DE4222881A1 - Diet sausage - contg. fish flesh, vegetable oil and salt, free from cholesterol - Google Patents

Abstract

A diet sausage 40-80wt. % of fish flesh, 8-28% of water, 8-28% of vegetable oil, and 1-3% of salt. Smoked salmon or spices may opt. be added, and the prod. may contain 0.3-0.5 wt. % of ascorbic acid. The sausage is made by (a) comminution of unfrozen or (partly) frozen fish flesh, (b) addn. of water and/or ice, and of vegetable oil during comminution, (c) mixing the compsn. to form a filling, and addn. of salt, and opt. of smoked salmon, and/or spices, (d) shaping and packaging of a sausage or tinned foods, (e) heating until a definite deg. of preservation (F value) has been reduced, esp. at above 100 deg. C (108 deg.C). In stage (a) fresh or (partly) frozen salmon flesh may be comminuted. ADVANTAGE - The sausage is free from foreign proteins and phosphates, satd. fatty acids, and components contg. cholesterol. After sterilisation it can be kept for up to several months. The prod. is esp. suitable for patients with heart or circulation problems.

Description

The invention relates to a diet sausage product and a method for its production.

The realization that the consumption of cholesterol Meat and sausage products to an increasing number of heart and circulatory diseases, makes it desirable  A dietetic sausage product appears avoiding cholesterol-containing meat and fat.

Although fish pies are already known on the market, they are not the consistency desired for a sausage product and ge called for durability.

Furthermore, from JP Abstr. 2-76 558 (A), JP Abstr. 62-44 149 (A) and JP Abstr. 63-3 09 167 (A) Fish sausage and fish pies products, but all of them contain the addition of foreign protein, z. B. vegetable protein as an emulsifier.

It is therefore an object of the invention, a diet sausage product under Prevention of addition of foreign protein and phosphates and of cholesterol-containing components and a method for its To enable production.

The task is solved according to the claim. Contains according to the invention a diet sausage product that solves the above problem:

component percentages by weight Fischfleich 60 ± 20% by weight; water 18 ± 10 weight percent; vegetable oil 18 ± 10 weight percent; Salt and spice 2 ± 1 weight percent.

The contained in commercial sausages mammalian or Poultry meat or fat ingredient is according to the invention completely replaced by fish meat, which is known  no saturated fatty acids, d. H. no cholesterol contains.

This fish meat can be any kind of savory, d. H. non-liquid fish meat from tuna, shark, too Trout meat is just a few well-known and tasty To name fish species. However, fresh salmon is preferred meat used. An additive of foreign protein and phosphate is avoided. There are also no Weisweißer necessary.

By the addition of cholesterol-free vegetable oil is in Her process a consistency as in conventional cut sausage reached. The addition of salt as well as in the production Brühschritt used process allows a long-lasting Diet sausage product, which is preferably filled in an artificial intestine becomes. However, the diet sausage product can also be as conventional Canned and sterilized. The taste note can be with the addition of various deposits, in particular of smoked salmon and / or spices within a wide range countries.

An inventive method for producing the diet sausage product is characterized by the following steps:

• a) mincing the fish meat in unfrozen or zu at least partially frozen condition;
• b) adding water and / or ice and vegetable oil during the crushing process;
• c) mixing the crushed mass to form a Sausages and adding salt and optionally one  layers of smoked fish and / or spices; election example, ascorbic acid in an amount of 0.3- 0.5 wt .-% to be added;
• d) forming and packaging a sausage or canned food; and
• e) heating the sausage or canned food in a Be Chamber of action to a certain core temperature until a certain shelf life (F-value) is reached is.

The fish meat added in step a) may be unfrozen or also at least partially crushed in a frozen state become.

To make a permanent boiled sausage or canned will the packaged sausage or canned in step e) at about 100 ° C, preferably at 108 ° C during a predetermined Time sterilized. The heating time depends on the ange aimed at durability (F-value).

Surprisingly, it has also been found that in fish meat contained fat no impairment of the diet sausage product Regarding cholesterol-free, shelf life, taste or Cut resistance causes. If necessary, the plants Oil content when fat fish meat is used in the frame the specified tolerance range can be reduced.

The realization that the omega fat contained in fish meat Cholesterol split off and help break down, so they more and more  Doing it more often than doctors are prescribed by doctors Diet sausage product according to the invention particularly valuable.

Heating in the manufacturing step e) for sterilization a core temperature of 108 ° C allows a shelf life from several weeks to several months with usual storage temperatures.

In the following, a preferred embodiment of the invention proper diet sausage product described. Fresh or at least partially frozen salmon meat is in one on the whole Weight of the diet sausage related amount of 60% by weight in a conventional cutter with the addition of 18 weight percent water, crushed 18 percent by weight vegetable oil. The water can also be added in the form of pieces of ice. This mass is to form a sausage and under the same early addition of 1 weight percent salt and spice to one Roast mixed, small pieces depending on the taste nuance smoked salmon, pepper or the like is added. Then the sausage is preferably packaged in artificial casing. closing Lich, the sausage is in a treatment chamber in superheated steam z. B. for half an hour at a core temperature of 108 ° C sterilized. The heating time depends on the desired hold availability value (F-value). This emulsifies the milk protein and the added vegetable oil with the salmon meat component and results in a sausage, which after cooling the cut solid consistency and consistency as conventional cut sausage has. Taste trials revealed that this diet sausage is a very has a pleasant and spicy taste. Since this diet sausage kei Neither saturated fatty acids nor harmful cholesterol contains, it is very healthy and especially for groups of people with cardiovascular disease risk as a dietary life medium suitable.

Claims (7)

1. containing diet sausage product component percentages by weight Fischfleich 60 ± 20% by weight; water 18 ± 10 weight percent; vegetable oil 18 ± 10 weight percent; salt 2 ± 1 weight percent. 2. diet sausage product according to claim 1, characterized in that the fish meat fresh Salmon meat is. 3. diet sausage product according to claim 1 or 2, characterized by the further addition of deposits, in particular smoked salmon or seasonings in variable By weight. 4. diet sausage according to one of claims 1 to 3, characterized by an additional content of ascorbic acid in one Amount of 0.3 to 0.5 wt .-%.   5. A process for the preparation of a diet sausage product according to one or more of claims 1 to 4, characterized by the following steps:

• (a) mincing the fish meat in unfrozen or at least partially frozen state;
• b) addition of water and / or ice as well as vegetable oil during the comminution process;
• c) mixing the minced mass to form a sausage meat and adding salt, and optionally a layer of smoked fish and / or spices;
• d) forming and packaging a sausage or canned food; and
• e) heating the sausage or canning in a treatment chamber to a specific core temperature until a certain shelf life (F value) is reached.

6. Production method according to claim 5, characterized in that in step a) fresh or at least partially crushed salmon meat becomes. 7. Production method according to claim 5 or 6, characterized in that in step e) the sausage or the preserve at over 100 ° C, preferably at 108 ° C he is heated.