WO2004016111A1 - Saucisse mettant en oeuvre la chair de carapace d'animal aquatique et sa preparation - Google Patents

Saucisse mettant en oeuvre la chair de carapace d'animal aquatique et sa preparation Download PDF

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Publication number
WO2004016111A1
WO2004016111A1 PCT/CN2002/000648 CN0200648W WO2004016111A1 WO 2004016111 A1 WO2004016111 A1 WO 2004016111A1 CN 0200648 W CN0200648 W CN 0200648W WO 2004016111 A1 WO2004016111 A1 WO 2004016111A1
Authority
WO
WIPO (PCT)
Prior art keywords
meat
aquatic animal
shellfish
sausage
cephalopod
Prior art date
Application number
PCT/CN2002/000648
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 AU2002337989A priority Critical patent/AU2002337989A1/en
Priority to JP2004528245A priority patent/JP2005534337A/ja
Publication of WO2004016111A1 publication Critical patent/WO2004016111A1/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
    • 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
    • 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 containing shellfish meat made of 100% aquatic animals and a preparation method thereof, and belongs to the aquatic product processing technology field. 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 mash it and mix it with starch and poultry meat, and then use the conventional process of sausage production to produce aquatic animal meat sausages.
  • One objective of the present invention is to use unique technology and scientific formula to fully utilize the strong adhesion of cephalopod aquatic animal meat, and to better overcome the difficulty of processing and forming because of the short water content of aquatic animal meat and the large water content.
  • some cephalopod aquatic animal meat was used to replace the livestock and poultry meat in the sausage originally made of shellfish minced meat, and the joint point of aquatic product processing and traditional meat product processing was found.
  • the traditional method of aquatic animal meat sausages made by adding livestock and poultry meat as a binder is eliminated, and a 100% shellfish-containing pure aquatic animal is produced which is convenient, delicious, delicious, and nutritious.
  • Meat sausage 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 technical scheme of pure aquatic animal meat sausages containing shellfish meat is as follows: using chopped cephalopod aquatic animal meat as the The binder is mixed with shellfish meat as the main ingredient, and then mixed with seasoning auxiliary materials to prepare shellfish-containing pure aquatic animal meat sausages by conventional methods, in which the weight ratio of cephalopod aquatic animal meat to the total weight ranges.
  • cephalopod aquatic animals can include squid (Todarodes pacificus), gold owl (Sepia esculenta), Japanese cockroach (Loligo japonica), and 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 shellfish meat is to mix the processed cephalopod aquatic animal meat with shellfish meat and add it as an auxiliary material according to the needs of different tastes according to the conventional technology.
  • the weight ratio of the auxiliary material can be For: 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, thickener 0.01-5, mix the above ingredients evenly, pour Packed 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.
  • the shellfish meat may be shellfish minced meat or shellfish pieces.
  • Shellfish pieces can be raw, cooked, smoked and / or dried products; the shape of shellfish pieces can be whole pieces, strips, flakes; the size of shellfish pieces is 2-100 mm in length, 2-40 mm in thickness, It is 2-40 mm wide.
  • aquatic animal meat sausage has richer fresh flavor, better taste and nutrition. More abundant.
  • 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
  • Example 1 Selected clam meat 60 kg, squid 40 kg, processed into 2-100 mm 3 ⁇ 4 pieces, 2.7 kg of salt, 2 kg of sugar, 6 kg of soy protein, 0.2 kg of spices, 1 kg of cooking wine. The mixture is uniformly mixed, vacuum-filled in the casing of the animal, and then dried, cooked at low temperature and smoked, that is, grilled shellfish meat sausage of the invention.
  • the sausages described in the claims of the present invention include both sausages, sausages, smoked sausages, and hot dog sausages.
  • Industrial applicability The product of the present invention organically combines the advantages of delicious aquatic products with 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 during travel, 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

