aquatic mollusk meat, livestock and poultry meat is as major ingredient and select for use flavouring to make through conventional method production as auxiliary material, wherein said formed aquatic mollusk meat 10-90 weight portion, livestock and poultry meat 1-49 weight portion, wherein, described formed aquatic mollusk pork pies are drawn together its integral body, piece, bar, sheet, and its length is the 2-100 millimeter, wide is the 2-60 millimeter, and thick is the 2-40 millimeter.
2. as claimed in claim 1 is the ham sausage of raw material with formed aquatic mollusk meat, it is characterized in that described auxiliary material weight portion is: refined salt 0.5-5, sugared 1-10, soybean protein or starch 0-8, carragheen 1-5, spice 0.01-5, cooking wine 1-5.
3. as claimed in claim 1 is the ham sausage of raw material with formed aquatic mollusk meat, it is characterized in that described formed aquatic mollusk pork pies draw together its dried product, curing food, bright goods.
4. as claimed in claim 1 is the ham sausage of raw material with formed aquatic mollusk meat, it is characterized in that described livestock and poultry meat is meant pig, ox, sheep, chicken, rabbit meat gruel or the cube meat made from existing technology.
5. described in claim 1, be the ham sausage of raw material, it is characterized in that described formed aquatic mollusk comprises: squid, inkfish, octopus, cuttlefish fish, shaft of a writing brush fish with formed aquatic mollusk meat.
6. one kind is the preparation method of the ham sausage of raw material with formed aquatic mollusk meat, it is characterized in that selecting for use the shaping mollusk of some, use earlier salt, spice and thickener were pickled 1-24 hour, the shaping mollusk meat of pickling is processed growth 2-100 millimeter as required, wide 2-60 millimeter, the piece of thick 2-40 millimeter, bar, sheet shape, again by shaping mollusk meat 10-90 part, the ratio of the weight portion of livestock and poultry cube meat or meat gruel 1-49 part is as major ingredient, and add flavouring as auxiliary material according to the needs of different taste, the weight portion that adds is: refined salt 0.5-5, sugar 1-10, soybean protein or starch 0-8, carragheen 1-5, spice 0.01-5, cooking wine 1-5, above-mentioned raw materials is mixed with de-airing mixer, and can is produced ham sausage through conventional method again in the poultry casing.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021258880A CN1214736C (en) | 2002-08-01 | 2002-08-01 | Ham sausage made from formed aquatic mollush and preparing method thereof |
| PCT/CN2002/000609 WO2004012531A1 (en) | 2002-08-01 | 2002-09-03 | Ham with shape meat of aquatic mollusc as material and preparation method |
| AU2002335284A AU2002335284A1 (en) | 2002-08-01 | 2002-09-03 | Ham with shape meat of aquatic mollusc as material and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021258880A CN1214736C (en) | 2002-08-01 | 2002-08-01 | Ham sausage made from formed aquatic mollush and preparing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1471858A CN1471858A (en) | 2004-02-04 |
| CN1214736C true CN1214736C (en) | 2005-08-17 |
Family
ID=30121365
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021258880A Expired - Lifetime CN1214736C (en) | 2002-08-01 | 2002-08-01 | Ham sausage made from formed aquatic mollush and preparing method thereof |
Country Status (3)
| Country | Link |
|---|---|
| CN (1) | CN1214736C (en) |
| AU (1) | AU2002335284A1 (en) |
| WO (1) | WO2004012531A1 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756294B (en) * | 2008-12-12 | 2012-08-22 | 青岛波尼亚食品有限公司 | Sea cucumber extract Western ham and production method thereof |
| CN101999681A (en) * | 2010-10-26 | 2011-04-06 | 华南理工大学 | High-quality and low-cost meat product and industrial production method thereof |
| CN102771824B (en) * | 2012-07-13 | 2013-08-07 | 安徽富煌三珍食品集团有限公司 | Hair-darkening and beautifying cuttlefish sausage and method for making same |
| CN106036557A (en) * | 2016-05-27 | 2016-10-26 | 岭南师范学院 | Gulfweed-cuttlefish sausages and making method thereof |
| CN106579052A (en) * | 2016-11-01 | 2017-04-26 | 宋天富 | Loach ham sausage |
