TWI230584B - Pure aquatic animal meat sausage with fish and its preparing method - Google Patents

Abstract

The present invention relates to a kind of pure aquatic animal meat sausage with fish, characterized in that using the mixture of minced cephalopod aquatic animal meat which is as a binding agent and fish meat as main material, and being prepared by conventional methods after supplement for seasonings are added to the mixture, wherein the cephalopod aquatic animal meat is 8-95% of the total weight. The present invention makes use of high binding ability of the cephalopod aquatic animal meat to overcome the defects of the fish being shaped difficultly due to its high moisture content and short fibers, and also by using cephalopod aquatic animal meat instead of animal and poultry meat in the sausage using fish meat mash as raw material, the pure aquatic animal meat sausage can be made. The present invention provides a new method for processing aquatic, can keep the original flavor and nutrition of aquatic animal to maximum extent in the sausage, so the sausage of the present invention is more delicious and better in taste than the existing aquatic animal meat sausage prepared by the fish meat mash and animal and poultry meat.

Description

1230584

2. Description of the invention (1) The technical field to which the invention belongs The present invention relates to a method, in particular, to use a hundred animal meat sausages and their production. Prior art] Aquatic animal meat is a favorite food. Especially when it is gradually becoming a kind of consumption firing, canning, etc., or their needs. In recent years, great progress has been made in the production of aquatic aquatic animals with poor inelasticity, single taste, and other aquatic animals. Meat adds its fat and cholesterol to sausage ^ SUMMARY OF THE INVENTION One purpose of the present invention is to make full use of the short fiber of cephalopod aquatic animals. In the process of water production, the meat of livestock and poultry in the cephalopod sausage is used as raw Shigou. Field] One hundred percent aquatic preparation method with fish meat, which has high technical value today. Eat more. Traditionally, frozen aquatic animals are full of aquatic animals. To some extent, aquatic animal meat, powdered meat, and livestock and animal meat are fragrant, and the problem makes the existence of. Content. It is the use of unique animal meat to bond large and difficult to aquatic animal meat. 'I found aquatic and pure aquatic animal meat-scented fish-containing fields that belong to aquatic products. The taste of aquatic products is full of meat. Sausage and meat mixed intestines, this is still no one at the same time to add extremely delicious, and the need to eat less animal processing methods to meet the needs of non-aquatic sausages is the use of 'and then another method to get rid of mouth tasting and still add some animal intestines Treatment of pure water for meat production. Poultry meat has been well received by people. It has been marinated and obtained from local products. However, the current disadvantages of using water to make sausages are: dry and warm, unable to feel poultry, special technology and scientific characteristics. The shortcomings of processing have replaced the original fish product processing and traditional formula, which is good for water, and at the same time, the minced meat is added to the original meat product.

1230584 V. Description of the invention (2) Joint point of work. Aquatic-looking, nutritious animal meat sausages made by agents. At the same time, the animal meat fragrant # and its application opened up a new way. The aquatic animal of the present invention is the original aquatic animal and the livestock and poultry meat is the original. The taste is better. Make real meat sausages. In another sense, aquatic animals made with low-temperature nutrients and ingredients are removed from the traditional method of adding intestines to produce a pure 100% range. The source of raw materials is: through the cooking process, as much as possible The flavor is more delicious than the meat sausages of aquatic animal meat sausages on the market, which are both delicious and contain 100% fish, meat, and poultry. As a sticky, it is convenient and delicious. In order to achieve the above-mentioned object, the technical scheme of the present invention is as follows: The technical scheme of pure aquatic animal meat sausages containing fish meat is as follows: Minced cephalopod aquatic animal meat is used as a binder and mixed with fish meat as the main ingredient, and then mixed with seasoning accessories to prepare pure aquatic animal meat sausages containing fish meat by conventional methods. Of which, cephalopod aquatic animal meat accounts for the total weight 8-95%, preferably 25-60%, and more preferably 30-50%. Cephalopod aquatic animals include squid (Todarodes pacificus), golden squid (Sepia esculenta), Japanese calamari (Loligo japonica), Sepiella maindroni, doryteuthis bleekeri, Sepioteuthis lessoniana ), Long 蛸 (〇ct〇pus variabilis), short worm Shaw (Octopus ochellatus) and true 蛸 (Octopus vulgaris) 0

