DE102005011712A1 - White sausage comprises fish fillet flesh from a natural or an artificial intestine of blue pickerel or cod - Google Patents
White sausage comprises fish fillet flesh from a natural or an artificial intestine of blue pickerel or cod Download PDFInfo
- Publication number
- DE102005011712A1 DE102005011712A1 DE102005011712A DE102005011712A DE102005011712A1 DE 102005011712 A1 DE102005011712 A1 DE 102005011712A1 DE 102005011712 A DE102005011712 A DE 102005011712A DE 102005011712 A DE102005011712 A DE 102005011712A DE 102005011712 A1 DE102005011712 A1 DE 102005011712A1
- Authority
- DE
- Germany
- Prior art keywords
- weißwurst
- cod
- added
- sausage
- natural
- 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.)
- Withdrawn
Links
Classifications
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- 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
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Die Erfindung betrifft Wurstwaren. Die Weißwurst hat in Deutschland mittlerweile einen überregionalen Stellenwert erhalten. Ihr Verzehr ist längst nicht mehr den ursprünglichen regionalen Anlässen vorbehalten.The Invention relates to sausages. The white sausage has in Germany meanwhile a supraregional Status received. Their consumption is no longer the original one reserved for regional occasions.
Die Weißwurst wird bislang ausschließlich aus Fleisch sowie Fleischresten und tierischen Abfallprodukten hergestellt. Hauptbestandteil ist Kalbsfleisch, dem unter anderem bis zu 10% Speck zugesetzt werden. Die Bestandteile werden gekuttert und sodann in Natur- oder Kunstdarm gepresst. Die Enden des Darms werden verknotet. Die so hergestellten Würste werden vor dem Verzehr in kochendem Wasser gegart (gebrüht).The Weißwurst is so far exclusively from Meat and meat leftovers and animal by-products. The main ingredient is veal, which contains up to 10% Bacon can be added. The ingredients are cut and then pressed in natural or artificial casing. The ends of the intestine are knotted. The sausages made this way are boiled (boiled) in boiling water before consumption.
Die Weißwurst auf Fleischbasis wird üblicherweise mit Weißbier und Laugengebäck und Senf serviert.The Weißwurst meat-based becomes common with wheat beer and lye pastry and mustard served.
Im Hinblick auf den Verzehr der Weißwurst haben sich diverse Modalitäten herausgebildet. Zum einen kann der Natur- oder Kunstdarm mit dem Messer aufgeschnitten und sodann die Füllung herausgetrennt werden. Ferner kann die Weißwurst ausgezutzelt werden. Hierbei wird das Wurstinnere mit und von der Wurstpelle getrennt.in the With regard to the consumption of white sausage, various modalities have emerged. On the one hand, the natural or artificial skin can be cut open with a knife and then the filling be cut out. Furthermore, the white sausage can be removed. Here the sausage inside is separated with and from the sausage pel.
Der Senf, mit dem die Weißwurst üblicherweise verzehrt wird, wird in Tuben, Gläsern oder Beuteln gereicht.Of the Mustard, with which the white sausage usually is consumed in tubes, glasses or sachets.
Nach der bayerischen Tradition soll die Weißwurst bis mittags um 12.00 Uhr verzehrt werden.To The Bavarian tradition is the white sausage until noon at 12.00 Watch be consumed.
Diese Tradition des Verzehrs von Weißwurst auf Fleischbasis steht im Widerspruch zu den ständig steigenden Ansprüchen der Gesellschaft an die Qualität der Nahrungsmittel. Die sportlich ambitionierte Gesellschaft strebt nach einer gesunden, kalorienarmen, aber zugleich schmackhaften Ernährung. Bekanntermaßen erfüllen diese Anforderungen insbesondere Fischprodukte.These Tradition of consuming white sausage Meat base is in conflict with the ever increasing demands of Society to the quality the food. The sporty ambitious society strives for a healthy, low-calorie, yet tasty Nutrition. As is known, fulfill these requirements in particular fish products.
Der Erfindung liegt deshalb das Bestreben zugrunde, das sich im Wandel befindliche Ernährungsbewusstsein der Mitglieder der Gesellschaft mit traditionellen Bräuchen zu verbinden. Eine entsprechende Verbindung lässt sich herstellen, wenn die Weißwurst auf Fischbasis hergestellt wird. Aus optischen und geschmacklichen Gründen bietet sich zur Herstellung Fischfilet vom Zander oder Kabeljau an. Das optische Erscheinungsbild ist von einer Weißwurst auf Fleischbasis nicht zu unterscheiden. Eine vor allen Dingen optisch abweichende Variante ist die aus Lachs hergestellte Weißwurst.Of the Invention is therefore based on the endeavor, which is changing Nutritional awareness members of society with traditional customs too connect. An appropriate connection can be made when the white sausage on Fish base is produced. For visual and taste reasons offers to prepare fish fillet of zander or cod. The Visual appearance is not of a meat sausage to distinguish. An especially visually deviating variant is the white sausage made from salmon.
