DE102011050028A1 - Fried sausage formulation useful for preparing fried sausage, comprises meat, seasoning mixture comprising salt, pepper, cumin, garlic, herbs, nutmeg and chili, tomatoes and/or ketchup, and pasta - Google Patents

Abstract

Fried sausage formulation comprises (in wt.%): meat (50-80); seasoning mixture comprising salt, pepper, cumin, garlic, herbs, nutmeg and chili (2-5), tomatoes and/or ketchup (3-10) and pasta (5-40). An independent claim is also included for preparing a fried sausage on the basis of the fried sausage formulation, comprising crushing one-third of the meat content and subsequently marinating with spices for 10-24 hours, mixing the marinated meat mixed with other spices and with the remaining two third of the meat, coarsely mincing these two third of the meat to 10-30%, finely mincing and subsequently chopping 70-90% of the entire mixture into a sticky dough, which corresponds to the sausage meat, preferably with the addition of frozen tomatoes and/or ketchup, further chopping and finally mixing the cooked pasta.

Description

The invention relates to a sausage meat preparation using pasta, in particular spaghetti, and a process for its preparation.

Bratwurstrezepte with other additions to a variety of meats, such. As vegetable additives or additions of pastry are already known. So will in the DE 10 2004 063 492 A1 a process for the preparation of sausages described in which is added as a vegetable ingredient pumpkin. At the writing DE 10 2007 049 828 A1 describes a sausage with the addition of gingerbread. These additives to the usual meat ingredients are used to produce special flavors.

Furthermore, in the DE 33 06 173 C2 a food having a sausage filling and a batter coating and the manufacturing method described. Here, a pan-fried bratwurst fill is provided with a batter coating of salted puff pastry dough. The sausage with the batter coating must be baked afterwards. The disadvantage here are the two separate technological processes for the production of Bratwurstfülle and the baking process.

The object of the invention is to provide a new Bratwurstrezeptur with a pasta portion and the associated method for producing this Bratwurstrezeptur invention.

With the addition of pasta a new taste nuance is achieved compared to conventional sausages. Pasta is an important food and an ideal supplement for sausages to extend the meat content. The addition of spaghetti in the long form also achieves an optical effect when eating the bratwurst.

Advantageous embodiments of the invention with regard to the formulation are listed in claims 2 to 5 and in claims 7 and 8 with regard to the manufacturing process. With the use of different types of meat according to claim 2 also influence on the taste of the sausage can be achieved. In the development according to claim 3, a variety of meats are used by the pig for the meat content of the sausage. This is a cheap option. There are a variety of different pasta, with or without egg and in various shapes. According to claim 4, in particular the shape of the spaghetti is used in the formulation according to the invention. This long and thin shape of the pasta gives a certain visual effect or a certain surprise effect when eating the sausage. In the development according to claim 5, the most diverse additives are proposed, wherein z. B. Hard cheese has a certain special role, since this changes its consistency in addition to the influence of flavor even when heating.

As an additional process step, the finished mixture is stored cooled for several hours to improve the taste of claim 7. With the addition of the pasta, a further addition of additives according to claim 8 can serve the flavoring or the improvement of the durability.

Several embodiments are intended to explain the invention in more detail. When using only pork to make the sausage mixture, one-third of lean pork such as shoulder, cheek, neck, leg or back is used. Another third is made up of Eisbeinfleisch and the last third consists of fat pork, such as lean bacon, belly or neck with fat. The fat content of the meat ingredients is roughly minced for 24 hours before preparation of the sausage and mixed with a seasoning mixture in the following quantities, calculated on one kilogram of meat, 20 g salt, 2 g coarsely ground pepper, 3 g ground and / or whole cumin, 3 g fresh and / or powdered garlic, 3 g herbs of Provence, marinated. Other additions in very small amounts can z. B. Herbs of the domestic kitchen, dextrose, flour from mustard seed, coriander, nutmeg, chili and sweetener.

On the day of preparation of the sausage mass, all the meat ingredients are mixed with the above-mentioned spice mixture by means of a dough mixer or a meat maker. 20% of the lean meat portion is coarsely rolled, preferably with the 4 to 6 mm disc. The remaining portion of the lean meat (80%) and the greasy meat are finely chopped, with the 1 to 2 mm slice, and then chopped. When chopping, the frozen or even better frozen tomato portion is added and chopped. The mass is cut into a sticky dough corresponding to that of a sausage meat. After cutting, the cooked spaghetti is added in a proportion of 20% of the total mass. The length of the spaghetti is a discretionary issue and varies between whole spaghetti and smaller pieces. After the quantities, the sausage meat should rest well chilled for approx. Four hours before being processed further.

The proportion of tomato can z. Eg 1 kg of tomatoes, two to three apples, 100 g of celery, 200 g of onion, one to two fresh peppers, 100 ml of vinegar, 3 cl of olive oil, 300 g of sugar, 5 cloves, 5 garlic cloves. Other possible spice ingredients may be: pepper, nutmeg, lovage, hot peppers, sweet peppers, pure tomato paste, ginger and / or chili. This entire portion of tomato is overcooked together or just scorched and then cooked. Maybe this mass can also be pasteurized afterwards.

As tomato portion is also commercially available ketchup, tomato paste, tomato paste, tomato-paprika paste and / or pepper paste.

There are also other spice additions or shares possible. The same applies to the proportions of meats or the proportion of tomatoes. The focus is in the embodiment, the addition of pasta, preferably spaghetti.

QUOTES INCLUDE IN THE DESCRIPTION

This list of the documents listed by the applicant has been generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Cited patent literature

• DE 102004063492 A1 [0002]
• DE 102007049828 A1 [0002]
• DE 3306173 C2 [0003]

Claims (8)

Bratwurstzeptur, characterized in that the Bratwurstmischung from the following components, each in weight percent consists: Meat 50 to 80%, spice mixture consisting of salt, pepper, caraway, garlic, herbs, nutmeg, chilli 2 to 5%, tomatoes and / or ketchup 3 to 10% and pasta 5 to 40%. Bratwurstzeptur according to claim 1, characterized in that the meat comes from pig and / or beef and / or poultry and / or lamb and / or game and / or rabbit. Bratwurstzeptur according to claim 1, characterized in that the meat consists of 10 to 40% by weight of lean pork, consists of 10 to 40% by weight of Eisbeinfleisch and 10 to 40% fat pork. Bratwurstzeptur according to any one of the preceding claims, characterized in that the pasta, with or without egg, in particular made of spaghetti. Bratwurstzeptur according to any one of the preceding claims, characterized in that the bratwurst mixture small amounts of milk and / or cottage cheese and / or cheese and / or breadcrumb or breadcrumbs and / or emulsifiers and / or glutamate are attached. Process for the preparation of sausages on the basis of the sausage meat according to claims 1 to 5, characterized in that one third of the meat is coarsely crushed and then marinated with spices for 10 to 24 hours, then the marinated meat is mixed with other spices and with the remaining two-thirds of meat, with these two-thirds being coarsely chopped 10 to 30% and finely chopped 70 to 90% and then chopped, with the addition of preferably frozen tomatoes and / or ketchup, the whole mixture becomes a sticky dough, which is a sausage meat corresponds to, further gekuttert and finally the cooked pasta is mixed. A method according to claim 6, characterized in that the finished mixture until further processing, for. B. for filling in intestines, refrigerated for three to five hours. A method according to claim 6 and 7, characterized in that in addition of the pasta in addition z. B. grated hard cheese and / or other ingredients are added according to claim 5.