DE102020001239A1 - Optimal kebab production with bulgur wheat and whey - Google Patents

Abstract

Procedure for the production of doner kebab, whereby the partly uncut / cut doner kebab meat and / or partly minced meat are mixed with the bulgur wheat and whey and minced and mixed with the cut kebab meat, in cylindrical or cone-shaped layers or in cylindrical or cone-shaped kebab stacks and then cooked and grilled.

Description

The kebab invention relates to a procedure for producing grilled kebab meat products, in particular kebab and gyros with bulgur wheat and whey.

A rotating doner kebab is traditionally produced in such a way that a kebab mass is prepared as minced meat from a given mass of veal, lamb, beef or poultry meat. The remaining kebab meat is released from the tendons and cut into sections with a sharp knife. These are placed in a seasoning sauce, then the kebab slices are placed close to one another on the skewer, the minced meat is filled with bulgur wheat and whey between the cuts, and the individual parts are baked together to form a large piece during the rotating preparation. The slice package is shaped like a tuber and coated with juice or seasoning sauce. The skewer is attached vertically to a kebab device and slowly rotated. The baked or roasted kebab side is turned away from the fire so that the raw kebab side begins to fry. The roasted kebab side is uncut or peeled with a long, sharp kebab knife from top to bottom, so that a new raw kebab side comes on the hot side and is fried or baked. The leaking greasy doner kebab juice collects below the doner kebab. This means that important kebab juice and part of its contents are lost.

An optimal production of grilled kebab meat cut from the doner kebab, such as doner kebab and gyros, is almost impossible in this professional way.

The task of the kebab invention is therefore to provide a procedure for the optimal and germ-free best possible production of whole kebab skewers and grilled kebab meat that is uncut / cut from kebab, such as kebab and gyros, which meanwhile produces a kind of high kebab result for the kebab meat.

From the WO 00/62632 A1 it is known to pre-cook kebab products. Resistance to the results of microbiological analyzes that have been published for a long time, according to which microorganisms in the core of raw kebab skewers multiply during the grilling process: Research and characteristics of a Turkish specialty. Kebab meat industry, on the other hand, has so far not made any efforts to pasteurize grilled doner meat products.

On the outside, too, it is from Backer's recording: Recyclable ingredients keep arriving in kebab processing. Kebab meat industry known to set up doner meat products in order to influence a somewhat high yield of the kebab meat employed. This also leads to an advance in the bite properties. In addition, it is not known in the world that the kebab mix consists of minced meat with bulgur wheat and whey.
The word whey sounds kind of old-fashioned and cozy. In fact, the history of this dairy product is as old as that of cheese making, where whey is made by itself, so to speak.
When making cheese, it remains as a watery whey liquid when you skim off the so-called cheese curd.
Whey is lean but nutritious. Whey also contains extremely little fat and extremely few calories, but all the more of the valuable nutrients in milk. This makes whey a real slimming product. Whey is a particularly good source of high-quality proteins and minerals such as calcium and potassium. It also contains significant amounts of vitamins B1 and B2 and even provides iodine.

In folk medicine, whey has always been used not only in slimming cures and purification cures, but also to relieve digestive problems and to strengthen liver function and intestinal flora.

The kebab invention picks up full-fledged, divergent accelerations from past agriculture circles, and brings these together after the implementation of corresponding experiments and test series with progressive implementation provisions to unravel the juxtaposed task.

According to the procedure according to the invention, the partially sliced, partially un / chopped up for minced un / cut kebab meat is temporarily brought to a weight, then the un / cut kebab meat is mixed with bulgur wheat and whey in a food drum with simultaneous cooling and further lye Addition mixed again in a cavity and stirred. Then a total of 1-40 percent by weight of bulgur wheat and whey is added to the uncut / cut kebab meat before it is mixed up for the last time. A total of 1-40 percent by weight of the bulgur wheat and whey is mixed again with the un / chopped up for minced meat, un / cut kebab meat is mixed again, this kebab meat is minced and then mixed with the un / cut kebab meat, in cylindrical or cone-shaped layers or in cylindrical or conical doner stacks and then cooked and / or steamed and / or steamed, cooked boiled and / or softened and / or allowed to steep and / or steamed and / or doubled and / or steamed and / or braised.

