WO2004016110A1 - Saucisson entierement a base d'animaux marins contenant de la chair de crustaces aquatiques et procede de fabrication correspondant - Google Patents

Saucisson entierement a base d'animaux marins contenant de la chair de crustaces aquatiques et procede de fabrication correspondant Download PDF

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Publication number
WO2004016110A1
WO2004016110A1 PCT/CN2002/000646 CN0200646W WO2004016110A1 WO 2004016110 A1 WO2004016110 A1 WO 2004016110A1 CN 0200646 W CN0200646 W CN 0200646W WO 2004016110 A1 WO2004016110 A1 WO 2004016110A1
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aquatic
meat
crustacean
animal meat
aquatic animal
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PCT/CN2002/000646
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English (en)
French (fr)
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Shan Wang
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Shan Wang
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Priority to AU2002330435A priority Critical patent/AU2002330435A1/en
Publication of WO2004016110A1 publication Critical patent/WO2004016110A1/zh

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    • 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
    • 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
    • A23L17/40—Shell-fish
    • 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 of aquatic crustacean meat made of 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.
  • cephalopod aquatic animal meat was used to replace the livestock and poultry meat in the sausage that originally used crustacean minced meat as the raw material, and the combination of aquatic product processing and traditional meat product processing was found.
  • the traditional method of aquatic animal meat sausage made by adding livestock and poultry meat as a binder is eliminated, and a 100% water-containing raw crustacean meat which is convenient, delicious, good-looking, and rich in nutrition and taste is purely aquatic.
  • 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 technology in the production process, which is better than the shellfish minced meat currently available on the market.
  • the aquatic animal meat sausages made from raw materials of livestock and poultry are richer in flavor and better in taste. Make the aquatic animal meat sausage a pure aquatic animal meat sausage which is delicious and can see the aquatic animal meat in the true sense.
  • the technical scheme of pure aquatic animal meat sausage containing water raw crustacean meat is as follows: using chopped cephalopods to vividly The meat is used as a binder, mixed with aquatic crustacean meat as a main ingredient, and then mixed with seasoning accessories, and then made into aquatic crustacean pure water aquatic meat sausages by conventional methods, in which cephalopod aquatic meat accounts for the total weight
  • the weight ratio range is
  • cephalopod aquatic animals can include squid (Todarodes pacificus), gold owl (Sepia esculenta), Japanese calabash (Loligo japonica), Mann's Sepiella maindroni, Doryteuthis bleekeri, Sepioteuthis lessoniana, Octopus variabilis, Octopus ochellatus and Octopus vulgaris.
  • the above cephalopod aquatic animal treatment method is to select a certain amount of cephalopod aquatic animal meat to perform rough processing, remove the inedible part, and then make the edible part into a desired length of 2-100 mm and a thickness of 2-40 Blocks, strips, slices, or granules with a width of 2-40 mm, and then marinate with an appropriate amount of condiments for 2-48 hours.
  • the condiments required for curing can include soy sauce, spices, allspice, paprika, etc. .
  • the manufacturing method of the pure aquatic animal meat sausage containing water raw crustacean meat is to mix the processed cephalopod aquatic animal meat and aquatic crustacean meat, and add it as an auxiliary material according to the needs of different tastes according to the conventional technology.
  • the ratio can be: soy sauce 0-8, refined salt 0.5-5, sugar 1-10, soy protein or starch 0-8, carrageenan 1-5, spices 0.01-5, and thickener 0.01-5. , Filled in animal casings or simulated casings, and then steamed, cooked, smoked, and grilled at low temperature to form sausages, grilled sausages, smoked sausages, or hot dog sausages, respectively.
  • the aquatic crustacean meat may be aquatic crustacean meat or aquatic crustacean pieces.
  • Aquatic crustacean blocks can be raw, cooked, smoked and / or dry products; the shape of aquatic crustacean blocks can be monolithic, stripe, or sheet; the size of aquatic crustacean blocks is 2-100 mm in length and 2- 40 mm, 2-40 mm wide.
  • the beneficial effects of the product of the present invention are as follows-. It maintains the nutrition and original flavor of various aquatic animal meat to the maximum extent, compared with the aquatic animal meat sausage made from aquatic crustacean minced meat and livestock and poultry meat as raw materials on the market, Fresh flavor is stronger, taste better, and more nutritious.
  • the aquatic animal meat sausage has become 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 recipes can have, they can also 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
  • sausages described in the claims of the present invention include both sausages, grilled sausages, smoked sausages, and hot dog sausages.
  • 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 consumed at home and during travel, and because the product of the present invention has high nutritional value, it is also very beneficial to people's health.

