DE102006060831A1 - Production of liver sausage comprises applying a vacuum to a composition of meat and fat in the cooling phase so that air inclusions are removed or avoided, the composition is cooled and water vapor is removed - Google Patents
Production of liver sausage comprises applying a vacuum to a composition of meat and fat in the cooling phase so that air inclusions are removed or avoided, the composition is cooled and water vapor is removed Download PDFInfo
- Publication number
- DE102006060831A1 DE102006060831A1 DE102006060831A DE102006060831A DE102006060831A1 DE 102006060831 A1 DE102006060831 A1 DE 102006060831A1 DE 102006060831 A DE102006060831 A DE 102006060831A DE 102006060831 A DE102006060831 A DE 102006060831A DE 102006060831 A1 DE102006060831 A1 DE 102006060831A1
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- Germany
- Prior art keywords
- mass
- composition
- meat
- vacuum
- cooled
- Prior art date
- Legal status (The legal status 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 status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C11/00—Sausage making ; Apparatus for handling or conveying sausage products during manufacture
-
- 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
- A23L13/65—Sausages
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- 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)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Die Erfindung betrifft ein Verfahren zur Herstellung von Leberwurst, bei dem der Fleisch- und Fettanteil gekocht und dabei zugleich mithilfe von Messerköpfen bzw. Emulgierwerkzeugen zerkleinert und gemischt wird, bei dem die entstehende Masse anschließend gekühlt wird, sodann die Leber zugegeben wird und schließlich die Masse zu einem füllbaren Brät emulgiert wird.The Invention relates to a process for the production of liver sausage, in which the meat and fat portion cooked while using at the same time of cutterheads or emulsifying is crushed and mixed, in which the resulting mass subsequently chilled then the liver is added and finally the mass becomes a fillable Fried emulsifies becomes.
Nach einem derartigen Verfahren mit kleineren oder größeren Variationen wird Leberwurst hergestellt. Den herkömmlichen Verfahren ist gemeinsam, dass sie verhältnismäßig viel Zeit benötigen. Das liegt im wesentlichen daran, dass das Einbringen von Wärme in die Masse und ebenso das Abkühlen am Ende des Herstellungsverfahrens relativ zeitraubend ist. Es werden bisher Zeiten von ca. einer Stunde bis zu drei Stunden vom Beginn des Kochvorgangs bis zur füllfertigen Masse/Brät benötigt. Die Wärmeübertragung in die Masse hinein und der spätere Entzug der Wärme geschieht in der Regel dadurch, dass doppelwandige Behälter verwendet werden, bei denen in den Zwischenraum der Wand ein Heiz- oder Kühlmedium eingeleitet wird. Diese Art der Temperierung ist in der Lebensmittelindustrie weit verbreitet.To such a process with smaller or larger variations becomes liver sausage produced. The conventional Procedure is common that they require relatively much time. The is essentially because the introduction of heat in the Mass and also cooling on End of the manufacturing process is relatively time consuming. It will So far, from about one hour to three hours from the beginning the cooking process until ready for use Mass / meat needed. The heat transfer into the mass and the later Withdrawal of heat This is usually done by using double-walled containers be, in which in the space between the wall a heating or cooling medium is initiated. This type of temperature control is far in the food industry common.
Der Erfindung liegt die Aufgabe zugrunde, den Prozeß der Leberwurstherstellung erheblich abzukürzen.Of the Invention is based on the object, the process of liver sausage production considerably shortened.
Zur
Lösung
der gestellten Aufgabe ist das erfindungsgemäße Verfahren dadurch gekennzeichnet,
dass
in der Kühlphase
an die Masse ein Vakuum angelegt wird, derart,
dass
- – Lufteinschlüsse in der Masse entfernt bzw. vermieden werden;
- – die Masse gekühlt wird;
- – Wasserdampf der Masse entzogen wird.
that in the cooling phase to the mass a vacuum is applied, in such a way
that
- - Air pockets in the mass are removed or avoided;
- - the mass is cooled;
- - Water vapor is removed from the mass.
