DE202018100688U1 - Meat product, in particular a meatball or sausage with the meat product in a sausage skin - Google Patents

Abstract

Meat product with minced meat, characterized in that the meat product comprises at least 10% by weight of red cabbage.

Description

The invention relates to a meat product, in particular a meatball or sausage with the meat product in a sausage skin.

Meatballs, meatballs, meatballs, meatballs, meatballs or meatballs are fried dumplings made from minced meat, which are prepared, shaped and named differently. For the preparation of minced meat (usually beef or pork, also mixed) with egg and chopped and possibly also pre-steamed onions mixed. Stale bread rolls from the day before or slices of toast are soaked in water, milk or cream and then squeezed out and kneaded into the meat mass. In some cases, breadcrumbs are also used instead of bread rolls. Then, depending on the flavor different spices such as salt, pepper, parsley, marjoram and possibly nutmeg are mixed. Depending on the recipe, garlic and mustard or caraway may also be added. Subsequently, the mass is formed into palm-sized, flat bales which are fried or fried in hot fat. Especially in Austria and Denmark it is customary to turn the bales into bread crumbs before frying. Meat patties in the context of the invention are also so-called minced meat steaks, minced beef steaks or German beefsteaks (beefsteak haché), which are similar in the preparation of the meatball and the appearance of the steak and are used in particular as a filling of hamburgers. In the preparation, it often comes to unwanted adhesions of the meat mass of objects, which affects the hygiene and extends the cycle times, especially when machined. Depending on the proportion of fat, fried meatballs taste dry after a while or have such a consistency, which is disadvantageous for the consumer.

Sausage is a food that is usually made from minced meat, bacon, salt and spices, and in certain varieties also using blood and offal. The prepared mass, the sausage meat, is stuffed into sausage skin, usually intestines, bladders or stomachs, divided into individual sausages by setting with sausage yarn or stapled with stainless steel staples and cooked by cooking or baking depending on the variety or by drying with or without additional Preserved smoking. In sausage production also artificial casings, glasses and tin cans are used.

For the production of sausage meat, above all from pig, cow and calf, beside it also of lamb, poultry, horse and game, and bacon with the mincer crushed and mixed with the spices. For fine sausages, the mass is also processed with the cutter, with the addition of ice, to a homogeneous dough, the sausage meat. This is then pressed by means of a sausage machine into the sausage skin and bottled. This process requires a lot of experience, manual skills or, in the case of industrial plants, considerable installation, monitoring and control effort. Furthermore, because of the raw meat meticulous and expensive to clean the sausage machine.

Bratwurst is a variety of sausages that are intended for frying or fried. After filling in the sausage machine you brew the sausages in hot water, broth or water vapor. For the preparation they fry them mostly on the grill or in the pan. Bratwurst tends to become dry or "crumbly" after grilling or frying, and then it is not eaten.

Sausage is often criticized for its high salt content, which is of concern for health and is sometimes needed for preservation and partly for reasons of taste.

It is therefore an object of the present invention to provide an improved meat product, in particular meatball or sausage.

This object is achieved by means of a meat product, in particular meatball or sausage, with the features of the main claim. Advantageous embodiments are the subject of the dependent claims.

The meat product according to the invention, in particular a meatball or sausage, preferably bratwurst, initially has the usual meat and seasoning ingredients. The peculiarity is that the meat product next to at least 10 wt .-% red cabbage has. It has been noted that, surprisingly, the preparation results in less undesirable adherence of the meat mass to articles and therefore promotes hygiene, simplifies cleaning and, in particular when machine produced, the cycle times can be shortened. The fried meatballs taste less dry after a while and have a pleasant consistency. Due to the pleasantly spicy taste of red cabbage also less salt is needed, which is desirable in terms of health.

A mixture in which the meat product has at least 20% by weight, preferably 25% by weight and in particular preferably at least 30% by weight of red cabbage has proved to be particularly advantageous. More than 50, preferably 45% by weight of red cabbage are not practical. The weight percentages refer to the ready to cook Drained weight of red cabbage, for example, after cooking and optionally tasting and seasoning.

A particularly good processability and appealing consistency in chewing is given if the red cabbage is precooked before adding to the meat product and / or the red cabbage before adding to the meat product to a particle size of max. 20 mm, preferably 10 mm, in particular preferably 5 mm is comminuted.

It is preferable to season the red cabbage before adding it to the meat product and / or finely mix the red cabbage with the meat product after adding it.

Conveniently, the sausage meat may contain poultry and / or venison, in particular roe deer, venison, wild boar, ostrich meat, preferably at least 33 wt .-%.

