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WO1993000830A1 - Saucisse dietetique contenant de la chair de poisson et son procede de preparation - Google Patents

Saucisse dietetique contenant de la chair de poisson et son procede de preparation Download PDF

Info

Publication number
WO1993000830A1
WO1993000830A1 PCT/DE1992/000583 DE9200583W WO9300830A1 WO 1993000830 A1 WO1993000830 A1 WO 1993000830A1 DE 9200583 W DE9200583 W DE 9200583W WO 9300830 A1 WO9300830 A1 WO 9300830A1
Authority
WO
WIPO (PCT)
Prior art keywords
sausage
weight
meat
percent
fish
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.)
Ceased
Application number
PCT/DE1992/000583
Other languages
German (de)
English (en)
Inventor
Alois Thurn
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ALOIS GOURMET SAUSAGE
Antritter Juern
Original Assignee
ALOIS GOURMET SAUSAGE
Antritter Juern
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by ALOIS GOURMET SAUSAGE, Antritter Juern filed Critical ALOIS GOURMET SAUSAGE
Publication of WO1993000830A1 publication Critical patent/WO1993000830A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products

Definitions

  • the invention relates to a diet sausage product and a method for its production.
  • JP Abstr. 2-76 558 A
  • JP Abstr. 62-44 149 A
  • JP Abstr. 63-309 167 A
  • REPLACEMENT LEAF Fish pate products are known, but they all require the addition of foreign protein, such as vegetable protein as an emulsifier.
  • a diet sausage product which solves the above object contains:
  • Vegetable oil 18 ⁇ 10 percent by weight
  • the mammalian or poultry meat or fat component contained in commercially available sausages is completely replaced by fish meat, which is known not to contain saturated fatty acids, ie. H. contains no cholesterol.
  • This fish meat can be any kind of tasty, i.e. H. non-transitory fish meat from tuna, shark, also trout meat, to name just a few well-known and tasty types of fish.
  • fresh salmon meat is preferred.
  • Diet sausage product which is preferably filled in an artificial intestine.
  • the diet sausage product can also be sterilized and packaged like conventional preserves.
  • the taste can be varied within a wide range with the addition of various inlays, especially smoked salmon and / or spices.
  • the fish meat added in step a) can be comminuted unfrozen or at least partially in the frozen state.
  • the packaged sausage or preserve is sterilized in step e) at over 100 ° C., preferably at 108 ° C., for a predetermined period of time.
  • the heating time depends on the desired durability (F-value).
  • the fat contained in the fish meat did not impair the diet sausage product with regard to freedom from cholesterol, durability, taste or cut resistance. If necessary, the vegetable oil content, if fatty fish meat is used, can be reduced within the specified tolerance range.
  • omega fats contained in fish meat help to split off and break down cholesterol, so that they are increasingly prescribed by doctors as a medication, makes the diet sausage product according to the invention particularly valuable.
  • REPLACEMENT LEAF Heating in the production step e) for sterilizing to a core temperature to 108 * C allows Haltbar ⁇ keitsdauer of several weeks to several months under ordinary storage temperatures.
  • Fresh or at least partially frozen salmon meat is crushed in an amount of 60 percent by weight based on the total weight of the diet sausage in a conventional cutter with the addition of 18 percent by weight of water and 18 percent by weight of vegetable oil.
  • the water can also be added in the form of pieces of ice.
  • This mass is mixed to form a meat and with the simultaneous addition of 1% by weight of salt and spice to form a meat, to which small pieces of smoked salmon, pepper or the like are added, depending on the taste nuance.
  • the sausage is preferably packed in artificial casing.
  • the sausage is in a treatment chamber in the hot steam z. B. sterilized for half an hour at a core temperature of 108 * C.
  • the heating time depends on the desired shelf life value (F value).
  • F value desired shelf life value
  • Taste tests have shown that this diet sausage has a very pleasant and spicy taste. Since this diet sausage does not contain any saturated fatty acids or harmful cholesterol, it is very healthy and particularly suitable as a dietetic food for people with a cardiovascular disease risk.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Une saucisse diététique sans cholestérol contient de la chair de poisson, notamment de saumon, à la place de la viande usuelle de volaille ou de mammifères. Cette saucisse a la consistance des saucissons classiques et une durée de conservation comparable à celle des saucisses à cuire classiques.
PCT/DE1992/000583 1991-07-12 1992-07-11 Saucisse dietetique contenant de la chair de poisson et son procede de preparation Ceased WO1993000830A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE4123154 1991-07-12
DEP4123154.6 1991-07-12

