JP2005534337A - Sausage of pure aquatic animal meat including crustacean meat and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a sausage of pure aquatic animal meat containing crustacean meat made from 100% aquatic animal meat and a method for producing the same.
[MEANS FOR SOLVING PROBLEMS] Pure aquatic animal meat containing crustacean meat prepared by mixing chopped cephalopod aquatic animal meat with crustacean meat as a binder and adding seasoning as a main ingredient And cephalopod aquatic meat account for 8 to 95% of the total. In the middle of manufacturing, we effectively overcome the drawbacks of processing and shaping that are difficult due to the short fibers and water content of aquatic animal meat. It was possible to make sausage from 100% aquatic animal meat by replacing poultry meat in sausage made from raw crustacean meat with aquatic animal meat. Maintains the nutrition and distinctive flavor of various aquatic animal meats, and the aquatic animal meat sausages made from shellfish surimi and poultry meat sold on the market today have a more delicious flavor and texture Well rich in nutrition.

Description

  The present invention relates to a sausage of pure aquatic animal meat, including crustacean meat, which belongs to the processing area of marine products and is made from 100% aquatic animal meat, and a method for producing the same.

  Aquatic animal meat is a nutritious, tasty, and persistently popular food. In particular, nowadays, eating more fishery products and eating less poultry meat has become an increasingly popular fashion. Traditional methods for processing marine products include curing, smoking, and canning, or they are transported by refrigeration to meet the demand of consumers in areas where there are no marine products. Recently, the technology to produce sausage using aquatic meat has been developed, so it meets the needs of people to some extent, but all the aquatic meat sausages currently on the market are all A sausage of aquatic animal meat is produced by mixing chopped or crushed aquatic animal meat with starch and poultry meat in a regular sausage manufacturing process. Such a method has problems such as unclear taste of aquatic animal meat itself, poor texture, low elasticity, and a single flavor. When chewing, aquatic animal meat in sausage I can't feel the existence of. At the same time, the addition of some poultry meat increases the fat and cholesterol content.

  The present invention uses a unique process and a scientific blending method and makes full use of the high-viscosity characteristics of cephalopod aquatic meat, resulting in short aquatic animal fiber and high moisture content. Therefore, it is possible to effectively overcome the disadvantages that are difficult to process, and at the same time, replace the poultry meat in sausages with crustacean aquatic animal meat and raw crustacean meat surimi during production. So, I found a connection point between the processing of marine products and the processing of traditional meat products.

  One object of the present invention is to break away from the traditional method of making aquatic animal sausages using the added poultry meat as a binder, convenient, delicious, beautiful, nutritious and flavorful. The goal is to produce aquatic meat sausages, including one hundred percent crustacean meat that is pure. Since the present invention has a wide range of applications and a wide range of raw materials, it has opened a new route for processing marine products.

  Another object of the present invention is to use the molded aquatic animal as a raw material in the middle of production, and steam it at a low temperature, so that the sausage has the original honor and unique flavor of the aquatic animal meat as much as possible. It is to produce sausages that have a more delicious taste and a better texture than sausages of aquatic animal meat that are made from raw crustacean meat surimi and poultry meat that are maintained and marketed. This aquatic meat sausage is a pure aquatic meat sausage that is delicious and can see aquatic meat, including 100 percent crustacean meat.

  The technical means of the present invention for realizing the above object will be described below.

  The sausage of pure aquatic animal meat containing crustacean meat of the present invention uses chopped cephalopod aquatic animal meat as a binder, mixed with crustacean meat as a main ingredient, and contains a seasoning. From the above, it is a sausage of pure aquatic animal meat including crustacean meat produced by a conventional method, in which cephalopod aquatic animal meat accounts for 8 to 95%, preferably 25 to 60% And most preferably 30 to 50%. Cephalopod aquatic animals include squid (Todarodes pacificus), cuttlefish (Sepia esculenta), Japanese squid (Loligo japonica), Siriella kei (Sepiella maindroni), squid (Doryteuthis bleekeri), squid (Sepioteuthis lessonbili), top boiled octopus Contains octopus (Octopus ochellatus) and octopus (Octopus vulgaris).