A product which seems familiar to the consumer and yet new is when it has minced meat and is prepared and seasoned like a meatball or a mince steak. Then it can be used, for example, as a meat filling in hamburgers.

Particularly advantageous is the consistency achieved by mixing with red cabbage, when a sausage is made with the meat product according to the invention. This has an edible sausage skin, which is filled with the meat product. The meat product is prepared as sausage meat and contains the usual ingredients for sausage meat - in addition to the red cabbage invention. Surprisingly, it was found that the addition of red cabbage in particular the production process in the sausage machine can be performed faster and it comes with the filling in the sausage skin less failure. The system is also more tolerant of speed variations, so even less experienced people can produce sizable sausages. In particular, industrially, the sausage machines can run faster and there are fewer disturbances. The inventor surmises that the mass is wetter and smoother and thus "easier" to glide through the machine. It has also been observed that the cleaning process of the machines takes less time and is more thorough. It is easier to get a visually clean surface.

In addition, it was observed that the sausage remains "juicier" even after the frying process, ie it does not become dry and "shriveled" like conventional sausage after grilling or frying. Also, a slightly reduced roast time was found. The sausage according to the invention even stays cold and juicy and therefore savory and tasty. The above benefits did not arise with the use of sauerkraut instead of red cabbage. Sauerkraut contains lactic acid from the fermentation process and is therefore acidic (pH = 3.8) and also contains nitrite. The inventor believes that the absence of one of these properties leads to the above advantages according to the invention.

Due to the pleasantly spicy taste of the herb also less salt in the sausage meat is needed, which is desired in terms of health.

A mixture in which the sausage meat has at least 20% by weight, preferably 25% by weight and in particular preferably at least 30% by weight, of red cabbage has proved to be particularly advantageous. More than 50, preferably 45% by weight of red cabbage are not practical. The percentages by weight relate to the ready-to-drink drained weight of red cabbage, for example after cooking and, if appropriate, seasoning and seasoning.

Preferably, sausage meat is substantially, i. H. at least 90% by weight, preferably 95% by weight, further preferably 98% by weight, of red cabbage only and the usual ingredients for normal sausage meat.

Conveniently, the red cabbage is added to the sausage meat before bottling in the sausage skin.

A particularly good processability and appealing consistency when chewing is given if the red cabbage is pre-cooked before adding sausage meat and / or the red cabbage before adding to the sausage meat to a particle size of max. 20 mm, preferably 10 mm, in particular preferably 5 mm is comminuted.

It is preferable to season the red cabbage before adding it to the sausage meat and / or to finely mix the red cabbage with the sausage meat after adding it.

The addition of white wine and / or red wine to the sausage meat has had a positive effect on the processability, shelf life and the taste after roasting.

This also applies if the sausage meat contains shredded onions, preferably between 10 and 20% by weight of the sausage meat. Conveniently, the sausage meat may contain poultry and / or venison, in particular roe deer, venison, wild boar, ostrich meat, preferably at least 33 wt .-%.

Claims (10)

Meat product with minced meat, characterized in that the meat product comprises at least 10% by weight of red cabbage. Meat product according to claim 1, characterized in that the meat product has at least 20% by weight, preferably 25% by weight and especially preferably at least 30% by weight of red cabbage. Meat product according to one of the preceding claims, characterized in that the red cabbage is precooked before being added to the meat product; and / or the red cabbage before being added to the meat product comminuted to a particle size of max. 20 mm, preferably 10 mm, especially preferably 5 mm; and / or the red cabbage is seasoned before adding to the meat product; and / or the red cabbage is finely mixed with it after being added to the meat product. Meat product according to one of the preceding claims, characterized in that this poultry and / or game meat, in particular venison, venison, wild boar, or ostrich meat contains, preferably at least 33 wt .-%. Meat product according to one of the preceding claims, characterized in that it has minced meat and is prepared and seasoned in the manner of a meatball or mince steaks. Sausage with a meat product according to one of the preceding claims, characterized in that it comprises an edible sausage skin, which is filled with the meat product, wherein the meat product is prepared as sausage meat. Sausage according to claim 6, characterized in that the sausage meat consists essentially only of the red cabbage and the usual ingredients for normal sausage meat. Sausage according to one of the preceding claims, characterized in that the red cabbage is added to the sausage meat before bottling in the sausage skin. Sausage according to one of the preceding claims, characterized in that the sausage meat contains white wine and / or red wine; Sausage according to one of the preceding claims, characterized in that the sausage meat contains comminuted onions, preferably between 10 and 20% by weight of the sausage meat.