WO2004012530A1

WO2004012530A1 - A sausage using aquatic molluscan meat having a certain shape as raw material, and the method for preparing it

Info

Publication number: WO2004012530A1
Application number: PCT/CN2002/000608
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: CN1471857A; AU2002335283A1; CN1217603C

Abstract

The present invention relates to a sausage made of aquatic molluscan meat having a certain shape. The meat is subjected to rough processing, the inedible portion is removed, and the edible portion is then subject to curing, after that according to the conventional methods for preparing sausage, using the 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 aquatic mollusc 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 mollusc. The sausage according to the invention has a good taste, and also it is a true sausage made of mollusc meat, due to the said meat is visible.

Description

Field of invention

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

Aquatic molluscs, including cephalopods. 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 beneficial trace elements of the ¾A body, and is very popular with consumers. In recent years, the technology of making sausages from mollusk meat has also developed to some extent, but the existing technology is to chop or mash mollusk meat, add it to surimi and minced meat, and then make sausages by conventional techniques. This method still cannot get rid of the problems that the mollusc's own fragrance is not obvious, there are few varieties available, the taste is dry, and the taste is single. People cannot feel the presence of mollusc meat in sausages when chewing. Summary of the Invention

An object of the present invention is to make sausages by using shaped mollusk meat as the main raw material, so as to maintain the original flavor in the sausage to the maximum extent. Compared with existing sausages made from mollusk meat emulsion on the market, the sausage has a fresh flavor. It is richer and has a better taste, making the mollusc meat sausage a real mollusc meat sausage that is delicious and can see all kinds of mollusc 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 sausages, a variety of mollusk meats 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 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 aquatic mollusc meat, first marinate it with salt, spices and thickeners for 1 to 24 hours. Process the marinated mollusc meat to grow 2—100 mm, width 2—40 mm, and thick as needed. 2-40 mm pieces, strips, flakes, and then based on the proportion of 10-90 parts of mollusk meat, 1-49 parts by weight of livestock and poultry meat or minced meat as the main ingredient, and added according to the needs of different tastes as Condiments for auxiliary materials, added 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. Filled in animal casings, and then produce sausages by conventional methods, that is, dry or dry them, and then low-temperature steam, cook, smoke, and grill to form Chinese sausages, sausages, smoked sausages and other products. The above-mentioned auxiliary materials also include onion ginger of 0.015-0.1 parts by weight and / or 0.12-0.2 of soy sauce. The above-mentioned shaped aquatic mollusc meat includes dried products, pickled products, and fresh products. The aforementioned meat or poultry meat or minced meat refers to pork, beef, sheep, chicken, rabbit minced meat or meat pieces made by the existing process. The aquatic molluscs include: squid, cuttlefish, octopus, squid fish, pen tube fish, and the like.

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

The original flavor of aquatic mollusc meat is maintained to the maximum extent. Compared with the sausages made from chopped or mashed mollusc meat as raw materials on the market, the fresh flavor is stronger and the taste is better. It has become a real mollusc meat sausage that is delicious and can see mollusc 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 and delicious, good-looking and rich in nutrition. In the production of sausages, various molluscs 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.

Combining the advantages of mollusc meat with delicious taste, high nutritional value, and the traditional sausages are easy to preserve, carry, convenient to eat, and unique flavor, it provides a new convenient food for the society. Different flavors can meet the different needs of consumers. At the same time, it solves the problem that some consumers love mollusks and are not good at cooking. Best Mode of the Invention

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

Example 1

Select 70 kg of squid meat, marinate and process into 5-30 mm pieces, mix with 30 kg of minced pork as the main ingredient, add 2.8 kg of salt, 2 kg of sugar, 5 kg of soy protein, 1 kg of carrageenan, and 0.2 kg of spices 1 kg of cooking wine, 1 kg each of shallot and ginger. The above raw materials are mixed uniformly, filled in animal casings, steamed at low temperature, and cooked to form the squid sausage of the present invention.

Example 2

Select 70 kg cuttlefish meat, process into 10-30 mm pieces, mix with 30 kg of minced pork as the main ingredient, add 3 kg of refined salt, 2.2 kg of sugar, 8 kg of soy protein, 1.2 kg of carrageenan, 0.22 kg of spices, cooking wine 1 kilogram. The above raw materials are mixed uniformly, filled into animal casings, dried or roasted, and roasted into the cuttlefish sausage of the present invention.

Example 3 65 kilograms of pen meat and 35 kilograms of minced pork are selected as the main ingredients, 2.6 kilograms of refined salt, 2.2 kilograms of sugar, and cara 1.5 kg of gum, 0.6 kg of spices, 5 kg of soy sauce, 1 kg of cooking wine, mix the above ingredients evenly, fill them in animal casings, and dry in a cool and ventilated place for 5-20 days. After cooking at low temperature, the product will be produced in Chinese: Pen tube fish sausage. Industrial applicability

The product of the 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 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. Sausages using shaped aquatic mollusc meat as raw materials, which are characterized in that shaped aquatic mollusc meat, livestock and poultry meat are selected as the main and auxiliary materials, wherein the shaped aquatic mollusc meat is 10-90 parts by weight, 1-49 parts by weight of meat.

2. The sausage using shaped aquatic mollusc 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, carrageenan 1 to 5, spices 0.01-5, cooking wine 1 to 5.

3. The sausage using shaped aquatic mollusc meat as a raw material according to claim 2, wherein the auxiliary material further comprises onion ginger of 0.015-0.1 parts by weight and / or 0.12-0.2 of soy sauce.

4. The sausage using shaped aquatic mollusc meat as a raw material according to claim 1 or 2 or 3, characterized in that said shaped aquatic mollusc meat comprises dry products, pickled products, and fresh products.

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

6. The sausage using shaped aquatic mollusc meat as raw material according to claim 5, characterized in that the piece of meat or minced meat of livestock and poultry refers to pigs, cattle, sheep, chickens, Minced meat or pieces of rabbit.

The sausage according to claim 6, wherein the aquatic molluscs include squid, cuttlefish, octopus, squid, and pen-tube fish.

8. A method for making sausages using shaped aquatic mollusc meat as raw materials, which is characterized in that: a certain amount of mollusc meat is selected, and the salted, spices and thickener are first marinated for 1 to 24 hours, and the marinated molluscs are cured. Animal meat is processed to grow 2-100 mm wide, 2-40 mm wide, and 2-40 mm thick in pieces, strips, and flakes, and then 10-90 portions of mollusk meat are formed, and livestock or poultry meat pieces or minced meat 1-49 The proportion of parts by weight is used as the main ingredient, and seasonings are added as auxiliary materials according to the needs of different tastes. The added parts by weight are: refined salt 0.5-5, sugar 1-10, soybean protein or starch 0-8, carrageenan 1 1-5, spices 0.01-5, cooking wine 1-5, the above raw materials are mixed uniformly, filled in animal casings, and then sausages are produced by conventional methods.