Das Anlegen eines Vakuums an die gekochte und vermischte Masse bedeutet eine sehr wirksame und rasche Kühlung. Auch das Entziehen von Wasserdampf ist wichtig, da das deutsche Lebensmittelrecht den Wassergehalt von Leberwurst begrenzt. Bei der erfindungsgemäßen Art der Kühlung wird Wasserdampf und damit Wasser entzogen, dass während des Kochvorgangs eingebrachtes Wasser wiederum entfernt werden kann.The Applying a vacuum to the cooked and mixed mass means a very effective and quick cooling. The removal of water vapor is important, as the German Food law limits the water content of liverwurst. at the type of the invention the cooling is Water vapor and thus deprived of water that introduced during the cooking process Water in turn can be removed.
Das erfindungsgemäß vorgesehene Vakuum-Kühlverfahren benötigt nur wenig Zeit und hat darüber hinaus positive Nebeneffekte.The provided according to the invention Vacuum cooling process needed little time and has about it In addition, positive side effects.
Der Entzug des Wasserdampfs steht in Wechselwirkung zu der Kühlung der Masse. Beim Anlegen des Vakuums an das heiße, Wasser enthaltende Produkt wird durch Druckabsenkung der Siedepunkt erniedrigt. Dabei kommt es zu einer Verdampfung des Wassers.Of the Withdrawal of water vapor interacts with the cooling of the water vapor Dimensions. When applying the vacuum to the hot, water-containing product is lowered by lowering the pressure of the boiling point. It comes it evaporates the water.
Durch Absaugen des Dampfes wird sie zugleich gekühlt und eine bestimmte Menge Wasser aus der Masse entzogen. Entscheidenden Einfluß hat hierbei die Ansaugleistung der eingesetzten Vakuumpumpe.By Suctioning the steam, it is cooled at the same time and a certain amount Water deprived of the mass. Decisive influence here the suction capacity of the vacuum pump used.
Vorzugsweise wird zum Kochen und zum Aufheizen des Fleisch- und Fettanteils Direktdampf in die Masse eingeleitet. Daneben ist eine zusätzliche Beheizung über einen Doppelmantel des Kochbehälters möglich.Preferably is used for cooking and for heating the meat and fat portion of direct steam in the mass initiated. In addition, an additional heating via a Double jacket of the cooking container possible.
Als Vakuumpumpe kommt beispielsweise eine Flüssigkeits-Ringvakuumpumpe in Betracht.When Vacuum pump comes, for example, a liquid ring vacuum pump in Consideration.
Sowohl die erwähnte Wärmezufuhr beim Kochen der Masse durch Einleitung von Direktdampf in die Masse als auch die Kühlung mittels Vakuum führt zu einer erheblichen Beschleunigung des Herstellverfahrens.Either the mentioned heat when cooking the mass by introducing direct steam into the mass as well as the cooling by means of vacuum leads to a considerable acceleration of the manufacturing process.
Das erfindungsgemäße Verfahren kann innerhalb ein und desselben Behälters durchgeführt werden, sofern dieser mit Zerkleinerungs- und Mischwerkzeugen versehen ist.The inventive method can be carried out within the same container, if this is provided with crushing and mixing tools.
Es wurde bereits darauf hingewiesen, dass die deutsche Gesetzgebung vorschreibt, dass in einer Leberwurst kein Fremdwasseranteil festgestellt werden darf. Zugelassen ist lediglich diejenige Wassermenge, die das vorgekochte Fleisch im Kochkessel verloren hat. Dieser Kochverlust liegt normalerweise zwischen 20% und 30% des ursprünglichen Gewichts.It has already been noted that the German legislation requires that no foreign water content be detected in a liverwurst may. Allowed is only the amount of water that the pre-cooked Has lost meat in the cauldron. This cooking loss is usually between 20% and 30% of the original weight.
