DE29517815U1 - Low-fat sausage preparation - Google Patents
Low-fat sausage preparationInfo
- Publication number
- DE29517815U1 DE29517815U1 DE29517815U DE29517815U DE29517815U1 DE 29517815 U1 DE29517815 U1 DE 29517815U1 DE 29517815 U DE29517815 U DE 29517815U DE 29517815 U DE29517815 U DE 29517815U DE 29517815 U1 DE29517815 U1 DE 29517815U1
- Authority
- DE
- Germany
- Prior art keywords
- low
- fat
- sausage preparation
- fat sausage
- preparation according
- 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.)
- Expired - Lifetime
Links
- 235000013580 sausages Nutrition 0.000 title claims description 29
- 238000002360 preparation method Methods 0.000 title claims description 16
- 235000004213 low-fat Nutrition 0.000 title claims description 10
- 235000013372 meat Nutrition 0.000 claims description 10
- 241000283690 Bos taurus Species 0.000 claims description 9
- 235000015278 beef Nutrition 0.000 claims description 9
- 235000013311 vegetables Nutrition 0.000 claims description 9
- 240000002234 Allium sativum Species 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 240000006108 Allium ampeloprasum Species 0.000 claims description 5
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 5
- 235000010591 Appio Nutrition 0.000 claims description 5
- 244000000626 Daucus carota Species 0.000 claims description 5
- 235000002767 Daucus carota Nutrition 0.000 claims description 5
- 244000018436 Coriandrum sativum Species 0.000 claims description 4
- 235000002787 Coriandrum sativum Nutrition 0.000 claims description 4
- 244000270834 Myristica fragrans Species 0.000 claims description 4
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 4
- 235000019264 food flavour enhancer Nutrition 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 239000001702 nutmeg Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 244000153885 Appio Species 0.000 claims description 3
- 235000003092 Artemisia dracunculus Nutrition 0.000 claims description 3
- 240000001851 Artemisia dracunculus Species 0.000 claims description 3
- 240000005183 Lantana involucrata Species 0.000 claims description 3
- 235000013628 Lantana involucrata Nutrition 0.000 claims description 3
- 241000212322 Levisticum officinale Species 0.000 claims description 3
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 claims description 3
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims description 3
- 235000011203 Origanum Nutrition 0.000 claims description 3
- 240000000783 Origanum majorana Species 0.000 claims description 3
- 244000062780 Petroselinum sativum Species 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 240000002657 Thymus vulgaris Species 0.000 claims description 3
- 235000007303 Thymus vulgaris Nutrition 0.000 claims description 3
- 235000008216 herbs Nutrition 0.000 claims description 3
- 239000001645 levisticum officinale Substances 0.000 claims description 3
- 235000011197 perejil Nutrition 0.000 claims description 3
- 239000001585 thymus vulgaris Substances 0.000 claims description 3
- 240000006054 Agastache cana Species 0.000 claims description 2
- 240000002022 Anthriscus cerefolium Species 0.000 claims description 2
- 235000007258 Anthriscus cerefolium Nutrition 0.000 claims description 2
- 240000007087 Apium graveolens Species 0.000 claims description 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 2
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims description 2
- 240000006891 Artemisia vulgaris Species 0.000 claims description 2
- 240000007124 Brassica oleracea Species 0.000 claims description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 2
- 235000010650 Hyssopus officinalis Nutrition 0.000 claims description 2
- 235000005135 Micromeria juliana Nutrition 0.000 claims description 2
- 235000010676 Ocimum basilicum Nutrition 0.000 claims description 2
- 240000007926 Ocimum gratissimum Species 0.000 claims description 2
- 240000004713 Pisum sativum Species 0.000 claims description 2
- 235000010582 Pisum sativum Nutrition 0.000 claims description 2
- 244000178231 Rosmarinus officinalis Species 0.000 claims description 2
- 240000002114 Satureja hortensis Species 0.000 claims description 2
- 235000007315 Satureja hortensis Nutrition 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 240000006927 Foeniculum vulgare Species 0.000 claims 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims 1
- 239000000203 mixture Substances 0.000 description 6
- 238000010411 cooking Methods 0.000 description 4
- 235000002566 Capsicum Nutrition 0.000 description 3
- 239000006002 Pepper Substances 0.000 description 3
- 235000016761 Piper aduncum Nutrition 0.000 description 3
- 240000003889 Piper guineense Species 0.000 description 3
- 235000017804 Piper guineense Nutrition 0.000 description 3
- 235000008184 Piper nigrum Nutrition 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 208000010470 Ageusia Diseases 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 235000019666 ageusia Nutrition 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 235000015223 cooked beef Nutrition 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 230000004580 weight loss Effects 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- 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
-
- 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
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)
Description
Die Erfindung betrifft eine fettarme Wurstzubereitung, insbesondere für Kochwürste.The invention relates to a low-fat sausage preparation, in particular for cooked sausages.
