CN1217603C - 用成形水生软体动物肉为原料的香肠及制备方法 - Google Patents
用成形水生软体动物肉为原料的香肠及制备方法 Download PDFInfo
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title description 3
- 241000237852 Mollusca Species 0.000 claims abstract description 50
- 235000013372 meat Nutrition 0.000 claims abstract description 47
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 244000144972 livestock Species 0.000 claims abstract description 7
- 238000005516 engineering process Methods 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 5
- 235000013594 poultry meat Nutrition 0.000 claims abstract 6
- 235000015277 pork Nutrition 0.000 claims description 9
- 244000144977 poultry Species 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 235000013599 spices Nutrition 0.000 claims description 9
- 238000007493 shaping process Methods 0.000 claims description 8
- 241000251468 Actinopterygii Species 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 7
- 241000206575 Chondrus crispus Species 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 6
- 108010073771 Soybean Proteins Proteins 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- 235000019710 soybean protein Nutrition 0.000 claims description 5
- 241000238366 Cephalopoda Species 0.000 claims description 4
- 238000005554 pickling Methods 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 239000002562 thickening agent Substances 0.000 claims description 3
- 241001137251 Corvidae Species 0.000 claims description 2
- 241000287828 Gallus gallus Species 0.000 claims description 2
- 241000238413 Octopus Species 0.000 claims description 2
- 241001494479 Pecora Species 0.000 claims description 2
- 241000238371 Sepiidae Species 0.000 claims description 2
- 238000007796 conventional method Methods 0.000 claims description 2
- 235000015108 pies Nutrition 0.000 claims description 2
- 240000002930 Alternanthera sessilis Species 0.000 claims 1
- 235000015579 Alternanthera sessilis Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000014102 seafood Nutrition 0.000 abstract 4
- 235000019690 meat sausages Nutrition 0.000 abstract 2
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000283973 Oryctolagus cuniculus Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000009172 bursting Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 238000009423 ventilation 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
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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
