DE2105361A1 - Poultry meat seasoning and preserving - by injecting aq mixt of essences and antioxidant seasonings - Google Patents
Poultry meat seasoning and preserving - by injecting aq mixt of essences and antioxidant seasoningsInfo
- Publication number
- DE2105361A1 DE2105361A1 DE19712105361 DE2105361A DE2105361A1 DE 2105361 A1 DE2105361 A1 DE 2105361A1 DE 19712105361 DE19712105361 DE 19712105361 DE 2105361 A DE2105361 A DE 2105361A DE 2105361 A1 DE2105361 A1 DE 2105361A1
- Authority
- DE
- Germany
- Prior art keywords
- poultry
- meat
- essences
- mixt
- preserving
- 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.)
- Pending
Links
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 17
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 6
- 239000000686 essence Substances 0.000 title claims abstract description 6
- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 5
- 235000013594 poultry meat Nutrition 0.000 title claims abstract 6
- 239000004278 EU approved seasoning Substances 0.000 title abstract 2
- 238000000034 method Methods 0.000 claims abstract description 17
- 235000013372 meat Nutrition 0.000 claims abstract description 10
- 244000144977 poultry Species 0.000 claims abstract description 10
- 238000002347 injection Methods 0.000 claims abstract description 4
- 239000007924 injection Substances 0.000 claims abstract description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 3
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 3
- 239000011780 sodium chloride Substances 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 3
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract 2
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract 2
- 229940073490 sodium glutamate Drugs 0.000 claims abstract 2
- 239000007788 liquid Substances 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 241000283690 Bos taurus Species 0.000 claims description 2
- 210000002381 plasma Anatomy 0.000 claims description 2
- 241000234282 Allium Species 0.000 claims 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims 1
- 235000006708 antioxidants Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 238000004904 shortening Methods 0.000 description 2
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 229930195712 glutamate Natural products 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
" Verfahren zum Würzen, Saftig- und Haltbarmachen von geschlachtetem Geflügel, deren Teile od. dgl." Die Erfindung betrifft ein Verfahren zum Würzen, Saftig- und Haltbarmachen von geschlachtetem Geflügel, deren Teile od. dgl.."Process for seasoning, juicing and preserving slaughtered meat Poultry, their parts or the like. "The invention relates to a method for seasoning, Making slaughtered poultry juicy and preserving their parts or the like.
Es ist als zum Stand der Technik gehörend bekannt, das Pleisch wie vorgenannt mit einer sogenannten Oberflächenwürzung zu versehen. Das Geflügel oder deren Teile wird/werden mit den Würzmitteln auf der Oberfläche bestreut, wodurch sich aber nur eine ausgesprochene Zonenwürzung ergibt, da die kürzung nicht tief genug in das Fleisch einzudringen vermag.It is known to be part of the state of the art, the pleisch like to provide the aforementioned with a so-called surface seasoning. The poultry or their parts is / are sprinkled with the condiments on the surface, whereby but only a pronounced zonal seasoning results, since the shortening is not deep can penetrate the flesh enough.
Eine vom Kern des Fleisches sich bis zur Oberfläche erstreckende Würzung läßt sich demzufolge mit den bekannten Würzverfahren nicht erreichen. Es hat sich in der Praxis aber gezeigt1 daß von vielen Kundenkreisen eine größere Würzmöglichkeit, wie zum Stand der Tachnik gehörend von Vorteil wäreO Hier sei als Beispiel der nicht geringe Diabetikerbereich benannt. Auch ist bei den bekannten Würzverfahren die Haltbarkeitsdauer des Fleisches auf ein Minimum beschränkt, ganz abgesehen davon daß die Saftigkeit des Fleisches zu wünschen übrig läßt.A seasoning that extends from the core of the meat to the surface consequently cannot be achieved with the known seasoning processes. It has in however, it has been shown in practice1 that many customer groups have a greater how it would be an advantage to belong to the state of the artO Here is not an example named low diabetic area. Also in the known seasoning process is the The shelf life of the meat is kept to a minimum, quite apart from that that the juiciness of the meat leaves something to be desired.
Der Erfinder hat sich in der Kenntnis der aufgezeigten Mängel die Aufgabe gestellt, ein Würzverfahren zu offenbaren, welches allen an ein solches gestellte Anforderungen gerecht wird. Nach der Erfindung zeichnet sich das Verfahren zum Würzen, Saftig- und Haltbarmachen dadurch aus, daß dem Geflügelfleisch od. dgl. in frischem oder gegartem Zustand eine geschmacksgebende oxydationshemmende Flüssigkeit aus 15 - 20 % Essenzen, 16 - 24 Gewürzen von antioxyd ate Charakter und 69 - 56 % Speisewasser von Hand, halb- oder vollautoiatisch unter Verwendung bekannter Mittel durch Injektion zugeführt wird.The inventor has the knowledge of the shortcomings identified The task is to reveal a seasoning process that everyone can use meets the requirements. According to the invention, the method is distinguished for seasoning, making juicy and preserving from the fact that the poultry or the like. when fresh or cooked, a flavoring, antioxidant liquid from 15 - 20% essences, 16 - 24 spices of antioxidative character and 69 - 56 % Feed water by hand, semi or fully automatic using known means is delivered by injection.
