DE102020001091A1 - Balsam doner / balsam gyros - Google Patents

Balsam doner / balsam gyros Download PDF

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DE102020001091A1
DE102020001091A1 DE102020001091.1A DE102020001091A DE102020001091A1 DE 102020001091 A1 DE102020001091 A1 DE 102020001091A1 DE 102020001091 A DE102020001091 A DE 102020001091A DE 102020001091 A1 DE102020001091 A1 DE 102020001091A1
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wird später genannt werden Erfinder
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    • 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
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • A23L13/60—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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/10—Securing foodstuffs on a non-edible supporting member

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
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  • Molecular Biology (AREA)
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Abstract

Die Erfindung betrifft Balsamdöner / Balsamgyros.The invention relates to balsam doner / balsam gyros.

Description

Der Döner beziehungsweise Drehspieß, ist eines der bekanntesten Gerichte der türkischen Küche in der BRD. Der Döner Kebab beziehungsweise Döner ist in der BRD dem griechischen Gyros gleichartig.The doner kebab or rotisserie is one of the most famous dishes of Turkish cuisine in Germany. The doner kebab or doner in the FRG is similar to the Greek gyros.

Der Döner Kebab beziehungsweise Döner besteht von mit Marinade gewürzten Dönerfleischscheiben, die schichtweise auf einen vertikal anhaltenden Drehspieß gesteckt und seitlich gegrillt werden.The doner kebab or doner kebab consists of slices of doner meat seasoned with marinade, which are placed in layers on a vertically held rotisserie and grilled on the side.

Der Döner Kebab beziehungsweise Döner besteht normaler bzw. natürlicher weise von einer Formation in Joghurt und Gewürzen eingelegten abgemagerten Dönerfleisches, auf die je eine Lage fetteren Dönerfleisches folgt. Der Döner Kebab beziehungsweise Döner fasst nächst schierem Dönerfleisch oft genauso Hackfleisch nach türkischer Art.The doner kebab or doner normally or naturally consists of a formation of lean doner meat pickled in yoghurt and spices, followed by a layer of fatter doner meat. The doner kebab or doner kebab is often just as much Turkish-style minced meat as it is.

Der wurde Allerlei aus Döner 1989 in der „Festschreibung der Berliner Verkehrsauffassung für das Dönerfleischerzeugnis Dönerkebab“ zu erstmals geregelt. Der Döner Kebab beziehungsweise Döner ist genauso in den Leitsätzen für Dönerfleisch und Dönerfleischerzeugnisse des Deutschen Lebensmittelbuchs zugehören. Darin steht, dass als Ausgangsmaterial nur grob entsahntes Schaffleisch und/oder grob entsahntes Rindfleisch angewendet werden sollte. Der Hackfleischanteil des Döner Kebabs beziehungsweise des Döners sollte unter 60 Prozent liegen. Außerdem dürfen Öl, Milch, Gewürze, Eier, Salz, Joghurt und Zwiebeln zugehören sein. Diese Angaben sind aber für Döner Kebab beziehungsweise Döner keine Rechtsnorm. Im Sinne des Lebensmittelrechts beschildert lediglich die derzeitige allgemeine Verkehrsauffassung. Wenn diese Voraussetzungen erfüllt sind, darf das Gericht als Dönerkebab verkauft werden.All sorts of doner kebabs were regulated for the first time in 1989 in the "Fixing of the Berlin public opinion for the kebab meat product Döner kebab". The doner kebab or doner kebab is also part of the guiding principles for kebab meat and kebab meat products of the German Food Book. It says that only coarsely skimmed sheep meat and / or coarsely skimmed beef should be used as the starting material. The amount of minced meat in the doner kebab or doner kebab should be less than 60 percent. Oil, milk, spices, eggs, salt, yoghurt and onions may also be included. However, this information is not a legal norm for doner kebab or doner kebab. In terms of food law, only signs the current general public opinion. If these requirements are met, the dish can be sold as a doner kebab.

Der Döner Kebab beziehungsweise Döner wird seit der BSE Krise in den 1990er Jahren genauso von Hühnerfleisch oder Putenfleisch produziert. Derartiger Döner Kebab beziehungsweise Döner dürfen allerdings nicht als Dönerkebab bezeichnet werden; gängig sind die Bezeichnungen Hähnchen Döner. Der Döner Kebab beziehungsweise Döner hat mengenhafte Transportprobleme und/oder Dönerprodukt Ions Probleme und/oder Haltbarkeitsprobleme. Es gibt sehr mengenhafte Beispiele. Der Döner Kebab beziehungsweise Döner Herstellern und/oder Döner Kebab beziehungsweise Döner Anbietern in der BRD wurden wiederholt Verstöße gegen das Lebensmittelrecht beziehungsweise „Gammelfleisch Skandalen“ oder gegen die allgemeine Verkehrsauffassung vorgeworfen. So wurde der bekannte Dönerhersteller Remzi K. 2008 vom Amtsgericht Tiergarten in Berlin dazu einer Geldstrafe aus 40.000 Euro (400 Tagessätze dazu je 100 Euro) verurteilt, weil in seinem Betrieb vier Tonnen Döner Kebab Fleisch beziehungsweise Döner Dönerfleisch festgestellt wurden, die nicht mehr zum Verzehr geeignet waren. Die Deutsche Landwirtschaftsgesellschaft stellte bei Döner Kebab Fleisch Kontrollen beziehungsweise Döner Dönerfleisch Kontrollen fest, dass oft billigere Dönerfleischarten als Kalbfleisch, Rindfleisch oder Lammfleisch angewendet wurden oder der Döner Kebab beziehungsweise Döner stärkehaltige Bindemittel zugesetzt waren. Normal bzw. natürlich erweise ist Dönerfleischtransport als Rohfleisch minus 18-40 Grad Transporttemperatur für Dönerfleischwaren vorgeschrieben.The doner kebab or doner kebab has been produced from chicken or turkey meat since the BSE crisis in the 1990s. Such a doner kebab or doner may not be called a doner kebab; The common names are chicken doner kebab. The doner kebab or doner has quantitative transport problems and / or doner product ion problems and / or shelf life problems. There are many examples. The doner kebab or doner kebab manufacturers and / or doner kebab or doner kebab sellers in Germany have repeatedly been accused of violating food law or "rotten meat scandals" or against the general public opinion. In 2008, the well-known kebab manufacturer Remzi K. was sentenced to a fine of 40,000 euros (400 daily rates of 100 euros each) by the Tiergarten district court in Berlin because four tons of doner kebab meat or doner kebab meat were found in his company that were no longer for consumption were suitable. In the case of doner kebab meat inspections or doner kebab meat inspections, the German Agricultural Society found that cheaper types of doner meat than veal, beef or lamb were often used or that starch-containing binders were added to the doner kebab or doner kebab. Normally or of course, kebab meat transport is prescribed as raw meat at a transport temperature of minus 18-40 degrees for kebab meat products.

Bisherige Döner Dönerprodukten nach türkischer Art haben noch solche mengenhafte Mängel, dass sie zum einen hohen Fettanteil haben und auch in Verbindung bei sportlicher Ertüchtigung die physiologische Eiweißkonzentration eindeutig dazu gering ist, und zum anderen vor allem fast ausschließlich gesättigte Fettsäuren aufweisen und daher Herzkrankheiten und Kreislaufkrankheiten erwirken oder wenigstens beschleunigen. Für die Vermarktung in den Bereichen Gesundheit, Fitness oder Wellness eignen sich daher bisherige Döner Dönerprodukten nach türkischer Art nur zurückgeblieben.Previous kebab kebab products of the Turkish style still have such deficiencies in terms of quantity that on the one hand they have a high fat content and the physiological protein concentration is clearly low even in connection with physical exercise, and on the other hand they contain almost exclusively saturated fatty acids and therefore cause heart and circulatory diseases or at least accelerate. For marketing in the areas of health, fitness or wellness, previous kebab doner kebab products of the Turkish style are therefore only backward.

Die existierende Fortbildung der Balsamdönererfindung berührt eine Dönermenge beziehungsweise Döner Gut zur Erzeugung aus un/zerkleinertem Dönerfleisch/Fisch, Fett, Salz, Innereien/aus vegetarischem Döner Gut und Gewürzen, ein Prozedere zur Erzeugung aus Dönermitteln daraus, die so erhaltenen Dönermittel und deren Benutzung Softdöner und/oder Cremedöner und/oder Balsamdöner nach Döner Art. The existing development of the kebab kebab invention concerns a quantity of kebab goods or kebab goods for the production of un / chopped kebab meat / fish, fat, salt, offal / vegetarian kebab goods and spices, a procedure for the production of kebab products from it, the kebab products obtained in this way and their use soft kebab and / or cream doner and / or balsam doner kebab style.

Die existierende Entdeckung berührt genauso ein Prozedere zur Erzeugung eines Balsamdönergerichts, bei dem sowohl un/zerkleinerte Dönerfleischlappen als genauso Dönerfleischanteile von Hackfleisch Dönermenge beziehungsweise Döner Gut auf einen Drehspieß aufgesteckt und anschließend nach eigener Art gedämpft und/oder gedünstet, garen lassen und/oder gekocht und/oder weichgemacht und/oder ziehen lassen und/oder eingedämpft und/oder daubiert und/oder angedünstet und/oder braisiert werden, wobei mit besonderem Nachdruck erfindungsgemäß un/zerkleinerte Dönerfleischlappen und/oder Dönerbrät einer zu ersten Dönerfleischsorte mit hohem natürlichen Fettgehalt, un/zerkleinerte Dönerfleischlappen und/oder Döner Gut einer zweiten Dönersorte mit niedrigerem natürlichen Fettgehalt und Anteile einer Hackfleisch Dönermenge beziehungsweise Döner Gut jeweils einander abwechselnd auf den Drehspieß aufgesteckt werden.
Die erfindungsgemäße Prozedere hat eine Reihe aus Vergünstigungen. Da auf den Balsamdönerspieß intakte Dönerfleischlappen oder Dönerfleischscheiben und/oder Dönerbrät gemischt werden, erhält dieser eine ausreichende Beständigkeit, die genauso ein Aufbringen aus Hackfleischanteilen auf den Balsamdönerspieß ermöglicht, was bei ausschließlicher Benutzung aus reinem frischem Hackfleisch auch möglich ist. Durch das Abwechselnde Aufstecken aus Dönerfleischanteilen und/oder Dönerbrät mit höherem Fettgehalt und solchen mit minderwertigerem Fettgehalt, erhält man ein Gericht, welches insgesamt einen minderwertigeren Fettgehalt und Kaloriengehalt aufweist, welches aber dennoch einen ausgeprägten Dönerfleischgeschmack hat. Durch den Einsatz aus Dönerfleisch und/oder Dönerbrät wird ein besonders hochwertiger schmackhafter Balsamdönerspieß produziert.The existing discovery also touches on a procedure for the production of a balsamic kebab dish, in which both un / chopped kebab cloths as well as kebab portions of minced meat doner kebab quantity or kebab goods are placed on a rotisserie and then steamed and / or stewed, cooked and / or boiled and cooked in their own way / or can be softened and / or steeped and / or steamed and / or daubed and / or steamed and / or braised, with particular emphasis according to the invention, un / chopped kebab meat rags and / or kebab sausage of a first type of kebab meat with a high natural fat content, un / Crushed kebab meat rags and / or kebab goods of a second type of kebab with a lower natural fat content and portions of a minced meat kebab quantity or kebab goods are alternately placed on the rotisserie.
The procedure according to the invention has a number of advantages. There are intact kebab cloths or slices of kebab meat on the balsamic kebab skewer and / or doner roast are mixed, this is given a sufficient resistance, which also enables an application of minced meat portions to the balsamic doner skewer, which is also possible with exclusive use of pure fresh minced meat. By alternately adding döner meat portions and / or kebab meat with a higher fat content and those with inferior fat content, you get a dish that has an overall inferior fat content and calorie content, but which still has a pronounced taste of kebab meat. By using kebab meat and / or kebab meat, a particularly high-quality, tasty balsamic kebab skewer is produced.

Der Balsamdöner / Balsamgyros beziehungsweise Balsamspieß nach Kochwurstart ist dagegen ein Der Balsamdöner / Balsamgyros beziehungsweise Balsamspieß, der von vorgekochtem und zerkleinertem Dönerfleisch produziert wird und dann gekocht und/oder gedämpft und/oder gedünstet, garen lassen und/oder gekocht und/oder weichgemacht und/oder ziehen lassen und/oder eingedämpft und/oder daubiert und/oder angedünstet und/oder braisiert wird. Typischer Balsamdöner / Balsamgyros ist beziehungsweise Balsamspieß nach türkischer Art. Die der Fortbildung der Balsamdöner / Balsamgyros Erfindung zugrunde liegende Angelegenheit besteht auch genauso darin, ein Dönerfleischbasierter Balsamdöner / Balsamgyros und/oder vegetarischer Balsamdöner / Balsamgyros Döner beziehungsweise Balsamdöner / Balsamgyros als Eigenartdönermittel ohne minus 18-40 Grad bereitzustellen. Die der Fortbildung der Balsamdöner / Balsamgyros Erfindung zugrunde liegende Angelegenheit besteht genauso darin, ein Dönerfleischbasierter Balsamdöner / Balsamgyros und/oder vegetarisches Döner Gut beziehungsweise Balsamdöner / Balsamgyros auch als Eigenartdönermittel bereitzustellen, das Herzkrankheiten und/oder Kreislaufkrankheiten in einem minderwertigeren Maße als bisher verursacht oder vermeidet und im besten Falle sogar eine positive Auswirkung erzielt.The balsam doner / balsam gyros or balsam skewer after cooked sausage, on the other hand, is a balsam doner / balsam gyros or balsam skewer, which is produced from pre-cooked and chopped kebab meat and then boiled and / or steamed and / or stewed, cooked and / or boiled and / or softened and / or let it steep and / or steamed and / or daubed and / or steamed and / or braised. A typical balsam doner / balsam gyros is or balsam skewer according to the Turkish style. The matter on which the training of the Balsam doner / balsam gyros invention is based also consists in producing a kebab based balsam doner / balsam gyros and / or vegetarian balsam doner / balsam gyros as a balsam gyros kebab or balsam gyros without a balsam doner. 40 degrees to provide. The matter on which the development of the balsam doner / balsam gyros invention is based also consists in providing a kebab meat-based balsam doner / balsam gyros and / or vegetarian doner good or balsam doner / balsam gyros also as a peculiar kebab agent that prevents or avoids heart diseases and / or circulatory diseases to a degree that has been inferior so far and in the best of cases it even has a positive impact.

Die existierende Fortbildung der Balsamdöner / Balsamgyros Erfindung berührt genauso eine Dönermenge beziehungsweise Balsamdöner Gut/ Balsamgyros Gut zur Erzeugung aus Dönerbrät und/oder vegetarisches Balsamdöner Gut / Balsamgyros Gut, ein Prozedere zur Erzeugung der Dönermenge beziehungsweise Döner Gut daraus und deren Benutzung als Eigenartdönermittel.The existing training of the Balsamdöner / Balsamgyros invention also touches on an amount of kebab or Balsamdöner Gut / Balsamgyros Gut to produce from kebab roast and / or vegetarian Balsamdöner Gut / Balsamgyros Gut, a procedure for generating the amount of kebab or kebab good from it and using it as a specialty kebab agent.

Bisherige Dönerwaren haben noch mengenhafte Mängel, dass sie zum einen hohen Fettanteil haben und in Verbindung bei sportlicher Ertüchtigung die physiologische Eiweißkonzentration eindeutig dazu gering ist, und zum anderen vor allem fast ausschließlich gesättigte Fettsäuren aufweisen und daher Herzkrankheiten und/oder Kreislaufkrankheiten erwirken oder wenigstens beschleunigen. Für die Vermarktung in den Bereichen Gesundheit, Fitness oder Wellness eignen sich daher bisherige Dönerwaren nur zurückgeblieben.Previous kebab products still have deficiencies in quantity: on the one hand, they have a high fat content and, in connection with physical exercise, the physiological protein concentration is clearly low, and on the other hand, mainly contain almost exclusively saturated fatty acids and therefore cause or at least accelerate heart and / or circulatory diseases. Previous kebab products are therefore only suitable for marketing in the areas of health, fitness or wellness.

