DE102009020514A1 - 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 - Google Patents

Abstract

The method for preparing a fish fry, comprises preparing a basic sausage meat from fish meat and ice, cooking the basic sausage meat at 8-11[deg] C and adding 20-30 wt.% of ice, 6-20 wt.% of egg-white and 1-5 wt.% of citric- and/or lemon juice related to the fish portion, under continuation of the cooking process, where five different types of salmon, sander, redfish, halibut and related fish types are used as fish meat. The fish meat consists of cooking salt (3-4 wt.%), phosphate (0.2-0.4 wt.%) and spices (1-3 wt.%). The spices are dill, pepper, nutmeg, sugar and wasabi. An independent claim is included for a fish sausage.

Description

The The invention relates to a method for producing a fish trap and a correspondingly prepared fish bratwurst.

Of the high cholesterol content of sausage products that are produced on poultry or mammalian meat, in particular pork or beef, based, and looking for products that are the aforementioned flavor Not to be inferior, has led to increased sausage products based on fish meat on the market have received encouragement.

One Problem in the production of sausage products, which is essentially consist of fish meat, is that in the production produced fish meat for further processing in a sausage product necessary consistency or a desired Texture. To the fish meat based groundbait giving it a sufficient degree of attachment becomes common added vegetable oil as part of the cutting process.

One Another consideration to consider in the production of the fishbone, is the development of fish-like flavors, d. H. the perceptibility of a fishy aftertaste, to a minimum to reduce the fish product produced to gain wider acceptance in the targeted consumer groups. prerequisite for that is that only fresh raw materials are processed. Furthermore, the temperature evolution of Fischbräts during the cutting process as a result to control the energy input through the cutter blades. By default is the fish meat in the preparation of the Grundbräts therefore at -10 ° C to -20 ° C added chilled ice. This will cause the oxidation fish meat avoided and thus the formation of the aforementioned Flavors suppressed.

The Cool down the fish while the cutter operation is in the known from the prior art Manufacturing process also already necessary because otherwise the proteins provided by fish meat, in particular in Form of proteins, which are needed as emulsifier, would denature.

to further improvement of the binding of the fish it is known from the prior art, this with protein, in the form of egg white, for example.

Especially when protein has been added to the fish meat, It is critical to impossible, the prepared fish meat an acidulant such as ascorbic acid, approximately in Form of lemon or lime juice, to be added there, taking into account the energy input by the cutter, always with a premature Denaturing the protein and thus destruction of the product. To suppress the Emergence of fishy to puffy flavors, is the use of However, acidulants are inevitable.

A solution of the aforementioned problem is not known from the prior art. The WO 93/00830 discloses, for example, a cholesterol-free diet sausage which consists of fish meat instead of the usual poultry or mammalian meat and should have a consistency which should be similar to the conventional cut sausage or a boiled sausage. The improvement of the binding is achieved by adding vegetable oil to the fish meat next to the ice during the cutting process.

From the WO 2008/145076 A1 is a process for the production of sausages based on fish meat known in which the improvement of the sausage meat texture is to be achieved without the addition of foreign fats. For this purpose, the proposed method provides that in the production of Grundbräts ice with a temperature of less than -10 ° C is used and that at least part of the fish meat comes from a freshwater catfish of the superclass Heterobranchidae.

The DE 10 2004 06 921 B4 discloses a meat-free food and a process for its production. To achieve a firm consistency, the food is based on egg white and oil emulsified therein, the oil / albumen quotient, calculated on the basis of weight%, being in the range from 2 to 23.

According to the US 2008/0226805 A1 Dry egg is used to improve texture in the production of fish sausages. The dry egg is specially prepared so that it passes on the required properties.

In addition, numerous recipes for fish sausages are known in the art. For example, the DE 296 006 45 U1 the use of redfish fillet with, among other things, a raw whole egg, the DE 10 2005 011 712 A1 a Zander sausage or a salmon sausage. According to the DE 201 04 242 U1 should be used in a fresh bratwurst salmon, catfish, hake or redfish, in the DE 295 09 756 U1 Cod is processed. The DE 101 11 941 A1 describes a salmon sausage and the DE 10 2004 021 935 A1 a sausage based on tuna, salmon or cod. None of these products has prevailed in the market.

It is therefore the object of the invention, vorzu vorzu a method for producing a Fischbräts which has an improved texture and texture, and which allows the addition of an acidulant such as ascorbic acid for flavor control without denaturing proteins contained in the fish meat. The fishmeal is said to be particularly suitable for being stuffed into intestines to produce fish bratwurst having the aforementioned improved texture and texture.

