DE3936651A1 - Sauce mixt. for grilled meat - contg. onions water, oil, vinegar, salt, parsley, black pepper, paprika, oregano, garlic and cayenne pepper - Google Patents
Sauce mixt. for grilled meat - contg. onions water, oil, vinegar, salt, parsley, black pepper, paprika, oregano, garlic and cayenne pepperInfo
- Publication number
- DE3936651A1 DE3936651A1 DE3936651A DE3936651A DE3936651A1 DE 3936651 A1 DE3936651 A1 DE 3936651A1 DE 3936651 A DE3936651 A DE 3936651A DE 3936651 A DE3936651 A DE 3936651A DE 3936651 A1 DE3936651 A1 DE 3936651A1
- Authority
- DE
- Germany
- Prior art keywords
- weight
- percent
- sauce
- pepper
- onions
- 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- Withdrawn
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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
Die Erfindung bezieht sich auf eine Saucenmischung, insbesondere für aus tierischen Nahrungsmitteln be stehendem Bratgut wie Steaks.The invention relates to a sauce mix, especially for be from animal food standing fried food such as steaks.
In gastronomischen Betrieben, wie Restaurants oder Imbißstuben wird vermehrt Kurzgebratenes angeboten, wobei das Ausgangsmaterial bereits bratfertig ange liefert wird, um so den Zeitaufwand bei der Zuberei tung der Speisen zu minimieren. Um dem schnell zube reiteten Bratgut einen angenehmeren oder interessan teren Geschmack zu geben, werden dem Bratgut nach Fertigstellung Saucen beigegeben, die meist auf Toma tenbasis oder mit Tomatenzusatz hergestellt sind. Wichtig ist bei diesen ebenfalls als Fertigprodukt erhältlichen Saucenmischungen, daß sie lange haltbar sind, nicht an Geschmack verlieren, andererseits je doch keine unerwünschten Konservierungsstoffe enthal ten sind.In catering establishments, such as restaurants or Snack bars are increasingly being served the starting material is already ready to roast is delivered, so the time required for the preparation to minimize food processing. To quickly get to it fried food a more pleasant or interesting Giving a greater taste is based on the fried food Completion sauces added, mostly on Toma or with tomato additive. It is also important for them as a finished product available sauce mixes that have a long shelf life are, not lose taste, on the other hand, ever but do not contain any unwanted preservatives are.
Daher besteht die Aufgabe der Erfindung darin, eine Saucenmischung zu schaffen, die einerseits einen neuen Geschmack aufweist und andererseits ohne Kon servierungsstoffe und ohne Aromaverlust lange halt bar ist.Therefore, the object of the invention is a To create sauce mix that on the one hand has new taste and on the other hand without Kon preservatives and long-lasting without loss of flavor is cash.
Diese Aufgabe wird erfindungsgemäß dadurch gelöst, daß die Saucenmischung aus folgenden wesentlichen Bestandteilen besteht. Zwiebeln, Wasser, Öl, Essig, Salz, Petersilie, schwarzer Pfeffer, scharfes Paprika, Oregano, Knoblauch und Cayenne-Pfeffer. Durch diese Zusammensetzung, insbesondere durch den Essig und den Ölanteil, ist eine lange Haltbarkeit gewährleistet, die durch das chemische Untersuchungs labor Dr. Budde in Darmstadt für Proben der erfin dungsgemäßen Saucenmischung, die mehrere Monate in gekühltem sowie ungekühltem Zustand gelagert wurden, bestätigt wurde.According to the invention, this object is achieved by that the sauce mix from the following essential Components. Onions, water, oil, vinegar, Salt, parsley, black pepper, hot Bell pepper, oregano, garlic and cayenne pepper. By this composition, in particular by the Vinegar and the oil content, is a long shelf life guaranteed by the chemical investigation laboratory Dr. Budde in Darmstadt for samples of the invented sauces mixture according to the invention, which takes several months in were stored in a cooled and uncooled state, has been confirmed.
Für die Zusammensetzung der Saucenmischung haben sich folgende Mengenverhältnisse als vorteilhaft herausgestellt. 12 bis 22 Gewichtsprozent Zwiebeln, 28 bis 40 Gewichtsprozent Wasser, 28 bis 40 Gewichts prozent Öl, 3 bis 9 Gewichtsprozent Essig, 0,8 bis 4 Gewichtsprozent Salz, 0,5 bis 4 Gewichtsprozent Petersilie, 0,1 bis 2 Gewichtsprozent schwarzer Pfeffer, 0,05 bis 1 Gewichtsprozent scharfes Paprika, 0,05 bis 2 Gewichtsprozent Oregano, 0,05 bis 2 Ge wichtsprozent Knoblauch und 0,05 bis 2 Gewichts prozent Cayenne-Pfeffer.Have for the composition of the sauce mix the following proportions are advantageous exposed. 12 to 22 weight percent onions, 28 to 40 weight percent water, 28 to 40 weight percent percent oil, 3 to 9 percent by weight vinegar, 0.8 to 4 Weight percent salt, 0.5 to 4 weight percent Parsley, 0.1 to 2 weight percent black Pepper, 0.05 to 1% by weight hot peppers, 0.05 to 2 weight percent oregano, 0.05 to 2 ge percent by weight garlic and 0.05 to 2 weight percent cayenne pepper.
