DE102020001235A1 - Doner kebab / sausage-style gyros: Dön'R ' - Google Patents

Abstract

The registration concerns doner kebab / gyros, whereby the rotisserie spit is filled and cooked with an amount of doner kebab or kebab good in the sausage style, it is prepared from un / chopped kebab meat / fish, fat, salt, offal / from vegetarian kebab good and spices , whereby a doner kebab is created as a scalded sausage, cooked sausage, kebab type, salami, ham, kebab drying and fitness kebab in the German style.

Description

BRD is known for its sausages. The Germans are a people of sausage eaters. Every year, an average of 30 kg of sausage per person is fried, boiled and eaten here. That is rounded down to 84 sausages per inhabitant. The citizen of the Federal Republic of Germany eats a good 30 kg of sausage on average every year, a total of around 2.5 million tons. The citizen of the Federal Republic of Germany eats a good 30 kg of sausage on average every year, half of all meat consumed. No wonder, because the selection of German sausages remains unbeatable. You can allegedly find around 1500 different types here, with salami being the undisputed leader on the popularity scale of German sausages. There are over 1500 types in Germany: more than 500 types of rotisserie, over 800 boiled sausages and 365 types of cooked sausages, including 60 liver sausage variants and 50 bratwurst variants. The variety in this country is considerable and just like the quality. But sausages are not only a pleasure for large numbers of Germans when they are cold. Many are scalded, boiled, fried, or grilled and served first. A distinction is made between three types in this country: the scalded sausages, the cooked sausages and the rotisserie skewers.
The doner kebab or rotisserie is one of the most famous dishes of Turkish cuisine in Germany. The doner kebab or doner in the FRG is similar to the Greek gyros. The doner kebab or doner kebab consists of slices of kebab meat seasoned with marinade, which are placed in layers on a vertically held rotisserie and grilled on the side.
The doner kebab or doner normally or naturally consists of a formation of lean doner meat pickled in yoghurt and spices, followed by a layer of fatter doner meat. The doner kebab or doner kebab often contains Turkish-style minced meat.
All sorts of doner kebabs were regulated for the first time in 1989 in the "Fixing of the Berlin public opinion for the kebab meat product Döner kebab". The doner kebab or doner kebab is also included in the guiding principles for kebab meat and kebab meat products of the German Food Book. It says that only coarsely skimmed sheep meat and / or coarsely skimmed beef should be used as the starting material. The amount of minced meat in the doner kebab or doner kebab should be less than 60 percent. Oil, milk, spices, eggs, salt, yoghurt and onions may also be included. However, this information is not a legal norm for doner kebab or doner kebab. In terms of food law, only signs the current general public opinion. If these requirements are met, the dish can be sold as a doner kebab.
The doner kebab or doner kebab has been produced from chicken or turkey meat since the BSE crisis in the 1990s. Such a doner kebab or doner may not be called a doner kebab; The common names are chicken doner kebab.
The doner kebab or doner has quantitative transport problems and / or doner product ion problems and / or shelf life problems. There are many examples. The doner kebab or doner kebab manufacturers and / or doner kebab or doner sellers in Germany have repeatedly been accused of violating food law or "rotten meat scandals" or against the general public opinion. In 2008, the well-known kebab manufacturer Remzi K. was fined 40,000 euros (400 daily rates of 100 euros each) by the Tiergarten district court in Berlin because four tons of doner kebab meat or kebab meat were found that were no longer for consumption were suitable. In the case of doner kebab meat inspections or doner kebab meat inspections, the German Agricultural Society found that cheaper types of doner meat than veal, beef or lamb were often used or that starch-containing binders were added to the doner kebab or doner kebab. Normally or of course, kebab meat transport is prescribed as raw meat at a transport temperature of minus 18-40 degrees for kebab meat products.

Previous kebab kebab products of the Turkish style still have such deficiencies in terms of quantity that on the one hand they have a high fat content and the physiological protein concentration is clearly low even in connection with physical exercise, and on the other hand they contain almost exclusively saturated fatty acids and therefore cause heart and circulatory diseases or at least accelerate. For marketing in the areas of health, fitness or wellness, previous kebab doner kebab products of the Turkish style are therefore only backward.

1. 1. Rindfleisch und Kalbfleisch, Hammelfleisch und Lammfleisch, Wildfleisch sowie Geflügel oder gemischten garen Dönerfleischresten oder Innereien Resten produziert. Das Döner Gut als Dönerbrät ist un/zerkleinertes Muskelfleisch vom Schwein und/oder Rind und/oder Kalb und/oder Lamm und/oder Wild und/oder Geflügel und/oder Obst und/oder, Gemüse und/oder Gewürz und/oder Pilz nach deutscher Art gehackt oder geschabt und/oder Als Dönerfleisch wird grob zerrissen.
2. 2. Die un/zerrissenen Dönergutstückchen und/oder Dönerbrät werden mit Pökelsalz und/oder Kochsalz, Gewürzen und einem Reifung und oder Ausformung und oder Fortentwicklung und oder Entfaltung und oder Herausbildung und oder Entwicklungsmittel vermengt.
3. 3. Die so produzierte Dönermischung als Döner Gut wird in Zylinderstumpfform oder Kegelstumpfform gefüllt, wodurch eine zylindrischer oder kegelstumpfförmiger Döner erzeugt wird,
4. 4. Döner/ Gyros wird unter Gärung und/oder Dämpfen und/oder Dünsten, und/oder gar werden lassen und/oder Kochen und/oder Weichmachen und/oder ziehen lassen und/oder Eindämpfen und/oder Daubieren und/oder Andünsten, und/oder Braisieren und/oder Garen einem mehrtägigen Reifung und oder Ausformung und oder Fortentwicklung und oder Entfaltung und oder Herausbildung und oder Entwicklungsprozess unterworfen.