| CN106551281A (en) * | 2016-11-30 | 2017-04-05 | 岭南师范学院 | A kind of false beach wormwood cuttlefish sausage and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60207562A (en) * | 1984-04-02 | 1985-10-19 | Ninben:Kk | Sliced meat food and its production |
| 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
- 2002-08-01 CN CNB021258880A patent/CN1214736C/en not_active Expired - Lifetime
- 2002-09-03 WO PCT/CN2002/000609 patent/WO2004012531A1/en not_active Application Discontinuation
- 2002-09-03 AU AU2002335284A patent/AU2002335284A1/en not_active Abandoned
Also Published As
| Publication number | Publication date |
|---|---|
| WO2004012531A1 (en) | 2004-02-12 |
| AU2002335284A1 (en) | 2004-02-23 |
| CN1471858A (en) | 2004-02-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1185964C (en) | Pure aquatic animal meat ham sausage or western type ham containing fish meat and preparation method | |
| CN1180715C (en) | Fish sausage with fish cubes and its making process | |
| CN1217603C (en) | Sausage made from formed aquatic mollush and preparing method thereof | |
| CN1175764C (en) | Pure aquatic animal meat sausage containing fish meat and its making method | |
| CN1214736C (en) | Ham sausage made from formed aquatic mollush and preparing method thereof | |
| CN101664206B (en) | Fish salad rice sausage and preparation method thereof | |
| CN1471862A (en) | Sausage made from formed shell fish and preparing method thereof | |
| CN1224348C (en) | Fish-ham sausage with fish cubes and its making process | |
| CN1181764C (en) | Sausage made from formed aquatic crustacean and preparing method thereof | |
| CN1217604C (en) | Ham sausage made from formed aquatic crustacean and preparing method thereof | |
| CN1214737C (en) | Ham sausage made from formed aquatic shellfish and preparing method thereof | |
| CN101664205A (en) | Guangdong sausage with fish blocks and preparation method thereof | |
| CN1185963C (en) | Pure aquatic animal meat ham sausage or western type ham containing shellfish meat and its preparation method | |
| CN1183855C (en) | Pure aquatic animal meat ham sausage or western type ham containing aquatic crustacean meat and its preparation method | |
| CN1173641C (en) | Preparation method of pure aquatic animal meat sausage | |
| CN1185962C (en) | Pure aquatic animal meat sausage containing aquatic crustacean meat and its preparation method | |
| CN1180716C (en) | Pure aquatic animal meat sausage containing shellfish meat and its preparation method | |
| CN1180717C (en) | Preparation method of pure aquatic animal meat ham sausage or western type ham | |
| JPH05199852A (en) | Cuttlefish packed in intestine and its production | |
| JPH0347512Y2 (en) | ||
| JPH0751027A (en) | Ham sausage ands wienna sausage containing special nutritional food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PP01 | Preservation of patent right |
Effective date of registration: 20071112 Pledge (preservation): Preservation |
|
| PD01 | Discharge of preservation of patent |
Date of cancellation: 20090514 Pledge (preservation): Preservation registration |
|
| PP01 | Preservation of patent right |
Effective date of registration: 20090520 Pledge (preservation): Preservation |
|
| ASS | Succession or assignment of patent right |
Owner name: XU WEI Free format text: FORMER OWNER: WANG SHAN Effective date: 20101129 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
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 |
|
| PD01 | Discharge of preservation of patent |
Date of cancellation: 20101120 Granted publication date: 20050817 |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20101129 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 |
|
| ASS | Succession or assignment of patent right |
Owner name: QINGDAO BONIA FOOD CO., LTD. Free format text: FORMER OWNER: XU WEI Effective date: 20120828 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 266100 QINGDAO, SHANDONG PROVINCE TO: 266109 QINGDAO, SHANDONG PROVINCE |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20120828 Address after: 266109 No. 115, sunny road, Qingdao, Shandong 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 |
|
| CX01 | Expiry of patent term |
Granted publication date: 20050817 |
|
| CX01 | Expiry of patent term |