Die Zubereitung der Weißwurst auf Fischbasis ist bereits in Ansehung des neuen Inhalts grundverschieden. Die technischen Mittel zur Herstellung der Wurst entsprechen den herkömmlichen aus der Wurstverarbeitung bekannten Geräten, insbesondere Kuttern und Wurstmaschinen. Die Verpackung erfolgt entweder manuell oder in Verpackungsmaschinen.The Preparation of white sausage Fish-based is already fundamentally different in view of the new content. The technical means for producing the sausage correspond to the usual Known from the sausage processing devices, in particular cutters and Sausage machines. The packaging is done either manually or in Packaging machines.
Der Weißwurst aus Zander liegt folgende Rezeptur zugrunde, die in dem nachstehenden Verfahren verwendet wird.Of the Weißwurst from Zander the following recipe is based, in the following Method is used.
In einem ersten Schritt werden 60 g Ingwer geschnitten und mit 100 ml Sahne und 1,5 Esslöffel Vegeta Brühpulver aufgekocht. Im Anschluss muss die Flüssigkeit abkühlen und durch ein Sieb gegeben werden.In In a first step 60 g of ginger are cut and 100 ml of cream and 1.5 tablespoons of Vegeta Brühpulver boiled. Afterwards the liquid must cool down and be given through a sieve.
In einem zweiten Schritt wird Zander filetiert und in einem Fleischwolf verarbeitet. Im Anschluss daran muss das Zanderfleisch bei normaler Kühltemperatur kalt gestellt werden.In In a second step, zander is filleted and served in a meat grinder processed. Following this, the zander meat must be at normal cooling temperature be placed cold.
Danach wird der gekühlte Zander mit Eiweiß, Pökelsalz, Pfeffer und Muskat in einem Kutter fein verarbeitet. Sukzessive wird die kalte Sahne hinzugegeben. Anschließend werden Karottenwürfel beigegeben und verührt.After that is the cooled Zander with egg white, pickling salt, Pepper and nutmeg in a cutter finely processed. successive the cold cream is added. Then carrot cubes are added and touched.
In einem vierten Schritt werden die Ziegendärme, in die die Masse gegeben wird, gewässert. Anschließend werden sie auf die Wurstfüllertülle gegeben.In in a fourth step, the goat intestines are added to the mass is watered. Then be put them on the sausage filler spout.
Die hergestellte Masse wird sodann mit Hilfe der Wurstmaschine in die Ziegendärme gefüllt. Es werden jeweils 10 cm große Würste hergestellt.The mass is then using the sausage machine in the Ziegendärme filled. There will be 10 cm each sausages produced.
Die einzelnen Würste werden dergestalt verschlossen, dass sie gegenläufig zweimal gedreht werden.The individual sausages are closed in such a way that they are turned in opposite directions twice.
Im Anschluss können die Würste durch Erhitzung keimfrei gemacht werden. Im Zuge der industriellen Herstellung werden sie unter Einsatz von Verpackungsmaschinen verpackt. Die Verpackung kann in Vakuumverpackungen erfolgen oder in Lake.in the Connection can the sausages be made sterile by heating. In the course of industrial Manufacturing they are packaged using packaging machines. The packaging can be done in vacuum packaging or in brine.
Das
Rezept für
eine Wurst lautet wie folgt:
24 g Zanderfilet
10 ml Sahne
1,8
g Vegeta Brühpulver
6
g Ingwer
1 g Karottenwürfel
0,4
g Blattpetersilie
12 g Eiweiß
Jeweils Messerspitzen
Pfeffer, Muskat, Pökelsalz, Meersalz
in Brisen.The recipe for a sausage is as follows:
24 g pikeperch fillet
10 ml of cream
1.8 g Vegeta Brewing Powder
6 g of ginger
1 g carrot cubes
0.4 g of leaf parsley
12 g of protein
Each knife tips pepper, nutmeg, pickling salt, sea salt in breezes.
Claims (8)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE102005011712A DE102005011712A1 (en) | 2005-04-18 | 2005-04-18 | White sausage comprises fish fillet flesh from a natural or an artificial intestine of blue pickerel or cod |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE102005011712A DE102005011712A1 (en) | 2005-04-18 | 2005-04-18 | White sausage comprises fish fillet flesh from a natural or an artificial intestine of blue pickerel or cod |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE102005011712A1 true DE102005011712A1 (en) | 2006-11-23 |
Family
ID=37310868
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE102005011712A Withdrawn DE102005011712A1 (en) | 2005-04-18 | 2005-04-18 | White sausage comprises fish fillet flesh from a natural or an artificial intestine of blue pickerel or cod |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE102005011712A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102009020514A1 (en) | 2009-05-08 | 2010-11-25 | Kürten, Udo | Method for preparing a fish fry, comprises preparing a basic sausage meat from fish meat and ice, cooking the basic sausage meat, and adding ice, egg white lemon- and/or citric juice under continuation of the cooking process |
| CN103549502A (en) * | 2013-10-26 | 2014-02-05 | 贺州学院 | Weever ball food |
-
2005
- 2005-04-18 DE DE102005011712A patent/DE102005011712A1/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102009020514A1 (en) | 2009-05-08 | 2010-11-25 | Kürten, Udo | Method for preparing a fish fry, comprises preparing a basic sausage meat from fish meat and ice, cooking the basic sausage meat, and adding ice, egg white lemon- and/or citric juice under continuation of the cooking process |
| CN103549502A (en) * | 2013-10-26 | 2014-02-05 | 贺州学院 | Weever ball food |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 8139 | Disposal/non-payment of the annual fee |