The existing development of the kebab invention concerns a quantity of kebab or kebab product for the production of un / minced kebab meat / fish, fat, salt, innards / from vegetarian kebab product and spices, a procedure for the production from kebab products, the kebab products obtained in this way and their use, for example as cured goods, boiled sausage, kebab production according to the cooked sausage type, kebab type, salami type, ham type, kebab drying type, vegetarian and / or animal kebab skewer and fitness kebab type or German type. The existing discovery also touches on a procedure for the production of a rotisserie dish, in which both ungrounded / chopped kebab rags as well as kebab portions of minced meat doner kebab quantity or kebab gut are placed on a rotisserie and then steamed and / or stewed, cooked and / or boiled in the German style / or can be softened and / or steeped and / or steamed and / or daubed and / or steamed and / or braised, with particular emphasis according to the invention, un / chopped kebab meat rags and / or kebab sausage of a first type of kebab meat with a high natural fat content, un / Crushed kebab meat rags and / or kebab goods of a second type of kebab with a lower natural fat content and portions of a minced meat kebab quantity or kebab goods are alternately placed on the rotisserie. The procedure according to the invention has a number of advantages. Since intact kebab meat rags or kebab slices and / or kebab roast are placed on the rotisserie, it has sufficient resistance, which also enables minced meat to be applied to the rotisserie, which is not possible when using pure fresh minced meat only. By alternately adding döner meat portions and / or kebab meat with a higher fat content and those with inferior fat content, you get a dish that has an overall inferior fat content and calorie content, but which still has a pronounced taste of kebab meat. By using kebab meat and / or kebab roast, a particularly high-quality, tasty rotisserie dish is produced. The procedure is used to produce a compact kebab skewer, especially kebab / gyros, in which raw pieces of meat and / or kebab sausage are placed on a rotisserie with the addition of a kebab spice mixture in such a way that a compressed truncated cylinder shape or truncated cone shape results. The following procedural steps are provided:

1. 1. Beef and veal, mutton and lamb, game meat and poultry or mixed cooked kebab leftovers or offal leftovers are produced. The doner good as doner roast is un / minced muscle meat from pork and / or beef and / or veal and / or lamb and / or game and / or poultry and / or fruit and / or, vegetables and / or spices and / or mushrooms German style chopped or scraped and / or as kebab meat is roughly torn.
2. 2. The un / torn doner kebab pieces and / or kebab roast are mixed with curing salt and / or table salt, spices and a maturing and or shaping and or further development and or development and or development and or developing agent.
3. 3. The kebab mix produced in this way as a kebab product is filled in the shape of a truncated cylinder or a truncated cone, creating a cylindrical or truncated cone-shaped kebab,
4. 4. Doner kebab / gyros is fermented and / or steamed and / or stewed, and / or cooked and / or boiled and / or softened and / or steeped and / or steamed and / or stewed and / or sautéed, and / or Braising and / or cooking subjected to maturation and or shaping and or further development and or development and or formation and or development process for several days.

A type of doner kebab is a type of kebab made of raw, i.e. not heated, kebab meat. During the production, the kebab type or kebab roast filled in water vapor-permeable layers or kebab piling or kebab cylindrical or conical layering or kebab sausage is maturing and or shaping and or further development and or development and or formation and or development by microorganisms such as bacteria or yeasts, in the German sausage style or in the German style, which makes the kebab style durable in the German sausage style or in the German style and also receives its typical taste in the German sausage style or in the German style. Examples of rotisserie kebabs are Kulen style, salami style, salsiz style, salametti style, tea sausage style, zervelatwurst style, i.e. German sausage style or German style, etc.
In addition to the kebab type, there are also other types of kebab sausage after boiled sausage start and after cooked sausage start according to the German sausage type or according to the German type Steaming and / or allowing to cook and / or boiling and / or softening and / or steeping and / or steaming and / or daubing and / or sautéing and / or braising can be heated to a core temperature of around 72 ° C. When making kebab skewers like boiled sausages, a steam-impermeable layering or kebab stacking or cylindrical or conical layering or kebab stacking is usually used, which makes it possible to bind moisture and water in the kebab / gyro or the rotisserie to a crunchy, juicy consistency to achieve this. The scalded sausage kebab skewers include Wienerart and Frankfurter Würstchenart, all kinds of kebab meat with or without a filler, such as mortadella style, hunting sausage, beer sausage and Lyoner style, as well as meat loaf.
The kebab / gyros or rotisserie after cooked sausage, on the other hand, is a kebab / gyros or rotisserie, which is produced from pre-cooked and chopped kebab meat in the German sausage style or in the German style and then boiled and / or steamed and / or steamed, cooked and / or boiled and / or softened and / or allowed to steep and / or steamed and / or daubed and / or steamed and / or braised. Typical kebab / gyros or rotisserie after cooked sausage are liver sausage and aspic sausage. The matter on which the development of the kebab invention is based also consists of providing a doner kebab based on doner kebab and / or vegetarian doner kebab or kebab as a peculiar kebab product without minus 18-40 degrees. The matter on which the development of the kebab invention is based is just as much to provide a kebab based kebab and / or vegetarian kebab as a peculiar kebab agent, which causes or avoids heart and / or circulatory diseases to an inferior degree than before, and in the best case even one positive impact achieved.

