WO2004012528A1

WO2004012528A1 - Ham sausages made of forming aquatic shellfish meat and methed of preparing the same

Info

Publication number: WO2004012528A1
Application number: PCT/CN2002/000611
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: CN1214737C; CN1471859A; AU2002335285A1

Abstract

The present invention relates to a ham sausage made of forming aquatic shellfish meat. Said shellfish is first pretreated to remove nonedible portions, and edible portions are pickled, then said ham sausage is prepared with (10-90) weight part of said forming shellfish meat and (1-49) weight part of livestock and fowl meat block or minced meat as main materials according to conventional technique. Product of the present invention maintains intrinsic flavor and nutrition of shellfish meat in ham sausages to maximum extent, and has stronger flavor and better taste, compared with ham sausage now available from market which is prepared on basis of minced shellfish meat. Said shellfish ham sausage has delicious taste and is real shellfish meat ham sausage.

Description

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

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

Aquatic shellfish (hereinafter referred to as shellfish) is a large species and a large population in aquatic products. Because of its extremely delicious taste, high nutritional value, and rich in various trace elements that are beneficial to the human body, it is deeply loved by consumers. In recent years, the technology of making ham sausage from shellfish meat has also developed to some extent, but the current technology is to chop or mash shellfish meat and add it to surimi and minced meat, and then use the conventional process Make ham sausage. This method still can not get rid of the problems of the shellfish's own flavour is not obvious, there are few varieties available, the taste is dry, and the taste is single. People cannot feel the presence of shellfish meat in the ham sausage while chewing. Summary of the Invention

An object of the present invention is to make ham sausage by using shaped shellfish meat as a main raw material, thereby maintaining the original flavor in the ham sausage to a maximum extent, and making the ham sausage with raw shellfish meat as a raw material. The ham sausage has a richer fresh flavor and a better taste, which makes the shellfish meat ham sausage a real shellfish meat ham sausage that is not only delicious but also can see various shellfish meat.

Another object of the present invention is to find the joint point of aquatic product processing and traditional meat product processing, so that the two can be organically combined to become a new food that is convenient, delicious, and nutritious. In the production of ham sausage, a variety of shellfish meat is used as raw materials, which has a wide range of applications and a wide range of raw materials. At the same time, it opens a new way for deep processing of aquatic products.

To achieve the above objective, the technical solution of the present invention is as follows:

Select a certain amount of shellfish meat and roughen it first to remove the inedible part. Marinate the edible portion with salt, spices and thickeners for 1 to 24 hours. Use the whole or processed marinated shellfish meat to grow 2-100 mm wide, 2-60 mm wide, and thick as needed. 2—40 mm blocks, strips, slices, etc. Based on the proportion of 10-90 parts of shellfish meat, 1-49 parts by weight of meat and poultry meat or minced meat as the main ingredient, and seasonings as auxiliary materials according to the needs of different tastes, the added weight 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 1-5, mix the above ingredients with a vacuum mixer, fill them in a simulated casing, and then pass Ham sausages are produced by conventional methods, dried or dried, and steamed, cooked, and roasted to form Chinese sausages, sausages, and smoked sausages, respectively.

The above-mentioned auxiliary materials also include 0.015 to 0.1 parts of onion ginger and / or 0.1 to 0.2 soy sauce. The above-mentioned shaped aquatic shellfish meat includes its dried products, marinated products, and fresh products. The above aquatic shellfish include: scallop, conch, sea Red, oyster, clam, gardenia, variegated clam, etc. The minced meat or meat pieces of livestock and poultry described in the above scheme refers to the minced meat or meat pieces of pigs, cattle, sheep, chickens, rabbits and the like made by the existing process.

The existing ham production process refers to different processes such as ingredients, seasoning, cooking, filling, and sterilization. Ingredients refer to any finely milled food, including seasonings, additives, nutrients, etc., added to the main ingredients according to taste, nutrition, craftsmanship, appearance and other requirements.

The appearance shape of the product of the present invention can be various, such as a block shape, a strip shape, a stick shape, a sheet shape, various hams or ham sausages, and other geometric shapes.

The beneficial effects of the product of the invention are as follows:

The original flavor of shellfish meat is kept to the maximum extent. Compared with the ham sausage made from chopped or mashed shellfish meat as raw materials on the market, the fresh flavor is richer and the taste is better. Animal ham sausage has become a real shellfish meat ham sausage that is both delicious and can see shellfish meat, filling the gap in the market. The invention solves the problem of combining the processing of aquatic products and the processing of traditional meat products, and organically combines the two to the greatest extent, and becomes a new food that is convenient, delicious, and nutritious. In the production of ham sausage, various shellfish are used as raw materials, which has a wide range of applications and a wide range of raw materials. At the same time, it opens a new way for deep processing of aquatic products.

