DE102006034093A1 - Minced meat pizza for eating has pizza base itself composed of minced meat, which may be pounded and may have chopped vegetables or herbs added - Google Patents
Minced meat pizza for eating has pizza base itself composed of minced meat, which may be pounded and may have chopped vegetables or herbs added Download PDFInfo
- Publication number
- DE102006034093A1 DE102006034093A1 DE102006034093A DE102006034093A DE102006034093A1 DE 102006034093 A1 DE102006034093 A1 DE 102006034093A1 DE 102006034093 A DE102006034093 A DE 102006034093A DE 102006034093 A DE102006034093 A DE 102006034093A DE 102006034093 A1 DE102006034093 A1 DE 102006034093A1
- Authority
- DE
- Germany
- Prior art keywords
- minced meat
- pizza
- added
- chopped
- meat
- 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- Withdrawn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
- 235000013550 pizza Nutrition 0.000 title claims abstract description 28
- 235000013372 meat Nutrition 0.000 title claims abstract description 24
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 6
- 235000008216 herbs Nutrition 0.000 title claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000013594 poultry meat Nutrition 0.000 claims abstract description 3
- 238000002360 preparation method Methods 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 244000144977 poultry Species 0.000 claims description 2
- 235000014122 turkey meat Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 5
- 238000004519 manufacturing process Methods 0.000 claims 1
- 241000251468 Actinopterygii Species 0.000 abstract description 2
- 239000000654 additive Substances 0.000 abstract 1
- 235000013409 condiments Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 description 5
- 239000002689 soil Substances 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 240000009164 Petroselinum crispum Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000015113 tomato pastes and purées Nutrition 0.000 description 1
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
- 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
- A23L13/67—Reformed meat products other than 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
Die Pizza ist ein Nahrungsmittel, das in der italienischen Volksküche seinen Ursprung hat und sich mittlerweile – insbesondere im Fast Food Bereich – allgemein verbreitet hat. Eine Pizza besteht immer aus Boden und Belag. Der Boden ist traditionell ein Hefeteig. Als Belag ist fast jede Kombination mit jedem Gemüse, Wurst, Meerestieren und Gewürzen auf den Markt.The Pizza is a food that is used in Italian folk cuisine Origin has and is now - especially in fast food Area - general has spread. A pizza always consists of soil and topping. Of the Soil is traditionally a yeast dough. As a covering is almost every combination with every vegetable, Sausage, seafood and spices on the market.
Zubereitet wird die Pizza, der italienischen Tradition folgend, in der kommerziellen Gastronomie in der Regel in teilweise holzbeheizten Öfen mit einer Backtemperatur in der Größenordnung von 300°. Da sich eine Pizza aber grundsätzlich in jedem Backofen zubereiten lässt, ist die Vermarktung frischer und tiefgefrorener, backfertig vorbereiteter Pizzen verbreitet.cooked The pizza, following the Italian tradition, becomes commercial Gastronomy usually in partially woodburning stoves with a baking temperature of the order of magnitude of 300 °. As a pizza but basically in every oven, is the marketing of fresh and frozen, prepared ready to bake Pizzas spread.
Entsprechend der Verbreitung ist die Beliebtheit dieses Nahrungsmittels. Für den ernährungsbewussten Konsumenten ist der Belag vorbereiteter, marktgängiger Pizzen deshalb grundsätzlich nie problematisch, da die Variationsbreite des Angebots so groß ist, dass jeder Konsument ein Belag nach seinem Wunsch findet. Das gilt nicht für den Pizzaboden. Der ausgebackene Teig besteht ganz überwiegend aus Kohlenhydraten, die, insbesondere in Verbindung mit Fetten als Dickmacher gefürchtet sind.Corresponding The popularity of this food is spreading. For the nutritionally conscious Consumers is therefore never the topping of prepared, marketable pizzas problematic, because the range of variation of the offer is so large that every consumer finds a coating according to his desire. That does not apply for the Pizza crust. The batter consists mainly of carbohydrates, which are feared, especially in connection with fats as a thickener.
