DE2359663A1 - Processing collagen-contg. animal parts - partic. pig's trotters by mixing finely divided flesh with cooked cereals - Google Patents
Processing collagen-contg. animal parts - partic. pig's trotters by mixing finely divided flesh with cooked cerealsInfo
- Publication number
- DE2359663A1 DE2359663A1 DE2359663A DE2359663A DE2359663A1 DE 2359663 A1 DE2359663 A1 DE 2359663A1 DE 2359663 A DE2359663 A DE 2359663A DE 2359663 A DE2359663 A DE 2359663A DE 2359663 A1 DE2359663 A1 DE 2359663A1
- Authority
- DE
- Germany
- Prior art keywords
- flesh
- finely divided
- cooked
- trotters
- pig
- 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
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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Verfahren zur Verarbeitung von Schweinepfoten oder dergleichen Tierteilen mit hohem Kollagengehalt Method for processing pig paws or the like parts of animals with a high collagen content
Wolfgang Henning, 2ooo Hamburg 61, Niendorfer Straße 88Wolfgang Henning, 2ooo Hamburg 61, Niendorfer Strasse 88
Die Schweinepfoten, d. h. die unter dem sogenannten Eisbein liegenden Teile der Schweinebeine, auch Spitzbein genannt, haben nur einen sehr geringen Anteil an reinem Muskelfleisch und Fett. Der Gehalt an kollägenen Eiweißstoffen ist dagegen sehr hoch. Die Schweinepfoten werden gekocht küchenmäßig zu Speisen zubereitet. Wie bei einem Eisbein werden alle Teile des Spitzbeines bis auf die Knochen verzehrt. The pig paws, d. H. the one under the so-called pork knuckle lying parts of the pig's legs, also called pointed bones, have only a very small percentage of pure muscle meat and fat. The content of collagen proteins on the other hand is very high. The pork paws are cooked and prepared for meals in the kitchen. Like a knuckle of pork all parts of the pointed bone are consumed down to the bone.
Von den rohen Schweinepfoten lassen sich nicht alle rohen Fleischanteile von den Knochen entfernen,* so wie es bei den gekochten der Fall ist. So läßt sich ein rohes Brät mit allen kollägenen Eiweißteilen aus Spitzbein nicht herstellen.Not all of the raw pig paws can be raw Remove the meat from the bones, * as is the case with the cooked ones. This is how a raw sausage meat can be shared with everyone Do not make collagen protein parts from pointed bone.
Gekocht, d. h. durch Hitze aufgeschlossen, lassen sich derartige Tierteile durch bekannte Trennmaschinen derart verarbeiten, daß das Fleisch wie gewachsen von den Knochen getrennt wird. Die so gewonnene wärmegare , feinzerkleinerte Fleischmasse wird nach ihrer Erkaltung gummiartig fest. Mit der herkömmlichen Würzung läßt sich diese Masse nicht genußfähig verarbeiten. Die Versuche haben auch gezeigt, daß Fett oder/und Wasser die gummiartige Masse nicht aufzulockern vermag, wie es von einem wurstartigen Brät erwartet wird. Es . entstehen schmierige Pasten, die nicht .der Verbrauchererwartung entsprechen. Cooked, d. H. unlocked by heat, such animal parts can be processed by known cutting machines in such a way that that the flesh is separated from the bones as if it had grown. The heat-cooked, finely chopped ones obtained in this way Meat mass becomes rubbery after it has cooled down. This mass cannot be consumed with conventional seasoning to process. The experiments have also shown that fat and / or water cannot loosen the gummy mass, as is expected from a sausage-like sausage meat. It. the result is greasy pastes that do not meet consumer expectations.
SO 9823/OA80SO 9823 / OA80
Schweinepfoten und dergleichen kollagenhaltige Tierteile werden in geringen Mengen küchenmäßig verbraucht. Zum größten Teil werden diese Tierteile zu Leim, Gelantine und dergleichen Erzeughissen verarbeitet, nicht aber gewerblich in bedeutenden Mengen zu Waren der Fleischverarbeitung verwendet.Pig paws and similar animal parts containing collagen are consumed in small quantities in the kitchen. To the For the most part, these animal parts are processed into glue, gelatine and the like, but not commercially used in significant quantities in meat processing products.
Die vorliegende Erfindung löst das Problem, Schweinepfoten und dergleichen Fleisch mit ebenfalls hohem Kollagengehalt zu Waren mit Fleisch zu verarbeiten.The present invention solves the problem of pig paws and the like meat also having a high collagen content to process into goods with meat.
Nach der Erfindung wird derartig gearbeitet, daß das gegarte Fleisch wie gewachsen vorzugsweise mit bekannten Maschinen von den Knochen getrennt, feinst zerkleinert mit grob- oder/und feinzerkleinerten wärmegegarten Cerealien, wie z. B. Reis oder/und Mais, mit Gewürzen, Würzen oder anderen geschmacksgebenden Mitteln vermischt oder homogenisiert und in bekannten Behältern abgepackt, gegebenenfalls noch pasteurisiert oder sterilisiert wird.According to the invention, work is carried out in such a way that the cooked meat as grown, preferably with known machines separated from the bones, finely chopped with coarsely and / or finely chopped warm-cooked cereals, such as B. rice and / or corn, mixed with spices, condiments or other flavoring agents or homogenized and packed in known containers, optionally pasteurized or sterilized.
