DE202008007734U1 - Sausage products with cucumber or cheese inlay - Google Patents

Abstract

Sausages, obtainable by the fact that in a cutter meat, especially pork, bacon, rind meat and Ice in the ratio of 170-190 kg / 95-115 kg / 5-15 kg / 95-115 kg and adding spices and / or auxiliaries, for. B. icing sugar and potato starch, cut in a cutter and a fine sausage meat be mixed and the sausage then at opposite the Reduced speed of knife and bowl during the cutting process Speed cucumbers or cheese, especially Emmentaler, added be, and the resulting mass in impermeable and / or steam-impermeable sausage casings filled and these are heated moist.

Description

The Invention relates to a sausage meat, bacon, rind meat, Liquid, especially water and cucumber or cheese and possibly pickling salt, spices and excipients

Known Commercially available sausages of this kind are usually Meat sausages of grade 2, as they are also in the food codex be subscribed. Below is according to the information in the food codex a meat sausage with more or less coarse grain (Meat and bacon insert) to understand.

at The production of sausages of this type are usually various meats more or less crushed, seasoned with various spices and salt, and with added of various additives or auxiliaries, such as emulsifiers, preservatives etc. in natural or artificial intestines filled and smoked to extend the shelf life and / or scalded.

Around to increase the nutritional value and taste of the sausages, The sausages have long been other natural Food, especially of vegetable origin, added.

For example, this describes the DE 20 2005 011 711 U1 a boiled sausage, in particular grilled sausage, with the addition of vegetable products. An essential feature of this boiled sausage, however, is that the cucumber pieces are separated from the Einlegelake or from the adhering to the cucumber juice, for example by centrifuging, to introduce any additional liquid in the sausage meat.

The DE 29816343 U1 discloses the addition of pickled pepperoni to the meat and liver cheese mass.

The use of cheese as an additive to the sausage meat is also known. For example, this describes the German Offenlegungsschrift 2210500 a roast and grill sausage with cheese insert.

Of the Invention is therefore based on the object, a sausage product of the beginning mentioned type in which the deposits (Cucumber or cheese) are firmly incorporated in the sausage meat.

According to the invention this task is solved by a sausage product, which thereby it is obtainable that in a cutter meat, in particular Pork, bacon, rind meat, ice cream (filling) in the ratio of 170-190 kg (preferably 180 kg) / 95-115 kg (preferably 105 kg) / 5-15 kg (preferably 10 kg) / 95-115 kg (preferably 105 kg) and with the addition of spices and / or Auxiliaries, for. B. icing sugar and potato starch, in cut a cutter and a fine sausage meat be mixed and then the sausage mass in relation to the speed of knife and bowl during the cutting process reduced Speed the cucumbers or the cheese, especially Emmentaler, be added, whereupon the mass in vapor-impermeable Sausage casings filled and these (without fumigation) be heated moist. The weight ratio of in the cutting process used meat, bacon, Schwartenbrät and ice is thus preferably 1.7-1.9 to 0.95-1.15 to 0.05-0.15 to 0.95-1.15 and may be in particular 1.8 / 1.05 / 0.1 / 1.05.

This ensures that the insert pieces (cucumbers or cheese) are firmly integrated into the sausage meat, and not as is the case with commercial sausages only a loose bond between the insert and sausage meat is the case. Furthermore, it is achieved that the insert pieces after removal from the packaging unit without further processing step can be added to the cutter, which in comparison to the prior art, such as the German utility model DE 20 2005 011 711 U1 represents much simpler procedure, since the inserts, especially cucumbers, do not have to be centrifuged before addition.

In In a preferred embodiment, the sausage mass per 170-190 kg of meat used either 50-70 kg, preferably 60 kg cucumber or 80-100 kg, preferably 90 kg of cheese are added. This ensures that the prepared sausage meat due to the uniform Distribution of the deposit in the sausage meat, a particularly favorable Binding between the inserts and the sausage meat having. Especially with the addition of marinated cucumber too the produced sausage mass leads with the Gurkenzugabe added acid to a preservative effect in the sausage meat.