Ein besonders abgerundeter Geschmack bei gleichzeitig guter Haltbarkeit ergibt sich bei folgender Zusammen setzung: 36,37 Gewichtsprozent Wasser, 34,34 Gewichtsprozent Öl, 17,32 Gewichtsprozent Zwiebeln, 6,06 Gewichtsprozent Essig, 2,08 Gewichtsprozent Salz, 1,56 Gewichtsprozent Petersilie, 0,95 Gewichts prozent schwarzer Pfeffer, 0,35 Gewichtsprozent Ore gano, 0,26 Gewichtsprozent Knoblauch, 0,24 Gewichts prozent Cayenne-Pfeffer und 0,17 Gewichtsprozent scharfes Paprika.A particularly rounded taste at the same time good durability results from the following combination settlement: 36.37 percent by weight water, 34.34 Percent by weight oil, 17.32 percent by weight onions, 6.06 percent vinegar, 2.08 percent by weight Salt, 1.56% by weight parsley, 0.95% by weight percent black pepper, 0.35 percent by weight ore gano, 0.26 weight percent garlic, 0.24 weight percent cayenne pepper and 0.17 percent by weight hot peppers.
Als besonders vorteilhaft hat sich herausgestellt, getrocknete Zwiebeln zu verwenden. Die getrockneten Zwiebeln werden vor der Zubereitung der Saucen mischung in dem Wasser eingeweicht. Dadurch bleiben der Geschmack und die feste Konsistenz der Zwiebeln am besten erhalten.It has been found to be particularly advantageous to use dried onions. The dried ones Onions are used before preparing the sauces mixture soaked in the water. Stay through this the taste and firm texture of the onions best preserved.
Ebenso hat es sich als vorteilhaft herausgestellt, getrocknete Petersilie und/oder getrocknetes Oregano und/oder getrocknetes Knoblauchgranulat zu verwenden. It also turned out to be advantageous dried parsley and / or dried oregano and / or to use dried garlic granules.
Die erfindungsgemäße Saucenmischung ist nicht nur in Verbindung mit tierischem Bratgut wie kurzgebratenes Fleisch, insbesondere Steaks, zu verwenden, sondern es hat sich gezeigt, daß die erfindungsgemäße Saucen mischung auch zur Verfeinerung von Salatsaucen geeig net ist. Auch für Saucen zu anderen Gerichten kann die erfindungsgemäße Saucenmischung zur Verfeinerung verwendet werden. Die erfindungsgemäße Saucenmischung ist sogar zur Verwendung als Brotaufstrich geeignet.The sauce mixture according to the invention is not only in Connection with animal roast such as fried Meat, especially steaks, but to use it has been shown that the sauces according to the invention Mixture also suitable for refining salad dressings is not. Can also be used for sauces with other dishes the sauce mix according to the invention for refinement be used. The sauce mix according to the invention is even suitable for use as a spread.
Claims (7)
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE3936651A DE3936651A1 (en) | 1989-11-03 | 1989-11-03 | Sauce mixt. for grilled meat - contg. onions water, oil, vinegar, salt, parsley, black pepper, paprika, oregano, garlic and cayenne pepper |
YU207290A YU207290A (en) | 1989-11-03 | 1990-11-01 | SAUCE PREPARATION PROCEDURE |
HR940551A HRP940551A2 (en) | 1989-11-03 | 1994-09-16 | A mixture for a sauce |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE3936651A DE3936651A1 (en) | 1989-11-03 | 1989-11-03 | Sauce mixt. for grilled meat - contg. onions water, oil, vinegar, salt, parsley, black pepper, paprika, oregano, garlic and cayenne pepper |
Publications (1)
Publication Number | Publication Date |
---|---|
DE3936651A1 true DE3936651A1 (en) | 1991-05-08 |
Family
ID=6392818
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DE3936651A Withdrawn DE3936651A1 (en) | 1989-11-03 | 1989-11-03 | Sauce mixt. for grilled meat - contg. onions water, oil, vinegar, salt, parsley, black pepper, paprika, oregano, garlic and cayenne pepper |
Country Status (2)
Country | Link |
---|---|
DE (1) | DE3936651A1 (en) |
YU (1) | YU207290A (en) |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2070092A1 (en) * | 1993-11-03 | 1995-05-16 | Bermudez Jose Tirado | Vegetable food sauce |
ES2136579A1 (en) * | 1998-05-04 | 1999-11-16 | Garcia Francisco Salas | Process and product for cooking poultry |