Page 6 1230584 V. Description of the invention (3) The above-mentioned treatment method for cephalopod aquatic animals is selected-the foot aquatic bonnet X X 疋 number Ϊ of the head gland bite human meat advanced rough processing to remove inedible parts , Iron joint to make the edible part of the required length of 2-100 mm, thick sound ..., the rear width of 2-10 0 mm blocks, bars, slices or granules, = rice: made of acid 2 The necessary condiments are prepared with suitable seasonings, allspice, paprika and the like. Dry soy sauce, spicy, and the above-mentioned pure aquatic animal meat sausages containing fish meat are well prepared and mixed with cephalopod aquatic animal meat and fish meat, and are added in accordance with the conventional technology 〇 = Different tastes are added as auxiliary materials. The heavy technology of auxiliary materials is based on oil. -8, refined salt 0.5-5, sugar sugar ^, soy protein or starch ° ^: sauce gel 1-5, spices 0.01-5, thickener 〇〇〇_5 8. Cara uniform, filling in animal casings or analogy The sausage casings are mixed at low temperature and roasted to prepare sausages. / Fresh, boiled, smoked, the above fish can be surimi or fish pieces, where surimi is processed; the method of making fish pieces is: choose a certain number of methods. Known methods: processing 'head removal, dirty, scale removal , And then use the fish] to enter: > shellfish or marinated with condiments, the salted or marinated fish meat, air-dried in a place for 24 hours or dried, air-dried or dried, fish In a cool and ventilating minute, remove the bone spurs and debris after cooling, and obtain = ^ 茏 steamed 1 5-3 0 with a length of 2-100 mm, a thickness of 2-40 mm, and Ning — the meat is made into the required strips and slices. can. Millimeter pieces, fish pieces processed and marinated with spices for 0.5-12 hours, remove the impossibility after cooking, water, salt and the required length of 2-100 mm, thickness of 2 ~ 40 mm, < use part to make ^ Finding degree 2 ~ 100 mm

1230584

V. Description of the invention (4) Blocks, strips, and slices are sufficient. The fish pieces can be raw, cooked, smoked and / or dried products. The shape of the fish pieces is length 2 _ 彳 n n # ^ thickness 2-40 mm, width 2 100 mm. With a length of 2100 pens, the present invention is better than the meat sausages and animal meats. It is a pity that a new way will save and carry them together, so as to solve the problem. The largest market for flavored products is now available. One hundred percent of fresh-flavored sausages are used in aquatic applications. The aquatic zone can not be part of the beneficial effects of the food society, such as maintaining their own rich surimi flavor, pure pure water, vivid animal meat, large fiber, raw materials, fresh meat, convenient taste, and wind. It provides a new flavor, and consumers love it: the aquatic animals and livestock are better for the taste, and they can see the sausages, fill in short, have a large source of water, and are unique in water and nutrition. The special convenience food can satisfy the consumption of the nutrition of aquatic animal meat and the nutrition of aquatic animals made from original wind raw materials is richer. Make aquatic the true meaning of aquatic animals fill the gap in the market. It is not easy to be processed and formed. The deep processing of the product opens up a high value and the traditional sausage is easy to combine organically. And because of the different needs of different partners. At the same time, the meat is difficult to cook poorly. [Embodiment] The following uses the examples to further explain the present invention: Example 1:

ϊΤΐ " ---- 1230584 V. Description of the invention (5) Select 60 kg of shaped fish meat, 40 kg of squid, processed into 2-100 mm pieces, 2.7 kg of salt, 2 kg of sugar, 6 kg of soy protein, Spices 0.2 kg, cooking wine 1 kg. Mix well, vacuum fill the animal casings, then dry and cook at low temperature to smoke, which is the grilled fish sausage of the invention. Example 2 · Select a crane fish shaped fish 70 kg, squid 30 kg, processed into 2-100 mm pieces, salt 2.7 kg, sugar 2 kg, soybean protein 6 kg, spices 0.2 kg, cooking wine 1 kg . Mix evenly, vacuum fill the casing of the animal, then dry and cook at low temperature to smoke and smoke, that is, grilled fish sausages of the invention. Example 3: Selection of fish with shaped fish 92 kg, cuttlefish 8 kg, processed into 2-1 0 0 Millimeter pieces, 2.7 kg of salt, 2 kg of sugar, 6 kg of soy protein, 0.2 kg of spices, 1 kg of cooking wine. Mix well, vacuum fill the casing of the animal, then dry and cook at low temperature to smoke, that is, grilled fish sausage of the invention. Example 4 · Select 50 kilograms of yellow croaker shaped fish meat, processed into 90 millimeter pieces, 50 kilograms of long stewed meat, 4 kilograms of soy sauce, 3.5 kilograms of salt, 2.5 kilograms of sugar, cooking wine 1.5 5 kilograms of spices. The above raw materials are mixed uniformly, filled in animal casings, and air-dried in a cool and ventilated place for 5-20 days. After low-temperature cooking, the Chinese-style pure fish sausage of the product of the present invention is obtained. Example 5: Select 5 kilograms of yellow croaker shaped fish and process into 1-90 mm pieces. Squid

