TW200511934A - A fish flesh sausage with piece-forming fish flesh and method of preparing the same - Google Patents

A fish flesh sausage with piece-forming fish flesh and method of preparing the same

Info

Publication number
TW200511934A
TW200511934A TW092126616A TW92126616A TW200511934A TW 200511934 A TW200511934 A TW 200511934A TW 092126616 A TW092126616 A TW 092126616A TW 92126616 A TW92126616 A TW 92126616A TW 200511934 A TW200511934 A TW 200511934A
Authority
TW
Taiwan
Prior art keywords
fish
sausage
meat
present
prepared
Prior art date
Application number
TW092126616A
Other languages
Chinese (zh)
Other versions
TWI238044B (en
Inventor
Shan Wang
Original Assignee
Shan Wang
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority claimed from PCT/CN2002/000606 external-priority patent/WO2003090563A1/en
Application filed by Shan Wang filed Critical Shan Wang
Publication of TW200511934A publication Critical patent/TW200511934A/en
Application granted granted Critical
Publication of TWI238044B publication Critical patent/TWI238044B/en

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)

Abstract

The present invention relates to a kind of fish sausage with fish meat block, wherein the fish meat having certain shape is prepared by performing rough handling on the fish, then curing the fish and drying salted or cured fish by airing in shady and cool place or by heating and steaming in the steamer, removing fish bone and foreign materials after the fish cools down. And the sausage according to the invention uses a mixture of the fish meat having a certain shape described above 20-90% weight and animal and poultry meat 1-49% weight as the main material, and is prepared by conventional methods after supplementary material are added to the mixture. The present invention overcomes the defects of fish meat being shaped poorly due to its fine fibers and high moisture content, and can keep the original flavor of fish to a maximum extent in the sausage, so the sausage of the present invention is more delicious and better in taste than the existing fish sausage prepared by the minced fish meat and small fish. So the fish sausage of the present invention is the true fish sausage not only having a better flavor but also people can feel the presence of fish.
TW092126616A 2002-04-23 2003-09-26 Fish sausage with fish meat block and its preparing method TWI238044B (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US41966502A 2002-04-23 2002-04-23
PCT/CN2002/000606 WO2003090563A1 (en) 2002-04-23 2002-09-03 A fish flesh sausage with piece-forming fish flesh and method of preparing the same

Publications (2)

Publication Number Publication Date
TW200511934A true TW200511934A (en) 2005-04-01
TWI238044B TWI238044B (en) 2005-08-21

Family

ID=37000172

Family Applications (1)

Application Number Title Priority Date Filing Date
TW092126616A TWI238044B (en) 2002-04-23 2003-09-26 Fish sausage with fish meat block and its preparing method

Country Status (1)

Country Link
TW (1) TWI238044B (en)

Also Published As

Publication number Publication date
TWI238044B (en) 2005-08-21

Similar Documents

Publication Publication Date Title
JP4955910B2 (en) Collagen casing
Savic Small-scale sausage production
CN103340424B (en) Method utilizing rice bran to bake meat product
Estévez et al. Mediterranean products
Vural The use of commercial starter cultures in the production of Turkish semi-dry fermented sausages
US20030198732A1 (en) Kind of fish sausage with fish meat block and its preparing method
Latif Effect of marination on the quality characteristics and microstructure of chicken breast meat cooked by different methods
KR101941965B1 (en) Manufacturing method for smoked chitterlings
Marriott et al. Accelerated dry curing of pork legs (hams): a review
RU2005128542A (en) SAUSAGE FROM MEAT ONLY WATER ANIMALS CONTAINING FISH, AND METHOD FOR PREPARING IT
Marshall et al. Mechanically deboned goat, mutton and pork in frankfurters
TW200511934A (en) A fish flesh sausage with piece-forming fish flesh and method of preparing the same
CA2437839C (en) Manufactured meat and method of production thereof
US20160058057A1 (en) Ham and porcine products and process for preparing the same
CN104055127A (en) Processing method of rabbit flesh crisp
CN108378302A (en) A kind of preparation method and hand-shredded meat of hand-shredded meat
ATE234024T1 (en) MEAT PRODUCT WITH YOGURT AND METHOD FOR PRODUCING IT
RU2265378C2 (en) Method for producing of raw cured whole-muscular formed product of poultry meat
Berry et al. Sensory and physical measurements of dry fermented salami prepared with mechanically processed beef product and structured soy protein fiber
KR101311175B1 (en) Slice of dried pollack
RU2140752C1 (en) Method for producing ham from poultry meat
Burçin Özvural et al. Fermented Sausages from Other Meats
Vural et al. Fermented sausages from other meats
JP6960240B2 (en) Processed meat manufacturing method and meat section manufacturing method
KR100926478B1 (en) How to cook pork feet