WO1993000830A1 - Saucisse dietetique contenant de la chair de poisson et son procede de preparation - Google Patents
Saucisse dietetique contenant de la chair de poisson et son procede de preparation Download PDFInfo
- Publication number
- WO1993000830A1 WO1993000830A1 PCT/DE1992/000583 DE9200583W WO9300830A1 WO 1993000830 A1 WO1993000830 A1 WO 1993000830A1 DE 9200583 W DE9200583 W DE 9200583W WO 9300830 A1 WO9300830 A1 WO 9300830A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- sausage
- weight
- meat
- percent
- fish
- Prior art date
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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
Definitions
- the invention relates to a diet sausage product and a method for its production.
- JP Abstr. 2-76 558 A
- JP Abstr. 62-44 149 A
- JP Abstr. 63-309 167 A
- REPLACEMENT LEAF Fish pate products are known, but they all require the addition of foreign protein, such as vegetable protein as an emulsifier.
- a diet sausage product which solves the above object contains:
- Vegetable oil 18 ⁇ 10 percent by weight
- the mammalian or poultry meat or fat component contained in commercially available sausages is completely replaced by fish meat, which is known not to contain saturated fatty acids, ie. H. contains no cholesterol.
- This fish meat can be any kind of tasty, i.e. H. non-transitory fish meat from tuna, shark, also trout meat, to name just a few well-known and tasty types of fish.
- fresh salmon meat is preferred.
- Diet sausage product which is preferably filled in an artificial intestine.
- the diet sausage product can also be sterilized and packaged like conventional preserves.
- the taste can be varied within a wide range with the addition of various inlays, especially smoked salmon and / or spices.
- the fish meat added in step a) can be comminuted unfrozen or at least partially in the frozen state.
- the packaged sausage or preserve is sterilized in step e) at over 100 ° C., preferably at 108 ° C., for a predetermined period of time.
- the heating time depends on the desired durability (F-value).
- the fat contained in the fish meat did not impair the diet sausage product with regard to freedom from cholesterol, durability, taste or cut resistance. If necessary, the vegetable oil content, if fatty fish meat is used, can be reduced within the specified tolerance range.
- omega fats contained in fish meat help to split off and break down cholesterol, so that they are increasingly prescribed by doctors as a medication, makes the diet sausage product according to the invention particularly valuable.
- REPLACEMENT LEAF Heating in the production step e) for sterilizing to a core temperature to 108 * C allows Haltbar ⁇ keitsdauer of several weeks to several months under ordinary storage temperatures.
- Fresh or at least partially frozen salmon meat is crushed in an amount of 60 percent by weight based on the total weight of the diet sausage in a conventional cutter with the addition of 18 percent by weight of water and 18 percent by weight of vegetable oil.
- the water can also be added in the form of pieces of ice.
- This mass is mixed to form a meat and with the simultaneous addition of 1% by weight of salt and spice to form a meat, to which small pieces of smoked salmon, pepper or the like are added, depending on the taste nuance.
- the sausage is preferably packed in artificial casing.
- the sausage is in a treatment chamber in the hot steam z. B. sterilized for half an hour at a core temperature of 108 * C.
- the heating time depends on the desired shelf life value (F value).