La saucisse est préparée à l'aide de chair d'animal aquatique pure contenant la chair d'animaux à carapace. Les matières principales sont la chair hachée d'animaux aquatiques céphalopodes utilisée comme liant à laquelle est mélangée la chair de l'animal à carapace, sont ensuite ajoutés des assaisonnements à titre de matières secondaires et enfin ledit produit est préparé par un procédé classique de fabrication de saucisses, dans lequel la chair de l'animal aquatique céphalopode représente 8-95 % en poids du poids total du produit. L'invention est obtenue par utilisation d'une caractéristique de meilleure force de cohésion dans un animal aquatique céphalopode, elle règle les problèmes de manque de fibre de chair plus courte pour un animal à carapace et les quantités d'eau contenue ne facilitant pas le traitement et la formation ; en même temps l'obtention d'une saucisse à chair aquatique contenant une chair animale aquatique pure est devenue une réalité, de même que le remplacement de la chair d'animaux et de volaille dans les saucisses actuelles par la chair d'animal aquatique céphalopode pendant la transformation. L'invention ouvre une nouvelle voie de transformation de produit aquatique. Ladite saucisse conserve les valeurs nutritives et la saveur originales de variétés de chairs d'animaux aquatiques à grande échelle comparées aux produits actuels de saucisses contenant de la chair de carapace et de la chair d'animaux et de volaille en tant que matières premières sur le marché, le goût de la présente saucisse est rehaussé, meilleur et elle comporte un plus grand nombre de nutriments.
PCT/CN2002/000648 2002-08-14 2002-09-13 Saucisse mettant en oeuvre la chair de carapace d'animal aquatique et sa preparation WO2004016111A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
AU2002337989A AU2002337989A1 (en) 2002-08-14 2002-09-13 A sausage involving carapace meat of aquatic animal and its preparation
JP2004528245A JP2005534337A (ja) 2002-08-14 2002-09-13 甲殻類の肉を含む純水生動物肉のソーセージ及びその製造方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CNB021288135A CN1180716C (zh) 2002-08-14 2002-08-14 含贝类肉的纯水生动物肉香肠及其制作方法
CN02128813.5 2002-08-14

Publications (1)

Publication Number Publication Date
WO2004016111A1 true WO2004016111A1 (fr) 2004-02-26

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2002/000648 WO2004016111A1 (fr) 2002-08-14 2002-09-13 Saucisse mettant en oeuvre la chair de carapace d'animal aquatique et sa preparation

Country Status (5)

Country Link
JP (1) JP2005534337A (fr)
KR (1) KR100682598B1 (fr)
CN (1) CN1180716C (fr)
AU (1) AU2002337989A1 (fr)
WO (1) WO2004016111A1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN108077797A (zh) * 2017-12-26 2018-05-29 重庆医学检验试剂研究所 一种蜻蜓若虫和田螺腊鸽肠及其制备方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60207562A (ja) * 1984-04-02 1985-10-19 Ninben:Kk 肉類の切削食品及びその製造方法
CN1082354A (zh) * 1992-08-15 1994-02-23 山东烟台食品研究所 用扇贝边制作香肠的工艺方法
JPH0923853A (ja) * 1995-07-13 1997-01-28 Toshiharu Kobayashi 貝類の貝柱、及び牡蛎類を混入してなるハムソーセージ、及びウインナーソーセージ類
CN1235788A (zh) * 1998-05-16 1999-11-24 鲁正祥 钙磷鱼糜火腿、香肠
CN1305740A (zh) * 2000-01-18 2001-08-01 吴奎征 天然植物肉系列食品

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60207562A (ja) * 1984-04-02 1985-10-19 Ninben:Kk 肉類の切削食品及びその製造方法
CN1082354A (zh) * 1992-08-15 1994-02-23 山东烟台食品研究所 用扇贝边制作香肠的工艺方法
JPH0923853A (ja) * 1995-07-13 1997-01-28 Toshiharu Kobayashi 貝類の貝柱、及び牡蛎類を混入してなるハムソーセージ、及びウインナーソーセージ類
CN1235788A (zh) * 1998-05-16 1999-11-24 鲁正祥 钙磷鱼糜火腿、香肠
CN1305740A (zh) * 2000-01-18 2001-08-01 吴奎征 天然植物肉系列食品

Also Published As

Publication number Publication date
AU2002337989A1 (en) 2004-03-03
KR100682598B1 (ko) 2007-02-15
CN1180716C (zh) 2004-12-22
CN1475154A (zh) 2004-02-18
JP2005534337A (ja) 2005-11-17
KR20050039849A (ko) 2005-04-29

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