• – Herstellen eines Grundbräts aus Fischfleisch und Eis;
• – Auskuttern des Grundbräts auf eine Temperatur von 8–11°C;
• – Zugeben von Eis unter Fortsetzung des Kuttervorgangs;
• – Zugeben von Eiklar unter Fortsetzung des Kuttervorgangs;
• – Zugeben von Limonen- und/oder Zitronensaft unter Fortsetzung des Kuttervorgangs.

This object is achieved according to the invention by a method which has the following sequence of steps:

• - making a base of fish meat and ice cream;
• - Chipping the bottom pipe to a temperature of 8-11 ° C;
• - Adding ice while continuing the cutting process;
• - adding egg whites while continuing the cutting process;
• - Adding lemon and / or lemon juice while continuing the cutting process.

Surprisingly has been found to be in compliance with the aforementioned Sequence of steps in the production of Fischbräts also after the addition of the lemon juice or lemon juice no denaturation, d. H. Flocculation of the added protein or of protein made available to fish meat.

The Possibility of the fish fry already in the preparation of the bottom stock with lemon or lime juice and to produce fish flavor-neutral fish fries, the production of many food products that have a fishy taste is undesirable. For example, in the diet section possible, tasteless, but depending on the used Fish species low in fat and high in omega-3 fatty acids having Fischbrät with the from the protein addition resulting improved consistency for further processing with the addition of flavor-intensive foods or Geschmacksstof fen to use. It is conceivable, for example, the use of the invention produced Fish pancakes for the production of substitutes for mammalian or poultry meat.

Preferably is in the inventive method before or during the chipping of the groundwork this with at least one of iodized salt and phosphate added. For health reasons, the use of iodized salt the use of conventional salt. A Addition of phosphate occurs exactly when a further increase the binding of the base is desired. This is for example the case when the inventively prepared Fish meat is not stuffed into a stabilizing intestine, but should otherwise be shaped, such as a fish cake.

at a preferred embodiment is called fish meat the meat of salmon and / or zander used, particularly preferred both meats in equal parts. It is known that Atlantic Salmon in prepared form an omega-3 fatty acid content of up to 1.8%, the highest of all fatty fish having. Also herring meat is known for its high Concentration of omega-3 fatty acid.

at An embodiment of the invention is the use from fish meat to five different varieties from the Group salmon, walleye, redfish, halibut and allied fish species intended. The fish meat types are basically out The aforementioned species are freely selectable and can thus also selected exclusively under cost aspects become.

For the production of a particular invention Tasty fish is this addition with at least one of the additives pepper, nutmeg, sugar, dill, Wasabi and fish diced staggered. This list is not exhaustive, and the expert will depending on the application also use other spices.

For Fish fried sausages prepared according to the invention is provided that the finished fish meat in the connection the addition of lemon and / or lemon juice to a natural or artificial casing is filled. To achieve a special wholesome and appreciated by an end consumer "crisp Bite "labeled fish brat, is the inventively prepared Fish fillet is preferably stuffed into a sheep's saddle.

After all can increase the shelf life of the intestines be provided with bottled Fischbräts that this at temperatures lower than 70 ° C, preferably at 64 ° C, be brewed. The brewing takes according to the invention between 20 and 30 minutes, preferably 25 minutes.

It it has been found that the invention Benefits, the increased attachment of the fish and its taste neutrality, the strongest using fresh fish, d. H. of fish meat, the less than 2 days old, are pronounced. Is the fish meat older? than 2 days, a tiger-like taste increases by. To achieve optimum results, bone-free Used fish fillets and / or coarsely minced fish meat, that before the further processing according to the invention has been frozen for about 1 to 2 hours.

After all It may be provided according to the invention that to achieve an appealing coloring of the fish this is mixed with a food-grade dye.

A fish bratwurst prepared on the basis of the described method preferably has at least one of the aforementioned types of fish meat which is rich in omega-3 fatty acids, and is by characterized in that it contains from 1 to 20% by weight of egg white. and a lime and / or lemon juice portion of 1 to 5 wt .-%, based on the fish share. In addition, draws the fish bratwurst according to the invention their particular juiciness, which is caused by it, that in which, in comparison to known from the prior art If high protein content causes increased liquid, especially water, is bound. So it is possible, for example, that the described fish bratwurst has a water content of 20 to 30 Wt .-%, based on the fish content, has. Furthermore, she points preferably a proportion of iodized common salt of 3 to 4 wt .-% and a phosphate content of 0.2 to 0.4 wt .-%, each based on the fish share, up. It is envisaged that the spice portion in a range of 1 to 3 wt .-%, again based on the fish content, with the spices from the dill group, Pepper, nutmeg, sugar and wasabi are selected. All with reference to the fish bratwurst according to the invention percentages by weight also apply without restriction to the fish roast prepared by the methods described.

at the indication of the weight percentages of lemon or lemon juice It was assumed that these have a mass density of 1 kg / l.

