DE102020001217A1 - Vegetarian rotisserie, Turkish kebab style - Google Patents

Abstract

The present invention relates to a process for the production of vegetarian rotisserie according to the Turkish kebab style.

Description

Döner produced in Germany with the designation "Döner Kebab" may only be made from beef and / or veal and / or sheep and / or lamb. The amount of minced meat in the kebab may not exceed 60%. The food institute and veterinary institute in the FRG regularly examines various kebab kebabs for composition and labeling as well as the occurrence of pathogenic germs.
This kebab product group includes products with very different compositions and qualities on the market. In 2020, this doner product group will be referred to as doner kebab types.
In the kebab, minced meat may not exceed 60%. So there is no kebab in Germany that is vegetarian. Normal doner kebab also contains chicken protein in addition to various vegetable proteins. This is intended to imitate the consistency of kebab production. In order to achieve this, the kebab taste is also influenced with various chemically and genetically engineered flavors and flavor mixtures. Döner produced in the FRG is not filled in the total mass after mixing in a cylindrical or conical layer or in a cylindrical or conical pile of kebab. Döner produced in Germany is the total mass after mixing, the total mass after mixing at 60 ° C to 85 ° C is not cooked and / or not steamed and / or not steamed, not cooked and / or not cooked and / or not softened and / or not let steep and / or not steamed and / or not steamed and / or not steamed and / or not braised

The kebab productions are marketed both as kebab and gyros.

However, many nature-identical, i. H. Artificial flavors and various stabilizers added.

With the Vegetarian Rotisserie Invention according to the Turkish Döner Style, the applicant completely dispenses with the use of additives produced chemically, genetically or otherwise in the laboratory.

The vegetarian rotisserie invention according to the Turkish kebab style relates to the production of a vegetarian natural product from dairy products, fruit or fruits, vegetables, spices, mushrooms, pasta and nuts and various plant substances. The vegetarian base can be both sweet and salty.

With the Vegetarian Rotisserie Spit Invention according to the Turkish kebab style, a balanced diet is achieved from purely natural raw materials. The resulting rotisserie product in the Turkish kebab style can be marketed as a vegetarian.

Preferred milk products are blue cheese and / or buffalo cheese and / or buttermilk and / or clarified butter and / or clotted cream and / or creme double and / or creme fraîche and / or curd milk and / or cream cheese and / or fruit yoghurt and / or fruit kefir and / or Yellow smear cheese and / or matured cheese and / or semi-hard cheese and / or hard cheese and / or yoghurt and / or yoghurt product and / or coffee cream and / or cheese and / or kefir and / or rennet cheese and / or lab acid cheese and / or milk fat product and / or Mixed milk product and / or mixed milk drink and / or milk powder and / or milk spread and / or whey and / or whey powder and / or surface mold cheese and / or Öröm and / or pasta filata cheese and / or grated cheese and / or red mold cheese and / or red smear cheese and / or cream thick milk and / or cream product and / or cream powder and / or brine cheese and / or sour milk cheese and / or sour cream butter and / or sow pure cream and / or feta cheese and / or whipped cream and / or sour cream and / or processed cheese and / or semi-hard cheese and / or cream and / or sweet cream butter and / or drinking yoghurt and / or drinking sour milk and / or soft cheese and / or white mold cheese and / or goat cheese .

Preferred fruits are apples, apricots, artichokes, aubergines, baby carrots, bananas, basil, pears, cauliflower, beans, broccoli, blackberries, chicory, cowpea, dill, peas, strawberries, figs, fennel, fresh potatoes, fresh walnuts, fresh garlic, fresh thyme, spring onions. Kidney beans, yellow lentils, yellow plum, pomegranate, grapefruit, green beans, green lentils, cucumber, hibiscus, raspberries, millet, carrots, chestnuts, chickpeas, cherries, kiwi, garlic, knotweed, cabbage, cress, pumpkin, leek, love Plum, May, corn tangerine, chard, mulberry, melon, nuts, nuts, okra, orange, paprika, persimmon, parsley, peppermint, peach, plum, mushrooms, pinto beans, purslane, lingonberry, quince, radish, Brussels sprouts, rosemary , Red mullet, red lentils, red plum, red pepper, red radish, beet, rocket, lettuce, broad bean, shallots, chives, pods, black radish, black cabbage, celery, soy, asparagus, spinach, spinach, pointed pepper, squash, tomatoes , Jerusalem artichoke, grapes, walnut, watermelon, grape leaf, lemon, onion developed; This will make it possible to change traditional and scientifically outdated consumer behavior in order to achieve macroeconomic benefit.

