GR20170100579A - Charcuterie paste filling for dough - Google Patents
Charcuterie paste filling for dough Download PDFInfo
- Publication number
- GR20170100579A GR20170100579A GR20170100579A GR20170100579A GR20170100579A GR 20170100579 A GR20170100579 A GR 20170100579A GR 20170100579 A GR20170100579 A GR 20170100579A GR 20170100579 A GR20170100579 A GR 20170100579A GR 20170100579 A GR20170100579 A GR 20170100579A
- Authority
- GR
- Greece
- Prior art keywords
- present
- dough
- pie
- sausage
- filling
- Prior art date
Links
- 235000013580 sausages Nutrition 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 235000019542 Cured Meats Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 235000007319 Avena orientalis Nutrition 0.000 claims description 2
- 244000075850 Avena orientalis Species 0.000 claims description 2
- 241000287828 Gallus gallus Species 0.000 claims description 2
- 240000005979 Hordeum vulgare Species 0.000 claims description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 2
- 241000209056 Secale Species 0.000 claims description 2
- 235000007238 Secale cereale Nutrition 0.000 claims description 2
- 241000209140 Triticum Species 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 235000015278 beef Nutrition 0.000 claims description 2
- 235000013339 cereals Nutrition 0.000 claims description 2
- 235000013330 chicken meat Nutrition 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 238000009928 pasteurization Methods 0.000 claims description 2
- 235000015277 pork Nutrition 0.000 claims description 2
- 235000011835 quiches Nutrition 0.000 claims description 2
- 238000007493 shaping process Methods 0.000 claims description 2
- 210000000936 intestine Anatomy 0.000 claims 1
- 235000015108 pies Nutrition 0.000 abstract 2
- 241001137251 Corvidae Species 0.000 abstract 1
- 239000000945 filler Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 5
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
ΠΑΣΤΑ ΑΛΛΑΝΤΙΚΟΥ ΣΕ ΖΥΜΗ SAUCE PASTE IN DOUGH
ΠΕΡΙΓΡΑΦΗ DESCRIPTION
Η παρούσα εφεύρεση αφορά ένα ωμό αλλαντικό, το οποίο δεν έχει υποστεί τη διαδικασία της βράσεως αλλά έχει παστεριωθεί, με σκοπό να χρησιμοποιηθεί ως γέμιση σε πίτα με οποιοδήποτε είδος ζύμης. The present invention concerns a raw sausage, which has not undergone the boiling process but has been pasteurized, in order to be used as a filling in a pie with any type of dough.
Μέχρι σήμερα, τα αλλαντικά, που χρησιμοποιούνταν ως γέμιση σε Until today, the sausages, which were used as a filling in
είδη ζύμης, βράζονταν και στη συνέχεια προσετίθεντο ως υλικό γέμισης στη ζύμη. Με αυτό τον τρόπο, προέκυπτε ένα έτοιμο προς κατανάλωση προϊόν, το οποίο, όμως, λόγω αυτής της ιδιότητάς του, δεν μπορούσε να χρησιμοποιηθεί παρά μόνο σε προπαρασκευασμένα προϊόντα, τα οποία δεν χρειάζονταν παρά μόνο ζέσταμα. Δεν μπορούσε, λοιπόν, ένα types of dough, were boiled and then added as a filling material to the dough. In this way, a ready-to-eat product was obtained, which, however, due to this property, could only be used in pre-prepared products, which only needed heating. Well, one couldn't
τέτοιο προϊόν να χρησιμοποιηθεί ως γέμιση σε προϊόν, το οποίο χρειαζόταν ψήσιμο, διότι το ψήσιμο για δεύτερη φορά του ίδιου υλικού οδηγεί στην αλλοίωσή του και το καθιστά ακατάλληλο προς κατανάλωση. such product to be used as a filling in a product, which required baking, because baking the same material a second time leads to its deterioration and makes it unfit for consumption.
