DE19521774A1 - Jelly-form food prod. contg. pieces of meat, fish,vegetable, etc., - Google Patents
Jelly-form food prod. contg. pieces of meat, fish,vegetable, etc.,Info
- Publication number
- DE19521774A1 DE19521774A1 DE19521774A DE19521774A DE19521774A1 DE 19521774 A1 DE19521774 A1 DE 19521774A1 DE 19521774 A DE19521774 A DE 19521774A DE 19521774 A DE19521774 A DE 19521774A DE 19521774 A1 DE19521774 A1 DE 19521774A1
- Authority
- DE
- Germany
- Prior art keywords
- jelly
- sauce
- meat
- fish
- pieces
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/03—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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Dispersion Chemistry (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
Die Erfindung betrifft eine Lebensmittel-Zubereitung, bei der mindestens ein stückiges Produkt in einen Gelee eingelegt ist.The invention relates to a food preparation in which at least one piece Product is in a jelly.
Weithin bekannt als solche Zubereitungen sind Fleischsülze und Fischsülze. Aber auch Gemüse wird zunehmend in Gelee angeboten. Die Einbettung in dem Gelee verlängert die Haltbarkeit.Meat jelly and fish jelly are widely known as such preparations. But also Vegetables are increasingly being offered in jelly. The embedding in the jelly extended the durability.
Die kalte Speise wird mit Remoulade oder ähnlicher Würzsoße und ggf. Beilage ver zehrt.The cold food is mixed with tartar sauce or similar seasoning sauce and, if necessary, a side dish consumes.
Der Erfindung liegt die Aufgabe zugrunde, ausgehend von der eingangs bezeichneten Zubereitung eine weitere Speise zur Verfügung zu stellen.The invention is based on the object, starting from the above Preparation to provide another dish.
Gemäß der Erfindung wird dieser Zweck dadurch erfüllt, daß der Gelee mit einer Soße versetzt ist.According to the invention, this purpose is achieved in that the jelly with a sauce is offset.
Zur Herstellung wird die Verfahrensweise vorgeschlagen, daß Geliermasse in heißem Wasser verrührt wird, die erhaltenen Geleeflüssigkeit bei einer oberhalb ihrer Verfesti gungstemperatur liegenden Temperatur unter Rühren einer Soße zugegeben wird und die so erhaltene Flüssigkeit mit mindestens einem stückigen Produkt zusammengege ben wird und abkühlen gelassen wird.For the preparation, the procedure is proposed that gelling mass in hot Water is stirred, the jelly liquid obtained at one above its solidification temperature is added while stirring a sauce and the liquid thus obtained is combined with at least one lumpy product and is allowed to cool.
Obwohl die Einbettung in den Gelee mit dem Vorteil der längeren Haltbarkeit gewahrt bleibt, herrscht in dem erfindungsgemäßen Erzeugnis auch bei untergeordnetem Anteil in erstaunlichem Maße die Soße vor. Das gilt nicht nur in geschmacklicher Hinsicht. Auch die Konsistenz der Gallerte wird weniger wahrgenommen. Die Zubereitung mit Fleischstücken und Fleischsoße schmeckt ähnlich wie Gulasch.Although the embedding is preserved in the jelly with the advantage of longer shelf life remains, prevails in the product according to the invention even with a minor portion the sauce to an astonishing degree. This is not only true in terms of taste. The consistency of the jellies is also less noticed. The preparation with Pieces of meat and meat sauce taste similar to goulash.
Eine Zugabe von Soße beim Verzehr entfällt; das Erzeugnis bedarf weder einer Wür zung noch einer weiteren Zubereitung.There is no addition of sauce when consumed; the product does not require a dice another preparation.
Durch die Hinzufügung saurer Würzsoße zu dem Gelee ergibt sich eine Stabilisierung des niedrigen pH-Wertes und damit ein weiterer Vorteil im Hinblick auf die Haltbarkeit.The addition of acidic seasoning sauce to the jelly results in stabilization the low pH value and thus another advantage in terms of durability.
Nach einer vorteilhaften Weiterbildung der Erfindung wird die Geleeflüssigkeit der Soße im Gewichts-Verhältnis 3 : 1 bis 5 : 1, vorzugsweise etwa 4 : 1, zugegeben und zuvor auf 30 bis 50°C, vorzugsweise 35 bis 45°C, abkühlen gelassen. Die Soße hat bei der Zugabe der Geleeflüssigkeit eine Temperatur von nur 6 bis 12°C, vorzugsweise 8 bis 10°C.According to an advantageous development of the invention, the jelly liquid of the sauce in a weight ratio of 3: 1 to 5: 1, preferably about 4: 1, and added beforehand 30 to 50 ° C, preferably 35 to 45 ° C, allowed to cool. The sauce has the Add the jelly liquid a temperature of only 6 to 12 ° C, preferably 8 to 10 ° C.