The addition of bulgur wheat and whey before the final application of the uncut / sliced kebab meat in the food roll ensures that the juice of whey and oil leaving the kebab meat is secured in the kebab skewer by the rising of the bulgur wheat and whey and does not run away. In the meantime, the kebab mix and bulgur wheat mix have a good and optimal kebab consistency.

The bite properties of kebab meat products are improved by the effort of bulgur wheat and whey. Special bulgur wheat is used, which is deposited as white bulgur wheat and is not only wonderful in terms of smell and aftertaste. Not only but also the bulgur wheat and whey can also be found in optimal kebab concentrations of approx. 1 to 40% each in the finished product. Because of the kebab association of bulgur wheat, their share in the total weight can therefore amount to 1 to 40%. The whey binding capacity of a corresponding bulgur wheat is at least 7 g whey per gram / bulgur wheat, the oil binding capacity at least 5 g oil per gram / bulgur wheat. For bulgur wheat, the whey binding capacity is at least 6 g whey per gram / bulgur wheat and the oil binding capacity is at least 3 g oil per gram / bulgur wheat.

The bulgur wheat added to the un / minced kebab meat for minced meat is a grain product made only from organic natural products. It is a pre-cooked, re-dried and ground bulgur wheat, which until now has only been used in the production of organic or vegetarian patties. It is not yet known in kebab processing. In combination with the addition of bulgur wheat and whey to the uncut kebab meat, it serves to achieve an optimal kebab result.

The mixing and movement of the uncut / cut kebab meat in a food drum takes place after the kebab meat has first been mixed with bulgur wheat and whey with a lye. The rest of the lye is poured separately into the food drum, the kebab meat is kneaded under vacuum for about 1.5 to 2 hours at intervals of about 20 minutes, followed by a break of about 10 minutes each time. Mixing is done without a mixing arm. For hygienic reasons, the temperature must not exceed 6 ° degrees, foam formation must be avoided. The microbiological situation must be checked in single file. Bulgur wheat and whey are added before the last food drum interval. After the last Eintracht phase, the food roll is emptied.

The un / minced un / cut kebab meat is mixed and minced for the production of minced meat. Afterwards, both the minced meat and the kebab meat, which has not been cut into slices, are again placed in a food drum or mixer and mixed together evenly. The finished kebab mass is given, for example with a vacuum filler, in cylindrical or conical layers or in cylindrical or conical kebab stacks and then cooked and / or steamed and / or steamed, cooked, boiled and / or softened and / or allowed to steep and / or steamed and / or doubled and / or steamed and / or braised.

The lye for mixing the uncut / cut kebab meat promises to be made up of the following mixture: 20 l of whey at a temperature of 0 ° to 4 ° Celsius; 1.5 kg preparation made from maltodextrin, dextrose or, depending on the type of kebab meat, lactose, table salt, seasoning, sodium isoascorb, phosphate, sodium guanylate, sodium inosinate, 500 g functional soy protein concentrate with a protein content of at least 70%, table salt and spices.

The cooking and / or steaming and / or stewing and / or even letting and / or boiling and / or softening and / or steeping and / or steaming and / or stewing and / or braising and / or braising of the kebab meat takes place advantageous in the delta procedure by slowly increasing the cooking space temperature and simultaneous parallel increase in the core temperature over a longer period of time. Such a cooking procedure is particularly gentle and allows larger pieces of kebab meat to be cooked gently over a longer period of time by slowly increasing the cooking space temperature and simultaneously increasing the core temperature. As a result, a mainly inferior cooking loss is achieved, the kebab pieces become very tender and remain very juicy.

Depending on the type of kebab meat to be cooked, the temperature is between 30 ° and 70 ° degrees; this temperature enables the pores to be quickly sealed at the beginning of the cooking process. The kebab protein coagulates on the surface and prevents the kebab juice from escaping. The kebab cooking area must not be preheated. A starting temperature of 30 ° Celsius is chosen as promising, followed by an initial increase of 20 ° Celsius and a subsequent increase of 18 ° Celsius to a total of 68 ° Celsius. After reaching the core temperature of 68 ° Celsius, the kebab meat is left in the kebab room for about 20 minutes to be completely cooked and at the same time to remain tender.

