DE102004050841A1 - Preparation of horse sausage comprises mincing horse- meat and fat and vegetable oil under addition of germ-reduced spice mixture of e.g. stabilizer, filling raw sausage in natural intestine and heat-treating - Google Patents
Preparation of horse sausage comprises mincing horse- meat and fat and vegetable oil under addition of germ-reduced spice mixture of e.g. stabilizer, filling raw sausage in natural intestine and heat-treating Download PDFInfo
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- DE102004050841A1 DE102004050841A1 DE102004050841A DE102004050841A DE102004050841A1 DE 102004050841 A1 DE102004050841 A1 DE 102004050841A1 DE 102004050841 A DE102004050841 A DE 102004050841A DE 102004050841 A DE102004050841 A DE 102004050841A DE 102004050841 A1 DE102004050841 A1 DE 102004050841A1
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- sausage
- horse
- vegetable oil
- stabilizer
- fat
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 53
- 235000013599 spices Nutrition 0.000 title claims abstract description 16
- 235000015112 vegetable and seed oil Nutrition 0.000 title claims abstract description 15
- 239000008158 vegetable oil Substances 0.000 title claims abstract description 15
- 235000013372 meat Nutrition 0.000 title claims abstract description 13
- 239000003381 stabilizer Substances 0.000 title claims abstract description 12
- 239000000203 mixture Substances 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims abstract 4
- 210000000936 intestine Anatomy 0.000 title abstract description 4
- 235000019197 fats Nutrition 0.000 title abstract 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 239000011521 glass Substances 0.000 claims abstract description 12
- 239000003651 drinking water Substances 0.000 claims abstract description 8
- 235000020188 drinking water Nutrition 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims abstract description 8
- 235000000346 sugar Nutrition 0.000 claims abstract description 8
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 7
- 235000006708 antioxidants Nutrition 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 7
- 239000003755 preservative agent Substances 0.000 claims abstract description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 5
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 5
- 239000002535 acidifier Substances 0.000 claims abstract description 4
- 239000000654 additive Substances 0.000 claims abstract description 4
- 235000010288 sodium nitrite Nutrition 0.000 claims abstract description 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 3
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 3
- 235000011089 carbon dioxide Nutrition 0.000 claims abstract description 3
- 238000005520 cutting process Methods 0.000 claims abstract description 3
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 3
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 239000010452 phosphate Substances 0.000 claims abstract description 3
- 230000002335 preservative effect Effects 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 3
- 239000011668 ascorbic acid Substances 0.000 claims abstract 3
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract 3
- 229960005070 ascorbic acid Drugs 0.000 claims abstract 3
- 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 abstract 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract 2
- 229910052708 sodium Inorganic materials 0.000 claims abstract 2
- 239000011734 sodium Substances 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 24
- 230000000391 smoking effect Effects 0.000 claims description 14
- 239000000779 smoke Substances 0.000 claims description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 3
- 229930003268 Vitamin C Natural products 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 235000020995 raw meat Nutrition 0.000 claims description 3
- 150000008163 sugars Chemical class 0.000 claims description 3
- 235000019154 vitamin C Nutrition 0.000 claims description 3
- 239000011718 vitamin C Substances 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims 1
- 159000000001 potassium salts Chemical class 0.000 claims 1
- 235000002639 sodium chloride Nutrition 0.000 abstract description 9
- 235000015165 citric acid Nutrition 0.000 abstract description 3
- 239000011780 sodium chloride Substances 0.000 abstract description 3
- 159000000000 sodium salts Chemical class 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 3
- 238000003958 fumigation Methods 0.000 abstract 2
- 230000005923 long-lasting effect Effects 0.000 abstract 2
- 238000013019 agitation Methods 0.000 abstract 1
- 239000012752 auxiliary agent Substances 0.000 abstract 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 abstract 1