DE19821288A1 (en) * | 1998-05-11 | 1999-11-18 | Harald Schmitt | Spread for bread, especially jelly, with vinegary aroma or flavor |
WO2005011408A1 (en) * | 2003-08-02 | 2005-02-10 | Bu Hion Cho | Garlic sauce |
ES2247934A1 (en) * | 2004-07-16 | 2006-03-01 | Purificacion Rubio Leon | Egg and additives free e.g. meat sauce consists of parsley mixed with garlic, marjoram, water, ketchup, vegetable oil, vinegar and salt |
ES2383974A1 (en) * | 2010-12-02 | 2012-06-28 | Félix Pérez Cuevas | Salsa. (Machine-translation by Google Translate, not legally binding) |
ES2683078A1 (en) * | 2017-03-22 | 2018-09-24 | Francisco ALBA CAÑETE | PROCEDURE FOR OBTAINING A SPICY SAUCE AND PRODUCT OBTAINED (Machine-translation by Google Translate, not legally binding) |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1092752B (en) * | 1953-07-10 | 1960-11-10 | Dr Dr Kurt Koehler | Process for making a long-life salad dressing |
DE1517136A1 (en) * | 1965-12-04 | 1970-03-05 | Heinz Waldraff | Manufacturing process of a ready-to-cook herb sauce |
FR2050968A5 (en) * | 1969-06-30 | 1971-04-02 | Zongaro Onelio | Ready to cook sauce and flan for pizzas |
DE2207247A1 (en) * | 1972-02-16 | 1973-08-23 | Magyar Huetoeipar | Edible base for soups,vegetables and sauces - with an onion flavour |
FR2222025A1 (en) * | 1973-03-21 | 1974-10-18 | Reinier Ste Nle Ets | Dried, preservable powder for making beurre d'escargot - from chopped parsley, liliaceous bulbs, salts, and spices |
DE3010325A1 (en) * | 1980-03-18 | 1981-09-24 | Peter 2400 Lübeck Odersky | Garlic-flavoured, meat- spicing and salad-dressing compsn. - contg. cottage cheese, mayonnaise, skim milk and garlic-contg. herb mixt. |
-
1989
- 1989-11-03 DE DE3936651A patent/DE3936651A1/en not_active Withdrawn
-
1990
- 1990-11-01 YU YU207290A patent/YU207290A/en unknown
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1092752B (en) * | 1953-07-10 | 1960-11-10 | Dr Dr Kurt Koehler | Process for making a long-life salad dressing |
DE1517136A1 (en) * | 1965-12-04 | 1970-03-05 | Heinz Waldraff | Manufacturing process of a ready-to-cook herb sauce |
FR2050968A5 (en) * | 1969-06-30 | 1971-04-02 | Zongaro Onelio | Ready to cook sauce and flan for pizzas |
DE2207247A1 (en) * | 1972-02-16 | 1973-08-23 | Magyar Huetoeipar | Edible base for soups,vegetables and sauces - with an onion flavour |
FR2222025A1 (en) * | 1973-03-21 | 1974-10-18 | Reinier Ste Nle Ets | Dried, preservable powder for making beurre d'escargot - from chopped parsley, liliaceous bulbs, salts, and spices |
DE3010325A1 (en) * | 1980-03-18 | 1981-09-24 | Peter 2400 Lübeck Odersky | Garlic-flavoured, meat- spicing and salad-dressing compsn. - contg. cottage cheese, mayonnaise, skim milk and garlic-contg. herb mixt. |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2070092A1 (en) * | 1993-11-03 | 1995-05-16 | Bermudez Jose Tirado | Vegetable food sauce |
ES2136579A1 (en) * | 1998-05-04 | 1999-11-16 | Garcia Francisco Salas | Process and product for cooking poultry |
DE19821288A1 (en) * | 1998-05-11 | 1999-11-18 | Harald Schmitt | Spread for bread, especially jelly, with vinegary aroma or flavor |
WO2005011408A1 (en) * | 2003-08-02 | 2005-02-10 | Bu Hion Cho | Garlic sauce |
ES2247934A1 (en) * | 2004-07-16 | 2006-03-01 | Purificacion Rubio Leon | Egg and additives free e.g. meat sauce consists of parsley mixed with garlic, marjoram, water, ketchup, vegetable oil, vinegar and salt |
ES2383974A1 (en) * | 2010-12-02 | 2012-06-28 | Félix Pérez Cuevas | Salsa. (Machine-translation by Google Translate, not legally binding) |
ES2683078A1 (en) * | 2017-03-22 | 2018-09-24 | Francisco ALBA CAÑETE | PROCEDURE FOR OBTAINING A SPICY SAUCE AND PRODUCT OBTAINED (Machine-translation by Google Translate, not legally binding) |
Also Published As
Publication number | Publication date |
---|---|
YU207290A (en) | 1993-05-28 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
OM8 | Search report available as to paragraph 43 lit. 1 sentence 1 patent law | ||
8139 | Disposal/non-payment of the annual fee |