DE202020001637U1 - Combined kale cooked sausage - Google Patents

Abstract

Combined kale cooked sausage, characterized in that it contains kale in addition to the usual meat components, additives and spices for cooked sausage.

Description

The present invention relates to a combined kale cooked sausage.

Combined sauerkraut meat products, red cabbage meat products or white cabbage meat products are already known.

So describes the DE 199 54 985 A1 a combined sauerkraut and meat product that is offered either as sausage or meatball. In addition to the meat components, this meat product contains 30-40% sauerkraut components. The aim is to offer the end consumer a meat product that is lower in calories but enriched with fiber and has a digestive effect.

In the DE 20 2018 100 688 U1 describes a meat product, in particular a meatball or sausage, which, in addition to the meat and seasoning ingredients, also contains at least 10% by weight of red cabbage. The fried meatballs or sausages should be less dry after frying, and less salt is required for the sausage production due to the aromatic taste of the red cabbage, which is desirable for health reasons.

In the DE 196 33 087 A1 describes a process for the production of a meat-containing, ready-to-eat foodstuff with white cabbage. The production of cabbage rolls usually has the disadvantage that the meat filling cannot be wrapped in the irregularly shaped cabbage leaves by machine. By adding 15-85% blanched white cabbage cut into strips to a meat dough made from minced meat and deep-frying the meat and cabbage dough as shaped pieces, which are cooked again at 80 ° C, a meat-containing food is created, which the typical cabbage rolls Has a taste that is otherwise only created by roasting white cabbage.

A typical (north) German dish is kale with boiled sausage or beet jam with boiled sausage. When preparing this dish, the kale or beet pulp must be prepared separately, which is associated with an odor nuisance when cooking.

The object of the present invention was therefore to provide a food in which the separate step of preparing cabbage is dispensed with and which can be prepared quickly, without knowledge of cooking and without unpleasant smells.

This object is achieved by providing a combined kale and boiled sausage. The invention represents a convenience variant of a traditional multi-component meal.

Sausage types are collectively referred to as cooked sausage, the ingredients of which are predominantly cooked before processing into the sausage mixture. The bond between the individual components is achieved through solidified fat, jelly or egg white coagulated in the heat. In contrast to scalded sausages, cooked sausages do not stay cut when heated, but more or less dissolve. After filling in intestines, glasses or cans, the boiled sausage is cooked through again in hot water or steam before consumption. In addition to meat, cooked sausage often also contains offal (e.g. liver, tongue), blood or, in the case of grützwurst, grain.

In parts of northern Germany, the term “cooked sausage” is used more broadly and is also used for smoked meatballs and cabbage sausages. The term "cabbage sausage" is misleading because cabbage sausages do not contain cabbage per se, but more or less fatty pork, nitrite curing salt, pepper, allspice and possibly onions.

To produce cooked sausage, pork, possibly a proportion of beef not exceeding 5% by weight, and bacon or pork belly are minced with the meat grinder. Depending on the sausage recipe and taste, solidifying agents (e.g. egg or liquid protein), loosening additives (e.g. breadcrumbs) and spices (at least salt and pepper) are added and mixed together. For fine sausages, the mixture is also processed into a homogeneous dough with the cutter, with the addition of ice.

In a first embodiment, kale is added to this meat mass. The kale should be pre-cooked before adding to the meat mixture and to a particle size of max. 20 mm, preferably 10 mm, especially preferably 5 mm. If necessary, these particles can then be further boiled and chopped up to a fine kale sauce.

You should preferably prepare the kale to taste before adding it to the meat mixture (e.g. add lard, seared onions) and season with the traditional spices (e.g. salt, pepper, mustard), but you can also taste both together after mixing. The kale should be evenly mixed with the meat after adding it. The proportion of kale in relation to the meat mass can be between 15-85% by weight, 30-40% by weight is preferred.

The kale meat mass is then pressed into sausage skin using a sausage machine or filled into cans or glasses. The consistency achieved by mixing with kale is particularly advantageous when a mass that can be pressed into sausage is produced.

In addition to kale, it is also possible to add chopped (preferably cube or rectangle size of 2-6 cm) boiled potatoes and / or chopped (preferably cube or rectangle size of 2-6 cm) pork roast to the meat mixture and only then to pack it .

The above weight percentages relate to the ready-to-cook drained weight of the kale, for example after chopping, cooking / blanching and, if necessary, seasoning and seasoning.

The kale cooked sausage according to the invention can be heated by the consumer in the usual way for cooked sausage before consumption, for example in 80-90 ° C. warm water or a water bath. Since the vegetables are already contained in the product according to the invention, there is no need to prepare them separately. This means that even a person with no cooking skills can prepare a full meal and the unpleasant smell that arises when preparing vegetables separately is eliminated.

QUOTES INCLUDED IN THE DESCRIPTION

This list of the documents listed by the applicant was generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Patent literature cited

• DE 19954985 A1 [0003]
• DE 202018100688 U1 [0004]
• DE 19633087 A1 [0005]

Claims (4)

Combined kale cooked sausage, characterized in that it contains kale in addition to the usual meat ingredients, additives and spices for cooked sausage. Combined kale cooked sausage according to Claim 1 , characterized in that it contains 30-40% by weight of kale. Combined kale cooked sausage according to Claim 1 or 2 , characterized in that it contains further chopped boiled potatoes. Combined kale cooked sausage according to one of the Claims 1 to 3 , characterized in that it contains further minced pork roast.