NO875403L - PROCEDURE FOR PREPARATION. - Google Patents
PROCEDURE FOR PREPARATION. Download PDFInfo
- Publication number
- NO875403L NO875403L NO875403A NO875403A NO875403L NO 875403 L NO875403 L NO 875403L NO 875403 A NO875403 A NO 875403A NO 875403 A NO875403 A NO 875403A NO 875403 L NO875403 L NO 875403L
- Authority
- NO
- Norway
- Prior art keywords
- roe
- meat
- procedure
- sausage
- production
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 7
- 235000013580 sausages Nutrition 0.000 claims description 23
- 235000013372 meat Nutrition 0.000 claims description 18
- 241000251468 Actinopterygii Species 0.000 claims description 8
- 235000019688 fish Nutrition 0.000 claims description 8
- 241000252203 Clupea harengus Species 0.000 claims description 6
- 241000276438 Gadus morhua Species 0.000 claims description 6
- 235000019514 herring Nutrition 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 241001494479 Pecora Species 0.000 claims description 4
- 239000000654 additive Substances 0.000 claims description 4
- 241001465754 Metazoa Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 241000283690 Bos taurus Species 0.000 claims description 2
- 241000283707 Capra Species 0.000 claims description 2
- 241000283073 Equus caballus Species 0.000 claims description 2
- 241000287828 Gallus gallus Species 0.000 claims description 2
- 241001417494 Sciaenidae Species 0.000 claims description 2
- 241000282898 Sus scrofa Species 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 230000000391 smoking effect Effects 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 description 12
- 150000003839 salts Chemical class 0.000 description 7
- 235000019516 cod Nutrition 0.000 description 5
- 235000013599 spices Nutrition 0.000 description 5
- 244000203593 Piper nigrum Species 0.000 description 3
- 235000008184 Piper nigrum Nutrition 0.000 description 3
- 235000013614 black pepper Nutrition 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 2
- 241000269908 Platichthys flesus Species 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 2
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 239000004606 Fillers/Extenders Substances 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 241000276498 Pollachius virens Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- BZHJMEDXRYGGRV-UHFFFAOYSA-N Vinyl chloride Chemical compound ClC=C BZHJMEDXRYGGRV-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 229920001577 copolymer Polymers 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- HWGNBUXHKFFFIH-UHFFFAOYSA-I pentasodium;[oxido(phosphonatooxy)phosphoryl] phosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O HWGNBUXHKFFFIH-UHFFFAOYSA-I 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 239000001931 piper nigrum l. white Substances 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 235000002020 sage Nutrition 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 239000001296 salvia officinalis l. Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000019983 sodium metaphosphate Nutrition 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 235000020990 white meat Nutrition 0.000 description 1
Landscapes
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Medicinal Preparation (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
Til nu har man generelt fremstilt og satt pris på pølser bestående hovedsakelig av kjøtt, innbefattende fisk. Disse pølser besitter sine egne særpreg og velges og settes pris på ut i fra forbrukerens smak. Imidlertid da forbrukernes smak har en tendens til å variere med tiden så er nye, Until now, sausages consisting mainly of meat, including fish, have generally been produced and appreciated. These sausages have their own distinctive characteristics and are chosen and valued based on the consumer's taste. However, as consumer tastes tend to change over time, new,
men velsmakende pølser alltid vært eftersøkt av pølse-industrien. På basis av det foregående har foreliggende oppfinnelse til hensikt å tilveiebringe en ny, men smak-full pølse som kombinerer kjøttsmak med rogns velsmakenhet. but tasty sausages have always been sought after by the sausage industry. On the basis of the foregoing, the present invention aims to provide a new but tasty sausage which combines the taste of meat with the palatability of roe.
I henhold til foreliggende oppfinnelse erholdes denne hensikt ved å tilveiebringe en rognpølse bestående hovedsakelig av en blanding av 90 - 1036 rogn med 10 - 90% According to the present invention, this purpose is achieved by providing a roe sausage consisting mainly of a mixture of 90 - 1036 roe with 10 - 90%
kjøtt. meat.
Som rogn kan forskjellige fiske-egg så som krøkle-, sild- og torskerogn anvendes. I foreliggende oppfinnelse er det fore-trukket at rognen anvendes i sammenfallet form eller i form av enkelt-egg i steden for i form av hel rogn fjernet fra fiskene. Det kan derfor anvendes ikke-helrogn, så som sammenfallen silderogn, torskerogn etc. i rognpølsene fremstilt i henhold til foreliggende oppfinnelse. Fortrinns-vis bør rognen være tilstrekkelig hard til å bibeholde sin form under bearbeidingen for fremstilling av rognpølser. Spesielt egnet for dette formål er krøkling-, sild- og torskerogn. Når det anvendes lakserogn bør det tas hensyn til at de er myke. Det bør bemerkes at rognen kan være forbehandlet med salt, krydder og lignende. Different fish eggs such as herring, herring and cod roe can be used as roe. In the present invention, it is preferred that the roe is used in collapsed form or in the form of single eggs instead of in the form of whole roe removed from the fish. Non-whole roe can therefore be used, such as collapsing herring roe, cod roe, etc. in the roe sausages produced according to the present invention. Preferably, the roe should be sufficiently hard to retain its shape during processing for the production of roe sausages. Herring, herring and cod roe are particularly suitable for this purpose. When using salmon roe, care should be taken that they are soft. It should be noted that the roe can be pre-treated with salt, spices and the like.
