DE3406590A1 - Meat-containing complete food product, process for the production thereof and use thereof - Google Patents

Abstract

A meat-containing complete food product having a balanced nutritional value made of comminuted meat and cereals or cereal flour, and, possibly, ingredients of milk, egg and spices, which is characterised in that it contains 5-20% by weight of protein 5-28% by weight of carbohydrates and fibre 15-42% by weight of fat 36-59% by weight of water based on the final product, in a homogeneous distribution, represents an extruded product and is present in a portioned, breaded form, and a process for the production thereof. The complete food products are suitable, particularly in breaded form, as a physiologically balanced fast food.

Description

Whole food product containing meat, process to

Its manufacture and its use The invention relates to a Whole food product containing meat made from minced meat, grain and possibly Ingredients of milk, egg as components, as well as spices, method of production this whole food product and its use.

Whole food products are already known that contain meat and starch Have components. In DE-OS 21 46 255 such products contain at least 10% by weight meat, at least 5% by weight fat, 15 to 35% by weight water and one relative high proportion Partly gelatinized starchy components.

The latter can reach up to 25% by weight. These products are in expanded form, which is achieved by adding the starting components treated at elevated temperature and pressure, after which under sudden Pressure reduction the expansion of the product is achieved. Through the expansion and the relatively strong gelatinization of the product has this typical bite and taste properties of their own. Also the product is in its composition from a nutritional point of view not optimal as a whole food product balanced.

In DE-OS 29 10 292 a food based on raw Minced meat and cereals, legumes or tubers, for grilling, roasting or deep-frying is described in which the said cereals, legumes or tubers in the form of flour, semolina, a concentrate or an extract, which in milk hydrated. The meat content can be used in this product in the range from 20 to 70% by weight and the proportion of cereals, legumes or Bulbous plants vary in the range from 30 to 80% by weight. Depending on how the quantities the meat and cereal proportions chosen can reflect the character of the product vary quite a bit, as well as its shape. However, it is common to all products that they were made using liquid milk. In addition, the Product is produced while avoiding cooking, which reduces the nature of the product, its appearance and consistency is influenced. Due to the raw version of the starting products, the shelf life properties of this product are also not completely satisfactory.

Finally, a typical delicacy in France is among the Term "Quenelles" in trade, consisting of meat, cereal flours, and fat Can assemble eggs. These products are often used as dumplings in broths or used as a side dish, whereby their external appearance is variable, what is already explained by the fact that they are in the household and butcher shop typically made.

There is a need for a whole food product, its nutritional value is balanced and especially in physiologically relevant amounts protein, carbohydrates and has fats side by side. This is supposed to be made up of quite diverse Starting materials producible product have a homogeneous appearance on be easy to manufacture on an industrial scale and have good storage capabilities with simultaneous quick preparation possibility for consumption. Of There is also a need to provide a method of manufacture this product.

This task is accomplished by providing a meat containing one Whole food product of the type mentioned solved, which is characterized Is that it is 5-20% by weight protein, 5-28% by weight carbohydrates and fiber 15-42% by weight of fat 36-59% by weight of water based on the end product, in a homogeneous distribution contains, is an extruded product and is present in breaded form in portions.

According to a particular embodiment, the inventive Product the following composition of the relevant components: 5-20% by weight Protein 5-28% by weight carbohydrates and fiber 15-42% by weight fat 36-59% by weight water The product is characterized by a balanced ratio of protein and carbohydrate and fat side by side, with products that have the following composition suffice, have very special advantages: 8-10 wt.% protein 10-15 wt.% carbohydrates and dietary fiber 25-32% by weight fat 45-50% by weight water, and 1-4% by weight table salt and minerals.

In the product according to the invention, the protein content can be vegetable and be of animal origin. Usually, however, the protein content is predominant of animal origin. The animal protein content delivering Component generally represents meat from warm-blooded animals and is in particular Pork, beef, veal, poultry or a mixture thereof. As part of the Invention, however, are particularly preferred products in which the meat portion predominantly or particularly inexpensively, consists exclusively of pork.

The protein-supplying component can also contain egg or parts of egg. In particular, the use of whole eggs is being considered. This is in frosted Condition in trade and can be used in this condition with advantage in the manufacturing process are introduced to obtain the product according to the invention.

The component that provides the carbohydrate content is usually high built on the basis of grain.