Für die meisten Bundesbürger gehört Wurst zu den wesentlichen Bestandteil der täglichen Ernährung. Dies hat insoweit seine Berechtigung, als der in der Wurst enthaltene Fleischanteil ernährungsphysiologisch wichtige Bausteine liefert, nämlich Eiweiße, Vitamine und Mineralstoffe. Andererseits enthalten die meisten im Handel erhältlichen Wurstwaren einen relativ hohen Fettanteil, denn Fett ist zum einen ein guter Träger für Aromastoffe, insbesondere für die des Fleisches, und es ist zum anderen für die Geschmeidigkeit und die gute Schnitt- bzw. Streichfähigkeit der Wurst verantwortlich.For most Germans, sausage is an essential part of their daily diet. This is justified insofar as the meat contained in the sausage provides important nutritional components, namely proteins, vitamins and minerals. On the other hand, most commercially available sausage products contain a relatively high fat content, because fat is a good carrier for flavorings, especially those of the meat, and it is also responsible for the smoothness and the good cutting and spreadability of the sausage.
Im Zuge der im häufiger auftretenden Ernährungsprobleme aufgrund einer zu hohen Fettzufuhr, die beispielsweise zu Übergewichtigkeit und zu Gefaßverengungen fuhren kann und und die nicht zuletzt die Gefahr eines Herzinfarktes mit sich bringt, besteht in zunehmendem Maße der Bedarf nach fettarmen Nahrungsmittel und somit auch nach fettarmen Wurstwaren. Die gewünschten Würste sollen möglichst wenig Fett enthalten, dabei aber den typischen Wurstgeschmack beibehalten.As a result of the increasing occurrence of nutritional problems due to excessive fat intake, which can lead to obesity and vascular constriction, and not least to the risk of a heart attack, there is an increasing need for low-fat foods and therefore also for low-fat sausage products. The desired sausages should contain as little fat as possible, but still retain the typical sausage taste.
Es ist deshalb Aufgabe der vorliegenden Erfindung, eine Wurstzubereitung, insbesondere für Kochwürste, zu schaffen, die besonders fettarm ist, ohne dabei geschmackliche Einbußen zu zeigen.It is therefore the object of the present invention to create a sausage preparation, in particular for cooked sausages, which is particularly low in fat without showing any loss of taste.
Diese Aufgabe wird mit einer Wurstzubereitung gelöst, die die Inhaltsstoffe Rindfleisch, Schwarte und Gemüse aufweist, vorzugsweise in einem Gewichtsverhältnis von etwa 80 Gewichtsprozent Rindfleisch, etwa 10 Gewichtsprozent Schwarte und etwa 10 Gewichtsprozent Gemüse.This task is solved with a sausage preparation that contains the ingredients beef, rind and vegetables, preferably in a weight ratio of about 80 percent beef, about 10 percent rind and about 10 percent vegetables.
Bei der Schwarte handelt es sich definitionsgemäß um die Haut von Schweinen. Diese Haut ist eine nahezu reine Kollagenschicht und enthält kein Fett. Das verwendete Rindfleisch sollte keine sichtbaren Sehnen aufweisen.By definition, the rind is the skin of pigs. This skin is an almost pure collagen layer and contains no fat. The beef used should not have any visible tendons.
Als Gemüse kommen insbesondere Möhren und/oder Erbsen und/oder Sellerie und/oder Kohl und/oder Lauch und/oder Knoblauch in Betracht. Das Gemüse kann roh oder mehr oder weniger vorgegart zu der Wurstzubereitung gegeben werden.Vegetables that can be used include carrots and/or peas and/or celery and/or cabbage and/or leeks and/or garlic. The vegetables can be added to the sausage preparation raw or more or less pre-cooked.