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  • 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)

Description

含水生甲壳类肉的纯水生动物肉香肠及其制作方法 发明领域
本发明涉及一种用百分之百水生动物制作的含水生甲壳类肉的纯水生动物肉香 肠及其制备方法， 技术领域属于水产品处理。 背景技术
水生动物肉是营养价值很高， 味道极鲜美， 深受人们喜爱的食品。 特别是现在， 多吃水产品，少吃畜禽肉， 已逐渐成为一种消费时尚。传统的水产品加工方法有腌制、 熏制、 制罐头等， 或进行冷冻运输以满足无水产品地区人们的需要。 近年来， 用水生 动物肉生产香肠的技术得到了很大的发展， 这在一定程度上满足了人们的需要， 但是 现在市场出售的各类水生动物肉香肠，都是采用将水生动物肉斩碎或擂溃后与淀粉和 畜禽肉混合，然后再以制香肠的常规工艺来生产水生动物肉香肠，这种方法的缺陷是： 水生动物肉自身香味不明显，而且仍然无法摆脱口感干涩、弹性差、 口味单一等问题， 人们在咀嚼时仍无法感觉到水生动物肉在香肠中的存在。 同时添加部分畜禽肉， 增加 了其脂肪及胆固醇的含量。 发明内容
本发明的一个目的： 是用独特的工艺和科学的配方， 充分利用头足类水生动物肉 粘接性强的特点， 较好地克服了因为水生动物肉纤维短， 水分大而不易加工成形的缺 点， 同时在制作过程中用头足类水生动物肉替代了原来以甲壳类肉糜为原料的香肠中 的畜禽肉， 找到了水产品加工和传统肉制品加工的结合点。 同时又摆脱了传统的以添 加畜禽肉作为粘结剂制造的水生动物肉香肠的方法， 生产出既方便好吃、 好看、 又营 养丰富味道纯正的百分之百的含水生甲壳类肉的纯水生动物肉香肠。 其应用的范围 大， 原料来源广， 为水产品加工开辟了一条新途径。
本发明的另一个目的：是通过在制作过程中采用成形水生动物为原料和低温蒸煮 工艺， 在香肠中最大限度地保持水生动物原有的营养和风味， 比市场上现有的以贝类 肉糜和畜禽肉为.原料制成的水生动物肉香肠的鲜香味更浓郁， 口感更好。使水生动物 肉香肠成为既好吃、又看得见水生动物肉的真正意义上的百分之百的含水生甲壳类肉 的纯水生动物肉香肠。
为了实现上述目的， 本发明的技术方案如下：
含水生甲壳类肉的纯水生动物肉香肠的技术方案如下：利用切碎的头足类水生动 物肉作为粘结剂与水生甲壳类肉混合作为主料，再配以调味辅料后用常规方法制成含 水生甲壳类肉的纯水生动物肉香肠，其中头足类水生动物肉占总重量的重量比范围为
8-95%, 优选 25-60%， 更优选 30-50% ; 头足类水生动物可以包括鱿鱼 (Todarodes pacificus) , 金乌鰂（Sepia esculenta)、 日本枪乌鰂（Loligo japonica)、 曼氏无针乌鰂 (Sepiella maindroni)、 长枪乌鰂 (Doryteuthis bleekeri)、 拟乌鰂 (Sepioteuthis lessoniana)、 长蛸 (Octopus variabilis)、 短蛸 (Octopus ochellatus)禾口真虫肖 (Octopus vulgaris)。
上述头足类水生动物的处理方法是选用一定数量的头足类水生动物肉先进行粗 加工，去除不可食部分，然后将可食部分制成所需的长度 2-100毫米、厚度 2-40毫米、 宽为 2-40毫米的块、 条、 片或颗粒形， 再用适量的调味品腌制 2-48小时， 腌制所需 的调味品可包括酱油、 香辛料、 五香粉、 辣椒粉等。