This can be in various forms, e.g. in the form of Flour, semolina, flakes etc .. Flours, semolina, flakes, concentrates or mixtures of these, are selected in particular from maize, wheat, bran, rye and oats. In particular, it is advantageous if the product according to the invention has the carbohydrate content delivering component at least partially contains a portion of the grain with husk. Due to the presence of such dietary fiber, such as cereal grains or hulls, besides the grain ingredients result in favorable nutritional properties.

In the component that supplies the carbohydrate content are As a rule, not all types of grain are represented side by side at the same time. In a The carbohydrates represent a particular embodiment of the product according to the invention delivering component wheat semolina and oatmeal, which may also Bran can be mixed in.

The component providing the fat content is usually predominant of animal origin. It can be achieved through the use of meat with attached fatty tissue, be made up of bacon, flavors and mixtures thereof.

Among the starting components mentioned above, in the inventive Product advantageously contain: pork, bacon and / or flavors, oatmeal, Semolina and, if necessary, milk extract substances, starch concentrates or protein (fractions) as a binder, as well as salt and other flavoring substances. These preferred starting components eggs and especially whole eggs can also be added.

The product according to the invention is according to a particularly preferred one Embodiment made of 8-30% by weight meat, especially pork, 0-15% by weight Egg or whole egg, 18-38% by weight of fat, which includes flavors, bacon and possibly vegetable Fats and oils or mixtures thereof is selected, as well as 5-28 wt.% Oat flakes, Semolina and, if necessary, bran as a cereal component, under Addition of water, salt and other flavoring agents, as well as starch or protein concentrates formed as a binder.

A particularly preferred product in the context of the invention is off 10-19 wt.% Pork, 7-15 wt.% Cereal components (oat flakes, semolina etc.), 20-28% by weight fat (bacon, flavors etc.), 2-15% by weight egg (especially whole eggs), as well as 25-40 wt.% water, with additional binders (starch, protein concentrates), Salt and flavorings may be present.

In particular, milk protein concentrates and, if appropriate, are used as binders Starch preferred.

The product according to the invention has a homogeneous distribution. This is achieved by mixing the starting products and crushing them achieved. At least one cutting process is carried out here, but another is carried out can follow, if this appears necessary. The crushing of the side by side existing components can be facilitated by the fact that some of the used Components have been pre-shredded.

This pre-shredding can be done separately for individual components, e.g. the meat portions, the added fat of animal origin, etc. The in to the inventive product containing components usually have a relative small particle size, but the husks of the grain portions are somewhat larger can be left. This is particularly preferred because by the Maintaining the proportion of grain in a relatively coarser condition than nutritional effective dietary fiber can come into its own. Hence it can be useful The husks of the grain portions or the grain flakes used do not have to be pre-shredded subordinate this to the other components only at a relatively late stage of the product so that the husks or cereal flakes, e.g. oat flakes, have a coarser particle size.

The particle size of the product according to the invention is normally less than 3 mm, but preferably less than 2 mm. In particular, however, it is favorable if the particle size is essentially or advantageously completely below 1.5 mm lies. There are thus particle sizes in the preferred product according to the invention particularly favorable below 1.5 mm, which includes all components, if necessary However, the husks and grains are not left a little larger.

The whole food product according to the invention is generally in the range cooked from 40 to 1800C. The product according to the invention is cooked using a A number of methods are envisaged, e.g. by heated air, radiant heat (e.g. by exposure to microwaves) or by cooking in a water bath. Will the Fermentation carried out in a water bath, a temperature range of 60 to 95 "C is favorable, however, it is particularly preferred to carry out the cooking in the range from 60 to 80.degree.

The cooking is preferably carried out after the product has been shaped an extruder, such as an elongated spout, or other conventional filling device performed. By cooking the product after it has been shaped, another Solidification of the product achieved. Leave the binders added the product due to its moisture or, if it is in a water bath, e.g.

in addition, if necessary, swell or it can react with water in a different way, so that an increase in strength or viscosity of the molded product is achievable.

Even if the cooking is carried out at temperatures above 100 ° C it is beneficial if the cooking temperatures are in the core of the product 850C, but better not to exceed 80 ° C.

This is achieved in a particularly advantageous manner when the shaped The product is cooked in a water bath at a temperature of 80 to 85 "C, for example is held.

The cooking can take place in a casing, but also without a casing molded product. However, it is preferred to cook the product to be carried out in the molded but not enveloped state, since through this results in a certain roughness of the outer surface of the molded product. This can be useful for further processing.

