DE853245C - Method for treating fish material - Google Patents
Method for treating fish materialInfo
- Publication number
- DE853245C DE853245C DEP19960A DEP0019960A DE853245C DE 853245 C DE853245 C DE 853245C DE P19960 A DEP19960 A DE P19960A DE P0019960 A DEP0019960 A DE P0019960A DE 853245 C DE853245 C DE 853245C
- Authority
- DE
- Germany
- Prior art keywords
- fish
- addition
- sausage
- salts
- crabs
- 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
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
Verfahren zur Behandlung von Fischgut Seit einer Reibe von Jahren ist man bestrebt. Fische in Forin voii Fischwurst zu verarbeiten.Method of treating fish material For a grater of years one is striving. Process fish in forin voii fish sausage.
Man liat zwar versucht, durch Zusatz von Bindemitteln, wie (,elatine tisw., der Wurst eine Bindung zu verleihen, die br<icklige Beschaffenheit des Fischgutes zu ändern tiii(1 eine homogene Masse zu erhalten.Attempts have been made to add binders such as (, elatine tisw., to give the sausage a bond, the crumbly texture of the To change fish products tiii (1 to obtain a homogeneous mass.
Trotz dieser Maßnahmen und trotz großer Verkaufsbemühungen von seiten der fischverarbeitenden Industrie für den Fischkonsum hat sich aber eine aus Fisclien hergestellte Wurst bisher auf die Dauer nicht cinführ:°ii können.Despite these measures and despite great sales efforts on the part the fish processing industry for fish consumption has grown out of Fisclien sausage that has not been produced in the long term: ° ii can.
Insbesondere sind es folgende _Mängel, die den l@isherig@n Erzeugnissen anhafteten: i. (las unansehnliche graue ,Missehen; z. I# iscliwtirst hatte keine Bindung, war bröcklig und in der Konsistenz uneinheitlich, so daß sie weder streichbar noch sclinei(lfäliig war; 3. der unangenehme, vielfach tranige Fischgeschmack wirkte nachteilig.In particular, there are the following deficiencies that affect the l @ isherig @ n products adhered: i. (read unsightly gray, misses; z. I # iscliwtirst had none Bond was crumbly and inconsistent in consistency so that it was neither spreadable still sclinei (was due; 3. the unpleasant, often tranquil fish taste was effective disadvantageous.
Sowohl die Fleischindustrie als auch die Verbraucherkreise lehnten daher ein°n derartigen in der Form von Wurst hergestelltenFleischaustausch aus Fischgut als Nahrungsmittel ab.Both the meat industry and consumer groups rejected it hence such a meat substitute made from fish in the form of sausage as food.
Es hat sich nun gezeigt, daß man mit Hilfe von Fischen als Rohstoffgrundlage zu einwandfreien, von Fleischwurst nicht zu unterscheidenden Erzeugnissen gelangt, wenn man das Fischgut nach dem Enthäuten, Entgräten und Zerkleinern fein kuttiert, wie es bei der Herstellung von Fleischwurst üblich ist, und Salze der verschiedenen Phosphorsäuren, wie Ortho-, Pyro-. Meta- und Polyphosphorsäure, zusetzt.It has now been shown that with the help of fish as a raw material basis comes to flawless products, indistinguishable from meat sausage, if the fish is finely cut after skinning, deboning and chopping, as is customary in the manufacture of meat sausage, and salts of the various Phosphoric acids such as ortho-, pyro-. Meta- and polyphosphoric acid, adds.
Die zugesetzten Phosphate bewirken ein- Änderung des holloidzustandes der Faser und damit eine vollkommene Homogenisierung und Strukturänderung des Fischgutes. Die Bröckeligkeit verschwindet, und die Wurst wird bindig, schneid- und streichbar.The added phosphates cause a change in the holloid state of the fiber and thus a complete homogenization and structural change of Fish good. The friability disappears and the sausage becomes cohesive, cutting- and paintable.
N-N'enn man die so behandelte Fischwurst konserviert und wie üblich erhitzt, verschwindet auch der Fischgeschmack, und die Farbe wird bei Zusatz geeigneter Gewürze, z. B. Paprika, rötlich fleischfarben. Eine so behandelte Fischwurst ist von einer normalen fleischhaltigen Brüh- oder Kochwurst nicht oder kaum zu unterscheiden.N-N'enn the fish sausage treated in this way is preserved and as usual when heated, the fishy taste also disappears, and the color becomes more suitable with the addition Spices, e.g. B. paprika, reddish flesh-colored. A fish sausage treated in this way is It is indistinguishable, if at all, from a normal scalded or cooked sausage containing meat.
Damit ist es möglich geworden, von dem auch in Zeit.°ti großer Fleischknappheit in großen Mengen zur Verfügung stehenden Rohstoff Fisch ein Volksnahrungsmittel auf den Markt zu bringen, das im Nährvi-ert gegenüber Fleischwurst nicht zurücksteht, zumal hier keine geringwertigen Abfälle, wie Kopfhaut, Sehnen usw., zur Verarbeitung kommen können.This made it possible, from the great shortage of meat even in Zeit. ° ti Fish, which is available in large quantities, is a staple food to bring on the market that is not inferior to meat sausage in terms of nutritional value, especially since there is no low-value waste, such as scalp, tendons, etc., for processing can come.