Preferred mushrooms are apple puff, oyster mushroom, ringed mucous shrub, bag puffball, birch mushroom, birch pearling, pear pear poplar, pale chanterelle, blood red boletus, patty, brown felt bellied, brown leather bellied, placeholder, brown bellied, razor bellied, brown bellied bellied, Beech slime rubble, beech raspberry, humpback blotch, butter mushroom, thorny goatee, thin aniseed beard, real irritant, oak milkling, oak red cap, ice mushroom, dog-ear, aspen red cap, false red-footed bell, fine-scaly knight, spruce-bellied, witch-bellied, pine cone Fringed amanita, woman's deaf, frost raspberry, frost snail, red cap, garden giant umbrella, yellow coral, yellow hollow-footed boletus, yellow-stemmed trumpet chanterelle, adorned belt foot, adorned, Schleimkop f, Goldfellschüpling, gold-liquid milkling, golden-yellow coral, golden boletus, garnet-red sapling, gray coral, gray larch bolet, gray serpentine, gray vaginal striped, gray-stalked vein mushroom, large yellow-foot, grubby root-bladder, green anisette, green-leaved herringbone , Hasenöhrl, Herbstlorchel, Autumn trumpet, hollow foot bolet, Judasohr, coffee-brown fork funnel, comb coral, camphor milkling, chestnut brown rübling, chestnut stem porling, pine stone mushroom, small forest mushroom, button-stemmed tufted mushroom, kebab, kebab, raspberry, cartilaginous raspberry Copper-red yellow foot, salmon lobster, long-stemmed goblet lobster, bright red deaf, corn mushroom, chestnut boletus, march snail, mohrenkopf monk's head, morel cupling, adder-stemmed snail, carnation-creeper, net-stemmed witch's tube ling, ocher-brown funnel, ocher-deaf, orange-cup, placeholder, parrot-deaf, placeholder perl mushroom, placeholder, pepper-tube, placeholder, chanterelle, placeholder, peach-deaf, placeholder, giant-purple-deaf, giant-purple-deaf, giant-purple-bellied, roe-leaved brimstone Riesenporling, red-brown, giant deer, red-brown sheath stripe, red-footed boletus, reddish root truffle, saffron umbrella, velvet foot krempling, velvet foot rub, crooked aniseed, sloe red, dirty red-brown, red-brown shark, red-legged moraine, curly-brimstone, pomaceous curmudgeon, curly-pork stick, scaly pork , Sweet Beech Milkling, Dead Trumpet, Trumpet Chanterelle, Multi-Colored Birch Mushroom, Violet, Lacquer Funnel, Violet Red Knight, Violet Schleierling, Water-stained Red Knight, White Aniseed White Knight Porcini mushroom, meadow mushroom, meadow dusting, woolly Scheidling placeholder, goat's lip.

Preferred pasta in the Turkish kebab style are noodles, filled noodles such as ravioli, caneloni, tortellini.

Preferred spices of the Turkish kebab style are spices such as ajwain, anise, aristo, asante, wild garlic, basil, fenugreek, bush tomato, chilli, curry leaves, angelica, fennel, fingerwort, galangal, clove, pomegranate, Indian bay leaves, ginger, ginger, Torch ginger, kaffir lime, capers, cardamom, garlic, button cabbage, coconut, coriander, cumin, cubeb pepper, caraway, turmeric, La Lot, long coriander, long pepper, lily, laurel, marjoram, mango, horseradish, poppy seeds, carrot, nutmeg, nigella , Pandanus leaves, perilla, parsley, pepper, allspice, pink pepper, rosemary, saffron, salt, black goat clover, black, cardamom, black cumin, mustard, sesame, Sichuan pepper, stone flower, star anise, tamarind, Tasmanian pepper, thyme, vanilla, Vietnamese coriander , Visa beans, juniper, wasabi, cinnamon, lemongrass, onion.

Preferred types of rice based on the Turkish kebab style are basmati, brown rice, Thai rice and other commercially available varieties.

The preparation packaging preferably only includes a rotisserie compartment according to the Turkish kebab style, but it can also include other rotisserie compartments that can include other ingredients such as vegetables and fruits such as apples, apricots, artichokes, aubergines, baby carrots, bananas, basil, pears, cauliflower, beans , Broccoli, blackberries, chicory, cowpea, dill, peas, strawberries, figs, fennel, fresh potatoes, fresh walnuts, fresh garlic, fresh thyme, spring onions. Kidney beans, yellow lentils, yellow plum, pomegranate, grapefruit, green beans, green lentils, cucumber, hibiscus, raspberries, millet, carrots, chestnuts, chickpeas, cherries, kiwi, garlic, knotweed, cabbage, cress, pumpkin, leek, love Plum, May, corn tangerine, chard, mulberry, melon, nuts, nuts, okra, orange, paprika, persimmon, parsley, peppermint, peach, plum, mushrooms, pinto beans, purslane, lingonberry, quince, radish, Brussels sprouts, rosemary , Red mullet, red lentils, red plum, red pepper, red radish, beet, rocket, lettuce, broad bean, shallots, chives, pods, black radish, black cabbage, celery, soy, asparagus, spinach, spinach, pointed pepper, squash, tomatoes , Jerusalem artichoke, grapes, walnut, watermelon, grape leaf, lemon, onion developed; This will make it possible to change traditional and scientifically outdated consumer behavior in order to achieve macroeconomic benefit.

The vegetarian rotisserie made by the inventor based on the Turkish doner kebab style is characterized by the fact that a variable percentage of weight is used as a base material for milk production.