Εν προκειμένω, η παρούσα εφεύρεση λαμβάνεται ως ωμή πρώτη ύλη, η In this regard, the present invention is taken as a raw material, i
οποία δεν έχει βράσει, και παστεριώνεται, προκειμένου να χρησιμοποιηθεί για χρήση ως γέμιση σε πίτα. Ταυτόχρονα, έχει προετοιμαστεί η ζύμη, στην οποία θα τοποθετηθεί η παρούσα εφεύρεση. Ειδικότερα, αρχικά έχει προετοιμαστεί η ζύμη με την ανάμιξη των σχετικών υλικών. Στη συνέχεια, έχει μορφοποιηθεί η ζύμη which has not been boiled, and pasteurized, in order to be used for use as a pie filling. At the same time, the dough, in which the present invention will be placed, has been prepared. In particular, initially the dough has been prepared by mixing the relevant materials. The dough is then shaped
με την προσθήκη της απαραίτητης ποσότητας νερού και η ανάμιξή της με λιπαρές ύλες, ώστε να χρησιμοποιηθεί για την παρασκευή της πίτας. Μετά την ολοκλήρωση και της ανάμιξης της ζύμης με λιπαρές ύλες, προστίθενται τα υλικά της γέμισης, μεταξύ των οποίων είναι και η παρούσα εφεύρεση. Έπειτα, το σύνολο του προϊόντος τεμαχίζεται σε ισομερή τεμάχια και ζυγίζεται, ώστε να αποτελέσει το τελικό προϊόν, που θα πωληθεΐ στον καταναλωτή, περνά από το τούνελ κατάψυξης και στη συνέχεια αποθηκεύεται σε συνθήκες κατάψυξης. Μετά εξέρχεται από την κατάψυξη, συσκευάζεται και διανέμεται στα σημεία by adding the necessary amount of water and mixing it with fatty substances, so that it can be used for the preparation of the pie. After the completion and mixing of the dough with fatty substances, the filling materials are added, among which is the present invention. The entire product is then cut into isomeric pieces and weighed to form the final product, which will be sold to the consumer, passed through the freezing tunnel and then stored in freezing conditions. Then it comes out of the freezer, is packed and distributed to the points
πωλήσεως. of sale.
Η τοποθέτηση της παρούσας εφεύρεσης τοποθετείται με ειδικό γεμισπκό μηχανισμό στη ζύμη και το τελικό αποτέλεσμα είναι πίτα με γέμιση αλλαντικού, το οποίο με το ψήσιμο παίρνει τη μορφή φέτας ζαμπόν ή λουκάνικου. The placement of the present invention is placed with a special filling mechanism in the dough and the final result is a pie with a sausage filling, which takes the form of a slice of ham or sausage when baked.
Δεν υπάρχει κάποιος περιορισμός ως προς το είδος της ύλης, στην οποία θα τοποθετηθεί η παρούσα εφεύρεση. Ειδικότερα, η ζύμη της πίτας στην παρούσα εφεύρεση μπορεί να αποτελείται από οποιοδήποτε δημητριακά ή παράγωγό του, όπως σίκαλη, κριθάρι, καλαμπόκι, βρώμη ή σιτάρι. Η ζύμη αυτή μπορεί να μορφοποιηθεί σε διάφορα There is no limitation as to the type of matter in which the present invention will be placed. In particular, the pie dough in the present invention may consist of any cereal or its derivative, such as rye, barley, corn, oats or wheat. This dough can be shaped into various shapes
σχήματα και να αποκτήσει διάφορα μεγέθη, μίνι, ατομικό ή οικογενειακό, στα οποία και θα πωλείται στον καταναλωτή. shapes and acquire various sizes, mini, individual or family, in which it will be sold to the consumer.
Η πρώτη ύλη της παρούσας εφεύρεσης μπορεί να είναι οποιοδήποτε αλλαντικό ή κρεατοσκεύασμα, δηλαδή οποιοδήποτε είδος κρέατος σε οποιοδήποτε ποσοστό, όπως χοιρινό, μοσχάρι, κοτόπουλο ή The raw material of the present invention can be any cured meat or meat product, i.e. any type of meat in any proportion, such as pork, beef, chicken or
γαλοπούλα. Αυτή η πρώτη ύλη της παρούσας εφεύρεσης βρίσκεται σε οποιαδήποτε μορφή παστερίωσης ή υψηλής πίεσης. turkey. This raw material of the present invention is in any form of pasteurization or high pressure.
