DE3839255A1 - Process for producing natural sausage products without any artificial additives - Google Patents

Process for producing natural sausage products without any artificial additives

Info

Publication number
DE3839255A1
DE3839255A1 DE3839255A DE3839255A DE3839255A1 DE 3839255 A1 DE3839255 A1 DE 3839255A1 DE 3839255 A DE3839255 A DE 3839255A DE 3839255 A DE3839255 A DE 3839255A DE 3839255 A1 DE3839255 A1 DE 3839255A1
Authority
DE
Germany
Prior art keywords
meat
sausage
sausages
artificial additives
approx
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.)
Withdrawn
Application number
DE3839255A
Other languages
German (de)
Inventor
Thomas Staerfl
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to DE3839255A priority Critical patent/DE3839255A1/en
Publication of DE3839255A1 publication Critical patent/DE3839255A1/en
Withdrawn legal-status Critical Current

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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

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Published without abstract.

Description

Verfahren zur Herstellung von natürlichen Wurstwaren ohne jegliche künstliche Zusatzstoffe (Pökelstoffe) mit einer gleichmäßigen, rotbraunen Anschnittfarbe.Process for the production of natural sausages without any artificial additives (curing agents) with a uniform, red-brown bleed color.

Im Zuge einer neuen, gesundheitsbewußten Ernährungswelle werden vom Verbraucher immer mehr Lebensmittel bevorzugt, die ohne Verwendung von künstlichen Zusatzstoffen hergestellt werden. Dies gilt auch für Wurstwaren.In the course of a new, health-conscious nutritional wave consumers are increasingly favoring food, which are made without the use of artificial additives will. This also applies to sausages.

Leider war es bisher nicht möglich, natürliche Dauerwurst­ waren in einer einladenden Anschnittfarbe herzustellen. Durch das Fehlen von Nitritpökelsalz oder Salpeter sind diese Wurstwaren drist grau und dunkelrandig.Unfortunately, it was not possible to use natural sausage were to be produced in an inviting bleed color. Due to the lack of nitrite pickling salt or saltpetre these sausages are gray and dark-edged.

Gelöst wird die gestellte Aufgabe durch die im kennzeich­ nenden Teil von Anspruch 1 genannten Maßnahmen.The task is solved by the in the characteristic ning part of claim 1 measures mentioned.

Bevorzugte Ausführungen sind in den Unteransprüchen enthal­ ten.Preferred embodiments are contained in the subclaims ten.

Durch das erfindungsgemäße Verfahren ist es nach zahlreichen Versuchen gelungen, Wurst mit einer gleichmäßigen, rötlich- braunen Anschnittfarbe ohne jeglichen künstlichen Zusatz herzustellen.By the method according to the invention, it is numerous Tried to sausage with an even, reddish- Brown bleed color without any artificial addition to manufacture.

In Fachkreisen gilt dieser Erfolg als genial. Bio-Verbände zeigen großes Interesse an dieser Methode.In professional circles, this success is considered awesome. Organic associations show great interest in this method.

Claims (3)

1. Verfahren zur Herstellung von natürlichen Wurstwaren ohne jegliche künstliche Zusatzstoffe (Pökelstoffe) mit einer gleichmäßigen, rotbraunen Anschnittfarbe, dadurch gekenn­ zeichnet, daß ein zur Verarbeitung benötigtes Mager­ fleisch mindestens drei Tage vor der Wurstherstellung grob zerkleinert und mit 22 g Koch- oder Meersalz und 5 g Rohzucker je Kilo Gesamtmasse (Fleisch und Fett) gut ver­ mischt wird, wobei das so vorbehandelte Fleisch bei ca. 1°C gelagert, vor dem Kuttervorgang leicht angefroren wird, die abgefüllten Würste in eine 6%ige Kochsalzlösung mit einer Einlegzeit von ca. 12 Stunden pro 30 mm Wurst­ kaliber gelegt wird, wobei die Laketemperatur unbedingt um 20° konstant gehalten werden muß, mit anschließendem gewohn­ ten Räuchern und eventuellen Garen.1. Process for the production of natural sausages without any artificial additives (curing substances) with a uniform, reddish-brown bleed color, characterized in that a lean meat required for processing is roughly chopped at least three days before the sausage production and with 22 g of cooking or sea salt and 5 g raw sugar per kilo of total mass (meat and fat) is mixed well, whereby the pretreated meat is stored at approx. 1 ° C, lightly frozen before the cutting process, the filled sausages in a 6% saline solution with a pickling time of approx 12 hours per 30 mm sausage caliber, the brine temperature must be kept constant at 20 °, followed by smoking and cooking. 2. Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß bei der Verarbeitung von Rohwurst 10 g Rohzucker je Kilo Gesamtmasse (Fleisch und Fett) vermischt wird.2. The method according to claim 1, characterized in that when processing raw sausage, 10 g raw sugar per kilo Total mass (meat and fat) is mixed. 3. Verfahren nach Anspruch 1 oder 2, dadurch gekennzeichnet, daß natürliche Gewürze zugesetzt werden.3. The method according to claim 1 or 2, characterized in that natural spices are added.
DE3839255A 1988-11-21 1988-11-21 Process for producing natural sausage products without any artificial additives Withdrawn DE3839255A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE3839255A DE3839255A1 (en) 1988-11-21 1988-11-21 Process for producing natural sausage products without any artificial additives

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE3839255A DE3839255A1 (en) 1988-11-21 1988-11-21 Process for producing natural sausage products without any artificial additives

Publications (1)

Publication Number Publication Date
DE3839255A1 true DE3839255A1 (en) 1990-05-23

Family

ID=6367550

Family Applications (1)

Application Number Title Priority Date Filing Date
DE3839255A Withdrawn DE3839255A1 (en) 1988-11-21 1988-11-21 Process for producing natural sausage products without any artificial additives

Country Status (1)

Country Link
DE (1) DE3839255A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0631732A1 (en) * 1993-07-28 1995-01-04 PLUMROSE-BÖKLUNDER GmbH & CO. Broiled sausage, in particular little broiled sausages and process to prepare them
BE1021260B1 (en) * 2014-05-28 2015-10-08 Gotier Gcv CLEAN LABEL SALAMI

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0631732A1 (en) * 1993-07-28 1995-01-04 PLUMROSE-BÖKLUNDER GmbH & CO. Broiled sausage, in particular little broiled sausages and process to prepare them
BE1021260B1 (en) * 2014-05-28 2015-10-08 Gotier Gcv CLEAN LABEL SALAMI

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