Selbst Fischarten, wie z. B. Dorsch, die bisher infolge ihres langfaserigen, zu festen und trockenen Charakters sowohl als Frischfisch als auch in konservierter Form nur geringen Absatz fanden, können nunmehr in größtem Umfang zu einem vollwertigen Nahrungsmittel verarbeitet werden.Even species of fish such as B. Cod, which up to now due to its long-fibred, with a firm and dry character, both fresh and canned Form found only a small sale, can now to a large extent to a full-fledged Foods are processed.
Die geschmackliche Wirkung und auch der Nährwert einer derartigen Fischwurst sowie ihre Bindigkeit können ferner noch durch den Zusatz weiterer Eiweißträger pflanzlicher und tierischer Herkunft, wie Sojabohnenmehl, Milchpulver usw., verbessert werden, deren Kolloidzustand ebenfalls im Sinne der Erfindung durch die Wirkung der Phosphate günstig beeinflußt und weitgehend verändert wird.The taste effect and also the nutritional value of such Fish sausage and its cohesiveness can also be improved by adding other protein carriers of vegetable and animal origin, such as soybean meal, milk powder, etc., improved are, whose colloid state also in the sense of the invention by the effect the phosphate is favorably influenced and largely changed.
plan erhält beispielsweise eine vorzüglicheFischwurst bei folgendem Ansatz: 9.4 kg Dorsch, enthäutet, entgrätet und zerkleinert, 5 kg Sojabohnenniehl, i kg Natriummetaphosphat, Gewürzzusatz nach Geschmack, ein bei Fischen und Fischzubereitungen gesetzlich zugelassenes Konservierungsmittel. Diese Masse wird durch kurzes Kuttern gründlich gemischt und homogenisiert. Dies so erhaltene Gemisch wird in Därme gefüllt und wie üblich in der Wärme behandelt.For example, plan receives an excellent fish sausage at the following Approach: 9.4 kg cod, skinned, boned and chopped up, 5 kg soybean batter, i kg of sodium metaphosphate, spices to taste, one for fish and fish preparations legally approved preservative. This mass is obtained by short cutting thoroughly mixed and homogenized. The mixture thus obtained is stuffed into intestines and treated in the warmth as usual.
Die so hergestellten Fischwürste haben den Vorzug, in Salzlake gelagert, längere Zeit haltbar zu sein.The fish sausages produced in this way have the advantage of being stored in brine, to be durable for a longer period of time.
Es sei bemerkt, dall sich die beschriebene Behandlung des Fischgutes nicht auf die Herstellung von Nahrungsmitteln in Form von Würsten beschränkt. Vielmehr läßt sich mit dem gleichen Erfolg auch Fisch in Pasten- und jeder anderen Form verarbeiten.It should be noted that the treatment of the fish as described not limited to the manufacture of food in the form of sausages. Much more you can also process fish in paste and any other form with the same success.
Claims (3)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DEP19960A DE853245C (en) | 1948-10-29 | 1948-10-29 | Method for treating fish material |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DEP19960A DE853245C (en) | 1948-10-29 | 1948-10-29 | Method for treating fish material |
Publications (1)
Publication Number | Publication Date |
---|---|
DE853245C true DE853245C (en) | 1956-09-06 |
Family
ID=7367655
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DEP19960A Expired DE853245C (en) | 1948-10-29 | 1948-10-29 | Method for treating fish material |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE853245C (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1174603B (en) * | 1953-08-25 | 1964-07-23 | Dr Karl Brandt | Shelf life-enhancing cleaning process for sea fish |
-
1948
- 1948-10-29 DE DEP19960A patent/DE853245C/en not_active Expired
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1174603B (en) * | 1953-08-25 | 1964-07-23 | Dr Karl Brandt | Shelf life-enhancing cleaning process for sea fish |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
DE1692812C3 (en) | Use of monobasic amino acids as an additive in curing meat and meat products | |
DE2713707A1 (en) | MEDIUM MOISTURE MEAT PRODUCT AND METHOD FOR MANUFACTURING IT | |
DE2900442A1 (en) | METHOD OF STRETCHING PRODUCTS FROM CRUSHED MEAT | |
US2852392A (en) | Process for improving the texture and homogeneity of ground meat products and composition therefor | |
US2955042A (en) | Method of curing meat and composition therefor | |
DE853245C (en) | Method for treating fish material | |
DE2508196C2 (en) | Method of making a food from whey protein | |
DE3247166C2 (en) | Method of making a long-life herb-ginger sausage and sausage made by the method | |
DE4130448C2 (en) | Method for producing a cut-resistant meat / cheese mixture | |
US3029150A (en) | Method of curing meat and composition therefor | |
DE1692071A1 (en) | Process for making a poultry product | |
DE1917687C3 (en) | Process for the production of a spreadable spread from soy | |
DE2142539A1 (en) | Fish product | |
DE1492578C2 (en) | Meat and sausage processing products | |
EP0139844B1 (en) | Process for working-up animal blood and its fractions | |
DE1692066A1 (en) | Method of treating meat | |
EP1265499B1 (en) | Methods for producing meat products | |
DE958075C (en) | Process for the production of long-lasting, spreadable to cut-resistant, non-smoked or cold-smoked cooked sausages, i.e. Blood, Suelz, country liver and fine to coarse liver sausages | |
DE10065633A1 (en) | Process for the production of meat products | |
DE1517126C (en) | Process for the production of dried meat and fish products | |
DE971948C (en) | Process for influencing the colloid condition of meat products | |
DE2165737A1 (en) | Meat products with low sodium content - using potassium phosphate binder | |
DE1042361B (en) | Method for treating sausage mass, meat products or the like. | |
DE1692649A1 (en) | Method of making a food product | |
DE972089C (en) | Process for increasing the fat content in sausage products |