DE20011390U1 - Cholesterol-reduced sausages based on pork and vegetable oils - Google Patents

Cholesterol-reduced sausages based on pork and vegetable oils

Info

Publication number
DE20011390U1
DE20011390U1 DE20011390U DE20011390U DE20011390U1 DE 20011390 U1 DE20011390 U1 DE 20011390U1 DE 20011390 U DE20011390 U DE 20011390U DE 20011390 U DE20011390 U DE 20011390U DE 20011390 U1 DE20011390 U1 DE 20011390U1
Authority
DE
Germany
Prior art keywords
cholesterol
sausage
reduced
sausages
pork
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.)
Expired - Lifetime
Application number
DE20011390U
Other languages
German (de)
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.)
LUCKENWALDER FLEISCHWAREN GmbH
Original Assignee
LUCKENWALDER FLEISCHWAREN GmbH
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 LUCKENWALDER FLEISCHWAREN GmbH filed Critical LUCKENWALDER FLEISCHWAREN GmbH
Priority to DE20011390U priority Critical patent/DE20011390U1/en
Publication of DE20011390U1 publication Critical patent/DE20011390U1/en
Anticipated expiration legal-status Critical
Expired - Lifetime 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
    • 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
    • A23L13/65—Sausages
    • 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
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids

Description

Der Beschreibungstext wurde nicht elektronisch erfaßt The description text was not recorded electronically  

Der Beschreibungstext wurde nicht elektronisch erfaßt The description text was not recorded electronically  

Der Beschreibungstext wurde nicht elektronisch erfaßt The description text was not recorded electronically  

Der Beschreibungstext wurde nicht elektronisch erfaßtThe description text was not recorded electronically

Claims (6)

1. Cholesterinreduzierte Wurstwaren aus Schweinefleisch, dadurch gekennzeichnet, dass der an sich bekannte Anteil Schweinefett in der Wurstbrätmasse durch Pflanzenfett ersetzt wird.1. Cholesterol-reduced pork sausages, characterized in that the known portion of pork fat in the sausage meat mass is replaced by vegetable fat. 2. Cholesterinreduzierte Wurstwaren nach Anspruch 1, dadurch gekennzeichnet, dass als Pflanzenfett Rapsöl eingesetzt wird.2. Cholesterol-reduced sausages according to claim 1, characterized in that that rapeseed oil is used as vegetable fat. 3. Cholesterinreduzierte Wurstwaren nach Anspruch 1, dadurch gekennzeichnet, dass als Pflanzenfett Sonnenblumenöl eingesetzt wird.3. Cholesterol-reduced sausages according to claim 1, characterized in that that sunflower oil is used as vegetable fat. 4. Cholesterinreduzierte Brühwurst unter Verwendung pflanzlicher Öle nach An­ spruch 1 bis 3, dadurch gekennzeichnet, dass die fertige Wurstbrätmasse neben den für die Brühwurstherstellung üblichen anderen Bestandteilen pro 100 kg
65 bis 75 kg Fleischteile (Eisbeinfleisch),
25 bis 35 kg Pflanzenöl enthält und in für die Brühwurstherstellung üblicher Weise weiterverarbeitet wird.4. Cholesterol-reduced cooked sausage using vegetable oils according to claim 1 to 3, characterized in that the finished sausage meat mass in addition to the other ingredients common for cooked sausage production per 100 kg
65 to 75 kg pieces of meat (pork knuckle),
Contains 25 to 35 kg of vegetable oil and is further processed in the usual way for the production of cooked sausages. 5. Cholesterinreduzierte Brühwurst nach Anspruch 1 bis 4, dadurch gekennzeichnet, dass der Cholesteringehalt der Brühwurst unter 50 mg/100 g Wurst beträgt und das Wurstfett mindestens 80% einfach und mehrfach gesättigte Fettsäuren ent­ hält.5. Cholesterol-reduced scalded sausage according to claim 1 to 4, characterized in that the cholesterol content of the cooked sausage is less than 50 mg / 100 g sausage and the sausage fat contains at least 80% single and poly-saturated fatty acids holds. 6. Cholesterinreduzierter Bierschinken unter Verwendung pflanzlicher Öle nach An­ spruch 1 bis 3, dadurch gekennzeichnet, dass die fertige Brätmasse neben den für die Bierschinkenherstellung üblichen anderen Bestandteilen pro 100 kg
40 bis 50 kg Grundbrät gemäß Anspruch 4,
50 bis 60 kg für Bieschinken übliche Grobfleischteile enthält und in für die Bierschinkenherstellung üblicher Weise weiterverarbeitet wird.6. Cholesterol-reduced beer ham using vegetable oils according to claim 1 to 3, characterized in that the finished sausage mass in addition to the usual ingredients for beer ham production per 100 kg
40 to 50 kg base meat according to claim 4,
Contains 50 to 60 kg of coarse meat parts that are common for beef ham and is further processed in the usual way for beer ham production.
DE20011390U 2000-06-27 2000-06-27 Cholesterol-reduced sausages based on pork and vegetable oils Expired - Lifetime DE20011390U1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE20011390U DE20011390U1 (en) 2000-06-27 2000-06-27 Cholesterol-reduced sausages based on pork and vegetable oils