In a still more preferred embodiment the spices per 170-190 kg of meat used as a mixture of 0.1-0.3 kg, preferably 0.2 kg of garlic, 4.4-4.7 kg, preferably 4.55 kg Parisian ES-Combi spice mixture (ALMI, Oftering, Austria) and 6.8-7.2 kg, preferably 7.02 kg nitrite pickling salt are added. The Spices impart to the invention Sausage not only a pleasant taste, but improve also the reddening of the used meat products.

In a further preferred embodiment, the auxiliaries per 170-190 kg of meat used in an amount of 4.5-6.5 kg, preferably 5.3 kg are added and preferably as a mixture of 4-5 kg, in particular 4.5 kg potato starch and 0.5-1.5 kg, preferably 0.8 kg of icing sugar present. Dust sugar is added to the sausage mass as a reducing agent to stabilize the color of the finished product. Potato starch is used on the one hand as a binder to bind the liquid present in the sausage meat and thereby to give the product a certain moisture, and on the other hand used as fiber.

In Further development of the invention can be provided that the Cucumber or cheese in the cutter on cube of maximum 0.5 × 0.5 × 0.5 cm crushed. Due to the small size of the inserts occurs the favorable holding effect, prevented by the is that the deposits fall out of the sausage slices.

A Further development provides that the filled Sausage casings on a the texture of cucumbers or cheese non-destructive, but the sausage is preferred Stable for 21 days when stored between + 2 ° C and + 6 ° C heating temperature, the temperature ranging from 68 ° C to 72 ° C. This thermal Treatment of sausage is on the one hand for inclusion deposits and, on the other hand, a favorable color attractive appearance of the sausage sure.

Further may be the reduced speed when feeding cucumbers or Cheese smaller than 50% or in particular smaller than 40% the speed of the knife and bowl during the cutting process be. Preferably, the speed is when feeding cucumbers or Cheese in the range of 25% to 35%, in particular 30% of the speed of knife and bowl during the cutting process.

The Cucumber supplement can be 10-15%, especially 12.5% of the sausage meat be. The cheese may be 15-25%, in particular 19% of the sausage mass.

It it is understood that the above and the following yet to be explained features not only in the specified Combinations, but also in other combinations or in isolation can be used without departing from the scope of the present invention.

in the The invention will be described below with reference to exemplary embodiments described in more detail.

Example 1: Cracker with Gurkerl insert

Composition of the sausage mass:

• 180 kg of pork
• 105 kg bacon
• 10 kg of rind meat
• 105 kg of ice (bedding)
• 0.2 kg garlic (dried garlic flakes)
• 4.5 kg potato starch
• 0.8 kg of powdered sugar
• 4.55 kg Parisian ES Combi (Almi)
• 7.02 kg nitrite pickling salt

Cucumber insert: 60 kg

First In a cutter, the ingredients of the sausage meat become one processed fine sausage, on which the cucumber pieces the sausage meat are added, and in the cutter at slower Speed of knife and bowl in the meat be mixed and crushed, with the added cucumber pieces maximum 0.5 × 0.5 × 0.5 cm in size should. The fine meat is then in water-impermeable Shell (artificial or natural intestine) filled and heated without smoking humid.

When Cucumber inlay serve cucumbers pickled in vinegar, these However, any other type of marinated cucumber, such as For example, dill pickles, mustard gherkins, etc. The cucumber supplement is 12.5%, but can also be 10-15% amount to the sausage mass.

