WO2004016108A1 - Procede de preparation d'une saucisse renfermant de la chair d'un animal aquatique - Google Patents

Procede de preparation d'une saucisse renfermant de la chair d'un animal aquatique Download PDF

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Publication number
WO2004016108A1
WO2004016108A1 PCT/CN2002/000650 CN0200650W WO2004016108A1 WO 2004016108 A1 WO2004016108 A1 WO 2004016108A1 CN 0200650 W CN0200650 W CN 0200650W WO 2004016108 A1 WO2004016108 A1 WO 2004016108A1
Authority
WO
WIPO (PCT)
Prior art keywords
animal meat
sausage
aquatic
aquatic animal
meat
Prior art date
Application number
PCT/CN2002/000650
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 AU2002327328A priority Critical patent/AU2002327328A1/en
Publication of WO2004016108A1 publication Critical patent/WO2004016108A1/fr

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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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • 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
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces

Definitions

  • the invention relates to a pure aquatic animal meat sausage made from 100% aquatic animals and a preparation method thereof.
  • the technical field belongs to aquatic product processing. Background technique
  • Aquatic animal meat is a food that is highly nutritious and tastes delicious. Especially now, eating more aquatic products and less livestock and poultry meat has gradually become a consumption fashion.
  • Traditional aquatic product processing methods include pickling, smoking, canning, etc., or frozen transportation to meet the needs of people in aquatic product-free areas.
  • the technology of producing sausages from aquatic animal meat has greatly developed, which has met people's needs to a certain extent.
  • all types of aquatic animal meat sausages currently on the market use chopped aquatic animal meat. Or it can be mixed with starch and livestock and poultry after being crushed, and then the aquatic animal meat sausages are produced by the conventional process of making sausages.
  • the disadvantages of this method are: the aroma of aquatic animal meat is not obvious, and it still cannot get rid of dryness and elasticity. Poor, single taste and other problems, people still can not feel the presence of aquatic animal meat in sausages when chewing. At the same time, some livestock and poultry meat was added to increase the content of fat and cholesterol.
  • An object of the present invention is to use a unique process and scientific formula to make full use of the strong adhesion of cephalopod aquatic animal meat, and to better overcome the problem that the aquatic animal meat has short fibers and large water, which is difficult to process and form. Disadvantage.
  • part of the cephalopod aquatic animal meat was used in the production process to replace the livestock and poultry meat in the sausage that originally used the minced meat of aquatic animals as the raw material, and found the combination of aquatic product processing and traditional meat product processing.
  • the traditional method of aquatic animal meat sausages made by adding livestock and poultry meat as a binder has been rid of the traditional method of producing 100% pure aquatic animal meat sausages which are convenient, delicious, nutritious and pure. Its wide application range and wide range of raw materials have opened a new way for aquatic product processing.
  • Another object of the present invention is to maintain the original nutrition and flavor of aquatic animals in sausages to the greatest extent by using shaped aquatic animals as raw materials and low-temperature cooking process in the production process.
  • Minced meat and poultry meat as raw materials of aquatic animal meat sausages have a richer fresh flavor and a better taste.
  • the invention relates to a method for preparing pure aquatic animal meat sausage, which is characterized in that the minced cephalopod aquatic animal meat is used in the sausage instead of livestock and poultry meat as a binder.
  • the weight of aquatic animal meat as a binder in the total weight of the sausage The percentage is 8-95%, preferably 25-60%, and more preferably 30-50%.
  • Cephalopod aquatic animal meat can also appear in sausages in chunks, strips, slices or granules as the main ingredient to make pure cephalopod aquatic animal sausages.
  • Cephalopods can include squid (Todarodes pacificus), gold owl (Sepia esculenta), Japanese black owl (Loligo j aponica), S epiella maindroni, doryteuthis bleekeri, Sepioteut is lessoniana, Octopus variabilis, OctQpus ochellatus, and Octopus vulgaris
  • the nutrition and original flavor of all kinds of aquatic animal meat are kept to the maximum extent. Compared with the aquatic animal meat sausages made from animal and poultry meat as raw materials on the market, the fresh flavor is richer, the taste is better, and the nutrition is more abundant. Makes aquatic animal meat sausage into a real 100% pure aquatic animal sausage that is both delicious and visible to aquatic animals, filling the gap in the market.
  • the aquatic animal meat has delicious taste, high nutritional value, and traditional sausages are easy to preserve and carry, which is convenient to eat and unique in flavor. It provides a new convenient food for the society. And because of the different flavors that different prescriptions can have, they can meet the different needs of consumers. At the same time, it solves the problem that some consumers both love to eat aquatic animal meat and are not good at cooking. detailed description
  • Selected clam meat 50 kg processed into 1-90 mm pieces, 50 kg long simmered meat pieces, 4 kg soy sauce, salt 3.5 kg, sugar 2.5 kg, cooking wine 1.5 kg, spices 0.5 kg.
  • the above raw materials are mixed uniformly, filled into animal casings, and air-dried in a cool and ventilated place for 5-20 days. After low-temperature cooking, the Chinese clam sausage is produced into the product of the invention.
  • 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 flavor, and provide a new convenient food for the society.
  • the product of the present invention can be conveniently eaten 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)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention porte sur une saucisse faite avec de la chair d'animal aquatique selon des procédés traditionnels. Après avoir mélangé la chair hachée d'un animal aquatique céphalopode qui est utilisée comme liant et comme matière de base, on ajoute à ce mélange des assaisonnements. La teneur en chair de céphalopode représente 8 à 95 % en poids de la saucisse. Grâce à sa forte capacité de liaison, la chair de céphalopode est préférée à celle de la viande animale, utilisée dans le traitement des saucisses existantes, et permet de traiter différemment la chair des animaux aquatiques. La saucisse obtenue selon le procédé de cette invention conserve au maximum l'arôme d'origine et les éléments nutritifs des divers animaux aquatiques utilisés. Son arôme et son goût sont bien meilleurs et elle est plus riche en éléments nutritifs comparée à la saucisse contenant de la viande animale comme agent de liaison.
PCT/CN2002/000650 2002-08-14 2002-09-13 Procede de preparation d'une saucisse renfermant de la chair d'un animal aquatique WO2004016108A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2002327328A AU2002327328A1 (en) 2002-08-14 2002-09-13 The method for preparing the whole aquatic-animal meat sausage

