DE19537073A1 - Process for mfr. of dripping spread by rendering of lard - Google Patents

Process for mfr. of dripping spread by rendering of lard

Info

Publication number
DE19537073A1
DE19537073A1 DE1995137073 DE19537073A DE19537073A1 DE 19537073 A1 DE19537073 A1 DE 19537073A1 DE 1995137073 DE1995137073 DE 1995137073 DE 19537073 A DE19537073 A DE 19537073A DE 19537073 A1 DE19537073 A1 DE 19537073A1
Authority
DE
Germany
Prior art keywords
lard
dripping
spread
smoked
mfr
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.)
Ceased
Application number
DE1995137073
Other languages
German (de)
Inventor
Josef Spoetzl
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to DE1995137073 priority Critical patent/DE19537073A1/en
Publication of DE19537073A1 publication Critical patent/DE19537073A1/en
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/044—Smoking; Smoking devices

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

In a process for the mfr. of dripping, partic. as a spread for bread, with rendering of lard, the fat is smoked, either as lard, or after recovery of the dripping. Smoking may take place in vessels or the dripping can be cut into blocks after solidification and exposed to cold smoke. The dripping may be put in a permeable sausage skin for smoking.

Description

Die Erfindung betrifft ein Verfahren zur Herstellung von Schweineschmalz, insbesondere als Brotaufstrich, durch Aus­ lassen von Flomen.The invention relates to a method for producing Lard, especially as a spread, by Aus leave of flomen.

Reines Schweineschmalz hat einen relativ schwachen Geschmack, weshalb es als Brotaufstrich meist mit zumindest einer kräf­ tigen Kochsalzzugabe verwendet wird.Pure lard has a relatively weak taste, which is why it is usually spread as a spread with at least one addition of table salt is used.

Erfahrungsgemäß ist der Kochsalzgebrauch bei der Ernährung der meisten Menschen zu hoch, weshalb aus gesundheitlichen Gründen die Anwendung von Kochsalz reduziert werden sollte.Experience has shown that the use of table salt in the diet is the most people too high, which is why for health reasons the use of table salt should be reduced.

Der Erfindung liegt die Aufgabe zugrunde, den Geschmack von Schweineschmalz ohne den Zusatz von geschmacksfördernden Zu­ gaben, insbesondere ohne die bisher übliche, relativ starke Kochsalzzugabe, in angenehmer Weise zu verstärken, so daß es sich gut als Brotaufstrich, aber auch als Koch- und/oder Brat­ fett eignet.The invention has for its object the taste of Lard without the addition of flavor-enhancing additives gave, especially without the previously common, relatively strong Add sodium chloride in a pleasant way, so that it works well as a spread, but also as a cook and / or roast bold.

Die Lösung dieser Aufgabe besteht darin, daß das Fett geräu­ chert wird.The solution to this problem is that the fat is clear is saved.

Durch das Räuchern erhält das Schmalz einen markanten, angeneh­ men Eigengeschmack, der geschmacksverbessernde Zugaben entbehr­ lich macht.Smoking gives the lard a distinctive, pleasant taste own taste, the taste-improving additions are lacking Lich makes.

Es ist zwar bekannt, daß das Räuchern den geräucherten Lebens­ mitteln einen meist als angenehm empfundenen Geschmack ver­ leiht, doch dient das Räuchern primär der Verbesserung der Haltbarkeit.While it is known that smoking is life smoked impart a taste that is usually perceived as pleasant lends, but smoking primarily serves to improve the Durability.

Schweineschmalz ist von guter Haltbarkeit und erfordert keine Maßnahmen zur Verbesserung der Haltbarkeit. Das Räuchern ist deshalb eine keinesfalls naheliegende Maßnahme, die zudem neben der Geschmacksanreicherung noch den wichtigen Vorteil bietet, daß der Kochsalzgebrauch bei der Verwendung von Schweineschmalz als Brotaufstrich reduziert wird oder ganz entfallen kann.Pork lard has a good shelf life and does not require any Measures to improve durability. The smoking is  therefore a measure that is by no means an obvious one, and which besides the flavor enrichment still offers the important advantage, that saline use when using lard as a spread is reduced or can be omitted entirely.

