CN1471856A - Sausage made from formed aquatic crustacean and preparing method thereof - Google Patents
Sausage made from formed aquatic crustacean and preparing method thereof Download PDFInfo
- Publication number
- CN1471856A CN1471856A CNA021258856A CN02125885A CN1471856A CN 1471856 A CN1471856 A CN 1471856A CN A021258856 A CNA021258856 A CN A021258856A CN 02125885 A CN02125885 A CN 02125885A CN 1471856 A CN1471856 A CN 1471856A
- Authority
- CN
- China
- Prior art keywords
- meat
- sausage
- crustacean
- raw material
- formed aquatic
- 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.)
- Granted
Links
- 241000238424 Crustacea Species 0.000 title claims abstract description 42
- 235000013580 sausages Nutrition 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title description 3
- 235000013372 meat Nutrition 0.000 claims abstract description 39
- 239000002994 raw material Substances 0.000 claims description 22
- 235000015277 pork Nutrition 0.000 claims description 8
- 244000144977 poultry Species 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 8
- 241000238557 Decapoda Species 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 6
- 241000206575 Chondrus crispus Species 0.000 claims description 5
- 108010073771 Soybean Proteins Proteins 0.000 claims description 5
- 244000144972 livestock Species 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 235000019710 soybean protein Nutrition 0.000 claims description 5
- 238000005516 engineering process Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 238000007796 conventional method Methods 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- 235000013555 soy sauce Nutrition 0.000 claims description 2
- 210000001835 viscera Anatomy 0.000 claims description 2
- 235000013594 poultry meat Nutrition 0.000 claims 5
- 241001137251 Corvidae Species 0.000 claims 2
- 235000015108 pies Nutrition 0.000 claims 2
- 241000287828 Gallus gallus Species 0.000 claims 1
- 241000283973 Oryctolagus cuniculus Species 0.000 claims 1
- 241001494479 Pecora Species 0.000 claims 1
- 235000015170 shellfish Nutrition 0.000 claims 1
- 241000272496 Galliformes Species 0.000 abstract 1
- 241001465754 Metazoa Species 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000014102 seafood Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000009172 bursting Effects 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000020985 whole grains Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000270711 Malaclemys terrapin Species 0.000 description 1
- 241000238040 Panulirus Species 0.000 description 1
- 241000927735 Penaeus Species 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000010025 steaming Methods 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
-
- 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
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
A seafood sausage is prepared from the shaped aquatic crustaceans through taking edible part from said crustaceans, preserving, preboiling, proportionally mixing it with the meat of domestic animals and fowls and conventional steps. Its advantages are unique taste, rich nutrients, and good enjoyment to eat it.
Description
Technical field
The present invention relates to a kind of is 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 sausage of crustacean meat has also had certain development, as the peeled shrimp sausage of selling on the market.But also all be with crustacean meat chopped or after beat bursting in the existing technology, be added in the rotten and meat gruel of fish, and then with common process making 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 when chewing.
Summary of the invention
An object of the present invention is by adopting the moving meat of unbuttoning or divest one's upper garment of shaping crust is that primary raw material is made sausage, thereby in sausage, keep its original local flavor to greatest extent, than existing on the market be the sausage that raw material is made with the crustacean meat gruel, bright fragrance is stronger, mouthfeel is better, it is nice that the crustacean Pork sausage is become promptly, crustacean Pork 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 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 2-40 millimeter, the piece of thick 2-40 millimeter, 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 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 sausage through conventional method again in the poultry casing, soon it dries or dries, through steaming, boil, form chinese-style sausage after baking respectively, roasting intestines, products such as smoked intestines.
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 sausage that raw material is made, bright fragrance is stronger, mouthfeel is better, it is promptly nice that the crustacean sausage is become, crustacean Pork 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 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 traditional sausage is 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 65 kilograms of whole grain peeled shrimps of pickling after precooking for use, 35 kilograms of minced porks are major ingredient, with 2.9 kilograms of salt, and 2.1 kilograms of sugar, 5.3 kilograms of soybean proteins, 1.2 kilograms of carragheens, 0.17 kilogram of spice, 1.7 kilograms of cooking wine, each 0.6 kilogram of green onion, ginger.Above-mentioned raw materials is mixed, can in the poultry casing, after boiling is ripe, product peeled shrimp sausage of the present invention.
Embodiment 2
Select 60 kilograms of crab meats for use, be processed into the square piece of 2-30 millimeter, minced pork is a major ingredient for 40 kilograms, adds 3.2 kilograms of refined salt, 5 kilograms of sugar, 5.8 kilograms of soybean proteins, 1.2 kilograms of carragheens, 0.12 kilogram of spice.Above-mentioned raw materials is mixed, and can is dried or is dried in the poultry casing, bake the back the roasting intestines of product crab meat of the present invention.
Embodiment 3
Select 65 kilograms of the whole grain Penaeus seu panulirus pickled for use, pork is major ingredient for 35 kilograms, add 1 kilogram of refined salt, 2.8 kilograms of sugar, 5 kilograms in soy sauce, 0.5 kilogram of spice, 1.2 kilograms of cooking wine mix above-mentioned raw materials, and can is in the poultry casing, put the shady and cool ventilation place and dried 5-20 days, the ripe back of boiling product of the present invention: Chinese style dried shrimps sausage.
Claims (8)
1. one kind is the 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.