For example, it is possible and, in some embodiments, in particular preferred, the homogeneously distributed and divided starting products after molding, e.g. in a conventional filling device, to be introduced directly into a water bath, where they are subjected to a cooking in the range of 60 to 85 ° C.

The cooking temperatures of the product according to the invention are natural on the thickness or strength of the molding or, in general, the dimensions of the molded product addicted.

The product according to the invention is preferably in the form of a strand or chopsticks. If the strand is made in a larger width, for example using a correspondingly wide spout, it is also possible to produce the molded product to be cut in the manner of a loaf, so that also slices in this Case can be trained. However, such a cut is made wider produced strand usually after the completion of the cooking to a leach of the product, e.g. through water, or a development of the aroma-giving To convey substances during cooking.

The molded products according to the invention particularly preferably have the Form of a breaded stick or

elongated cuboid. If necessary, the corners of the rod be rounded. Appropriate Dimensioning of the product arise, for example, through the use of grommets or other customary ones Exit pieces of 25x15 mm resp.

20x10 mm etc. (width x height). The length of the products according to the invention usually does not exceed 10 cm after portioning. She is preferred in the range of 6 to 8 cm.

As mentioned above, however, it is also possible to round the product To guide outlet openings, so that a round cross-section is created. In this In this case, the diameter of the product according to the invention can be chosen to be somewhat larger be, for example 50 mm, so that after cooking when cutting in thickness selectable "slices" may arise.

However, it is particularly preferred, as stated above, that product according to the invention in rod or. Produce a rod shape as an end product. It is therefore usually also cooked in this form, albeit a previous one Cooking is not excluded according to the invention.

The product according to the invention is characterized in particular by that it consists of 8-30 wt.% meat, especially pork, 5-28 wt.% cereal component, in particular oat flakes, semolina and possibly bran, 0-15% by weight egg or whole egg, 18-38 wt.% Fat, which is made up of flavors, bacon, vegetable fats and oils alone or is selected in the mixture, with the addition of water, salt and flavorings formed, a comminution to a particle size of less than 3 mm of the starting products, be it beforehand or in a mixture, in at least one (vacuum) cutting process subjected, after obtaining a homogeneous mixture, optionally after increasing the viscosity by adding conventional viscosity enhancers such as starch, protein concentrates etc., produced in strand form, e.g. by conventional nozzles, conventional filling machines, the strand in the range from 40 to 1800C, but preferably in the range from 60 to 85 ° C cooked by exposure to hot air, radiant heat or in a water bath and after Pressing or cooking is portioned or breaded. Alternatively, it is also the same It is quite possible to do the portioning and / or breading before cooking, what depends on the type of cooking medium and type of preparation, e.g.

continuously or discontinuously, aligns.

In the context of the process according to the invention for the production of the whole food product it is often beneficial if the cereal component before addition to the other ingredients pre-swollen or, if necessary, heated, the medium being water or offers a watery base.

The comminution of the components and their mixing can moreover at low temperatures, preferably below 20 "C and particularly preferably below 10 ° C. A regulation of the temperatures can also be made more convenient Way can be achieved that the starting components partially or can be added completely frozen. In any case, however, should be during of the cutting process, overheating of the components can be avoided Could damage flavorings.

In the context of the process according to the invention, it is preferred that the To pretreat or pretreat the starting components in a certain way before they are combined to train. As mentioned above, the cereal component can be pre-swollen in water or scalded. In this case one leaves the liquid, i.e. water or Meat broth etc., on the cereal component or part of it for a long time act. As long as the cereal component does not contain any swellable constituents or should be retained in the product in a special granular, non-softened form, can dispense with prior swelling or scalding of this component will.

During the production of the product according to the invention, there is also the commonly used cereal component is also preferably an emulsion component Use. This serves to better bind the product, the strength properties beneficial to influence and a separation of individual components, e.g. of fat portions etc. to counteract within the product. The emulsion component is on Based on water, meat broth and fat, e.g.

Flavors and, if necessary, emulsifiers, e.g. protein concentrate, under Movement, possibly heat and fine division produced.

The third key component is what is known as the sausage meat component, those made from meat, animal fat and possibly protein, such as egg, in particular Whole egg (if eggs are used) can be produced. Also the sausage component can experience a pre-division as such. To produce the inventive The components are then put together in a suitable order, provided that such components are used. In general, the cereal component incorporated into the emulsion component or the cereal component and emulsion component united, to which the sausage meat component is then added. It depends on the type of composition of the components, however, a different order is also possible.

