AT123U1

AT123U1 - SAUCES

Info

Publication number: AT123U1
Application number: AT0806794U
Authority: AT
Original assignee: Mgaloblischwili Gurami Dr Mgal
Priority date: 1991-09-17
Filing date: 1994-08-19
Publication date: 1995-03-27

Description

       

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  Die Erfindung betrifft insbesondere als Beilage zu Fleischspeisen vorgesehene Saucen, die durch eine Kombination der Geschmacksgeber Dille, Knoblauch und Koriander gekennzeichnet sind. 



  Als Saucenbasis dienen Pflaumen, Tomaten oder Paprikaschoten, die jeweils in enthäutetem (blanchierten) Zustand und vorzugsweise in Musform eingesetzt werden. 



  Die Bestandteile der Saucen werden innig vermischt und die fertigen Saucen, wenn sie gelagert werden sollen, sterilisiert. 



  Es können auch Haltbarmacher zugesetzt werden ; dies ist aber nicht bevorzugt. 



  Die Saucen können warm oder kalt gegessen werden ; bevorzugt wird Raumtemperatur. 



  Im folgenden werden einige bevorzugte Rezepte angeführt :
Pflaumensauce I 
Zutaten : 1 kg reife, herbe oder saure Pflaumen,
1/4-1/2 Glas Wasser,
1-5 Knoblauchzwiebel,
1-2 Esslöffel trockene Dille,
1-2 Esslöffel trockener Koriander,   1-1, 5 Esslöffel   scharfer, roter Paprika (trocken), getrocknete Minze und Salz nach Geschmack. 



   Pflaumensauce II (grüne) 
 EMI1.1 
 

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Tomatensauce Zutaten : 1 kg rote, reife Tomaten, 
 EMI2.1 
 
Knoblauchzwiebel,0, 5 - Esslöffel Koriander (trocken),   1 - 1 1/2   Esslöffel Gewürzmischung (trocken), 1 - 1 1/2 Esslöffel getrockneter, scharfer roter Paprika, 
 EMI2.2 
 
100 -Petersilie250-200Gew. -Teile
Sellerie300-200Gew. -Teile
Basilikum100-200Gew. -Teile
Lorbeerlaub50-10Gew.

   -Teile
Dille   200-190 Gew.-Teile     Paprikasauce   Fleischige, rote oder grüne scharfe Paprikaschoten 0,   8-0, 3   kg Gemüsepaprikaschoten   0-0, 3   kg frische Dille   0,   08 - 0,15 kg   frische Petersilie 0, 1-0,   05 kg frische Korianderblätter 0, 1-0, 05 kg Knoblauch   0,   05-0, 1 kg
Salz   0,     07 0, 05   kg
Weinessig   nach-Geschmack  



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  The invention relates in particular to sauces provided as an accompaniment to meat dishes, which are characterized by a combination of the flavoring agents dille, garlic and coriander.



  Plums, tomatoes or peppers serve as the base of the sauce, each of which is used in its skinned (blanched) state and preferably in the form of mush.



  The ingredients of the sauces are mixed thoroughly and the finished sauces are sterilized when they are to be stored.



  Preservatives can also be added; however, this is not preferred.



  The sauces can be eaten warm or cold; room temperature is preferred.



  Here are some preferred recipes:
Plum Sauce I
Ingredients: 1 kg of ripe, tart or sour plums,
1 / 4-1 / 2 glass of water,
1-5 garlic onions,
1-2 tablespoons of dry dille,
1-2 tablespoons of dry coriander, 1-1, 5 tablespoons of hot, red bell pepper (dry), dried mint and salt to taste.



   Plum sauce II (green)
 EMI1.1
 

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Tomato sauce Ingredients: 1 kg red, ripe tomatoes,
 EMI2.1
 
Garlic onion, 0, 5 - tablespoon of coriander (dry), 1 - 1 1/2 tablespoon of spice mix (dry), 1 - 1 1/2 tablespoon of dried, hot red bell pepper,
 EMI2.2
 
100 parsley 250-200 weight Parts
Celery300-200Wt. Parts
Basil 100-200 wt. Parts
Laurel leaves 50-10

   Parts
Dille 200-190 parts by weight of paprika sauce Meaty, red or green hot peppers 0, 8-0, 3 kg of sweet peppers 0-0, 3 kg of fresh dille 0, 08 - 0.15 kg of fresh parsley 0, 1-0, 05 kg fresh coriander leaves 0, 1-0, 05 kg garlic 0, 05-0, 1 kg
Salt 0.07 0.05 kg
Wine vinegar to taste

Claims

Expectations : 1. Sauces, in particular as an accompaniment to meat dishes, characterized in that a content of dille, garlic and coriander is provided.

2. Sauce according to claim 1, characterized in that a content of plums is provided.

3. Sauce according to claim 2, having the following composition: 1 kg ripe, tart or sour plums, 1 / 4-1 / 2 glass of water, 1-5 garlic onions, 1-2 tablespoons of dry dille, 1-2 tablespoons of dry coriander, 1-1, 5 tablespoons of hot, red bell pepper (dry), dried mint and salt to taste.

4. Sauce according to claim 2, having the following composition: 1 kg of unripe, tart plums or unripe (green) pure Claude plums, 0.2-0.3 kg green dille, 0, 01-0, 2 kg of garlic, 0, 1-0, 2 kg of fresh coriander leaves, 0, 01-0, 05 kg of fresh hot peppers, fresh mint leaves and salt to taste.

5. Sauce according to claim 1, characterized in that a content of tomatoes is provided.

6. Sauce according to claim 5, having the following composition: 1 kg red, ripe tomatoes, 2 - 8 Kn blue onions, 0.5-1 tablespoon of coriander (dry), EMI3.1 <Desc / Clms Page number 4>

7. Sauce according to claim 6, characterized in that the spice mixture has the following composition: Coriander 100-200 parts by weight Parsley 250-200 parts by weight Celery 300-200 parts by weight Basil 100-200 parts by weight Laurel leaves 50-10 Parts Dille 200-190 parts by weight

8. Sauce according to claim 1, characterized in that a content of peppers is provided. EMI4.1 Garlic 0.05-0.1 kg salt 0.07-0.05 kg wine vinegar to taste