WO2004012530A1 - Saucisse composee essentiellement de chair de mollusque et son procede de preparation - Google Patents

Saucisse composee essentiellement de chair de mollusque et son procede de preparation Download PDF

Info

Publication number
WO2004012530A1
WO2004012530A1 PCT/CN2002/000608 CN0200608W WO2004012530A1 WO 2004012530 A1 WO2004012530 A1 WO 2004012530A1 CN 0200608 W CN0200608 W CN 0200608W WO 2004012530 A1 WO2004012530 A1 WO 2004012530A1
Authority
WO
WIPO (PCT)
Prior art keywords
meat
sausage
mollusc
aquatic
parts
Prior art date
Application number
PCT/CN2002/000608
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 AU2002335283A priority Critical patent/AU2002335283A1/en
Publication of WO2004012530A1 publication Critical patent/WO2004012530A1/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
    • A23L17/50—Molluscs
    • 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 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 3 ⁇ 4A body, and is very popular with consumers.
  • 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.
  • 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.
  • 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.
  • 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 original flavor of aquatic mollusc meat is maintained to the maximum extent.
  • 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.
  • 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.
  • 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.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention porte sur une saucisse fabriquée avec de la chair de mollusque. La chair de mollusque est d'abord transformée grossièrement, la partie non comestible étant retirée et la partie comestible traitée en vue de sa conservation. Puis, selon des méthodes traditionnelles de préparation des saucisses, on utilise essentiellement 10 à 90 parties en poids de chair molle et 1 à 49 parties en poids de chair découpée en dés ou hachée. Le produit de l'invention conserve son arôme d'origine et la valeur nutritive de la chair de mollusque. Le goût de cette saucisse est bien meilleur comparé à celui des saucisses de chair de mollusque existantes. La saucisse de cette invention est plus savoureuse, et lorsqu'on la déguste, on peut voir qu'elle est composée de chair fraîche.
PCT/CN2002/000608 2002-08-01 2002-09-03 Saucisse composee essentiellement de chair de mollusque et son procede de preparation WO2004012530A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2002335283A AU2002335283A1 (en) 2002-08-01 2002-09-03 A sausage using aquatic molluscan meat having a certain shape as raw material, and the method for preparing it

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN02125887.2 2002-08-01
CN021258872A CN1217603C (zh) 2002-08-01 2002-08-01 用成形水生软体动物肉为原料的香肠及制备方法

Publications (1)

Publication Number Publication Date
WO2004012530A1 true WO2004012530A1 (fr) 2004-02-12

Family

ID=30121364

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2002/000608 WO2004012530A1 (fr) 2002-08-01 2002-09-03 Saucisse composee essentiellement de chair de mollusque et son procede de preparation

Country Status (3)

Country Link
CN (1) CN1217603C (fr)
AU (1) AU2002335283A1 (fr)
WO (1) WO2004012530A1 (fr)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101647579B (zh) * 2009-08-28 2011-12-28 烟台深水湾海洋食品有限公司 一种海产品肉肠及其制作方法
CN101797046A (zh) * 2010-04-02 2010-08-11 中国海洋大学 一种具有蛤蜊风味的火腿肠及其制作方法
CN101803765B (zh) * 2010-04-08 2012-11-14 浙江工商大学 一种调味鱿鱼丁复合鱼肉肠及其制备方法
CN102771824B (zh) * 2012-07-13 2013-08-07 安徽富煌三珍食品集团有限公司 乌发养颜墨鱼肠及其加工方法
CN103535772A (zh) * 2013-09-28 2014-01-29 安徽省怀远县鑫泰粮油有限公司 一种海鲜香肠及其制备方法
CN106036557A (zh) * 2016-05-27 2016-10-26 岭南师范学院 一种马尾藻墨鱼香肠及其制备方法
CN106722419A (zh) * 2016-11-30 2017-05-31 岭南师范学院 一种铁皮石斛墨鱼肉肠及其制备方法
CN106666499A (zh) * 2016-12-14 2017-05-17 钦州学院 一种水生软体动物肉制作的海鲜香肠及其制备方法
CN106616420A (zh) * 2016-12-19 2017-05-10 岭南师范学院 一种辣木叶海鲜血肠及其制备方法
CN106578994A (zh) * 2016-12-19 2017-04-26 岭南师范学院 一种铁皮石斛海鲜血肠及其制备方法