  The above-described method for treating cephalopod aquatic animals is to first select and roughly process a certain amount of cephalopod aquatic animal meat, remove the non-edible portion, and then set the edible portion to a predetermined length: 2 to 100 mm. , Thickness: 2 to 40 mm, width: 2 to 100 mm, manufactured in a block shape, bar shape, piece shape or granular shape, and cured with an appropriate amount of seasoning for 2 to 48 hours. Seasonings necessary for curing include soy sauce, spices, powdered natural spices, paprika and the like.

  A method for producing sausage of pure aquatic animal meat including the above-mentioned crustacean meat will be described. First, the treated cephalopod aquatic animal meat is mixed with crustacean meat, and seasoning is added according to different flavors using conventional techniques. The weight ratio of seasonings is 0-8 for soy sauce, 0.5-5 for salt, 1-10 for sugar, 0-8 for soy protein or starch, 1-5 for carrageenan, 0.01-5 for spices, thickener ( Thickener) is preferably 0.01-5. Mix the above ingredients uniformly and fill them into animal casings or simulation casings, and steam, boil, boil them at low temperature, bake them thoroughly, and then sausage, grilled sausage, smoked sausage, hot dog sausage Produce products such as.

  The crustacean meat may be a crustacean meat surimi or a crustacean block.

  The crustacean block may be raw, ripe, smoked and / or dry product. The crustacean block shape can be whole, bar-shaped, flaky, and the size of the crustacean block is length: 2 It may be 100 mm, thickness: 2 to 40 mm, and width: 2 to 40 mm.

  The aquatic animal sausage of the present invention maintains as much as possible the nutrition and unique flavors of various aquatic animal meats, and is produced from raw crustacean meat surimi and poultry meat sold on the current market. Meat sausages are more delicious, have a better texture and are more abundant in nutrition. The aquatic meat sausage of the present invention is a sausage made from one hundred percent pure aquatic meat that is delicious and visible to aquatic meat, filling the market blanks.

  In addition, because the aquatic animal meat has short fibers and high moisture content, it effectively overcomes the drawbacks that are difficult to process, has a wide range of applications, and has a wide range of raw materials. Opened a new route to

  In addition, the delicious flavor and high nutritional value of aquatic animal meat are organically combined with the unique features of traditional sausage preservation, portability, edible convenience, and flavor uniqueness, creating a new instant food for society. Provided. In addition, it has different flavors with different blending methods and can meet the different demands of consumers, and at the same time solves the problem of some consumers who like aquatic meat but poor cooking.

Hereinafter, the present invention will be described in detail by way of examples.
(Example 1)
Choose 60 kg clam meat and 40 kg squid, process into 2-100 mm blocks, mix evenly with 2.7 kg salt, 2 kg sugar, 6 kg soy protein, 0.2 kg spice, 1 kg mirin, in animal casing After vacuum filling, it is dried, steamed at low temperature, and smoked to obtain the meat sausage product of the grilled crustacea of the present invention.
(Example 2)
Select 70kg of scallop meat and 30kg of bandit, process into 2-100mm blocks, mix evenly with 2.7kg of salt, 2kg of sugar, 6kg of soy protein, 0.2kg of spice, 1kg of mirin, After vacuum filling, it is dried, steamed at a low temperature, and smoked to obtain a product of grilled crustacean meat sausage of the present invention.
(Example 3)
Choose 92kg of Seth guy meat and 8kg of bandit, process it into 2-100mm blocks, mix evenly with 2.7kg of salt, 2kg of sugar, 6kg of soy protein, 0.2kg of spice, 1kg of mirin, After vacuum filling, it is dried, steamed at low temperature, and smoked to obtain the meat sausage product of the grilled crustacea of the present invention.
(Example 4)
Select 50kg of oyster meat, process it into 1-90mm blocks, mix evenly with 50kg boiled octopus block, soy sauce 4kg, salt 3.5kg, sugar 2.5kg, mirin 1.5kg, spice 0.5kg Then, it is filled in an animal casing, placed in a shaded and highly breathable place, air-dried for about 5 to 20 days, cooked at low temperature, and then the Chinese crustacean meat sausage of the present invention.
(Example 5)
Select 5 kg of pearl oyster meat, process it into 1-90 mm blocks, and mix uniformly with 95 kg of squid meat block, 4 kg of soy sauce, 3.5 kg of salt, 2.5 kg of sugar, 1.5 kg of mirin, and 0.5 kg of spices. Then, it is filled in an animal casing, placed in a shaded and highly breathable place, air-dried for about 5 to 20 days, cooked at low temperature, and then the Chinese crustacean meat sausage of the present invention.