When making the fish for a particularly tasty fish sausage, the ingredients mentioned are used in the following quantities:
5 kg each of salmon and zander;
2.5 kg of pudding ice;
1 kg of egg white;
the juice of 5 limes and possibly 1 lemon;
320 g of iodized salt;
200 g of a spice mixture of dill, pepper, nutmeg and sugar; and
50 g Rolan ^® as well
30 g of phosphate.

Instead of phosphate and 40 g Perwinit ^® can be used.

The in the above description, in the drawing and in the Claims disclosed features of the invention can both individually and in any combination for the To be essential to the realization of the invention.

QUOTES INCLUDE IN THE DESCRIPTION

This list The documents listed by the applicant have been automated generated and is solely for better information recorded by the reader. The list is not part of the German Patent or utility model application. The DPMA takes over no liability for any errors or omissions.

Cited patent literature

• WO 93/00830 [0008]
• WO 2008/145076 A1 [0009]
• DE 10200406921 B4 [0010]
• US 2008/0226805 A1 [0011]
• - DE 29600645 U1 [0012]
• DE 102005011712 A1 [0012]
• - DE 20104242 U1 [0012]
• - DE 29509756 U1 [0012]
• - DE 10111941 A1 [0012]
• - DE 102004021935 A1 [0012]

Claims (20)

Method of making a fish trap which has the following sequence of steps: - Produce a base of fish meat and ice cream; - cut out of the bottom stock to a temperature of 8-11 ° C; - Add of ice while continuing the cutting process; - Add of egg white with continuation of the cutting process; - Add of lime and / or lemon juice with continuation of the cutting process. Method according to claim 1, characterized in that that fish meat uses salmon and / or pike perch becomes. Method according to claim 1, characterized in that that as fish meat up to five different varieties from the group salmon, walleye, redfish, halibut and the relatives Fish species are used. Method according to claim 1, characterized in that that an amount of egg white of 6-20% by weight, preferably 10%, be added based on the fish content. Method according to claim 1, characterized in that that a lime and / or lemon juice portion of 1-5 wt .-%, be added based on the fish content. Method according to claim 1, characterized in that that a total ice content of 20-30 wt .-%, based on the proportion of fish used to make the fish become. Method according to claim 1, characterized in that that the fish meat contains a proportion of iodized salt of 3-4 wt .-%, based on the fish content, is added. Method according to claim 1, characterized in that that the fish meat has a phosphate content of 0.2-0.4 Wt .-%, based on the fish content, is added. Method according to claim 1, characterized in that that the Fischbrät a spice portion of 1-3 Wt .-%, based on the fish content, is added, the spices selected from the group dill, pepper, nutmeg, sugar and wasabi are. Fish bratwurst, characterized in that they has a Eiiklaranteil of 6-20 wt .-%. Fish bratwurst according to claim 10, characterized that they have a lime and / or lemon juice content of 1-5 Wt .-%, based on the fish content, has. Fish bratwurst according to claim 10, characterized that they have a water content of 20-30 wt .-%, based on the proportion of fish. Fish bratwurst according to claim 10, characterized that they contain a proportion of iodized common salt of 3-4% by weight, based on the fish share. Fish bratwurst according to claim 10, characterized that they have a phosphate content of 0.2-0.4 wt .-%, based on the fish share. Fish bratwurst according to claim 10, characterized that they a spice content of 1-3 wt .-%, based on the fish share, which has the spices from the Group dill, pepper, nutmeg, sugar and wasabi selected are. Fish bratwurst according to claim 10, characterized that she has a natural or artificial gut. Fish bratwurst according to claim 16, characterized that the natural gut is a sheep's saddle Fish bratwurst according to claim 16 or 17, characterized characterized in that they are at temperatures lower than 70 ° C, preferably at 64 ° C, was brewed. Fish bratwurst according to claim 18, characterized that they bake between 20 and 30 minutes, preferably 25 minutes has been. Fish bratwurst according to claim 10, characterized that they also contain at least one of pepper, nutmeg, Sugar, dill, wasabi and fish meat cubes.