CN1471862A - Sausage made from formed shell fish and preparing method thereof - Google Patents
Sausage made from formed shell fish and preparing method thereof Download PDFInfo
- Publication number
- CN1471862A CN1471862A CNA021258899A CN02125889A CN1471862A CN 1471862 A CN1471862 A CN 1471862A CN A021258899 A CNA021258899 A CN A021258899A CN 02125889 A CN02125889 A CN 02125889A CN 1471862 A CN1471862 A CN 1471862A
- Authority
- CN
- China
- Prior art keywords
- meat
- shell
- sausage
- fish
- fish meat
- 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.)
- Pending
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Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
- A22C29/04—Processing bivalves, e.g. oysters
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C11/00—Sausage making ; Apparatus for handling or conveying sausage products during manufacture
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A seafood sausage is prepared from the shaped shellfish through taking its edible part, preserving, proportionally mixing it with the meat blocks or minced meat of domestic animals and fowls, and conventional steps. Its advantages are strong fragrance, unique taste, and good enjoyment to eat it.
Description
Technical field
The present invention relates to a kind ofly make sausage of raw material and preparation method thereof with shaping shell-fish meat, technical field belongs to aquatic products and handles.
Background technology
Shellfish is the population that kind is more in the aquatic products, 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 shell-fish meat has also had certain development, but all be with shell-fish meat chopped in the prior art or beat burst after, 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 shell-fish 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 shell-fish meat when chewing.
Summary of the invention
An object of the present invention is to make sausage by make main raw material with shaping shell-fish meat, thereby in sausage, keep its original local flavor to greatest extent, make the sausage that raw material is made than existing on the market with the shell-fish meat gruel, bright fragrance is stronger, mouthfeel is better, it is nice that the shell-fish Pork sausage is become promptly, shell-fish Pork sausage truly that again can visible various shell-fish 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 shell-fish to make 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.
For achieving the above object, technical scheme of the present invention is as follows:
Select the shaping shell-fish meat of some for use, carry out roughing earlier, remove non-edible part.Edible part was pickled 1-24 hour with salt, spice and thickener earlier, with the shaping shell-fish meat pickled as required with its integral body or process growth 2-100 millimeter, wide 2-40 millimeter, shapes such as the piece of thick 2-40 millimeter, bar, sheet.Again by shaping shell-fish 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 mixes above-mentioned raw materials, can is in the poultry casing, produce sausage through conventional method again, soon it dries or dries, and forms products such as chinese-style sausage, roasting intestines, smoked intestines after steaming, boil, baking respectively.
The beneficial effect of product of the present invention is as follows:
Kept the original local flavor of shell-fish meat to greatest extent, than the existing sausage of making as raw material with the routed shell-fish meat of chopped or arena in market, bright fragrance is stronger, mouthfeel is better, it is promptly nice that the shell-fish sausage is become, shell-fish Pork sausage truly that again can visible shell-fish 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 shell-fish to make 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 shell-fish 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, can satisfy consumer's different demands again because of adopting different formulations can have different flavor.
Simultaneously also solve part consumer and not only liked the difficult problem of eating shell-fish 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 scallops for use, 30 kilograms of minced porks are major ingredient, with 3 kilograms of salt, 2.2 kilograms of sugar, 8 kilograms of soybean proteins, 2.8 kilograms of carragheens, 0.22 kilogram of spice, 1 kilogram of cooking wine, above-mentioned raw materials is mixed, and can is in poultry casing, airing or dry, after baking, the roasting intestines of product scallop of the present invention.
Embodiment 2
Select 70 kilograms of razor clam meat for use, minced pork is a major ingredient for 30 kilograms, adds 2.8 kilograms of refined salt, 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 mixed, can in the poultry casing, after low temperature boiling is ripe, product razor clam Pork sausage of the present invention.
Embodiment 3
Select 65 kilograms of variegated clam meats for use, minced pork is a major ingredient for 35 kilograms, add 2.6 kilograms of refined salt, 2.2 kilograms of sugar, 7 kilograms in soy sauce, 0.6 kilogram of spice, 1 kilogram of cooking wine mixes 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 low temperature boiling product of the present invention: chinese-style sausage.
Scallop in the foregoing description, razor clam and variegated clam if its human body size is less, can wholely be used; If its human body size is bigger, then can be divided into, for example long 3-80mm, wide 10-20mm, thick 5-10mm or the like are decided by actual conditions.
Claims (8)
1. sausage of making raw material with shaping shell-fish meat, it is characterized in that selecting for use shaping shell-fish meat, livestock and poultry meat is as major ingredient and select for use flavouring to make as auxiliary material, shell-fish meat 10-90 weight portion, livestock and poultry cube meat or meat gruel 1-49 weight portion wherein are shaped.
2. as claimed in claim 1ly make the sausage of raw material, it is characterized in that the 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 with shaping shell-fish meat.
3. as claimed in claim 2ly make the sausage of raw material, 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 with shaping shell-fish meat.
4. describedly make the sausage of raw material with shaping shell-fish meat as claim 1 or 2 or 3, the shaping shell-fish pork pies that it is characterized in that are drawn together its dried product, curing food, bright goods.
5. as claimed in claim 4ly make the sausage of raw material with shaping shell-fish meat, the shell-fish pork pies that it is characterized in that being shaped are drawn together its integral body, piece, bar, sheet, and described, the length of bar, sheet are the 2-100 millimeter, and wide is the 2-40 millimeter, and thick is the 2-40 millimeter.
6. as claimed in claim 5ly make the sausage of raw material, it is characterized in that described livestock and poultry cube meat or meat gruel, be meant meat gruel or cube meat such as the pig of making, ox, sheep, chicken, rabbit with existing technology with moulding shell-fish meat.
