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Ham sausage made from formed aquatic crustacean and preparing method thereof

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

Inactive Publication Date: 2004-02-04
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

[0015] Choose 70 kg of shrimp meat, marinate and process 50-60 mm long and 10 mm wide strips, 30 kg of minced pork as the main ingredient, 2.2 kg of salt, 2.3 kg of sugar, 5.6 kg of soy protein, 1.3 kg of carrageenan, and spices 0.16 kg, 1 kg of cooking wine, 0.7 kg each of onion and ginger. Mix the above-mentioned raw materials evenly with a mixer, fill them in the simulated casing with a vacuum filling machine, ligate and seal the two ends with U-shaped cards or Great Wall cards, and steam them in a smoker or hot water tank. After drying, it is the invention product shrimp ham sausage.

Embodiment 2

[0017] Choose 66 kg of shaped crabmeat and 34 kg of minced pork as main ingredients, add 1.8 kg of refined salt, 2.2 kg of sugar, 6 kg of soy protein, 1 kg of carrageenan, 0.12 kg of spices, and 1.2 kg of cooking wine. Mix the above-mentioned raw materials thoroughly with a mixer, fill them in the polyvinylidene chloride film with a KAP filling machine, ligate and seal the two ends with aluminum wire, sterilize and cook them in an autoclave, and cool and drain them. Cost invention product crab ham sausage.

Embodiment 3

[0019] Choose 60 kg of marinated whole prawns and 40 kg of minced pork as the main ingredients, add 3.5 kg of refined salt, 1 kg of sugar, 5 kg of soy protein, 2.5 kg of carrageenan, 0.5 kg of spices and 1.2 kg of cooking wine. Use a mixer to mix well, fill the simulated casing with a vacuum filling machine, ligate and seal the two ends with U-shaped cards or Great Wall cards, steam and cook in a smoker or hot water tank, and cool and drain. That is, the cost invention product shrimp 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 using formed 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 a large variety of aquatic products. Because of its 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 sausages from crustacean meat has also developed, such as shrimp ham sausages on the market. However, in the prior art, the crustacean meat is chopped or crushed, and then added to the surimi and minced meat, and then the ham sausage is made by a conventional process. This method still can't get rid of the problems of the crustacean's own fragrance is not obvious, the available varietie...

Claims

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Application Information

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