上述含水生甲壳类肉的纯水生动物肉香肠的制作方法为将处理好的头足类水生 动物肉和水生甲壳类肉混合， 并按照常规技术根据不同口味的需求添加作为辅料， 辅 料的重量比可以为： 酱油 0-8、精盐 0.5-5、糖 1-10、大豆蛋白或淀粉 0-8、卡拉胶 1-5、 香辛料 0.01-5、 增稠剂 0.01-5， 将上述原料混合均匀， 灌装于畜肠衣或模拟肠衣， 再 以低温蒸、 煮、 熏、 烤熟后分别形成香肠、 烤肠、 熏肠或热狗肠等产品。
上述水生甲壳类肉可以是水生甲壳类肉糜或水生甲壳类块。
水生甲壳类块可以是生、 熟、 熏和 /或干制品； 水生甲壳类块的形状可以是整块、 条状、 片状； 水生甲壳类块的大小为长度 2-100毫米、 厚度 2- 40毫米、 宽为 2-40毫 米。
本发明产品的有益效果如下- . 最大限度地保持了各种水生动物肉的营养和原有风味， 比市场现有的以水生甲壳 类肉糜和畜禽肉为原料制成的水生动物肉香肠， 鲜香味更浓郁、 口感更好、 营养更丰 富。 使水生动物肉香肠成为了既好吃， 又看得见水生动物的真正意义上的百分之百的 纯水生动物香肠， 填补了市场的空白。
较好地克服了因水生动物肉纤维短，水份大而不易加工成形的缺憾，适用范围大， 原料来源广， 为水产品深加工开辟了一条新途径。
将水生动物肉味道鲜美、 营养价值高和传统香肠易于保存携带， 食用方便， 风味 独特的特点有机地结合在一起， 为社会提供了一种新的方便食品。而且因采用不同配 方可具有的不同风味， 又能满足消费者的不同需求。 同时也解决了部分消费者既爱吃 水生动物肉又不善烹调的难题。 具体实施方式
下面利用实施例对本发明作进一步说明- 实施例 1 :
选虾仁 60千克、 鱿鱼 40千克， 加工成 2-100毫米的块， 盐 2.7千克、 糖 2千克、 大豆蛋白 6千克、 香辛料 0.2千克、 料酒 1千克。 混合均匀， 真空灌装于畜肠衣内， 然后干燥、 低温蒸煮烟熏， 即成本发明产品烤虾仁香肠。
实施例 2:
选蟹肉 70千克、 鱿鱼 30千克， 加工成 2-100毫米的块， 盐 2.7千克、 糖 2千克、 大豆蛋白 6千克、 香辛料 0.2千克、 料酒 1千克。 混合均匀， 真空灌装于畜肠衣内， 然后干燥、 低温蒸煮烟熏， 即成本发明产品烤蟹肉香肠。
实施例 3 :
选虾肉 92千克、 墨鱼 8千克， 加工成 2-100毫米的块， 盐 2.7千克、 糖 2千克、 大豆蛋白 6千克、 香辛料 0.2千克、 料酒 1千克。 混合均匀， 真空灌装于畜肠衣内， 然后干燥、 低温蒸煮烟熏， 即成本发明产品烤虾香肠。
实施例 4:
选海米 50千克， 加工成 1-90毫米的块， 长蛸肉块 50千克， 酱油 4千克， 盐 3.5 千克， 糖 2.5千克， 料酒 1.5千克， 香辛料 0.5千克。 将上述原料混合均匀， 灌装于畜 肠衣， 置阴凉通风处风干 5- 20天， 低温蒸煮熟后， 即成本发明产品中式海米香肠。
实施例 5 :
选蟹肉 5千克， 加工成 1-90毫米的块， 鱿鱼肉块 95千克， 酱油 4千克， 盐 3.5 千克， 糖 2.5千克， 料酒 1.5千克， 香辛料 0.5千克。 将上述原料混合均匀， 灌装于畜 肠衣， 置阴凉通风处风干 5-20天， 低温蒸煮熟后， 即成本发明产品中式蟹肉香肠。
从上述实施例中可以清楚理解， 本发明权利要求书所说的香肠既包括香肠， 也包 括烤肠， 薰肠和热狗肠。 工业实用性
本发明产品将水产品味道鲜美， 营养价值高， 和传统香肠易于保存、 携带、 食用 方便、 风味独特的优点有机地结合在一起， 为社会提供了一种新的方便食品。平时居 家、旅行时可以很方便地食用本发明产品，并且由于本发明产品具有很高的营养价值， 对人们的健康也非常有益。