The existing development of the kebab invention also touches on a kebab quantity or kebab product to be made from kebab roast and / or vegetarian kebab product, a procedure for producing the kebab quantity or kebab product from it and its use as a peculiar kebab product of the German type or German sausage type.

Previous kebab products still have deficiencies in quantity: on the one hand, they have a high fat content and, in connection with physical exercise, the physiological protein concentration is clearly low, and on the other hand, mainly contain almost exclusively saturated fatty acids and therefore cause or at least accelerate heart and / or circulatory diseases. Previous kebab products are therefore only suitable for marketing in the areas of health, fitness or wellness.

DE102011115593A1 signs a procedure for the production of high-fat sucuk doner kebab. DE102011115593A1 Signs a procedure for the production from sucuk - kebab based on kebab meat containing fat kebab meat and sausage products according to the Turkish style. The publication relates in particular to a procedure for production from sausage kebab based on fat - kebab meat and sausage products according to the Turkish style, with particular emphasis on the fat - Turkish kebab meat and sausage products are processed together with full fat content. The existing training of the kebab invention touches on the sausage type or the German type.
It is also known that, as an alternative to this, kebab meat rags can be used to add a quantity of minced meat kebab or kebab good for making from gyros. However, the problem here is that you need a quantity of minced meat kebab or doner kebab that is sufficiently dimensionally stable so that it can be cooked on a rotisserie, which is not the case with conventional minced meat. In the DE 103 03 151 A1 it is therefore proposed to introduce a basic amount of doner kebab or doner kebab goods with a minced meat portion in an annular shape and compress it in the mold by applying compressive forces until a dimensionally stable food is present. However, this variant is intended for gyros, which are initially frozen after generation so that they can be stored for a while and then transported to the end user.
Such a gyros is therefore initially not intended for direct consumption in the German style and / or not for direct consumption in the sausage style or in the German style. The publication does not contain any information on the use of specific kebab portions of certain organic species.
From the DE 103 14 321 B4 a procedure for producing a compact doner kebab skewer, in particular a doner kebab or a doner kebab or skewer, is known in which the raw kebab pieces are roughly cut up, mixed with ingredients such as spices and maturing and or shaping and or further development and or development and or development and or development agents and are not put into any cylindrical or conical layering or piling up of doner kebabs from a cylindrical or frustoconical casing. The kebab mix compressed in the casing is subjected to a ripening process lasting several days at a temperature of around 7 ° C. By adding kebab from curing salt and / or table salt and through the maturing process, the fresh meat is made durable and storable without having to freeze it. Before grilling, the skin is removed from the kebab skewer. The existing development of the kebab invention does not affect the sausage type or the German type, however, in the casing like sausage, but in a cylindrical or conical layering or piling up as Turkish kebab sausage type or German type.
From the DE 101 58 071 A1 a machine for the automatic production of kebab skewers is known, in particular those consisting of diced, seasoned kebab meat and slices of kebab meat. The kebab filling quantity or kebab good is automatically converted into a Conical metal form inserted packaging pressed in. Nothing is specified about the type of packaging.
In the DE 103 14 321 A1 Another procedure is described for the production of a compact kebab skewer, in which raw kebab meat is roughly torn into pieces, the kebab pieces are mixed with salt and spices and the kebab mix produced in this way is filled into a casing, after which the sausage is matured and / or shaped for several days and or further development and or development and or formation and or development process is subject to. This variant also allows storage for several weeks and is therefore not intended for immediate consumption according to the kebab style or vegetarian kebab product. This type of production is therefore more aimed at restaurants or snack bars that want to save the time otherwise required to produce the rotisserie with fresh meat. Here, too, it can be assumed that a doner kebab product will be on the market which, with a view to maximizing the profit of the manufacturer, contains rather inferior kebab meat portions. The existing training However, the kebab invention does not affect the sausage type or the German type in the casing like sausage, but in a cylindrical or conical layering or piling up as a Turkish kebab sausage type or German type.
From the DE 94 18 438 U1 a rotisserie skewer is known in which the kebab meat body consists essentially of poultry meat. From boneless poultry legs, flattened kebab flaps are obtained, held together by the skin, whereby the skin is used with particular emphasis for the durability of the built-up kebab body. Legs of chicken or turkey meat can be used. From the CH 696 054 A5 a fish kebab is known in which flat pieces of fish are placed on a central rotisserie. This publication also mentions that a conventional doner kebab made of pieces of kebab meat cannot be built according to the vegetarian kebab type and / or not the sausage type or not the German type, which are placed on the kebab skewer and with layers of minced meat not according to vegetarian kebab type and / or do not alternate in the sausage style or in the German style. It can be used with lamb, beef, veal or poultry kebab.