- 235000019692 hotdogs Nutrition 0.000 description 5
- 230000008901 benefit Effects 0.000 description 3
- 238000007669 thermal treatment Methods 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000001177 diphosphate Substances 0.000 description 2
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 description 2
- 235000011180 diphosphates Nutrition 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 150000002826 nitrites Chemical class 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 240000000731 Fagus sylvatica Species 0.000 description 1
- 235000010099 Fagus sylvatica Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 235000015244 frankfurter Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 235000019508 mustard seed Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
Die Erfindung betrifft ein Verfahren zum Herstellen und Haltbarmachen von Wurst in Glaskonserven, insbesondere Pferdewürstchen, aus einem hohen Anteil an Pferdefleisch, Pferdefett und pflanzliches Öl, bei dem diese Bestandteile durch Zerkleinern, Schneiden, Mischen und Emulgieren im Kutter unter Zugabe einer keimreduzierten Gewürzmischung, von Zuckerstoff, Stabilisator, Antioxidationsmittel, Säuerungs- und Konservierungsmittel als Kutterhilfsmittel sowie Salz und von Trockeneis zu einem Rohbrät verarbeitet werden, das in Kunst- oder Naturdärme verfüllt, anschließend einer Heißbehandlung unterworfen, sodann die Wurst in Gläser gefüllt und sterilisiert wird.The The invention relates to a method for manufacturing and preserving of sausage in glass preserves, especially horse sausages, from a high proportion on horsemeat, horse fat and vegetable oil containing these ingredients by crushing, cutting, mixing and emulsifying in the cutter below Adding a germ-reduced spice mixture, of sugar, stabilizer, antioxidant, acidifier and preservative as a cutter and salt and processed from dry ice to a raw meat be filled into artificial or natural casings, then one retorting then the sausage is filled into glasses and sterilized.
Die Erfindung betrifft ferner eine phosphatreduzierte geräucherte Pferdewurst für Glaskonserven, beispielsweise Wiener Würstchen, mit einem hohem Anteil von fein zerkleinertem Pferdefleisch, Pferdefett, pflanzliches Öl, Rest Gewürze und weitere Zusätze.The The invention further relates to a reduced-phosphate smoked Horse sausage for Glaskonserven, for example Wiener sausages, with a high proportion of finely minced horsemeat, horse fat, vegetable oil, rest spices and other additives.
Aus
der
Während der ersten thermischen Behandlung kann der Luft Rauch, der dem Räuchern der Brühwürste dient, beigemischt werden. Der für das Räuchern der Brühwürste verwendete Rauch weist mindestens 90% relative Feuchte, vorzugsweise 100% relative Feuchte, auf.During the first heat treatment, the air smoke, which serves to smoke the cooked sausages, be mixed. The for the smoking the boiled sausages used Smoke has at least 90% relative humidity, preferably 100% relative Moist, up.
Brühwürste mit einem hohen Anteil von Pferdefleisch neigen auf Grund ihres hohen Eiweißanteils, geringen Fettanteils und der Feinfasrigkeit des Pferdefleisches gegenüber Schweine- oder Rindfleisch zu erheblichen Qualitätseinbußen beim Haltbarmachen durch das Räuchern, die sich im teilweisen Farbverlust der Rauchnote, geringer Bissfestigkeit und Knackigkeit sowie eingeschränkter Haltbarkeit in den Glaskonserven äußern.Boiled sausages with a high proportion of horse meat tend to be due to their high levels Protein content, low fat content and the Feinfasrigkeit of horsemeat across from Pork or beef to significant quality losses in Durable by smoking, in the partial color loss of the smoky note, low bite resistance and crunchiness as well as more limited Express durability in the glass preserves.
Bei diesem Stand der Technik liegt der Erfindung die Aufgabe zugrunde, ein Verfahren und ein weitgehend ohne Diphosphat stabilisiertes Pferdewurstprodukt bereitzustellen, mit denen es gelingt, eine ausreichend hohe Haltbarkeit des Pferdewurstproduktes im Glas ohne Qualitätseinbußen zu erreichen.at In this prior art, the object of the invention is to provide a process and a largely diphosphate stabilized To provide horse sausage product that manages to provide sufficient high durability of the horse sausage product in the glass without sacrificing quality.
Diese Aufgabe wird durch ein Verfahren der eingangs genannten Gattung mit den Merkmalen des Anspruches 1 und durch eine Pferdewurst mit den Merkmalen des Anspruchs 14 gelöst.These Task is by a method of the type mentioned with the features of claim 1 and by a horse sausage with the features of claim 14 solved.