Hierdurch wird erreicht, daß die sonst gummiartige, ungenießbare Fleischmasse aufgelockert wird, wie es für eine Weiterverarbeitung eines. Fleischbräts notwendig ist. Durch verschiedenartige Cerealien und Gewürze lassen sich die verschiedenartigsten Waren mit Schweinepfotenfleisch herstellen. Solche Waren sind durch die kollagenen Eiweiße physiologisch bedeutungsvoll, weil der Verbraucher durch die heutige vorwiegende Verarbeitung kollagenarmer Fleische zu wenig solcher Eiweißgruppen erhält.This ensures that the otherwise gummy, inedible meat mass is loosened, as it is for a Further processing of a. Meat is necessary. Different types of cereals and spices can be used to create the most varied Making goods with pork paw meat. Such goods are physiological due to the collagen proteins meaningful because the consumer is not getting enough due to today's predominantly processing of low-collagen meat of such protein groups.
Die Zugabe der Cerealien gibt der Darmtätigkeit eine bessere Verdauung als die bekannten Bräts mit ihren Wasser- und Fettemulsionen. Das erfindungsgemäße kollagene Cerealienfleisch-Brät bildet eine neue Grundlage einer wohlschmeckenden Magerfleischkost.The addition of the cereals gives the intestinal activity a better digestion than the well-known sausage meats with their water and Fat emulsions. The collagenous cereal meat emulsion according to the invention forms a new basis for a tasty lean meat diet.
509823/0480509823/0480
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE2359663A DE2359663A1 (en) | 1973-11-30 | 1973-11-30 | Processing collagen-contg. animal parts - partic. pig's trotters by mixing finely divided flesh with cooked cereals |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE2359663A DE2359663A1 (en) | 1973-11-30 | 1973-11-30 | Processing collagen-contg. animal parts - partic. pig's trotters by mixing finely divided flesh with cooked cereals |
Publications (1)
Publication Number | Publication Date |
---|---|
DE2359663A1 true DE2359663A1 (en) | 1975-06-05 |
Family
ID=5899493
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DE2359663A Pending DE2359663A1 (en) | 1973-11-30 | 1973-11-30 | Processing collagen-contg. animal parts - partic. pig's trotters by mixing finely divided flesh with cooked cereals |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE2359663A1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113647577A (en) * | 2021-08-20 | 2021-11-16 | 滁州学院 | Novel green low-temperature processing technology for crystal hoof binding |
-
1973
- 1973-11-30 DE DE2359663A patent/DE2359663A1/en active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113647577A (en) * | 2021-08-20 | 2021-11-16 | 滁州学院 | Novel green low-temperature processing technology for crystal hoof binding |
CN113647577B (en) * | 2021-08-20 | 2024-05-07 | 滁州学院 | Green low-temperature processing technology for crystal pricked hooves |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP0156166B1 (en) | Milk-meat products | |
Šilovs | Fish processing by-products exploitation and innovative fish-based food production | |
RU2529154C1 (en) | Enriched chopped meat-and-vegetal semi-product | |
Ockerman et al. | Edible by-products | |
DE2543402C3 (en) | Production of a canned animal feed | |
DE2152655A1 (en) | Low fat meat food esp sausages,prodn - from lean meat and cheese | |
DE2203582C2 (en) | Process for the production of low-fat meat dishes and sausage products with the addition of milk | |
DE2359663A1 (en) | Processing collagen-contg. animal parts - partic. pig's trotters by mixing finely divided flesh with cooked cereals | |
CA2496811C (en) | Process for preparing consumable ground meat products from spent egg-laying hens | |
EP0695508A2 (en) | Cat food dressing | |
EP0505797B1 (en) | Process for producing a sliceable mixture of meat and cheese | |
EP0366822B1 (en) | Process to prepare meat products and sausages with low fat and low calorie content, by using filtered milk | |
JPH0568506A (en) | Agent for improving flavor | |
JPH01218571A (en) | Corn beef like canned food using poultry as raw material and its production | |
Taylor et al. | Diet at age 10 and 13 years in children identified as picky eaters at age 3 years in a longitudinal birth cohort study | |
EP0845953B1 (en) | Method for production sausage preparation based on mushroom raw material and containing vegetal protein | |
Tshabalala | Meat quality of South African indigenous goat and sheep breeds | |
Ulrikh et al. | CERVUS ELAPHUS: CULTIVATION IN THE KALININGRAD REGION, PROCESSING AND EVALUATION OF THE QUALITY AND SAFETY OF VENISON PRODUCTS | |
Kalibekkyzy et al. | Improved Organoleptic Properties in Cooked Sausages through a Mutton-Poultry Blend: An Analytical Study | |
DE188467C (en) | ||
LENGKEY et al. | UTILIZING CORN OIL IN PROCESSING OF CULLED LAYER HENS SAUSAGES | |
DE2839677A1 (en) | PROCESS FOR PRODUCING DEWATERED OR (COMPLETELY) DRIED FOOD, FEED OR VEGETABLE FOOD AND PRODUCTS MANUFACTURED BY THE PROCESS | |
DE102004060395A1 (en) | Preparation of a sausage mass, useful for processing a sausage product, comprises mincing meat, adding a spice mixture, mixing and converting to a sausage mass, adding beer or marinating the meat with beer before or after mincing | |
KR970014595A (en) | How to make aloe chicken bone soup | |
JPS63233764A (en) | Liver-like processed food and preparation thereof |