WO2004012529A1

WO2004012529A1 - A sausage using aquatic crustacean meat having certain shape as raw material, and the method for preparing it

Info

Publication number: WO2004012529A1
Application number: PCT/CN2002/000613
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: CN1217604C; AU2002335287A1; CN1471861A

Abstract

The present invention relates to a sausage which is made of aquatic crustacean meat having certain shape. The meat is firstly subjected to rough processing, the inedible portion is removed, and the edible portion is subjected to curing and then precooking, after that according to general method of preparing sausage, using said meat of 10-90 parts and cubed or minced animal-meat of 1-49 parts, based on weight, as main material to prepare the sausage. The product according to the invention retains original flavor and nutrition of the crustacean meat utmostly. The flavor and taste of the sausage according to the invention is much better, compared with that of the existing sausage, which is made of minced meat of aquatic crustacea. The sausage according to the invention has a good taste, and also it is a true sausage made of crustacean meat, due to the said meat is visible.

Description

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

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

Aquatic crustaceans (hereinafter referred to as crustaceans), including shrimp and crabs and turtles. It is a large-scale and large-scale population in aquatic products. Because of its delicious taste and high nutritional value, it is rich in various trace elements that are good for the human body, and it is loved by consumers. In recent years, the technology of making ham sausages from crustacean meat has also developed to some extent, such as shrimp ham sausages on the market. However, in the prior art, crustacean meat is chopped or crushed, and then added to minced meat and minced meat, and then ham sausage is made by a conventional process. This method still cannot get rid of the crustacean's own fragrance is not obvious, there are few varieties available, the taste is astringent, and the taste is single. People cannot feel the presence of crustacean meat in the ham sausage while chewing. Summary of the invention.

An object of the present invention is to make a ham sausage by using shaped crustacean meat as a main raw material, so as to maintain the original flavor in the ham sausage to a maximum extent, compared with the ham made from crustacean meat minced on the market as a raw material. The intestines have a richer fresh flavor and better taste, making the crustacean meat ham intestines a real crustacean meat ham intestines that are both delicious and can see various crustacean meat.

Another object of the present invention is to find the combination 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, various crustaceans 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.

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

A certain number of aquatic crustaceans are selected, and rough processing is performed first to remove crustaceans, internal organs, and inedible parts. The edible portion is marinated with salt, spices and pickled preparations for 1 to 24 hours. The marinated aquatic crustacean meat is pre-cooked, and then whole or processed to grow 2-100 mm in width and 2 as required. — 60 mm, 2 to 40 mm thick pieces, strips, slices, and then based on the proportion of 10 to 90 parts by weight of aquatic crustacean meat, 1 to 49 parts by weight of livestock or poultry meat meat, and according to Different flavors need to be added as a condiment. 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 The above raw materials are mixed uniformly, filled into animal casings, and then ham sausages are produced according to the existing conventional methods.

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. Above shaped aquatic shellfish Animal-like meat includes its dry products, pickled products, and fresh products. The aforementioned aquatic crustaceans include: shrimp, crab, and turtle. The minced meat or meat pieces of livestock and poultry mentioned in the above method 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 sausage manufacturing process refers to different processes such as ingredients, seasoning, cooking, filling, and sterilization. Ingredients refer to any finely milled edible food, including seasonings, additives, nutrients, etc., added to the main ingredients according to taste, nutrition, technology, appearance and other requirements. '

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

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

It maintains the original flavor of aquatic crustacean meat to the maximum extent. Compared with the existing ham sausage made from chopped or crushed crustacean meat on the market, the fresh flavor is richer and the taste is better, making the crustacean meat The ham sausage has become a real crustacean meat ham sausage that is both delicious and can see the crustacean meat, filling the gap in the market. The invention solves the problem of the joint point of aquatic product processing and traditional meat product processing, and maximizes the organic combination of the two to become a new food that is convenient, delicious, and nutritious. When making ham sausage, various crustaceans are used as raw materials, which has a wide range of applications and a wide range of raw materials. At the same time, it has opened up a new way for deep processing of aquatic products.