7. described in claim 6, make the sausage of raw material, it is characterized in that described shellfish comprises: scallop, conch, Hai Hong, oyster, clam, razor clam, variegated clam with shaping shell-fish meat.
8. preparation method of making the sausage of raw material with shaping shell-fish meat, it is characterized in that: the shaping shell-fish of selecting some for use, carry out roughing earlier, remove shell and non-edible part, edible part is used earlier salt, spice and thickener were pickled 1-24 hour, whole or processing growth 2-100 millimeter with it as required with the shaping shell-fish meat pickled, wide 2-40 millimeter, the piece of thick 2-40 millimeter, bar, shapes such as sheet, again by shaping shell-fish 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, and can is produced sausage through conventional method again in the poultry casing.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021258899A CN1471862A (en) | 2002-08-01 | 2002-08-01 | Sausage made from formed shell fish and preparing method thereof |
| PCT/CN2002/000610 WO2004012527A1 (en) | 2002-08-01 | 2002-09-03 | A sausage and a process for producing it with scallop muscle |
| AU2002325473A AU2002325473A1 (en) | 2002-08-01 | 2002-09-03 | A sausage and a process for producing it with scallop muscle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021258899A CN1471862A (en) | 2002-08-01 | 2002-08-01 | Sausage made from formed shell fish and preparing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1471862A true CN1471862A (en) | 2004-02-04 |
Family
ID=30121366
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA021258899A Pending CN1471862A (en) | 2002-08-01 | 2002-08-01 | Sausage made from formed shell fish and preparing method thereof |
Country Status (3)
| Country | Link |
|---|---|
| CN (1) | CN1471862A (en) |
| AU (1) | AU2002325473A1 (en) |
| WO (1) | WO2004012527A1 (en) |
Cited By (10)
| 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 |
| CN102406180A (en) * | 2011-12-05 | 2012-04-11 | 徐伟 | Crystal clear food composite containing natural bulk livestock/poultry meat product |
| CN101455324B (en) * | 2009-01-07 | 2012-05-23 | 南京农业大学 | Preparation method of hard clam seafood flavoring peptides and products thereof |
| CN103431451A (en) * | 2013-09-22 | 2013-12-11 | 周杰 | Production method for oyster sausage |
| CN105433143A (en) * | 2014-09-26 | 2016-03-30 | 曾侃 | Meretrix meretrix linnaeus sausage and preparation method thereof |
| CN106666499A (en) * | 2016-12-14 | 2017-05-17 | 钦州学院 | Seafood sausage prepared from aquatic mollusk meat and preparation method thereof |
| CN107095207A (en) * | 2017-04-07 | 2017-08-29 | 宁波大学 | A kind of preparation method of the prebiotic razor clam sausage of hanging of the beautiful polyphenol of promise |
| CN108077797A (en) * | 2017-12-26 | 2018-05-29 | 重庆医学检验试剂研究所 | A kind of Dragonfly nymph and the cured dove intestines of river snail and preparation method thereof |
| CN109645383A (en) * | 2018-12-17 | 2019-04-19 | 青岛耀栋食品有限公司 | A kind of combination scallop column processing method |
| CN112544899A (en) * | 2020-12-09 | 2021-03-26 | 天津春发生物科技集团有限公司 | Snail powder flavored baked sausage and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1083354A (en) * | 1993-07-27 | 1994-03-09 | 张治中 | Skin tonifying bathing agent and manufacturing process thereof |
| JPH0923853A (en) * | 1995-07-13 | 1997-01-28 | Toshiharu Kobayashi | Ham sausage and vienna sausages mixed with scallop of shellfishes and oysters |
| CN1076599C (en) * | 1996-11-28 | 2001-12-26 | 春都集团股份有限公司 | Seafood Feng sausage and its production process |
-
2002
- 2002-08-01 CN CNA021258899A patent/CN1471862A/en active Pending
- 2002-09-03 AU AU2002325473A patent/AU2002325473A1/en not_active Abandoned
- 2002-09-03 WO PCT/CN2002/000610 patent/WO2004012527A1/en not_active Application Discontinuation
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455324B (en) * | 2009-01-07 | 2012-05-23 | 南京农业大学 | Preparation method of hard clam seafood flavoring peptides and products thereof |
| 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 |
| CN102406180A (en) * | 2011-12-05 | 2012-04-11 | 徐伟 | Crystal clear food composite containing natural bulk livestock/poultry meat product |
| CN103431451A (en) * | 2013-09-22 | 2013-12-11 | 周杰 | Production method for oyster sausage |
| CN105433143A (en) * | 2014-09-26 | 2016-03-30 | 曾侃 | Meretrix meretrix linnaeus sausage and preparation method thereof |
| CN106666499A (en) * | 2016-12-14 | 2017-05-17 | 钦州学院 | Seafood sausage prepared from aquatic mollusk meat and preparation method thereof |
| CN107095207A (en) * | 2017-04-07 | 2017-08-29 | 宁波大学 | A kind of preparation method of the prebiotic razor clam sausage of hanging of the beautiful polyphenol of promise |
| CN108077797A (en) * | 2017-12-26 | 2018-05-29 | 重庆医学检验试剂研究所 | A kind of Dragonfly nymph and the cured dove intestines of river snail and preparation method thereof |
| CN109645383A (en) * | 2018-12-17 | 2019-04-19 | 青岛耀栋食品有限公司 | A kind of combination scallop column processing method |
| CN112544899A (en) * | 2020-12-09 | 2021-03-26 | 天津春发生物科技集团有限公司 | Snail powder flavored baked sausage and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2004012527A1 (en) | 2004-02-12 |
| AU2002325473A1 (en) | 2004-02-23 |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |