DE29819047U1 - Grilled sausage - Google Patents
Grilled sausageInfo
- Publication number
- DE29819047U1 DE29819047U1 DE29819047U DE29819047U DE29819047U1 DE 29819047 U1 DE29819047 U1 DE 29819047U1 DE 29819047 U DE29819047 U DE 29819047U DE 29819047 U DE29819047 U DE 29819047U DE 29819047 U1 DE29819047 U1 DE 29819047U1
- Authority
- DE
- Germany
- Prior art keywords
- weight
- pork
- spice
- grilled
- grilled sausage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000013580 sausages Nutrition 0.000 title claims description 28
- 235000015277 pork Nutrition 0.000 claims description 14
- 235000013599 spices Nutrition 0.000 claims description 12
- 235000002639 sodium chloride Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 7
- 241000283690 Bos taurus Species 0.000 claims description 6
- 244000000626 Daucus carota Species 0.000 claims description 6
- 235000002767 Daucus carota Nutrition 0.000 claims description 6
- 235000013594 poultry meat Nutrition 0.000 claims description 6
- 244000291564 Allium cepa Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 238000009966 trimming Methods 0.000 claims description 4
- 240000000467 Carum carvi Species 0.000 claims description 3
- 235000005747 Carum carvi Nutrition 0.000 claims description 3
- 235000011203 Origanum Nutrition 0.000 claims description 3
- 240000000783 Origanum majorana Species 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 3
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 229960005070 ascorbic acid Drugs 0.000 claims 1
- 235000010323 ascorbic acid Nutrition 0.000 claims 1
- 239000011668 ascorbic acid Substances 0.000 claims 1
- 239000012752 auxiliary agent Substances 0.000 claims 1
- 239000002270 dispersing agent Substances 0.000 claims 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims 1
- 235000013923 monosodium glutamate Nutrition 0.000 claims 1
- 239000004223 monosodium glutamate Substances 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 235000015424 sodium Nutrition 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 3
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 235000021537 Beetroot Nutrition 0.000 description 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- 244000298479 Cichorium intybus Species 0.000 description 1
- 235000007542 Cichorium intybus Nutrition 0.000 description 1
- 241000219130 Cucurbita pepo subsp. pepo Species 0.000 description 1
- 235000003954 Cucurbita pepo var melopepo Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 241000482268 Zea mays subsp. mays Species 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Retarders (AREA)
- Laminated Bodies (AREA)
Description
COHAUSZ HANNIG DAWID0WICZ & PARTNERCOHAUSZ HANNIG DAWID0WICZ & PARTNER
PATENT- UND RECHTSA NWA LTSKA NZLE IPATENT AND LAW FIRM I
DÜSSELDORF - BERLIN - MÜNCHEN - PARIS - NANTESDÜSSELDORF - BERLIN - MUNICH - PARIS - NANTES
Anwaltsakte 0822-DEICHSEL Berlin, den 14.10.98Attorney file 0822-DEICHSEL Berlin, 14.10.98
Anmelder:Applicant:
Rolf Deichsel Neumarkt D-39418 StaßfurtRolf Deichsel Neumarkt D-39418 Staßfurt
• · · I· · I
• · I· I
Anwaltsakte 0822-DEICHSEL
5Lawyer's file 0822-DEICHSEL
5
Anmelder:
Rolf Deichsel
Neumarkt 1
D-39418 Staßfurt
10Applicant:
Rolf Deichsel
Neumarkt 1
D-39418 Stassfurt
10
GrillwurstGrilled sausage
Die Erfindung betrifft eine Grillwurst mit fein zerkleinertem mageren und fetten Schweinefleisch, Geflügelfleisch, Schwarten, Schweinebacken, Fettabschnitte und Gewürze einschließlich Salz und Hilfsmittel, Rest Wasser.The invention relates to a grilled sausage with finely chopped lean and fatty pork, poultry meat, rinds, pork cheeks, fat trimmings and spices including salt and additives, the remainder being water.