Publications (1)

Publication Number Publication Date
WO1993000830A1 true WO1993000830A1 (fr) 1993-01-21

Family

ID=6436024

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/DE1992/000583 Ceased WO1993000830A1 (fr) 1991-07-12 1992-07-11 Saucisse dietetique contenant de la chair de poisson et son procede de preparation

Country Status (1)

Country Link
WO (1) WO1993000830A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2125197A1 (es) * 1997-05-08 1999-02-16 Pescados Y Salazones La Higuer Procedimiento de fabricacion de una hamburguesa de tunidos y producto asi obtenido.
EP1180333A1 (fr) * 2000-08-18 2002-02-20 Sanamundi AG Produit de poisson et Procédé de préparation
DE102007025847A1 (de) 2007-06-01 2008-12-04 Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. Verfahren zur Herstellung von Wurstwaren basierend auf Fischfleisch und Wurstwaren beinhaltend Fischfleisch
EP1673982A4 (fr) * 2003-10-16 2009-07-15 Nippon Suisan Kaisha Ltd Aliment proteique avec une odeur de sulfure d'hydrogene maitrisee ainsi que procede de maitrise de l'odeur de sulfure d'hydrogene
DE102009020514A1 (de) 2009-05-08 2010-11-25 Kürten, Udo Verfahren zur Herstellung eines Fischbräts und eine entsprechend hergestellte Fischbratwurst
CN108813428A (zh) * 2018-06-26 2018-11-16 浙江工商大学 基于f值叠加杀菌的鲟鱼鱼肠制作方法及测定方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1437017A (fr) * 1965-05-29 1966-04-29 Brandade de morue en conserve et en semi-conserve et son procédé de fabrication
FR1467133A (fr) * 1961-11-06 1967-01-27 Produit alimentaire à base de déchets de saumon fumé
EP0404214A1 (fr) * 1989-06-14 1990-12-27 Unilever N.V. Produit alimentaire

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1467133A (fr) * 1961-11-06 1967-01-27 Produit alimentaire à base de déchets de saumon fumé
FR1437017A (fr) * 1965-05-29 1966-04-29 Brandade de morue en conserve et en semi-conserve et son procédé de fabrication
EP0404214A1 (fr) * 1989-06-14 1990-12-27 Unilever N.V. Produit alimentaire

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE Bd. 47, Nr. 2, 1989, BARKING GB Seiten 225 - 241 A. GELMAN *
S.L. KOMARIK : 'Food Products Formulary - Vol.1 : Meats, Poultry, Fish, Shellfish' 1974 , AVI , WESTPORT, CONNECTICUT, USA Page 302 *

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2125197A1 (es) * 1997-05-08 1999-02-16 Pescados Y Salazones La Higuer Procedimiento de fabricacion de una hamburguesa de tunidos y producto asi obtenido.
EP1180333A1 (fr) * 2000-08-18 2002-02-20 Sanamundi AG Produit de poisson et Procédé de préparation
EP1673982A4 (fr) * 2003-10-16 2009-07-15 Nippon Suisan Kaisha Ltd Aliment proteique avec une odeur de sulfure d'hydrogene maitrisee ainsi que procede de maitrise de l'odeur de sulfure d'hydrogene
DE102007025847A1 (de) 2007-06-01 2008-12-04 Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. Verfahren zur Herstellung von Wurstwaren basierend auf Fischfleisch und Wurstwaren beinhaltend Fischfleisch
WO2008145076A1 (fr) 2007-06-01 2008-12-04 Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. Procédé de fabrication de saucisse à base de chair de poisson et saucisse contenant de la chair de poisson
DE102009020514A1 (de) 2009-05-08 2010-11-25 Kürten, Udo Verfahren zur Herstellung eines Fischbräts und eine entsprechend hergestellte Fischbratwurst
CN108813428A (zh) * 2018-06-26 2018-11-16 浙江工商大学 基于f值叠加杀菌的鲟鱼鱼肠制作方法及测定方法
CN108813428B (zh) * 2018-06-26 2021-06-22 浙江工商大学 基于f值叠加杀菌的鲟鱼鱼肠制作方法及测定方法

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