TR201715890A2 - TYPE OF FOOD PRODUCTION METHOD - Google Patents
TYPE OF FOOD PRODUCTION METHOD Download PDFInfo
- Publication number
- TR201715890A2 TR201715890A2 TR2017/15890A TR201715890A TR201715890A2 TR 201715890 A2 TR201715890 A2 TR 201715890A2 TR 2017/15890 A TR2017/15890 A TR 2017/15890A TR 201715890 A TR201715890 A TR 201715890A TR 201715890 A2 TR201715890 A2 TR 201715890A2
- Authority
- TR
- Turkey
- Prior art keywords
- sausage
- production method
- type
- meat
- oil
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims description 11
- 239000012467 final product Substances 0.000 claims 1
- 239000000047 product Substances 0.000 claims 1
- 235000013580 sausages Nutrition 0.000 abstract description 20
- 235000015278 beef Nutrition 0.000 description 5
- 235000013599 spices Nutrition 0.000 description 5
- 244000203593 Piper nigrum Species 0.000 description 4
- 235000008184 Piper nigrum Nutrition 0.000 description 4
- 239000004744 fabric Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 210000000936 intestine Anatomy 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 235000007129 Cuminum cyminum Nutrition 0.000 description 2
- 244000304337 Cuminum cyminum Species 0.000 description 2
- 241001494479 Pecora Species 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000013614 black pepper Nutrition 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 244000124209 Crocus sativus Species 0.000 description 1
- 235000015655 Crocus sativus Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000008474 Pimenta dioica Species 0.000 description 1
- 235000006990 Pimenta dioica Nutrition 0.000 description 1
- 244000250129 Trigonella foenum graecum Species 0.000 description 1
- 235000001484 Trigonella foenum graecum Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000013974 saffron Nutrition 0.000 description 1
- 239000004248 saffron Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000001019 trigonella foenum-graecum Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Bu buluş, genel olarak sucuk adı verilen bir tür gıda ürününün üretim metodunda oluşturulan yenilik ile ilgilidir.The present invention relates generally to an innovation in the production method of a type of food product called sausage.
Description
TARIFNAME BIR TÜR GIDA MADDESI ÜRETIM METODU Teknik alan: Bu bulus, genel olarak sucuk adi verilen bir tür gida ürününün üretim metodunda olusturulan yenilik ile ilgilidir. DESCRIPTION A KIND OF FOOD PRODUCTION METHOD Technical field: This invention is based on the production method of a kind of food product generally called sucuk. relates to innovation.
Teknigin Bilinen Durumu: Günümüzde içine çesitli baharatlar konularak yogrulan sigir ya da manda eti kiymasinin, sisirilerek kurutulmus koyun bagirsagina doldurulmasiyla yapilan, izgarada ya da yagda pisirilerek yenen yiyecek sucuk olarak anilmaktadir. State of the Art: Today, beef or buffalo meat, which is kneaded with various spices, made by stuffing ground beef into the guts of dried sheep, Food that is grilled or cooked in oil is called sausage.
Sucuk türleri genel olarak birkaç baslik altinda toplanabilmektedir. Bu türlere genel tanimlamalar açisindan bakilacak olursa; Kangal sucuk: Sigir ve koyun etinden, orta dereceli ateste isitilarak hazirlanir. Types of sausage can be grouped under several headings in general. General to these types In terms of definitions; Kangal sausage: It is prepared from beef and mutton meat by heating it over medium heat.
Baton sucuk: Kangal sucugun aynisidir, sadece sekli farklidir. Baton sucuk: It is the same as Kangal sucuk, only the shape is different.
Parmak sucuk: Sigir ve koyun etinden Imal edilir. Çok acidir. Finger sausage: It is produced from beef and mutton. It is very acidic.
Varyanta Sucuk: Özel baharat çesnileriyle zenginlestirilmis sucuk türüdür. Variant Sucuk: It is a type of sucuk enriched with special spice seasonings.
Kayseri'ye özgü olmasiyla taninmaktadir. It is known for being unique to Kayseri.