Die Zugabe von Gemüse zu Wurstprodukten ist allgemein bekannt.The addition of vegetables to sausage products is well known.
So offenbart die DE-G 94 21 173.6 ein schneidfähiges
Fleischprodukt, das ein Gehalt von mehr als 30 Gew.-% bis etwa
80 Gew.-% an Gemüse, 10 Gew.-% bis 60 Gew.-% Fleisch und bis zu 20 gew.-% funktionelle Bestandteile wie pflanzliches Protein,
Getreide und Gummis (Guargummi, Johannisbrotgummi) enthält. Als
Gemüse werden neben Erbsen, Zuckermais, Paprikaschoten, Brocoli, Kartoffeln, Sellerie, Lauch, rote Beete, Chikoree,
Fenchel, Auberginen, Bohnen, Zucchini, Zwiebeln, Spinat und Tomaten auch Karotten genannt. Das Gemüse wird als frisches
Gemüse, gefrorenes Gemüse, getrocknetes Gemüse oder Mischungen davon eingesetzt.For example, DE-G 94 21 173.6 discloses a sliceable meat product containing more than 30 wt.% up to about
80% by weight of vegetables, 10% to 60% by weight of meat and up to 20% by weight of functional components such as vegetable protein, cereals and gums (guar gum, locust bean gum). Vegetables include peas, sweetcorn, peppers, broccoli, potatoes, celery, leeks, beetroot, chicory, fennel, eggplant, beans, zucchini, onions, spinach and tomatoes, as well as carrots. The vegetables are used as fresh vegetables, frozen vegetables, dried vegetables or mixtures thereof.
Der Nachteil bekannter Grillwürste besteht darin, daß sie beim Braten und Grillen sehr oft anbrennen, auch wenn die Würste einen hohen Fettgehalt aufweisen. Zu hohe Fettgehalte verbieten sich von selbst, weil die sensorischen Eigenschaften der Wurst nicht verloren gehen sollen. Der Brat- bzw. Grillvorgang muß deshalb sorgfältig beaufsichtigt werden.The disadvantage of well-known grilled sausages is that they often burn when fried or grilled, even if the sausages have a high fat content. Too high a fat content is not allowed because the sensory properties of the sausage should not be lost. The frying or grilling process must therefore be carefully monitored.
Bei diesem Stand der Technik liegt der Erfindung die Aufgabe zugrunde, die Neigung der Grillwürste zum Anbrennen deutlich zu senken, ohne daß der Fettgehalt erhöht werden muß.Given this state of the art, the invention is based on the object of significantly reducing the tendency of grilled sausages to burn without having to increase the fat content.
Diese Aufgabe wird durch eine Grillwurst der eingangs genannten Gattung mit den kennzeichnenden Merkmalen des Anspruches 1 gelöst. Vorteilhafte Ausgestaltungen sind den Unteransprüchen entnehmbar.This object is achieved by a grilled sausage of the type mentioned at the beginning with the characterizing features of claim 1. Advantageous embodiments can be found in the subclaims.
Die Erfindung schafft eine Grillwurst mit bisher nicht bekannten Grill- bzw. Brateigenschaften, obwohl die sensorischen Eigenschaften der Grillwurst beibehalten werden.The invention creates a grilled sausage with previously unknown grilling or frying properties, although the sensory properties of the grilled sausage are retained.
Die Grillwurst erreicht durch den Zusatz eines Möhrenanteils zur Wurstmasse einen verbesserten Widerstand gegen Anbrennen in der Pfanne oder auf dem Grillrost.By adding a portion of carrots to the sausage mixture, the grilled sausage achieves improved resistance to burning in the pan or on the grill.
Die Herstellung der erfindungsgemäßen Grillwurst erfolgt so,
daß die Möhren durch eine 2 mm Scheibe gegeben werden. Zu diesen fein zerkleinerten Möhren werden sodann das durch die 2
mm Scheibe gelassene Schweinfleisch, Geflügelfleisch,
Schwarten, Schweinebacken, Fettabschnitte und Zwiebeln gegeben und im Kutter innig miteinander vermengt. Die Einstellung der
sensorischen Eigenschaften der Wurstmasse geschieht durch Zugabe der entsprechenden Menge an Gewürzen und Salz.