  As can be seen from the above examples, the sausage of the present invention includes not only sausages but also baked sausages, smoked sausages and hot dog sausages.

  The products of the present invention organically combine the delicious flavor and high nutritional value of aquatic products with the unique benefits of traditional sausage preservation, portability, edible convenience and unique flavor. Provided new instant foods. The product of the present invention can be easily edible at home or when traveling, and the product of the present invention has high nutritional value and is beneficial to the health of consumers.

Claims (10)

  Mix chopped cephalopod aquatic animal meat with crustacean meat as a binder and use it as a main ingredient, add seasonings, and then use purely aquatic animal meat sausages containing crustacean meat using conventional methods. Sausage of pure aquatic animal meat, including crustacean meat, characterized by making and cephalopod aquatic animal meat occupy 8-95% of the total amount.   The sausage of pure aquatic animal meat containing crustacean meat according to claim 1, wherein the cephalopod aquatic animal meat accounts for 25-60% of the total amount.   The sausage of pure aquatic animal meat containing crustacean meat according to claim 2, wherein the cephalopod aquatic animal meat accounts for 30-50% of the total amount.   4. The crustacean according to any one of claims 1 to 3, wherein the cephalopod aquatic animal includes squid, cuttlefish, Japanese squid, squid squid, squid, sea squid, boiled octopus, squid, and octopus. Sausage of pure aquatic animal meat including meat of the kind.   The above-mentioned cephalopod aquatic animal meat processing method selects a certain amount of cephalopod aquatic animal meat, rough-processes, removes the non-edible part, and then the edible part has a predetermined length: 2 to 100 mm It is manufactured to have a block shape, a bar shape, a piece shape or a granular shape with a thickness of 2 to 40 mm and a width of 2 to 40 mm, and is cured with an appropriate amount of seasoning for 2 to 48 hours. Item 5. A sausage of pure aquatic animal meat comprising the crustacean meat according to any one of items 1 to 3.   The sausage of pure aquatic animal meat containing crustacean meat according to any one of claims 1 to 3, wherein the crustacean meat is a crustacean meat surimi or a crustacean block.   4. The sausage of pure aquatic animal meat containing crustacean meat according to claim 1, wherein the crustacean is raw, ripe, smoked and / or dried.   7. The sausage of pure aquatic animal meat including crustacean meat according to claim 6, wherein the shape of the crustacean block is a whole, a bar, or a piece.   The weight ratio of the seasoning is as follows: salt 0.5-5, soy sauce 0-8, sugar 1-10, soy protein or starch 0-8, carrageenan 1-5, spice 0.01-5, thickener 0.01 The sausage of the pure aquatic animal meat containing the crustacean meat as described in any one of Claims 1 thru | or 3 characterized by the above-mentioned.   A certain amount of cephalopod aquatic animal meat is selected, roughly processed, and after removing the non-edible part, the edible part has a predetermined length: 2 to 100 mm, thickness: 2 to 40 mm, width: 2 to 2 40mm block-shaped, bar-shaped, strip-shaped, cured for 2 to 48 hours with appropriate amount of seasoning, and mixed processed cephalopod aquatic animal meat and crustacean meat. Aquatic animal meat occupies 8-95% of the total amount, and seasoning is added according to different flavors using conventional techniques, and the ingredients are mixed evenly and filled into animal casings or simulation casings. Steamed, smoked or fully baked to produce each sausage, grilled sausage, smoked sausage, pure water containing crustacean meat according to any one of claims 1 to 3 A method for producing sausages of animal meat.