Example 2: Cracker with cheese insert

Composition of the sausage mass:

• 180 kg of pork
• 105 kg bacon
• 10 kg of rind meat
• 105 kg of ice (bedding)
• 0.2 kg garlic (dried garlic flakes)
• 4.5 kg potato starch
• 0.8 kg of powdered sugar
• 4.55 kg Parisian ES Combi (Ami)
• 7.02 kg nitrite pickling salt

Cheese insert: 90 kg

to Production of crackers ("Knacker") with cheese insert, the ingredients of the sausage meat first processed in a cutter to fine sausage meat. Subsequently be reducing the speed of the knife and bowl the cutter added the pieces of cheese to the cutter, whereupon the cheese pieces in the fine meat be mixed and crushed. The cheese pieces should have a maximum size of 0.5 × 0.5 × 0.5 Do not exceed cm. The finished meat mix is then poured into vapor-tight envelopes and moisturized without smoking.

The cheeses used are preferably hard cheeses of the Emmentaler type, full fat of yellowish color and hard consistency. The cheese allowance is 19% but may also be 15-25% based on the sausage mass.

QUOTES INCLUDE IN THE DESCRIPTION

This list The documents listed by the applicant have been automated generated and is solely for better information recorded by the reader. The list is not part of the German Patent or utility model application. The DPMA takes over no liability for any errors or omissions.

Cited patent literature

• - DE 202005011711 U1 [0005, 0010]
• DE 29816343 U1 [0006]
• - DE 2210500 A [0007]

Claims (13)

Sausage products, obtainable in that in a cutter meat, especially pork, bacon, rind meat and ice in the ratio of 170-190 kg / 95-115 kg / 5-15 kg / 95-115 kg and adding spices and / or auxiliaries, for. B. icing sugar and potato starch, cut in a cutter and a fine sausage meat be mixed and then the sausage mass in relation to the speed of knife and bowl during the cutting process reduced Speed cucumbers or cheese, especially Emmentaler, added be, and the resulting mass in impermeable and / or steam-impermeable sausage casings filled and these are heated moist. Sausage product according to claim 1, characterized that the sausage mass per 170-190 kg used Meat 50-70 kg, preferably 60 kg cucumber, or 80-100 kg, preferably 90 kg of cheese are added. Sausage product according to claim 1 or 2, characterized that the spices used per 170-190 kg Meat as a mixture of 0,1-0,3 kg, preferably 0,2 kg garlic, and 6.8-7.2 kg, preferably 7.02 kg nitrite pickling salt be added. Sausage product according to one of claims 1 to 3, characterized in that the spices per 170-190 kg of meat used 4.4-4.7 kg, preferably 4.55 kg Pariser ES-Combi spice mixture included. Sausage product according to one of claims 1 to 4, characterized in that the excipients per 170-190 kg of meat used in an amount of 4.5-6.5 kg, preferably 5.3 kg are added and preferably as a mixture of 4-5 kg, especially 4.5 kg potato starch and 0.5-1.5 kg, preferably 0.8 kg of icing sugar present. Sausage product according to one of claims 1 to 5, characterized in that the cucumbers or the cheese in the cutter on cubes of maximum 0.5 × 0.5 × 0.5 cm be crushed. Sausage product according to one of claims 1 to 6, characterized in that the filled sausage casings to a temperature in the range of 68 ° C to 72 ° C are heated to the texture of cucumbers or cheese not to destroy and the sausage for preferred Stable for 21 days when stored between + 2 ° C and + 6 ° C close. Sausage product according to one of the above claims, characterized characterized in that the reduced speed when feeding of cucumbers or cheese is less than 50%, in particular 40% of the speed of the knife and bowl during the cutting process and preferably in the range of 25% to 35% of the speed of Messer and bowl is at the cutter operation. Sausage product according to one of the above claims, characterized characterized in that the filled sausage casings be heated moist without smoking. Sausage product according to one of the above claims, characterized in that the meat, the bacon, the Schwartenbrät and the ice in the ratio of 180 kg / 105 kg / 10 kg / 105 kg are fed to the cutter. Sausage product according to one of the above claims, characterized in that the ice as a bed the cutter is supplied. Sausage product according to one of the above claims, characterized in that the cucumber supplement is 10-15%, especially 12.5% of the sausage mass. Sausage product according to one of the above claims 1 to 11, characterized in that the cheese addition 15-25%, in particular 19% of the sausage mass.