Die gewürzte und gesalzene Wurstmasse wird anschließend je nach gewünschter Größe im Wurstfüller portioniert.The grilled sausage according to the invention is produced by passing the carrots through a 2 mm slice. The pork, poultry, rinds, pork cheeks, fat trimmings and onions that have been passed through the 2 mm slice are then added to these finely chopped carrots and thoroughly mixed together in the cutter. The sensory properties of the sausage mixture are adjusted by adding the appropriate amount of spices and salt.
The seasoned and salted sausage mixture is then portioned into the sausage filler according to the desired size.
Die portionierten Würste werden nachfolgend gebrüht, bevor sie abgekühlt und im Kühlhaus bis zu ihrem Verzehr eingelagert werden.The portioned sausages are then boiled before they are cooled and stored in the cold store until they are consumed.
Die Erfindung wird nachfolgend an einem Ausführungsbeispiel näher erläutert:The invention is explained in more detail below using an embodiment:
Für eine 7,7 Gew.-% Mohren enthaltene erfindungsgemäße Grillwurst werden eingesetzt:For a grilled sausage according to the invention containing 7.7% by weight of carrots, the following are used:
8,0 kg Mohren mit einer Teilchengröße von 2mm,8.0 kg of black pepper with a particle size of 2mm,
35,0 kg Schweinefleisch mit einer Teilchengröße35.0 kg pork with a particle size
von 2mm,of 2mm,
4,0 kg Schwarten mit einer Teilchengröße von 2mm, 8,0 kg Schweinebacken mit einer Teilchengröße von 2 mm,4.0 kg pork rinds with a particle size of 2 mm, 8.0 kg pork cheeks with a particle size of 2 mm,
8,0 kg Geflügelfleich mit einer Teilchengröße8.0 kg poultry meat with a particle size
von 2mm, 16,0 kg Fettabschnitte in einer Teilchengrößeof 2mm, 16.0 kg fat sections in a particle size
von 2mm, 1,0 kg Zwiebel, 0,0 kg Eis 2,0 kg Kochsalz, 0,5 kg Gewürzmischung 0,1 kg Pfeffer 0,1 kg Kümmelof 2mm, 1.0 kg onion, 0.0 kg ice 2.0 kg table salt, 0.5 kg spice mix 0.1 kg pepper 0.1 kg caraway
0,2 kg Majoran 0,5 kg Natriumdisphosphat.0.2 kg marjoram 0.5 kg sodium diphosphate.
Claims (8)
eine Teilchengröße von höchstens 2 mm aufweisen. characterized in that the Moors
have a particle size of no more than 2 mm.
Geflügelfleisch und die Fettabschnitte eine Teilchengröße
von höchstens 2 mm aufweisen.Pork, pork rinds, pork cheeks,
Poultry meat and the fat sections have a particle size
of no more than 2 mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE29819047U DE29819047U1 (en) | 1998-10-15 | 1998-10-15 | Grilled sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE29819047U DE29819047U1 (en) | 1998-10-15 | 1998-10-15 | Grilled sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE29819047U1 true DE29819047U1 (en) | 1999-01-07 |
Family
ID=8064389
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE29819047U Expired - Lifetime DE29819047U1 (en) | 1998-10-15 | 1998-10-15 | Grilled sausage |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE29819047U1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976393A (en) * | 2014-05-14 | 2014-08-13 | 渤海大学 | Carrot breakfast emulsion-type sausage and preparing method thereof |
-
1998
- 1998-10-15 DE DE29819047U patent/DE29819047U1/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976393A (en) * | 2014-05-14 | 2014-08-13 | 渤海大学 | Carrot breakfast emulsion-type sausage and preparing method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R207 | Utility model specification |
Effective date: 19990218 |
|
| R156 | Lapse of ip right after 3 years |
Effective date: 20020702 |