Die Umkehrung, Einrühren der Soße in die Geleeflüssigkeit, gelingt nicht.The reversal, stirring the sauce into the jelly liquid, does not succeed.
In aller Regel wird man die erzeugte Masse vor dem Abkühlen in Behältnisse abfüllen, insbesondere Schalen, aus denen der Inhalt gestürzt werden kann, oder auch Wurst häute, aus denen man den Inhalt herausschälen kann.As a rule, the mass produced will be filled into containers before cooling, especially trays from which the content can be dropped, or sausage skins from which you can peel the content.
Als stückige Einlage der erfindungsgemäßen Zubereitung kommen vielerlei Produkte in Betracht, wie gekochtes oder gebratenes Fleisch, Geflügel, Wild, Schinken, Wurst, Fisch, Meeresfrüchte, Gemüse. Entsprechende Würzsoßen können damit kombiniert werden.Various products come in as a lumpy insert of the preparation according to the invention Consider how cooked or roasted meat, poultry, game, ham, sausage, Fish, seafood, vegetables. Appropriate seasoning sauces can be combined with it will.
Der Gelee wird in der Regel ein Aspik, d. h. aus Fleisch, Geflügel, Wild oder Fisch her gestellt sein. Andere Gelees stehen jedoch grundsätzlich gleichfalls in Betracht.The jelly is usually an aspic, i.e. H. from meat, poultry, game or fish be posed. However, other jellies are also generally considered.
25 g Aspik in Trockenform werden in 175 ml kochendem Wasser aufgerührt. Nach Abkühlung auf etwa 40°C wird die bei dieser Temperatur noch gut verarbeitbare Flüssigkeit unter ständigem Umrühren zu 50 g kühler Würzsoße gegeben. Anschließend werden 250 g stückige Einlage eingebracht. Das so erhaltene Erzeugnis wird in eine Schale gefüllt und abkühlen gelassen.25 g dry aspic are stirred in 175 ml boiling water. After Cooling down to about 40 ° C is still easy to process at this temperature Add the liquid to 50 g of cool seasoning sauce while stirring constantly. Subsequently 250 g lumps are inserted. The product thus obtained is converted into a Shell filled and allowed to cool.
Claims (7)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19521774A DE19521774A1 (en) | 1995-06-20 | 1995-06-20 | Jelly-form food prod. contg. pieces of meat, fish,vegetable, etc., |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19521774A DE19521774A1 (en) | 1995-06-20 | 1995-06-20 | Jelly-form food prod. contg. pieces of meat, fish,vegetable, etc., |
Publications (1)
Publication Number | Publication Date |
---|---|
DE19521774A1 true DE19521774A1 (en) | 1997-01-02 |
Family
ID=7764435
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DE19521774A Withdrawn DE19521774A1 (en) | 1995-06-20 | 1995-06-20 | Jelly-form food prod. contg. pieces of meat, fish,vegetable, etc., |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE19521774A1 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2004105507A1 (en) * | 2003-05-30 | 2004-12-09 | Bill Scott | Microwaveable raw food product comprising a suspending agent |
DE102005017388A1 (en) * | 2005-04-14 | 2006-10-19 | Marga Strohschein | Preparation of a fat-free and dietetic mushroom from fresh cultivated mushrooms comprises cleaning, cutting and heating the cultivated mushrooms followed by cooling and adding spices, preservatives, sweeteners |
AT13662U1 (en) * | 2013-07-30 | 2014-05-15 | Wiesbauer Österreichische Wurstspezialitäten Gmbh | sausages |
-
1995
- 1995-06-20 DE DE19521774A patent/DE19521774A1/en not_active Withdrawn
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2004105507A1 (en) * | 2003-05-30 | 2004-12-09 | Bill Scott | Microwaveable raw food product comprising a suspending agent |
GB2417666A (en) * | 2003-05-30 | 2006-03-08 | Bill Scott | Microwaveable raw food product comprising a suspending agent |
GB2417666B (en) * | 2003-05-30 | 2007-08-01 | Bill Scott | Microwaveable raw food product comprising a suspending agent |
DE102005017388A1 (en) * | 2005-04-14 | 2006-10-19 | Marga Strohschein | Preparation of a fat-free and dietetic mushroom from fresh cultivated mushrooms comprises cleaning, cutting and heating the cultivated mushrooms followed by cooling and adding spices, preservatives, sweeteners |
AT13662U1 (en) * | 2013-07-30 | 2014-05-15 | Wiesbauer Österreichische Wurstspezialitäten Gmbh | sausages |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
8139 | Disposal/non-payment of the annual fee |