1230584 V. Description of the invention (6) 95 kg of meat pieces, 4 kg of soy sauce, 3.5 kg of salt, 2.5 kg of sugar, 1.5 kg of cooking wine, 0.5 kg of spices. The above raw materials are mixed uniformly, filled in animal casings, and air-dried in a cool and ventilated place for 5-20 days. After low-temperature cooking, the Chinese-style pure fish sausage of the product of the present invention is obtained. It is not difficult to see from the above embodiments that the sausages applied in the present invention include both sausages, sausages, smoked sausages, and hot dog sausages. Industrial Applicability The product of the present invention organically combines the advantages of aquatic products with delicious taste and high nutritional value, and the traditional sausages are easy to save, carry, convenient to eat, and unique in flavor, and provide a new convenient food for the society. The product of the present invention can be easily consumed at home and during travel, and because the product of the present invention has high nutritional value, it is also very beneficial to people's health.

Page 10 1230584 Schematic description There is no schema in this case. ΚΗΙ

Claims (1)

1230584 6. Scope of patent application 1. A purely aquatic animal meat sausage containing fish meat, which comprises the use of chopped cephalopod aquatic animal meat as a binder and mixing with fish meat as a main ingredient, which is then mixed with seasoning accessories and then used a conventional method Made of pure aquatic animal meat sausages containing fish, cephalopod aquatic animal meat accounts for 8-95% of the total weight. 2. The pure aquatic animal meat sausage containing fish meat as described in item 1 of the scope of patent application, in which cephalopod aquatic animal meat accounts for 30-50% of the total weight. 3. Fish meat-containing pure aquatic animal meat sausages as described in item 1 or 2 of the scope of the patent application, wherein the cephalopod aquatic animal system includes squid, golden squid, Japanese squid, Man's needleless squid, pike squid, Squid, long owl, short owl and true snail. 4. The pure water live meat sausages containing fish meat as described in item 1 or 2 of the scope of patent application, wherein the fish meat is surimi or fish pieces. 5. The pure aquatic animal meat sausage containing fish meat as described in the first or second item of the patent application scope, wherein the weight ratio of the excipients is refined salt 0.5-5, soy sauce 0-8, sugar 1-10, soy protein or 〇1-5。 Starch 0-8, carrageenan 1-5, spices 0.01-5, thickener 〇1-5. 6. —The processing method of cephalopod aquatic animal meat containing pure aquatic animal meat sausage containing fish meat includes: roughing first to remove the inedible part; making the edible part into a required length of 2-100 mm, Blocks, bars, slices or granules with a thickness of 2-40 mm and a width of 2-100 mm; and marinating with an appropriate amount of seasoning for 2-4 8 hours. 7. —Method for making fish fillets of pure aquatic animal sausages containing fish meat Page 12 1230584 6. Scope of patent application: First, use the fish in several miles to roughen it, remove the head, remove the dirt, and remove the scale. Salt the fish with an appropriate amount of salt or marinate it with seasonings. Put the salted / shelled or sour fish meat in a cool and ventilated place to air dry 2 4 steam the air-dried or dried fish in the cage for 15-30 minutes · and remove the bone spurs and debris after the cold part + The fish meat can be made into pieces and slices with a desired degree of 2-100 mm, a thickness of 2-40 mm, and a width of 2-100 mm. A method for preparing a fish fillet of pure aquatic animal meat sausages comprising: roughening f by electric, removing head, removing dirt and removing scale; marinating salt and spices for 0.5-12 hours; and r 3 7 Two η ΐ get rid of the inedible part 'into blocks, strips, and slices of the required length of 2-100 mm, dryness as rice = 2 mm and width of 100 mm. 9. The fish meat-containing pure aquatic animal meat sausage as described in item 7 of the Ming patent scope "is a raw, cooked, smoked, and / or dried product. 1 〇β- •• s fish meat pure aquatic animal The production method of meat sausage includes: selecting the amount of cephalopod aquatic animal meat for rough processing to remove the inedible part; making the edible part into a required length of 2-100 mm, a thickness of 2-40 mm, Width, 2 ~ 100 mm pieces, bars, slices or granules; Marinate with appropriate seasoning for 2-48 hours, · 1230584. Sixth, the scope of the patent application is to mix the processed cephalopod aquatic animal meat and fish meat, in which the cephalopod aquatic animal meat accounts for 8-95% of the total weight; according to the conventional technology, it is added as the needs of different tastes as As an auxiliary material, the raw materials are mixed uniformly and filled in animal casings or analog casings; and then they are steamed, boiled, smoked, or grilled at low temperature to make sausages, sausages, or smoked sausages, respectively. Page 14