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58162266A (ja) * 1982-03-20 1983-09-26 Hayashikane Sangyo Kk たこ焼風のソ−セ−ジの製造方法

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58162266A (ja) * 1982-03-20 1983-09-26 Hayashikane Sangyo Kk たこ焼風のソ−セ−ジの製造方法

Also Published As

Publication number Publication date
CN1217603C (zh) 2005-09-07
CN1471857A (zh) 2004-02-04
AU2002335283A1 (en) 2004-02-23

Similar Documents

Publication Publication Date Title
CN103330232A (zh) 一种野菜鸡肝风味迷你萨拉米香肠及其制备方法
RU2317728C2 (ru) Содержащая рыбу рубленая колбаса или рубленая сосиска в западном стиле из мяса только водных животных и способ ее приготовления
RU2311832C2 (ru) Колбаса из мяса только водных животных, содержащая рыбу, и способ ее приготовления
CN1180715C (zh) 一种带有成块鱼肉的鱼肉香肠及其制备方法
WO2004012530A1 (fr) Saucisse composee essentiellement de chair de mollusque et son procede de preparation
WO2004012527A1 (fr) Saucisse a base de muscle de petoncle et procede de production associe
CN101664206A (zh) 鱼肉的色拉米肠及其制备方法
CN1224348C (zh) 一种带有成块鱼肉的鱼肉火腿肠及其制备方法
CN101664205A (zh) 一种带有成块鱼肉的广式腊肠及其制备方法
JP2012000066A (ja) 鶏肉を原料とする食肉加工食品
CN106659211A (zh) 风味改良的食用肉和肉制品及其制造方法
WO2004012531A1 (fr) Jambon avec chair entiere de mollusques aquatiques comme ingredient et procede de preparation
WO2004012532A1 (fr) Saucisse a viande en forme, issue d'animal a carapace aquatique, et procede d'elaboration
CN111067038A (zh) 一种肉制品嫩化剂及其制备方法和用途
Waraczewski et al. Long-matured cured meats from Poland and Europe compared–An overview
TWI230584B (en) Pure aquatic animal meat sausage with fish and its preparing method
WO2004016111A1 (fr) Saucisse mettant en oeuvre la chair de carapace d'animal aquatique et sa preparation
WO2004012528A1 (fr) Saucisson prepare a partir de chair de coquillage aquatique et procede de preparation associe
WO2004012529A1 (fr) Saucisson a base de chair de crustaces aquatiques ayant une forme determinee et procede de fabrication correspondant
WO2004016110A1 (fr) Saucisson entierement a base d'animaux marins contenant de la chair de crustaces aquatiques et procede de fabrication correspondant
WO2004016108A1 (fr) Procede de preparation d'une saucisse renfermant de la chair d'un animal aquatique
WO2004016112A1 (fr) Jambon ou jambon a l'occidentale comprenant de la chair d'un animal aquatique a carapace et son procede de preparation
CN1180717C (zh) 纯水生动物肉火腿肠或西式火腿的制作方法
WO2004016109A1 (fr) Saucisse de jambon a base de viande totale d'animal aquatique, ou jambon contenant de la viande de crustace aquatique, et procede d'elaboration correspondant
TWI261498B (en) Process for pure aquatic ham or chinese ham containing fish

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NO NZ OM PH PL PT RO RU SD SE SG SI SK SL TJ TM TN TR TT TZ UA UG US UZ VC VN YU ZA ZM ZW

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): GH GM KE LS MW MZ SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR IE IT LU MC NL PT SE SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG

DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
121 Ep: the epo has been informed by wipo that ep was designated in this application
122 Ep: pct application non-entry in european phase
NENP Non-entry into the national phase

Ref country code: JP

WWW Wipo information: withdrawn in national office

Country of ref document: JP