The compilation of the individual components can be done in a conventional Mixing and crushing device, e.g. a cutter, can be carried out conveniently. The viscosity the product is made with common binders, e.g. starch, protein concentrate, etc., set in the desired manner. Comminution can also be particularly advantageous and / or to perform mixing under vacuum, whereby the formability as well as the Consistency of the finished product is also controllable. As an area comes in particular a range from 0.2 to 0.9 bar, preferably 0.5 to 0.8 bar, in question.

The product can be used in essentially every phase of its manufacture be provided with flavoring substances such as salt, spices, etc. After a preferred embodiment of the product according to the invention will cheese is also added to this, with up to 15% by weight, based on the total composition, are generally added. Parmesan and / or Parmesan cheese are beneficial as cheese additions Gruyere etc., in question.

After the components have been put together, homogenization and fine division of the components at low temperature, shaping and cooking the product batter it on its outer surface. Corresponding breading mixes or breading are known to the person skilled in the art. They are usually based on Bread crumbs, spices, etc., thereby improving the adhesion of the meat containing cooked product beforehand with a batter, e.g. made of milk, if necessary can be treated with added egg. Various types of spices can be added to the breading, such as garlic, pizza spices etc., can be added, thereby enhancing the flavor character of the product can be influenced. According to a preferred embodiment of the In the invention, the meat-containing sticks are advantageously pre-fried subject. This pre-frying can be done with heated air, radiant heat or in the liquid bath, e.g. hot oil. After a quick frying, E.g. at 180 to 200C, in edible oil, the product is ready to eat. It serves with Advantage as a quick food product, e.g. in the pan or in a suitable deep-frying device only needs to be warmed up briefly.

The production of the product according to the invention is based on a preferred embodiment below shown in an example. However, this is within the scope of the teaching according to the invention and the ability of the person skilled in the art obviously modifiable.

Example 1 0.1 kg of bran and 1.2 kg of wheat semolina are added to 2.8 kg of water stirred in, the water having been brought to boiling temperature beforehand. One leaves Stand to swell at night.

In a conventional cutter, 4.2 kg of flavors and 4.3 kg of hot ones are used Finely divided water with the addition of spray-dried whey protein concentrate, an "emulsion component" is formed with stirring and cutting. To the The grain component is added to the emulsion component and then added given the sausage component. The sausage component was previously finely divided of 3 kg of lean pork, 0.8 kg of fine bacon of quality level II and 2.0 kg whole egg produced. After that, the viscosity is increased by adding starch elevated.

The homogeneous mixture is then fed through a conventional filling device Formed over a filling spout with a diameter of 25x15 mm and placed in a water bath Introduced for cooking at approx. 80 "C, with portioning taking place at the same time. Cooking is carried out for 12 minutes. The cooked one removed from the water bath The product had a firm consistency and was then coated in the usual batter milk with a little egg addition and then breadcrumbs to which salt and spices have been added, enveloped.

After that, the portions cut to a length of about 8 cm, Breaded, meat-containing chopsticks in a deep fryer at 180 "C for a short time pre-fried The removed product during its manufacture from the starting components Salt, seasoning and a little nutmeg had already been added and had a firm consistency and very good taste properties.

Example 2 There was 3.8 kg of a 60% lean pork mixture and 40% beef with 0.5 kg Flomen and 1.3 kg frozen whole egg in the example 1 processed in a conventional cutter to a sausage component. Separately from this was an emulsion component composed of 6 kg of water, 1.8 kg of Flomen and 2.8 kg of bacon prepares the additional vegetable protein concentrates available on the market Base in an amount of 1.2 kg were added. Furthermore, in the emulsion component 0.5 kg of corn grits and 0.15 kg of bran are incorporated. The emulsion component was then mixed homogeneously with a grain component, which was previously made from 3.1 kg of water, 1.2 kg semolina and 0.1 kg oat flakes with scalding and leaving to stand during 8 hours had been made.

The homogeneous mixture comminuted to a particle size of less than 2 mm was additionally provided with table salt, potato starch and onion seasoning.

The pasty homogeneous product was made with a conventional filling machine pressed through a round nozzle with a diameter of 50 mm and placed in the hot air duct treated briefly at 1200C. The strand was then cut into 25 mm thick slices and breaded in the manner described in Example 1, but with the breading mixture pizza seasoning was also added. This was followed by pre-frying during 1 minute at 185 "C in cooking oil.

The golden yellow breaded product had very good taste properties on.

