CN1217604C - Ham sausage made from formed aquatic crustacean and preparing method thereof - Google Patents
Ham sausage made from formed aquatic crustacean and preparing method thereof Download PDFInfo
- Publication number
- CN1217604C CN1217604C CN021258864A CN02125886A CN1217604C CN 1217604 C CN1217604 C CN 1217604C CN 021258864 A CN021258864 A CN 021258864A CN 02125886 A CN02125886 A CN 02125886A CN 1217604 C CN1217604 C CN 1217604C
- Authority
- CN
- China
- Prior art keywords
- meat
- crustacean
- ham sausage
- formed aquatic
- aquatic crustacean
- 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 - Fee Related
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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
- A23L17/40—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
- 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
The present invention relates to a seafood ham sausage made from formed aquatic crustacean meat. The crustacean is firstly processed roughly, non-edible parts are removed, and edible parts are pickled and then precooked. Then, 10 to 90 portions of formed crustacean meat and 1 to 49 portions of livestock or fowl meat blocks or minced meat serve as main materials according to a weight proportion, and the ham sausage is produced according to conventional technology. The original flavor and the nutrition of the crustacean 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 crustacean minced meat in markets, the seafood ham sausage of the present invention has full-bodied fresh flavor and good mouth feel. The crustacean ham sausage has good taste, and the crustacean meat of the crustacean 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 crustacean meat, and technical field belongs to aquatic products and handles.
Background technology
Aquatic crustacean (hereinafter to be referred as crustacean) comprises shrimp crab class and terrapin.Be 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 crustacean meat has also had certain development, as the peeled shrimp ham sausage of selling on the market.But all be with crustacean meat chopped or after beat bursting in the prior art, 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 crustacean 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 crustacean meat in ham sausage when chewing.
Summary of the invention
An object of the present invention is by adopting shaping crustacean meat is that primary raw material is made ham sausage, thereby in ham sausage, keep its original local flavor to greatest extent, than existing on the market be the ham sausage that raw material is made with the crustacean meat gruel, bright fragrance is stronger, mouthfeel is better, it is nice that the crustacean meat ham sausage is become promptly, crustacean meat ham sausage truly that again can visible various crustacean 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 promptly convenient nice, good-looking nutritious again new food.When making ham sausage, utilize various crustacean 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, technical scheme of the present invention is as follows:
Select the formed aquatic crustacean meat of some for use, carry out roughing earlier, remove crust, internal organ, and non-edible part.Edible part is used earlier salt, spice and curing agent were pickled 1-24 hour, the formed aquatic crustacean meat of pickling is precooked, again as required with its integral body or processing growth 2-100 millimeter, wide 2-60 millimeter, thick 2 40 millimeters piece, bar, sheet shape, again by the aquatic crustacean meat 10-90 part that is shaped, 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, sugared 1-10, soybean protein or starch 0-8, carragheen 1-5, spice 0.01-5, cooking wine 1-5 mixes above-mentioned raw materials, can is produced ham sausage according to the existing conventional method again in the poultry casing.
Livestock and poultry meat gruel or cube 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 etc.
Above-mentioned formed aquatic crustacean pork pies are drawn together its dried product, curing food, bright goods.
Above-mentioned livestock and poultry cube meat or meat gruel are meant meat gruel or cube meat such as the pig made from existing technology, ox, sheep, chicken, rabbit.
Above-mentioned formed aquatic crustacean comprises: shrimp, crab, testudinate.
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 crustacean meat to greatest extent, than the existing crustacean 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 promptly nice that the crustacean meat ham sausage is become, crustacean meat ham sausage truly that again can visible crustacean 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 promptly convenient nice, good-looking nutritious again new food.When making ham sausage, utilize various crustacean 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 crustacean 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 having solved part consumer promptly likes to eat crustacean and is not good at a difficult problem of cooking again.
The specific embodiment
The invention will be further described to utilize embodiment below:
Embodiment 1
Select 70 kilograms of shrimp for use, pickle back processing growth 50-60 millimeter, wide 10 millimeters bar, 30 kilograms of minced porks are major ingredient, with 2.2 kilograms of salt, 2.3 kilograms of sugar, 5.6 kilograms of soybean proteins, 1.3 kilograms of carragheens, 0.16 kilogram of spice, 1 kilogram of cooking wine, each 0.7 kilogram of green onion, ginger.Above-mentioned raw materials is fully mixed with mixer, with the vacuum filling machine can in the simulation casing, with two ends with U type card or Great Wall Card ligation sealing, boiling shortening in Fumigator or hot water storgae, after cooling drains, product shrimp ham sausage of the present invention.
Embodiment 2
Select 66 kilograms of shaping crab meats for use, minced pork is a major ingredient for 34 kilograms, adds 1.8 kilograms of refined salt, 2.2 kilograms of sugar, 6 kilograms of soybean proteins, 1 kilogram of carragheen, 0.12 kilogram of spice, 1.2 kilograms 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 crab meat ham sausage of the present invention.