In besonders einfacher und zweckmäßiger Ausgestaltung der Er­ findung wird das Flomen vor dem Auslassen geräuchert. Es be­ steht aber auch die Möglichkeit, daß das durch Auslassen ge­ wonnene Schmalz geräuchert wird. Dabei kann das Schmalz in Gefäßen dem Rauch ausgesetzt werden, es kann aber auch das Schmalz durch Abkühlen zum Erstarren gebracht werden und in Blockform kaltem Rauch ausgesetzt werden.In a particularly simple and practical embodiment of the Er the flomen is smoked before being left out. It be but there is also the possibility that by omitting the ge won lard is smoked. The lard can Vessels are exposed to smoke, but it can also do that Lard can be solidified by cooling and in Block form exposed to cold smoke.

Eine sehr vorteilhafte Ausführungsform des Verfahrens besteht darin, daß das Schmalz in eine für die Aromastoffe des Rauchs durchlässige Umhüllung eingebracht und die gefüllte Umhüllung geräuchert wird, wobei die Umhüllung beispielsweise ein Kunst- oder Naturdarm sein kann.There is a very advantageous embodiment of the method in that the lard is one for the flavorings of the smoke permeable casing introduced and the filled casing is smoked, the wrapping, for example, an art or Natural casings can be.

Claims (7)

1. Verfahren zur Herstellung von Schweineschmalz, insbe­ sondere als Brotaufstrich, durch Auslassen von Flomen, dadurch gekennzeichnet, daß das Fett geräuchert wird.1. A process for the production of lard, in particular as a spread, by omitting Flomen, characterized in that the fat is smoked. 2. Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß das Flomen vor dem Auslassen geräuchert wird.2. The method according to claim 1, characterized in that the flomen is smoked before being left out. 3. Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß das durch das Auslassen gewonnene Schmalz geräuchert wird.3. The method according to claim 1, characterized in that the lard obtained by skipping is smoked. 4. Verfahren nach Anspruch 3, dadurch gekennzeichnet, daß das Schmalz in Gefäßen dem Rauch ausgesetzt wird.4. The method according to claim 3, characterized in that the lard in vessels is exposed to smoke. 5. Verfahren nach Anspruch 3, dadurch gekennzeichnet, daß das Schmalz durch Abkühlen zum Erstarren gebracht und in Block­ form kaltem Rauch ausgesetzt wird.5. The method according to claim 3, characterized in that the lard solidified by cooling and in block exposed to cold smoke. 6. Verfahren nach Anspruch 3, dadurch gekennzeichnet, daß das Schmalz in eine für die Aromastoffe des Rauchs durchlässige Umhüllung eingebracht und die gefüllte Umhüllung geräuchert wird.6. The method according to claim 3, characterized in that the lard into a permeable to the aromas of the smoke  Wrapped introduced and the filled casing smoked becomes. 7. Verfahren nach Anspruch 6, dadurch gekennzeichnet, daß als Umhüllung ein Kunst- oder Naturdarm verwendet wird.7. The method according to claim 6, characterized in that an artificial or natural casing is used as a covering.
DE1995137073 1995-10-05 1995-10-05 Process for mfr. of dripping spread by rendering of lard Ceased DE19537073A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE1995137073 DE19537073A1 (en) 1995-10-05 1995-10-05 Process for mfr. of dripping spread by rendering of lard

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE1995137073 DE19537073A1 (en) 1995-10-05 1995-10-05 Process for mfr. of dripping spread by rendering of lard

Publications (1)

Publication Number Publication Date
DE19537073A1 true DE19537073A1 (en) 1997-04-10

Family

ID=7774072

Family Applications (1)

Application Number Title Priority Date Filing Date
DE1995137073 Ceased DE19537073A1 (en) 1995-10-05 1995-10-05 Process for mfr. of dripping spread by rendering of lard

Country Status (1)

Country Link
DE (1) DE19537073A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102009003498B4 (en) * 2009-02-17 2014-02-20 Günter Krüger Process for the preparation of edible fat from a mixture of animal fat with vegetable edible fats or oils

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
W.Schmidt: Handbuch für das Fleischergewerbe, 1958, Verlag Dr. Pfanneberg & Co., Gießen, S.605, 1.Absatz unter 8. *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102009003498B4 (en) * 2009-02-17 2014-02-20 Günter Krüger Process for the preparation of edible fat from a mixture of animal fat with vegetable edible fats or oils

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