WO2004012527A1

WO2004012527A1 - A sausage and a process for producing it with scallop muscle

Info

Publication number: WO2004012527A1
Application number: PCT/CN2002/000610
Authority: WO
Inventors: Shan Wang
Original assignee: Shan Wang
Priority date: 2002-08-01
Filing date: 2002-09-03
Publication date: 2004-02-12
Also published as: CN1471862A; AU2002325473A1

Abstract

The invention relates to a sausage and a process for producing it with scallop muscle. The process for producing the sausage comprises the following steps: roughly processing the scallop muscle first, removing the unedible material from the muscle, pickling the edible material of the muscle, then selecting main ingredients for the sausage including scallop, muscle 10-90 (weight) from the edible material, and diced poultry meat or meat mash 1-49 (weight), and producing the sausage with the conventional process. The sausage keeps original nutrients and flavor of the scallop muscle as possible as it can and tastes more savory and better than sausages with scallop meat mash made by on the prior art process. Therefore, the sausage produced with the scallop muscle tastes delicious, and the scallop muscle in the sausage can be seen during eating.

Description

Sausage using shaped aquatic shellfish meat as raw material and preparation method thereof

The invention relates to a sausage using shaped shellfish meat as a raw material and a preparation method thereof, and the technical field belongs to aquatic product processing. Background technique

Aquatic shellfish (hereinafter referred to as shellfish) is a species with a large variety and a large number of aquatic products. Because of its delicious taste, high nutritional value, and rich in a variety of trace elements beneficial to the human body, it is deeply loved by consumers. In recent years, the technology of making sausages from shellfish meat has also developed. However, in the prior art, shellfish meat is crushed or crushed, added to fish gizzards and meat emulsions, and then conventionally processed. Make sausages. This method still can't get rid of the problem that the shellfish's own fragrance is not obvious, and the variety can be used, the taste is dry, and the taste is single. People cannot feel the presence of shellfish meat when chewing. Summary of the invention

An object of the present invention is to make sausages by using shaped shellfish meat as a main raw material, thereby maximally maintaining the original flavor in the sausage, which is higher than the existing sausages made from shellfish meat. The fresh aroma is richer and the taste is better. The shellfish sausage is a shellfish sausage that is both delicious and can see all kinds of shellfish meat.

Another object of the present invention is to find a combination of processing of aquatic products and processing of traditional meat products, so that the two can be combined organically to become a new food that is convenient, tasty, and nutritious. In the production of sausages, the use of a variety of shellfish meat as raw materials, a wide range of applications, a wide range of raw materials, and opened up a new way for deep processing of aquatic products.

In order to achieve the above object, the technical solution of the present invention is as follows:

Use a certain amount of shellfish meat, first roughing, and remove the inedible parts. The edible portion is first marinated with salt, spices and thickener for 1 to 24 hours, and the marinated shellfish meat is grown by itself or processed as needed to grow 2 to 100 mm, width 2 to 40 mm, thick 2-40 mm blocks, strips, sheets, etc. Then, according to the ratio of 10-90 parts of shaped shellfish meat, 1 part to 49 parts by weight of livestock and poultry meat pieces, and as the main ingredient, the seasonings as auxiliary materials are added according to the needs of different flavors, and the added parts are: Refined salt 0.5-5, sugar 1-10, soy protein or starch 0-8, carrageenan 1-5, spice 0.01-5, cooking wine 1-5, mix the above raw materials evenly, fill in animal casing, and then through conventional methods Produce sausages, which will be dried or dried. After steaming, boiling and roasting, they will form a Chinese fragrance. Intestines, sausages, smoked sausages and other products.

The above excipients also include onion ginger and/or 0.1-0.2 soy sauce in a weight fraction of 0.015 to 0.1. The above-mentioned shaped aquatic shellfish meat includes dried products, preserved products, and fresh products.

The above aquatic shellfish include: scallops, conch, sea red, oysters, clams, scorpions, variegated clams, and the like.

The meat and meat or meat pieces mentioned in the above schemes refer to meat pieces or meat emulsions of pigs, cows, sheep, chickens, rabbits and the like which are made by the prior art.

The beneficial effects of the product of the invention are as follows: . The original flavor of the shellfish meat is kept to a maximum extent, and the sausage is made from the raw material of the shellfish meat which is mashed or smashed in the market, and the fresh flavor is more intense. The taste is better, making the shellfish meat sausages a shellfish meat sausage that is both delicious and can see the shellfish meat, filling the gap in the market. The invention solves the problem of combining the processing of aquatic products with the processing of traditional meat products, and maximizes the organic combination of the two to become a new food which is convenient, delicious and nutritious. In the production of sausages, the use of a variety of shellfish as raw materials, a wide range of applications, a wide range of raw materials, and opened up a new way for deep processing of aquatic products.