Organically combining the advantages of shellfish meat with delicious taste, high nutritional value, and traditional ham sausages that are easy to preserve, carry, convenient to eat, and unique in flavor, and provide a new convenient food for the society. It has different flavors and can meet the different needs of consumers. At the same time, it has also solved the problem that some consumers love shellfish meat and are not good at cooking. Best Mode of the Invention

The following uses the embodiments to further explain the present invention:

Example 1

Use 70 kg of conch meat, 30 kg of ground pork, 2.8 kg of salt, 2 kg of sugar, 1 kg of carrageenan, 0.2 kg of spices, 1 kg of cooking wine, 1 kg of onion and ginger each. The above raw materials are fully mixed with a mixer and filled with a vacuum filling machine in a simulated casing. The two ends are ligated and sealed with a U-shaped card or a Great Wall card, and cooked in a fumigator or a hot water cooking tank. After cooling and draining, the conch meat and ham sausage are invented.

Example 2

Use 70 kg of scallop meat, 30 kg of ground pork, 3 kg of refined salt, 2.2 kg of sugar, 8 kg of soy protein, 1.8 kg of carrageenan, 0.22 kg of spices, and 1 kg of cooking wine. The above raw materials are thoroughly mixed with a blender, filled into a polyvinylidene chloride film with a KAP filler, the two ends are ligated and sealed with aluminum wire, sterilized and cooked in an autoclave, and cooled and drained, that is, Cost invention product scallop ham sausage.

Example 3

65 kilograms of clam meat and 35 kilograms of minced pork are used as the main ingredients, plus 1 kilogram of refined salt, 2.8 kilograms of sugar, 3 kilograms of soy protein, 2 kilograms of carrageenan, 0.5 kilograms of spices, and 1.2 kilograms of cooking wine. , Filled in a simulated casing with a vacuum filler, ligated and sealed at both ends with a U-shaped card or Great Wall card. It is cooked in a fumigator or a hot water cooking tank, and after cooling and draining, it becomes the clam and ham sausage of the invention. The conch meat, scallop meat, and clam meat in the above embodiments can be used as a whole if their meat size is small; if their meat size is large, they can be divided into, for example, 30-80 mm in length and 10 in width, as required. — 20mm, thickness 5-10mm, etc. Industrial applicability

The product of the invention combines the delicious taste and high nutritional value of aquatic products with the advantages of easy preservation, carrying, convenient eating and unique flavor of traditional ham sausage, and provides a new convenient food for the society. The product of the present invention can be conveniently consumed at home and when traveling, and because the product of the present invention has high nutritional value, it is also very beneficial to people's health.

Claims

Rights request

1. A ham sausage using shaped aquatic shellfish meat as a raw material, which is characterized in that shaped aquatic shellfish meat, livestock and poultry meat are used as main materials and auxiliary materials, wherein the shaped aquatic shellfish meat is 10-90 weight Serving, 1-49 parts by weight of livestock and poultry meat.

2. The ham sausage using shaped aquatic shellfish meat as raw material according to claim 1, characterized in that the weight parts of the excipients are: refined salt 0.5-5, sugar 1-10, soybean protein or starch 0-8, Carrageenan 1-5, spices 0.01-5, cooking wine 1-5.

3. The ham sausage using shaped aquatic shellfish meat as raw material according to claim 2, characterized in that the auxiliary material further comprises 0.015 to 0.1 parts of onion ginger and / or 0.1 to 0.2 soy sauce.

4. The ham sausage using shaped aquatic shellfish meat as raw material according to claim 1 or 2 or 3, characterized in that the shaped aquatic shellfish meat includes dried products, marinated products, and fresh products.

5. The ham sausage using shaped aquatic shellfish meat as raw material according to claim 4, characterized in that the shaped aquatic shellfish meat comprises a whole, a block, a strip, a slice shape, the block, strip, The length of the sheet is 2-100 mm, the width is 2-60 mm, and the thickness is 2-40 mm.

6. The ham sausage using shaped aquatic shellfish meat as raw material according to claim 5, characterized in that the livestock or poultry meat chunks or minced meats refer to pigs, cattle, sheep, chickens, Minced meat or pieces of rabbit.

7. The ham sausage using shaped aquatic shellfish meat as raw material according to claim 6, characterized in that the aquatic shellfish include: scallop, conch, sea red, oyster, clam, mandarin duck, and variegated clam.

8. A method of making ham sausage using shaped aquatic shellfish meat as a raw material, which is characterized in that a certain amount of shellfish meat is selected, first rough-processed to remove inedible parts, and the edible parts are firstly salted, seasoned with spices and The thickener is marinated for 1 to 24 hours, and the marinated shellfish meat can be used as a whole or processed to grow 2-100 mm wide, 2-60 mm wide, and 2-40 mm thick, strips, and slices as needed. Then, according to the proportion of 10 to 90 parts of formed shellfish meat, 1 to 49 parts by weight of meat and poultry meat or minced meat as the main ingredient, and according to the needs of different tastes, add seasonings as auxiliary materials, the added parts by weight are: Refined salt 0.5-5, sugar 1-10, soy protein or starch 0-8, carrageenan 1-5, spices 0.01-5, cooking wine 1-5, mix the above ingredients with a vacuum mixer evenly, and fill them in the simulated casing. Then the ham sausage is produced by a conventional method.