CH629086A5 - Process for producing a fish frying sausage - Google Patents

Process for producing a fish frying sausage Download PDF

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Publication number
CH629086A5
CH629086A5 CH514681A CH514681A CH629086A5 CH 629086 A5 CH629086 A5 CH 629086A5 CH 514681 A CH514681 A CH 514681A CH 514681 A CH514681 A CH 514681A CH 629086 A5 CH629086 A5 CH 629086A5
Authority
CH
Switzerland
Prior art keywords
fish
sausage
producing
bones
meat
Prior art date
Application number
CH514681A
Other languages
German (de)
Inventor
Albert Wyss-Urfer
Original Assignee
Wyss Albert Urfer
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Wyss Albert Urfer filed Critical Wyss Albert Urfer
Priority to CH514681A priority Critical patent/CH629086A5/en
Publication of CH629086A5 publication Critical patent/CH629086A5/en

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

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

Fish meat, seasoning and ice are added to a chopping machine and processed to give a fish sausage meat, which is mechanically bound into a natural casing.

Description

       

  
 

**WARNUNG** Anfang DESC Feld konnte Ende CLMS uberlappen **.

 



   PATENTANSPRÜCHE
1. Verfahren zur Herstellung einer Fischbratwurst, dadurch gekennzeichnet, dass Fischfleisch, Gewürz und Eis in eine Zerkleinerungsmaschine gegeben und zu einem Fischbrät verarbeitet werden, das danach unverzüglich maschinell in einen natürlichen Darm gebunden wird.

 

   2. Verfahren nach Patentanspruch 1, dadurch gekennzeichnet, dass   Fischfleisch    verschiedener Fischarten verwendet wird.



   Die Erfindung bezieht sich auf ein Verfahren zur Herstellung von Fischbratwürsten, die sich besonders für Diätgerichte eignen.   Fischgerichte    bringen besonders für Kinder die Gefahr der Verletzung durch Gräte mit sich. Dies kann durch die Fischbratwurst verhindert werden, indem die Gräte dermassen maschinell zerkleinert werden, dass keine Gefahr mehr eintreten kann. Erreicht wird dies durch die im Patentanspruch 1 aufgeführten Merkmale. Eine Fischbratwurst ist verdaulicher als eine andere Bratwurst, die viel Fett enthält und dadurch zu Kreislaufschäden und Fettansatz führt. 



  
 

** WARNING ** beginning of DESC field could overlap end of CLMS **.

 



   PATENT CLAIMS
1. A process for producing a fish sausage, characterized in that fish meat, spice and ice are placed in a comminution machine and processed into a fish sausage, which is then immediately mechanically bound into a natural intestine.

 

   2. The method according to claim 1, characterized in that fish meat of different types of fish is used.



   The invention relates to a method for producing fish sausages, which are particularly suitable for diet dishes. Fish dishes are particularly dangerous for children when they are injured by bones. This can be prevented by the fish sausage by mechanically crushing the bones so that there is no longer any danger. This is achieved by the features listed in claim 1. A fish sausage is more digestible than another sausage, which contains a lot of fat and therefore leads to circulatory damage and fat formation.

Claims (2)

PATENTANSPRÜCHE 1. Verfahren zur Herstellung einer Fischbratwurst, dadurch gekennzeichnet, dass Fischfleisch, Gewürz und Eis in eine Zerkleinerungsmaschine gegeben und zu einem Fischbrät verarbeitet werden, das danach unverzüglich maschinell in einen natürlichen Darm gebunden wird.  PATENT CLAIMS 1. A process for producing a fish sausage, characterized in that fish meat, spice and ice are placed in a comminution machine and processed into a fish sausage, which is then immediately mechanically bound into a natural intestine.   2. Verfahren nach Patentanspruch 1, dadurch gekennzeichnet, dass Fischfleisch verschiedener Fischarten verwendet wird.  2. The method according to claim 1, characterized in that fish meat of different types of fish is used. Die Erfindung bezieht sich auf ein Verfahren zur Herstellung von Fischbratwürsten, die sich besonders für Diätgerichte eignen. Fischgerichte bringen besonders für Kinder die Gefahr der Verletzung durch Gräte mit sich. Dies kann durch die Fischbratwurst verhindert werden, indem die Gräte dermassen maschinell zerkleinert werden, dass keine Gefahr mehr eintreten kann. Erreicht wird dies durch die im Patentanspruch 1 aufgeführten Merkmale. Eine Fischbratwurst ist verdaulicher als eine andere Bratwurst, die viel Fett enthält und dadurch zu Kreislaufschäden und Fettansatz führt. **WARNUNG** Ende CLMS Feld konnte Anfang DESC uberlappen**.  The invention relates to a method for producing fish sausages, which are particularly suitable for diet dishes. Fish dishes are particularly dangerous for children when they are injured by bones. This can be prevented by the fish sausage by mechanically crushing the bones so that there is no longer any danger. This is achieved by the features listed in claim 1. A fish sausage is more digestible than another sausage, which contains a lot of fat and therefore leads to circulatory damage and fat formation. ** WARNING ** End of CLMS field could overlap beginning of DESC **.
CH514681A 1981-08-04 1981-08-04 Process for producing a fish frying sausage CH629086A5 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CH514681A CH629086A5 (en) 1981-08-04 1981-08-04 Process for producing a fish frying sausage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH514681A CH629086A5 (en) 1981-08-04 1981-08-04 Process for producing a fish frying sausage

Publications (1)

Publication Number Publication Date
CH629086A5 true CH629086A5 (en) 1982-04-15

Family

ID=4288700

Family Applications (1)

Application Number Title Priority Date Filing Date
CH514681A CH629086A5 (en) 1981-08-04 1981-08-04 Process for producing a fish frying sausage

Country Status (1)

Country Link
CH (1) CH629086A5 (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2107975A1 (en) * 1996-05-27 1997-12-01 Floriach Joaquin Massa Sausage-type food product and process for obtaining it
ES2125197A1 (en) * 1997-05-08 1999-02-16 Pescados Y Salazones La Higuer Process for manufacturing a tuna hamburger (tuna burger) and product thus obtained
DE102007025847A1 (en) * 2007-06-01 2008-12-04 Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. Process for the production of sausages based on fish meat and charcuterie containing fish meat
DE202010000111U1 (en) 2009-11-12 2010-05-06 Fischhandel Ursel Ötken e.K. fish sausage
DE202018000932U1 (en) 2018-02-21 2019-05-23 Bioenergie Lüchow GmbH & Co. KG Composition of fish cold cuts

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2107975A1 (en) * 1996-05-27 1997-12-01 Floriach Joaquin Massa Sausage-type food product and process for obtaining it
ES2125197A1 (en) * 1997-05-08 1999-02-16 Pescados Y Salazones La Higuer Process for manufacturing a tuna hamburger (tuna burger) and product thus obtained
DE102007025847A1 (en) * 2007-06-01 2008-12-04 Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. Process for the production of sausages based on fish meat and charcuterie containing fish meat
DE102007025847B4 (en) * 2007-06-01 2011-11-24 Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. Process for the production of sausages based on fish meat and charcuterie containing fish meat
DE202010000111U1 (en) 2009-11-12 2010-05-06 Fischhandel Ursel Ötken e.K. fish sausage
DE202018000932U1 (en) 2018-02-21 2019-05-23 Bioenergie Lüchow GmbH & Co. KG Composition of fish cold cuts

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