2. as claimed in claim 1 is the sausage of raw material with formed aquatic shellfish 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 2 is the sausage of raw material with formed aquatic crustacean meat, it is characterized in that described auxiliary material comprises that also weight portion is the green onion ginger of 0.015-0.1 and/or the soy sauce of 0.1-0.2.
As claim 1 or 2 or 3 described be the 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.
5. as claimed in claim 4 is the sausage of raw material with formed aquatic crustacean meat, it is characterized in that described formed aquatic crustacean pork pies draw together its integral body, piece, bar, sheet shape, and its length is the 2-100 millimeter, and wide is the 2-40 millimeter, and thick is the 2-40 millimeter.
6. as claimed in claim 5 is the 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 meat gruel or cube meat such as the pig made from existing technology, ox, sheep, chicken, rabbit.
7. described in claim 6, be the sausage of raw material, it is characterized in that described formed aquatic crustacean comprises: shrimp, crab, testudinate with formed aquatic crustacean meat.
8. one kind is the preparation method of the sausage of raw material with formed aquatic crustacean meat, it is characterized in that: the shaping 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 2-40 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 add flavouring as auxiliary material according to the needs of different taste, the weight portion that adds is: refined salt 0.5-5, sugared 1-5, 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 sausage through conventional method again in the poultry casing.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021258856A CN1181764C (en) | 2002-08-01 | 2002-08-01 | Sausage made from formed aquatic crustacean and preparing method thereof |
| AU2002335286A AU2002335286A1 (en) | 2002-08-01 | 2002-09-03 | Sausage with shape meat of aquatic carapace animal as material and preparation method |
| PCT/CN2002/000612 WO2004012532A1 (en) | 2002-08-01 | 2002-09-03 | Sausage with shape meat of aquatic carapace animal as material and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021258856A CN1181764C (en) | 2002-08-01 | 2002-08-01 | Sausage made from formed aquatic crustacean and preparing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1471856A true CN1471856A (en) | 2004-02-04 |
| CN1181764C CN1181764C (en) | 2004-12-29 |
Family
ID=30121362
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021258856A Expired - Lifetime CN1181764C (en) | 2002-08-01 | 2002-08-01 | Sausage made from formed aquatic crustacean and preparing method thereof |
Country Status (3)
| Country | Link |
|---|---|
| CN (1) | CN1181764C (en) |
| AU (1) | AU2002335286A1 (en) |
| WO (1) | WO2004012532A1 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647579B (en) * | 2009-08-28 | 2011-12-28 | 烟台深水湾海洋食品有限公司 | Marine product meat sausage and making method thereof |
| CN103371379A (en) * | 2012-04-26 | 2013-10-30 | 苏州喜福瑞农业科技有限公司 | Nutritional tender sausage |
| CN103371377A (en) * | 2012-04-26 | 2013-10-30 | 苏州喜福瑞农业科技有限公司 | Method for manufacturing nutritional tender sausage |
| CN106666499A (en) * | 2016-12-14 | 2017-05-17 | 钦州学院 | Seafood sausage prepared from aquatic mollusk meat and preparation method thereof |
| CN112617131A (en) * | 2020-12-14 | 2021-04-09 | 合肥工业大学 | Processing method of crab meat and pork composite low-temperature emulsified sausage |
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
- 2002-08-01 CN CNB021258856A patent/CN1181764C/en not_active Expired - Lifetime
- 2002-09-03 AU AU2002335286A patent/AU2002335286A1/en not_active Abandoned
- 2002-09-03 WO PCT/CN2002/000612 patent/WO2004012532A1/en not_active Application Discontinuation
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647579B (en) * | 2009-08-28 | 2011-12-28 | 烟台深水湾海洋食品有限公司 | Marine product meat sausage and making method thereof |
| CN103371379A (en) * | 2012-04-26 | 2013-10-30 | 苏州喜福瑞农业科技有限公司 | Nutritional tender sausage |
| CN103371377A (en) * | 2012-04-26 | 2013-10-30 | 苏州喜福瑞农业科技有限公司 | Method for manufacturing nutritional tender sausage |
| CN106666499A (en) * | 2016-12-14 | 2017-05-17 | 钦州学院 | Seafood sausage prepared from aquatic mollusk meat and preparation method thereof |
| CN112617131A (en) * | 2020-12-14 | 2021-04-09 | 合肥工业大学 | Processing method of crab meat and pork composite low-temperature emulsified sausage |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2004012532A1 (en) | 2004-02-12 |
| CN1181764C (en) | 2004-12-29 |
| AU2002335286A1 (en) | 2004-02-23 |
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Legal Events
| Date | Code | Title | Description |
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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 | ||
| PP01 | Preservation of patent right |
Effective date of registration: 20071112 Pledge (preservation): Preservation |
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| PD01 | Discharge of preservation of patent |
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: 20041229 |
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| 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 |
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| ASS | Succession or assignment of patent right |
Owner name: QINGDAO BONIA FOOD CO., LTD. Free format text: FORMER OWNER: XU WEI Effective date: 20120828 |
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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: 266100 QINGDAO, SHANDONG PROVINCE TO: 266109 QINGDAO, SHANDONG PROVINCE |
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| 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 |
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| CX01 | Expiry of patent term |
Granted publication date: 20041229 |
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| CX01 | Expiry of patent term |