WO2003090562A1 - Saucisse de chair de poisson avec morceaux de viande de poisson et procede de preparation - Google Patents

Saucisse de chair de poisson avec morceaux de viande de poisson et procede de preparation Download PDF

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Publication number
WO2003090562A1
WO2003090562A1 PCT/CN2002/000607 CN0200607W WO03090562A1 WO 2003090562 A1 WO2003090562 A1 WO 2003090562A1 CN 0200607 W CN0200607 W CN 0200607W WO 03090562 A1 WO03090562 A1 WO 03090562A1
Authority
WO
WIPO (PCT)
Prior art keywords
fish
meat
ham sausage
chunks
fish meat
Prior art date
Application number
PCT/CN2002/000607
Other languages
English (en)
Chinese (zh)
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
Application filed by Shan Wang filed Critical Shan Wang
Priority to AU2002335280A priority Critical patent/AU2002335280A1/en
Publication of WO2003090562A1 publication Critical patent/WO2003090562A1/fr

Links

Classifications

    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • 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
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • 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

Definitions

  • the invention relates to a fish meat ham sausage with pieces of fish meat produced by using fish meat as a main raw material and a preparation method thereof.
  • the technical field belongs to aquatic product processing. Background technique
  • Fish is a kind of aquatic product with high nutritional value. It is an aquatic product that people like to eat.
  • the traditional processing methods include waxing, fumigation, canning, etc., or freezing and transportation to meet the needs of people in the aquatic product area.
  • the technology of producing sausages and ham sausages from fish has been greatly developed, which meets the needs of people to a certain extent, but in the prior art, fish and ham sausages all use starch added to fish minced meat, and then The ham sausage is produced by the conventional process of making ham sausage.
  • the Chinese patent CN1234990A discloses a method for preparing ham sausage.
  • the purpose of the present invention is to overcome the shortcomings that the fish fiber is thin and the water content is not easy to process and form. At the same time, the application range is large, and a new way is opened for the processing of aquatic products.
  • Another object of the present invention is to maximize the original flavor of the fish in the ham sausage, which is richer in flavor and taste than the existing fish ham sausage made from surimi and minced fish as raw materials. better.
  • the fish ham sausage is made into a real fish ham sausage that is both delicious and visible.
  • the weight percentage added is: starch 1 1 10.
  • the livestock or poultry meat chunks or ground meat in the above scheme refers to pork, beef, sheep, chicken and other meat chunks or ground meat made by the existing process.
  • the existing ham sausage production process refers to ingredients, seasoning, cooking, filling, Sterilization and other processes.
  • Supplementary materials refer to the addition of any fine edible edible food to the main material according to the requirements of taste, nutrition, craftsmanship, appearance, etc., including seasonings, additives, nutrients, etc.
  • the appearance shape of the product of the present invention can be various, such as block, strip, rod, and sheet. There are various kinds of ham, ham sausage and other geometric shapes.
  • the original flavors of various fish are kept to the maximum extent.
  • the fish has a richer flavor and better taste than the existing fish and ham sausages made from minced fish and minced fish. This makes the fish and ham sausages both tasty and visible, and fills the gaps in the market.
  • ⁇ Invention produces ⁇ ', the aquatic product price ii'i; ,, and ham sausage W j'i iV, ⁇ ⁇ , i'r Chuan -Kind of new "in, f'H'u i ⁇ ⁇ ] nj Yifang'iij [kf ⁇ ⁇ ⁇ nj) product, ji ii mountain j