In an attaching procedure step, the cooked kebab meat is showered for about 5 minutes under a cold water shower, then removed from cylindrical or conical layers or from cylindrical or conical kebab piles, put on skewers and grilled.

The ready-cooked kebab meat can also be put on skewers and grilled with the use of an egg white shell in a way that is environmentally friendly.

After grilling, the cooked and grilled kebab meat is generally un / cut and, for example, cooled in a continuous freezer to a temperature of 0 ° to 2 ° Celsius within a maximum of 11 minutes and packed in thermoformed packaging under a protective gas atmosphere.

In one embodiment, the cooling process is continued down to -8 ° Celsius, the uncut / sliced kebab meat is then packaged and deep-frozen to -18 ° Celsius.

In an environmentally conscious way, the entire, ready-to-grill skewer can be cooled down to 0 ° to 2 ° Celsius and packed in a thermoformed packaging in a protective gas atmosphere. Such a grill-ready doner kebab can be sold to commercial establishments with the required professional grill technology. The finished kebab product is not subject to the strict minced meat ordinance, storage and transport can take place at + 2 ° to + 7 ° Celsius, the germ status inside the kebab is controlled according to the Hazard Analysis and Critical Control Point according to food hygiene law.

A doner kebab or gyros produced according to the procedure according to the invention, such as the uncut / sliced doner meat obtained according to the procedure, is also overstrained.

The kebab invention is explained in more detail below on the basis of a draft.

The individual procedure steps for the production of grilled and uncut / cut kebab / gyros with the bulgur wheat and whey is best kebab developed.

A procedure for the production of a pre-cooked and pre-grilled doner kebab / gyros skewer is obtained with the bulgur wheat and whey tasty doner kebab.

The kebab meat required for the production of gyros or kebab is first partially cut into slices of kebab meat and coarse pieces of kebab meat, as is not described in detail. The kebab meat cut into slices is mixed in a bulgur wheat mass and whey with a lye and then with further addition of lye in a food drum with simultaneous cooling and further addition of lye in a vacuum using a mixer that can be rotated around a longitudinal axis at a maximum of 6 ° -7 ° Celsius without foaming, mixed and agitated for approx. 1.5-2 hours at 20 minute intervals. Mixing and agitation is interrupted from time to time, before the final mess with a break of approx. 10 minutes, bulgur wheat and whey are added again to the mixer.

The un / minced un / cut kebab meat is moved and mixed again in a food drum with a total of 1-40 percent by weight bulgur wheat and whey and then processed into minced meat in a grinder. This minced meat is mixed together with the mixed uncut / cut kebab meat mixed with bulgur wheat and whey in another mixer. The finished doner kebab mix is placed in a clamping device in cylindrical or conical layers or in cylindrical or conical kebab piles, several finished kebab skewers are placed on a cooking trolley in a cooking cabinet. In this, the cooking space temperature is slowly increased according to the so-called delta procedure. In this way, the relatively large-volume kebab skewers can be gently cooked and / or steamed and / or stewed, cooked and / or softened and / or steeped and / or steamed and / or doubled and / or steamed over a longer period of time and / or be braized. The resulting cooking loss is minimal, the kebab pieces are particularly tender and remain extremely juicy.

Depending on the type of kebab meat to be cooked, the delta temperature is between 30 ° and 70 ° Celsius, which enables the pores to close quickly at the beginning of the cooking process. As a result, the kebab protein coagulates on the surface and prevents the kebab juice from escaping. Avoid preheating the cooking space. A temperature of 30 ° Celsius is advantageously chosen as the entry temperature in the core, in a first increase step there is a temperature increase to 50 ° Celsius and a subsequent increase in a second step to a total of 68 ° Celsius. As soon as the core temperature of 68 ° Celsius has been reached, the kebab skewers are left in the oven for approx. 20 minutes to finish cooking and at the same time not losing anything of the tenderness of the kebab meat.

After removing the kebab skewers from the cooking cabinet, they are showered on the cooking trolley under a cold water shower (not shown) and then removed from cylindrical or conical layers or from cylindrical or conical kebab piles, placed on skewers and grilled under a grill. When using a protein shell that can also be consumed by humans, the skewer can also be grilled with this.