Example 3 The procedure given in Example 1 was followed worked, with the combined sausage meat, grain and emulsion components, however an additional 10% by weight, based on the total weight of the mixture, of cheese mixture was added, which consisted mainly of grated Parmesan cheese. That essentially product obtained according to the method of preparation described in Example 1 had a distinct cheese taste, which additionally complemented the full flavor note.

Example 4 An aqueous preparation, starting from 2.1 kg Water, 1.5 kg Flomen and 0.5 kg bacon with the addition of 0.3 kg starch concentrate Finely homogenized in the cutter. 0.3 kg of wheat germ was added to this emulsion. Then 0.5 kg of corn grits scalded in 6.5 kg of water were added after cooling.

Thereupon a previously prepared sausage meat component was made from 0.8 kg Frozen whole egg, 0.6 kg bacon and 1.4 kg veal added. The one at 10 The mixture kept up to 120C was reduced to a particle size of smaller in the cutter brought than 1.5 mm, whereby by a previous comminution of the fat portions In the emulsion as well as the sausage component it was ensured that the fat content predominantly in very small orders of magnitude in the range of 100 micrometers and smaller templates.

After extruding the mass through a spout of one dimension of 25 × 15 mm, the strand was passed through a water bath kept at 80 ° C. and portioned and then with a breadcrumbs, egg yolk and milk breading, the additional a seasoning mixture was added, coated. The breaded sticks with a length of approx. 6 cm were pre-fried for 40 seconds at 200 "C in cooking oil, after which they were ready to eat was.

Claims (37)