Geschmacksvarianten können dadurch erhalten werden, daß der Wurstzubereitung Knoblauch, Würzsoße, beispielsweise Worcestershiresauce, Trinkbranntwein, Fleischbrühe, gegebenenfalls in Pulverform, geriebene Muskatnuß, Koriander, Natriumglutamat oder ein anderer Geschmacksverstärker, Salz und Pfeffer, jeweils einzeln oder untereinander kombiniert, beigegeben sind.Flavor variations can be obtained by adding garlic, seasoning sauce, for example Worcestershire sauce, brandy, meat broth, possibly in powder form, grated nutmeg, coriander, sodium glutamate or another flavor enhancer, salt and pepper, each individually or in combination with each other, to the sausage preparation.
Eine besonders bevorzugte Wurstzubereitung ist durch einen Gehalt an 8 kg Rindfleisch, 1 kg Schwarten, 1 Sellerieknolle, 2 Stangen Lauch, 8-10 Möhren, 3-4 Knoblauchzehen, 60-80 g Aspik in 11 Fleischbrühe, 18-20 g Nitritpökelsalz, 4-5 g Pfeffer, 3 g geriebener Koriander, 2 g geriebene Muskatnuß, 1-2 g Geschmacksverstärker und Speisewürze inA particularly preferred sausage preparation is characterized by a content of 8 kg beef, 1 kg pork rinds, 1 celery root, 2 stalks of leek, 8-10 carrots, 3-4 cloves of garlic, 60-80 g aspic in 11 l meat broth, 18-20 g nitrite curing salt, 4-5 g pepper, 3 g grated coriander, 2 g grated nutmeg, 1-2 g flavor enhancer and seasoning in
der Rohmasse gekennzeichnet.the raw mass.
Falls erforderlich, wie beispielsweise im Fall von strengen Diäten, kann der Fettgehalt der erfindungsgemäßen Wurstzubereitung etwa 5 Gewichtsprozent oder weniger betragen.If necessary, such as in the case of strict diets, the fat content of the sausage preparation according to the invention may be about 5% by weight or less.
Die Wurstzubereitung kann einen Gehalt an Kräutern aufweisen, der verschiedene Geschmacksvarianten ermöglicht. Als Kräuter kommen insbesondere Basilikum und/oder Beifuß und/oder Bohnenkraut und/oder Estragon und/oder Kerbel und/oder Liebstöckel und/oder Majoran und/oder Oregano und/oder Petersilie und/oder Rosmarin und/oder Thymian und/oder Ysop in Betracht:The sausage preparation can contain herbs, which allows for different flavor variations. The herbs that can be considered are basil and/or mugwort and/or savory and/or tarragon and/or chervil and/or lovage and/or marjoram and/or oregano and/or parsley and/or rosemary and/or thyme and/or hyssop:
Bevorzugte Wurstzubereitungen sind in den folgenden Ausfuhrungsbeispielen beschrieben.Preferred sausage preparations are described in the following examples.
8 kg Rindfleisch werden in 5-8 cm große Würfel geschnitten, vorgesalzen und bei ungefähr 900C etwa 1 Stunde gegart. Nach etwa 30 Minuten Garzeit werden die zuvor gesäuberten und geschälten Sellerieknolle und Möhren, die Lauchstangen und die Knoblauchzehen zugegeben.8 kg of beef are cut into 5-8 cm cubes, pre-salted and cooked at about 90 0 C for about 1 hour. After about 30 minutes of cooking, the previously cleaned and peeled celery root and carrots, the leek stalks and the garlic cloves are added.
Die Schwarten werden gekocht, bis sie weich sind, erkalten gelassen und dann zusammen mit dem gegarten Gemüse fein vermählen, beispielsweise durch die lmm-Scheibe eines Fleischwolfs gedreht.The rinds are boiled until they are soft, left to cool and then finely ground together with the cooked vegetables, for example by passing them through the 10 mm disk of a meat grinder.