DE102011115593A1 beschildert eine Prozedere zur Erzeugung fettreicher Sucuk - Döner. DE102011115593A1 beschildert eine Prozedere zur Erzeugung aus Sucuk - Döner basierend auf Dönerfleisch beinhaltend Fett- Dönerfleisch und Wurstwaren nach türkischer Art. Die Druckschrift berührt insbesondere eine Prozedere zur Erzeugung aus Wurstdöner basierend auf Fett-Dönerfleisch und Wurstwaren nach türkischer Art, wobei mit besonderem Nachdruck das Fett-Dönerfleisch und Wurstwaren nach türkischer Art zusammen mit vollem Fettgehalt verarbeitet wird. Die existierende Fortbildung der Dönererfindung berührt aber Balsamdöner/ Balsamgyros.
Es ist genauso bekannt, alternativ dazu Dönerfleischlappen eine Hackfleisch Dönermenge beziehungsweise Döner Gut für die Erzeugung aus Gyros dazu verwenden. Hierbei besteht allerdings das Problem, dass man eine Hackfleisch Dönermenge beziehungsweise Döner Gut benötigt, die ausreichend formstabil ist, damit sie sich an einem Drehspieß garen lässt, was bei üblichem Hackfleisch nicht der Fall ist. In der DE 103 03 151 A1 wird daher vorgeschlagen, eine Grunddönermenge beziehungsweise Döner Gut mit einem Hackfleischanteil in eine ringförmige Form einzubringen und in der Form unter Aufbringung aus Druckkräften dazu verdichten, bis ein formstabiles Lebensmittel vorliegt. Diese Variante ist allerdings für Gyros vorgesehen, welches nach der Erzeugung zunächst tiefgefroren wird, so dass es eine Zeit lang gelagert und dann zum Endverbraucher transportiert werden kann. Die Druckschrift fasst keine Hinweise auf die Benutzung spezifischer Dönerfleischanteile bestimmter Balsamdöner / Balsamgyros.
Aus der DE 103 14 321 B4 ist ein Prozedere zur Erzeugung eines kompakten Dönerfleischspießes, insbesondere eines Döner oder eines Döner Kebab beziehungsweise Spieß bekannt, bei dem die rohen Dönerfleischstücke grob zerschnitten, mit Zutaten wie Gewürzen und Reifung und oder Ausformung und oder Fortentwicklung und oder Entfaltung und oder Herausbildung und oder Entwicklungsmitteln vermengt und in keine zylindrische oder kegelförmige Aufschichtung bzw. Döneraufstapelung von einem zylindrischen oder kegelstumpfförmigen Darm eingegeben werden. Die in dem Darm komprimierte Dönermischung wird einem mehrtägigen Reifeprozess bei einer Temperatur aus zirka 7° C unterworfen. Durch Dönerbeimischung aus Pökelsalz und/oder Kochsalz und durch den Reifeprozess wird das Frischfleisch haltbar und lagerfähig gemacht, ohne es einfrieren dazu müssen. Vor dem Grillen wird der Darm aus dem Dönerfleischspieß abgezogen. Die existierende Fortbildung der Balsamdöner / Balsamgyros aber nicht in Darm wie Wurst.
Aus der DE 101 58 071 A1 ist eine Maschine für die automatische Erzeugung aus Dönerfleischspießen bekannt, insbesondere solchen, die von gewürfeltem, gewürztem Dönerfleisch und von Dönerfleischscheiben bestehen. Die Dönerfüllmenge beziehungsweise Döner Gut wird automatisch in eine in eine konische Metallform eingesetzte Verpackung eingedrückt. Über die Art der Verpackung ist nichts Näheres ausgeführt.
In der DE 103 14 321 A1 wird ein anderes Prozedere zur Erzeugung eines kompakten Dönerfleischspießes beschrieben, bei dem zunächst rohes Dönerfleisch grob in Stücke zerrissen wird, die Dönerfleischstücke mit Salz und Gewürzen vermengt werden und die so produzierte Dönermischung in einen Darm gefüllt wird, wonach die Wurst einem mehrtägigen Reifung und oder Ausformung und oder Fortentwicklung und oder Entfaltung und oder Herausbildung und oder Entwicklungsprozess unterworfen wird. Auch diese Variante ermöglicht eine mehrwöchige Aufbewahrung und ist somit nicht für den unmittelbaren Verzehr nach Döner Art und nicht nach vegetarisches Döner Gut vorgesehen. Diese Art der Erzeugung wendet sich daher eher an Restaurants oder Imbissbuden, die die sonst erforderliche Zeit für die Erzeugung des Drehspießes mit Frischfleisch einsparen möchten. Auch hier ist zudem davon auszugehen, dass ein Dönerprodukt in den Handel gelangt, welches schon im Hinblick auf die Gewinnmaximierung des Herstellers eher minderwertige Dönerfleischanteile fasst. Die existierende Fortbildung der Dönererfindung berührt aber Balsamdöner / Balsamgyros aber nicht in Darm wie Wurst.
Aus der DE 94 18 438 U1 ist ein Drehbratenspieß bekannt, bei dem der Dönerfleischkörper im Wesentlichen von Geflügelfleisch besteht. Es werden von entbeinten Geflügelkeulen flach zerteilte, durch die Haut zusammengehaltene Dönerfleischlappen gewonnen, wobei mit besonderem Nachdruck die Haut für die Beständigkeit des aufgebauten Dönerfleischkörpers genutzt wird. Es können Keulen von Hähnchenfleisch oder Putenfleisch angewendet werden.
Aus der CH 696 054 A5 ist ein Fisch-Döner bekannt, bei dem flache Fischstücke auf einen zentralen Drehspieß aufgesteckt werden. In dieser Druckschrift wird genauso erwähnt, dass ein herkömmlicher Döner von Dönerfleischstücken nicht Balsamdöner / Balsamgyros aufgebaut werden kann.
Die DE 9100 262 U1 beschildert die Benutzung aus Gänsefleisch als Rohstoff bei der Erzeugung aus Dauerwurst nach Salamiart. Hier geht es um die Erzeugung eines Wursterzeugnisses, bei dem die Dönerfleischinhaltsstoffe in Naturdarm. Die DE 9100 262 U1 beschildert die Benutzung aus Gänsefleisch als Rohstoff bei der Erzeugung aus Dauerwurst nach Salamiart. Hier geht es um die Erzeugung eines Wursterzeugnisses, bei dem die Dönerfleischinhaltsstoffe nicht Balsamdöner / Balsamgyros geformt werden. Diese Druckschrift liefert daher keine Anregungen für eine Prozedere zur Erzeugung eines Balsamdöners / Balsamgyroses.
Zur Erzeugung eines Gyros Spießes oder eines Kebab Spießes oder Dönerspießes werden in der Bestimmung dünne, relativ beträchtliche Rindschnitte, Kalbschnitte, Lammschnitte, Putenschnitte oder Hühnerschnitte angewendet, die beträchtlich flächig aufgeschnitten und dann auf einem Dönerspieß übereinander gestapelt werden. Vor oder während des Aufsteckens wird das gewünschte Gewürz aus Hand zwischen die einzelnen Schichten eingestreut. Eine solche mit Lebensmitteln beladene Rotisserie ist beispielsweise von der DE 103 14 321 B4 nicht Balsamdöner / Balsamgyros geformt bekannt.
DE202015004566U1 beschildert eine Prozedere zur Erzeugung aus mit Lebensmitteln beladenem Drehspieß zur Benutzung in einem Grillgerät. Mit Lebensmitteln beladener Drehspieß zur Benutzung in einem Grillgerät, insbesondere nach Art eines Gyrosspieß oder Dönerspieß, wobei mit besonderem Nachdruck der Drehspieß mindestens teilweise mit Dönerfleisch beladen ist, dadurch gekennzeichnet, dass der Drehspieß mindestens teilweise mit Kartoffelstücken nicht Balsamdöner / Balsamgyros.
In der EP 86 307 246.8 wurden daher ein maschinelles Prozedere und eine Vorrichtung zur Erzeugung aus Döner Kebab vorgeschlagen. Die beschriebene Vorrichtung fasst eine rohrförmige Anordnung, eine zu erste Pressplatte, die in einem Ende der rohrförmigen Anordnung sitzt und die wenigstens teilweise in der rohrförmigen Anordnung verschiebbar ist, eine zweite Pressplatte, mit der die rohrförmige Anordnung am anderen Ende verschlossen werden kann. Zwischen die beiden Platten wird zerkleinertes Dönerfleisch gefüllt und mit Hilfe der beiden Platten zusammengedrückt, so dass ein Dönerfleischpaket in Form eines Döner Kebab entsteht.
DE202014003406U1 beschildert Fleischwurst unter der dem Begriff „Lyoner” als regionale Spezialität. Sie besteht von gepökeltem Schweinefleisch, genauso mit Rindfleisch vermischt, je nach Rezept mit weißem Pfeffer, Kardamom, Kurkuma, Muskat, Koriander, Knoblauch, Ingwer u. a. mild gewürzt. Die Zutaten werden je nach Sorte mit Eis grob oder fein gekuttert und in Därme gefüllt. Die existierende Fortbildung der Dönererfindung berührt aber Balsamdöner / Balsamgyros. DE202014003406U1 beschildert Prozedere zur Erzeugung Gyros Kebab oder Döner Kebab nach türkischem Döner. DE202014003406U1 beschildert Prozedere zur Erzeugung Gyros Kebab oder Döner Kebab nicht Balsamdöner / Balsamgyros.
DE10357391A1 beschildert eine Prozedere zur Erzeugung aus Döner Kebab sowie eine Maschine zur Durchführung des Prozederes. DE10357391A1 beschildert ein maschinelles Prozedere zur Erzeugung aus Döner Kebab, mit dessen Hilfe ein Döner Kebab produziert werden kann, dessen Aufbau weitestgehend dem traditionellen Aufbau entspricht. DE10357391A1 beschildert Prozedere zur Erzeugung Gyros Kebab oder Döner Kebab Balsamdöner / Balsamgyros.
DE10357391A1 beschildert zur Erzeugung aus Döner Kebab Spieß, dazu dessen Längsachse eine mit Fleischstreifen bestückte Platte vertikal angeordnet. Die Platte weist einen seitlich offenen Schlitz auf, der den Spieß aufnehmen kann. Mit Hilfe einer Einrichtung zum Verschieben der Platte wird die Platte von einer Position, in der der Schlitz frei ist, in eine Position verschoben, in der der Spieß in dem Schlitz angeordnet ist. In dieser Position wickelt sich der Fleischstreifen um den Spieß. Mit Hilfe eines Presselementes wird das Fleisch fixiert, während die zu erste Platte zurückgezogen wird. DE10357391A1 beschildert Prozedere zur Erzeugung Gyros Kebab oder Döner Kebab nicht Balsamdöner / Balsamgyros.
DE202008011752U1 beschildert Drehspieß-Grillsystem mit hauptsächlich vertikal angeordnetem, manuellem beziehungsweise mittels Elektromotor angetriebenem Drehspieß, dass das Grillgut auf dem unteren Tragarm, auf Wälzlagern gelagert ist und das Positionieren zur Wärmequelle vereinfacht. DE202008011752U1 beschildert Prozedere zur Erzeugung Gyros Kebab oder Döner Kebab Balsamdöner / Balsamgyros.
DE10206231A1 beschildert eine Maschine zur Erzeugung eines Fleischspießes mit übereinander geschichteten Fleischscheiben. Fleischscheiben haben einen um eine Schwenkachse beweglichen Arm mit einer Aufnahme für einen Fleischblock. Die Aufnahme ist zum umlaufenden Antrieb des Fleischblockes ausgebildet und kann mittels eines Handhebels so verschenkt werden, dass der Fleischblock in ein Messergatter gelangt und dabei in ihm horizontal übereinander Einschnitte erzeugt werden. DE10206231A1 beschildert Prozedere zur Erzeugung Gyros Kebab oder Döner Kebab Balsamdöner / Balsamgyros.
DE102013103516A1 beschildert ein Prozedere zur Erzeugung eines Drehspießgerichts, bei dem sowohl un/zerkleinerte Fleischlappen als genauso Fleischanteile von Hackfleischmenge auf einen Drehspieß aufgesteckt und anschließend unter Rotieren gegart werden, wobei mit besonderem Nachdruck erfindungsgemäß un/zerkleinerte Gänsefleischlappen einer zu ersten Geflügelfleischsorte mit hohem natürlichen Fettgehalt, un/zerkleinerte Fleischlappen einer zweiten Geflügelsorte mit niedrigerem natürlichen Fettgehalt und Anteile einer Hackfleischmenge jeweils einander abwechselnd auf den Drehspieß aufgesteckt werden. Die erfindungsgemäße Prozedere hat eine Reihe aus Vergünstigungen. Da auf den Drehspieß intakte Fleischlappen oder Fleischscheiben aufgesteckt werden, erhält dieser eine ausreichende Beständigkeit, die genauso ein Aufbringen aus Hackfleischanteilen auf den Drehspieß ermöglicht, was bei ausschließlicher Benutzung aus reinem frischem Hackfleisch nicht möglich ist. Durch das Abwechselnde Aufstecken aus Fleischanteilen mit höherem Fettgehalt und solchen mit minderwertigerem Fettgehalt, erhält man ein Gericht, welches insgesamt einen minderwertigeren Fettgehalt und Kaloriengehalt aufweist, welches aber dennoch einen ausgeprägten Gänsefleischgeschmack hat. Durch den Einsatz aus Gänsefleisch wird ein besonders hochwertiges schmackhaftes Drehspießgericht produziert. DE102013103516A1 beschildert Prozedere zur Erzeugung Gyros Kebab oder Döner Kebab Balsamdöner / Balsamgyros. DE10314321B4 beschildert Prozedere zur Erzeugung eines kompakten Fleischspießes, insbesondere eines Gyros Kebab Spießes oder eines Döner Kebab Spießes, bei dem rohe Fleischstücke grob zerrissen, mit Zutaten wie Gewürzen und Reifung und oder Ausformung und oder Fortentwicklung und oder Entfaltung und oder Herausbildung und oder Entwicklungsmitteln vermengt und in eine Hülle gefüllt werden. Die existierende Fortbildung der Dönererfindung berührt aber Balsamdöner / Balsamgyros.
DE10314321B4 beschildert Prozedere zur Erzeugung Gyros Kebab oder Döner Kebab wie eine Wurstproduktion, bei dem rohe Fleischstücke grob zerrissen, mit Zutaten wie Gewürzen und Reifung und oder Ausformung und oder Fortentwicklung und oder Entfaltung und oder Herausbildung und oder Entwicklungsmitteln vermengt und in eine Hülle gefüllt werden, dadurch gekennzeichnet, dass a. die Zutaten Pökelsalz und/oder Kochsalz zugehören, b. die Hülle von einem Darm besteht, c. die in dem Darm komprimierte Mischung einem mehrtägigen Reifung und oder Ausformung und oder Fortentwicklung und oder Entfaltung und oder Herausbildung und oder Entwicklungsprozess unterworfen wird, d. die Reifung und oder Ausformung und oder Fortentwicklung und oder Entfaltung und oder Herausbildung und oder Entwicklung bei einer Temperatur aus zirka 7°C durchgeführt wird. DE10314321B4 beschildert Prozedere zur Erzeugung Gyros Kebab oder Döner Kebab nicht in einem Darm wie Wurst. Die existierende Fortbildung der Dönererfindung berührt aber Balsamdöner / Balsamgyros.
DE202015004566U1 beschildert mit Lebensmitteln beladener Drehspieß zur Benutzung in einem Grillgerät, insbesondere nach Art eines Gyrosspieß oder Dönerspieß, wobei mit besonderem Nachdruck der Drehspieß mindestens teilweise mit Fleisch belädt ist, dadurch gekennzeichnet, dass der Drehspieß mindestens teilweise mit Kartoffelstücken beladen ist. DE202015004566U1 beschildert Prozedere zur Erzeugung Gyros Kebab oder Döner Kebab nicht Balsamdöner / Balsamgyros.
DE202012003076U1 beschildert eine bestimmte fleischlose Erzeugungsart beziehungsweise Zubereitungsart eines Döner Kebab. Der Pey-Mer Käsedöner ist ein mit unterschiedlicher Gewichtung produziertes Stück Rohstoff bestehend von dem Milchprodukt Käse und Gewürzen in Form eines stumpf kegeligen oder zylinderförmigen, in einer Formation aufgebrachten Döner-Drehspießes zum vertikalen Grillen nach Kebab- beziehungsweise Gyros-Art sowie zum horizontalen Grillen nach Drehspieß-Art. DE202012003076U1 beschildert Prozedere zur Erzeugung Gyros Kebab oder Döner Kebab nicht Balsamdöner / Balsamgyros.
DE202012006353U1 beschildert Fleisch-Spieß, bestehend von einem Stab und einem Teller, mit darauf um den Stab herum angeordneter Fleischmenge, die auf dem Teller ruht, dadurch gekennzeichnet, dass Stab und Teller von einem hitzebeständigen Material gefertigt sind, wobei mit besonderem Nachdruck die Hitzebeständigkeit des Materials mindestens bei 200°C, vornehmliche bis wenigstens 350°C, liegt und wobei mit besonderem Nachdruck die Wärmeleitfähigkeit gleich oder minderwertiger als die aus Metall ist. DE202012006353U1 beschildert Prozedere zur Erzeugung Gyros Kebab oder Döner Kebab nicht Balsamdöner / Balsamgyros.
DE202011107507U1 beschildert Brezen Fladen, dass er von Brezen Teig besteht, rund oder oval geformt und mit Lauge bezogen ist, sowie in zwei Hälften teilbar, sodass er in Taschenform erfüllbar ist. DE202011107507U1 beschildert Prozedere zur Erzeugung Gyros Kebab oder Döner Kebab aber nicht Balsamdöner / Balsamgyros.
DE20020817U1 beschildert Fischdöner Fisch Kebab nach Döner Art. DE20020817U1 beschildert Fischdöner, dass wenigstens ein anordenbarer Spieß vorgesehen ist und dass an dem Spieß eine von einer Vielzahl aus Fischstücken bestehende, im wesentliche homogene und grätenfreie Fischmenge angeordnet ist. DE202011107507U1 beschildert Prozedere zur Erzeugung Gyros Kebab oder Döner Kebab nicht Balsamdöner / Balsamgyros.
DE10353854B4 beschildert Prozedere zum Produzieren aus gegrillten Fleischprodukten, wobei mit besonderem Nachdruck das teils in Scheiben, teils grobstückig geschnittene Fleisch auf ein Standardgewicht verwogen, das in Scheiben geschnittene Fleisch mit einer Lake mittels eines Injektors gespritzt, in einem Tumbler unter gleichzeitiger Kühlung und weiterer Lakezugabe in einem Vakuum gemischt und bewegt wird, und wobei mit besonderem Nachdruck vor dem letzten Tumbeln insgesamt 2 bis 4 Gewichts- in Prozenten berechneter Anteil Weizen- und Bambusfaser dem in Scheiben geschnittenen Fleisch zugegeben wird, und wobei mit besonderem Nachdruck das grobstückig geschnittene Fleisch mit abgerundet 5 Gewichts- in Prozenten berechneter Anteil Bulgurgries gemischt und gewolft und mit dem in Scheiben geschnittenen Fleisch gemischt, in eine Hülle gegeben und anschließend gegart und gegrillt wird. DE10353854B4 beschildert Prozedere zur Erzeugung Gyros Kebab oder Döner Kebab nicht Balsamdöner / Balsamgyros. DE102011115593A1 signs a procedure for the production of high-fat sucuk doner kebab. DE102011115593A1 describes a procedure for the production of sucuk kebab based on kebab meat including fatty kebab meat and sausage products according to the Turkish style. Turkish kebab meat and sausage products are processed together with full fat content. The existing training of the kebab invention affects balsam kebab / balsam gyros.
It is also known that, as an alternative to this, kebab meat rags can be used to add a quantity of minced meat kebab or kebab good for making from gyros. However, the problem here is that you need a quantity of minced meat kebab or doner kebab that is sufficiently dimensionally stable so that it can be cooked on a rotisserie, which is not the case with conventional minced meat. In the DE 103 03 151 A1 it is therefore proposed to introduce a basic amount of doner kebab or doner kebab goods with a minced meat portion in an annular shape and compress it in the mold by applying compressive forces until a dimensionally stable food is present. However, this variant is intended for gyros, which are initially frozen after generation so that they can be stored for a while and then transported to the end user. The publication does not contain any information on the use of specific kebab meat portions of certain balsam kebab / balsam gyros.
From the DE 103 14 321 B4 a procedure for producing a compact doner kebab skewer, in particular a doner kebab or a doner kebab or skewer, is known in which the raw kebab pieces are roughly cut up, mixed with ingredients such as spices and maturing and or shaping and or further development and or development and or development and or development agents and are not put into any cylindrical or conical layering or piling up of doner kebabs from a cylindrical or frustoconical casing. The kebab mix compressed in the casing is subjected to a ripening process lasting several days at a temperature of around 7 ° C. By adding kebab from curing salt and / or table salt and through the maturing process, the fresh meat is made durable and storable without having to freeze it. Before grilling, the skin is removed from the kebab skewer. the existing training of balsam doner / balsam gyros but not in intestines like sausage.
From the DE 101 58 071 A1 a machine for the automatic production of kebab skewers is known, in particular those consisting of diced, seasoned kebab meat and slices of kebab meat. The kebab filling quantity or kebab product is automatically pressed into a packaging that is inserted into a conical metal mold. Nothing is specified about the type of packaging.
In the DE 103 14 321 A1 Another procedure is described for the production of a compact kebab skewer, in which raw kebab meat is roughly torn into pieces, the kebab pieces are mixed with salt and spices and the kebab mix produced in this way is filled into a casing, after which the sausage is matured and / or shaped for several days and or further development and or development and or formation and or development process is subject to. This variant also allows storage for several weeks and is therefore not intended for immediate consumption according to the kebab style or vegetarian kebab product. This type of production is therefore more aimed at restaurants or snack bars that want to save the time otherwise required to produce the rotisserie with fresh meat. Here, too, it can be assumed that a doner kebab product will be on the market which, with a view to maximizing the profit of the manufacturer, contains rather inferior kebab meat portions. The existing development of the kebab invention does not affect balsam kebab / balsam gyros in the intestines like sausage.
From the DE 94 18 438 U1 a rotisserie skewer is known in which the kebab meat body consists essentially of poultry meat. From boneless poultry legs, flattened kebab flaps are obtained, held together by the skin, whereby the skin is used with particular emphasis for the durability of the built-up kebab body. Legs of chicken or turkey meat can be used.
From the CH 696 054 A5 a fish kebab is known in which flat pieces of fish are placed on a central rotisserie. In this document it is also mentioned that a conventional doner kebab cannot be built from pieces of kebab meat, but not balsam kebab / balsam gyros.
the DE 9100 262 U1 Signs the use of goose meat as a raw material in the production of salami-style sausage. This is about the production of a sausage product in which the ingredients of the kebab meat are contained in natural casings. the DE 9100 262 U1 Signs the use of goose meat as a raw material in the production of salami-style sausage. This is about the production of a sausage product in which the ingredients of the kebab meat are not formed in balsam kebab / balsam gyros. This publication therefore does not provide any suggestions for a procedure for producing a balsam doner / balsam gyrosis.
To produce a gyros skewer or a kebab skewer or kebab skewer, thin, relatively considerable cuts of beef, veal cuts, lamb cuts, turkey cuts or chicken cuts are used in the determination, which are cut considerably flat and then stacked on a kebab skewer. Before or during attachment, the desired spice is sprinkled between the individual layers by hand. Such a rotisserie loaded with food is for example from the DE 103 14 321 B4 not known balsam doner / balsam gyros shaped.
DE202015004566U1 signs a procedure for the production from a rotisserie loaded with food for use in a grill device. Rotisserie loaded with food for use in a grill device, in particular in the manner of a gyros skewer or kebab skewer, with particular emphasis on the rotisserie being at least partially loaded with kebab meat, characterized in that the rotisserie is at least partly not balsam kebab / balsam gyros with potato pieces.
In the EP 86 307 246.8 Therefore, a machine procedure and a device for producing doner kebab were proposed. The device described comprises a tubular arrangement, a first pressing plate which sits in one end of the tubular arrangement and which is at least partially displaceable in the tubular arrangement, a second pressing plate with which the tubular arrangement can be closed at the other end. Shredded doner kebab is filled between the two plates and pressed together with the help of the two plates, so that a doner meat packet is created in the form of a doner kebab.
DE202014003406U1 labels meat sausage under the term “Lyoner” as a regional specialty. It consists of cured pork, mixed with beef, and depending on the recipe, mildly seasoned with white pepper, cardamom, turmeric, nutmeg, coriander, garlic, ginger and others. Depending on the variety, the ingredients are chopped coarsely or finely with ice and filled into the intestines. The existing training of the kebab invention affects balsam kebab / balsam gyros. DE202014003406U1 signposted procedure for Production of gyros kebab or doner kebab based on Turkish doner kebab. DE202014003406U1 Signs the procedure for the production of Gyros Kebab or Doner Kebab not Balsamdöner / Balsamgyros.
DE10357391A1 signs a procedure for making doner kebabs as well as a machine for carrying out the process. DE10357391A1 signs a mechanical procedure for making doner kebab, with the help of which a doner kebab can be produced, the structure of which largely corresponds to the traditional structure. DE10357391A1 Signed procedure for the production of Gyros Kebab or Doner Kebab Balsamdöner / Balsamgyros.
DE10357391A1 Signposted for the production of doner kebab skewer, whose longitudinal axis is a plate equipped with meat strips arranged vertically. The plate has a laterally open slot that can accommodate the skewer. With the aid of a device for moving the plate, the plate is moved from a position in which the slot is free to a position in which the skewer is arranged in the slot. In this position, the strip of meat wraps itself around the skewer. With the help of a pressing element, the meat is fixed while the first plate is pulled back. DE10357391A1 Signs the procedure for the production of Gyros Kebab or Doner Kebab not Balsamdöner / Balsamgyros.
DE202008011752U1 Signs rotisserie grill system with mainly vertically arranged, manual or electric motor driven rotisserie, that the food to be grilled is mounted on the lower support arm on roller bearings and simplifies the positioning to the heat source. DE202008011752U1 Signed procedure for the production of Gyros Kebab or Doner Kebab Balsamdöner / Balsamgyros.
DE10206231A1 signs a machine for the production of a meat skewer with meat slices stacked one on top of the other. Meat slices have an arm that is movable about a pivot axis and has a receptacle for a block of meat. The receptacle is designed for the rotating drive of the meat block and can be given away by means of a hand lever in such a way that the meat block gets into a knife gate and incisions are made in it horizontally one above the other. DE10206231A1 Signed procedure for the production of Gyros Kebab or Doner Kebab Balsamdöner / Balsamgyros.
DE102013103516A1 describes a procedure for the production of a rotisserie dish in which both un / minced meat flaps as well as meat portions of the amount of minced meat are placed on a rotisserie and then cooked while rotating, whereby with particular emphasis according to the invention un / minced goose meat flaps of a poultry meat variety with a high natural fat content, un / shredded meat flaps of a second type of poultry with a lower natural fat content and portions of a quantity of minced meat are alternately placed on the rotisserie. The procedure according to the invention has a number of advantages. Since intact meat flaps or slices of meat are placed on the rotisserie, it has sufficient resistance, which also enables minced meat to be applied to the rotisserie, which is not possible when using pure fresh minced meat only. By alternating meat parts with a higher fat content and those with a lower fat content, you get a dish that has an inferior fat content and calorie content, but which nevertheless has a pronounced goose meat taste. By using goose meat, a particularly high-quality, tasty rotisserie dish is produced. DE102013103516A1 Signed procedure for the production of Gyros Kebab or Doner Kebab Balsamdöner / Balsamgyros. DE10314321B4 Signs the procedure for the production of a compact meat skewer, in particular a gyros kebab skewer or a doner kebab skewer, in which raw pieces of meat are roughly torn, mixed with ingredients such as spices and maturing and or shaping and or further development and or development and or development and or development agents and in a shell can be filled. The existing training of the kebab invention affects balsam kebab / balsam gyros.
DE10314321B4 Signs the procedure for the production of gyros kebab or doner kebab such as sausage production, in which raw pieces of meat are roughly torn, mixed with ingredients such as spices and maturing and or shaping and or further development and or development and or development and or development agents and put into a casing, thereby marked that a. the ingredients include curing salt and / or table salt, b. the shell consists of an intestine, c. the mixture compressed in the intestine is subjected to a maturation process lasting several days and or shaping and or further development and or unfolding and or formation and or development process, d. the ripening and or shaping and or further development and or unfolding and or formation and or development is carried out at a temperature of about 7 ° C. DE10314321B4 does not signify the procedure for making Gyros Kebab or Doner Kebab in a casing like sausage. The existing training of the kebab invention affects balsam kebab / balsam gyros.
DE202015004566U1 Labeled rotisserie loaded with food for use in a grill device, in particular in the manner of a gyro skewer or kebab skewer, with particular emphasis on the rotisserie being at least partially loaded with meat, characterized in that the rotisserie is at least partially loaded with potato pieces. DE202015004566U1 Signs the procedure for the production of Gyros Kebab or Doner Kebab not Balsamdöner / Balsamgyros.
DE202012003076U1 signs a certain meatless production method or preparation method of a doner kebab. The Pey-Mer Käsedöner is a piece of raw material produced with different weightings consisting of the dairy product cheese and spices in the form of a truncated conical or cylindrical doner rotisserie mounted in a formation for vertical grilling in the kebab or gyros style as well as for horizontal rotisserie-style grilling. DE202012003076U1 Signs the procedure for the production of Gyros Kebab or Doner Kebab not Balsamdöner / Balsamgyros.
DE202012006353U1 labeled meat skewer, consisting of a stick and a plate, with the amount of meat arranged around the stick, which rests on the plate, characterized in that the stick and plate are made of a heat-resistant material, with particular emphasis on the heat resistance of the material is at least 200 ° C, especially up to at least 350 ° C, and with particular emphasis the thermal conductivity is the same as or inferior to that of metal. DE202012006353U1 Signs the procedure for the production of Gyros Kebab or Doner Kebab not Balsamdöner / Balsamgyros.
DE202011107507U1 signs pretzel flatbread that it consists of pretzel dough, is round or oval shaped and coated with lye, and can be divided into two halves so that it can be filled in pocket form. DE202011107507U1 Signed procedure for the production of Gyros Kebab or Doner Kebab but not Balsamdöner / Balsamgyros.
DE20020817U1 Signs fish doner fish kebab kebab style. DE20020817U1 Signs fish kebab that at least one skewer that can be arranged is provided and that an essentially homogeneous and bone-free amount of fish consisting of a plurality of pieces of fish is arranged on the skewer. DE202011107507U1 Signs the procedure for the production of Gyros Kebab or Doner Kebab not Balsamdöner / Balsamgyros.
DE10353854B4 describes the procedure for producing from grilled meat products, whereby the partly sliced, partly coarsely cut meat is weighed to a standard weight, the sliced meat is injected with brine using an injector, in a tumbler with simultaneous cooling and further brine addition in one Vacuum is mixed and moved, and with particular emphasis before the last tumbling a total of 2 to 4 weight percentages of wheat and bamboo fiber, calculated as a percentage, are added to the sliced meat, and with particular emphasis on the coarsely cut meat with a rounded weight of 5 - Bulgurgries calculated as a percentage, mixed and minced and mixed with the sliced meat, placed in a casing and then cooked and grilled. DE10353854B4 Signs the procedure for the production of Gyros Kebab or Doner Kebab not Balsamdöner / Balsamgyros.