Στην παρούσα εφεύρεση, το αλλαντικό ή το κρεατοσκεύασμα βρίσκεται σε νωπή κατάσταση με μηδενική θερμική επεξεργασία ή με τόση, ώστε να μην έχει φτάσει σε κατάσταση σταθεροποίησης αλλαντικού. In the present invention, the sausage or meat preparation is in a fresh state with no heat treatment or so much that it has not reached a cured sausage state.
Λόγω της φύσεως της παρούσας εφεύρεσης, αυτή μπορεί να μορφοποιηθεί σε οποιοδήποτε σχήμα, όπως πίτα κιχί με λουκάνικο. Due to the nature of the present invention, it can be molded into any shape, such as a sausage quiche pie.
Τέλος, η μορφοποίηση της παρούσας εφεύρεσης σε λουκάνικο ή φέτα ζαμπόν, είναι αποτέλεσμα του ψησίματός της μέσα στην πίτα και όχι της τοποθέτησης και του βρασμού της σε κάποιο ειδικό έντερο. Finally, the shaping of the present invention into a sausage or a slice of ham is the result of baking it inside the pie and not of placing and boiling it in a special gut.
Claims (9)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GR20170100579A GR20170100579A (en) | 2017-12-15 | 2017-12-15 | Charcuterie paste filling for dough |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GR20170100579A GR20170100579A (en) | 2017-12-15 | 2017-12-15 | Charcuterie paste filling for dough |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GR20170100579A true GR20170100579A (en) | 2019-07-08 |
Family
ID=67989198
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GR20170100579A GR20170100579A (en) | 2017-12-15 | 2017-12-15 | Charcuterie paste filling for dough |
Country Status (1)
| Country | Link |
|---|---|
| GR (1) | GR20170100579A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5620736A (en) * | 1992-09-28 | 1997-04-15 | Nestec S.A. | Preparation of cooled, spreadable foamed meat mousse |
| DE29721290U1 (en) * | 1997-12-02 | 1998-02-26 | Sternfeld Dirk | Meat mass or the like |
| DE29813782U1 (en) * | 1998-08-01 | 1999-02-11 | Breuko Gmbh Fleisch Und Wurstw | Baked goods |
| DE102006006084A1 (en) * | 2006-02-09 | 2007-08-23 | Anton Schwarzmaier | Manufacturing of a pastry comprises manufacturing a sausage without casing, surrounding the sausage with a dough layer and backing the dough-coated intermediate along with the filled sausage |
| EP1964474A1 (en) * | 2005-12-16 | 2008-09-03 | Sigma Alimentos, S.A. De C.V. | Method for producing a casing-less sausage- or similar-type food product and product thus obtained |
| CN102715538A (en) * | 2012-06-26 | 2012-10-10 | 天津春宇食品配料有限公司 | Flavored ham sausage and preparation method thereof |
| US20140010932A1 (en) * | 2012-07-03 | 2014-01-09 | Walter Freybe | High pressure pasteurization of fresh sausage and fresh meat emulsion and avoiding the loss of color and taste in the process |
-
2017
- 2017-12-15 GR GR20170100579A patent/GR20170100579A/en unknown
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5620736A (en) * | 1992-09-28 | 1997-04-15 | Nestec S.A. | Preparation of cooled, spreadable foamed meat mousse |
| DE29721290U1 (en) * | 1997-12-02 | 1998-02-26 | Sternfeld Dirk | Meat mass or the like |
| DE29813782U1 (en) * | 1998-08-01 | 1999-02-11 | Breuko Gmbh Fleisch Und Wurstw | Baked goods |
| EP1964474A1 (en) * | 2005-12-16 | 2008-09-03 | Sigma Alimentos, S.A. De C.V. | Method for producing a casing-less sausage- or similar-type food product and product thus obtained |
| DE102006006084A1 (en) * | 2006-02-09 | 2007-08-23 | Anton Schwarzmaier | Manufacturing of a pastry comprises manufacturing a sausage without casing, surrounding the sausage with a dough layer and backing the dough-coated intermediate along with the filled sausage |
| CN102715538A (en) * | 2012-06-26 | 2012-10-10 | 天津春宇食品配料有限公司 | Flavored ham sausage and preparation method thereof |
| US20140010932A1 (en) * | 2012-07-03 | 2014-01-09 | Walter Freybe | High pressure pasteurization of fresh sausage and fresh meat emulsion and avoiding the loss of color and taste in the process |
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