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Ham sausage made from formed aquatic mollush and preparing method thereof

A mollusk and ham sausage technology, which is applied in food preparation, application, food science, etc., can solve the problems of molluscs such as indistinct aroma, single taste, dry taste, etc., and achieve the effect of solving poor cooking, unique flavor and delicious taste

Inactive Publication Date: 2005-08-17
青岛波尼亚食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method still cannot get rid of the problems that the mollusk itself has no obvious fragrance, few available varieties, dry taste and single taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Select 70 kg of squid, marinate it and process it into 5-100 mm square pieces, 30 kg of ground pork as the main ingredient, add 2.8 kg of salt, 2 kg of sugar, 5 kg of soybean protein, 1 kg of carrageenan, 0.2 kg of spices, cooking wine 1 kg, 1 kg each of green onion and ginger. Fully mix the above raw materials with a mixer, fill them into simulated casings with a vacuum filling machine, seal the two ends with U-shaped clips or Great Wall clips, and cook them in a smoker or hot water cooking tank. After cooling and draining, the squid ham sausage is the product of the present invention.

Embodiment 2

[0022] Choose 70 kg of cuttlefish, process it into 10-30 mm square pieces, 30 kg of minced pork as the main ingredient, add 3 kg of refined salt, 2.2 kg of sugar, 8 kg of soybean protein, 1.5 kg of carrageenan, 0.22 kg of spices, and 1 kg of cooking wine. Fully mix the above raw materials with a mixer, fill them into polyvinylidene chloride film with a KAP filling machine, seal the two ends with aluminum wire, sterilize and cook in a high-pressure sterilizer, cool and drain, and then Cost invention product cuttlefish meat ham sausage.

Embodiment 3

[0024] Choose 65 kg squid, process it into strips with a length of 100 mm and a width of 20 mm, 35 kg of minced pork as the main ingredient, add 1.5 kg of refined salt, 2.8 kg of sugar, 1.5 kg of carrageenan, 0.5 kg of spices, and 1.2 kg of cooking wine. The mixer is fully mixed evenly, filled in the polyvinylidene chloride film with a KAP filling machine, the two ends are ligated and sealed with aluminum wire, sterilized and cooked in a high-pressure sterilizer, and after cooling and draining, the cuttlefish of the present invention is obtained. Fish and ham sausage.

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PUM

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Abstract

A seafood-ham sausage is prepared from the shaped aquatic mollusk through taking its edible part, preserving, proportionally mixing it with the meat of domestic animals and fowls, and conventional steps. Its advantages are strong fragrance, unique taste and good enjoyment to eat it.

Description

technical field [0001] The invention relates to a ham sausage made of shaped aquatic mollusk meat as a raw material and a preparation method thereof, and the technical field belongs to aquatic product processing. Background technique [0002] Aquatic molluscs (hereinafter referred to as molluscs), including cephalopods, are a group with many types and large quantities in aquatic products. Because of its extremely delicious taste, high nutritional value, and rich in various trace elements beneficial to the human body, it is deeply loved by consumers. In recent years, the technology of making ham sausage with mollusk meat has also developed to a certain extent, but in the existing technology, the mollusk meat is chopped or crushed, then added to minced fish and minced meat, and then cooked in a conventional way. Craft making ham sausage. This method still can't get rid of the problems that the mollusk's own fragrance is not obvious, the available varieties are few, the mouth...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/00A23L17/50
CPCA23L1/3103A23L1/333A23L17/50A23L13/03
Inventor 王山
Owner 青岛波尼亚食品有限公司
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