本发明涉及一种用成形水生软体动物肉制作的海鲜香肠，对软体动物先进行粗加工，去除不可食部分，将可食部分进行腌制，再选用成形软体动物肉10-90，畜禽肉1-49的重量份的比例作为主料，按照常规工艺生产香肠。本发明产品在海鲜香肠中最大限度的保持了软体动物肉原有的风味和营养，比市场上现有的以软体动物肉糜为原料制成的海鲜香肠，鲜香味更浓郁，口感更好。使软体动物肉香肠成为既好吃，又能看得见软体动物肉的真正意义上的软体动物肉香肠。
Description
技术领域
本发明涉及一种用成形水生软体动物肉为原料的系列香肠及其制备方法，技术领域属水产品处理。
背景技术
水生软体动物，包括头足类水生动物。是水产品中种类较多，数量较大的一个种群。因其味道极鲜美，营养价值高，富含各种对人体有益的微量元素，而深受消费者的喜爱。近年来，用软体动物肉制作香肠的技术也有了一定的发展，但现有技术都是将软体动物肉斩碎或擂溃后，添加在鱼糜和肉糜中，然后再以常规工艺制作香肠。这种方法，仍然无法摆脱软体动物自身香味不明显，可利用品种少，口感干涩，口味单一的问题。人们在咀嚼时无法感觉到软体动物肉在香肠中的存在。
发明内容
本发明的一个目的是通过采用成形软体动物肉为主要原料制作香肠，从而在香肠中最大限度的保持其原有风味，比市场上现有的以软体动物肉糜为原料制作的香肠，鲜香味更浓郁，口感更好，使软体动物肉香肠成为既好吃，又能看得见各种软体动物肉的真正意义上的软体动物肉香肠。
本发明的另一个目的在于找到水产品加工和传统肉制品加工的结合点，使两者有机地结合起来，成为既方便好吃、好看又营养丰富的新食品。在制作香肠时，利用各种不同的软体动物为原料，适用范围大，原料来源广，同时为水产品深加工开辟了一条新途径。
为了实现上述目的，本发明的技术方案如下：
选用一定数量的成形水生软体动物肉，先用盐、香辛料和增稠剂进行腌制1-24小时，将腌制好的成形软体动物肉根据需要加工成长2-100毫米，宽2-40毫米，厚2-40毫米的块、条、片状，再按成形软体动物肉10-90份，畜禽肉块或肉糜1-49份的重量份的比例作为主料，并根据不同口味的需要添加作为辅料的调味品，添加的重量份为：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，料酒1-5，将上述原料混合均匀，灌装于畜肠衣，再经过常规方法生产香肠，即将其晾干或烘干，经低温蒸、煮、熏、烤熟后分别形成中式香肠、烤肠、熏肠等产品。
上述的成形水生软体动物肉包括其干制品、腌制品、鲜制品；
上述的畜禽肉块或肉糜是指以现有工艺制成的猪、牛、羊、鸡、兔等肉糜或肉块；
上述成形水生软体动物包括：鱿鱼、墨鱼、章鱼、乌贼鱼、笔管鱼。
本发明产品的有益效果如下：
最大限度地保持了水生软体动物肉原有的风味，比市场现有的以斩碎或擂溃的软体动物肉为原料制成的香肠，鲜香味更浓郁，口感更好，使软体动物肉香肠成为了既好吃，又能看得见软体动物肉的真正意义上的软体动物肉香肠，填补了市场的空白。本发明解决了水产品加工和传统肉制品加工结合点的问题，而且最大限度地使两者有机地结合起来，成为既方便好吃、好看又营养丰富的新食品。在制作香肠时，利用各种不同的软体动物为原料，适用范围大，原料来源广，同时为水产品深加工开辟了一条新途径。
将软体动物肉味道鲜美，营养价值高和传统香肠易于保存、携带、食用方便、风味独特的优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软体动物又不善烹调的难题。
具体实施方式
下面利用实施例对本发明作进一步说明：
实施例1
选用70千克鱿鱼肉，腌制后加工成5-30毫米见方的块，30千克猪肉糜为主料，加盐2.8千克，糖2千克，大豆蛋白5千克，卡拉胶1千克，香辛料0.2千克，料酒1千克，葱、姜各1千克。将上述原料混合均匀，灌装于畜肠衣，低温蒸、煮熟后，即成本发明产品鱿鱼香肠。
实施例2
选用墨鱼肉70千克，加工成10-30毫米见方的块，猪肉糜30千克为主料，加精盐3千克，糖2.2千克，大豆蛋白8千克，卡拉胶1.2千克，香辛料0.22千克，料酒1千克。将上述原料混合均匀，灌装于畜肠衣，晾干或烤干，烤熟后即成本发明产品墨鱼烤肠。
实施例3
选用笔管鱼肉65千克，猪肉糜35千克为主料，加精盐2.6千克，糖2.2千克，卡拉胶1.5千克，香辛料0.6千克，酱油5千克，料酒1千克，将上述原料混合均匀，灌装于畜肠衣，置阴凉通风处晾干5-20天，低温蒸煮熟后即成本发明产品：中式笔管鱼香肠。
Claims (6)
1.一种用成形水生软体动物肉为原料的香肠，其特征在于选用成形水生软体动物肉、畜禽肉作为主料和选用调味品作为辅料制成，其中所述成形水生软体动物肉10-90重量份，畜禽肉1-49重量份，其中所述的成形水生软体动物肉的制备方法如下：选用一定数量的成形软体动物肉，先用盐、香辛料和增稠剂进行腌制1-24小时，将腌制好的成形软体动物肉根据需要加工成长2-100毫米、宽2-40毫米、厚2-40毫米的块、条、片状。
2.如权利要求1所述的用成形水生软体动物肉为原料的香肠，其特征在于所述辅料重量份为：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、料酒1-5。
3.如权利要求1或2所述的用成形水生软体动物肉为原料的香肠，其特征在于所述的成形水生软体动物肉包括其干制品、腌制品、鲜制品。
4.如权利要求3所述的的用成形水生软体动物肉为原料的香肠，其特征在于所述的畜禽肉块或肉糜是指以现有工艺制成的猪、牛、羊、鸡、兔肉糜或肉块。
5.如权利要求4所述的用成形水生软体动物肉为原料的香肠，其特征在于所述成形水生软体动物包括：鱿鱼、墨鱼、章鱼、乌贼鱼、笔管鱼。
6.一种用成形水生软体动物肉为原料的香肠的制作方法，其特征在于：选用一定数量的成形软体动物肉，先用盐、香辛料和增稠剂进行腌制1-24小时，将腌制好的成形软体动物肉根据需要加工成长2-100毫米、宽2-40毫米、厚2-40毫米的块、条、片状，再按成形软体动物肉10-90份，畜禽肉块或肉糜1-49份的重量份的比例作为主料，并根据不同口味的需要添加作为辅料的调味品，添加的重量份为：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，料酒1-5，将上述原料混合均匀，灌装于畜肠衣，再经过常规方法生产香肠。
