CH240983A - Process for the production of baked goods with a meat filling. - Google Patents

Process for the production of baked goods with a meat filling.

Info

Publication number
CH240983A
CH240983A CH240983DA CH240983A CH 240983 A CH240983 A CH 240983A CH 240983D A CH240983D A CH 240983DA CH 240983 A CH240983 A CH 240983A
Authority
CH
Switzerland
Prior art keywords
baked goods
meat filling
production
meat
filling
Prior art date
Application number
Other languages
German (de)
Inventor
Eiche Jun Karl
Original Assignee
Eiche Jun Karl
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 Eiche Jun Karl filed Critical Eiche Jun Karl
Publication of CH240983A publication Critical patent/CH240983A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Description

  

  Verfahren zur     Herstellung    von     Baekwaren        mit    einer Fleischfüllung.    Vorliegende     Erfindung    bezieht sich auf  ein     Verfahren    zur Herstellung von Backwaren  mit einer Fleischfüllung, gemäss welchem  noch nicht mit der Fleischfüllung versehenes  Backwerk nach annähernd der halben Back  zeit dem Ofen entnommen und die Fleisch  füllung in dasselbe eingeführt wird, worauf  das Backwerk wieder in den Ofen einge  schoben und bis zur Bildung einer     Kruste     fertiggebacken wird.  



  Als Fleischfüllung     können    z. B. Würste,  Aufschnitt, Schinken, gekochtes Fleisch usw.  verwendet werden.  



  Ferner betrifft die     Erfindung    eine Vor  richtung zur Durchführung des Verfahrens,  welche dadurch gekennzeichnet ist, dass sie  einen zur Aufnahme der in das Backwerk  einzuführenden Fleischfüllung dienenden, zum  Einstecken in die Backware geeigneten Hohl  körper, z. B. eine rohrförmige Spicknadel,  aufweist.  



  Das Einfüllen der Fleischfüllung erfolgt  zweckmässig möglichst rasch. Beim Beendigen  des Backens legt sich der noch warme und  plastische Teig der Backware fest um die  Fleischfüllung, und die zum Einführen der-    selben hergestellte     Öffnung    schliesst sich  wieder vollständig bei der Bildung der Kruste.  



       Durch    den vollständigen     Einschluss    der  Fleischfüllung im Gebäck und den guten  Abschluss derselben gegen aussen wird einem  raschen Verderb der     Fleischfüllung    vorgebeugt.  Das Gebäck kann wochenlang in     Kühlräumen     gelagert werden.



  Process for the production of bakery products with a meat filling. The present invention relates to a method for the production of baked goods with a meat filling, according to which baked goods not yet provided with the meat filling are removed from the oven after approximately half the baking time and the meat filling is introduced into the same, whereupon the baked goods are put back into the oven and bake until a crust is formed.



  As a meat filling z. B. sausages, cold cuts, ham, boiled meat, etc. can be used.



  Furthermore, the invention relates to a device for performing the method, which is characterized in that it serves to receive the meat filling to be introduced into the bakery, suitable for insertion into the baked good hollow body, for. B. has a tubular chipping needle.



  The meat filling is expediently filled as quickly as possible. When the baking is finished, the still warm and plastic dough of the baked goods is firmly attached to the meat filling, and the opening made for inserting the same closes again completely when the crust is formed.



       Due to the complete inclusion of the meat filling in the baked goods and the good closure of the same to the outside, rapid spoilage of the meat filling is prevented. The pastries can be stored in cold rooms for weeks.

Claims (1)

PATENTANSPRVCHE: 1. Verfahren zur Herstellung von Back waren mit einer Fleischfüllung, dadurch ge kennzeichnet, dass noch nicht mit der Fleisch füllung versehenes Backwerk nach annähernd der halben Backzeit dem Ofen entnommen und die Fleischfüllung in dasselbe eingeführt wird, worauf das Backwerk wieder in 'den Ofen eingeschoben und bis zur Bildung einer Kruste fertiggebacken wird. II. Vorrichtung zur Durchführung des Verfahrens nach Patentanspruch I, dadurch gekennzeichnet, dass sie- einen zur Aufnahme der in das Backwerk einzuführenden Fleisch füllung dienenden, zum Einstecken in die Backware geeigneten Hohlkörper aufweist. PATENT CLAIM: 1. A process for the production of baked goods with a meat filling, characterized in that baked goods not yet provided with the meat filling are removed from the oven after approximately half the baking time and the meat filling is introduced into the same, whereupon the baked goods are put back into the oven Put in the oven and finish baking until a crust has formed. II. Device for carrying out the method according to claim I, characterized in that it has a hollow body which is used to hold the meat filling to be introduced into the baked goods and is suitable for insertion into the baked goods.
CH240983D 1945-06-14 1945-06-14 Process for the production of baked goods with a meat filling. CH240983A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH240983T 1945-06-14

Publications (1)

Publication Number Publication Date
CH240983A true CH240983A (en) 1946-02-15

Family

ID=4462080

Family Applications (1)

Application Number Title Priority Date Filing Date
CH240983D CH240983A (en) 1945-06-14 1945-06-14 Process for the production of baked goods with a meat filling.

Country Status (1)

Country Link
CH (1) CH240983A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1095568A2 (en) * 1999-10-26 2001-05-02 Karl Brinker Filling for bakery products

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1095568A2 (en) * 1999-10-26 2001-05-02 Karl Brinker Filling for bakery products
EP1095568A3 (en) * 1999-10-26 2003-12-03 Karl Brinker Filling for bakery products

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