DE2127202A1 - Low-fat sausage-like meat prods - contg milk proteins and lean curd - Google Patents

Abstract

Sausage-like consistency is achieved without addn. of lard or another fat by mixing mass prepd. from comminuted meat, salt, phosphates and ice, with an aq. emulsion of milk proteins and fresh lean curd, and heating the mixt. at 65 degrees C to effect gelling. Prods. are relatively inexpensive.

Description

Process for the production of sausage-like meat dishes without additives of bacon or fat The invention relates to a process for the production of low-fat, sausage-like meat dishes that are very beneficial from a nutritional point of view, which does not require the addition of bacon or fat, and those made in this way Products.

The production of scalded sausage and cooked sausage is regulated by the food law and the craftsmanship precisely defined.

In the production of boiled sausage, the preparation of sausage meat is the most important most essential process. Here, muscle meat is made with the addition of water or ice and salt crushed. The main thing is to get as much of as possible To bring the muscle protein contained in the sarcolemic tubes into solution, the then partly in suspended, partly in dissolved form and when heated experiences a coagulated coagulation. This creates binding and cut resistance of the finished product.

The following processes take place in detail: First, a mechanical one takes place Shredding that starts in the grinder and continues in the cutter (switch-off of the wolf). This leads to an opening of the sarcolemic tubes. That alone however, would not be sufficient for muscle protein dissolution. Necessary is also a solvent, which can be added in the form of chilled water or Ice snow takes place.

Depending on the type and quality, the scalded sausages are of different sizes Amounts of fat in coarse or finely chopped form are added. Here it can be pork bacon, tallow or vegetable 01. Admixture of fat is done by the grinding action of the cutter knife, the end product is one Fat-water-protein emulsion in which the extracted protein plays the role of an emulsifier and stabilizer occupies. The heat coagulation required after the sausage meat is finished takes place by smoking and scalding in a kettle or in an air cooker at temperatures between 72 and 750C.

Cooked sausages are made from cooked meat. The solidification is obtained by fat or by heat coagulation of the liver or blood, as one Crosslinking of the individual meat fibers is not possible because of the mostly high fat content is.

The disadvantage of the conventional manufacturing process for a meat dish lies in the large proportion of fat in the end product.

The difficulty of low-fat sausage, especially scalded and cooked sausage Manufacture requires the development of new foods that suit the consumer can dissuade you from your previous consumption habits.

The present invention was based on the object of a manufacturing method through which the fat content is reduced to a minimum. Simultaneously low consumer prices are to be achieved despite the lack of relative cheap fat and adipose tissue.

Surprisingly, it was found that low-fat sausage-like Meat dishes can be made by adding cream cheese.

The invention relates to a method for the production of low-fat, Sausage-like meat dishes without the addition of bacon or fat, which is characterized is that digested milk protein is mixed in the cutter, this mass of cream cheese is added and the quark-milk protein-water emulsion is cut until the emulsion is complete is then homogenized with meat prepared in a known manner in the cutter and the sausage-like meat dish thus prepared is seasoned and placed in a metal container is cooked at 650C water temperature.

In terms of the production process for the scalded sausage, we start with one Basic meat from. However, instead of the fat percentage, we use cream cheese and preferably Quark. The sausage-like consistency of the meat dish according to the invention is achieved by adding emulsified quark to the so-called sausage meat. The curd is made with open minded Milk protein or Blood plasma emulsified and the suspension or solution of the muscle protein 'added. The end product is a quark-water-protein emulsion. The dissolved protein takes on the role of the stabilizer of the non-coagulable Quark shares.

The production of cooked sausage-like meat dishes is similar to that with the cooked sausage in front of you. Instead of fat, according to the invention, quark is again used added. In this procedure, the solidification is achieved by heat coagulation of the liver, Blood or rind mass reached.

In the experiments, the production of boiled sausage is more similar Meat and quark dishes are based on cold muscle meat. For better preparation therefore pyrophosphate (pH 7.2) is used. When using battle warm There is no need to add phosphate to meat.

Example 1 3000 g of beef lean meat with the addition of 75 g of curing salt, 22.5 g of phosphate and 600 g of ice are processed into sausage meat in a cutter.

Then 300 g of digested milk protein (according to Paragraph 5 of the Meat Ordinance) mixed in the cutter with 1200 g of water. This mass was 1000 g of quark (lean level) added and chopped until the emulsion is complete. This quark-milk protein-water emulsion was then homogenized with the prepared sausage meat in the cutter. The thereby Meat and quark mass obtained was seasoned and made in the manner of fine meat sausage cooked in a metal container at 650C water temperature.

Example 2 In the production of cooked sausage-like meat and quark dishes The first were 1000 g of quark with 300 g of digested milk protein and 1200 g Water emulsified in the cutter.

Then 1500 g of liver were in the cutter with the addition of 66 g of curing salt finely divided.

1000 g of cooked lean meat were also chopped up in the cutter and mixed in sequence with the quark emulsion and the homogenized liver. This mass was seasoned like a liver pate and at 650C water temperature cooked in a cellophane sleeve.

The novel food product according to the invention and its manufacturing method presents an important novelty by processing meat with quark the field of food production.

The technical progress is based on the extremely simple production of low-fat boiled and boiled sausage-like lead quark dishes with the help of emulsified Cream cheese and preferably quark. The food products according to the invention correspond in their composition the nutritional needs and requirements with a diet according to modern knowledge, since it is extremely low in fat and thus are also low in calories and have a high content of high quality proteins.

By using diet salt and diet spices appropriately, you can this is why these foods are also made into excellent dietetic foods will.

Claims (4)

Patent claims: 1. Process for the production of low-fat, sausage-like meat dishes without the addition of bacon or fat, characterized in that digested milk protein is mixed in the cutter, cream cheese is added to this mass and complete Emulsion is cut, the 2uark milk protein water emulsion then-with the sausage meat prepared in a known manner is homogenized in the cutter and the so Sausage-like meat dish produced and seasoned in a metal container at 65 ° O Water temperature is cooked. 2. The method according to claim 1, characterized in that optionally use blood plasma or suspended dry blood plasma instead of milk protein will. 3. The method according to claim 1, characterized in that as cream cheese Quark (lean) is used. 4. The method according to claim 1, characterized in that the muscle meat before mixing with the quark-milk protein-water emulsion with the addition of salt, Phosphates and ice are processed into sausage meat or broken down in the cutter.