Som kjøtt kan det i henhold til oppfinnelsen anvendes et av animalsk opprinnelse, nemlig fra svin, storfe, får, geit, hest, kylling eller fra fisk, så som fisk med rødt kjøtt, As meat, according to the invention, one of animal origin can be used, namely from pig, cattle, sheep, goat, horse, chicken or from fish, such as fish with red meat,
så som tunfisk, fisk med hvit kjøtt så som flyndre, frossen malt fisk så som lyr eller sei. Det må bemerkes at kjøttet kan være forbehandlet med salt, krydder og lignende. Rogn-pølsen fremstilt i henhold til foreliggende oppfinnelse består hovedsakelig av en blanding av 90 - 10% rogn med 10 - 90% kjøtt. Når mengden av rogn overstiger 90$ vil kjøttmengden være så meget redusert at de bindende egen- . skaper i kjøttet går tapt. Som et resultat vil pølsene miste deres elastisitet å få en for lett smak. Når mengden av rogn er under 10$ vil på den annen side rognen bli gjemt i kjøttet slik at smaken og tyggemotstanden nedsettes. such as tuna, fish with white meat such as flounder, frozen ground fish such as flounder or pollock. It must be noted that the meat may be pre-treated with salt, spices and the like. The roe sausage produced according to the present invention mainly consists of a mixture of 90 - 10% roe with 10 - 90% meat. When the quantity of roe exceeds 90$, the quantity of meat will be so greatly reduced that the binding own- . creates in the flesh is lost. As a result, the sausages will lose their elasticity and get a too light taste. When the amount of roe is below 10$, on the other hand, the roe will be hidden in the meat so that the taste and chewing resistance are reduced.
Rognpølsen I henhold til oppfinnelsen fremstilles ved de følgende trinn. Først blir kjøttet hakket i en hakkean-ordning og det hakkede kjøtt blandes med rogn og blandingen eltes opp med forskjellige addetiver ved hjelp av en mixer etc. Addetivene som anvendes kan innbefatte de følgende materialer. Salt kan anvendes som krydder og som preserveringsmiddel, krydrene som anvendes kan innbefatte, i tillegg til salt, sukker, natriumglutamat, "inocinic"- natrium og lignende, som tjener til å forbedre pølsenes smak. The roe sausage according to the invention is produced in the following steps. First, the meat is chopped in a chopper arrangement and the minced meat is mixed with roe and the mixture is kneaded with various additives using a mixer etc. The additives used may include the following materials. Salt can be used as a spice and as a preservative, the spices used can include, in addition to salt, sugar, monosodium glutamate, "inocinic" sodium and the like, which serve to improve the taste of the sausages.
Bindemidler anvendes og kan innbefattes stivelse, hvetemel, maismel, vegetabilsk protein, skummet tørrmelk og lignende som virker til å binde sammen kjøttet og rognen og tjener som en ekstender. Krydrene som anvendes kan være av naturlig eller syntetisk type og kan eksempelvis innbefatte sort pepper, hvit pepper, salvie, muskat og lignende som tjener til å motvirke lukten av kjøtt å forbedre kjøttets smak. Som preserveringsmiddel kan anvendes, i tillegg til de tidligere nevnte salter, sorbinsyre, kaliumsorbat og lignende som tjener til å forhindre spaltning og forøke lagringstiden. Binders are used and may include starch, wheat flour, corn flour, vegetable protein, skimmed dry milk and the like which act to bind the meat and roe together and serve as an extender. The spices used can be of a natural or synthetic type and can include, for example, black pepper, white pepper, sage, nutmeg and the like, which serve to counteract the smell of meat and improve the taste of the meat. As a preservative, in addition to the previously mentioned salts, sorbic acid, potassium sorbate and the like can be used which serve to prevent decomposition and increase the storage time.
Kondensert fosfat kan anvendes og kan innbefatte natrium-pyrrofosfat, natriumtrifosfat, natriummetafosfat og lignende som tjener til å forbedre vannretensjonen forbedre elas-tisiteten og forbedre glansen av avskårne stykker. Condensed phosphate can be used and can include sodium pyrophosphate, sodium triphosphate, sodium metaphosphate and the like which serve to improve water retention, improve elasticity and improve the gloss of cut pieces.