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CNB021288151A CN1173641C (zh) 2002-08-14 2002-08-14 纯水生动物肉香肠的制作方法
CN02128815.1 2002-08-14

Publications (1)

Publication Number Publication Date
WO2004016108A1 true WO2004016108A1 (fr) 2004-02-26

Family

ID=31194137

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2002/000650 WO2004016108A1 (fr) 2002-08-14 2002-09-13 Procede de preparation d'une saucisse renfermant de la chair d'un animal aquatique

Country Status (3)

Country Link
CN (1) CN1173641C (fr)
AU (1) AU2002327328A1 (fr)
WO (1) WO2004016108A1 (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101336730A (zh) * 2007-07-05 2009-01-07 王山 一种纯鱼肉香肠及其制备方法
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
CN107048245A (zh) * 2017-04-07 2017-08-18 宁波大学 一种青钱柳黄酮降血脂花蛤香肠的制备方法

Citations (2)

* 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
JPH05199852A (ja) * 1991-10-15 1993-08-10 Iwao Takamura いかの腸詰め及びその製造方法

Patent Citations (2)

* 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
JPH05199852A (ja) * 1991-10-15 1993-08-10 Iwao Takamura いかの腸詰め及びその製造方法

Also Published As

Publication number Publication date
CN1173641C (zh) 2004-11-03
CN1475156A (zh) 2004-02-18
AU2002327328A1 (en) 2004-03-03

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