Die Erfindung stellt sich der Aufgabe einer Pizza für den kommerziellen Vertrieb und die Gastronomie, die bei unveränderter Variationsbreite der Beläge beim Pizzaboden Kohlenhydrate vermeidet. Als Lösung der Aufgabe wird nach der Erfindung ein Pizzaboden aus Hackfleisch vorgeschlagen (Anspruch 1).The Invention sets itself the task of a pizza for commercial distribution and the gastronomy, with unchanged variation of the coverings avoids carbohydrates when pizza topping. As a solution to the problem is after the invention proposed a pizza base from minced meat (claim 1).
Ein Pizzaboden lässt sich nicht ohne weiteres aus Hackfleisch herstellen. Er bricht. Dem lässt sich mit Zutaten entgegen wirken, beispielsweise Ei und/oder Brot. Enthalten solche Zutaten Kohlenhydrate, dann ist die erfinderische Lösung der Aufgabe nicht mehr voll umfänglich gewährleistet. Nach der Erfindung wird vorgeschlagen, Hackfleisch ohne Zutaten so vorzubereiten, dass es sich zu einem Pizzaboden flach formen lässt ohne beim Backen zu reißen. Dazu wird nach der Erfindung vorgeschlagen, das Hackfleisch zu kneten (Anspruch 2).One Pizzaboden leaves not easily made from minced meat. He breaks. You can do that counteract with ingredients, such as egg and / or bread. Contain Such ingredients carbohydrates, then the inventive solution is the Task no longer full extent guaranteed. According to the invention it is proposed minced meat without ingredients to prepare so that it forms flat to a pizza crust leaves without to tear while baking. For this purpose, it is proposed according to the invention to knead the minced meat (Claim 2).
Besonders vorteilhaft ist diese Vorbereitung des Hackfleischs dann, wenn sie mindestens zehn Minuten lang geschieht (Anspruch 3).Especially This preparation of minced meat is beneficial, if they are for at least ten minutes (claim 3).
Geknetetes Hackfleisch lässt sich mit Zutaten würzen, die die gewünschte Eigenschaft, nämlich die Beibehaltung der dünnen Fladenform ohne Zerreißen beim Backen nicht beeinträchtigen. Die Zugabe ist vor, während oder nach dem Kneten möglich. Vorgeschlagen werden gehacktes Gemüse, insbesondere Zwiebeln, gehackte Kräuter, insbesondere Petersilie, pulverisierte Gewürze, insbesondere Pfeffer, Würzpasten, insbesondere Tomatenmark sowie Salz. Keine dieser Zutaten beeinflusst den Hackfleischboden nachteilig in dem Sinne, dass die Beibehaltung der Form und die Vermeidung von Rissen beeinträchtigt wird (Anspruch 4).kneaded Minced meat leaves Season with ingredients, which the desired Property, namely the Retaining the thin Flat shape without tearing do not interfere with baking. The addition is before, while or after kneading possible. proposed become chopped vegetables, in particular onions, chopped herbs, in particular parsley, powdered spices, especially pepper, seasoning pastes, in particular tomato paste and salt. None of these ingredients affected the mincemeat soil disadvantageous in the sense that the retention the shape and the prevention of cracks is impaired (claim 4).
Auch das Hackfleisch selbst kann in der Zusammensetzung variiert und ergänzt werden. In erster Linie bietet sich gehacktes Fleisch von Pute oder anderem Geflügel an. Die gewünschte Konsistenz des Bodens lässt sich auch mit dieser Beimengung erreichen, wenn das gehackte Putenfleisch mitgeknetet wird. Besonders vorteilhaft ist diese Beimengung deshalb, weil auf diese Weise der prozentuale Fettgehalt der gesamten Masse vermindert und der prozentuale Eiweißgehalt der gesamten Masse erhöht wird (Anspruch 5).Also The minced meat itself can vary in composition and added become. First and foremost, chopped meat offers turkey or other poultry at. The desired Consistency of the soil leaves Even with this admixture, when the chopped turkey meat is kneaded. This admixing is therefore particularly advantageous because in this way the percentage fat content of the entire mass reduced and the percentage protein content of the entire mass elevated is (claim 5).
