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Withdrawn
Application number
DE19521774A
Other languages
German (de)
Inventor
Peter Eppers
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ROSEMARIE EPPERS INHABERIN ROS
Original Assignee
ROSEMARIE EPPERS INHABERIN ROS
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by ROSEMARIE EPPERS INHABERIN ROS filed Critical ROSEMARIE EPPERS INHABERIN ROS
Priority to DE19521774A priority Critical patent/DE19521774A1/en
Publication of DE19521774A1 publication Critical patent/DE19521774A1/en
Withdrawn legal-status Critical Current

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
    • 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

A food preparation comprising at least one prod. in the form of pieces embedded in a jelly, and in which a sauce is incorporated into the jelly. Pref. the gel material is e.g. an aspic prepd. from meat, poultry, game or fish. The food prod. pieces are e.g. of cooked or roast meat, poultry, game, ham, sausage, fish, seafood or vegetables. Pref. the gel material is stirred into hot water and the resulting gel forming liq. is stirred at above its setting temp. into a suitable sauce, the pieces of solid food prod. are added and the mixt. is poured into containers such as dishes or sausage skins and allowed to cool and set to a jelly.

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.

Beispielexample

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)

1. Lebensmittel-Zubereitung, bei der mindestens ein stückiges Produkt in einen Gelee eingelegt ist, dadurch gekennzeichnet, daß der Gelee mit einer Soße versetzt ist.1. Food preparation in which at least one lumpy product is placed in a jelly, characterized in that the jelly is mixed with a sauce. 2. Verfahren zum Herstellen einer Lebensmittel-Zubereitung, dadurch gekennzeichnet, daß Geliermasse in heißem Wasser verrührt wird, die erhaltene Geleeflüssigkeit bei einer oberhalb ihrer Verfestigungstemperatur liegenden Temperatur unter Rühren einer Soße zugegeben wird und die so erhaltene Flüssigkeit mit mindestens einem stückigen Produkt zusammengegeben wird und abkühlen gelassen wird.2. Process for producing a food preparation, characterized, that gelling mass is stirred in hot water, the jelly liquid obtained a temperature above its solidification temperature with stirring is added to a sauce and the liquid thus obtained with at least one lumpy product is put together and allowed to cool. 3. Verfahren nach Anspruch 2, dadurch gekennzeichnet, daß die Zubereitung vor dem genannten Abkühlen in Behältnisse, insbesondere Schalen oder Wursthäute, abgefüllt wird.3. The method according to claim 2, characterized, that the preparation before cooling in containers, in particular Shells or sausage skins, is filled. 4. Verfahren nach Anspruch 2 oder 3, dadurch gekennzeichnet, daß die Geleeflüssigkeit vor ihrer Zugabe zu der Soße auf 30 bis 50°C, vorzugs­ weise 35 bis 45°C, abkühlen gelassen wird.4. The method according to claim 2 or 3, characterized, that the jelly liquid is preferred at 30 to 50 ° C before being added to the sauce as 35 to 45 ° C, is allowed to cool. 5. Verfahren nach einem der Ansprüche 2 bis 4, dadurch gekennzeichnet, daß die Gelierflüssigkeit einer Soße von 6 bis 12°C, vorzugsweise 8 bis 10°C, zugegeben wird.5. The method according to any one of claims 2 to 4, characterized, that the gelling liquid of a sauce of 6 to 12 ° C, preferably 8 to 10 ° C, is added. 6. Verfahren nach einem der Ansprüche 2 bis 4, dadurch gekennzeichnet, daß die Gelierflüssigkeit der Soße im Gewichts-Verhältnis 3 : 1 bis 5 : 1, vorzugs­ weise etwa 4 : 1, zugegeben wird. 6. The method according to any one of claims 2 to 4, characterized, that the gelling liquid of the sauce in a weight ratio of 3: 1 to 5: 1, preferably about 4: 1 is added.   7. Verfahren nach einem der Ansprüche 2 bis 6, dadurch gekennzeichnet, daß als stückiges Produkt Fleisch, Fisch, Meeresfrüchte und/oder Gemüse verwen­ det wird bzw. werden.7. The method according to any one of claims 2 to 6, characterized, that meat, fish, seafood and / or vegetables are used as a lumpy product will be.
DE19521774A 1995-06-20 1995-06-20 Jelly-form food prod. contg. pieces of meat, fish,vegetable, etc., Withdrawn DE19521774A1 (en)

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)

* Cited by examiner, † Cited by third party
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

Cited By (5)

* Cited by examiner, † Cited by third party
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

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