the DE 9100 262 U1 Signs the use of goose meat as a raw material in the production of salami-style sausage. This is about the production of a sausage product in which the ingredients of the kebab meat are contained in natural casings. the DE 9100 262 U1 Signs the use of goose meat as a raw material in the production of salami-style sausage. This is about the production of a sausage product in which the ingredients of the kebab meat are not shaped like a vegetarian kebab product and / or not shaped like a kebab type. This publication therefore does not provide any suggestions for a procedure for producing a rotisserie spit of the sausage type or not of the German type. For the production of a gyros skewer or a kebab skewer or kebab skewer, thin, relatively considerable cuts of beef, veal cuts, lamb cuts, turkey cuts or chicken cuts are determined are used, which are cut open to a considerable extent and then stacked on top of one another on a kebab skewer. Before or during attachment, the desired spice is sprinkled between the individual layers by hand. Such a rotisserie loaded with food is for example from the DE 103 14 321 B4 not known according to vegetarian kebab and / or not shaped like sausage. In this document, the production is not described according to vegetarian doner good and / or not according to the sausage type, whereby the kebab skewer is then filled into a bowl with special emphasis and a multi-day refrigerated maturation and or formation and or further development and or development and or formation and or Development process.
DE202015004566U1 signs a procedure for the production from a rotisserie loaded with food for use in a grill device. Rotisserie loaded with food for use in a grill device, in particular in the manner of a gyros skewer or kebab skewer, with particular emphasis on the rotisserie being at least partially loaded with kebab meat, characterized in that the rotisserie is at least partly with potato pieces not according to vegetarian kebab goods and / or not is loaded according to the German sausage type or the German type.
In the EP 86 307 246.8 Therefore, a machine procedure and a device for producing doner kebab were proposed. The device described comprises a tubular arrangement, a first pressing plate which sits in one end of the tubular arrangement and which is at least partially displaceable in the tubular arrangement, a second pressing plate with which the tubular arrangement can be closed at the other end. Shredded doner kebab is filled between the two plates and pressed together with the help of the two plates, so that a doner meat packet is created in the form of a doner kebab.
DE202014003406U1 labels meat sausage under the term "Lyoner" as a regional specialty. It consists of cured pork, mixed with beef, and depending on the recipe, mildly seasoned with white pepper, cardamom, turmeric, nutmeg, coriander, garlic, ginger and others. Depending on the variety, the ingredients are chopped coarsely or finely with ice and filled into the intestines. The existing development of the kebab invention does not affect the sausage type or the German type, however, in the casing like sausage, but in a cylindrical or conical layering or piling up as Turkish kebab sausage type or German type.
DE202014003406U1 signs the procedure for the production of gyros kebab or doner kebab according to Turkish doner kebab. DE202014003406U1 signs the procedure for the production of gyros kebab or doner kebab not according to sausage art.
DE10357391A1 signs a procedure for making doner kebabs as well as a machine for carrying out the process. DE10357391A1 signs a mechanical procedure for making doner kebab, with the help of which a doner kebab can be produced, the structure of which largely corresponds to the traditional structure. DE10357391A1 signs the procedure for the production of gyros kebab or doner kebab not according to sausage art.
DE10357391A1 Signposted for the production of doner kebab skewer, whose longitudinal axis is a plate equipped with meat strips arranged vertically. The plate has a laterally open slot that can accommodate the skewer. With the aid of a device for moving the plate, the plate is moved from a position in which the slot is free to a position in which the skewer is arranged in the slot. In this position, the strip of meat wraps itself around the skewer. With the help of a pressing element, the meat is fixed while the first plate is pulled back. DE10357391A1 signs the procedure for the production of gyros kebab or doner kebab not according to sausage art.
DE202008011752U1 Signs rotisserie grill system with mainly vertically arranged, manual or electric motor driven rotisserie, that the food to be grilled is mounted on the lower support arm on roller bearings and simplifies the positioning to the heat source. DE202008011752U1 signs the procedure for the production of gyros kebab or doner kebab not according to sausage art.