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN021258872A CN1217603C (zh) | 2002-08-01 | 2002-08-01 | 用成形水生软体动物肉为原料的香肠及制备方法 |
| PCT/CN2002/000608 WO2004012530A1 (fr) | 2002-08-01 | 2002-09-03 | Saucisse composee essentiellement de chair de mollusque et son procede de preparation |
| AU2002335283A AU2002335283A1 (en) | 2002-08-01 | 2002-09-03 | A sausage using aquatic molluscan meat having a certain shape as raw material, and the method for preparing it |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN021258872A CN1217603C (zh) | 2002-08-01 | 2002-08-01 | 用成形水生软体动物肉为原料的香肠及制备方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1471857A CN1471857A (zh) | 2004-02-04 |
| CN1217603C true CN1217603C (zh) | 2005-09-07 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN021258872A Expired - Lifetime CN1217603C (zh) | 2002-08-01 | 2002-08-01 | 用成形水生软体动物肉为原料的香肠及制备方法 |
Country Status (3)
| Country | Link |
|---|---|
| CN (1) | CN1217603C (zh) |
| AU (1) | AU2002335283A1 (zh) |
| WO (1) | WO2004012530A1 (zh) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647579B (zh) * | 2009-08-28 | 2011-12-28 | 烟台深水湾海洋食品有限公司 | 一种海产品肉肠及其制作方法 |
| CN101797046A (zh) * | 2010-04-02 | 2010-08-11 | 中国海洋大学 | 一种具有蛤蜊风味的火腿肠及其制作方法 |
| CN101803765B (zh) * | 2010-04-08 | 2012-11-14 | 浙江工商大学 | 一种调味鱿鱼丁复合鱼肉肠及其制备方法 |
| CN102771824B (zh) * | 2012-07-13 | 2013-08-07 | 安徽富煌三珍食品集团有限公司 | 乌发养颜墨鱼肠及其加工方法 |
| CN103535772A (zh) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | 一种海鲜香肠及其制备方法 |
| CN106036557A (zh) * | 2016-05-27 | 2016-10-26 | 岭南师范学院 | 一种马尾藻墨鱼香肠及其制备方法 |
| CN106722419A (zh) * | 2016-11-30 | 2017-05-31 | 岭南师范学院 | 一种铁皮石斛墨鱼肉肠及其制备方法 |
| CN106666499A (zh) * | 2016-12-14 | 2017-05-17 | 钦州学院 | 一种水生软体动物肉制作的海鲜香肠及其制备方法 |
| CN106616420A (zh) * | 2016-12-19 | 2017-05-10 | 岭南师范学院 | 一种辣木叶海鲜血肠及其制备方法 |
| CN106578994A (zh) * | 2016-12-19 | 2017-04-26 | 岭南师范学院 | 一种铁皮石斛海鲜血肠及其制备方法 |
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| JPS58162266A (ja) * | 1982-03-20 | 1983-09-26 | Hayashikane Sangyo Kk | たこ焼風のソ−セ−ジの製造方法 |
-
2002
- 2002-08-01 CN CN021258872A patent/CN1217603C/zh not_active Expired - Lifetime
- 2002-09-03 AU AU2002335283A patent/AU2002335283A1/en not_active Abandoned
- 2002-09-03 WO PCT/CN2002/000608 patent/WO2004012530A1/zh not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| WO2004012530A1 (fr) | 2004-02-12 |
| CN1471857A (zh) | 2004-02-04 |
| AU2002335283A1 (en) | 2004-02-23 |
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