Sucuklar ayrica, içlerindeki su miktarina göre kuru, tam kuru, yari kuru, az kuru içerir. Geleneksel Türk sucugu tam kuru grubuna girer. Bu bilgiler genel tanimlamalara dahil ansiklopedik bilgilerdir. According to the amount of water in the sausages, dry, fully dry, semi-dry, slightly dry includes. Traditional Turkish sausage is in the dry group. This information is general are encyclopedic information included in definitions.
Sucuk yapiminda Türk gida kodeksi et ve et ürünler tebligine göre ürünün et proteini oranina göre belirlenecek oranda yag kullanimi söz konusudur. Halk arasinda gida ürünleri için ”yagsiz tuzsuz" olarak siklikla kullanilan olumsuz tanimlamalardan da anlasilacagi üzere et ürünlerinde yag kullanimi hem lezzet hem de ürünün gerek kurutulmasinda gerekse pisirilmesinde elde edilen arti degerler açisindan sarttir. Yag tüketimi genel olarak normal saglik degerlerine sahip bir insanin günlük beslenmesinin %25 lik kismini kaplamalidir. Elbette ki bu kadar yogun düzeyde tüketime konu edilecek yag maddesinin saglikli yapilar içeren türde olmasi insan sagligi açisindan son derece önemlidir. According to the Turkish Food Codex Meat and Meat Products Communiqué in sausage making, the meat of the product There is a use of fat to be determined according to the protein ratio. People Among the negative effects that are frequently used as "fat-free, salt-free" for food products, As can be understood from the definitions, the use of fat in meat products and the surplus obtained in both drying and cooking of the product. it is essential in terms of values. Fat consumption is generally below normal health values. It should cover 25% of a person's daily diet. Of course this The healthy structures of the oil substance that will be consumed at an intense level It is extremely important for human health to be of a type containing
Sucuk ve benzeri et ürünlerinde yenilikler arz eden pek çok gelistirme çalismasi da bugün patente konu edilmektedir. Örnegin 2012/01177 numarali ve ”Deniz ürünleri ihtiva eden sucuk” baslikli patent tescil çalismasinda özet olarak “Bu bulusla gelistirilen deniz ürünleri ihtiva eden sucuk üretim yöntemi; karkas et haline getirilmis degisik baliklar ve/veya deniz ürünlerinin kiyma makinasinda parçalanmasi, daha sonra safran, beyaz toz biber, kimyon, karabiber, sucuk baharati, kirmizi toz biber, çemen, tuz, dövülmüs sarimsaktan olusan baharat karisimi ile karistirilarak hamur elde edilmesi, elde edilen karisimin en yüksek 6C ila 10°C araligindaki 36 - 48 saat süresince bekletilerek baharat ile marine edilmesi, Marine edilmis hamurun bagirsak veya polimer bazli hortum seklinde bir kilif içerisine doldurulmasi, fermantasyonun baslayabilmesi için tercihen 48 saat süresince sicakligi 0 °C ila 10 °C araligindaki herhangi bir sicaklik degerine sahip bir ortamda havada asili sekilde bekletilmesi adimlarindan olusmasidir." denilmektedir. 2011/04361 numarali ve ”vakumlanmis bezli sucuk” baslikli faydali model çalismasinda ise özetle “Bu bulus; fermente sucukta, özellikle geleneksel Türk sucugunda, tat, lezzet ve dogal bir görünüs olusturmayi saglayan; islemden geçen en az bir sucuk hamuru (3), sucuk hamurunun (3) konuldugu her 3 cm karesinde; pamuktan üretilen en az bir bez kilif (2), bez kilif (2) ve sucuk hamurunun (3) konuldugu en az bir vakum torbasi (4) içeren bir vakumlanmis bezli sucuk (1) ile ilgilidir." denilmistir. 2008/03514 numarali ve ”Koyun etinden sucuk üretim yöntemi" baslikli patent tescil talebinde ise ”Bu bulus; koyun etinden sucuk üretim yöntemine iliskindir. There are also many development studies that offer innovations in sausage and similar meat products. It is now the subject of a patent. For example, numbered 2012/01177 and ”Marine In the patent registration study titled “Sucuk containing products”, in summary, “This a method of producing sucuk containing seafood developed by the invention; carcass meat in a meat grinder of various fish and/or seafood products crumble, then saffron, white ground pepper, cumin, black pepper, sausage spice, red pepper powder, fenugreek, salt, crushed garlic obtaining dough by mixing with the mixture, the highest 6C marinating with spices by keeping it for 36 - 48 hours at a temperature of 10°C to 10°C, A sleeve of marinated dough in the form of an intestine or polymer-based hose It should be filled in, preferably 48 hours for fermentation to start. any temperature in the range of 0 °C to 10 °C during It consists of the steps of keeping it suspended in the air in the environment." is called. Utility model numbered 2011/04361 and titled “sujuk with vacuumed cloth” In his work, in summary, “This invention; fermented sausage, especially traditional Turkish It provides taste, flavor and natural appearance in sausage; prosecuted at least one sausage dough (3) in every 3 cm square where the sausage dough (3) is placed; at least one cloth cover (2), cloth cover (2) and sausage dough (3) produced from cotton with a vacuumed cloth sausage (1) containing at least one vacuum bag (4) in which it is placed is related.” Patent numbered 2008/03514 and titled "Method of producing sausage from mutton" In the registration request, "This invention; It is related to the method of producing sausage from sheep meat.
