WO2004012531A1

WO2004012531A1 - Ham with shape meat of aquatic mollusc as material and preparation method

Info

Publication number: WO2004012531A1
Application number: PCT/CN2002/000609
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: CN1214736C; AU2002335284A1; CN1471858A

Abstract

The present invention is related to a kind of ham with shape meat of aquatic mollusc. The process includes: rough finishing to the mollusc, removing the inedible parts, subjecting edible parts to be cured, selecting the said shape meat 10-90, meat of beast or poultry 1-49(weight parts) as major materials, then preparing according to conventional ham process. The present product maintains the original flavor and nutrition of the mollusc in the ham at maximum, comparing the previous ham prepared by the broken meat of aquatic mollusc as a material, it smells stronger and posesses better taste. It is a really mollusc ham and true one for either showing good taste or having visible mollusc meat.

Description

Field of invention

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

'Aquatic molluscs (hereinafter referred to as molluscs), including cephalopods, are a large species and a large number of 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 mollusc meat has also developed to some extent, but in the existing technology, mollusc meat is chopped or mashed, and then added to surimi and minced meat, and then conventionally Process for making ham sausage. 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 full of nirvana, and the taste is single. People cannot feel the presence of mollusk 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 mollusc meat as the main raw material, so as to maintain its original flavor in the ham sausage to a maximum extent, compared with the existing mollusk meat emulsion produced on the market The ham sausage has more fresh flavor and better taste, making the mollusc meat ham sausage a real mollusk meat ham sausage that is not only delicious but also can see various mollusc 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, various 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 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 aquatic mollusc meat, first marinate it with salt, spices and thickeners for 1 to 24 hours, and process the marinated mollusc meat to grow 2-100 mm in width, 2-60 mm in width, thick 2—40 mm blocks, strips, flakes. Then, according to the proportion of 10 to 90 parts of formed mollusc 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 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 raw materials with a vacuum mixer evenly, and fill them in animal casings or simulated casings Then, the ham sausage is produced by a conventional method.

The above-mentioned auxiliary materials also include onion ginger of 0.015-0.1 parts by weight and / or 0.1-0.2 soy sauce. The above-mentioned shaped aquatic mollusc meat includes its dry products, pickled products, and fresh products.

The aforementioned aquatic molluscs include: squid, cuttlefish, octopus, squid fish, pen tubefish, and the like.

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 sausage manufacturing 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, technology, appearance, etc.

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

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 ham sausage made from chopped or mashed mollusc meat as raw materials on the market, the fresh flavor is richer and the taste is better. The intestine has become a real mollusc meat ham sausage that is both delicious and can see the mollusc meat, filling the gap in the market. The invention solves the problem of combining 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. In the production of ham sausage, various mollusks are used as raw materials, which has a wide range of applications and a wide range of raw materials, and at the same time, it has opened up a new way for deep processing of aquatic products.

The mollusk meat has delicious taste, high nutritional value, and the traditional ham sausage is easy to save, carry, convenient to eat, and uniquely combines the advantages of organic flavor. It provides a new convenient food for the society. It has different flavors and can meet the different needs of consumers. At the same time, it also solved the problem that some consumers love soft animals 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, marinate and process into 5-100 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, 0.2 kg of spices, 1 kg of cooking wine, 1 kg each of shallot and ginger. 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. After cooling and draining, it is the squid ham sausage of the invention.

Example 1

Select cuttlefish 70 kg, 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, 1.5 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, cooled and drained, that is, Invented product cuttlefish ham sausage.

Example 3

Select 65 kg squid, process 100mm wide, 20mm wide strips, mix with 35kg pork minced as the main ingredient, add 1.5kg refined salt, 2.8kg sugar, 1.5kg carrageenan, 0.5kg spices, 1.2kg cooking wine The raw materials are fully mixed with a blender, filled into a polyvinylidene chloride film with a KAP filler, and the two ends are ligated and sealed with aluminum wire, sterilized and cooked in an autoclave, and after cooling and draining, the invention Product squid fish ham 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 ham sausage is easy to save, carry, convenient to eat, and unique in flavor, and provides a new convenient food for the society. The product of the present invention can be easily consumed at home and when traveling, and because the product of the present invention has high nutritional value, it is also very beneficial to human health.

Claims

Rights request

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

2. The ham 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, cara Gum 1-5, spices 0.01-5, cooking wine 1-5.

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

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

5. The ham sausage using raw 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 sheet, and the length is 2-100 mm and the width is 2 — 60 mm and 2 to 40 mm thick.

6. The ham sausage using shaped aquatic mollusc meat as raw material according to claim 5, characterized in that the livestock or poultry meat or minced meat refers to the minced meat of pigs, cattle, sheep, chickens, and rabbits made by the existing process Or pieces of meat.

7. The ham sausage using shaped aquatic mollusc meat as raw material according to claim 6, characterized in that the aquatic molluscs include: squid, cuttlefish, octopus, squid fish, pen-tube fish.

8. A method for making ham sausage using shaped aquatic mollusc meat as a raw material, which is characterized in that a certain amount of mollusc meat is selected, and the salt, spices and thickener are first marinated for 1 to 24 hours. Mollusc meat is processed into 2-100 mm, 2-60 mm wide, 2-40 mm thick pieces, strips, and slices in accordance with the needs, and then 10-90 portions of mollusc meat are formed, and livestock or poultry meat or minced meat 11 The proportion of 49 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 1-5, spices 0.01-5, cooking wine 1-5, mix the above raw materials with a vacuum mixer, fill them in animal casings or simulated casings, and then produce ham sausages by conventional methods.