Vorteilhafte Ausgestaltungen des Verfahrens und des Pferdewurstproduktes sind den entsprechenden Unteransprüchen entnehmbar.advantageous Embodiments of the method and the horse sausage product are the corresponding subclaims removable.
Das erfindungsgemäße Verfahren zeichnet sich dadurch aus, dass es durch ein spezielles Befeuchtungs-, Trocknungs- und Abkühlungsregime gelungen ist, eine Haltbarkeit der Pferdewürstchen im Glas von mindestens zwei Jahren zu erzielen.The inventive method is characterized by the fact that it is characterized by a special moistening, Drying and cooling regime succeeded in maintaining a shelf life of the horse sausages in the glass of at least two years to achieve.
Das erfindungsgemäße Verfahren gestattet es ferner, eine dunkelbraune Rauchnote auch bei Pferdewurstprodukten gezielt einzustellen und eine entsprechend hohe Bissfestigkeit und Knackigkeit ohne Verwendung von Diphosphaten als Stabilisator zu erreichen.The inventive method it also allows a dark brown smoke note even with horse sausage products targeted and a correspondingly high bite resistance and Crunchiness without the use of diphosphates as a stabilizer too to reach.
Die Erfindung erschließt die Anwendung von Pferdefleisch auch für Brühwürste wie Wiener oder Frankfurter Würstchen und macht die Vorteile des Pferdefleischs wie hoher Eiweißgehalt, niedriger Cholesteringehalt, niedriger Fettgehalt für dieses Produkt verfügbar.The Invention opens up the use of horsemeat also for cooked sausages such as Wiener or Frankfurter hot dog and makes the benefits of horsemeat like high protein content, low cholesterol content, low fat content for this product available.
Mit Vorteil lässt sich das erfindungsgemäße Verfahren auch zur Haltbarmachung von Bockwürsten, Brätklopsen oder Gulasch nutzen.With Advantage leaves the process of the invention also to preserve Bockwürsten, Brätklopsen or goulash use.
Weitere Vorteile und Einzelheiten ergeben sich aus der nachfolgenden Beschreibung.Further Advantages and details will become apparent from the following description.
Die Erfindung soll nachstehend an zwei Ausführungsbeispielen näher erläutert werden.The Invention will be explained in more detail below with reference to two embodiments.
Beispiel 1example 1
Es sollen nach dem erfindungsgemäßen Verfahren Pferdewiener im Naturdarm hergestellt werden, die in einem Konservenglas mit Twist-Off-Verschluss in einer hellgelben, klaren Lake verfüllt sind.It should according to the inventive method Horse wiener be made in natural gut, which is stored in a jar filled with twist-off closure in a pale yellow, clear lake.
Die Pferdewiener sollen eine gleichmäßig braune Rauchnote besitzen, schnittfest und knackig sein sowie innen ein rotes, poriges Brät mit Hohlstellen aufweisen.The horse wiener should be even have a brown smoky note, cut firm and crisp and inside a red, porous sausage meat with hollow points.
Für eine 58,7
Gew.-% Pferdfleisch, 10,1 Gew.-% Pferdefett, 8,1 Gew.-% pflanzliches Öl, 22,3 Gew.-%
Trinkwasser, 0,4 Gew.-% keimreduzierte Gewürzmischung, Rest Zuckerstoffe,
Salze der Zitronensäure,
Vitamin-C, Natriumnitrit und jodiertes Kochsalz enthaltene erfindungsgemäße Pferdewiener
werden eingesetzt:
145 kg Pferdefleisch,
25 kg Pferdefett,
20
kg pflanzliches Öl,
55
kg Schuppeneis,
1 kg Gewürzkomplettmischung
mit Stabilisator,
1 kg jodiertes Nitritpökelsalz.For a 58.7 wt% horse meat, 10.1 wt% horse fat, 8.1 wt% vegetable oil, 22.3 wt% drinking water, 0.4 wt% germ reduced spice mixture, balance Sugars, salts of citric acid, vitamin C, sodium nitrite and iodized saline containing horse wiener according to the invention are used:
145 kg horse meat,
25 kg horse fat,
20 kg of vegetable oil,
55 kg shed ice,
1 kg complete spice mixture with stabilizer,
1 kg of iodinated nitrite pickling salt.