Whole food product containing meat, process for its production and its use PATENT CLAIMS 1. Whole food product containing meat with balanced nutritional value from minced meat and grain or grain flour, and, if applicable, ingredients of milk, egg and spices, thereby g e k e It should be noted that there are 5-20 wt.% protein, 5-28 wt.% carbohydrates and fiber 15-42% by weight of fat 36-59% by weight of water based on the end product, in a homogeneous distribution contains, is an extruded product and is present in breaded form in portions. 2. Whole food product according to claim 1, g e k e n n -z e i c h n e t through 8-15% by weight protein 10-24% by weight carbohydrates and dietary fiber 22-35% by weight fat 39-56 % Water by weight. 3. Whole food product according to claim 1 or 2, g e -k e n n z e i c h n e t through 8-10 wt.% protein 10-15 wt.% carbohydrates and dietary fiber 25-32 % By weight fat 45-50% by weight water, and 1-4% by weight table salt and minerals. 4. Whole food product according to one or more of the preceding claims, g e k e n n n z e i c h -n e t through 8-12 wt.% protein 15-21 wt.% carbohydrates and Dietary fiber 22-32% by weight fat 45-50% by weight water. 5. Whole food product according to one or more of the preceding claims, as a result, the fact that the protein content is predominantly animal Is of origin. 6. Whole food product according to one or more of the preceding claims, as a result, that the animal protein content supplies Component is pork, beef, veal, poultry meat or a mixture thereof. 7. Whole food product according to one or more of the preceding claims, as a result, that the carbohydrate content is supplied Component flours, semolina or concentrates or mixtures thereof includes those under Corn, wheat, bran, rye and oats are selected. 8. Whole food product according to one or more of the preceding claims, as a result, that at least a portion of the grain is included Sleeve is present. 9. Whole food product according to one or more of the preceding claims, in that it contains wheat semolina and oat flakes. 10. Whole food product according to one or more of the preceding claims, in that it also contains bran. 11. Whole food product according to one or more of the preceding claims, as a result, that the protein-supplying component egg or Contains egg parts. 12. Whole food product according to one or more of the preceding claims, as a result, that the component providing the fat content is predominantly of animal origin. 13. Whole food product according to one or more of the preceding claims, as a result, that the fat content-providing component is under Meat with attached fatty tissue, bacon, flavors or mixtures thereof were selected is. 14. Whole food product according to one or more of the preceding claims, This means that it is made from pork, bacon and / or Flomen, oat flakes, semolina and optionally milk extract substances is formed. 15. Whole food product according to one or more of the preceding claims, by the fact that it also includes parts of egg. 16. Whole food product according to claim 15, characterized in that g e -k e n n z e i c n e t that the egg represents whole eggs. 17. Whole food product according to one or more of the preceding claims, in that it consists of 8-30% by weight of meat, in particular Pork, 0-15% by weight egg or whole egg, 18-38% by weight fat, which is Bacon and possibly vegetable fats and oils is selected, as well as 8-30% by weight Cereal components, in particular oat flakes, semolina and optionally bran under Addition of water, salt and flavorings is formed. 18. Whole food product according to one or more of the preceding claims, in that it is preferably made from 10-19% by weight of pork 7-15% by weight of cereal component 20-28% by weight of fat 2-15% by weight of egg 25-40% by weight of water as well as binders and flavorings is formed. 19. Whole food product according to claim 17 or 18, characterized g e k e n n notices that there are additional milk protein concentrates and possibly Contains starch as a binding agent. 20. Whole food product according to one or more of the preceding claims, as a result, that the homogeneous distribution by at least a cutting process has been achieved. 21. Whole food product according to one or more of the preceding claims, This means that the homogeneous distribution is achieved by cutting all components of the whole food product, which may only contain the pods to which the grain proportions are not subject is reached. 22. Whole food product according to claim 21, characterized in that g e -k e n n z e i c N e t that the particle size is less than 3 mm. 23. Whole food product according to one or more of the preceding claims, as a result, the particle size of all components is substantially or completely below 1.5 mm. 24. Whole food product according to one or more of the preceding claims, This is because it is cooked in the range from 40 to 1800C is. 25. Whole food product according to one or more of the preceding claims, This means that it is cooked in a water bath at 60 to 95 "C is. 26. Whole food product according to claim 24, characterized in that it is k e n n z e i c Neither does it cook in water for 10 to 20 minutes. 27. Whole food product according to one or more of the preceding claims, by the fact that it has been cooked without being wrapped. 28. Whole food product according to one or more of the preceding claims, This means that the extrusion is carried out through a grommet or a conventional outlet piece of a filling device is reached. 29. Whole food product according to one or more of the preceding claims, in that it consists of 8-30% by weight of meat, in particular Pork, 0-15% by weight egg or whole egg, 18-38% by weight fat, which is Bacon and possibly vegetable fats and oils is selected, as well as 8-30% by weight Cereal components, in particular oat flakes, semolina and optionally bran formed with the addition of water, salt and flavorings, a crushing on a particle size of less than 3 mm in at least one (vacuum) cutting process subjected, after obtaining a homogeneous mixture, optionally after increasing the viscosity by adding conventional viscosity enhancers, especially starch, pressed in strand form, the strand in the range from 40 to 1800C by action hot air, radiant heat or cooked in a water bath and after pressing or Cooking has been portioned, breaded and, if necessary, pre-fried. 30. Whole food product according to claim 29, characterized in that g e -k e n n z e i c It does not mean that the grain component, which may have been left raw, is to be added is pre-swollen to the other components. 31. Whole food product according to claim 29 or 30, characterized in that notices that the crushing and mixing at a temperature below 200C and cooking at 40 to 95 "C in water, avoiding significant leaching for a time ranging from 5 to 20 minutes. 32. Process for the manufacture of the product according to one or more of claims 1 to 31, characterized in that it consists of 8-30% by weight Meat, especially pork, 0-15% by weight egg or whole egg, 18-38% by weight fat, the one chosen from flavors, bacon and possibly vegetable fats and oils is, and 8-30 wt.% Grain component, especially oat flakes, semolina and if necessary bran formed with the addition of water, salt and flavorings, one Comminution to a particle size of less than 3 mm in at least one (vacuum) cutting process subjected, after obtaining a homogeneous mixture, if necessary after increasing the viscosity by adding conventional viscosity enhancers, especially starch, pressed in strand form, the strand in the range from 40 to 18 "C by action hot air, radiant heat or cooked in a water bath and after pressing or Cooking is portioned and then breaded and, if necessary, pre-fried. 33. The method according to claim 32, characterized in that it is n -z e i c h n e t that the raw cereal component before being added to the other ingredients is pre-swollen. 34. The method as claimed in claims 32 or 33, characterized in that it is possible to use it i n e t that crushing and mixing at a temperature below 20 "C and cooking at 40 to 950C in water, avoiding significant leaching for a time ranging from 5 to 20 minutes. 35. The method according to any one of claims 32 to 34, characterized in that g e k e It is not noted that the starting components are a sausage meat component before being mixed based on minced meat, bacon and / or flavors and possibly egg, an emulsion component made from crushed fat or oil and binders such as protein concentrate and / or starch, as well as a cereal component from optionally pre-swollen or scalded grain in the form of grain, semolina or flour. 36. Use of the whole food products according to one or more of the claims 1 to 31 for the production of breaded, optionally pre-fried quick food products. 37. Use according to claim 36 for the production of rod-shaped breaded quick food products.