Sausage made from formed aquatic mollush and preparing method thereof

A mollusk and raw material technology, 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: 2004-02-04
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 ha

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Select 70 kg of squid meat, marinate and process it into 5-30 mm square pieces, 30 kg of minced pork as the main ingredient, add 2.8 kg of salt, 2 kg of sugar, 5 kg of soybean protein, 1 kg of carrageenan, and 0.2 kg of spices, 1 kg of cooking wine, 1 kg of green onions and 1 kg of ginger. The above raw materials are evenly mixed, filled in animal casings, steamed and cooked at low temperature, and the squid sausage is the product of the invention.

Embodiment 2

[0014] Choose 70 kg of cuttlefish meat, 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, 1.2 kg of carrageenan, 0.22 kg of spices, and 1 kg of cooking wine . The above-mentioned raw materials are mixed evenly, filled in livestock casings, air-dried or baked, and baked to obtain the cuttlefish grilled sausage of the present invention.

Embodiment 3

[0016] Use 65 kg of pen tube fish meat, 35 kg of minced pork as the main ingredients, add 2.6 kg of refined salt, 2.2 kg of sugar, 1.5 kg of carrageenan, 0.6 kg of spices, 5 kg of soy sauce, and 1 kg of cooking wine. Mix the above materials evenly and fill in Livestock casings are put in a cool and ventilated place to dry for 5-20 days, and after low-temperature steaming and cooking, they become the product of the present invention: Chinese pen-tube fish sausage.

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Abstract

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

Description

technical field [0001] The invention relates to a series of sausages using shaped aquatic mollusk meat as raw materials and a preparation method thereof, and the technical field belongs to aquatic product processing. Background technique [0002] Aquatic molluscs, including cephalopods. 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 sausages with mollusk meat has also developed to a certain extent, but in the prior art, the mollusc meat is chopped or crushed, added to minced fish and minced meat, and then sausages are made with conventional techniques. 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 mouthfeel is dry and astringent, and the taste is single....

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L17/50
CPCA23L1/3175A23L1/333A23L17/50A23L13/65
Inventor 王山
Owner 青岛波尼亚食品有限公司
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