Claims

权 利 要 求
1. 一种含水生甲壳类肉的纯水生动物肉香肠， 其特征是利用切碎的头足类水生 动物肉作为粘结剂与水生甲壳类肉混合作为主料，再配以调味辅料后用常规方法制成 含水生甲壳类肉的纯水生动物肉香肠， 其中头足类水生动物肉占总重量的 8-95%。
2. 如权利要求 1所述的含水生甲壳类肉的纯水生动物肉香肠， 其中所述头足类 水生动物肉占总重量的 25-60%。
3. 如权利要求 2所述的含水生甲壳类肉的纯水生动物肉香肠， 其中所述头足类 水生动物肉占总重量的 30-50%。
4. 如权利要求 1-3 中任意一项所述的含水生甲壳类肉的纯水生动物肉香肠， 其 中所述头足类水生动物包括鱿鱼、 金乌鰂、 日本枪乌鰂、 曼氏无针乌鰂、 拟乌鰂、 长 枪乌鰂、 长蛸、 短蛸和真蛸。 .
5. 如权利要求 1-3 中任意一项所述的含水生甲壳类肉的纯水生动物肉香肠， 其 中所述头足类水生动物肉的处理方法是选用一定数量的头足类水生动物肉先进行粗 加工，去除不可食部分，然后将可食部分制成所需的长度 2-100毫米、厚度 2-40毫米、 宽为 2-40毫米的块、 条、 片或颗粒形， 再用适量的调味品腌制 2-48小时。
6. 如权利要求 1-3 中任意一项所述的含水生甲壳类肉的纯水生动物肉香肠， 其 中所述水生甲壳类肉是水生甲壳类肉糜或水生甲壳类肉块。
7. 如权利要求 1-3 中任意一项所述的含水生甲壳类肉的纯水生动物肉香肠， 其 中所述水生甲壳类块是生、 熟、 熏和 /或干制品。
8. 如权利要求 1-3 中任意一项所述的含水生甲壳类肉的纯水生动物肉香肠， 其 中所述水生甲壳类块的形状是整块、 条状、 片状。
9. 如权利要求 1-3 中任意一项所述的含水生甲壳类肉的纯水生动物肉香肠， 其 中所述辅料的重量比为精盐 0.5-5、 酱油 0-8、 糖 1-10、 大豆蛋白或淀粉 0-8、 卡拉胶 1—5、 香辛料 0.01-5、 增稠剂 0.01-5。
10.如权利要求 1-3 中任意一项所述含水生甲壳类肉的纯水生动物肉香肠的制作 方法， 其特征在于： 选用一定数量的头足类水生动物肉先进行粗加工， 去除不可食部 分， 然后将可食部分制成所需的长度 2-100毫米、 厚度 2-40毫米、 宽为 2- 40毫米的 块、 条、 片或颗粒状， 再用适量的调味品腌制 2-48 小时； 然后将处理好的头足类水 生动物肉和水生甲壳类肉混合， 其中头足类水生动物肉占总重量的 8-95%; 并按照常 规技术根据不同口味的需求添加作为辅料， 将原料混合均匀， 灌装于畜肠衣或模拟肠 衣， 再以低温蒸、 煮、 熏或烤熟后分别制成香肠、 烤肠或熏肠。
PCT/CN2002/000646 2002-08-14 2002-09-13 Saucisson entierement a base d'animaux marins contenant de la chair de crustaces aquatiques et procede de fabrication correspondant WO2004016110A1 (fr)

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Publication number Priority date Publication date Assignee Title
US8053017B2 (en) * 2006-09-28 2011-11-08 Phillips Foods, Inc. Method for manufacturing formed lumps of shellfish meat

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103371377A (zh) * 2012-04-26 2013-10-30 苏州喜福瑞农业科技有限公司 一种营养嫩香肠的制作方法

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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
CN1276179A (zh) * 2000-02-25 2000-12-13 杨军 一种虾的深加工制品的加工工艺及方法

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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
CN1276179A (zh) * 2000-02-25 2000-12-13 杨军 一种虾的深加工制品的加工工艺及方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8053017B2 (en) * 2006-09-28 2011-11-08 Phillips Foods, Inc. Method for manufacturing formed lumps of shellfish meat

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