Die vorliegende Erfindung bietet aufgrund des Kühlschrittes nach dem Kochen die Möglichkeit, über die Vakuumpumpe Wasserdampf und damit Wasser in einer vorgegebenen Menge dem Produkt zu entziehen. Es ist also durchaus möglich, während des Kochprozesses begrenzte Mengen Wasser zuzugeben, die dann während des Kühlvorgangs wieder als Wasserdampf abgeführt werden können.The present invention provides due to the cooling step after cooking the possibility of over the Vacuum pump water vapor and thus water in a given amount to withdraw from the product. It is therefore quite possible during the cooking process limited Add quantities of water, which then during the cooling process again as water vapor dissipated can be.
Claims (6)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE102006060831A DE102006060831A1 (en) | 2006-12-22 | 2006-12-22 | Production of liver sausage comprises applying a vacuum to a composition of meat and fat in the cooling phase so that air inclusions are removed or avoided, the composition is cooled and water vapor is removed |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE102006060831A DE102006060831A1 (en) | 2006-12-22 | 2006-12-22 | Production of liver sausage comprises applying a vacuum to a composition of meat and fat in the cooling phase so that air inclusions are removed or avoided, the composition is cooled and water vapor is removed |
Publications (1)
Publication Number | Publication Date |
---|---|
DE102006060831A1 true DE102006060831A1 (en) | 2008-06-26 |
Family
ID=39431595
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DE102006060831A Ceased DE102006060831A1 (en) | 2006-12-22 | 2006-12-22 | Production of liver sausage comprises applying a vacuum to a composition of meat and fat in the cooling phase so that air inclusions are removed or avoided, the composition is cooled and water vapor is removed |
Country Status (1)
Country | Link |
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DE (1) | DE102006060831A1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3556224A1 (en) * | 2018-04-20 | 2019-10-23 | Deutsches Institut für Lebensmitteltechnik e.V. | Liver pate and method for manufacturing the same |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE2226045A1 (en) * | 1972-05-29 | 1973-12-13 | Ludwig Seydelmann | CUTTER WITH HEATING AND / OR COOLING DEVICE |
DE2364485C3 (en) * | 1973-12-24 | 1979-06-07 | A. Stephan U. Soehne, Gmbh & Co, 3250 Hameln | Process for the production of liver sausage A. Stephan and Sons, GmbH & Co, 3250 Hameln |
DE3834487A1 (en) * | 1988-10-11 | 1990-04-12 | Linde Ag | METHOD AND DEVICE FOR THE SIMULTANEOUS CRUSHING AND COOLING OF SOLID SUBSTANCES |
EP0499041A1 (en) * | 1991-02-15 | 1992-08-19 | A. Stephan U. Söhne Gmbh & Co. | Process and apparatus for preparing pumpable foodstuff, especially for processed cheese |
-
2006
- 2006-12-22 DE DE102006060831A patent/DE102006060831A1/en not_active Ceased
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE2226045A1 (en) * | 1972-05-29 | 1973-12-13 | Ludwig Seydelmann | CUTTER WITH HEATING AND / OR COOLING DEVICE |
DE2364485C3 (en) * | 1973-12-24 | 1979-06-07 | A. Stephan U. Soehne, Gmbh & Co, 3250 Hameln | Process for the production of liver sausage A. Stephan and Sons, GmbH & Co, 3250 Hameln |
DE3834487A1 (en) * | 1988-10-11 | 1990-04-12 | Linde Ag | METHOD AND DEVICE FOR THE SIMULTANEOUS CRUSHING AND COOLING OF SOLID SUBSTANCES |
EP0499041A1 (en) * | 1991-02-15 | 1992-08-19 | A. Stephan U. Söhne Gmbh & Co. | Process and apparatus for preparing pumpable foodstuff, especially for processed cheese |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3556224A1 (en) * | 2018-04-20 | 2019-10-23 | Deutsches Institut für Lebensmitteltechnik e.V. | Liver pate and method for manufacturing the same |
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OP8 | Request for examination as to paragraph 44 patent law | ||
8131 | Rejection |