Bulus konusu koyun etinden sucuk üretim yöntemi; koyun etinden yapilan kiymaya çesitli baharatlarin belirli oranlarda katilmasi ve tekrar kiyma makinesinden geçirilmesinin ardindan hazirlanan bu kiymanin dolum makinesinde uygun olan bagirsaklara doldurulmasi ve ardindan dinlenmeye birakilmasi seklindedir.” özetiyle yenilik çalismalari ortaya konmustur. The method of producing sausage from mutton, which is the subject of the invention; mutton adding various spices to the minced meat in certain proportions and mincing again In the filling machine of this minced meat, which is prepared after passing through the machine filling the appropriate intestines and then leaving it to rest form.” In summary, innovation studies are presented.
Bulusun Kisa Tanimi ve Yararlari Bulus kapsaminda sucuk üretiminde kullanilan yag, gerek lezzet verici olma özelligi ve gerekse saglikli yag tüketimine hizmet edecek biçimde ilik yagindan elde edilmektedir. Brief Description and Benefits of the Invention The oil used in sausage production within the scope of the invention has the feature of being flavoring. It is obtained from warm oil in a way that will serve both and healthy oil consumption. is being done.
Bulusun Açiklanmasi: Bu bulus, genel olarak sucuk adi verilen bir tür gida ürününün üretim metodunda olusturulan yenilik ile ilgilidir. Buna göre kiyma çekilmis dana eti ve ilik yagina tuz, sarimsak, aci toz biber, tatli toz biber, kimyon, karabiber, yenibahar ve tarçin ilave edilerek harmanlanir. Ardindan bagirsaga doldurulur. Firinlanarak kurutulur ve Yag orani tamamen etin yaglilik durumuna göre arttirilir ya da azaltilir ve nihai ürünün %20 ila %30 u oraninda ilik yagi kullanilir. Description of the Invention: This invention is based on the production method of a kind of food product generally called sucuk. relates to innovation. Accordingly, ground beef and marrow fat are added with salt, Add garlic, hot pepper, sweet ground pepper, cumin, black pepper, allspice and cinnamon. is blended. It is then filled into the intestine. It is kiln dried and The fat ratio is increased or decreased completely according to the fatness of the meat and the final Warm oil is used at the rate of 20% to 30% of the product.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2017/15890A TR201715890A2 (en) | 2017-10-16 | 2017-10-16 | TYPE OF FOOD PRODUCTION METHOD |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2017/15890A TR201715890A2 (en) | 2017-10-16 | 2017-10-16 | TYPE OF FOOD PRODUCTION METHOD |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| TR201715890A2 true TR201715890A2 (en) | 2017-10-23 |
Family
ID=67000727
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| TR2017/15890A TR201715890A2 (en) | 2017-10-16 | 2017-10-16 | TYPE OF FOOD PRODUCTION METHOD |
Country Status (1)
| Country | Link |
|---|---|
| TR (1) | TR201715890A2 (en) |
-
2017
- 2017-10-16 TR TR2017/15890A patent/TR201715890A2/en unknown
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