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE20011390U DE20011390U1 (en) 2000-06-27 2000-06-27 Cholesterol-reduced sausages based on pork and vegetable oils

Publications (1)

Publication Number Publication Date
DE20011390U1 true DE20011390U1 (en) 2000-09-07

Family

ID=7943365

Family Applications (1)

Application Number Title Priority Date Filing Date
DE20011390U Expired - Lifetime DE20011390U1 (en) 2000-06-27 2000-06-27 Cholesterol-reduced sausages based on pork and vegetable oils

Country Status (1)

Country Link
DE (1) DE20011390U1 (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005094617A1 (en) * 2004-04-01 2005-10-13 Creta Farm Anonimos Viomichaniki & Emporiki Etaireia Method of production of meat products from entire muscular tissue, with direct incorporation of olive oil
AT500530A1 (en) * 2004-06-23 2006-01-15 Robert Sajovitz PROCESS FOR THE PRODUCTION OF ADJUSTABLE COOKING SAUSAGES USING VEGETABLE OILS
GR20060100169A (en) * 2006-03-17 2007-10-17 Βικη Α.Ε.-Κτηνοτροφια Και Βιομηχανια Κρεατος Ηπειρου Αε Method for producing meat-based products by direct and indirect incorporation of plant and animal fatty substances, as carriers of 3 and 6 fatty acids, and highest possible substitution of the animal fat, as well as the highest possible content of polyunsaturated fatty acids (3 and 6)
ES2319046A1 (en) * 2007-06-15 2009-05-01 Hijos De Julio Luque, S.L. 1p20070141carnica, raw-cured sausage type, and process of elaboration of the same " (Machine-translation by Google Translate, not legally binding)
WO2010122406A1 (en) * 2009-04-24 2010-10-28 Aceites Y Grasas Vegetales S.A. Acegrasas S.A. Pig-fat substitute based on vegetable fat and method for obtaining same
BE1020436A5 (en) * 2012-03-09 2013-10-01 Terbeke Pluma Nv METHOD FOR PRODUCING A HEATED MEAT PRODUCT ON THE BASIS OF VEGETABLE OIL.

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005094617A1 (en) * 2004-04-01 2005-10-13 Creta Farm Anonimos Viomichaniki & Emporiki Etaireia Method of production of meat products from entire muscular tissue, with direct incorporation of olive oil
EA012749B1 (en) * 2004-04-01 2009-12-30 Крета Фарм Анонимос Виомиканики Энд Эмпорики Этайрейа Method of production of meat products from entire muscular tissue and the products produced thereby
AT500530A1 (en) * 2004-06-23 2006-01-15 Robert Sajovitz PROCESS FOR THE PRODUCTION OF ADJUSTABLE COOKING SAUSAGES USING VEGETABLE OILS
GR20060100169A (en) * 2006-03-17 2007-10-17 Βικη Α.Ε.-Κτηνοτροφια Και Βιομηχανια Κρεατος Ηπειρου Αε Method for producing meat-based products by direct and indirect incorporation of plant and animal fatty substances, as carriers of 3 and 6 fatty acids, and highest possible substitution of the animal fat, as well as the highest possible content of polyunsaturated fatty acids (3 and 6)
EP1867242A1 (en) * 2006-03-17 2007-12-19 Vi.K.I. S.A.-Ktinotrofia Kai Biomichania Kreatos Ipeirou S.A. Production method of meat-based products with direct and indirect incorporation of plant and animal fatty substances as carriers of omega-3 and omega-6 fatty acids
ES2319046A1 (en) * 2007-06-15 2009-05-01 Hijos De Julio Luque, S.L. 1p20070141carnica, raw-cured sausage type, and process of elaboration of the same " (Machine-translation by Google Translate, not legally binding)
WO2010122406A1 (en) * 2009-04-24 2010-10-28 Aceites Y Grasas Vegetales S.A. Acegrasas S.A. Pig-fat substitute based on vegetable fat and method for obtaining same
BE1020436A5 (en) * 2012-03-09 2013-10-01 Terbeke Pluma Nv METHOD FOR PRODUCING A HEATED MEAT PRODUCT ON THE BASIS OF VEGETABLE OIL.

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Legal Events

Date Code Title Description
R207 Utility model specification

Effective date: 20001012

R156 Lapse of ip right after 3 years

Effective date: 20031231