Abstract

Cette invention se rapporte à une saucisse de chair de poisson avec morceaux de viande de poisson, que l'on prépare en soumettant le poisson à traiter à un finissage grossier, en plaçant la viande de poisson salée ou traitée dans un endroit bien ventilé, froid et à l'ombre, pour le sécher à l'air pendant 24 heures, ou en le séchant au four, et en le plaçant ensuite dans un panier pour le cuire à la vapeur, et en retirant les arêtes et les impuretés après refroidissement, pour obtenir de la viande de poisson haché. On prépare cette saucisse de chair de poisson en sélectionnant la viande de poisson hachée en une quantité comprise entre 20 et 90 % en poids, et des morceaux de viande ou de la viande émincée de bétail ou de volaille en une quantité comprise entre 1 et 49 % en poids, comme ingrédients principaux, puis en le traitant par les techniques traditionnelles après adjonction des adjuvants. Ce produit permet de surmonter les difficultés de fabrication et de formation de la technique actuelle, dues à l'utilisation de minces fibres de poisson et à la présence d'une plus grande quantité d'eau et il permet de préserver l'arôme original du poisson dans la saucisse à son niveau maximum, par rapport aux saucisses de chair de poisson actuelles préparées au moyen de viande de poisson émincée et de petits poissons émincés par torsion, comme ingrédients, son arôme est plus fort et il possède un meilleur goût. Cette saucisse est une vraie saucisse de chair de poisson, par son goût et son aspect visuel.
PCT/CN2002/000607 2002-04-23 2002-09-03 Saucisse de chair de poisson avec morceaux de viande de poisson et procede de preparation WO2003090562A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2002335280A AU2002335280A1 (en) 2002-04-23 2002-09-03 Fish ham sausage with chunks of fish meat and preparation method

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN02117274.9 2002-04-23
CNB021172749A CN1224348C (zh) 2002-04-23 2002-04-23 一种带有成块鱼肉的鱼肉火腿肠及其制备方法

Publications (1)

Publication Number Publication Date
WO2003090562A1 true WO2003090562A1 (fr) 2003-11-06

Family

ID=29257226

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2002/000607 WO2003090562A1 (fr) 2002-04-23 2002-09-03 Saucisse de chair de poisson avec morceaux de viande de poisson et procede de preparation

Country Status (4)

Country Link
CN (1) CN1224348C (fr)
AU (1) AU2002335280A1 (fr)
HK (1) HK1056297A1 (fr)
WO (1) WO2003090562A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005076740A3 (fr) * 2004-02-16 2005-11-17 Golden Silver Fish Ltd Procede permettant de produire des saucisses a base de poisson
FR3056884A1 (fr) * 2016-10-04 2018-04-06 Idalena Ribiero Procede de transformation preparatoire de chairs de poissons et autres fruits de mer

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1299605C (zh) * 2004-07-21 2007-02-14 周斌 一种加工速食腊香禽肉制品的制作方法
CN101664206B (zh) * 2008-09-04 2013-06-12 徐伟 鱼肉的色拉米肠及其制备方法
CN101756285B (zh) * 2008-12-18 2012-10-03 青岛波尼亚食品有限公司 一种含火腿鱼糜香肠及其制备方法
CN102228266A (zh) * 2011-07-22 2011-11-02 成都希望食品有限公司 含肉丝的低温肉灌肠
CN106579052A (zh) * 2016-11-01 2017-04-26 宋天富 一种泥鳅火腿肠
CN108967931A (zh) * 2018-09-04 2018-12-11 桂阳县舂陵湖食品有限公司 一种鱼肉熟食品的制造方法

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU1178395A1 (ru) * 1983-01-12 1985-09-15 Государственный проектно-конструкторский институт рыбопромыслового флота Способ производства ветчинно-колбасных изделий из тунца
CN1303626A (zh) * 1999-11-24 2001-07-18 谭忠华 鱼肉香肠

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU1178395A1 (ru) * 1983-01-12 1985-09-15 Государственный проектно-конструкторский институт рыбопромыслового флота Способ производства ветчинно-колбасных изделий из тунца
CN1303626A (zh) * 1999-11-24 2001-07-18 谭忠华 鱼肉香肠

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005076740A3 (fr) * 2004-02-16 2005-11-17 Golden Silver Fish Ltd Procede permettant de produire des saucisses a base de poisson
FR3056884A1 (fr) * 2016-10-04 2018-04-06 Idalena Ribiero Procede de transformation preparatoire de chairs de poissons et autres fruits de mer

Also Published As

Publication number Publication date
CN1224348C (zh) 2005-10-26
CN1452907A (zh) 2003-11-05
HK1056297A1 (en) 2004-02-13
AU2002335280A1 (en) 2003-11-10

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