Die Fleischbestandteile werden zunächst gewolft und anschließend im Kutter unter Zugabe von Schuppeneis, einer keimreduzierten Gewürzkomplettmischung, die Kalium- oder Natriumsalze der Zitronensäure als Stabilisator enthält, und weiterer Kutterhilfsmittel zum Rohbrät verarbeitet, das sodann in Saitlinge aus Naturdarm abgefüllt wird.The Meat ingredients are first Wound and then in the cutter with the addition of flake ice, a germ-reduced spice mixture, containing the potassium or sodium salts of citric acid as a stabilizer, and processed further cutter aid to raw meat, which then in Saitlinge bottled from natural casing becomes.
Die Würstchen werden im Räucherwagen gehängt und mit diesem in eine Räucherkammer zur Heißbehandlung zwecks Erreichen einer speziellen Note verbracht.The hot dog are hung up in the smokehouse and with this in a smokehouse for heat treatment spent in order to reach a special grade.
Die Behandlung beginnt mit dem Umröten der Würstchen bei 50°C Kammertemperatur und einer relativen Luftfeuchte von mindestens 90%.The Treatment begins with the flushing of the hot dog at 50 ° C Chamber temperature and a relative humidity of at least 90%.
Es schließt sich ein Trocknungsprozeß der umgeröteten Würstchen an. Das Trocknen erfolgt bei 80°C und einer relativen Luftfeuchte von 60 bis 65% in einem Zeitraum von 40 min.It includes a drying process of the red-hot sausages at. The drying takes place at 80 ° C and a relative humidity of 60 to 65% over a period of time from 40 min.
Nach dem die Würstchen oberflächlich getrocknet sind, beginnt ein mehrstufiges Räucheregime mit Buchenholzhackspänen. Das Räucherregime setzt sich aus zwei bis drei Räucherzyklen mit einer Räuchertemperatur von 70°C und einer relativen Luftfeuchte von mindestens 80% zusammen. Zwischen den einzelnen Räucherzyklen werden die Würstchen nochmals kurzzeitig für einen Zeitraum von 2 bis 3 min. befeuchtet.To the sausages superficial dried, begins a multi-stage smoking regime with beech wood chips. The Räucherregime consists of two to three smoking cycles with a smoking temperature from 70 ° C and a relative humidity of at least 80% together. Between the individual smoking cycles become the sausages again briefly for a period of 2 to 3 min. moistened.
Die Anzahl und die Zeitdauer der Räucherzyklen richtet sich nach der Entwicklung der Rauchnote. In diesem Beispiel betrug die Zeitdauer der einzelnen Räucherzyklen etwa 40 bis 45 min. Die geräucherten Würstchen werden nach dem Räuchern einem Abkühlprozeß unterworfen, der in einer ersten Stufe eine Abkühlung auf etwa 30°C mit warmen Wasser und in einer zweiten Stufe eine weitere Abkühlung mit Trinkwasser auf etwa 7 bis 12°C umfasst.The Number and duration of smoking cycles depends on the development of the smoky note. In this example The duration of the individual smoking cycles was about 40 to 45 minute The smoked hot dog be after smoking subjected to a cooling process, in a first stage, a cooling to about 30 ° C with warm water and in a second stage, a further cooling with drinking water to about 7 to 12 ° C includes.
Die gekühlten Würstchen verbleiben auf dem Räucherwagen und werden durch eine Luftumwälzung weiter gekühlt bis sie ihre Lagertemperatur von 5°C erreichen.The cooled hot dog remain on the smokehouse and are by an air circulation further cooled until they reach their storage temperature of 5 ° C.
Beispiel 2Example 2
Mit dem erfindungsgemäßen Verfahren sollen Pferdewürstchen im geräucherten Darm mit einer aromatisch abgerundeten Rauchnote hergestellt werden.With the method according to the invention should horse worms in the smoked Intestine be made with an aromatic rounded smoke note.
Die Pferdewürstchen sollen schnittfest sein, ein rotes, feines Brät besitzen und für Glaskonserven geeignet sein.The Horse sausage should be cut firm, own a red, fine sausage meat and suitable for glass preserves be.