DE10206231A1 signs a machine for the production of a meat skewer with meat slices stacked one on top of the other. Meat slices have an arm that is movable about a pivot axis and has a receptacle for a block of meat. The receptacle is designed for the rotating drive of the meat block and can be given away by means of a hand lever in such a way that the meat block gets into a knife gate and incisions are made in it horizontally one above the other. DE10206231A1 signs the procedure for the production of gyros kebab or doner kebab not according to sausage art. DE102013103516A1 describes a procedure for the production of a rotisserie dish in which both un / minced meat flaps as well as meat portions of the amount of minced meat are placed on a rotisserie and then cooked while rotating, whereby with particular emphasis according to the invention un / minced goose meat flaps of a poultry meat variety with a high natural fat content, un / shredded meat flaps of a second type of poultry with a lower natural fat content and portions of a quantity of minced meat are alternately placed on the rotisserie. The procedure according to the invention has a number of advantages. Since intact meat flaps or slices of meat are placed on the rotisserie, it has sufficient resistance, which also enables minced meat to be applied to the rotisserie, which is not possible when using pure fresh minced meat only. By alternating meat parts with a higher fat content and those with a lower fat content, you get a dish that has an inferior fat content and calorie content, but which nevertheless has a pronounced goose meat taste. By using goose meat, a particularly high-quality, tasty rotisserie dish is produced. DE102013103516A1 signs the procedure for the production of gyros kebab or doner kebab not according to sausage art.
DE10314321B4 Signs the procedure for the production of a compact meat skewer, in particular a gyros kebab skewer or a doner kebab skewer, in which raw pieces of meat are roughly torn, mixed with ingredients such as spices and maturing and or shaping and or further development and or development and or development and or development agents and in a shell can be filled. However, the existing development of the kebab invention does not affect the sausage type or the German type in a casing like sausage, but in a cylindrical or cone-shaped layering or piling up as Turkish kebab sausage type or German type.
DE10314321B4 Signs the procedure for the production of gyros kebab or doner kebab such as sausage production, in which raw pieces of meat are roughly torn, mixed with ingredients such as spices and maturing and or shaping and or further development and or development and or development and or development agents and put into a casing, thereby marked that a. the ingredients include curing salt and / or table salt, b. the shell consists of an intestine, c. the mixture compressed in the intestine is subjected to a maturation process lasting several days and or shaping and or further development and or unfolding and or formation and or development process, d. the ripening and or shaping and or further development and or unfolding and or formation and or development is carried out at a temperature of about 7 ° C. DE10314321B4 There is no sign of the procedure for the production of Gyros Kebab or Doner Kebab a gut like sausage. The existing development of the kebab invention does not touch sausage-style or German-style in a casing like sausage, but as a Turkish kebab sausage-style or German-style. DE202015004566U1 Labeled rotisserie loaded with food for use in a grill device, in particular in the manner of a gyro skewer or kebab skewer, with particular emphasis on the rotisserie being at least partially loaded with meat, characterized in that the rotisserie is at least partially loaded with potato pieces. DE202015004566U1 signs the procedure for the production of gyros kebab or doner kebab not according to sausage art.
DE202012003076U1 signs a certain meatless production method or preparation method of a doner kebab. The Pey-Mer Käsedöner is a piece of raw material produced with different weightings consisting of the dairy product cheese and spices in the form of a truncated conical or cylindrical doner rotisserie mounted in a formation for vertical grilling in the kebab or gyros style as well as for horizontal grilling Rotisserie type. DE202012003076U1 signs the procedure for the production of gyros kebab or doner kebab not according to sausage art. DE202012006353U1 labeled meat skewer, consisting of a stick and a plate, with the amount of meat arranged around the stick, which rests on the plate, characterized in that the stick and plate are made of a heat-resistant material, with particular emphasis on the heat resistance of the material is at least 200 ° C, especially up to at least 350 ° C, and with particular emphasis the thermal conductivity is the same as or inferior to that of metal. DE202012006353U1 signs the procedure for the production of gyros kebab or doner kebab not according to sausage art. DE202011107507U1 signs pretzel flatbread that it consists of pretzel dough, is round or oval shaped and coated with lye, and can be divided into two halves so that it can be filled in pocket form. DE202011107507U1 signs the procedure for the production of gyros kebab or doner kebab not according to sausage art.
DE20020817U1 Signs fish doner fish kebab kebab style. DE20020817U1 Signs fish kebab that at least one skewer that can be arranged is provided and that an essentially homogeneous and bone-free amount of fish consisting of a plurality of pieces of fish is arranged on the skewer. DE202011107507U1 signs the procedure for the production of gyros kebab or doner kebab not according to sausage art.
DE10353854B4 describes the procedure for producing from grilled meat products, whereby the partly sliced, partly coarsely cut meat is weighed to a standard weight, the sliced meat is injected with brine using an injector, in a tumbler with simultaneous cooling and further brine addition in one Vacuum is mixed and moved, and with particular emphasis before the last tumbling a total of 2 to 4 weight percentages of wheat and bamboo fiber, calculated as a percentage, are added to the sliced meat, and with particular emphasis on the coarsely cut meat with a rounded weight of 5 - Bulgurgries calculated as a percentage, mixed and minced and mixed with the sliced meat, placed in a casing and then cooked and grilled. DE10353854B4 signs the procedure for the production of gyros kebab or doner kebab not according to sausage art.

