CN1475152A - 含水生甲壳类肉的纯水生动物肉香肠及其制作方法 - Google Patents
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Abstract
一种用百分之百水生动物肉制作的含水生甲壳类肉的纯水生动物肉香肠，利用切碎的头足类水生动物肉作为粘结剂与水生甲壳类动物肉混合作为主料，再配以调味辅料后用常规方法制成含水生甲壳类肉的纯水生动物肉香肠，其中头足类水生动物肉占总重量的8－95％。充分利用头足类水生动物肉粘接性强的特点，较好地克服了因为水生甲壳类肉纤维短，水分大而不易加工成形的缺点，同时在制作过程中用头足类水生动物肉替代了原来香肠中的畜禽肉，使用百分之百水生动物制作香肠成为现实。为水产品加工开辟了一条新途径。最大限度地保持了各种水生动物的营养和原有风味，比市场现有的以水生甲壳类肉和畜禽肉为原料制成的水生动物肉香肠，鲜香味更浓郁、口感更好、营养更丰富。
Description
技术领域
本发明涉及一种用百分之百水生动物制作的含水生甲壳类肉的纯水生动物肉香肠及其制备方法，技术领域属于水产品处理。
背景技术
水生动物肉是营养价值很高，味道极鲜美，深受人们喜爱的食品。特别是现在，多吃水产品，少吃畜禽肉，已逐渐成为一种消费时尚。传统的水产品加工方法有腌制、熏制、制罐头等，或进行冷冻运输以满足无水产品地区人们的需要。近年来，用水生动物肉生产香肠的技术得到了很大的发展，这在一定程度上满足了人们的需要，但是现在市场出售的各类水生动物肉香肠，都是采用将水生动物肉斩碎或擂溃后与淀粉和畜禽肉混合，然后再以制香肠的常规工艺来生产水生动物肉香肠，这种方法的缺陷是：水生动物肉自身香味不明显，而且仍然无法摆脱口感干涩、弹性差、口味单一等问题，人们在咀嚼时仍无法感觉到水生动物肉在香肠中的存在。同时添加部分畜禽肉，增加了其脂肪及胆固醇的含量。
发明内容
本发明的一个目的：是用独特的工艺和科学的配方，充分利用头足类水生动物肉粘接性强的特点，较好地克服了因为水生动物肉纤维短，水分大而不易加工成形的缺点，同时在制作过程中用头足类水生动物肉替代了原来以甲壳类肉糜为原料的香肠中的畜禽肉，找到了水产品加工和传统肉制品加工的结合点。同时又摆脱了传统的以添加畜禽肉作为粘结剂制造的水生动物肉香肠的方法，生产出既方便好吃、好看、又营养丰富味道纯正的百分之百的含水生甲壳类肉的纯水生动物肉香肠。其应用的范围大，原料来源广，为水产品加工开辟了一条新途径。
本发明的另一个目的：是通过在制作过程中采用成形水生动物为原料和低温蒸煮工艺，在香肠中最大限度地保持水生动物原有的营养和风味，比市场上现有的以贝类肉糜和畜禽肉为原料制成的水生动物肉香肠的鲜香味更浓郁，口感更好。使水生动物肉香肠成为既好吃、又看得见水生动物肉的真正意义上的百分之百的含水生甲壳类肉的纯水生动物肉香肠。
为了实现上述目的，本发明的技术方案如下：
含水生甲壳类肉的纯水生动物肉香肠的技术方案如下：利用切碎的头足类水生动物肉作为粘结剂与水生甲壳类肉混合作为主料，再配以调味辅料后用常规方法制成含水生甲壳类肉的纯水生动物肉香肠，其中头足类水生动物肉占总重量的重量比范围为8-95％，优选25-60％，更优选30-50％；头足类水生动物可以包括鱿鱼(Todarodes pacificus)、金乌鲗(Sepia esculenta)、日本枪乌鲗(Loligo japonica)、曼氏无针乌鲗(Sepiella maindroni)、长枪乌鲗(Doryteuthisbleekeri)、拟乌鲗(Sepioteuthis lessoniana)、长蛸(Octopus variabilis)、短蛸(Octopus ochellatus)和真蛸(Octopus vulgaris)。
上述头足类水生动物的处理方法是选用一定数量的头足类水生动物肉先进行粗加工，去除不可食部分，然后将可食部分制成所需的长度2-100毫米、厚度2-40毫米、宽为2-40毫米的块、条、片或颗粒形，再用适量的调味品腌制2-48小时，腌制所需的调味品可包括酱油、香辛料、五香粉、辣椒粉等。
上述含水生甲壳类肉的纯水生动物肉香肠的制作方法为将处理好的头足类水生动物肉和水生甲壳类肉混合，并按照常规技术根据不同口味的需求添加作为辅料，辅料的重量比可以为：酱油0-8、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，将上述原料混合均匀，灌装于畜肠衣或模拟肠衣，再以低温蒸、煮、熏、烤熟后分别形成香肠、烤肠、熏肠或热狗肠等产品。
上述水生甲壳类肉可以是水生甲壳类肉糜或水生甲壳类块。
水生甲壳类块可以是生、熟、熏和/或干制品；水生甲壳类块的形状可以是整块、条状、片状；水生甲壳类块的大小为长度2-100毫米、厚度2-40毫米、宽为2-40毫米。
本发明产品的有益效果如下：