The shellfish meat is delicious, the nutritional value is high, and the traditional sausage is easy to store, easy to carry, easy to eat, and unique in flavor. It provides a new convenience food for the society, and has different flavors due to different formulas. , can meet the different needs of consumers. At the same time, it also solves the problem that some consumers love to eat shellfish and not cook well. BEST MODE FOR CARRYING OUT THE INVENTION

The invention is further illustrated by the following examples:

Example 1

Choose 70 kg of scallop meat, 30 kg of pork chop as the main ingredient, add 3 kg of salt, 2.2 kg of sugar, 8 kg of soy protein, 2.8 kg of carrageenan, 0.22 kg of spice, 1 kg of cooking wine, mix the above raw materials, fill In the animal casing, dried or baked, after roasting, that is the cost of the invention of the scallop sausage.

Example 2

Choose 70 kg of hazelnut meat, 30 kg of pork chop as the main ingredient, add salt 2.S kg, sugar 2 kg, soy protein 5 kg, carrageenan 1 kg, spice 0.2 kg, cooking wine 1 kg, onion ginger 1 kg. The above raw materials are uniformly mixed, filled in the animal casing, and cooked at a low temperature, that is, the invention product is a meat sausage.

Example 3

Choose 65 kg of variegated clam meat, 35 kg of pork clam as the main ingredient, add 2.6 kg of refined salt and 2.2 kg of sugar. 7 kg of soy sauce, 0.6 kg of spices, 1 kg of cooking wine, mix the above raw materials, fill them in animal casings, and let them cool for 5-20 days in a cool and ventilated place. After low-temperature cooking, the invention products are: Chinese sausages.

The scallop, the scorpion and the variegated enamel in the above embodiment can be used as a whole if the body size is small; if the body is large in size, it can be divided into. For example, the length is 3 - 80mm, the width is 10 - 20mm, the thickness is 5 - 10mm, etc., depending on the actual situation. Industrial applicability

The product of the invention has the advantages of delicious taste and high nutritional value, and is organically combined with the advantages of easy storage, carrying, convenient consumption and unique flavor of the traditional ham sausage, and provides a new convenient food for the society. The product of the present invention can be conveniently eaten at home and traveled, and the product of the present invention is highly beneficial to human health because of its high nutritional value.

Claims

Rights request

1. Sausage using shaped shellfish meat as a raw material, which is characterized in that formed shellfish meat and livestock meat are used as main materials and auxiliary materials, wherein 10-90 parts by weight of shellfish meat is formed, livestock and poultry meat pieces Or meat emulsion 1-49 parts by weight.

The sausage for forming shellfish meat according to claim 1, wherein the excipient parts are: refined salt 0.5-5, sugar 1-10, soy protein or starch 0-8, carrageenan 1 5, spices 0.01-5, cooking wine 1 to 5.

The sausage according to claim 2, wherein the excipient further comprises onion ginger and/or 0.1-0.2 soy sauce in an amount of 0.015 to 0.1 parts by weight.

4. Sausage using shaped shellfish meat as a raw material according to claim 1 or 2 or 3, characterized in that the shaped shellfish meat comprises dried products, preserved products, fresh products.

The sausage for forming shellfish meat according to claim 4, wherein the shaped shellfish meat comprises a whole body, a block, a strip and a sheet, and the length of the block, the strip and the sheet is 2 — 100 mm, width 2-40 mm, thickness 2-40 mm.

The sausage according to claim 5, wherein the livestock meat or meat emulsion refers to pigs, cattle, sheep, chickens and rabbits prepared by the prior art. Meat or meat.

7. Sausage using shaped shellfish meat as claimed in claim 6 wherein said shellfish comprises: scallops, conch, sea red, oyster, clam, scorpion, motley.

8. A method for preparing sausages using shaped shellfish meat as a raw material, characterized in that a certain number of shellfish are selected, rough processing is first performed, the outer shell and the inedible portion are removed, and the edible portion is firstly salted. Spices and thickeners are marinated for 1 to 24 hours, and the marinated shellfish meat is grown or processed as needed to grow blocks of 2 to 100 mm, 2 to 40 mm in width and 2 to 40 mm in thickness. Shapes such as tablets, and then 10 to 90 parts of shaped shellfish meat, 1 to 49 parts by weight of livestock and poultry meat or meat, as the main ingredient, and add seasoning as an auxiliary material according to different tastes, add The weight parts are: refined salt 0.5-5, sugar 1-10, soy protein or starch 0-8, carrageenan 1-5, spice 0.01-5, cooking wine 1-5, mixing the above raw materials evenly, filling in animal casings , then the sausage is produced by conventional methods.