After grilling, the fully cooked and grilled kebab meat is un / cut into pieces of kebab meat in the usual way with a cutting device and cooled in a continuous freezer with a conveyor device and packed and portioned in thermoformed packaging by means of a portioner under a protective gas atmosphere. In a further device described, the cooling process can be continued down to -8 ° Celsius, after which the uncut / cut kebab meat is packaged in a freezer-friendly manner and deep-frozen to -18 ° Celsius.

The procedure according to the invention is also possible to produce complete, ready-to-grill skewers. In this case, the individual, fully cooked and grilled skewers are either with edible cylindrical or conical layers or with consumable cylindrical or conical kebab piles or, after removal, cylindrical or conical layers or cylindrical or conical kebab piles, also in a protective gas atmosphere, after they have been packed in a thermoformed packaging have been showered and cooled down beforehand after removal from the oven. The pre-packaged doner kebab can be sold to commercial operations at storage temperatures and transport from + 2 ° to + 7 ° Celsius without observing the strict minced meat ordinance, as the germ status inside the kebab is controlled.

QUOTES INCLUDED IN THE DESCRIPTION

This list of the documents listed by the applicant was 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.

Patent literature cited

• WO 0062632 A1 [0005]

Claims (13)

Procedure for the production of grilled kebab meat products, whereby the partly sliced and / or partly minced meat partly bulgur wheat and whey are weighed to one weight, the uncut kebab meat is mixed with a lye with bulgur wheat and whey, in a food drum with simultaneous cooling and further lye addition is mixed and agitated in a vacuum, and with a total of 1 to 40% by weight of the bulgur wheat and whey being added again to the sliced uncut doner kebab, and the un / minced uncut kebab meat as a whole 1 to 40% by weight of the bulgur wheat and whey mixed again and minced and mixed with the kebab meat that has not been cut into slices, given in cylindrical or conical layers or in cylindrical or conical kebab piles and then cooked and / or steamed and / or steamed, Let cook boiled and / or soft power and / or let it infuse and / or steamed and / or doubled and / or steamed and / or braised. Follow the procedure Claim 1 , characterized in that the lye is composed as follows: 20 l of whey at a temperature of 0-4 ° C 1.5 kg preparation made from maltodextrin, dextrose or, depending on the type of doner meat, lactose, table salt, seasoning, sodium isoascorbate, di-, triphosphate and polyphosphate, sodium guanylate, sodium inosinate, 500 g functional soy protein concentrate with a protein content of at least 70%, table salt and spices. Follow the procedure Claim 1 , 2 , whereby the kebab meat is gently cooked and / or steamed and / or stewed over a longer period of time in a delta procedure in a cooking space by slowly increasing the cooking space temperature and at the same time increasing the core temperature in parallel leave and / or steamed and / or doubled and / or steamed and / or braised. Follow the procedure Claim 3 An initial temperature of 30 ° C is selected, an initial increase of 20 ° C and a subsequent increase of 18 ° C to a total of 68 ° C and the kebab meat is cooked for about 20 minutes after the core temperature of 68 ° C has been reached or is left in the cooking space. Follow the procedure Claim 1 The cooked kebab meat is showered for about 5 minutes under a cold water shower, then removed from cylindrical or conical layers or from cylindrical or conical kebab piles, put on skewers and grilled. Follow the procedure Claim 1 The cooked doner kebab is put on skewers together with an egg white shell and grilled. Follow the procedure Claim 1 , whereby the cooked and grilled kebab meat is un / cut, cooled to 0 ° -2 ° C and packed in thermoformed packaging in a protective gas atmosphere. Follow the procedure Claim 7 The cooling process continues down to -8 ° C, the uncut / sliced kebab meat is then packaged in a freezer-friendly manner and deep-frozen to -18 ° C. Follow the procedure Claim 6 , characterized in that the grill-ready skewer is cooled down to 0 ° -2 ° C and packed in a thermoformed packaging under a protective gas atmosphere. Follow the procedure Claim 1 , characterized in that it is kebab. Follow the procedure Claim 1 , characterized in that it is a gyros. Prefabricated kebab or gyros skewer, made according to a procedure according to Claim 1 and / or at least one of the following Claims 2 until 6th and 9 . Sliced gyros or doner kebab meat, made according to a procedure Claim 1 and / or at least one of the following Claims 2 until 8th .