最大限度地保持了各种水生动物肉的营养和原有风味，比市场现有的以水生甲壳类肉糜和畜禽肉为原料制成的水生动物肉香肠，鲜香味更浓郁、口感更好、营养更丰富。使水生动物肉香肠成为了既好吃，又看得见水生动物的真正意义上的百分之百的纯水生动物香肠，填补了市场的空白。
较好地克服了因水生动物肉纤维短，水份大而不易加工成形的缺憾，适用范围大，原料来源广，为水产品深加工开辟了一条新途径。
将水生动物肉味道鲜美、营养价值高和传统香肠易于保存携带，食用方便，风味独特的特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水生动物肉又不善烹调的难题。
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：
选虾仁60千克、鱿鱼40千克，加工成2-100毫米见方的块，盐2.7千克、糖2千克、大豆蛋白6千克、香辛料0.2千克、料酒1千克。混合均匀，真空灌装于畜肠衣内，然后干燥、低温蒸煮烟熏，即成本发明产品烤虾仁香肠。
实施例2：
选蟹肉70千克、鱿鱼30千克，加工成2-100毫米见方的块，盐2.7千克、糖2千克、大豆蛋白6千克、香辛料0.2千克、料酒1千克。混合均匀，真空灌装于畜肠衣内，然后干燥、低温蒸煮烟熏，即成本发明产品烤蟹肉香肠。
实施例3：
选虾肉92千克、墨鱼8千克，加工成2-100毫米见方的块，盐2.7千克、糖2千克、大豆蛋白6千克、香辛料0.2千克、料酒1千克。混合均匀，真空灌装于畜肠衣内，然后干燥、低温蒸煮烟熏，即成本发明产品烤虾香肠。
实施例4：
选海米50千克，加工成1-90毫米的方块，长蛸肉块50千克，酱油4千克，盐3.5千克，糖2.5千克，料酒1.5千克，香辛料0.5千克。将上述原料混合均匀，灌装于畜肠衣，置阴凉通风处风干5-20天，低温蒸煮熟后，即成本发明产品中式海米香肠。
实施例5：
选蟹肉5千克，加工成1-90毫米的方块，鱿鱼肉块95千克，酱油4千克，盐3.5千克，糖2.5千克，料酒1.5千克，香辛料0.5千克。将上述原料混合均匀，灌装于畜肠衣，置阴凉通风处风干5-20天，低温蒸煮熟后，即成本发明产品中式蟹肉香肠。
从上述实施例中可以清楚理解，本发明权利要求书所说的香肠既包括香肠，也包括烤肠，薰肠和热狗肠。
Claims (10)
1.一种含水生甲壳类肉的纯水生动物肉香肠，其特征是利用切碎的头足类水生动物肉作为粘结剂与水生甲壳类肉混合作为主料，再配以调味辅料后用常规方法制成含水生甲壳类肉的纯水生动物肉香肠，其中头足类水生动物肉占总重量的8-95％。
2.如权利要求1所述的含水生甲壳类肉的纯水生动物肉香肠，其中所述头足类水生动物肉占总重量的25-60％。
3.如权利要求2所述的含水生甲壳类肉的纯水生动物肉香肠，其中所述头足类水生动物肉占总重量的30-50％。
4.如权利要求1-3中任意一项所述的含水生甲壳类肉的纯水生动物肉香肠，其中所述头足类水生动物包括鱿鱼、金乌鲗、日本枪乌鲗、曼氏无针乌鲗、拟乌鲗、长枪乌鲗、长蛸、短蛸和真蛸。
5.如权利要求1-3中任意一项所述的含水生甲壳类肉的纯水生动物肉香肠，其中所述头足类水生动物肉的处理方法是选用一定数量的头足类水生动物肉先进行粗加工，去除不可食部分，然后将可食部分制成所需的长度2-100毫米、厚度2-40毫米、宽为2-40毫米的块、条、片或颗粒形，再用适量的调味品腌制2-48小时。
6.如权利要求1-3中任意一项所述的含水生甲壳类肉的纯水生动物肉香肠，其中所述水生甲壳类肉是水生甲壳类肉糜或水生甲壳类肉块。
7.如权利要求1-3中任意一项所述的含水生甲壳类肉的纯水生动物肉香肠，其中所述水生甲壳类块是生、熟、熏和/或干制品。
8.如权利要求1-3中任意一项所述的含水生甲壳类肉的纯水生动物肉香肠，其中所述水生甲壳类块的形状是整块、条状、片状。
9.如权利要求1-3中任意一项所述的含水生甲壳类肉的纯水生动物肉香肠，其中所述辅料的重量比为精盐0.5-5、酱油0-8、糖1-5、大豆蛋白或淀粉0-8、卡拉胶1-5、香辛料0.01-5、增稠剂0.01-5。
10.如权利要求1-3中任意一项所述含水生甲壳类肉的纯水生动物肉香肠的制作方法，其特征在于：选用一定数量的头足类水生动物肉先进行粗加工，去除不可食部分，然后将可食部分制成所需的长度2-100毫米、厚度2-40毫米、宽为2-40毫米的块、条、片或颗粒状，再用适量的调味品腌制2-48小时；然后将处理好的头足类水生动物肉和水生甲壳类肉混合，其中头足类水生动物肉占总重量的8-95％；并按照常规技术根据不同口味的需求添加作为辅料，将原料混合均匀，灌装于畜肠衣或模拟肠衣，再以低温蒸、煮、熏或烤熟后分别制成香肠、烤肠或熏肠。
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021288119A CN1185962C (zh) | 2002-08-14 | 2002-08-14 | 含水生甲壳类肉的纯水生动物肉肠及其制作方法 |