The crustacean meat has a delicious taste, high nutritional value, and the traditional ham sausage is easy to save, carry, convenient to eat, and unique flavors. It organically combines the advantages of providing a new convenient food for the society. Different flavors can also meet the different needs of consumers. At the same time, it solves the problem that some consumers love crustaceans 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 shrimp, marinate and grow 50-60 mm, 10 mm wide strips, 30 kg of ground pork, 2.2 kg of salt, 2.3 kg of sugar, 5.6 kg of soy protein, 1.3 kg of carrageenan, spices 0.16 kg, cooking rice 1 kg, shallot and ginger 0.7 kg each. The above raw materials are fully mixed with a blender, filled with a vacuum filler, and filled into a simulated casing with a vacuum filler. Both ends are ligated and sealed with a U-shaped card or a Great Wall card, cooked in a fumigator or a hot water tank, and cooled. After being drained, it is the shrimp and ham sausage of the invention.

Example 2

66 kilograms of shaped crab meat and 34 kilograms of ground pork are selected as the main ingredients. 1.8 kilograms of refined salt, 2.2 kilograms of sugar, 6 kilograms of soybean protein, 1 kilogram of carrageenan, 0.12 kilograms of spices, and 1.2 kilograms of cooking wine are added. 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 crab meat fire «I intestines. 60 kilograms of marinated whole shrimp, 40 kilograms of minced pork, 3.5 kilograms of refined salt, 1 kilogram of sugar, 5 kilograms of soybean protein, 2.5 kilograms of carrageenan, 0.5 kilograms of spices, 1.2 kilograms of cooking wine, Mix thoroughly with a blender, fill it in a simulated casing with a vacuum filler, ligate and seal both ends with a U-shaped card or Great Wall card, cook in a fumigator or hot water tank, and cool and drain. That is, the shrimp and ham sausage of the invention product. 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 crustacean meat as a raw material, which is characterized in that shaped aquatic crustacean meat, livestock and poultry meat are selected as main materials and auxiliary materials, wherein the shaped aquatic crustacean meat is 10-90 parts by weight. Poultry meat 1-49 parts by weight.

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

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

The ham sausage using the shaped aquatic crustacean meat as a raw material according to claim 1 or 2 or 3, characterized in that the shaped aquatic crustacean meat includes dry products, pickled products, and fresh products.

5. The ham sausage using shaped aquatic crustacean meat as a raw material according to claim 4, characterized in that the shaped aquatic crustacean meat comprises a whole, a block, a strip, and a slice, and the length is 2-100 mm, It is 2-60 mm wide and 2-40 mm thick.

The ham sausage using shaped aquatic crustacean meat as a raw material according to claim 5, characterized in that the meat or minced meat pieces refer to pigs, cattle, sheep, chickens, and rabbits made by the existing process Ground meat or pieces of meat.

The ham sausage using shaped aquatic crustacean meat as a raw material according to claim 6, wherein the aquatic crustacean comprises: shrimp, crab, and turtle.

8. A method for making ham sausage using shaped aquatic crustacean meat as a raw material, which is characterized in that: a certain number of aquatic crustaceans are used, and rough processing is first performed to remove the crust, internal organs, and inedible parts, and the edible part is firstly salted , Spices and pickled preparations for 1 to 24 hours, pre-cooked cured crustacean meat, and then use it as a whole or processed to grow 2-100 mm wide, 2-60 mm wide, 2-40 thick Millimeter pieces, strips, flakes, and then according to the proportion of 10 to 90 parts of formed crustacean meat, 1 to 49 parts by weight of livestock or poultry meat or minced meat as the main ingredient, and seasoning as an auxiliary material 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, the above ingredients are mixed evenly and filled It is applied to animal casings, and then ham sausage is produced by conventional methods.