Das gegarte Rindfleisch wird noch im heißen Zustand vermählen, beispielsweise durch einen Fleischwolf gedreht, gewogen und der Gewichtsverlust durch eine entsprechende Gewichtsmenge Fleischbrühe ergänzt. Die Fleischbrühe wird erhitzt, mit Aspik in einem Verhältnis von 60-8Og Aspik /1 Fleischbrühe verrührt und anschließend mit dem vermahlenen Rindfleisch und der Gemüse/Schwartemischung vermengt. Die Masse wird mit 18-20 g Nitritpökelsalz, 4-5 g Pfeffer, 3 g geriebener Koriander, 2 g geriebene Muskatnuß, 1-2 g Geschmacksverstärker und Speisewürze abgeschmeckt, in Klarsichtdärme Kai. 90 abgefüllt und etwa 3 Stunden bei 800C gegart. Nach Abschluß des Garprozesses werden die Würste leicht massiert, um eingeschlossene Luft zu entfernen, nachgebunden und in kaltem Wasser abkühlen gelassen. Es ist abrer auch ohne weiteres möglich, die erfindungsgemäße Wurst zu erwärmen und sie heiß zu essen.The cooked beef is ground while still hot, for example through a meat grinder, weighed and the weight loss is supplemented with an appropriate amount of meat stock. The meat stock is heated, mixed with aspic in a ratio of 60-80g aspic /1 meat stock and then mixed with the ground beef and the vegetable/rind mixture. The mixture is seasoned with 18-20 g nitrite curing salt, 4-5 g pepper, 3 g grated coriander, 2 g grated nutmeg, 1-2 g flavour enhancer and seasoning, filled into Kai. 90 transparent casings and cooked for around 3 hours at 80 0 C. After the cooking process is complete, the sausages are massaged lightly to remove trapped air, tied again and left to cool in cold water. However, it is also possible to heat the sausage according to the invention and eat it hot.
Wie Beispiel 1, mit der Abwandlung, daß der Wurstmasse vor dem Kochen zusätzlich etwa 10 bis 50 g einer Kräutermischung aus Petersilie, Liebstöckel und Estragon beigemengt wird.Like example 1, with the modification that an additional 10 to 50 g of a herb mixture of parsley, lovage and tarragon is added to the sausage mixture before cooking.
Wie Beispiel 1, mit der Abwandlung, daß der Wurstmasse vor dem Kochen zusätzlich etwa 10 bis 50 g einer Kräutermischung aus Oregano, Thymian, Majoran und Lorbeer beigemengt wird.As in example 1, with the modification that an additional 10 to 50 g of a herb mixture of oregano, thyme, marjoram and bay leaves is added to the sausage mixture before cooking.
Claims (6)
und/oder Majoran und/oder Estragon und/oder Basilikum und/oder Beifuß und/oder Bohnenkraut und/oder Kerbel und/oder Oregano und/oder Rosmarin und/oder Thymian und/oder Ysop und/oder Lorbeer.6. Low-fat sausage preparation according to one of claims 1 to 5, characterized by a content of herbs, in particular parsley and/or lovage
and/or marjoram and/or tarragon and/or basil and/or mugwort and/or savory and/or chervil and/or oregano and/or rosemary and/or thyme and/or hyssop and/or bay leaf.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE29517815U DE29517815U1 (en) | 1995-11-10 | 1995-11-10 | Low-fat sausage preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE29517815U DE29517815U1 (en) | 1995-11-10 | 1995-11-10 | Low-fat sausage preparation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE29517815U1 true DE29517815U1 (en) | 1996-01-18 |
Family
ID=8015251
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE29517815U Expired - Lifetime DE29517815U1 (en) | 1995-11-10 | 1995-11-10 | Low-fat sausage preparation |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE29517815U1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE202016006401U1 (en) | 2016-10-11 | 2016-12-27 | Karl-Heinz Hornbergs | Composition of bite-firm, crisp, aromatic sausages |
| DE102016012306A1 (en) | 2016-10-11 | 2018-04-12 | Karl-Heinz Hornbergs | Composition of firm, crisp, aromatic sausages and method of making same |
-
1995
- 1995-11-10 DE DE29517815U patent/DE29517815U1/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE202016006401U1 (en) | 2016-10-11 | 2016-12-27 | Karl-Heinz Hornbergs | Composition of bite-firm, crisp, aromatic sausages |
| DE102016012306A1 (en) | 2016-10-11 | 2018-04-12 | Karl-Heinz Hornbergs | Composition of firm, crisp, aromatic sausages and method of making same |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R207 | Utility model specification |
Effective date: 19960229 |
|
| R156 | Lapse of ip right after 3 years |
Effective date: 19990901 |