Ham sausage made from formed aquatic crustacean and preparing method thereof

A crustacean and ham sausage technology, applied in food preparation, application, food science and other directions, can solve the problems of single taste, dry taste, few varieties, etc., and achieve the effect of unique flavor, delicious taste and convenient eating.

Inactive Publication Date: 2005-09-07
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 crustacean itself has no obvious fragrance, there are few available varieties, the taste is dry, and the taste is single.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Choose 70kg of shrimp meat, marinate and process into strips with a length of 50-60mm and a width of 10mm, 30kg of minced pork as the main ingredient, add 2.2kg of salt, 2.3kg of sugar, 5.6kg of soybean protein, 1.3kg of carrageenan, and spices 0.16 kg, 1 kg of cooking wine, 0.7 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, steam and cook them in a smoker or hot water tank, cool and drain After drying, it is the product of the present invention, shrimp meat and ham sausage.

Embodiment 2

[0020] Choose 66 kg of formed crab meat, 34 kg of minced pork as the main ingredients, add 1.8 kg of refined salt, 2.2 kg of sugar, 6 kg of soybean protein, 1 kg of carrageenan, 0.12 kg of spices, and 1.2 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 Crabmeat and ham sausage, a product of the invention of the cost.

Embodiment 3

[0022] Choose 60 kg of marinated whole prawns, 40 kg of minced pork as the main ingredients, add 3.5 kg of refined salt, 1 kg of sugar, 5 kg of soybean protein, 2.5 kg of carrageenan, 0.5 kg of spices, and 1.2 kg of cooking wine. Mix thoroughly with a mixer, fill in simulated casings with a vacuum filling machine, seal the two ends with U-shaped clips or Great Wall clips, steam and cook in a smoker or hot water tank, cool and drain, That is the product of the present invention with shrimp and ham sausage.

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PUM

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Abstract

A seafood-ham sausage is prepared from the shaped aquatic crustaceans through taking its edible part, preserving, preboiling, 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 crustacean meat as a raw material and a preparation method thereof, and the technical field belongs to aquatic product processing. Background technique [0002] Aquatic crustaceans (hereinafter referred to as crustaceans), including shrimps, crabs and turtles. It is a population with more types and larger 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 crustacean meat has also developed to a certain extent, such as the shrimp ham sausage sold in the market. However, in the prior art, the meat of the crustacean is chopped or smashed, then added to the minced fish and minced meat, and then the ham sausage is made by a conventional process. This method still cannot get rid of the problems...

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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