Produktet eltet på den tidligere nevnte måte fylles i en omhylling. Som omhylling kan anvendes sau- eller svinetarmer eller en film fremstilt av collagen, vinylklorid, vinyl-kloridkopolymer etc. Efter fylling blir omhyllningen forseglet i begge ender, vasket omhyggelig og oppvarmet med eller uten røking. Det er nødvendig at oppvarmingstiden er minst 30 min, mens middeltemperaturen i omhyllningen bibeholdes ved 63°C. Efter avkjøling oppbevares omhyllningen i en temperatur på 10°C eller lavere. Foreliggende fremgangsmåte skal belyses ved hjelp av de efterfølgende eksempler. The product kneaded in the previously mentioned way is filled in a casing. Sheep or pig intestines or a film made of collagen, vinyl chloride, vinyl chloride copolymer etc. can be used as casing. After filling, the casing is sealed at both ends, washed carefully and heated with or without smoking. It is necessary that the heating time is at least 30 min, while the average temperature in the enclosure is maintained at 63°C. After cooling, the wrapping is stored at a temperature of 10°C or lower. The present procedure shall be illustrated with the help of the following examples.
Eksempel 1. Example 1.
4 kg. svinekjøtt og 1 kg. sideflesk forbehandlet med salt og andre bestanddeler hakkes i en hakkemaskin. Til det hakkede produkt tilsettes 5 kg. krøkling-rogn som også er forbehandlet. Med en blander blir produktet vel eltet opp med 130 g. salt, 30 g. natriumglutamat, 1 kg. stivelse, 20 g. sort pepper, 100 g. kaliumsorbat og 50 g. natriumpyrro-fosfat. Det resulterende kjøttprodukt fylles i en sauetarm, vaskes, tørkes, røkes og oppvarmes. Efter kjøling blir produktet oppbevart ved en temperatur ved 5°C eller lavere. 4 kg. pork and 1 kg. side flesh pre-treated with salt and other ingredients is chopped in a chopping machine. Add 5 kg to the chopped product. krökling roe which is also pre-treated. With a mixer, the product is kneaded well with 130 g. salt, 30 g. sodium glutamate, 1 kg. starch, 20 g. black pepper, 100 g. potassium sorbate and 50 g. sodium pyrophosphate. The resulting meat product is stuffed into a sheep intestine, washed, dried, smoked and heated. After cooling, the product is stored at a temperature of 5°C or lower.
Den således erholdte pølse kombinerer kjøttsmaken med aromaen av krøkling-rogn og smaker meget godt. The sausage thus obtained combines the taste of meat with the aroma of croaker roe and tastes very good.
Eksempel 2. Example 2.
For å fremstille en rognpølse ble eksempel 1 gjentatt bortsett fra at det ble anvendt 1 kg. svinekjøtt med 9 kg. krøklingrogn. Den erholdte pølse som har aroma av krøkling smakte godt. To prepare a roe sausage, example 1 was repeated except that 1 kg was used. pork with 9 kg. curly roe. The resulting sausage, which has an aroma of curling, tasted good.
Eksempel 3. Example 3.
For å erholde en rognpølse ble eksempel 1 gjentatt bortsett fra at 6 kg. svinekjøtt og 3 kg. storfekjøtt ble anvendt med 1 kg. torskerogn. Den erholdte pølse til hvilken aromaen av torskerogn var blitt tilsatt smakte godt. To obtain a roe sausage, example 1 was repeated except that 6 kg. pork and 3 kg. beef was used with 1 kg. cod roe. The resulting sausage to which the aroma of cod roe had been added tasted good.
De nye rognpølser fremstilt i henhold til foreliggende oppfinnelse kombinerer smaken av kjøtt med rognens velsmak og smaker meget godt. The new roe sausages produced according to the present invention combine the taste of meat with the good taste of the roe and taste very good.
Claims (5)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61306197A JPS63160565A (en) | 1986-12-23 | 1986-12-23 | Fish roe sausage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| NO875403D0 NO875403D0 (en) | 1987-12-22 |
| NO875403L true NO875403L (en) | 1988-06-24 |
Family
ID=17954171
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO875403A NO875403L (en) | 1986-12-23 | 1987-12-22 | PROCEDURE FOR PREPARATION. |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JPS63160565A (en) |
| IS (1) | IS3294A7 (en) |
| NO (1) | NO875403L (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100435851B1 (en) * | 2002-02-07 | 2004-06-12 | 대한민국(강릉대학교총장) | Manufacturing method of smoked sausage with roe kernels of fish |
| CN103229964A (en) * | 2013-03-29 | 2013-08-07 | 吴龑 | Fish roe and pumpkin sausage and preparation method thereof |
| KR102593150B1 (en) * | 2020-12-18 | 2023-10-23 | 송희열 | Pollack roe sausage and manufacturing method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51148061A (en) * | 1975-06-13 | 1976-12-18 | Hideaki Takahara | Method of preserving treating overflowed spawn of hokkaido surfsmelt |
-
1986
- 1986-12-23 JP JP61306197A patent/JPS63160565A/en active Pending
-
1987
- 1987-12-10 IS IS3294A patent/IS3294A7/en unknown
- 1987-12-22 NO NO875403A patent/NO875403L/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63160565A (en) | 1988-07-04 |
| NO875403D0 (en) | 1987-12-22 |
| IS3294A7 (en) | 1988-06-24 |
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