Unter diesem Gesichtspunkt sind auch andere Beimengungen denkbar, insbesondere mit Fisch (Anspruch 6).Under From this point of view, other admixtures are conceivable, in particular with fish (claim 6).
Claims (12)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE102006034093A DE102006034093A1 (en) | 2006-07-20 | 2006-07-20 | Minced meat pizza for eating has pizza base itself composed of minced meat, which may be pounded and may have chopped vegetables or herbs added |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE102006034093A DE102006034093A1 (en) | 2006-07-20 | 2006-07-20 | Minced meat pizza for eating has pizza base itself composed of minced meat, which may be pounded and may have chopped vegetables or herbs added |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE102006034093A1 true DE102006034093A1 (en) | 2008-01-24 |
Family
ID=38830774
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE102006034093A Withdrawn DE102006034093A1 (en) | 2006-07-20 | 2006-07-20 | Minced meat pizza for eating has pizza base itself composed of minced meat, which may be pounded and may have chopped vegetables or herbs added |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE102006034093A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013008088A2 (en) | 2011-07-11 | 2013-01-17 | Quality First Ltd | A process for preparing a food product |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20060037543A (en) * | 2004-10-28 | 2006-05-03 | 주식회사 통일상사 | The pizza using pork and its manufacturing method |
-
2006
- 2006-07-20 DE DE102006034093A patent/DE102006034093A1/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20060037543A (en) * | 2004-10-28 | 2006-05-03 | 주식회사 통일상사 | The pizza using pork and its manufacturing method |
Non-Patent Citations (4)
| Title |
|---|
| (online),25.02.05,rech.a.01.03.2007. Internet: http://abnehmen.com/435516-post15.html; |
| KATJA...:Mett-Zwiebel-Blech (online),21.06.02,rech.a.01.03.07.Internet: http://www.chefkoch.de/rezepte/66131024321138/Mett GELI2:Hackfleischpizza (online),16.08.02,rech.a.01.03.07.Internet: http://www.chefkoch.de/rezepte/77001029415406/Hack TRULLA:Pizza m.Hackfleischböden * |
| TAMKAT:Hackfleisch-Pizza m.Zucchini u.Paprika.Aus:Rezeptsammlung Hackfleisch: Rezept-Nr.428(online),19,10.2004.Rech.a.01.03.07.I tamkat.sky.hl-users.com/Hackfleisch/hackfleisch_(4 WIDDER:Fleischpizza(online),08.11.2003,rech.a.01.0 hausfrau.de/magazin/rezepte?cmd=anzeigen&rez_id=35 KLOSTEREIT:Fleischpizza (online),28.09.2004,recha.01.03.07.Internet: http://www.chefkoch.de/rezepte/235641096192184/Fle LIMI:Mettpizza (online),03.04.05,rech.a.01.03.07.Im Internet:http://www. chefkoch.de/rezepte/31187112512508/Mettpizza.html * |
| Vital-Gesund Rezeptsammlung:Hackfleischpizza (online),2002,rech.a.01.03.07. Internet: http://vital-gesund.de/Rezepte-PDF/HE001-Hackfleis |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013008088A2 (en) | 2011-07-11 | 2013-01-17 | Quality First Ltd | A process for preparing a food product |
| WO2013008088A3 (en) * | 2011-07-11 | 2013-03-14 | Quality First Ltd | A process for preparing a food product |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| OM8 | Search report available as to paragraph 43 lit. 1 sentence 1 patent law | ||
| 8139 | Disposal/non-payment of the annual fee |