Previous kebab products have deficiencies in terms of quantity: on the one hand, they have a high fat content and, in connection with physical exercise, the physiological protein concentration is clearly low and not of the sausage type or not of the German type, and on the other hand, they have almost exclusively saturated fatty acids and therefore Bring about or at least accelerate heart and circulatory diseases. For this reason, previous kebab products are only suitable for marketing in the areas of health, fitness or wellness.

• Die existierende Fortbildung der Dönererfindung berührt auch eine Dönermenge beziehungsweise Döner Gut zur Erzeugung aus un/zerkleinertem Dönerfleisch/Fisch, und/oder Dönerbrät, Fett, Salz, Innereien/aus vegetarischem Döner Gut und Gewürzen nach Wurst Art beziehungsweise nach deutscher Art, ein Prozedere zur Erzeugung aus Eigenartdönermitteln nach Wurst Art beziehungsweise nach deutscher Art daraus, die so erhaltenen Eigenartdönermittel und deren Benutzung beispielsweise als Fitnessdönerprodukte nach deutscher Wurst Art beziehungsweise nach deutscher Art.

The matter on which the development of the kebab invention is based consists of providing un / chopped kebab meat / fish and / or fat, salt, offal / vegetarian kebab goods and spices according to the sausage type or German type, all of which is made up of conventional empty fats Sausage type or German type is omitted and this is done by adding lean, but with a high content of natural marine omega 3 fatty acids present in fresh meat, fish meat of special types of sausage or German type and, if necessary, adding essential vegetable and marine omega 3 fatty acids in the form of triglycerides and / or their ethyl esters as well as vegetable protein isolates according to the sausage type or German type, water-soluble antioxidants compensated according to the sausage type or the German type, so that four things are raised according to the sausage type or the German type will be:

• The existing development of the kebab invention also touches on a quantity of doner kebab or kebab goods for the production of un / minced kebab meat / fish and / or kebab meat, fat, salt, offal / from vegetarian kebab goods and spices in the sausage style or in the German style, a procedure for Production from Eigenart doner products in the sausage style or in the German style from it, the Eigenart doner products obtained in this way and their use, for example, as fitness doner products in the German sausage style or in the German style.

The existing development of the kebab invention also affects the sausage type or the German type but not in the intestine like sausage, but as a Turkish kebab according to the sausage type or the German type having the sausage type or German type and at least part of the low fat meat from a freshwater catfish of the superclass Heterobranchidae mixed with one another.

The existing development of the kebab invention also touches on a kebab quantity or kebab product to produce a kebab mix-based Eigenart doner agent and / or a fish mix-based Eigenart doner agent and / or a meat-free mix-based Eigenart doner agent "kebab roast" by steaming and / or stewing, and / or let it be cooked and / or cooked / or softening and / or letting it steep and / or steaming and / or daubing and / or sautéing, and / or braising and / or cooking from food, in particular from kebab meat products, with an amount of kebab, housing with at least one opening, a receiving device for this steaming and / or steaming and / or even becoming and / or boiling and / or softening and / or allowing and / or steaming and / or steaming and / or steaming and / or braising and / or cooking kebab meat products of the sausage type or after German type, instructs the reception facility , which is accessible via the opening, and an insert cassette corresponding to a respective receiving compartment, inserted into the receiving compartment in the sausage type or in the German type and removed therefrom again in the sausage type or in the German type.

The development of the kebab invention also affects a kebab dish loaded with food, in particular in the manner of a kebab kebab, sausage-style or German-style, with particular emphasis on the kebab dish being at least partially loaded with German-style sausage or German-style kebab.

The development of the kebab invention is also based on the matter of creating the type mentioned at the beginning or of the German type, which has a fundamentally changed composition according to the German sausage type or the German type.

The explanation of this matter is done in the same way with a rotisserie with the property. Advantageous embodiments of the development of the kebab invention are specified in the subclaims according to the German sausage type or the German type.

Doner kebab products for use in a grill, in particular in the style or sausage type of a gyros skewer or kebab skewer, the rotisserie is at least partially loaded with kebab meat, with particular emphasis according to the invention that the rotisserie is at least partially just as with vegetarian kebab goods according to German sausage Type or is loaded according to the German type.

In this way, a sausage-style or German-style kebab combination is created in the rotisserie, consisting of either minced meat, processed kebab meat such as Döner Gut or mainly pieces of kebab meat from pork, beef, lamb, poultry or other athletes and / or vegetarian kebab goods according to sausage type or in the German style, as well as with vegetarian kebab goods in the sausage style or in the German style. The kebab meat can also be prepared with fish in the German sausage style or in the German style.

So far, kebab products have been offered in various forms of preparation. With the existing development of the kebab invention, on the other hand, before the kebab roaster and thus in the grill, a joint preparation of kebab meat with vegetarian kebab goods in the sausage style or in the German style, i.e. in such a size that it is recognizable and consumable Shape after German sausage type or German type acts, created. Vegetarian doner good is doner / gyros or rotisserie, in order to maintain strength properties or other properties in the German sausage style or in the German style. The dish is more a combination of Southeast European kebab skewers with classic German kebab products in the FRG, which was not offered in this form in the sausage style or in the German style.