The vegetarian rotisserie made by the inventor based on the Turkish doner kebab style is characterized in that the basic quark material can be made from alpaca milk, buffalo milk, donkey milk, camel milk, cow's milk, llama milk, sheep's milk, mare's milk and goat's milk.

The vegetarian rotisserie made by the inventor according to the Turkish doner kebab style is characterized in that flour is added in a variable proportion by weight of 5% to 10%.

The vegetarian rotisserie made by the inventor according to the Turkish kebab style is characterized in that vegetable oil, cold-pressed, is added in a variable proportion by weight of 4% to 10%.

Claims (1)

The vegetarian rotisserie made by the inventor according to the Turkish kebab style is characterized in that the milk production base is used in a variable proportion by weight of 5% to 50%. The vegetarian rotisserie made by the inventor based on the Turkish doner kebab style is characterized by the fact that blue cheese and / or buffalo cheese and / or buttermilk and / or clarified butter and / or clotted cream and / or cream double and / or creme fraiche and / or thick milk are used as the base material and / or cream cheese and / or fruit yoghurt and / or fruit kefir and / or yellow smear cheese and / or matured cheese and / or semi-hard cheese and / or hard cheese and / or yoghurt and / or yoghurt product and / or coffee cream and / or cheese and / or kefir and / or rennet cheese and / or rennet cheese and / or milk fat product and / or milk mixed product and / or milk mixed drink and / or milk powder and / or milk spread and / or whey and / or whey powder and / or surface mold cheese and / or Öröm and / or pasta filata- Cheese and / or grated cheese and / or red mold cheese and / or red smear cheese and / or cream thick milk and / or cream product and / o the cream powder and / or brine cheese and / or sour milk cheese and / or sour cream butter and / or sour cream and / or feta cheese and / or whipped cream and / or sour cream and / or processed cheese and / or semi-hard cheese and / or cream and / or sweet cream butter and / or Drinking yoghurt and / or drinking sour milk and / or soft cheese and / or white mold cheese and / or goat cheese can be used. The vegetarian rotisserie made by the inventor according to the Turkish kebab style is characterized in that the milk production base material can be made from alpaca milk, buffalo milk, camel milk, cow's milk, llama milk, sheep's milk, mare's milk and goat's milk. The vegetarian rotisserie made by the inventor according to the Turkish kebab style is characterized in that flour is added in a variable proportion by weight of 5% to 50%. The vegetarian rotisserie made by the inventor according to the Turkish kebab style is characterized in that vegetable oil, cold-pressed, is added in a variable proportion by weight of 5% to 50%. The vegetarian rotisserie made by the inventor according to the Turkish kebab style is characterized in that the vegetable oil can be safflower oil, linseed oil, rapeseed oil and sunflower oil. The vegetarian rotisserie made by the inventor according to the Turkish kebab style is characterized in that whey is added in a variable proportion by weight of 1% to 20%. The vegetarian rotisserie made by the inventor according to the Turkish kebab style is characterized in that potato flour is added in a variable proportion by weight of 1% to 20%. The vegetarian rotisserie made by the inventor according to the Turkish kebab style is characterized in that natural sea salt is added in a variable proportion by weight of 1% to 2%. The vegetarian rotisserie made by the inventor according to the Turkish kebab style is characterized in that spices are added in a variable proportion by weight of 1% to 10%. The vegetarian rotisserie made by the inventor according to the Turkish kebab style is characterized in that plant enzymes from legumes are added in small proportions of 0.1% to 10%. The vegetarian rotisserie made by the inventor according to the Turkish kebab style is characterized in that from 0.1% to 10% honey is added. The vegetarian rotisserie made by the inventor according to the Turkish kebab style is characterized in that from 0.1% to 10% chicken protein is added. The vegetarian rotisserie made by the inventor according to the Turkish kebab style is characterized in that the individual proportions can differ from 0.1% to 10%. The vegetarian rotisserie made by the inventor according to the Turkish kebab style is characterized in that the total mass cooked after mixing and filling in a cylindrical or conical layer or in a cylindrical or conical kebab pile at 60 ° C to 85 ° C and / or steamed and / or stewed, cooked and / or boiled and / or softened and / or steeped and / or steamed and / or daubed and / or steamed and / or braised. Vegetarian rotisserie according to the Turkish kebab style is characterized by the fact that the filler can be made from roasted and unroasted grain seeds. The vegetarian rotisserie made by the inventor according to the Turkish kebab style is characterized in that this mass can be seasoned both sweet and salty. The vegetarian rotisserie made by the inventor according to the Turkish kebab style is characterized in that the insert can be made from different mushrooms. The vegetarian rotisserie made by the inventor according to the Turkish kebab style is characterized by the fact that this mass can be processed with different deposits. The vegetarian rotisserie made by the inventor according to the Turkish kebab style is characterized in that the insert can be made from different nuts. The vegetarian rotisserie made by the inventor according to the Turkish kebab style is characterized in that the insert can be made from fruits. The vegetarian rotisserie made by the inventor according to the Turkish kebab style is characterized in that the insert can be made from different vegetables.