Bisherige Dönerprodukten haben mengenhafte Mängel, dass sie genauso zum einen hohen Fettanteil haben und in Verbindung bei sportlicher Ertüchtigung die physiologische Eiweißkonzentration eindeutig dazu gering und nicht Balsamdöner / Balsamgyros ist, und zum anderen vor allem fast ausschließlich gesättigte Fettsäuren aufweisen und daher Herzkrankheiten und Kreislaufkrankheiten erwirken oder wenigstens beschleunigen. Für die Vermarktung in den Bereichen Gesundheit, Fitness oder Wellness eignen sich daher bisherige Dönerprodukten nur zurückgeblieben.Previous kebab products have deficiencies in terms of quantity: on the one hand, they have a high fat content and, in connection with physical exercise, the physiological protein concentration is clearly low and not balsam kebab / balsam gyros, and on the other hand, they contain almost exclusively saturated fatty acids and therefore cause or cause heart and circulatory diseases at least accelerate. For this reason, previous kebab products are only suitable for marketing in the areas of health, fitness or wellness.

Die der Fortbildung der Dönererfindung zugrunde liegende Angelegenheit besteht darin aus un/zerkleinertem Dönerfleisch/Fisch, und/oder Fett, Salz, Innereien/aus vegetarischem Döner Gut und Gewürzen bereitzustellen,.The matter on which the development of the kebab invention is based consists in providing un / minced kebab meat / fish and / or fat, salt, offal / vegetarian kebab goods and spices.

Die existierende Fortbildung der Dönererfindung berührt auch eine Dönermenge beziehungsweise Döner Gut zur Erzeugung aus un/zerkleinertem Dönerfleisch/Fisch, und/oder Dönerbrät, Fett, Salz, Innereien/aus vegetarischem Döner Gut und Gewürzen nach Balsamdöner / Balsamgyros Art, ein Prozedere zur Erzeugung aus Eigenartdönermitteln daraus, die so erhaltenen Eigenartdönermittel und deren Benutzung beispielsweise als Balsamdöner / Balsamgyros.The existing development of the kebab invention also affects a kebab quantity or kebab product for the production of un / minced kebab meat / fish and / or kebab meat, fat, salt, offal / vegetarian kebab product and spices in the balsam kebab / balsamgyros style, a procedure for production Eigenart doner agents made therefrom, the Eigenart doner agents obtained in this way and their use, for example, as balsam doner / balsam gyros.

Die existierende Fortbildung der Dönererfindung berührt aber auch Balsamdöner / Balsamgyros aber nicht in Darm wie Wurst, sondern in als türkischer Döner Art beziehungsweise. Hierbei wird Döner mit dem Eis, das eine Temperatur <-10°C aufweist und wenigstens ein Teil des Fettarmfleischs aus einem Süßwasserwels der Überklasse Heterobranchidae miteinander gemischt.The existing development of the kebab invention also affects balsam doner / balsam gyros, but not in the intestine like sausage, but in the Turkish kebab style or rather. Here, doner kebab is mixed with the ice, which has a temperature of <-10 ° C and at least part of the low-fat meat from a freshwater catfish of the superclass Heterobranchidae.

Die existierende Fortbildung der Dönererfindung berührt genauso eine Dönermenge beziehungsweise Döner Gut zur Erzeugung ein Dönerfleischmixbasiertes Eigenartdönermittel und/oder ein fischmixbasiertes Eigenartdönermittel und/oder ein fleischfreienmixbasiertes Eigenartdönermittel „Dönerbrät“ durch Dämpfen und/oder Dünsten, und/oder gar werden lassen und/oder Kochen und/oder Weichmachen und/oder ziehen lassen und/oder Eindämpfen und/oder Daubieren und/oder Andünsten, und/oder Braisieren und/oder Garen aus Lebensmitteln, insbesondere aus Dönerfleischerzeugnissen, mit einem Dönermenge Gehäuse mit wenigstens einer Öffnung, einer Aufnahmeeinrichtung für die dazu dämpfenden und/oder dünstenden, und/oder gar werdenden und/oder kochenden und/oder weichmachenden und/oder ziehen lassenden und/oder eindämpfenden und/oder daubierenden und/oder andünstenden und/oder braisierenden und/oder garenden Dönerfleischerzeugnisse nach Balsamdöner / Balsamgyros Art, weist die Aufnahmeeinrichtung, welche über die Öffnung zugänglich ist, und eine mit einem jeweiligen Aufnahmefach korrespondierende Einsetzkassette auf, in das Aufnahmefach nach Balsamdöner / Balsamgyros eingeführt und daraus wieder nach Balsamdöner / Balsamgyros entnommen dazu werden.The existing development of the kebab invention also touches on a kebab quantity or kebab product to produce a kebab mix-based Eigenart doner agent and / or a fish mix-based Eigenart doner agent and / or a meat-free mix-based Eigenart doner agent "kebab roast" by steaming and / or stewing, and / or let it be cooked and / or cooked / or softening and / or letting it steep and / or steaming and / or daubing and / or sautéing, and / or braising and / or cooking from food, in particular from kebab meat products, with a quantity of kebab, housing with at least one opening, a receiving device for the addition steaming and / or steaming and / or even becoming and / or boiling and / or softening and / or permeating and / or steaming and / or steaming and / or steaming and / or braising and / or cooking kebab meat products according to the balsam kebab / balsam gyros style , the receiving device, which via d The opening is accessible, and an insertion cassette corresponding to a respective receiving compartment is inserted into the receiving compartment for kebab / balsam gyros and removed from it again for kebab / balsam gyros.

Das Prozedere dient zum Produzieren eines kompakten Balsamdönerspießes, insbesondere Balsamdöner/ Balsamgyros, bei dem rohe Fleischstücke und/oder Dönerbrät unter Zugabe einer Dönergewürzmischung so auf einen Drehspieß gemischt werden, dass sich eine komprimierte eigene Balsamdönerform ergibt. Dabei sind die folgenden Prozedere bzw. Schrittvariant 1 vorgesehen:

  1. 1. Rindfleisch und Kalbfleisch, Hammelfleisch und Lammfleisch, Wildfleisch sowie Geflügel oder gemischten garen Dönerfleischresten oder Innereien Resten produziert. Das Döner Gut als Dönerbrät ist un/zerkleinertes Muskelfleisch vom Schwein und/oder Rind und/oder Kalb und/oder Lamm und/oder Wild und/oder Geflügel und/oder Obst und/oder, Gemüse und/oder Gewürz und/oder Pilz nach deutscher Art gehackt oder geschabt und/oder Als Dönerfleisch wird grob zerrissen.
  2. 2. Die un/zerrissenen Dönergutstückchen und/oder Dönerbrät werden mit Pökelsalz und/oder Kochsalz, Gewürzen und einem Reifung und oder Ausformung und oder Fortentwicklung und oder Entfaltung und oder Herausbildung und oder Entwicklungsmittel vermengt.
  3. 3. Die so produzierte Dönermischung als Döner Gut wird in Balsamdönerform gefüllt, wodurch eine Balsamdöner erzeugt wird,
  4. 4. Balsamdöner / Balsamgyros wird unter Gärung und/oder Dämpfen und/oder Dünsten, und/oder gar werden lassen und/oder Kochen und/oder Weichmachen und/oder ziehen lassen und/oder Eindämpfen und/oder Daubieren und/oder Andünsten, und/oder Braisieren und/oder Garen einem mehrtägigen Reifung und oder Ausformung und oder Fortentwicklung und oder Entfaltung und oder Herausbildung und oder Entwicklungsprozess unterworfen.
  5. 5. Gleichzeitig wird den Weizen Äpfel und/oder Aprikose und/oder Artischocken und/oder Auberginen und/oder Babykarotte und/oder Bananen und/oder Basilikum und/oder Birnen und/oder Blumenkohl und/oder Bohnen und/oder Brokkoli und/oder Brombeeren und/oder Chicorée und/oder Cowpea und/oder Dill und/oder Erbsen und/oder Erdbeeren und/oder Feigen und/oder Fenchel und/oder frische Kartoffeln und/oder Frische Walnüsse und/oder frischer Knoblauch und/oder frischer Thymian und/oder Frühlingszwiebeln. Gartenbohnen und/oder Gelbe Linsen und/oder gelbe Pflaume und/oder Granatapfel und/oder Grapefruit und/oder grüne Bohnen und/oder grüne Linsen und/oder Gurken und/oder Hibiskus und/oder Himbeeren und/oder Hirse und/oder Karotten und/oder Kastanie und/oder Kichererbsen und/oder Kirsche und/oder Kiwi und/oder Knoblauch und/oder Knöterich und/oder Kohl und/oder Kresse und/oder Kürbis und/oder Lauch und/oder Liebe Pflaume und/oder Mai und/oder Mais Mandarine und/oder Mangold und/oder Maulbeere und/oder Melone und/oder Nüsse und/oder Nüsse und/oder Okra und/oder Orange und/oder Paprika und/oder Persimone und/oder Petersilie und/oder Pfefferminze und/oder Pfirsich und/oder Pflaume und/oder Pilze und/oder Pinto-Bohnen und/oder Portulak und/oder Preiselbeere und/oder Quitte und/oder Rettich und/oder Rosenkohl und/oder Rosmarin und/oder Rotbarbe und/oder Rote Linsen und/oder rote Pflaume und/oder roter Pfeffer und/oder roter Rettich und/oder Rüben und/oder Rucola und/oder Salat und/oder Saubohne und/oder Schalotten und/oder Schnittlauch und/oder Schoten und/oder schwarzer Rettich und/oder Schwarzkohl und/oder Sellerie und/oder Soja und/oder Spargel und/oder Spinat und/oder Spinat und/oder spitzer Pfeffer und/oder Squash und/oder Tomaten und/oder Topinambur und/oder Trauben und/oder Walnuss und/oder Wassermelone und/oder Weinblatt und/oder Zitrone und/oder Zwiebel und/oder Ajowan und/oder Anis und/oder Aristo und/oder Asant und/oder Bärlauch und/oder Basilikum und/oder Bockshornklee und/oder Busch-Tomate und/oder Chili und/oder Curryblätter und/oder Engelwurz und/oder Fenchel und/oder Fingerwurz und/oder Galgant und/oder Gewürznelke und/oder Granatapfel und/oder Indische Lorbeerblätter und/oder Ingwer und/oder Ingwer und/oder Fackelingwer und/oder Kaffernlimette und/oder Kapern und/oder Kardamom und/oder Knoblauch und/oder Knopfkraut und/oder Kokosnuss und/oder Koriander und/oder Kreuzkümmel und/oder Kubebenpfeffer und/oder Kümmel und/oder Kurkuma und/oder La Lot und/oder Langer Koriander und/oder Langer Pfeffer und/oder Lilie und/oder Lorbeer und/oder Majoran und/oder Mango und/oder Meerrettich und/oder Mohn und/oder Mohrenpfeffer und/oder Muskat und/oder Nigella und/oder Pandanusblätter und/oder Perilla und/oder Petersilie und/oder Pfeffer und/oder Piment und/oder Rosa Pfeffer und/oder Rosmarin und/oder Safran und/oder Salz und/oder Schabziegerklee und/oder Schwarzer und/oder Kardamom und/oder Schwarzer Kreuzkuemmel und/oder Senf und/oder Sesam und/oder Sichuanpfeffer und/oder Steinblume und/oder Sternanis und/oder Tamarinde und/oder Tasmanischer Pfeffer und/oder Thymian und/oder Vanille und/oder Vietnamesischer Koriander und/oder Visabohnen und/oder Wacholder und/oder Wasabi und/oder Zimt und/oder Zitronengras und/oder Mandeln und/oder Haselnüsse und/oder Walnüsse und/oder Kaschunüsse und/oder Pekannüsse in einer Schüssel mit Wasser bedeckt und über Nacht quellen gelassen. Anschließend wird Wasser abgegossen und neuen Topf Wasser aufgestellt und den Weizen und/oder Äpfel und/oder Aprikose und/oder Artischocken und/oder Auberginen und/oder Babykarotte und/oder Bananen und/oder Basilikum und/oder Birnen und/oder Blumenkohl und/oder Bohnen und/oder Brokkoli und/oder Brombeeren und/oder Chicorée und/oder Cowpea und/oder Dill und/oder Erbsen und/oder Erdbeeren und/oder Feigen und/oder Fenchel und/oder frische Kartoffeln und/oder Frische Walnüsse und/oder frischer Knoblauch und/oder frischer Thymian und/oder Frühlingszwiebeln. Gartenbohnen und/oder Gelbe Linsen und/oder gelbe Pflaume und/oder Granatapfel und/oder Grapefruit und/oder grüne Bohnen und/oder grüne Linsen und/oder Gurken und/oder Hibiskus und/oder Himbeeren und/oder Hirse und/oder Karotten und/oder Kastanie und/oder Kichererbsen und/oder Kirsche und/oder Kiwi und/oder Knoblauch und/oder Knöterich und/oder Kohl und/oder Kresse und/oder Kürbis und/oder Lauch und/oder Liebe Pflaume und/oder Mai und/oder Mais Mandarine und/oder Mangold und/oder Maulbeere und/oder Melone und/oder Nüsse und/oder Nüsse und/oder Okra und/oder Orange und/oder Paprika und/oder Persimone und/oder Petersilie und/oder Pfefferminze und/oder Pfirsich und/oder Pflaume und/oder Pilze und/oder Pinto-Bohnen und/oder Portulak und/oder Preiselbeere und/oder Quitte und/oder Rettich und/oder Rosenkohl und/oder Rosmarin und/oder Rotbarbe und/oder Rote Linsen und/oder rote Pflaume und/oder roter Pfeffer und/oder roter Rettich und/oder Rüben und/oder Rucola und/oder Salat und/oder Saubohne und/oder Schalotten und/oder Schnittlauch und/oder Schoten und/oder schwarzer Rettich und/oder Schwarzkohl und/oder Sellerie und/oder Soja und/oder Spargel und/oder Spinat und/oder Spinat und/oder spitzer Pfeffer und/oder Squash und/oder Tomaten und/oder Topinambur und/oder Trauben und/oder Walnuss und/oder Wassermelone und/oder Weinblatt und/oder Zitrone und/oder Zwiebel und/oder Ajowan und/oder Anis und/oder Aristo und/oder Asant und/oder Bärlauch und/oder Basilikum und/oder Bockshornklee und/oder Busch-Tomate und/oder Chili und/oder Curryblätter und/oder Engelwurz und/oder Fenchel und/oder Fingerwurz und/oder Galgant und/oder Gewürznelke und/oder Granatapfel und/oder Indische Lorbeerblätter und/oder Ingwer und/oder Ingwer und/oder Fackelingwer und/oder Kaffernlimette und/oder Kapern und/oder Kardamom und/oder Knoblauch und/oder Knopfkraut und/oder Kokosnuss und/oder Koriander und/oder Kreuzkümmel und/oder Kubebenpfeffer und/oder Kümmel und/oder Kurkuma und/oder La Lot und/oder Langer Koriander und/oder Langer Pfeffer und/oder Lilie und/oder Lorbeer und/oder Majoran und/oder Mango und/oder Meerrettich und/oder Mohn und/oder Mohrenpfeffer und/oder Muskat und/oder Nigella und/oder Pandanusblätter und/oder Perilla und/oder Petersilie und/oder Pfeffer und/oder Piment und/oder Rosa Pfeffer und/oder Rosmarin und/oder Safran und/oder Salz und/oder Schabziegerklee und/oder Schwarzer und/oder Kardamom und/oder Schwarzer Kreuzkuemmel und/oder Senf und/oder Sesam und/oder Sichuanpfeffer und/oder Steinblume und/oder Sternanis und/oder Tamarinde und/oder Tasmanischer Pfeffer und/oder Thymian und/oder Vanille und/oder Vietnamesischer Koriander und/oder Visabohnen und/oder Wacholder und/oder Wasabi und/oder Zimt und/oder Zitronengras und/oder Mandeln und/oder Haselnüsse und/oder Walnüsse und/oder Kaschunüsse und/oder Pekannüsse darin bei niedriger Stufe für ca. 2 Stunden weich gekocht.
  6. 6. Alles wird mit einem Kartoffelstampfer zerdrücken und untergerührt. Gut wird miteinander gestampft.
  7. 7. Bei Bedarf wird noch etwas Salz und/oder Pfeffer und/oder noch Gewürze hinzugefügt.
  8. 8. Dönergut wird gegrillt und dann abgeschnitten.
  9. 9. Gegrilltes und abgeschnittenes Dönergut wird den Weizen Äpfel und/oder Aprikose und/oder Artischocken und/oder Auberginen und/oder Babykarotte und/oder Bananen und/oder Basilikum und/oder Birnen und/oder Blumenkohl und/oder Bohnen und/oder Brokkoli und/oder Brombeeren und/oder Chicorée und/oder Cowpea und/oder Dill und/oder Erbsen und/oder Erdbeeren und/oder Feigen und/oder Fenchel und/oder frische Kartoffeln und/oder Frische Walnüsse und/oder frischer Knoblauch und/oder frischer Thymian und/oder Frühlingszwiebeln. Gartenbohnen und/oder Gelbe Linsen und/oder gelbe Pflaume und/oder Granatapfel und/oder Grapefruit und/oder grüne Bohnen und/oder grüne Linsen und/oder Gurken und/oder Hibiskus und/oder Himbeeren und/oder Hirse und/oder Karotten und/oder Kastanie und/oder Kichererbsen und/oder Kirsche und/oder Kiwi und/oder Knoblauch und/oder Knöterich und/oder Kohl und/oder Kresse und/oder Kürbis und/oder Lauch und/oder Liebe Pflaume und/oder Mai und/oder Mais Mandarine und/oder Mangold und/oder Maulbeere und/oder Melone und/oder Nüsse und/oder Nüsse und/oder Okra und/oder Orange und/oder Paprika und/oder Persimone und/oder Petersilie und/oder Pfefferminze und/oder Pfirsich und/oder Pflaume und/oder Pilze und/oder Pinto-Bohnen und/oder Portulak und/oder Preiselbeere und/oder Quitte und/oder Rettich und/oder Rosenkohl und/oder Rosmarin und/oder Rotbarbe und/oder Rote Linsen und/oder rote Pflaume und/oder roter Pfeffer und/oder roter Rettich und/oder Rüben und/oder Rucola und/oder Salat und/oder Saubohne und/oder Schalotten und/oder Schnittlauch und/oder Schoten und/oder schwarzer Rettich und/oder Schwarzkohl und/oder Sellerie und/oder Soja und/oder Spargel und/oder Spinat und/oder Spinat und/oder spitzer Pfeffer und/oder Squash und/oder Tomaten und/oder Topinambur und/oder Trauben und/oder Walnuss und/oder Wassermelone und/oder Weinblatt und/oder Zitrone und/oder Zwiebel und/oder Ajowan und/oder Anis und/oder Aristo und/oder Asant und/oder Bärlauch und/oder Basilikum und/oder Bockshornklee und/oder Busch-Tomate und/oder Chili und/oder Curryblätter und/oder Engelwurz und/oder Fenchel und/oder Fingerwurz und/oder Galgant und/oder Gewürznelke und/oder Granatapfel und/oder Indische Lorbeerblätter und/oder Ingwer und/oder Ingwer und/oder Fackelingwer und/oder Kaffernlimette und/oder Kapern und/oder Kardamom und/oder Knoblauch und/oder Knopfkraut und/oder Kokosnuss und/oder Koriander und/oder Kreuzkümmel und/oder Kubebenpfeffer und/oder Kümmel und/oder Kurkuma und/oder La Lot und/oder Langer Koriander und/oder Langer Pfeffer und/oder Lilie und/oder Lorbeer und/oder Majoran und/oder Mango und/oder Meerrettich und/oder Mohn und/oder Mohrenpfeffer und/oder Muskat und/oder Nigella und/oder Pandanusblätter und/oder Perilla und/oder Petersilie und/oder Pfeffer und/oder Piment und/oder Rosa Pfeffer und/oder Rosmarin und/oder Safran und/oder Salz und/oder Schabziegerklee und/oder Schwarzer und/oder Kardamom und/oder Schwarzer Kreuzkuemmel und/oder Senf und/oder Sesam und/oder Sichuanpfeffer und/oder Steinblume und/oder Sternanis und/oder Tamarinde und/oder Tasmanischer Pfeffer und/oder Thymian und/oder Vanille und/oder Vietnamesischer Koriander und/oder Visabohnen und/oder Wacholder und/oder Wasabi und/oder Zimt und/oder Zitronengras und/oder Mandeln und/oder Haselnüsse und/oder Walnüsse und/oder Kaschunüsse und/oder Pekannüsse hinzugefügt und mit Holzklotze durchgeschlagen, bis Mischung cremeartig ist.
  10. 10. Balsamdöner / Balsamgyros wird heiß mit Reis und/ oder Salat und/ oder anderem Essen serviert oder in Dürüm serviert.
The procedure is used to produce a compact balsam kebab skewer, in particular balsam kebab / balsam gyros, in which raw pieces of meat and / or kebab sausage are mixed on a rotisserie with the addition of a kebab spice mixture in such a way that a compressed balsam kebab shape results. The following procedures or step variant 1 are provided:
  1. 1. Beef and veal, mutton and lamb, game meat and poultry or mixed cooked kebab leftovers or offal leftovers are produced. The doner good as doner roast is un / minced muscle meat from pork and / or beef and / or veal and / or lamb and / or game and / or poultry and / or fruit and / or, vegetables and / or spices and / or mushrooms German style chopped or scraped and / or as kebab meat is roughly torn.
  2. 2. The un / torn doner kebab pieces and / or kebab roast are mixed with curing salt and / or table salt, spices and a maturing and or shaping and or further development and or development and or development and or developing agent.
  3. 3. The kebab mix produced in this way as a kebab product is filled in a balsam kebab form, which creates a balsam kebab,
  4. 4. Balsamdöner / Balsamgyros is fermented and / or steamed and / or stewed, and / or even let and / or boiled and / or softened and / or steeped and / or steamed and / or stewed and / or sautéed, and / or Braising and / or cooking subjected to maturation and or shaping and or further development and or development and or formation and or development process for several days.
  5. 5. At the same time the wheat is apples and / or apricots and / or artichokes and / or eggplants and / or baby carrots and / or bananas and / or basil and / or pears and / or cauliflower and / or beans and / or broccoli and / or Blackberries and / or chicory and / or cowpea and / or dill and / or peas and / or strawberries and / or figs and / or fennel and / or fresh potatoes and / or fresh walnuts and / or fresh garlic and / or fresh thyme and / or spring onions. Kidney beans and / or yellow lentils and / or yellow plum and / or pomegranate and / or grapefruit and / or green beans and / or green lentils and / or cucumbers and / or hibiscus and / or raspberries and / or millet and / or carrots and / or chestnut and / or chickpeas and / or cherry and / or kiwi and / or garlic and / or knotweed and / or cabbage and / or cress and / or pumpkin and / or leek and / or love plum and / or may and / or corn mandarin and / or chard and / or mulberry and / or melon and / or nuts and / or nuts and / or okra and / or orange and / or paprika and / or persimmon and / or parsley and / or peppermint and / or Peach and / or plum and / or mushrooms and / or pinto beans and / or purslane and / or lingonberry and / or quince and / or radish and / or Brussels sprouts and / or rosemary and / or red mullet and / or red lentils and / or red plum and / or red pepper and / or red radish and / or beet and / or rocket and / or lettuce and / or broad bean e and / or shallots and / or chives and / or pods and / or black radish and / or black cabbage and / or celery and / or soy and / or asparagus and / or spinach and / or spinach and / or pointed pepper and / or Squash and / or tomatoes and / or Jerusalem artichoke and / or grapes and / or walnut and / or watermelon and / or vine leaf and / or lemon and / or onion and / or ajwain and / or anise and / or Aristo and / or Asant and / or wild garlic and / or basil and / or fenugreek and / or bush tomato and / or chilli and / or curry leaves and / or angelica and / or fennel and / or fingerroot and / or galangal and / or clove and / or pomegranate and / or Indian bay leaves and / or ginger and / or ginger and / or torch ginger and / or kaffir lime and / or capers and / or cardamom and / or garlic and / or button cabbage and / or coconut and / or coriander and / or cumin and / or cubeb pepper and / or caraway and / or turmeric and / or La Lot and / or Lan ger coriander and / or long pepper and / or lily and / or bay leaf and / or marjoram and / or mango and / or horseradish and / or poppy seeds and / or carrot and / or nutmeg and / or nigella and / or pandan leaves and / or Perilla and / or parsley and / or pepper and / or allspice and / or pink pepper and / or rosemary and / or saffron and / or salt and / or black clover and / or black and / or cardamom and / or black curd and / or Mustard and / or sesame and / or Sichuan pepper and / or stone flower and / or star anise and / or tamarind and / or Tasmanian pepper and / or thyme and / or vanilla and / or Vietnamese coriander and / or visa beans and / or juniper and / or Wasabi and / or cinnamon and / or lemongrass and / or almonds and / or hazelnuts and / or walnuts and / or cashew nuts and / or pecans covered in a bowl with water and left to swell overnight. Then becomes water drained and put new pot of water and put the wheat and / or apples and / or apricots and / or artichokes and / or eggplants and / or baby carrots and / or bananas and / or basil and / or pears and / or cauliflower and / or beans and / or broccoli and / or blackberries and / or chicory and / or cowpea and / or dill and / or peas and / or strawberries and / or figs and / or fennel and / or fresh potatoes and / or fresh walnuts and / or fresh garlic and / or fresh thyme and / or spring onions. Kidney beans and / or yellow lentils and / or yellow plum and / or pomegranate and / or grapefruit and / or green beans and / or green lentils and / or cucumbers and / or hibiscus and / or raspberries and / or millet and / or carrots and / or chestnut and / or chickpeas and / or cherry and / or kiwi and / or garlic and / or knotweed and / or cabbage and / or cress and / or pumpkin and / or leek and / or love plum and / or may and / or corn mandarin and / or chard and / or mulberry and / or melon and / or nuts and / or nuts and / or okra and / or orange and / or paprika and / or persimmon and / or parsley and / or peppermint and / or Peach and / or plum and / or mushrooms and / or pinto beans and / or purslane and / or lingonberry and / or quince and / or radish and / or Brussels sprouts and / or rosemary and / or red mullet and / or red lentils and / or red plum and / or red pepper and / or red radish and / or beet and / or rocket and / or lettuce and / or broad bean and / or shallots and / or chives and / or pods and / or black radish and / or black cabbage and / or celery and / or soy and / or asparagus and / or spinach and / or spinach and / or pointed pepper and / or squash and / or tomatoes and / or Jerusalem artichoke and / or grapes and / or walnut and / or watermelon and / or vine leaf and / or lemon and / or onion and / or ajwain and / or anise and / or Aristo and / or Asant and / or wild garlic and / or basil and / or fenugreek and / or bush tomato and / or chilli and / or curry leaves and / or angelica and / or fennel and / or fingerroot and / or galangal and / or Clove and / or pomegranate and / or Indian bay leaves and / or ginger and / or ginger and / or torch ginger and / or kaffir lime and / or capers and / or cardamom and / or garlic and / or button cabbage and / or coconut and / or coriander and / or cumin and / or cubeb pepper and / or caraway and / or turmeric and / or La Lot and / or long coriander and / or long pepper and / or lily and / or bay and / or marjoram and / or mango and / or Horseradish and / or poppy seeds and / or carrot and / or nutmeg and / or nigella and the like nd / or pandanus leaves and / or perilla and / or parsley and / or pepper and / or allspice and / or pink pepper and / or rosemary and / or saffron and / or salt and / or clover and / or black and / or cardamom and / or black cumin and / or mustard and / or sesame and / or Sichuan pepper and / or stone flower and / or star anise and / or tamarind and / or Tasmanian pepper and / or thyme and / or vanilla and / or Vietnamese coriander and / or visa beans and / or juniper and / or wasabi and / or cinnamon and / or lemongrass and / or almonds and / or hazelnuts and / or walnuts and / or cashew nuts and / or pecans cooked softly in it on a low setting for about 2 hours.
  6. 6. Everything is mashed with a potato masher and stirred in. Good is pounded together.
  7. 7. If necessary, a little salt and / or pepper and / or spices can be added.
  8. 8. Doner kebab is grilled and then cut off.
  9. 9. Grilled and cut doner kebab is the wheat apples and / or apricots and / or artichokes and / or aubergines and / or baby carrots and / or bananas and / or basil and / or pears and / or cauliflower and / or beans and / or broccoli and / or blackberries and / or chicory and / or cowpea and / or dill and / or peas and / or strawberries and / or figs and / or fennel and / or fresh potatoes and / or fresh walnuts and / or fresh garlic and / or fresh thyme and / or spring onions. Kidney beans and / or yellow lentils and / or yellow plum and / or pomegranate and / or grapefruit and / or green beans and / or green lentils and / or cucumbers and / or hibiscus and / or raspberries and / or millet and / or carrots and / or chestnut and / or chickpeas and / or cherry and / or kiwi and / or garlic and / or knotweed and / or cabbage and / or cress and / or pumpkin and / or leek and / or love plum and / or may and / or corn mandarin and / or chard and / or mulberry and / or melon and / or nuts and / or nuts and / or okra and / or orange and / or paprika and / or persimmon and / or parsley and / or peppermint and / or Peach and / or plum and / or mushrooms and / or pinto beans and / or purslane and / or lingonberry and / or quince and / or radish and / or Brussels sprouts and / or rosemary and / or red mullet and / or red lentils and / or red plum and / or red pepper and / or red radish and / or beet and / or rocket and / or lettuce and / or broad bean e and / or shallots and / or chives and / or pods and / or black radish and / or black cabbage and / or celery and / or soy and / or asparagus and / or spinach and / or spinach and / or pointed pepper and / or Squash and / or tomatoes and / or Jerusalem artichoke and / or grapes and / or walnut and / or watermelon and / or vine leaf and / or lemon and / or onion and / or ajwain and / or anise and / or Aristo and / or Asant and / or wild garlic and / or basil and / or fenugreek and / or bush tomato and / or chilli and / or curry leaves and / or angelica and / or fennel and / or fingerroot and / or galangal and / or clove and / or pomegranate and / or Indian bay leaves and / or ginger and / or ginger and / or torch ginger and / or kaffir lime and / or capers and / or cardamom and / or garlic and / or button cabbage and / or coconut and / or coriander and / or cumin and / or cubeb pepper and / or caraway and / or turmeric and / or La Lot and / or Lan ger coriander and / or long pepper and / or lily and / or bay leaf and / or marjoram and / or mango and / or horseradish and / or poppy seeds and / or carrot and / or nutmeg and / or nigella and / or pandan leaves and / or Perilla and / or parsley and / or pepper and / or allspice and / or pink pepper and / or rosemary and / or saffron and / or salt and / or black clover and / or black and / or cardamom and / or black curd and / or Mustard and / or sesame and / or Sichuan pepper and / or stone flower and / or star anise and / or tamarind and / or Tasmanian pepper and / or thyme and / or vanilla and / or Vietnamese coriander and / or visa beans and / or juniper and / or Wasabi and / or cinnamon and / or lemongrass and / or almonds and / or hazelnuts and / or walnuts and / or cashew nuts and / or pecans added and beaten with wooden blocks until the mixture is creamy.
  10. 10. Balsam doner / Balsamgyros is served hot with rice and / or salad and / or other food or served in Dürüm.

Das Prozedere dient zum Produzieren eines kompakten Balsamdönerspießes, insbesondere Balsamdöner/ Balsamgyros, bei dem rohe Fleischstücke und/oder Dönerbrät unter Zugabe einer Dönergewürzmischung so auf einen Drehspieß gemischt werden, dass sich eine komprimierte eigene Balsamdönerform ergibt. Dabei sind die folgenden Prozedere bzw. Variant 2 vorgesehen:

  1. 1. Rindfleisch und Kalbfleisch, Hammelfleisch und Lammfleisch, Wildfleisch sowie Geflügel oder gemischten garen Dönerfleischresten oder Innereien Resten produziert. Das Döner Gut als Dönerbrät ist un/zerkleinertes Muskelfleisch vom Schwein und/oder Rind und/oder Kalb und/oder Lamm und/oder Wild und/oder Geflügel und/oder Obst und/oder, Gemüse und/oder Gewürz und/oder Pilz nach deutscher Art gehackt oder geschabt und/oder Als Dönerfleisch wird grob zerrissen.
  2. 2. Die un/zerrissenen Dönergutstückchen und/oder Dönerbrät werden mit Pökelsalz und/oder Kochsalz, Gewürzen und einem Reifung und oder Ausformung und oder Fortentwicklung und oder Entfaltung und oder Herausbildung und oder Entwicklungsmittel vermengt.
  3. 3. Die so produzierte Dönermischung als Döner Gut wird in Balsamdönerform gefüllt, wodurch eine Balsamdöner gegrillt wird.
  4. 4. Gleichzeitig wird den Weizen Äpfel und/oder Aprikose und/oder Artischocken und/oder Auberginen und/oder Babykarotte und/oder Bananen und/oder Basilikum und/oder Birnen und/oder Blumenkohl und/oder Bohnen und/oder Brokkoli und/oder Brombeeren und/oder Chicorée und/oder Cowpea und/oder Dill und/oder Erbsen und/oder Erdbeeren und/oder Feigen und/oder Fenchel und/oder frische Kartoffeln und/oder Frische Walnüsse und/oder frischer Knoblauch und/oder frischer Thymian und/oder Frühlingszwiebeln. Gartenbohnen und/oder Gelbe Linsen und/oder gelbe Pflaume und/oder Granatapfel und/oder Grapefruit und/oder grüne Bohnen und/oder grüne Linsen und/oder Gurken und/oder Hibiskus und/oder Himbeeren und/oder Hirse und/oder Karotten und/oder Kastanie und/oder Kichererbsen und/oder Kirsche und/oder Kiwi und/oder Knoblauch und/oder Knöterich und/oder Kohl und/oder Kresse und/oder Kürbis und/oder Lauch und/oder Liebe Pflaume und/oder Mai und/oder Mais Mandarine und/oder Mangold und/oder Maulbeere und/oder Melone und/oder Nüsse und/oder Nüsse und/oder Okra und/oder Orange und/oder Paprika und/oder Persimone und/oder Petersilie und/oder Pfefferminze und/oder Pfirsich und/oder Pflaume und/oder Pilze und/oder Pinto-Bohnen und/oder Portulak und/oder Preiselbeere und/oder Quitte und/oder Rettich und/oder Rosenkohl und/oder Rosmarin und/oder Rotbarbe und/oder Rote Linsen und/oder rote Pflaume und/oder roter Pfeffer und/oder roter Rettich und/oder Rüben und/oder Rucola und/oder Salat und/oder Saubohne und/oder Schalotten und/oder Schnittlauch und/oder Schoten und/oder schwarzer Rettich und/oder Schwarzkohl und/oder Sellerie und/oder Soja und/oder Spargel und/oder Spinat und/oder Spinat und/oder spitzer Pfeffer und/oder Squash und/oder Tomaten und/oder Topinambur und/oder Trauben und/oder Walnuss und/oder Wassermelone und/oder Weinblatt und/oder Zitrone und/oder Zwiebel und/oder Ajowan und/oder Anis und/oder Aristo und/oder Asant und/oder Bärlauch und/oder Basilikum und/oder Bockshornklee und/oder Busch-Tomate und/oder Chili und/oder Curryblätter und/oder Engelwurz und/oder Fenchel und/oder Fingerwurz und/oder Galgant und/oder Gewürznelke und/oder Granatapfel und/oder Indische Lorbeerblätter und/oder Ingwer und/oder Ingwer und/oder Fackelingwer und/oder Kafferntimette und/oder Kapern und/oder Kardamom und/oder Knoblauch und/oder Knopfkraut und/oder Kokosnuss und/oder Koriander und/oder Kreuzkümmel und/oder Kubebenpfeffer und/oder Kümmel und/oder Kurkuma und/oder La Lot und/oder Langer Koriander und/oder Langer Pfeffer und/oder Lilie und/oder Lorbeer und/oder Majoran und/oder Mango und/oder Meerrettich und/oder Mohn und/oder Mohrenpfeffer und/oder Muskat und/oder Nigella und/oder Pandanusblätter und/oder Perilla und/oder Petersilie und/oder Pfeffer und/oder Piment und/oder Rosa Pfeffer und/oder Rosmarin und/oder Safran und/oder Salz und/oder Schabziegerklee und/oder Schwarzer und/oder Kardamom und/oder Schwarzer Kreuzkuemmel und/oder Senf und/oder Sesam und/oder Sichuanpfeffer und/oder Steinblume und/oder Sternanis und/oder Tamarinde und/oder Tasmanischer Pfeffer und/oder Thymian und/oder Vanille und/oder Vietnamesischer Koriander und/oder Visabohnen und/oder Wacholder und/oder Wasabi und/oder Zimt und/oder Zitronengras und/oder Mandeln und/oder Haselnüsse und/oder Walnüsse und/oder Kaschunüsse und/oder Pekannüsse in einer Schüssel mit Wasser bedeckt und über Nacht und über Nacht quellen gelassen.
  5. 5. Anschließend wird Wasser abgegossen und neuen Topf Wasser aufgestellt und den Weizen und/oder Äpfel und/oder Aprikose und/oder Artischocken und/oder Auberginen und/oder Babykarotte und/oder Bananen und/oder Basilikum und/oder Birnen und/oder Blumenkohl und/oder Bohnen und/oder Brokkoli und/oder Brombeeren und/oder Chicoree und/oder Cowpea und/oder Dill und/oder Erbsen und/oder Erdbeeren und/oder Feigen und/oder Fenchel und/oder frische Kartoffeln und/oder Frische Walnüsse und/oder frischer Knoblauch und/oder frischer Thymian und/oder Frühlingszwiebeln. Gartenbohnen und/oder Gelbe Linsen und/oder gelbe Pflaume und/oder Granatapfel und/oder Grapefruit und/oder grüne Bohnen und/oder grüne Linsen und/oder Gurken und/oder Hibiskus und/oder Himbeeren und/oder Hirse und/oder Karotten und/oder Kastanie und/oder Kichererbsen und/oder Kirsche und/oder Kiwi und/oder Knoblauch und/oder Knöterich und/oder Kohl und/oder Kresse und/oder Kürbis und/oder Lauch und/oder Liebe Pflaume und/oder Mai und/oder Mais Mandarine und/oder Mangold und/oder Maulbeere und/oder Melone und/oder Nüsse und/oder Nüsse und/oder Okra und/oder Orange und/oder Paprika und/oder Persimone und/oder Petersilie und/oder Pfefferminze und/oder Pfirsich und/oder Pflaume und/oder Pilze und/oder Pinto-Bohnen und/oder Portulak und/oder Preiselbeere und/oder Quitte und/oder Rettich und/oder Rosenkohl und/oder Rosmarin und/oder Rotbarbe und/oder Rote Linsen und/oder rote Pflaume und/oder roter Pfeffer und/oder roter Rettich und/oder Rüben und/oder Rucola und/oder Salat und/oder Saubohne und/oder Schalotten und/oder Schnittlauch und/oder Schoten und/oder schwarzer Rettich und/oder Schwarzkohl und/oder Sellerie und/oder Soja und/oder Spargel und/oder Spinat und/oder Spinat und/oder spitzer Pfeffer und/oder Squash und/oder Tomaten und/oder Topinambur und/oder Trauben und/oder Walnuss und/oder Wassermelone und/oder Weinblatt und/oder Zitrone und/oder Zwiebel und/oder Ajowan und/oder Anis und/oder Aristo und/oder Asant und/oder Bärlauch und/oder Basilikum und/oder Bockshornklee und/oder Busch-Tomate und/oder Chili und/oder Curryblätter und/oder Engelwurz und/oder Fenchel und/oder Fingerwurz und/oder Galgant und/oder Gewürznelke und/oder Granatapfel und/oder Indische Lorbeerblätter und/oder Ingwer und/oder Ingwer und/oder Fackelingwer und/oder Kaffernlimette und/oder Kapern und/oder Kardamom und/oder Knoblauch und/oder Knopfkraut und/oder Kokosnuss und/oder Koriander und/oder Kreuzkümmel und/oder Kubebenpfeffer und/oder Kümmel und/oder Kurkuma und/oder La Lot und/oder Langer Koriander und/oder Langer Pfeffer und/oder Lilie und/oder Lorbeer und/oder Majoran und/oder Mango und/oder Meerrettich und/oder Mohn und/oder Mohrenpfeffer und/oder Muskat und/oder Nigella und/oder Pandanusblätter und/oder Perilla und/oder Petersilie und/oder Pfeffer und/oder Piment und/oder Rosa Pfeffer und/oder Rosmarin und/oder Safran und/oder Salz und/oder Schabziegerklee und/oder Schwarzer und/oder Kardamom und/oder Schwarzer Kreuzkuemmel und/oder Senf und/oder Sesam und/oder Sichuanpfeffer und/oder Steinblume und/oder Sternanis und/oder Tamarinde und/oder Tasmanischer Pfeffer und/oder Thymian und/oder Vanille und/oder Vietnamesischer Koriander und/oder Visabohnen und/oder Wacholder und/oder Wasabi und/oder Zimt und/oder Zitronengras und/oder Mandeln und/oder Haselnüsse und/oder Walnüsse und/oder Kaschunüsse und/oder Pekannüsse darin bei niedriger Stufe für ca. 2 Stunden weich gekocht.
  6. 6. Alles wird mit einem Kartoffelstampfer zerdrücken und untergerührt. Gut wird miteinander gestampft.
  7. 7. Bei Bedarf wird noch etwas Salz und/oder Pfeffer und/oder noch Gewürze hinzugefügt.
  8. 8. Dönergut wird gegrillt und dann abgeschnitten.
  9. 9. Gegrilltes und abgeschnittenes Dönergut wird den Weizen Äpfel und/oder Aprikose und/oder Artischocken und/oder Auberginen und/oder Babykarotte und/oder Bananen und/oder Basilikum und/oder Birnen und/oder Blumenkohl und/oder Bohnen und/oder Brokkoli und/oder Brombeeren und/oder Chicoree und/oder Cowpea und/oder Dill und/oder Erbsen und/oder Erdbeeren und/oder Feigen und/oder Fenchel und/oder frische Kartoffeln und/oder Frische Walnüsse und/oder frischer Knoblauch und/oder frischer Thymian und/oder Frühlingszwiebeln. Gartenbohnen und/oder Gelbe Linsen und/oder gelbe Pflaume und/oder Granatapfel und/oder Grapefruit und/oder grüne Bohnen und/oder grüne Linsen und/oder Gurken und/oder Hibiskus und/oder Himbeeren und/oder Hirse und/oder Karotten und/oder Kastanie und/oder Kichererbsen und/oder Kirsche und/oder Kiwi und/oder Knoblauch und/oder Knöterich und/oder Kohl und/oder Kresse und/oder Kürbis und/oder Lauch und/oder Liebe Pflaume und/oder Mai und/oder Mais Mandarine und/oder Mangold und/oder Maulbeere und/oder Melone und/oder Nüsse und/oder Nüsse und/oder Okra und/oder Orange und/oder Paprika und/oder Persimone und/oder Petersilie und/oder Pfefferminze und/oder Pfirsich und/oder Pflaume und/oder Pilze und/oder Pinto-Bohnen und/oder Portulak und/oder Preiselbeere und/oder Quitte und/oder Rettich und/oder Rosenkohl und/oder Rosmarin und/oder Rotbarbe und/oder Rote Linsen und/oder rote Pflaume und/oder roter Pfeffer und/oder roter Rettich und/oder Rüben und/oder Rucola und/oder Salat und/oder Saubohne und/oder Schalotten und/oder Schnittlauch und/oder Schoten und/oder schwarzer Rettich und/oder Schwarzkohl und/oder Sellerie und/oder Soja und/oder Spargel und/oder Spinat und/oder Spinat und/oder spitzer Pfeffer und/oder Squash und/oder Tomaten und/oder Topinambur und/oder Trauben und/oder Walnuss und/oder Wassermelone und/oder Weinblatt und/oder Zitrone und/oder Zwiebel und/oder Ajowan und/oder Anis und/oder Aristo und/oder Asant und/oder Bärlauch und/oder Basilikum und/oder Bockshornklee und/oder Busch-Tomate und/oder Chili und/oder Curryblätter und/oder Engelwurz und/oder Fenchel und/oder Fingerwurz und/oder Galgant und/oder Gewürznelke und/oder Granatapfel und/oder Indische Lorbeerblätter und/oder Ingwer und/oder Ingwer und/oder Fackelingwer und/oder Kaffernlimette und/oder Kapern und/oder Kardamom und/oder Knoblauch und/oder Knopfkraut und/oder Kokosnuss und/oder Koriander und/oder Kreuzkümmel und/oder Kubebenpfeffer und/oder Kümmel und/oder Kurkuma und/oder La Lot und/oder Langer Koriander und/oder Langer Pfeffer und/oder Lilie und/oder Lorbeer und/oder Majoran und/oder Mango und/oder Meerrettich und/oder Mohn und/oder Mohrenpfeffer und/oder Muskat und/oder Nigella und/oder Pandanusblätter und/oder Perilla und/oder Petersilie und/oder Pfeffer und/oder Piment und/oder Rosa Pfeffer und/oder Rosmarin und/oder Safran und/oder Salz und/oder Schabziegerklee und/oder Schwarzer und/oder Kardamom und/oder Schwarzer Kreuzkuemmel und/oder Senf und/oder Sesam und/oder Sichuanpfeffer und/oder Steinblume und/oder Sternanis und/oder Tamarinde und/oder Tasmanischer Pfeffer und/oder Thymian und/oder Vanille und/oder Vietnamesischer Koriander und/oder Visabohnen und/oder Wacholder und/oder Wasabi und/oder Zimt und/oder Zitronengras und/oder Mandeln und/oder Haselnüsse und/oder Walnüsse und/oder Kaschunüsse und/oder Pekannüsse hinzugefügt und mit Holzklotze durchgeschlagen, bis Mischung cremeartig ist.
  10. 10. Balsamdöner / Balsamgyros wird heiß mit Reis und/ oder Salat und/ oder anderem Essen serviert oder in Dürüm serviert.
The procedure is used to produce a compact balsam kebab skewer, in particular balsam kebab / balsam gyros, in which raw pieces of meat and / or kebab sausage are mixed on a rotisserie with the addition of a kebab spice mixture in such a way that a compressed balsam kebab shape results. The following procedures or variant 2 are provided:
  1. 1. Beef and veal, mutton and lamb, game meat and poultry or mixed cooked kebab leftovers or offal leftovers are produced. The doner good as doner roast is un / minced muscle meat from pork and / or beef and / or veal and / or lamb and / or game and / or poultry and / or fruit and / or, vegetables and / or spices and / or mushrooms German style chopped or scraped and / or as kebab meat is roughly torn.
  2. 2. The un / torn doner kebab pieces and / or kebab roast are mixed with curing salt and / or table salt, spices and a maturing and or shaping and or further development and or development and or development and or developing agent.
  3. 3. The doner kebab mix produced in this way is filled in a balsam kebab shape, which grills a balsam kebab.
  4. 4. At the same time the wheat is apples and / or apricots and / or artichokes and / or eggplants and / or baby carrots and / or bananas and / or basil and / or pears and / or cauliflower and / or beans and / or broccoli and / or Blackberries and / or chicory and / or cowpea and / or dill and / or peas and / or strawberries and / or figs and / or fennel and / or fresh potatoes and / or fresh walnuts and / or fresh garlic and / or fresh thyme and / or spring onions. Kidney beans and / or yellow lentils and / or yellow plum and / or pomegranate and / or grapefruit and / or green beans and / or green lentils and / or cucumbers and / or hibiscus and / or raspberries and / or millet and / or carrots and / or chestnut and / or chickpeas and / or cherry and / or kiwi and / or garlic and / or knotweed and / or cabbage and / or cress and / or pumpkin and / or leek and / or love plum and / or may and / or corn mandarin and / or chard and / or mulberry and / or melon and / or nuts and / or nuts and / or okra and / or orange and / or paprika and / or persimmon and / or parsley and / or peppermint and / or Peach and / or plum and / or mushrooms and / or pinto beans and / or purslane and / or lingonberry and / or quince and / or radish and / or Brussels sprouts and / or rosemary and / or red mullet and / or red lentils and / or red plum and / or red pepper and / or red radish and / or beet and / or rocket and / or lettuce and / or broad bean e and / or shallots and / or chives and / or pods and / or black radish and / or black cabbage and / or celery and / or soy and / or asparagus and / or spinach and / or spinach and / or pointed pepper and / or Squash and / or tomatoes and / or Jerusalem artichoke and / or grapes and / or walnut and / or watermelon and / or vine leaf and / or lemon and / or onion and / or ajwain and / or anise and / or Aristo and / or Asant and / or wild garlic and / or basil and / or fenugreek and / or bush tomato and / or chilli and / or curry leaves and / or angelica and / or fennel and / or fingerroot and / or galangal and / or clove and / or pomegranate and / or Indian bay leaves and / or ginger and / or ginger and / or torch ginger and / or kaffir timette and / or capers and / or cardamom and / or garlic and / or button cabbage and / or coconut and / or coriander and / or cumin and / or cubeb pepper and / or caraway and / or turmeric and / or La Lot and / or Lan ger coriander and / or long pepper and / or lily and / or bay leaf and / or marjoram and / or mango and / or horseradish and / or poppy seeds and / or carrot and / or nutmeg and / or nigella and / or pandan leaves and / or Perilla and / or parsley and / or pepper and / or allspice and / or pink pepper and / or rosemary and / or saffron and / or salt and / or black clover and / or black and / or cardamom and / or black curd and / or Mustard and / or sesame and / or Sichuan pepper and / or stone flower and / or star anise and / or tamarind and / or Tasmanian pepper and / or thyme and / or vanilla and / or Vietnamese coriander and / or visa beans and / or juniper and / or Wasabi and / or cinnamon and / or lemongrass and / or almonds and / or hazelnuts and / or walnuts and / or cashews and / or pecans in a bowl covered with water and left to swell overnight and overnight.
  5. 5. Then water is poured off and a new pot of water is set up and the wheat and / or apples and / or apricot and / or artichokes and / or aubergines and / or baby carrots and / or bananas and / or basil and / or pears and / or cauliflower and / or beans and / or broccoli and / or blackberries and / or chicory and / or cowpea and / or dill and / or peas and / or strawberries and / or figs and / or fennel and / or fresh potatoes and / or fresh walnuts and / or fresh garlic and / or fresh thyme and / or spring onions. Kidney beans and / or yellow lentils and / or yellow plum and / or pomegranate and / or grapefruit and / or green beans and / or green lentils and / or cucumbers and / or hibiscus and / or raspberries and / or millet and / or carrots and / or chestnut and / or chickpeas and / or cherry and / or kiwi and / or garlic and / or knotweed and / or cabbage and / or cress and / or pumpkin and / or leek and / or love plum and / or may and / or corn mandarin and / or chard and / or mulberry and / or melon and / or nuts and / or nuts and / or okra and / or orange and / or paprika and / or persimmon and / or parsley and / or peppermint and / or Peach and / or plum and / or mushrooms and / or pinto beans and / or purslane and / or lingonberry and / or quince and / or radish and / or Brussels sprouts and / or rosemary and / or red mullet and / or red lentils and / or red plum and / or red pepper and / or red radish and / or beet and / or rocket and / or lettuce and / or broad bean e and / or shallots and / or chives and / or pods and / or black radish and / or black cabbage and / or celery and / or soy and / or asparagus and / or spinach and / or spinach and / or pointed pepper and / or Squash and / or tomatoes and / or Jerusalem artichoke and / or grapes and / or walnut and / or watermelon and / or vine leaf and / or lemon and / or onion and / or ajwain and / or anise and / or Aristo and / or Asant and / or wild garlic and / or basil and / or fenugreek and / or bush tomato and / or chilli and / or curry leaves and / or angelica and / or fennel and / or fingerroot and / or galangal and / or clove and / or pomegranate and / or Indian bay leaves and / or ginger and / or ginger and / or torch ginger and / or kaffir lime and / or capers and / or cardamom and / or garlic and / or button cabbage and / or coconut and / or coriander and / or cumin and / or cubeb pepper and / or caraway and / or turmeric and / or La Lot and / or Lan ger coriander and / or long pepper and / or lily and / or bay leaf and / or marjoram and / or mango and / or horseradish and / or poppy seeds and / or carrot and / or nutmeg and / or nigella and / or pandan leaves and / or Perilla and / or parsley and / or pepper and / or allspice and / or pink pepper and / or rosemary and / or saffron and / or salt and / or black clover and / or black and / or cardamom and / or black curd and / or Mustard and / or sesame and / or Sichuan pepper and / or stone flower and / or star anise and / or tamarind and / or Tasmanian pepper and / or thyme and / or vanilla and / or Vietnamese coriander and / or visa beans and / or juniper and / or Wasabi and / or cinnamon and / or lemongrass and / or almonds and / or hazelnuts and / or walnuts and / or cashew nuts and / or pecans cooked softly in it on a low setting for about 2 hours.
  6. 6. Everything is mashed with a potato masher and stirred in. Good is pounded together.
  7. 7. If necessary, a little salt and / or pepper and / or spices can be added.
  8. 8. Doner kebab is grilled and then cut off.
  9. 9. Grilled and cut doner kebab is the wheat apples and / or apricots and / or artichokes and / or aubergines and / or baby carrots and / or bananas and / or basil and / or pears and / or cauliflower and / or beans and / or broccoli and / or blackberries and / or chicory and / or cowpea and / or dill and / or peas and / or strawberries and / or figs and / or fennel and / or fresh potatoes and / or fresh walnuts and / or fresh garlic and / or fresh thyme and / or spring onions. Kidney beans and / or yellow lentils and / or yellow plum and / or pomegranate and / or grapefruit and / or green beans and / or green lentils and / or cucumbers and / or hibiscus and / or raspberries and / or millet and / or carrots and / or chestnut and / or chickpeas and / or cherry and / or kiwi and / or garlic and / or knotweed and / or cabbage and / or cress and / or pumpkin and / or leek and / or love plum and / or may and / or corn mandarin and / or chard and / or mulberry and / or melon and / or nuts and / or nuts and / or okra and / or orange and / or paprika and / or persimmon and / or parsley and / or peppermint and / or Peach and / or plum and / or mushrooms and / or pinto beans and / or purslane and / or lingonberry and / or quince and / or radish and / or Brussels sprouts and / or rosemary and / or red mullet and / or red lentils and / or red plum and / or red pepper and / or red radish and / or beet and / or rocket and / or lettuce and / or broad bean e and / or shallots and / or chives and / or pods and / or black radish and / or black cabbage and / or celery and / or soy and / or asparagus and / or spinach and / or spinach and / or pointed pepper and / or Squash and / or tomatoes and / or Jerusalem artichoke and / or grapes and / or walnut and / or watermelon and / or vine leaf and / or lemon and / or onion and / or ajwain and / or anise and / or Aristo and / or Asant and / or wild garlic and / or basil and / or fenugreek and / or bush tomato and / or chilli and / or curry leaves and / or angelica and / or fennel and / or fingerroot and / or galangal and / or clove and / or pomegranate and / or Indian bay leaves and / or ginger and / or ginger and / or torch ginger and / or kaffir lime and / or capers and / or cardamom and / or garlic and / or button cabbage and / or coconut and / or coriander and / or cumin and / or cubeb pepper and / or caraway and / or turmeric and / or La Lot and / or Lan ger coriander and / or long pepper and / or lily and / or bay leaf and / or marjoram and / or mango and / or horseradish and / or poppy seeds and / or carrot and / or nutmeg and / or nigella and / or pandan leaves and / or Perilla and / or parsley and / or pepper and / or allspice and / or pink pepper and / or rosemary and / or saffron and / or salt and / or black clover and / or black and / or cardamom and / or black curd and / or Mustard and / or sesame and / or Sichuan pepper and / or stone flower and / or star anise and / or tamarind and / or Tasmanian pepper and / or thyme and / or vanilla and / or Vietnamese coriander and / or visa beans and / or juniper and / or Wasabi and / or cinnamon and / or lemongrass and / or almonds and / or hazelnuts and / or walnuts and / or cashew nuts and / or pecans added and beaten with wooden blocks until the mixture is creamy.
  10. 10. Balsam doner / Balsamgyros is served hot with rice and / or salad and / or other food or served in Dürüm.