In a preferred embodiment of the development of the kebab invention, pre-cooked kebab products or steamed and / or stewed, cooked and / or boiled and / or softened and / or steeped and / or steamed and / or daubed and / or steamed and / or braised are used . Depending on the type Due to the preparation and duration, it may sometimes be necessary to use pre-cooked sausage-style or German-style kebab products so that the required grilling time for the rest of the food and the kebab products is as similar as possible according to sausage-style or German-style. If it turns out for individual types of preparation that raw kebab products require a significantly longer preparation time than the other parts of kebab products, especially kebab meat that is cooked on the grill, pre-cooked or otherwise pretreated kebab products of the sausage type or the German type are used to achieve this to ensure that the food must be used in the sausage-style or German-style grill at around the same preparation time.

The proportion of doner kebab products is so high that it is not just a portion to adjust the taste according to the sausage type or the German type, but a considerable proportion of the food on the kebab rotisserie, so that vegetarian kebab goods are a side dish to the typical im Kebab rotisserie existing kebab meat according to German sausage style or German style. In a further preferred embodiment of the development of the kebab invention, the kebab rotisserie is loaded with raw kebab meat and / or vegetarian kebab goods. Such raw pieces of pork, beef, lamb or poultry such as turkey or chicken and / or vegetarian kebab goods typically form the core of such a kebab rotisserie spit in the sausage style or in the German style. In the existing case, however, this is not as high as with other rotisseries.

In a further preferred embodiment, the doner kebab and / or vegetarian doner kebab is loaded, inter alia, with kebab sausage-style or German-style, in particular German-style Knobloch. This creates a German-style Turkish taste and a special aroma.

In a further preferred embodiment of the development of the kebab invention, the kebab goods and / or vegetarian kebab goods are loaded with German-style kale or spinach, among other things. This creates a special Turkish taste in the German style. It is particularly preferable to use German-style kale as a classic North German vegetable.

In a particularly preferred embodiment of the development of the kebab invention, the kebab goods and / or vegetarian kebab goods are loaded with roughly equal parts with potato pieces and raw kebab meat according to the German style. The remaining portions of the doner kebab consist mainly of garlic and vegetables, especially kale or spinach, German style. With such kebab goods and / or vegetarian kebab goods, a particularly good German-style combination of dishes and a particularly good, brand-new taste experience of German sausage is created Type or German type achieved.

The doner kebab and / or vegetarian doner kebab is primarily at least partially loaded alternately with raw kebab pieces and potato pieces and / or with vegetarian kebab good according to the sausage or German style. This also ensures that the potato pieces are kept in the Döner Gut and / or in the vegetarian Döner Gut sausage-style or German-style and do not fall out.

The doner good and / or vegetarian doner good is just as primarily designed as slice-shaped potato pieces in the German style. This form is typically found in fried potatoes in the German sausage style or in the German style.

In a particularly preferred embodiment of the development of the kebab invention, the rotisserie was loaded into a casing which was removed after loading. In this way, the loading and formation of the kebab skewer with the cooking goods can be achieved particularly well in the sausage style or in the German style, in particular in this way it is achieved that the potato pieces are kept in the kebab dish in the German sausage style or in the German style don't fall out. This also results in a uniform, cylindrical structure of the doner kebab and / or the vegetarian doner kebab in the sausage style or in the German style.

• 1 : Eine erfindungsgemäß beladenes Döner Gut und/oder vegetarisches Döner Gut nach Wurst Art beziehungsweise nach deutscher Art;
• 2 : Eine Platte mit einem hohlen Rohr zur Aufnahme aus Dönerprodukten nach Wurst Art beziehungsweise nach deutscher Art;
• 3 : Eine beladenes Döner Gut und/oder vegetarisches Döner Gut mit abgenommenem Fell nach Wurst Art beziehungsweise nach deutscher Art.

In a further preferred embodiment of the development of the kebab invention, the rotisserie spit has a plate with a sausage-style or German-style hollow tube arranged or attachable to it, the hollow tube being designed so that a shaft of a kebab device is housed therein can be. In this way, kebab goods and / or vegetarian kebab goods can be pre-produced entirely in the sausage style or in the German style. The further development of the kebab invention is explained in detail in the embodiment described further below. In detail, the planned representations are also in:

• 1: A kebab item loaded according to the invention and / or a vegetarian kebab item according to the sausage type or according to the German type;
• 2: A plate with a hollow tube for holding kebab products in the sausage style or in the German style;
• 3: A loaded doner kebab and / or vegetarian doner kebab with the skin removed, sausage-style or German-style.

Döner Gut and / or vegetarian Döner Gut is arranged with food according to the German sausage style or German style. As a result, the food is cooked from the outside to the inside and / or steamed and / or stewed, cooked and / or boiled and / or softened and / or steeped and / or steamed and / or daubed and / or steamed and / or braised and transported without deep freezing after sufficient cooking portions have been reached.

Doner good and / or vegetarian doner good is here with doner meat and / or with vegetarian doner good, a variety of potato pieces, which were also used in slices in the sausage style or in the German style, as well as some tomato pieces and just as kale in the German sausage style or loaded in the German way. Loading takes place primarily in layers. In particular, a variety of kebab layers and potato layers available. These are arranged alternately. A potato layer is filled on the bottom layer of kebab meat, followed by another layer of kebab meat. Overall, in the Döner Gut and / or in the vegetarian Döner Gut kebab layers and potato layers according to the sausage or German style are provided. In some areas, a binding layer of a vegetable is added to further adjust the taste. Some of these are tomatoes or here kale. Overall, this creates a complete dish of kebab silage and potato silage.