| PCT/CN2002/000646 WO2004016110A1 (fr) | 2002-08-14 | 2002-09-13 | Saucisson entierement a base d'animaux marins contenant de la chair de crustaces aquatiques et procede de fabrication correspondant |
| AU2002330435A AU2002330435A1 (en) | 2002-08-14 | 2002-09-13 | A whole aquatic-animal meat sausage containing aquatic crustacean meat, and the method for prepraring it |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021288119A CN1185962C (zh) | 2002-08-14 | 2002-08-14 | 含水生甲壳类肉的纯水生动物肉肠及其制作方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1475152A true CN1475152A (zh) | 2004-02-18 |
| CN1185962C CN1185962C (zh) | 2005-01-26 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021288119A Expired - Lifetime CN1185962C (zh) | 2002-08-14 | 2002-08-14 | 含水生甲壳类肉的纯水生动物肉肠及其制作方法 |
Country Status (3)
| Country | Link |
|---|---|
| CN (1) | CN1185962C (zh) |
| AU (1) | AU2002330435A1 (zh) |
| WO (1) | WO2004016110A1 (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103371377A (zh) * | 2012-04-26 | 2013-10-30 | 苏州喜福瑞农业科技有限公司 | 一种营养嫩香肠的制作方法 |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8053017B2 (en) * | 2006-09-28 | 2011-11-08 | Phillips Foods, Inc. | Method for manufacturing formed lumps of shellfish meat |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58162266A (ja) * | 1982-03-20 | 1983-09-26 | Hayashikane Sangyo Kk | たこ焼風のソ−セ−ジの製造方法 |
| JPH05199852A (ja) * | 1991-10-15 | 1993-08-10 | Iwao Takamura | いかの腸詰め及びその製造方法 |
| CN1276179A (zh) * | 2000-02-25 | 2000-12-13 | 杨军 | 一种虾的深加工制品的加工工艺及方法 |
-
2002
- 2002-08-14 CN CNB021288119A patent/CN1185962C/zh not_active Expired - Lifetime
- 2002-09-13 AU AU2002330435A patent/AU2002330435A1/en not_active Abandoned
- 2002-09-13 WO PCT/CN2002/000646 patent/WO2004016110A1/zh not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103371377A (zh) * | 2012-04-26 | 2013-10-30 | 苏州喜福瑞农业科技有限公司 | 一种营养嫩香肠的制作方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1185962C (zh) | 2005-01-26 |
| WO2004016110A1 (fr) | 2004-02-26 |
| AU2002330435A1 (en) | 2004-03-03 |
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