DE3818319A1

DE3818319A1 - Process for producing a self-contained round ring sausage covered with a natural casing.

Info

Publication number: DE3818319A1
Application number: DE3818319A
Authority: DE
Inventors: Reiner Reutzel
Original assignee: Individual
Current assignee: Individual
Priority date: 1988-05-30
Filing date: 1988-05-30
Publication date: 1988-12-22
Also published as: DE3818319C2

Abstract

The invention relates to a process for producing a self-contained round ring sausage (1) covered with a natural casing. The well-cooled filling is chopped to 50% of the dimensions in the cutter and the required spices and contents to prevent a premature emulsification are added and the filling is given a final cuttering in the further procedure to the intended final grain size. The prefabricated ring casings (3) are filled by means of a device on which is additionally slipped an extra length of the casing of 30 to 50%. This extra length is smoothly slipped over the filling region (3.1). A ripening process then follows which is generally associated with a smoking operation. <IMAGE>

Description

Die Erfindung betrifft ein Verfahren zur Her stellung einer in sich geschlossenen runden, mit einem Naturdarm überzogenen Ringwurst.The invention relates to a method for manufacturing position of a self-contained round, with a sausage-coated ring sausage.

Eine solche Wurst bietet, wie interne Versuche zeigen, eine Reihe von Vorteilen, mit denen ins besondere der Entmischung der Füllung wirksam entgegengetreten werden kann.Such a sausage offers, like internal experiments show a number of advantages with which ins special the separation of the filling is effective can be countered.

Es ist eine bekannte Tatsache, daß bei hängenden Würsten die Salze und Gewürze oft übermäßig in den Bereich ihres unteren hängenden Endes abgesetzt werden, so daß der Genuß der Wurstrestlänge oft stark beeinträchtigt wird.It is a known fact that when hanging Sausages and spices are often excessive in the sausages Area of their lower hanging end be, so that the enjoyment of the sausage residue often is severely impaired.

Die geschlossene Ringwurst läßt diesen Einfluß ungleichmäßiger Wichte grundsätzlich nicht so stark in Erscheinung treten, da die hohe wirk same statische Drucksäule, d.h. bis zum unteren Wurstzipfel, auf mehr als die Hälfte reduziert ist, da im Bereich des unteren Wurstbogens eine Verzögerung der Absetzwirkung durch zusätzliche Reibung im Bogen gegeben ist.The closed ring sausage leaves this influence uneven weights generally not so appear strongly because the high effect same static pressure column, i.e. to the bottom Sausage slices reduced to more than half is there in the area of the lower sausage sheet Delay of the withdrawal effect by additional There is friction in the arc.

Unabhängig davon braucht die Wurst, die "Enden tauschend", nicht umgehängt werden, da bereits eine kleine, in zeitlichem Abstand wiederholte Weiterdrehung des Ringes über eine Stange genügt, um die Stabilität der Füllung einzustellen und aufrechtzuerhalten. Regardless, the sausage needs the "ends swapping ", not to be reassigned, since already a small one, repeated at intervals Further rotation of the ring over a rod is sufficient, to adjust the stability of the filling and maintain.

Ein weiterer Vorteil ist in dem geschlossenen Enddarm darin zu sehen, daß dieser einen opti malen Luftabschluß der Wurstfüllung gewährleistet, so daß trockene oder durch Luftzutritt ver dorbene Wurstenden vermieden werden können.Another advantage is in the closed Rectum to see that this one opti ensures that the sausage filling is free of air, so that dry or admitted air end sausages can be avoided.

Es ist deshalb Aufgabe dieser Erfindung, ein Verfahren nach der eingangs beschriebenen Art zu nennen das die Erfüllung der genannten Vorteile ermöglicht.It is therefore an object of this invention Process according to the type described at the beginning to call that the fulfillment of the advantages mentioned.

Die erfindungsgemäße Lösung sieht vor, daßThe solution according to the invention provides that

a) the well-cooled, including the Ge filling containing seasoning in the cutter about 50% of the dimension of the intended Finished grain is crushed and at Achieve this degree of shredding including the species-specific salts the required proportion of funds to prevent premature emul be added;
b) that the pre-shredded and so prepared Filling finished on the final grain the material after completion of the step, with complete clarity the grain, is slightly binding;
c) that the filling in prefabricated wreath casings by means of a device which, in the approach stretching the intestinal caliber to about 105% the intended sausage length being the length of the intestine the approach on the device 30 to 50% of the total protrudes length;
d) that the filling device is removed and the excess length of the intestine by the loose Thorn created sausage wreath then starting from the start of filling, pulled over the sausage or is streaked, the intestinal surface of the filled area and the intestines area of the coated area absolutely bold is to be kept free;
e) that the ripening process after one of the sausage variety appropriate regulation is made.

Dieses Verfahren läßt sich für die Aufbereitung einer Vielzahl von Wurstsorten verwenden.This procedure can be used for reprocessing use a variety of sausages.