Hierbei setzen sich die Essenzen volumenmässig zusammen aus ca. 1/3 teil Matrium-Glutamat und ca, 2/3 Anteilen Rinderblutplasma. Hingegen bestehen die Gewürze volumenmässig aus ca. 3/5 Anteilen Kochsalz und ca. 2/5 Anteilen Zweibeln.In terms of volume, the essences are made up of approx. 1/3 part matrium glutamate and approx. 2/3 parts bovine blood plasma. On the other hand, there are spices In terms of volume, from approx. 3/5 parts table salt and approx. 2/5 Shares of two.
Hierbei sei ausdrücklich bemerkt, daß es sich bei den volumenangsben nur um gewisse Richtlinien handelt. Diese können sowohl nach oben als auch nach unten über- oder unterschritten seinq Das erfindungsgemäße W-ürzverfahren läßt sich sowohl für tiefgefrorenes Geflügel als auch für Frisch- oder gegartem Geflügel, Geflügelteilen od. dgl. verwenden.It should be expressly noted here that the volume ranges are only about certain guidelines. These can be both up and down Be above or below the bottom q The seasoning process according to the invention can be for frozen poultry as well as fresh or cooked poultry, Use poultry pieces or the like.
Dem betreffenden Fleisch wird die erfindungsgemäße geschmacksgebende Flüssigkeit mittels nadelbestückter Spritzvorrichtung von Hand, halb- oder vollautomatisch zugeführt. The flavoring liquid according to the invention is fed to the meat in question by hand, semi-automatically or fully automatically by means of a needle-tipped spray device.
Eine Dosiereinrichtung bestimmt dabei die Fliissigkeitsmenge für die betreffende Kürzung Gegenüber den bekannten Wiirzverfahren zeichnet sich das erfindungsgemäße Verfahren dadurch aus, daß infolge der sogenannten Injektionswiirzung das gesatte Fleisch, selbst im Kern, gleichmäßig mit einer Würzung durchzogen ist, Die Art der @@rzung nach den erfindungsgemäßen Verfahren nimmt dem Kunden alle bisher bestehenden Würzprob@eme und gibt dem zu verarbeitenden Betrieb die Möglichkeit, von sich aus in einer großen Skala die einzeluen Geschmachsnuaneen festzulegen.A metering device determines the amount of liquid for the relevant shortening Compared to the known Wiirz method, the one according to the invention is distinguished The process is characterized by the fact that, as a result of the so-called injection curvature, the full Meat, even in the core, is evenly pervaded with seasoning, the Kind of @@ rzung after the method according to the invention takes the customer all so far existing Würzprob @ eme and gives the processing company the opportunity to to determine the individual tastes on a large scale.
@arüberhinaus ist das erfindungsgenäße Würzverfahren eine echie Arbeitseinspárung für den Kunden. Hierbei ist insbesendere an Kunden mit Großküchen gedacht, vie zum Beispiel Kantinen, Krankenhäuser od. dgl..In addition, the seasoning process according to the invention is a real labor saving for the customer. This is especially intended for customers with large kitchens, vie for Example canteens, hospitals or the like.
Abschliessend darf noch erwähnt werden, daß durch das erfindungsgemäße würzverfahren das Fleisch bedeutend saftiger und eine größere Haltbarkeitsdauer gegenüber dem Herkömmlichen erreieht wird. Zum anderen wirkt die Würzflässigkeit nach dem erfindungsgemäßen Verfahren gleichzeitig oxydationshemmend.Finally it should be mentioned that by the inventive seasoning process, the meat is significantly juicier and has a longer shelf life compared to the conventional is reached. On the other hand, the spice liquid works at the same time antioxidant according to the method according to the invention.
Claims (3)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19712105361 DE2105361A1 (en) | 1971-02-05 | 1971-02-05 | Poultry meat seasoning and preserving - by injecting aq mixt of essences and antioxidant seasonings |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19712105361 DE2105361A1 (en) | 1971-02-05 | 1971-02-05 | Poultry meat seasoning and preserving - by injecting aq mixt of essences and antioxidant seasonings |
Publications (1)
Publication Number | Publication Date |
---|---|
DE2105361A1 true DE2105361A1 (en) | 1972-08-17 |
Family
ID=5797856
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DE19712105361 Pending DE2105361A1 (en) | 1971-02-05 | 1971-02-05 | Poultry meat seasoning and preserving - by injecting aq mixt of essences and antioxidant seasonings |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE2105361A1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE3890557C2 (en) * | 1987-07-02 | 1996-07-18 | Taiyo Fishery Co Ltd | Food material contg. added trans-glutaminase |
-
1971
- 1971-02-05 DE DE19712105361 patent/DE2105361A1/en active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE3890557C2 (en) * | 1987-07-02 | 1996-07-18 | Taiyo Fishery Co Ltd | Food material contg. added trans-glutaminase |
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