Ham sausage made from formed aquatic shellfish and preparing method thereof

A technology of animal meat and ham sausage, which is applied in food preparation, application, food science, etc., can solve the problems of unobvious aroma, single taste, and dry taste of shellfish animal meat, and achieve the solution of poor cooking, unique flavor, and delicious taste Effect

Inactive Publication Date: 2005-08-17
徐伟
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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 shellfish meat 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

[0019] Choose 70 kg of conch meat, 30 kg of minced pork as the main ingredients, add 2.8 kg of salt, 2 kg of sugar, 1 kg of carrageenan, 0.2 kg of spices, 1 kg of cooking wine, 1 kg of green onions and 1 kg of 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 smoke furnace or a hot water cooking tank. After cooling and draining, the conch meat ham sausage is the product of the present invention.

Embodiment 2

[0021] Choose 70 kg of scallop meat, 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, 1.8 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 in polyvinylidene chloride film with a KAP filling machine, tie the two ends with aluminum wires and seal them, sterilize and cook them in a high-pressure autoclave, cool and drain, and then Cost invention product scallop ham sausage.

Embodiment 3

[0023] Use 65 kg of clam meat, 35 kg of minced pork as the main ingredients, add 1 kg of refined salt, 2.8 kg of sugar, 3 kg of soybean protein, 2 kg of carrageenan, 0.5 kg of spices, and 1.2 kg of cooking wine. Mix the above raw materials evenly with a mixer. Fill in the simulated casing with a vacuum filling machine, seal the two ends with a U-shaped card or a Great Wall card, steam and cook in a smoke furnace or a hot water cooking tank, and after cooling and draining, it is the product of the present invention Meretrix ham sausage.

[0024] Conch meat, scallop meat and meretrix meretrix meat in the above-mentioned embodiment, if its flesh size is less, can be used as a whole; 20mm, thick 5-10mm and so on.

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PUM

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Abstract

A seafood-ham sausage is prepared from the shaped aquatic shellfish through taking its edible part, preserving, proportionally mixing it with the meat blocks or minced 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 shellfish meat as a raw material and a preparation method thereof, and the technical field belongs to aquatic product processing. Background technique [0002] Aquatic shellfish are a population 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 shellfish animal meat has also developed to a certain extent, but the existing technology is to chop or crush the shellfish animal meat, add it to minced fish and minced meat, and then use the conventional process Make ham sausage. This method still can't get rid of the problems that the shellfish meat's own fragrance is not obvious, available varieties are few, mouthfeel is dry and astringent, and taste is single. People...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/60A23L17/40
CPCA23L1/33A23L1/3175A23L17/40A23L13/65
Inventor 王山
Owner 徐伟
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