Besonders vorteilhaft lassen sich sogenannte Bauern-Cervelatwürste oder dergleichen herstellen, wobei die vorgefrorene Füllung aus einem Rohwurstmaterial
40% Schweinefleisch S II
30% Rindfleisch R II und
30% Speck S VIII
enthaltend, besteht,
dem, bezogen auf das Gewicht, 24 bis 32 g/kg Nitrit-Pökelsalz (NTS) während der Zerkleinerung auf 8 mm Körnung zugegeben wird, daß mit Ende der ersten Zerkleinerungsstufe oder zu Beginn der zweiten Stufe auf 4 mm, der Wurst füllung 20 bis 30 g/kg eines Gewürzträgers zu gegeben wird, wobei der Bestandteil außer Glukon delta-Lakton (GDL) Pfeffer, Zucker, Glutamat sowie weitere Geschmachsveredler enthält, und daß für die Reifung zwei Methoden vorgesehen sind, und zwarSo-called farmer's cervelate sausages or the like can be produced particularly advantageously, the pre-frozen filling being made from a raw sausage material
40% pork S II
30% beef R II and
30% bacon S VIII
containing, consists,
to which, based on the weight, 24 to 32 g / kg nitrite pickling salt (NTS) is added during the comminution to 8 mm grain, that at the end of the first comminution stage or at the beginning of the second stage to 4 mm, the sausage filling 20 to 30 g / kg of a spice carrier is added, the component containing, apart from glucon delta-lactone (GDL), pepper, sugar, glutamate and other flavor enhancers, and that two methods are provided for the ripening, namely

a) first day 24 ° C / 85% humidity; second day 22 ° C / 80% humidity; then smoke to the desired color

oder nach Methodeor by method

b) two days of cold storage at 4 to 8 ° C; third day 22 to 24 ° C / 85% humidity; fourth to fifth day 20 ° C / 75% humidity; then smoke to the desired color.

Für die Därme wird vorgeschlagen, daß der ein Kaliber von 40 bis 45 mm aufweisende Darm gut ge wässert wird, und zwar so lange, bis er ausreichend geschmeidig ist.For the intestines, it is proposed that the one Gut from 40 to 45 mm caliber is watered until it is sufficient is supple.

Ganz allgemein kann man für die Fertigung fest halten, daß die Füllung der Wurst in den Füllbereich des Darmes eingebracht und fest verfüllt wird, und daß bei Beendigung des Füllvorganges die Überlänge des Darmes über den Füllbereich ge schoben wird und den Überlappungsbereich bildet.In general, you can fix for manufacturing hold, that the filling of the sausage in the filling area the intestine is inserted and backfilled, and that at the end of the filling process Excess length of the intestine over the filling area is pushed and forms the overlap area.

Damit wird das Verfahren den Anforderungen der Aufgabenstellung in vollem Umfang gerecht. The procedure thus meets the requirements of Task fully met.

Die nach diesem Verfahren hergestellte Ringwurst wird durch die beigefügte Zeichnung beispielsweise näher erläutert.The ring sausage produced by this process is for example by the attached drawing explained in more detail.

Die Ringwurst 1 wird durch einen Darm 3 umhüllt, wobei der eigentliche Füllbereich 3.1 die Füllung aufnimmt.The ring sausage 1 is covered by a casing 3 , the actual filling area 3.1 taking up the filling.

Nach dichter Verfüllung wird das Füllgerät, bei spielsweise ein Füllhorn, entfernt und über das verfüllte Ende, in der Regel unterstützt durch eine manuelle Manipulation, dem Endbereich der Überlänge aufgesteckt im weiteren die Über länge über den Füllbereich 3.1 gestreift, wobei die Überlänge den Üherlappungsbereich 3.2 bildet.After dense filling, the filling device, for example a cornucopia, is removed and attached to the filled end, usually supported by manual manipulation, the end region of the excess length, the excess length is slipped over the filling area 3.1 , the excess length overlapping area 3.2 forms.

Claims

1. A process for producing a self-contained round ring sausage with a natural casing, characterized by the following process steps:

a) the well-cooled filling, including the spices, is crushed in the cutter to about 50% of the size of the intended finished grain and, when this degree of crushing is achieved, the species-specific salts, including the required proportion of agents to prevent premature emulsification, are added;
b) the pre-shredded and thus prepared filling is finished on the final grain, the material after completion of this step, with perfect clarity of the grain, is slightly binding;
c) the filling in prefabricated bowel intestines by means of a device which, stretching the intestinal caliber in the attachment area, is firmly introduced to about 105% of the length of the sausage seen before, the length of the intestine protruding from the attachment on the device 30 to 50% of the total length;
d) Remove the device for filling and the excess length of the intestine of the loose sausage wreath created by a mandrel is then drawn or streaked, starting from the beginning of filling, over the sausage, the intestinal surface of the filled area and the intestinal surface of the coated area being absolutely free of fat hold is;
e) Maturing process according to a regulation corresponding to the type of sausage.

2. The method according to claim 1, characterized in that
that this is used for the production of a farmer's cervelate sausage or the like, the pre-frozen filling being made from a raw sausage material
40% pork S II
30% beef R II and
30% bacon S VIII
containing, to which, based on the weight, 24 to 32 g / kg nitrite pickling salt (NTS) is added during the comminution to 8 mm grain size,
that at the end of the first shredding stage or at the beginning of the second stage to 4 mm,
20 to 30 g / kg of a spice carrier is added to the sausage filling, the component containing, apart from glucone delta lactone (GDL), pepper, sugar, glutamate and other flavor enhancers, and
that two methods are provided for the ripening, namely

or by method

3. The method according to claim 1 and 2, characterized featured, that the a caliber of 40 to 45 mm showing gut is well watered, and So long until it smells enough dig is.

4. The method according to claims 1 to 3, characterized in
that the filling of the sausage ( 1 ) in the filling area ( 3.1 ) of the intestine ( 3 ) is brought in and firmly filled, and
that at the end of the filling process, the excess length of the intestine ( 3 ) is pushed over the filling area ( 3.1 ) and forms the overlap area ( 3.2 ).