DE586774C - Process for the production of liver sausage - Google Patents

Process for the production of liver sausage

Info

Publication number
DE586774C
DE586774C DEK118721D DEK0118721D DE586774C DE 586774 C DE586774 C DE 586774C DE K118721 D DEK118721 D DE K118721D DE K0118721 D DEK0118721 D DE K0118721D DE 586774 C DE586774 C DE 586774C
Authority
DE
Germany
Prior art keywords
liver
production
sausage
liver sausage
bacon
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.)
Expired
Application number
DEK118721D
Other languages
German (de)
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.)
FRANZ KUEHL
Original Assignee
FRANZ KUEHL
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 FRANZ KUEHL filed Critical FRANZ KUEHL
Priority to DEK118721D priority Critical patent/DE586774C/en
Application granted granted Critical
Publication of DE586774C publication Critical patent/DE586774C/en
Expired legal-status Critical Current

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
    • 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)

Description

Verfahren zur Herstellung von Leberwurst Die Erfindung betrifft ein Verfahren zur Herstellung von Leberwurst. Die Ursache, daß die nach dem zur Zeit gebräuchlichen Verfahren hergestellten Leberwürste nach kurzer Zeit, besonders während der Sommermonate,. ungenießbar werden und deren Außenhaut schleimig wird, ist auf den verhältnismäßig hohen Wassergehalt der Leberwurst, der etwa 45 bis 55°jö beträgt, zurückzuführen.Method for the production of liver sausage The invention relates to a Process for the production of liver sausage. The cause that after that at the time liver sausages produced after a short time, especially during the summer months. become inedible and the outer skin becomes slimy is open the relatively high water content of the liver sausage, which is around 45 to 55 ° jö, traced back.

Gemäß der in Rede stehenden Erfindung soll der Wassergehalt der Wurst auf rund 15°/o gehalten werden, wodurch die Wurst nicht nur bedeutend größere Haltbarkeit gewinnt, "sondern auch bedeutend wertvoller wird; als es die nach dem sonst üblichen Verfahren :hergestellten Würste sind. Erreicht wird dies dadurch, daß das Garnrachen der für die Füllmasse benutzten Rohstoffe, Leber und Speck; . in heißem Schmalz Bargemacht werden, wobei der größte Teil des in ihnen enthaltenen Wassers verdunstet. Ausführungsbeispiel Bei Herstellung -von z. B. 25 kg Leberwurst werden von dem gut durchgekühlten, ausgeschlachteten Schwein iokg fettes Bauchfleisch, 7,5 kg abgeschwarteter fetter Speck, 7,5 kg Schweins- bzw. Kalbsleber, o,5 kg Salz, o,i .kg gemahlener weißer Pfeffer, i geriebene Mu'skatnuß, o,o-i kg Tymian, o,orkg gemahlene Nelken. verwendet.According to the invention in question, the water content of the sausage can be kept at around 15%, which means that the sausage not only has a significantly longer shelf life wins, "but also becomes significantly more valuable than what is customary Process: are produced sausages. This is achieved by the fact that the yarn jaws the raw materials used for the filling, liver and bacon; . in hot lard Be made in bar, whereby most of the water contained in them evaporates. Embodiment In the production of z. B. 25 kg of liver sausage are good from that Chilled, slaughtered pork iokg fat belly meat, 7.5 kg waited-out pork fat bacon, 7.5 kg pork or veal liver, 0.5 kg salt, 0.1 kg ground white pepper, 1 grated nutmeg, o, o-i kg of thyme, o, orkg of ground cloves. used.

Es werden annähernd 2:kg Schmälz in den durch mäßiges Feuer erhitzten Kessel gebracht. Hierauf werden etwa io kg in annähernd Eigröße geschnittenes fettes Bauchfleisch in den Kessel gebracht und mit einem Holzschlegel o. dgl. gerührt, bis das Fett gar ist. Nach erfolgtem Garwerden wird das fette Bauchfleisch mit einem Durchschlag aus dem Kessel entfernt. Mit dem Speck wird in ähnlicher Weise vorgegangen. Je nach der gewünschten herzustellenden Wurstart wird alsdann die Kalbs- bzw. Schweinsleber, die vorher in Stücke geschnitten wurde, in den Kessel gebracht und darin so lange unter ständigem Rühren belassen, bis die Leber gar ist. Hierauf wird die Leber mittels eines Durchschlages aus dem Kessel herausgenommen, durch die feinen Siebe des Wolfes hindurchgelassen und alsdann in den Kutter gebracht, wo sie fein gekuttert wird. Dann wird der Speck, das Bauchfleisch und das Gewürz , zugesetzt. Die Wurstmasse wird nun .in die entsprechend vorbereiteten trockenen Därme@eingebracht und in üblicher Weise abgebrüht.There are approximately 2: kg of lard in the heated by a moderate fire Brought boiler. Then about 10 kg of fat, roughly the size of an egg, are cut The belly meat is brought into the cauldron and stirred with a wooden mallet or the like, until the fat is done. After cooking is done, the fat belly meat is served with a Discharge removed from the boiler. The procedure for the bacon is similar. Depending on the desired sausage to be produced, the veal or pork liver is then which was previously cut into pieces, brought into the cauldron and kept in it for so long Keep stirring, until the liver is cooked through. The liver is then used of a punch taken out of the kettle, through the fine sieves of the wolf let through and then brought into the cutter, where it is finely chopped. Then the bacon, the belly meat and the seasoning are added. The sausage mass is now .introduced into the appropriately prepared dry intestines @ and in the usual Way scalded.

Claims (1)

PATENTANSPRUCH: Verfahren zur. Herstellung von Leberwurst, dadurch ekennzeichnet, daß die Rohprodukte, Leber, Bauchspeck und Speck, zur weitgehenden . Herabsetzung ihres Wassergehaltes in. heißem Schmalz Bargezogen werden. PATENT CLAIM: Method for. Production of liver sausage, characterized in that the raw products, liver, pork belly and bacon, for the most part. Reduction of their water content in hot lard.
DEK118721D 1931-02-03 1931-02-03 Process for the production of liver sausage Expired DE586774C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DEK118721D DE586774C (en) 1931-02-03 1931-02-03 Process for the production of liver sausage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DEK118721D DE586774C (en) 1931-02-03 1931-02-03 Process for the production of liver sausage

Publications (1)

Publication Number Publication Date
DE586774C true DE586774C (en) 1933-10-26

Family

ID=7244158

Family Applications (1)

Application Number Title Priority Date Filing Date
DEK118721D Expired DE586774C (en) 1931-02-03 1931-02-03 Process for the production of liver sausage

Country Status (1)

Country Link
DE (1) DE586774C (en)

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