Embodiment 3
Select 60 kilograms in the big peeled shrimp of the whole grain of pickling for use, minced pork is a major ingredient for 40 kilograms, adds 3.5 kilograms of refined salt, 1 kilogram of sugar, 5 kilograms of soybean proteins, 2.5 kilograms of carragheens, 0.5 kilogram of spice, 1.2 kilograms of cooking wine fully mix above-mentioned raw materials with mixer, use the vacuum filling machine can in the simulation casing, two ends are sealed with U type card or Great Wall Card ligation, boiling shortening in Fumigator or hot water storgae, after cooling drains, product peeled shrimp ham sausage of the present invention.
Claims (6)
1. one kind is the ham sausage of raw material with formed aquatic crustacean meat, it is characterized in that selecting for use formed aquatic crustacean meat, livestock and poultry meat is as major ingredient and select for use flavouring to make as auxiliary material, wherein said formed aquatic crustacean meat 10-90 weight portion, livestock and poultry meat 1-49 weight portion, wherein, above-mentioned formed aquatic crustacean pork pies are drawn together its integral body, piece, bar, sheet shape, its length is the 2-100 millimeter, wide is the 2-60 millimeter, thick is the 2-40 millimeter, wherein the preparation method of formed aquatic crustacean meat is as follows: edible part is used earlier salt, spice and curing agent were pickled 1-24 hour, the shaping crustacean meat of pickling is precooked, whole or be processed into required form with it as required again.
2. as claimed in claim 1 is the ham sausage of raw material with formed aquatic crustacean 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 or 2 is the ham sausage of raw material with formed aquatic crustacean meat, it is characterized in that described formed aquatic crustacean pork pies draw together its dried product, curing food, bright goods.
4. as claimed in claim 3 is the ham sausage of raw material with formed aquatic crustacean meat, it is characterized in that described livestock and poultry cube meat or meat gruel are meant pig, ox, sheep, chicken, rabbit meat gruel or the cube meat made from existing technology.
5. as claimed in claim 4 is the ham sausage of raw material with formed aquatic crustacean meat, it is characterized in that described formed aquatic crustacean comprises: shrimp, crab, testudinate.
6. one kind is the preparation method of the ham sausage of raw material with formed aquatic crustacean meat, it is characterized in that: the formed aquatic crustacean of selecting some for use, carry out roughing earlier, remove crust, internal organ, and non-edible part, edible part is used earlier salt, spice and curing agent were pickled 1-24 hour, the shaping crustacean meat of pickling is precooked, again as required with its integral body or processing growth 2-100 millimeter, wide 2-60 millimeter, the piece of thick 2-40 millimeter, bar, sheet shape, again by shaping crustacean 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, and can is produced ham sausage through conventional method again in the poultry casing.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN021258864A CN1217604C (en) | 2002-08-01 | 2002-08-01 | Ham sausage made from formed aquatic crustacean and preparing method thereof |
| PCT/CN2002/000613 WO2004012529A1 (en) | 2002-08-01 | 2002-09-03 | A sausage using aquatic crustacean meat having certain shape as raw material, and the method for preparing it |
| AU2002335287A AU2002335287A1 (en) | 2002-08-01 | 2002-09-03 | A sausage using aquatic crustacean meat having certain shape as raw material, and the method for preparing it |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN021258864A CN1217604C (en) | 2002-08-01 | 2002-08-01 | Ham sausage made from formed aquatic crustacean and preparing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1471861A CN1471861A (en) | 2004-02-04 |
| CN1217604C true CN1217604C (en) | 2005-09-07 |
Family
ID=30121363
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN021258864A Expired - Fee Related CN1217604C (en) | 2002-08-01 | 2002-08-01 | Ham sausage made from formed aquatic crustacean and preparing method thereof |
Country Status (3)
| Country | Link |
|---|---|
| CN (1) | CN1217604C (en) |
| AU (1) | AU2002335287A1 (en) |
| WO (1) | WO2004012529A1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146585B (en) * | 2015-09-28 | 2017-03-22 | 杭州萧山天福生物科技有限公司 | Method for baking and roasting turtle and tortoise meat and bone sausages through honey |
| CN107373474A (en) * | 2017-08-03 | 2017-11-24 | 宿松县玖索科技信息有限公司 | A kind of crab mud 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
- 2002-08-01 CN CN021258864A patent/CN1217604C/en not_active Expired - Fee Related
- 2002-09-03 WO PCT/CN2002/000613 patent/WO2004012529A1/en not_active Application Discontinuation
- 2002-09-03 AU AU2002335287A patent/AU2002335287A1/en not_active Abandoned
Also Published As
| Publication number | Publication date |
|---|---|
| AU2002335287A1 (en) | 2004-02-23 |
| CN1471861A (en) | 2004-02-04 |
| WO2004012529A1 (en) | 2004-02-12 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
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Effective date of registration: 20071112 Pledge (preservation): Preservation |
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Date of cancellation: 20090514 Pledge (preservation): Preservation registration |
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| PP01 | Preservation of patent right |
Effective date of registration: 20090520 Pledge (preservation): Preservation |
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| ASS | Succession or assignment of patent right |
Owner name: XU WEI Free format text: FORMER OWNER: WANG SHAN Effective date: 20101129 |
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| 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 |
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| PD01 | Discharge of preservation of patent |
Date of cancellation: 20101120 Granted publication date: 20050907 |
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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 |
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| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20050907 Termination date: 20130801 |