Es sollen 5 Würstchen zu je 80 g in die Glaskonserve abgepackt werden.It should 5 sausages 80 g each are to be packed into the glass preserves.
Die erfindungsgemäßen Pferdewürstchen enthalten 58,7 Gew.-% Pferdefleisch, 10,1 Gew.-% Pferdefett, 8,1 Gew.-% pflanzliches Öl, 22,3 Gew.-% Trinkwasser, 0,4 Gew.-% keimreduzierte Gewürzmischung, Rest Zuckerstoffe, Salze der Zitronensäure, Vitamin-C, Natriumnitrit und jodiertes Kochsalz.The horse worms according to the invention 58.7% by weight of horsemeat, 10.1% by weight of horse fat, 8.1% by weight of vegetable oil, 22.3% % By weight of drinking water, 0.4% by weight of germ-reduced spice mixture, Residual sugars, salts of citric acid, vitamin C, sodium nitrite and iodized table salt.
Es
werden eingesetzt:
145 kg Pferdefleisch,
25 kg Pferdefett,
20
kg pflanzliches Öl,
55
kg Schuppeneis,
0,82 kg Gewürzkomplettmischung
mit Stabilisator,
1,0 kg jodiertes Nitritpökelsalz
0,6 kg Senfkörner.The following are used:
145 kg horse meat,
25 kg horse fat,
20 kg of vegetable oil,
55 kg shed ice,
0.82 kg complete spice mixture with stabilizer,
1.0 kg iodinated nitrite pickling salt
0.6 kg of mustard seeds.
Der Herstellungs- und Räucherungsprozeß entspricht dem des Beispiels 1.Of the Manufacturing and smoking process corresponds that of Example 1.
Claims (13)
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE102004050841A DE102004050841A1 (en) | 2004-10-15 | 2004-10-15 | Preparation of horse sausage comprises mincing horse- meat and fat and vegetable oil under addition of germ-reduced spice mixture of e.g. stabilizer, filling raw sausage in natural intestine and heat-treating |
DE202004021344U DE202004021344U1 (en) | 2004-10-15 | 2004-10-15 | Phosphate reduced smoked horse sausage for glass preserves |
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DE102004050841A DE102004050841A1 (en) | 2004-10-15 | 2004-10-15 | Preparation of horse sausage comprises mincing horse- meat and fat and vegetable oil under addition of germ-reduced spice mixture of e.g. stabilizer, filling raw sausage in natural intestine and heat-treating |
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DE102004050841A1 true DE102004050841A1 (en) | 2006-04-20 |
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DE102004050841A Ceased DE102004050841A1 (en) | 2004-10-15 | 2004-10-15 | Preparation of horse sausage comprises mincing horse- meat and fat and vegetable oil under addition of germ-reduced spice mixture of e.g. stabilizer, filling raw sausage in natural intestine and heat-treating |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2012059530A1 (en) * | 2010-11-04 | 2012-05-10 | Van Hees Gmbh | Method for producing meat products and meat product produced by said method |
EP2625969A1 (en) * | 2012-02-08 | 2013-08-14 | Emmanouil Domazakis | Method for the preparation of oil-containing meat-based products comprising a direct oil addition protocol |
DE202021104183U1 (en) | 2021-03-17 | 2021-08-12 | Andreas Kämpf | Canned Currywurst |
-
2004
- 2004-10-15 DE DE102004050841A patent/DE102004050841A1/en not_active Ceased
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2012059530A1 (en) * | 2010-11-04 | 2012-05-10 | Van Hees Gmbh | Method for producing meat products and meat product produced by said method |
EP2625969A1 (en) * | 2012-02-08 | 2013-08-14 | Emmanouil Domazakis | Method for the preparation of oil-containing meat-based products comprising a direct oil addition protocol |
WO2013117347A1 (en) * | 2012-02-08 | 2013-08-15 | Emmanouil Domazakis | Method for the preparation of oil-containing meat-based products comprising a direct oil addition protocol |
DE202021104183U1 (en) | 2021-03-17 | 2021-08-12 | Andreas Kämpf | Canned Currywurst |
DE102021106544A1 (en) | 2021-03-17 | 2022-09-22 | Andreas Kämpf | Process for preserving sausage, in particular currywurst, and a preserved currywurst produced by this process |
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