ZITATE ENTHALTEN IN DER BESCHREIBUNGQUOTES INCLUDED IN THE DESCRIPTION

Diese Liste der vom Anmelder aufgeführten Dokumente wurde automatisiert erzeugt und ist ausschließlich zur besseren Information des Lesers aufgenommen. Die Liste ist nicht Bestandteil der deutschen Patent- bzw. Gebrauchsmusteranmeldung. Das DPMA übernimmt keinerlei Haftung für etwaige Fehler oder Auslassungen.This list of the documents listed by the applicant was generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Zitierte PatentliteraturPatent literature cited

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Claims (21)

Balsamdöner / Balsamgyros, gekennzeichnet durch einen Anteil von Äpfel und/oder Aprikose und/oder Artischocken und/oder Auberginen und/oder Babykarotte und/oder Bananen und/oder Basilikum und/oder Birnen und/oder Blumenkohl und/oder Bohnen und/oder Brokkoli und/oder Brombeeren und/oder Chicoree und/oder Cowpea und/oder Dill und/oder Erbsen und/oder Erdbeeren und/oder Feigen und/oder Fenchel und/oder frische Kartoffeln und/oder Frische Walnüsse und/oder frischer Knoblauch und/oder frischer Thymian und/oder Frühlingszwiebeln. Gartenbohnen und/oder Gelbe Linsen und/oder gelbe Pflaume und/oder Granatapfel und/oder Grapefruit und/oder grüne Bohnen und/oder grüne Linsen und/oder Gurken und/oder Hibiskus und/oder Himbeeren und/oder Hirse und/oder Karotten und/oder Kastanie und/oder Kichererbsen und/oder Kirsche und/oder Kiwi und/oder Knoblauch und/oder Knöterich und/oder Kohl und/oder Kresse und/oder Kürbis und/oder Lauch und/oder Liebe Pflaume und/oder Mai und/oder Mais Mandarine und/oder Mangold und/oder Maulbeere und/oder Melone und/oder Nüsse und/oder Nüsse und/oder Okra und/oder Orange und/oder Paprika und/oder Persimone und/oder Petersilie und/oder Pfefferminze und/oder Pfirsich und/oder Pflaume und/oder Pilze und/oder Pinto-Bohnen und/oder Portulak und/oder Preiselbeere und/oder Quitte und/oder Rettich und/oder Rosenkohl und/oder Rosmarin und/oder Rotbarbe und/oder Rote Linsen und/oder rote Pflaume und/oder roter Pfeffer und/oder roter Rettich und/oder Rüben und/oder Rucola und/oder Salat und/oder Saubohne und/oder Schalotten und/oder Schnittlauch und/oder Schoten und/oder schwarzer Rettich und/oder Schwarzkohl und/oder Sellerie und/oder Soja und/oder Spargel und/oder Spinat und/oder Spinat und/oder spitzer Pfeffer und/oder Squash und/oder Tomaten und/oder Topinambur und/oder Trauben und/oder Walnuss und/oder Wassermelone und/oder Weinblatt und/oder Zitrone und/oder Zwiebel und/oder Ajowan und/oder Anis und/oder Aristo und/oder Asant und/oder Bärlauch und/oder Basilikum und/oder Bockshornklee und/oder Busch-Tomate und/oder Chili und/oder Curryblätter und/oder Engelwurz und/oder Fenchel und/oder Fingerwurz und/oder Galgant und/oder Gewürznelke und/oder Granatapfel und/oder Indische Lorbeerblätter und/oder Ingwer und/oder Ingwer und/oder Fackelingwer und/oder Kaffernlimette und/oder Kapern und/oder Kardamom und/oder Knoblauch und/oder Knopfkraut und/oder Kokosnuss und/oder Koriander und/oder Kreuzkümmel und/oder Kubebenpfeffer und/oder Kümmel und/oder Kurkuma und/oder La Lot und/oder Langer Koriander und/oder Langer Pfeffer und/oder Lilie und/oder Lorbeer und/oder Majoran und/oder Mango und/oder Meerrettich und/oder Mohn und/oder Mohrenpfeffer und/oder Muskat und/oder Nigella und/oder Pandanusblätter und/oder Perilla und/oder Petersilie und/oder Pfeffer und/oder Piment und/oder Rosa Pfeffer und/oder Rosmarin und/oder Safran und/oder Salz und/oder Schabziegerklee und/oder Schwarzer und/oder Kardamom und/oder Schwarzer Kreuzkuemmel und/oder Senf und/oder Sesam und/oder Sichuanpfeffer und/oder Steinblume und/oder Sternanis und/oder Tamarinde und/oder Tasmanischer Pfeffer und/oder Thymian und/oder Vanille und/oder Vietnamesischer Koriander und/oder Visabohnen und/oder Wacholder und/oder Wasabi und/oder Zimt und/oder Zitronengras und/oder Mandeln und/oder Haselnüsse und/oder Walnüsse und/oder Kaschunüsse und/oder Pekannüsse, durch den ein Durchschlagen des Dönerteils sehr cremig ermöglicht wird.Balsam doner / balsam gyros, characterized by a proportion of apples and / or apricots and / or artichokes and / or aubergines and / or baby carrots and / or bananas and / or basil and / or pears and / or cauliflower and / or beans and / or broccoli and / or blackberries and / or chicory and / or cowpea and / or dill and / or peas and / or strawberries and / or figs and / or fennel and / or fresh potatoes and / or fresh walnuts and / or fresh garlic and / or fresh thyme and / or spring onions. Kidney beans and / or yellow lentils and / or yellow plum and / or pomegranate and / or grapefruit and / or green beans and / or green lentils and / or cucumbers and / or hibiscus and / or raspberries and / or millet and / or carrots and / or chestnut and / or chickpeas and / or cherry and / or kiwi and / or garlic and / or knotweed and / or cabbage and / or cress and / or pumpkin and / or leek and / or love plum and / or may and / or corn mandarin and / or chard and / or mulberry and / or melon and / or nuts and / or nuts and / or okra and / or orange and / or paprika and / or persimmon and / or parsley and / or peppermint and / or Peach and / or plum and / or mushrooms and / or pinto beans and / or purslane and / or lingonberry and / or quince and / or radish and / or Brussels sprouts and / or rosemary and / or red mullet and / or red lentils and / or red plum and / or red pepper and / or red radish and / or beet and / or rocket and / or lettuce and / or broad bean e and / or shallots and / or chives and / or pods and / or black radish and / or black cabbage and / or celery and / or soy and / or asparagus and / or spinach and / or spinach and / or pointed pepper and / or Squash and / or tomatoes and / or Jerusalem artichoke and / or grapes and / or walnut and / or watermelon and / or vine leaf and / or lemon and / or onion and / or ajwain and / or anise and / or Aristo and / or Asant and / or wild garlic and / or basil and / or fenugreek and / or bush tomato and / or chilli and / or curry leaves and / or angelica and / or fennel and / or fingerroot and / or galangal and / or clove and / or pomegranate and / or Indian bay leaves and / or ginger and / or ginger and / or torch ginger and / or kaffir lime and / or capers and / or cardamom and / or garlic and / or button cabbage and / or coconut and / or coriander and / or cumin and / or cubeb pepper and / or caraway and / or turmeric and / or La Lot and / or Lan ger coriander and / or long pepper and / or lily and / or bay leaf and / or marjoram and / or mango and / or horseradish and / or poppy seeds and / or carrot and / or nutmeg and / or nigella and / or pandan leaves and / or Perilla and / or parsley and / or pepper and / or allspice and / or pink pepper and / or rosemary and / or saffron and / or salt and / or black clover and / or black and / or cardamom and / or black curd and / or Mustard and / or sesame and / or Sichuan pepper and / or stone flower and / or star anise and / or tamarind and / or Tasmanian pepper and / or thyme and / or vanilla and / or Vietnamese coriander and / or visa beans and / or juniper and / or Wasabi and / or cinnamon and / or lemongrass and / or almonds and / or hazelnuts and / or walnuts and / or cashew nuts and / or pecans, which allows the kebab part to break through very creamy. Verfahren zum Herstellen einer kremartigen Balsamdönerproduktion / Balsamgyros Produktion, insbesondere Balsamdöner Fleischproduktion, Balsamdöner Fischproduktion, Balsamdöner vegetarische Produktion die aus Fleisch und/oder Fisch und/oder Pflanzen unter Zugabe entsprechender Gewürze hergestellt wird, dadurch gekennzeichnet, dass zuerst Fleisch und/oder Fisch und/oder Pflanzen unter Zugabe eines Gewürzmittels in einem Kutter trocken zerkleinert wird, worauf ein jodiertes Pökelsalz zugeführt und die Mischung weiter gekuttert wird, worauf eine Teilmenge von etwa 30% entnommen und bei einer Temperatur von etwa 2°C mit vorgewolften Verarbeitungsbäuchen vermischt wird, worauf die restlichen 70% des Grundmaterials bei einer Temperatur von etwa 8°C und weiteres Gewürz zugegeben und das gesamte Material innig vermischt wird.Process for producing a cream-like balsam doner production / balsam gyros production, in particular balsam doner meat production, balsam doner fish production, balsam doner vegetarian production which is made from meat and / or fish and / or plants with the addition of appropriate spices, characterized in that first meat and / or fish and / or plants with the addition of a seasoning agent is dry chopped in a cutter, whereupon an iodized curing salt is added and the mixture is further cut, whereupon a portion of about 30% is removed and mixed at a temperature of about 2 ° C with pre-ground processing bellies, whereupon the remaining 70% of the base material at a temperature of about 8 ° C and additional spices are added and the entire material is intimately mixed. Verfahren nach Anspruch 2, dadurch gekennzeichnet, dass die vorgesehenen Verarbeitungstemperaturen durch Zugabe von Eis/Wasser erreicht werden.Procedure according to Claim 2 , characterized in that the intended processing temperatures are achieved by adding ice / water. Verfahren nach Anspruch 2 oder 3, dadurch gekennzeichnet, dass die fertige Mischung abgefüllt und bei einer Temperatur gebrüht und anschließen im Wasser langsam abgekühlt wird.Procedure according to Claim 2 or 3 , characterized in that the finished mixture is bottled and brewed at one temperature and then slowly cooled in water. Verfahren nach Anspruch 3 oder 4, dadurch gekennzeichnet, dass die fertige Mischung gegrillt wird.Procedure according to Claim 3 or 4th , characterized in that the finished mixture is grilled. Verfahren nach Anspruch 4 oder 5, dadurch gekennzeichnet, dass den Weizen Äpfel und/oder Aprikose und/oder Artischocken und/oder Auberginen und/oder Babykarotte und/oder Bananen und/oder Basilikum und/oder Birnen und/oder Blumenkohl und/oder Bohnen und/oder Brokkoli und/oder Brombeeren und/oder Chicorée und/oder Cowpea und/oder Dill und/oder Erbsen und/oder Erdbeeren und/oder Feigen und/oder Fenchel und/oder frische Kartoffeln und/oder Frische Walnüsse und/oder frischer Knoblauch und/oder frischer Thymian und/oder Frühlingszwiebeln. Gartenbohnen und/oder Gelbe Linsen und/oder gelbe Pflaume und/oder Granatapfel und/oder Grapefruit und/oder grüne Bohnen und/oder grüne Linsen und/oder Gurken und/oder Hibiskus und/oder Himbeeren und/oder Hirse und/oder Karotten und/oder Kastanie und/oder Kichererbsen und/oder Kirsche und/oder Kiwi und/oder Knoblauch und/oder Knöterich und/oder Kohl und/oder Kresse und/oder Kürbis und/oder Lauch und/oder Liebe Pflaume und/oder Mai und/oder Mais Mandarine und/oder Mangold und/oder Maulbeere und/oder Melone und/oder Nüsse und/oder Nüsse und/oder Okra und/oder Orange und/oder Paprika und/oder Persimone und/oder Petersilie und/oder Pfefferminze und/oder Pfirsich und/oder Pflaume und/oder Pilze und/oder Pinto-Bohnen und/oder Portulak und/oder Preiselbeere und/oder Quitte und/oder Rettich und/oder Rosenkohl und/oder Rosmarin und/oder Rotbarbe und/oder Rote Linsen und/oder rote Pflaume und/oder roter Pfeffer und/oder roter Rettich und/oder Rüben und/oder Rucola und/oder Salat und/oder Saubohne und/oder Schalotten und/oder Schnittlauch und/oder Schoten und/oder schwarzer Rettich und/oder Schwarzkohl und/oder Sellerie und/oder Soja und/oder Spargel und/oder Spinat und/oder Spinat und/oder spitzer Pfeffer und/oder Squash und/oder Tomaten und/oder Topinambur und/oder Trauben und/oder Walnuss und/oder Wassermelone und/oder Weinblatt und/oder Zitrone und/oder Zwiebel und/oder Ajowan und/oder Anis und/oder Aristo und/oder Asant und/oder Bärlauch und/oder Basilikum und/oder Bockshornklee und/oder Busch-Tomate und/oder Chili und/oder Curryblätter und/oder Engelwurz und/oder Fenchel und/oder Fingerwurz und/oder Galgant und/oder Gewürznelke und/oder Granatapfel und/oder Indische Lorbeerblätter und/oder Ingwer und/oder Ingwer und/oder Fackelingwer und/oder Kaffernlimette und/oder Kapern und/oder Kardamom und/oder Knoblauch und/oder Knopfkraut und/oder Kokosnuss und/oder Koriander und/oder Kreuzkümmel und/oder Kubebenpfeffer und/oder Kümmel und/oder Kurkuma und/oder La Lot und/oder Langer Koriander und/oder Langer Pfeffer und/oder Lilie und/oder Lorbeer und/oder Majoran und/oder Mango und/oder Meerrettich und/oder Mohn und/oder Mohrenpfeffer und/oder Muskat und/oder Nigella und/oder Pandanusblätter und/oder Perilla und/oder Petersilie und/oder Pfeffer und/oder Piment und/oder Rosa Pfeffer und/oder Rosmarin und/oder Safran und/oder Salz und/oder Schabziegerklee und/oder Schwarzer und/oder Kardamom und/oder Schwarzer Kreuzkuemmel und/oder Senf und/oder Sesam und/oder Sichuanpfeffer und/oder Steinblume und/oder Sternanis und/oder Tamarinde und/oder Tasmanischer Pfeffer und/oder Thymian und/oder Vanille und/oder Vietnamesischer Koriander und/oder Visabohnen und/oder Wacholder und/oder Wasabi und/oder Zimt und/oder Zitronengras und/oder Mandeln und/oder Haselnüsse und/oder Walnüsse und/oder Kaschunüsse und/oder Pekannüsse in einer Schüssel mit Wasser bedecken und über Nacht quellen lassen in einer Schüssel mit Wasser bedecken und über Nacht quellen gelassen wird.Procedure according to Claim 4 or 5 , characterized in that the wheat apples and / or apricots and / or artichokes and / or aubergines and / or baby carrots and / or bananas and / or basil and / or pears and / or cauliflower and / or beans and / or broccoli and / or blackberries and / or chicory and / or cowpea and / or dill and / or peas and / or strawberries and / or figs and / or fennel and / or fresh potatoes and / or fresh walnuts and / or fresh garlic and / or fresh thyme and or Spring onions. Kidney beans and / or yellow lentils and / or yellow plum and / or pomegranate and / or grapefruit and / or green beans and / or green lentils and / or cucumbers and / or hibiscus and / or raspberries and / or millet and / or carrots and / or chestnut and / or chickpeas and / or cherry and / or kiwi and / or garlic and / or knotweed and / or cabbage and / or cress and / or pumpkin and / or leek and / or love plum and / or may and / or corn mandarin and / or chard and / or mulberry and / or melon and / or nuts and / or nuts and / or okra and / or orange and / or paprika and / or persimmon and / or parsley and / or peppermint and / or Peach and / or plum and / or mushrooms and / or pinto beans and / or purslane and / or lingonberry and / or quince and / or radish and / or Brussels sprouts and / or rosemary and / or red mullet and / or red lentils and / or red plum and / or red pepper and / or red radish and / or beet and / or rocket and / or lettuce and / or broad bean e and / or shallots and / or chives and / or pods and / or black radish and / or black cabbage and / or celery and / or soy and / or asparagus and / or spinach and / or spinach and / or pointed pepper and / or Squash and / or tomatoes and / or Jerusalem artichoke and / or grapes and / or walnut and / or watermelon and / or vine leaf and / or lemon and / or onion and / or ajwain and / or anise and / or Aristo and / or Asant and / or wild garlic and / or basil and / or fenugreek and / or bush tomato and / or chilli and / or curry leaves and / or angelica and / or fennel and / or fingerroot and / or galangal and / or clove and / or pomegranate and / or Indian bay leaves and / or ginger and / or ginger and / or torch ginger and / or kaffir lime and / or capers and / or cardamom and / or garlic and / or button cabbage and / or coconut and / or coriander and / or cumin and / or cubeb pepper and / or caraway and / or turmeric and / or La Lot and / or Lan ger coriander and / or Long pepper and / or lily and / or bay leaf and / or marjoram and / or mango and / or horseradish and / or poppy seeds and / or carrot and / or nutmeg and / or nigella and / or pandanus leaves and / or perilla and / or parsley and / or pepper and / or allspice and / or pink pepper and / or rosemary and / or saffron and / or salt and / or black goat clover and / or black and / or cardamom and / or black cumin and / or mustard and / or sesame and / or Sichuan pepper and / or stone flower and / or star anise and / or tamarind and / or Tasmanian pepper and / or thyme and / or vanilla and / or Vietnamese coriander and / or visa beans and / or juniper and / or wasabi and / or cinnamon and / or cover lemongrass and / or almonds and / or hazelnuts and / or walnuts and / or cashew nuts and / or pecans in a bowl with water and leave to swell overnight. Cover with water in a bowl and leave to swell overnight. Verfahren nach Anspruch 5 oder 6, dadurch gekennzeichnet, dass Wasser abgegossen wird und neuen Topf Wasser aufgestellt wird und den Weizen und/oder Äpfel und/oder Aprikose und/oder Artischocken und/oder Auberginen und/oder Babykarotte und/oder Bananen und/oder Basilikum und/oder Birnen und/oder Blumenkohl und/oder Bohnen und/oder Brokkoli und/oder Brombeeren und/oder Chicoree und/oder Cowpea und/oder Dill und/oder Erbsen und/oder Erdbeeren und/oder Feigen und/oder Fenchel und/oder frische Kartoffeln und/oder Frische Walnüsse und/oder frischer Knoblauch und/oder frischer Thymian und/oder Frühlingszwiebeln. Gartenbohnen und/oder Gelbe Linsen und/oder gelbe Pflaume und/oder Granatapfel und/oder Grapefruit und/oder grüne Bohnen und/oder grüne Linsen und/oder Gurken und/oder Hibiskus und/oder Himbeeren und/oder Hirse und/oder Karotten und/oder Kastanie und/oder Kichererbsen und/oder Kirsche und/oder Kiwi und/oder Knoblauch und/oder Knöterich und/oder Kohl und/oder Kresse und/oder Kürbis und/oder Lauch und/oder Liebe Pflaume und/oder Mai und/oder Mais Mandarine und/oder Mangold und/oder Maulbeere und/oder Melone und/oder Nüsse und/oder Nüsse und/oder Okra und/oder Orange und/oder Paprika und/oder Persimone und/oder Petersilie und/oder Pfefferminze und/oder Pfirsich und/oder Pflaume und/oder Pilze und/oder Pinto-Bohnen und/oder Portulak und/oder Preiselbeere und/oder Quitte und/oder Rettich und/oder Rosenkohl und/oder Rosmarin und/oder Rotbarbe und/oder Rote Linsen und/oder rote Pflaume und/oder roter Pfeffer und/oder roter Rettich und/oder Rüben und/oder Rucola und/oder Salat und/oder Saubohne und/oder Schalotten und/oder Schnittlauch und/oder Schoten und/oder schwarzer Rettich und/oder Schwarzkohl und/oder Sellerie und/oder Soja und/oder Spargel und/oder Spinat und/oder Spinat und/oder spitzer Pfeffer und/oder Squash und/oder Tomaten und/oder Topinambur und/oder Trauben und/oder Walnuss und/oder Wassermelone und/oder Weinblatt und/oder Zitrone und/oder Zwiebel und/oder Ajowan und/oder Anis und/oder Aristo und/oder Asant und/oder Bärlauch und/oder Basilikum und/oder Bockshornklee und/oder Busch-Tomate und/oder Chili und/oder Curryblätter und/oder Engelwurz und/oder Fenchel und/oder Fingerwurz und/oder Galgant