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Sausage made from formed shell fish and preparing method thereof

A technology of animal meat and shellfish, which is applied in sausage production, food preparation, application, 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
王山
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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's own fragrance is not obvious, 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

[0013] Choose 70 kg of scallop meat, 30 kg of minced pork as the main ingredients, add 3 kg of salt, 2.2 kg of sugar, 8 kg of soybean protein, 2.8 kg of carrageenan, 0.22 kg of spices, and 1 kg of cooking wine. Mix the above materials evenly and fill in Livestock casings are air-dried or oven-dried, and after being roasted, the scallop sausage is the product of the present invention.

Embodiment 2

[0015] Choose 70 kg of razor clam meat, 30 kg of minced pork as the main ingredients, add 2.8 kg of refined salt, 2 kg of sugar, 5 kg of soybean protein, 1 kg of carrageenan, 0.2 kg of spices, 1 kg of cooking wine, and 1 kg of green onion and ginger. The above raw materials are evenly mixed, filled in livestock casings, steamed and cooked at low temperature, and the razor clam meat sausage is the product of the present invention.

Embodiment 3

[0017] Use 65 kg of variegated clam meat, 35 kg of minced pork as the main ingredients, add 2.6 kg of refined salt, 2.2 kg of sugar, 7 kg of soy sauce, 0.6 kg of spices, and 1 kg of cooking wine. Mix the above raw materials evenly, fill them in animal casings, and place them in a cool and ventilated place. place to dry for 5-20 days, after low-temperature steaming and cooking, it becomes the product of the invention: Chinese sausage.

[0018] The scallops, razor clams and variegated clams in the above-mentioned embodiments can be used as a whole if their flesh size is small; 10mm, etc., depending on the actual situation.

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Abstract

A seafood sausage is prepared from the shaped 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 sausage made of shaped 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 sausages with shellfish meat has also developed to a certain extent, but in the prior art, the shellfish meat is chopped or crushed, then added to minced fish and minced meat, and then cooked by conventional techniques. Make the sausage. This method still can't get rid of the problems that the shellfish's own fragrance is not obvious, there are few available varieties, the mouthfeel is dry and astringent, and the taste is single. People cannot feel t...

Claims

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Application Information

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IPC IPC(8): A22C11/00A22C29/00A22C29/04A23L13/50A23L13/60
CPCA23L1/3152A22C11/00A22C29/00A22C29/04A23L1/3175A23L13/52A23L13/65
Inventor 王山
Owner 王山
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