- F value desired shelf life value
- Taste tests have shown that this diet sausage has a very pleasant and spicy taste. Since this diet sausage does not contain any saturated fatty acids or harmful cholesterol, it is very healthy and particularly suitable as a dietetic food for people with a cardiovascular disease risk.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Une saucisse diététique sans cholestérol contient de la chair de poisson, notamment de saumon, à la place de la viande usuelle de volaille ou de mammifères. Cette saucisse a la consistance des saucissons classiques et une durée de conservation comparable à celle des saucisses à cuire classiques.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE4123154 | 1991-07-12 | ||
DEP4123154.6 | 1991-07-12 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO1993000830A1 true WO1993000830A1 (fr) | 1993-01-21 |
Family
ID=6436024
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/DE1992/000583 WO1993000830A1 (fr) | 1991-07-12 | 1992-07-11 | Saucisse dietetique contenant de la chair de poisson et son procede de preparation |
Country Status (1)
Country | Link |
---|---|
WO (1) | WO1993000830A1 (fr) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2125197A1 (es) * | 1997-05-08 | 1999-02-16 | Pescados Y Salazones La Higuer | Procedimiento de fabricacion de una hamburguesa de tunidos y producto asi obtenido. |
EP1180333A1 (fr) * | 2000-08-18 | 2002-02-20 | Sanamundi AG | Produit de poisson et Procédé de préparation |
EP1673982A1 (fr) * | 2003-10-16 | 2006-06-28 | Nippon Suisan Kaisha, Ltd. | Aliment proteique avec une odeur de sulfure d'hydrogene maitrisee ainsi que procede de maitrise de l'odeur de sulfure d'hydrogene |
WO2008145076A1 (fr) | 2007-06-01 | 2008-12-04 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. | Procédé de fabrication de saucisse à base de chair de poisson et saucisse contenant de la chair de poisson |
DE102009020514A1 (de) | 2009-05-08 | 2010-11-25 | Kürten, Udo | Verfahren zur Herstellung eines Fischbräts und eine entsprechend hergestellte Fischbratwurst |
CN108813428A (zh) * | 2018-06-26 | 2018-11-16 | 浙江工商大学 | 基于f值叠加杀菌的鲟鱼鱼肠制作方法及测定方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR1437017A (fr) * | 1965-05-29 | 1966-04-29 | Brandade de morue en conserve et en semi-conserve et son procédé de fabrication | |
FR1467133A (fr) * | 1961-11-06 | 1967-01-27 | Produit alimentaire à base de déchets de saumon fumé | |
EP0404214A1 (fr) * | 1989-06-14 | 1990-12-27 | Unilever N.V. | Produit alimentaire |
-
1992
- 1992-07-11 WO PCT/DE1992/000583 patent/WO1993000830A1/fr active Application Filing
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR1467133A (fr) * | 1961-11-06 | 1967-01-27 | Produit alimentaire à base de déchets de saumon fumé | |
FR1437017A (fr) * | 1965-05-29 | 1966-04-29 | Brandade de morue en conserve et en semi-conserve et son procédé de fabrication | |
EP0404214A1 (fr) * | 1989-06-14 | 1990-12-27 | Unilever N.V. | Produit alimentaire |
Non-Patent Citations (2)
Title |
---|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE Bd. 47, Nr. 2, 1989, BARKING GB Seiten 225 - 241 A. GELMAN * |
S.L. KOMARIK : 'Food Products Formulary - Vol.1 : Meats, Poultry, Fish, Shellfish' 1974 , AVI , WESTPORT, CONNECTICUT, USA Page 302 * |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2125197A1 (es) * | 1997-05-08 | 1999-02-16 | Pescados Y Salazones La Higuer | Procedimiento de fabricacion de una hamburguesa de tunidos y producto asi obtenido. |
EP1180333A1 (fr) * | 2000-08-18 | 2002-02-20 | Sanamundi AG | Produit de poisson et Procédé de préparation |
EP1673982A1 (fr) * | 2003-10-16 | 2006-06-28 | Nippon Suisan Kaisha, Ltd. | Aliment proteique avec une odeur de sulfure d'hydrogene maitrisee ainsi que procede de maitrise de l'odeur de sulfure d'hydrogene |
EP1673982A4 (fr) * | 2003-10-16 | 2009-07-15 | Nippon Suisan Kaisha Ltd | Aliment proteique avec une odeur de sulfure d'hydrogene maitrisee ainsi que procede de maitrise de l'odeur de sulfure d'hydrogene |
WO2008145076A1 (fr) | 2007-06-01 | 2008-12-04 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. | Procédé de fabrication de saucisse à base de chair de poisson et saucisse contenant de la chair de poisson |
DE102007025847A1 (de) | 2007-06-01 | 2008-12-04 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. | Verfahren zur Herstellung von Wurstwaren basierend auf Fischfleisch und Wurstwaren beinhaltend Fischfleisch |
DE102009020514A1 (de) | 2009-05-08 | 2010-11-25 | Kürten, Udo | Verfahren zur Herstellung eines Fischbräts und eine entsprechend hergestellte Fischbratwurst |
CN108813428A (zh) * | 2018-06-26 | 2018-11-16 | 浙江工商大学 | 基于f值叠加杀菌的鲟鱼鱼肠制作方法及测定方法 |
CN108813428B (zh) * | 2018-06-26 | 2021-06-22 | 浙江工商大学 | 基于f值叠加杀菌的鲟鱼鱼肠制作方法及测定方法 |
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