und/oder Gewürznelke und/oder Granatapfel und/oder Indische Lorbeerblätter und/oder Ingwer und/oder Ingwer und/oder Fackelingwer und/oder Kaffernlimette und/oder Kapern und/oder Kardamom und/oder Knoblauch und/oder Knopfkraut und/oder Kokosnuss und/oder Koriander und/oder Kreuzkümmel und/oder Kubebenpfeffer und/oder Kümmel und/oder Kurkuma und/oder La Lot und/oder Langer Koriander und/oder Langer Pfeffer und/oder Lilie und/oder Lorbeer und/oder Majoran und/oder Mango und/oder Meerrettich und/oder Mohn und/oder Mohrenpfeffer und/oder Muskat und/oder Nigella und/oder Pandanusblätter und/oder Perilla und/oder Petersilie und/oder Pfeffer und/oder Piment und/oder Rosa Pfeffer und/oder Rosmarin und/oder Safran und/oder Salz und/oder Schabziegerklee und/oder Schwarzer und/oder Kardamom und/oder Schwarzer Kreuzkuemmel und/oder Senf und/oder Sesam und/oder Sichuanpfeffer und/oder Steinblume und/oder Sternanis und/oder Tamarinde und/oder Tasmanischer Pfeffer und/oder Thymian und/oder Vanille und/oder Vietnamesischer Koriander und/oder Visabohnen und/oder Wacholder und/oder Wasabi und/oder Zimt und/oder Zitronengras und/oder Mandeln und/oder Haselnüsse und/oder Walnüsse und/oder Kaschunüsse und/oder Pekannüsse darin bei niedriger Stufe für ca. 2 Stunden weich gekocht wird.Procedure according to Claim 5 or 6th , characterized in that water is poured off and new pot of water is set up and the wheat and / or apples and / or apricot and / or artichokes and / or eggplant and / or baby carrot and / or bananas and / or basil and / or pears and / or cauliflower and / or beans and / or broccoli and / or blackberries and / or chicory and / or cowpea and / or dill and / or peas and / or strawberries and / or figs and / or fennel and / or fresh potatoes and / or fresh walnuts and / or fresh garlic and / or fresh thyme and / or spring onions. Kidney beans and / or yellow lentils and / or yellow plum and / or pomegranate and / or grapefruit and / or green beans and / or green lentils and / or cucumbers and / or hibiscus and / or raspberries and / or millet and / or carrots and / or chestnut and / or chickpeas and / or cherry and / or kiwi and / or garlic and / or knotweed and / or cabbage and / or cress and / or pumpkin and / or leek and / or love plum and / or may and / or corn mandarin and / or chard and / or mulberry and / or melon and / or nuts and / or nuts and / or okra and / or orange and / or paprika and / or persimmon and / or parsley and / or peppermint and / or Peach and / or plum and / or mushrooms and / or pinto beans and / or purslane and / or lingonberry and / or quince and / or radish and / or Brussels sprouts and / or rosemary and / or red mullet and / or red lentils and / or red plum and / or red pepper and / or red radish and / or beet and / or rocket and / or lettuce and / or broad bean e and / or shallots and / or chives and / or pods and / or black radish and / or black cabbage and / or celery and / or soy and / or asparagus and / or spinach and / or spinach and / or pointed pepper and / or Squash and / or tomatoes and / or Jerusalem artichoke and / or grapes and / or walnut and / or watermelon and / or vine leaf and / or lemon and / or onion and / or ajwain and / or anise and / or Aristo and / or Asant and / or wild garlic and / or basil and / or fenugreek and / or bush tomato and / or chilli and / or curry leaves and / or angelica and / or fennel and / or fingerroot and / or galangal and / or clove and / or pomegranate and / or Indian bay leaves and / or ginger and / or ginger and / or torch ginger and / or kaffir lime and / or capers and / or cardamom and / or garlic and / or button cabbage and / or coconut and / or coriander and / or cumin and / or cubeb pepper and / or caraway and / or turmeric and / or La Lot and / or Lan ger coriander and / or long pepper and / or lily and / or bay leaf and / or marjoram and / or mango and / or horseradish and / or poppy seeds and / or carrot and / or nutmeg and / or nigella and / or pandan leaves and / or Perilla and / or parsley and / or pepper and / or allspice and / or pink pepper and / or rosemary and / or saffron and / or salt and / or black clover and / or black and / or cardamom and / or black curd and / or Mustard and / or sesame and / or Sichuan pepper and / or stone flower and / or star anise and / or tamarind and / or Tasmanian pepper and / or thyme and / or vanilla and / or Vietnamese coriander and / or visa beans and / or juniper and / or Wasabi and / or cinnamon and / or lemongrass and / or almonds and / or hazelnuts and / or walnuts and / or cashew nuts and / or pecans is cooked softly in it at a low level for about 2 hours. Verfahren nach Anspruch 6 oder 7, dadurch gekennzeichnet, dass alles mit einem Kartoffelstampfer zerdrückt wird und untergerührt wird und Gut miteinander gestampft wird.Procedure according to Claim 6 or 7th , characterized in that everything is crushed with a potato masher and stirred in and good is mashed together. Verfahren nach Anspruch 7 oder 8, dadurch gekennzeichnet, dass bei Bedarf wird noch etwas Salz und/oder Pfeffer und/oder noch Gewürze hinzugefügt wird.Procedure according to Claim 7 or 8th , characterized in that, if necessary, some salt and / or pepper and / or spices are added. Verfahren nach Anspruch 8 oder 9, dadurch gekennzeichnet, dass Dönergut gegrillt wird und dann abgeschnitten wird.Procedure according to Claim 8 or 9 , characterized in that doner kebab is grilled and then cut off. Verfahren nach Anspruch 9 oder 10, dadurch gekennzeichnet, dass gegrilltes und abgeschnittenes Dönergut den Weizen Äpfel und/oder Aprikose und/oder Artischocken und/oder Auberginen und/oder Babykarotte und/oder Bananen und/oder Basilikum und/oder Birnen und/oder Blumenkohl und/oder Bohnen und/oder Brokkoli und/oder Brombeeren und/oder Chicorée und/oder Cowpea und/oder Dill und/oder Erbsen und/oder Erdbeeren und/oder Feigen und/oder Fenchel und/oder frische Kartoffeln und/oder Frische Walnüsse und/oder frischer Knoblauch und/oder frischer Thymian und/oder Frühlingszwiebeln. Gartenbohnen und/oder Gelbe Linsen und/oder gelbe Pflaume und/oder Granatapfel und/oder Grapefruit und/oder grüne Bohnen und/oder grüne Linsen und/oder Gurken und/oder Hibiskus und/oder Himbeeren und/oder Hirse und/oder Karotten und/oder Kastanie und/oder Kichererbsen und/oder Kirsche und/oder Kiwi und/oder Knoblauch und/oder Knöterich und/oder Kohl und/oder Kresse und/oder Kürbis und/oder Lauch und/oder Liebe Pflaume und/oder Mai und/oder Mais Mandarine und/oder Mangold und/oder Maulbeere und/oder Melone und/oder Nüsse und/oder Nüsse und/oder Okra und/oder Orange und/oder Paprika und/oder Persimone und/oder Petersilie und/oder Pfefferminze und/oder Pfirsich und/oder Pflaume und/oder Pilze und/oder Pinto-Bohnen und/oder Portulak und/oder Preiselbeere und/oder Quitte und/oder Rettich und/oder Rosenkohl und/oder Rosmarin und/oder Rotbarbe und/oder Rote Linsen und/oder rote Pflaume und/oder roter Pfeffer und/oder roter Rettich und/oder Rüben und/oder Rucola und/oder Salat und/oder Saubohne und/oder Schalotten und/oder Schnittlauch und/oder Schoten und/oder schwarzer Rettich und/oder Schwarzkohl und/oder Sellerie und/oder Soja und/oder Spargel und/oder Spinat und/oder Spinat und/oder spitzer Pfeffer und/oder Squash und/oder Tomaten und/oder Topinambur und/oder Trauben und/oder Walnuss und/oder Wassermelone und/oder Weinblatt und/oder Zitrone und/oder Zwiebel und/oder Ajowan und/oder Anis und/oder Aristo und/oder Asant und/oder Bärlauch und/oder Basilikum und/oder Bockshornklee und/oder Busch-Tomate und/oder Chili und/oder Curryblätter und/oder Engelwurz und/oder Fenchel und/oder Fingerwurz und/oder Galgant und/oder Gewürznelke und/oder Granatapfel und/oder Indische Lorbeerblätter und/oder Ingwer und/oder Ingwer und/oder Fackelingwer und/oder Kaffernlimette und/oder Kapern und/oder Kardamom und/oder Knoblauch und/oder Knopfkraut und/oder Kokosnuss und/oder Koriander und/oder Kreuzkümmel und/oder Kubebenpfeffer und/oder Kümmel und/oder Kurkuma und/oder La Lot und/oder Langer Koriander und/oder Langer Pfeffer und/oder Lilie und/oder Lorbeer und/oder Majoran und/oder Mango und/oder Meerrettich und/oder Mohn und/oder Mohrenpfeffer und/oder Muskat und/oder Nigella und/oder Pandanusblätter und/oder Perilla und/oder Petersilie und/oder Pfeffer und/oder Piment und/oder Rosa Pfeffer und/oder Rosmarin und/oder Safran und/oder Salz und/oder Schabziegerklee und/oder Schwarzer und/oder Kardamom und/oder Schwarzer Kreuzkuemmel und/oder Senf und/oder Sesam und/oder Sichuanpfeffer und/oder Steinblume und/oder Sternanis und/oder Tamarinde und/oder Tasmanischer Pfeffer und/oder Thymian und/oder Vanille und/oder Vietnamesischer Koriander und/oder Visabohnen und/oder Wacholder und/oder Wasabi und/oder Zimt und/oder Zitronengras und/oder Mandeln und/oder Haselnüsse und/oder Walnüsse und/oder Kaschunüsse und/oder Pekannüsse hinzugefügt und mit Holzklotze durchgeschlagen wird, bis Mischung cremeartig ist..Procedure according to Claim 9 or 10 , characterized in that grilled and cut doner kebab produce wheat apples and / or apricots and / or artichokes and / or aubergines and / or baby carrots and / or bananas and / or basil and / or pears and / or cauliflower and / or beans and / or broccoli and / or blackberries and / or chicory and / or cowpea and / or dill and / or peas and / or strawberries and / or figs and / or fennel and / or fresh potatoes and / or fresh walnuts and / or fresh garlic and / or fresh thyme and / or spring onions. Kidney beans and / or yellow lentils and / or yellow plum and / or pomegranate and / or grapefruit and / or green beans and / or green lentils and / or cucumbers and / or hibiscus and / or raspberries and / or millet and / or carrots and / or chestnut and / or chickpeas and / or cherry and / or kiwi and / or garlic and / or knotweed and / or cabbage and / or cress and / or pumpkin and / or leek and / or love plum and / or may and / or corn mandarin and / or chard and / or mulberry and / or melon and / or nuts and / or nuts and / or okra and / or orange and / or paprika and / or persimmon and / or parsley and / or peppermint and / or Peach and / or plum and / or mushrooms and / or pinto beans and / or purslane and / or lingonberry and / or quince and / or radish and / or Brussels sprouts and / or rosemary and / or red mullet and / or red lentils and / or red plum and / or red pepper and / or red radish and / or beet and / or rocket and / or lettuce and / or broad bean e and / or shallots and / or chives and / or pods and / or black radish and / or black cabbage and / or celery and / or soy and / or asparagus and / or spinach and / or spinach and / or pointed pepper and / or Squash and / or tomatoes and / or Jerusalem artichoke and / or grapes and / or walnut and / or watermelon and / or vine leaf and / or lemon and / or onion and / or ajwain and / or anise and / or Aristo and / or Asant and / or wild garlic and / or basil and / or fenugreek and / or bush tomato and / or chilli and / or curry leaves and / or angelica and / or fennel and / or fingerroot and / or galangal and / or clove and / or pomegranate and / or Indian bay leaves and / or ginger and / or ginger and / or torch ginger and / or kaffir lime and / or capers and / or cardamom and / or garlic and / or button cabbage and / or coconut and / or coriander and / or cumin and / or cubeb pepper and / or caraway and / or turmeric and / or La Lot and / or Lan ger coriander and / or long pepper and / or lily and / or bay leaf and / or marjoram and / or mango and / or horseradish and / or poppy seeds and / or carrot and / or nutmeg and / or nigella and / or pandan leaves and / or Perilla and / or parsley and / or pepper and / or allspice and / or pink pepper and / or rosemary and / or saffron and / or salt and / or black clover and / or black and / or cardamom and / or black curd and / or Mustard and / or sesame and / or Sichuan pepper and / or stone flower and / or star anise and / or tamarind and / or Tasmanian pepper and / or thyme and / or vanilla and / or Vietnamese coriander and / or visa beans and / or juniper and / or Wasabi and / or cinnamon and / or lemongrass and / or almonds and / or hazelnuts and / or walnuts and / or cashew nuts and / or pecans are added and beaten with wooden blocks until the mixture is creamy .. Verfahren nach Anspruch 10 oder 11, dadurch gekennzeichnet, dass Balsamdöner aus Rindfleisch und Kalbfleisch, Hammelfleisch und Lammfleisch, Wildfleisch sowie aus Geflügel oder aus gemischtem Dönerfleischresten oder aus Innereien Resten oder aus vegetarischem Döner Gur produziert wird.Procedure according to Claim 10 or 11 , characterized in that balsamic kebab is produced from beef and veal, mutton and lamb, game meat and from poultry or from mixed kebab leftovers or from offal leftovers or from vegetarian kebab gur. Verfahren nach Anspruch 11 oder 12, dadurch gekennzeichnet, dass das Döner Gut als Dönerbrät ist un/zerkleinertes Muskelfleisch vom Schwein und/oder Rind und/oder Kalb und/oder Lamm und/oder Wild und/oder Geflügel und/oder Obst und/oder, Gemüse und/oder Gewürz und/oder Pilz gehackt oder geschabt und/oder grob zerrissen wird.Procedure according to Claim 11 or 12th , characterized in that the doner good as doner roast is un / minced muscle meat from pork and / or beef and / or veal and / or lamb and / or Game and / or poultry and / or fruit and / or, vegetables and / or spices and / or mushrooms is chopped or scraped and / or roughly torn. Verfahren nach Anspruch 12 oder 13, dadurch gekennzeichnet, dass die un/zerrissenen Dönergutstückchen und/oder Dönerbrät werden mit Pökelsalz und/oder Kochsalz, Gewürzen und einem Reifung und oder Ausformung und oder Fortentwicklung und oder Entfaltung und oder Herausbildung und oder Entwicklungsmittel vermengt werden.Procedure according to Claim 12 or 13th , characterized in that the un / torn doner kebab pieces and / or kebab sausage are mixed with curing salt and / or table salt, spices and a maturing and or shaping and or further development and or development and or formation and or developing agent. Verfahren nach Anspruch 13 oder 14, dadurch gekennzeichnet, dass die so produzierte Dönermischung als Döner Gut Balsamdönerform gefüllt wird in, wodurch eine Balsamdöner gegrillt wird.Procedure according to Claim 13 or 14th , characterized in that the doner mix produced in this way is filled in as a doner good balsam doner mold, whereby a balsam doner is grilled. Verfahren nach Anspruch 14 oder 15, dadurch gekennzeichnet, dass gleichzeitig den Weizen und/oder Äpfel und/oder Aprikose und/oder Artischocken und/oder Auberginen und/oder Babykarotte und/oder Bananen und/oder Basilikum und/oder Birnen und/oder Blumenkohl und/oder Bohnen und/oder Brokkoli und/oder Brombeeren und/oder Chicorée und/oder Cowpea und/oder Dill und/oder Erbsen und/oder Erdbeeren und/oder Feigen und/oder Fenchel und/oder frische Kartoffeln und/oder Frische Walnüsse und/oder frischer Knoblauch und/oder frischer Thymian und/oder Frühlingszwiebeln. Gartenbohnen und/oder Gelbe Linsen und/oder gelbe Pflaume und/oder Granatapfel und/oder Grapefruit und/oder grüne Bohnen und/oder grüne Linsen und/oder Gurken und/oder Hibiskus und/oder Himbeeren und/oder Hirse und/oder Karotten und/oder Kastanie und/oder Kichererbsen und/oder Kirsche und/oder Kiwi und/oder Knoblauch und/oder Knöterich und/oder Kohl und/oder Kresse und/oder Kürbis und/oder Lauch und/oder Liebe Pflaume und/oder Mai und/oder Mais Mandarine und/oder Mangold und/oder Maulbeere und/oder Melone und/oder Nüsse und/oder Nüsse und/oder Okra und/oder Orange und/oder Paprika und/oder Persimone und/oder Petersilie und/oder Pfefferminze und/oder Pfirsich und/oder Pflaume und/oder Pilze und/oder Pinto-Bohnen und/oder Portulak und/oder Preiselbeere und/oder Quitte und/oder Rettich und/oder Rosenkohl und/oder Rosmarin und/oder Rotbarbe und/oder Rote Linsen und/oder rote Pflaume und/oder roter Pfeffer und/oder roter Rettich und/oder Rüben und/oder Rucola und/oder Salat und/oder Saubohne und/oder Schalotten und/oder Schnittlauch und/oder Schoten und/oder schwarzer Rettich und/oder Schwarzkohl und/oder Sellerie und/oder Soja und/oder Spargel und/oder Spinat und/oder Spinat und/oder spitzer Pfeffer und/oder Squash und/oder Tomaten und/oder Topinambur und/oder Trauben und/oder Walnuss und/oder Wassermelone und/oder Weinblatt und/oder Zitrone und/oder Zwiebel und/oder Ajowan und/oder Anis und/oder Aristo und/oder Asant und/oder Bärlauch und/oder Basilikum und/oder Bockshornklee und/oder Busch-Tomate und/oder Chili und/oder Curryblätter und/oder Engelwurz und/oder Fenchel und/oder Fingerwurz und/oder Galgant und/oder Gewürznelke und/oder Granatapfel und/oder Indische Lorbeerblätter und/oder Ingwer und/oder Ingwer und/oder Fackelingwer und/oder Kaffernlimette und/oder Kapern und/oder Kardamom und/oder Knoblauch und/oder Knopfkraut und/oder Kokosnuss und/oder Koriander und/oder Kreuzkümmel und/oder Kubebenpfeffer und/oder Kümmel und/oder Kurkuma und/oder La Lot und/oder Langer Koriander und/oder Langer Pfeffer und/oder Lilie und/oder Lorbeer und/oder Majoran und/oder Mango und/oder Meerrettich und/oder Mohn und/oder Mohrenpfeffer und/oder Muskat und/oder Nigella und/oder Pandanusblätter und/oder Perilla und/oder Petersilie und/oder Pfeffer und/oder Piment und/oder Rosa Pfeffer und/oder Rosmarin und/oder Safran und/oder Salz und/oder Schabziegerklee und/oder Schwarzer und/oder Kardamom und/oder Schwarzer Kreuzkuemmel und/oder Senf und/oder Sesam und/oder Sichuanpfeffer und/oder Steinblume und/oder Sternanis und/oder Tamarinde und/oder Tasmanischer Pfeffer und/oder Thymian und/oder Vanille und/oder Vietnamesischer Koriander und/oder Visabohnen und/oder Wacholder und/oder Wasabi und/oder Zimt und/oder Zitronengras und/oder Mandeln und/oder Haselnüsse und/oder Walnüsse und/oder Kaschunüsse und/oder Pekannüsse in einer Schüssel mit Wasser bedecken und über Nacht quellen gelassen wird.Procedure according to Claim 14 or 15th , characterized in that the wheat and / or apples and / or apricots and / or artichokes and / or aubergines and / or baby carrots and / or bananas and / or basil and / or pears and / or cauliflower and / or beans and / or broccoli and / or blackberries and / or chicory and / or cowpea and / or dill and / or peas and / or strawberries and / or figs and / or fennel and / or fresh potatoes and / or fresh walnuts and / or fresh garlic and / or fresh thyme and / or spring onions. Kidney beans and / or yellow lentils and / or yellow plum and / or pomegranate and / or grapefruit and / or green beans and / or green lentils and / or cucumbers and / or hibiscus and / or raspberries and / or millet and / or carrots and / or chestnut and / or chickpeas and / or cherry and / or kiwi and / or garlic and / or knotweed and / or cabbage and / or cress and / or pumpkin and / or leek and / or love plum and / or may and / or corn mandarin and / or chard and / or mulberry and / or melon and / or nuts and / or nuts and / or okra and / or orange and / or paprika and / or persimmon and / or parsley and / or peppermint and / or Peach and / or plum and / or mushrooms and / or pinto beans and / or Purslane and / or lingonberry and / or quince and / or radish and / or Brussels sprouts and / or rosemary and / or red mullet and / or red lentil and / or red plum and / or red pepper and / or red radish and / or beet and / or rocket and / or lettuce and / or broad bean and / or shallots and / or chives and / or pods and / or black radish and / or black cabbage and / or celery and / or soy and / or asparagus and / or spinach and / or spinach and / or pointed pepper and / or squash and / or tomatoes and / or Jerusalem artichoke and / or grapes and / or walnut and / or watermelon and / or vine leaf and / or lemon and / or onion and / or ajwain and / or Anise and / or Aristo and / or Asant and / or wild garlic and / or basil and / or fenugreek and / or bush tomato and / or chilli and / or curry leaves and / or angelica and / or fennel and / or fingerroot and / or Galangal and / or clove and / or pomegranate and / or Indian bay leaves and / or ginger and / or Ginger and / or torch ginger and / or kaffir lime and / or capers and / or cardamom and / or garlic and / or button cabbage and / or coconut and / or coriander and / or cumin and / or cubeb pepper and / or caraway and / or turmeric and / or La Lot and / or Long coriander and / or Long pepper and / or lily and / or bay leaf and / or marjoram and / or mango and / or horseradish and / or poppy seeds and / or carrot and / or nutmeg and / or nigella and / or pandanus leaves and / or perilla and / or parsley and / or pepper and / or allspice and / or pink pepper and / or rosemary and / or saffron and / or salt and / or clover and / or black and / or cardamom and / or black cumin and / or mustard and / or sesame and / or Sichuan pepper and / or stone flower and / or star anise and / or tamarind and / or Tasmanian pepper and / or thyme and / or vanilla and / or Vietnamese coriander and / or visa beans and / or juniper and / or wasabi and / or cinnamon and / or lemongrass and / or almonds and / or hazelnuts and / or walnuts and / or cashew nuts and / or pecans in a bowl with water and left to swell overnight. Verfahren nach Anspruch 15 oder 16, dadurch gekennzeichnet, dass anschließend Wasser abgegossen wird und neuen Topf Wasser aufgestellt wird und den Weizen und/oder Äpfel und/oder Aprikose und/oder Artischocken und/oder Auberginen und/oder Babykarotte und/oder Bananen und/oder Basilikum und/oder Birnen und/oder Blumenkohl und/oder Bohnen und/oder Brokkoli und/oder Brombeeren und/oder Chicoree und/oder Cowpea und/oder Dill und/oder Erbsen und/oder Erdbeeren und/oder Feigen und/oder Fenchel und/oder frische Kartoffeln und/oder Frische Walnüsse und/oder frischer Knoblauch und/oder frischer Thymian und/oder Frühlingszwiebeln. Gartenbohnen und/oder Gelbe Linsen und/oder gelbe Pflaume und/oder Granatapfel und/oder Grapefruit und/oder grüne Bohnen und/oder grüne Linsen und/oder Gurken und/oder Hibiskus und/oder Himbeeren und/oder Hirse und/oder Karotten und/oder Kastanie und/oder Kichererbsen und/oder Kirsche und/oder Kiwi und/oder Knoblauch und/oder Knöterich und/oder Kohl und/oder Kresse und/oder Kürbis und/oder Lauch und/oder Liebe Pflaume und/oder Mai und/oder Mais Mandarine und/oder Mangold und/oder Maulbeere und/oder Melone und/oder Nüsse und/oder Nüsse und/oder Okra und/oder Orange und/oder Paprika und/oder Persimone und/oder Petersilie und/oder Pfefferminze und/oder Pfirsich und/oder Pflaume und/oder Pilze und/oder Pinto-Bohnen und/oder Portulak und/oder Preiselbeere und/oder Quitte und/oder Rettich und/oder Rosenkohl und/oder Rosmarin und/oder Rotbarbe und/oder Rote Linsen und/oder rote Pflaume und/oder roter Pfeffer und/oder roter Rettich und/oder Rüben und/oder Rucola und/oder Salat und/oder Saubohne und/oder Schalotten und/oder Schnittlauch und/oder Schoten und/oder schwarzer Rettich und/oder Schwarzkohl und/oder Sellerie und/oder Soja und/oder Spargel und/oder Spinat und/oder Spinat und/oder spitzer Pfeffer und/oder Squash und/oder Tomaten und/oder Topinambur und/oder Trauben und/oder Walnuss und/oder Wassermelone und/oder Weinblatt und/oder Zitrone und/oder Zwiebel und/oder Ajowan und/oder Anis und/oder Aristo und/oder Asant und/oder Bärlauch und/oder Basilikum und/oder Bockshornklee und/oder Busch-Tomate und/oder Chili und/oder Curryblätter und/oder Engelwurz und/oder Fenchel und/oder Fingerwurz und/oder Galgant und/oder Gewürznelke und/oder Granatapfel und/oder Indische Lorbeerblätter und/oder Ingwer und/oder Ingwer und/oder Fackelingwer und/oder Kaffernlimette und/oder Kapern und/oder Kardamom und/oder Knoblauch und/oder Knopfkraut und/oder Kokosnuss und/oder Koriander und/oder Kreuzkümmel und/oder Kubebenpfeffer und/oder Kümmel und/oder Kurkuma und/oder La Lot und/oder Langer Koriander und/oder Langer Pfeffer und/oder Lilie und/oder Lorbeer und/oder Majoran und/oder Mango und/oder Meerrettich und/oder Mohn und/oder Mohrenpfeffer und/oder Muskat und/oder Nigella und/oder Pandanusblätter und/oder Perilla und/oder Petersilie und/oder Pfeffer und/oder Piment und/oder Rosa Pfeffer und/oder Rosmarin und/oder Safran und/oder Salz und/oder Schabziegerklee und/oder Schwarzer und/oder Kardamom und/oder Schwarzer Kreuzkuemmel und/oder Senf und/oder Sesam und/oder Sichuanpfeffer und/oder Steinblume und/oder Sternanis und/oder Tamarinde und/oder Tasmanischer Pfeffer und/oder Thymian und/oder Vanille und/oder Vietnamesischer Koriander und/oder Visabohnen und/oder Wacholder und/oder Wasabi und/oder Zimt und/oder Zitronengras und/oder Mandeln und/oder Haselnüsse und/oder Walnüsse und/oder Kaschunüsse und/oder Pekannüsse darin bei niedriger Stufe für ca. 2 Stunden weich gekocht wird.Procedure according to Claim 15 or 16 , characterized in that water is then poured off and new pot of water is set up and the wheat and / or apples and / or apricot and / or artichokes and / or aubergines and / or baby carrots and / or bananas and / or basil and / or pears and / or cauliflower and / or beans and / or broccoli and / or blackberries and / or chicory and / or cowpea and / or dill and / or peas and / or strawberries and / or figs and / or fennel and / or fresh potatoes and / or fresh walnuts and / or fresh garlic and / or fresh thyme and / or spring onions. Kidney beans and / or yellow lentils and / or yellow plum and / or pomegranate and / or grapefruit and / or green beans and / or green lentils and / or cucumbers and / or hibiscus and / or raspberries and / or millet and / or carrots and / or chestnut and / or chickpeas and / or cherry and / or kiwi and / or garlic and / or knotweed and / or cabbage and / or cress and / or pumpkin and / or leek and / or love plum and / or may and / or corn mandarin and / or chard and / or mulberry and / or melon and / or nuts and / or nuts and / or okra and / or orange and / or paprika and / or persimmon and / or parsley and / or peppermint and / or Peach and / or plum and / or mushrooms and / or pinto beans and / or purslane and / or lingonberry and / or quince and / or radish and / or Brussels sprouts and / or rosemary and / or red mullet and / or red lentils and / or red plum and / or red pepper and / or red radish and / or beet and / or rocket and / or lettuce and / or broad bean e and / or shallots and / or chives and / or pods and / or black radish and / or black cabbage and / or celery and / or soy and / or asparagus and / or spinach and / or spinach and / or pointed pepper and / or Squash and / or tomatoes and / or Jerusalem artichoke and / or grapes and / or walnut and / or watermelon and / or vine leaf and / or lemon and / or onion and / or ajwain and / or anise and / or Aristo and / or Asant and / or wild garlic and / or basil and / or fenugreek and / or bush tomato and / or chilli and / or curry leaves and / or angelica and / or fennel and / or fingerroot and / or galangal and / or clove and / or pomegranate and / or Indian bay leaves and / or ginger and / or ginger and / or torch ginger and / or kaffir lime and / or capers and / or cardamom and / or garlic and / or button cabbage and / or coconut and / or coriander and / or cumin and / or cubeb pepper and / or caraway and / or turmeric and / or La Lot and / or Lan ger coriander and / or long pepper and / or lily and / or bay leaf and / or marjoram and / or mango and / or horseradish and / or poppy seeds and / or carrot and / or nutmeg and / or nigella and / or pandan leaves and / or Perilla and / or parsley and / or pepper and / or allspice and / or pink pepper and / or rosemary and / or saffron and / or salt and / or black clover and / or black and / or cardamom and / or black curd and / or Mustard and / or sesame and / or Sichuan pepper and / or stone flower and / or star anise and / or tamarind and / or Tasmanian pepper and / or thyme and / or vanilla and / or Vietnamese coriander and / or visa beans and / or juniper and / or Wasabi and / or cinnamon and / or lemongrass and / or almonds and / or hazelnuts and / or walnuts and / or cashew nuts and / or pecans is cooked softly in it at a low level for about 2 hours. Verfahren nach Anspruch 16 oder 17, dadurch gekennzeichnet, dass Alles mit einem Kartoffelstampfer zerdrückt wird und untergerührt wird und Gut miteinander gestampft wird .Procedure according to Claim 16 or 17th , characterized in that everything is mashed with a potato masher and stirred in and good is mashed together. Verfahren nach Anspruch 17 oder 18, dadurch gekennzeichnet, dass bei Bedarf noch etwas Salz und/oder Pfeffer und/oder noch Gewürze hinzugefügt wird.Procedure according to Claim 17 or 18th , characterized in that, if necessary, some salt and / or pepper and / or spices are added. Verfahren nach Anspruch 18 oder 19, dadurch gekennzeichnet, dass Dönergut gegrillt wird und dann abgeschnitten wird .Procedure according to Claim 18 or 19th , characterized in that doner kebab is grilled and then cut off. Verfahren nach Anspruch 19 oder 20, dadurch gekennzeichnet, dass gegrilltes und abgeschnittenes Dönergut den Weizen Äpfel und/oder Aprikose und/oder Artischocken und/oder Auberginen und/oder Babykarotte und/oder Bananen und/oder Basilikum und/oder Birnen und/oder Blumenkohl und/oder Bohnen und/oder Brokkoli und/oder Brombeeren und/oder Chicorée und/oder Cowpea und/oder Dill und/oder Erbsen und/oder Erdbeeren und/oder Feigen und/oder Fenchel und/oder frische Kartoffeln und/oder Frische Walnüsse und/oder frischer Knoblauch und/oder frischer Thymian und/oder Frühlingszwiebeln. Gartenbohnen und/oder Gelbe Linsen und/oder gelbe Pflaume und/oder Granatapfel und/oder Grapefruit und/oder grüne Bohnen und/oder grüne Linsen und/oder Gurken und/oder Hibiskus und/oder Himbeeren und/oder Hirse und/oder Karotten und/oder Kastanie und/oder Kichererbsen und/oder Kirsche und/oder Kiwi und/oder Knoblauch und/oder Knöterich und/oder Kohl und/oder Kresse und/oder Kürbis und/oder Lauch und/oder Liebe Pflaume und/oder Mai und/oder Mais Mandarine und/oder Mangold und/oder Maulbeere und/oder Melone und/oder Nüsse und/oder Nüsse und/oder Okra und/oder Orange und/oder Paprika und/oder Persimone und/oder Petersilie und/oder Pfefferminze und/oder Pfirsich und/oder Pflaume und/oder Pilze und/oder Pinto-Bohnen und/oder Portulak und/oder Preiselbeere und/oder Quitte und/oder Rettich und/oder Rosenkohl und/oder Rosmarin und/oder Rotbarbe und/oder Rote Linsen und/oder rote Pflaume und/oder roter Pfeffer und/oder roter Rettich und/oder Rüben und/oder Rucola und/oder Salat und/oder Saubohne und/oder Schalotten und/oder Schnittlauch und/oder Schoten und/oder schwarzer Rettich und/oder Schwarzkohl und/oder Sellerie und/oder Soja und/oder Spargel und/oder Spinat und/oder Spinat und/oder spitzer Pfeffer und/oder Squash und/oder Tomaten und/oder Topinambur und/oder Trauben und/oder Walnuss und/oder Wassermelone und/oder Weinblatt und/oder Zitrone und/oder Zwiebel und/oder Ajowan und/oder Anis und/oder Aristo und/oder Asant und/oder Bärlauch und/oder Basilikum und/oder Bockshornklee und/oder Busch-Tomate und/oder Chili und/oder Curryblätter und/oder Engelwurz und/oder Fenchel und/oder Fingerwurz und/oder Galgant und/oder Gewürznelke und/oder Granatapfel und/oder Indische Lorbeerblätter und/oder Ingwer und/oder Ingwer und/oder Fackelingwer und/oder Kaffernlimette und/oder Kapern und/oder Kardamom und/oder Knoblauch und/oder Knopfkraut und/oder Kokosnuss und/oder Koriander und/oder Kreuzkümmel und/oder Kubebenpfeffer und/oder Kümmel und/oder Kurkuma und/oder La Lot und/oder Langer Koriander und/oder Langer Pfeffer und/oder Lilie und/oder Lorbeer und/oder Majoran und/oder Mango und/oder Meerrettich und/oder Mohn und/oder Mohrenpfeffer und/oder Muskat und/oder Nigella und/oder Pandanusblätter und/oder Perilla und/oder Petersilie und/oder Pfeffer und/oder Piment und/oder Rosa Pfeffer und/oder Rosmarin und/oder Safran und/oder Salz und/oder Schabziegerklee und/oder Schwarzer und/oder Kardamom und/oder Schwarzer Kreuzkuemmel und/oder Senf und/oder Sesam und/oder Sichuanpfeffer und/oder Steinblume und/oder Sternanis und/oder Tamarinde und/oder Tasmanischer Pfeffer und/oder Thymian und/oder Vanille und/oder Vietnamesischer Koriander und/oder Visabohnen und/oder Wacholder und/oder Wasabi und/oder Zimt und/oder Zitronengras und/oder Mandeln und/oder Haselnüsse und/oder Walnüsse und/oder Kaschunüsse und/oder Pekannüsse hinzugefügt wird und mit Holzklotze durchgeschlagen wird, bis Mischung cremeartig ist..Procedure according to Claim 19 or 20th , characterized in that grilled and cut doner kebab produce wheat apples and / or apricots and / or artichokes and / or aubergines and / or baby carrots and / or bananas and / or basil and / or pears and / or cauliflower and / or beans and / or broccoli and / or blackberries and / or chicory and / or cowpea and / or dill and / or peas and / or strawberries and / or figs and / or fennel and / or fresh potatoes and / or fresh walnuts and / or fresh garlic and / or fresh thyme and / or spring onions. Kidney beans and / or yellow lentils and / or yellow plum and / or pomegranate and / or grapefruit and / or green beans and / or green lentils and / or cucumbers and / or hibiscus and / or raspberries and / or millet and / or carrots and / or chestnut and / or chickpeas and / or cherry and / or kiwi and / or garlic and / or knotweed and / or cabbage and / or cress and / or pumpkin and / or leek and / or love plum and / or may and / or corn mandarin and / or chard and / or mulberry and / or melon and / or nuts and / or nuts and / or okra and / or orange and / or paprika and / or persimmon and / or parsley and / or peppermint and / or Peach and / or plum and / or mushrooms and / or pinto beans and / or purslane and / or lingonberry and / or quince and / or radish and / or Brussels sprouts and / or rosemary and / or red mullet and / or red lentils and / or red plum and / or red pepper and / or red radish and / or beet and / or rocket and / or lettuce and / or broad bean e and / or shallots and / or chives and / or pods and / or black radish and / or black cabbage and / or celery and / or soy and / or asparagus and / or spinach and / or spinach and / or pointed pepper and / or Squash and / or tomatoes and / or Jerusalem artichoke and / or grapes and / or walnut and / or watermelon and / or vine leaf and / or lemon and / or onion and / or ajwain and / or anise and / or Aristo and / or Asant and / or wild garlic and / or basil and / or fenugreek and / or bush tomato and / or chilli and / or curry leaves and / or angelica and / or fennel and / or fingerroot and / or galangal and / or clove and / or pomegranate and / or Indian bay leaves and / or ginger and / or ginger and / or torch ginger and / or kaffir lime and / or capers and / or cardamom and / or garlic and / or button cabbage and / or coconut and / or coriander and / or cumin and / or cubeb pepper and / or caraway and / or turmeric and / or La Lot and / or Lan ger coriander and / or long pepper and / or lily and / or bay leaf and / or marjoram and / or mango and / or horseradish and / or poppy seeds and / or carrot and / or nutmeg and / or nigella and / or pandan leaves and / or Perilla and / or parsley and / or pepper and / or allspice and / or Pink pepper and / or rosemary and / or saffron and / or salt and / or black goat clover and / or black and / or cardamom and / or black cumin and / or mustard and / or sesame and / or sichuan pepper and / or stone flower and / or Star anise and / or tamarind and / or Tasmanian pepper and / or thyme and / or vanilla and / or Vietnamese coriander and / or visa beans and / or juniper and / or wasabi and / or cinnamon and / or lemongrass and / or almonds and / or Hazelnuts and / or walnuts and / or cashew nuts and / or pecans is added and beaten with wooden blocks until the mixture is creamy ..
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DE10303151A1 (en) 2003-01-28 2004-07-29 Tan Mutfak Makina, Gida Sanayi Ve Ticaret Ltd. Sti. To shape portions of a meat mass containing minced meat, for use on skewers as kebabs and the like, the meat is compressed axially within a mold while wrapped in film using a ring-shaped die
DE10314321B4 (en) 2003-03-29 2006-10-26 Rudolf Bise Method for producing a compact skewer
DE10314321A1 (en) 2003-03-29 2004-10-21 Rudolf Bise Making doner kebab, tears meat coarsely and mixes portions with salt, seasoning and maturing agent before filling into casing and hanging
DE10353854B4 (en) 2003-11-18 2007-12-06 Bio-Convenience Marketing Gmbh Rational kebab / gyros production
DE10357391A1 (en) 2003-12-09 2005-07-07 Aydin, Efendi Process for the production of doner kebab and a machine for carrying out the process
DE202008011752U1 (en) 2008-09-02 2008-12-24 Cibik, Levent, Dipl.-Ing. (FH) Rotisserie grill system
DE102011115593A1 (en) 2011-10-11 2013-04-11 Turhan Sünbül Garlic sausage comprises fat, ox or buffalo meat, calf meat, and various spices e.g. salt, pepper, sweet pepper, caraways and garlic
DE202011107507U1 (en) 2011-11-04 2012-11-05 Johannes Polzmacher pretzels cakes
DE202012003076U1 (en) 2012-03-27 2013-03-28 Osman Gönen Pey-Mer cheese kebab
DE102013103516A1 (en) 2012-04-10 2013-10-10 Gero Mödder Method for manufacturing rotatable skewer court for mincing meat mixtures for preparing gyros, involves meat lobes formed as meat of poultry meat type with high natural fat contents, and inserting part of minced meat mass into skewer
DE202012006353U1 (en) 2012-07-03 2012-10-25 Christoforou Perikles Meat skewer
DE202014003406U1 (en) 2014-04-22 2014-06-20 Joachim Endres Symbiosis of "Lyoner" and "Doner"
DE202015004566U1 (en) 2015-06-26 2015-08-20 Alhay Hani Food-loaded rotisserie for use in a grill

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