Doner kebab and / or vegetarian doner kebab is also served without a kebab load in the German sausage style or in the German style. Doner good and / or vegetarian doner good essentially has a plate and a centrally arranged hollow tube is provided on this.

Doner good and / or vegetarian doner good sausage-style or German-style presented, just as alternating with layers of kebab meat and potato layers is mounted on the plate. The cylindrical structure was achieved in the sausage type or in the German type, in that the loading is done in a casing in the sausage type or in the German type.

All of the properties mentioned in the preceding description and in the claims can be combined in any selection with the properties of the independent claim according to the sausage type or the German type. The disclosure of the development of the kebab invention is therefore not limited to the described or claimed combinations of features, but rather all meaningful combinations of features in the context of the development of the kebab invention according to the sausage type or the German type are deemed to be disclosed.

To produce from kebab skewers for the preparation of gyros or kebab, the procedure for the determination according to the German sausage type or the German type is that approximately slice-like kebab meat rags and / or vegetarian kebab goods are placed on a central kebab skewer according to the sausage type or the German type , which is then cooked and / or steamed and / or stewed, cooked and / or boiled and / or softened and / or steeped and / or steamed and / or daubed and / or steamed and / or braised in a vertical orientation. While pork is usually used for gyros, it is also known to use veal, lamb or poultry and / or vegetarian kebab in the sausage style or in the German style.

The existing development of the kebab invention also touches on a procedure for the production of a rotisserie dish in which both un / chopped kebab rags and / or vegetarian kebab goods as well as kebab portions of minced meat kebab quantity or kebab goods and / or vegetarian kebab goods on a rotisserie according to sausage type or after German style attached and then cooked and / or steamed and / or steamed, cooked and / or boiled and / or softened and / or steeped and / or steamed and / or stewed and / or steamed according to German sausage style or German style and / or be braised, with particular emphasis being placed on poultry meat and / or vegetarian kebab goods, among other things, as well as a rotisserie dish produced in this way.

In the case of the most widespread pork gyros, a lack of nutritional-physiological thinking lies in the fact that, in large quantities, less high-quality kebab portions with a comparatively high fat content are needed.

The existing development of the kebab invention also touches on a procedure for the production of a rotisserie dish with goose meat to process kebab in the German style or to process kebab in the FRG in the sausage style. Small goose is also used, which means small remains of kebab meat and / or innards from the goose such as liver, stomach, heart.

The procedures show that in the case of a rotisserie dish in the form of gyros or doner kebab according to the state of the art, the aim is not to create a doner product with high-quality kebab meat in the German sausage style or in the German style. The dish has also been high in fat so far and is therefore high in calories. Furthermore, the so far common gyros or doner kebab has a high degree of processing and the origin and ingredients are not transparent for the consumer.

This is where the existing training of the kebab invention begins. The matter of the existing advanced training of the kebab invention is to provide a rotisserie dish according to the German sausage style or the German style, which is a dish for the upscale German gastronomy and demanding due to the use of high quality kebab meat and / or vegetarian kebab goods and due to its taste German consumers are suitable, as well as creating a cost-effective procedure for the production of a rotisserie dish in the German sausage style or in the German style, which provides for fresh "not shock-frozen" preparation and transport from the provider and in which the kebab product and / or vegetarian kebab goods are not as usual Usually comes on the market as pre-made molded meat and / or vegetarian doner kebab. The type, properties and composition of the ingredients should be identifiable for the consumer according to the German sausage type or the German type. It should be possible to use up to 100 percent of the existing kebab material and / or vegetarian kebab goods.

The explanation of this matter also provides a procedure for the production of a rotisserie dish of the type mentioned at the beginning with the characterizing properties of the main claim as well as a rotisserie dish according to the German sausage type or the German type.

Further development of the doner kebab is proceeded in such a way that un / chopped kebab cloths as kebab meat and / or vegetarian kebab goods and / or a first type of poultry meat with a high natural fat content, un / chopped kebab cloths of a second type of poultry with a lower natural fat content and proportions of a minced kebab amount or amount of kebab Can be easily attached to the rotisserie.

It is promising, but not absolutely necessary, if un / minced goose meat rags and / or un / chopped kebab meat rags of the second type of poultry meat and portions of the minced meat kebab quantity or kebab goods are alternately placed on the rotisserie.

The procedure according to the invention has a number of advantages. Since intact doner kebab rags or slices of kebab meat and / or vegetarian kebab goods are placed on the rotisserie, it is sufficiently durable, which also enables minced meat portions and / or vegetarian kebab goods to be placed on the rotisserie, which is when using pure fresh minced meat and / or Vegetarian doner good is more difficult. By alternately adding kebab meat with a higher fat content and poultry meat with a lower fat content, you get a dish that has an inferior fat and calorie content overall, but which still has a pronounced taste of kebab meat, as fat is known to be a carrier for flavors. Because of the intact kebab meat flaps, the kebab product has more bite than a kebab product or the kebab product made from a pure amount of minced meat, which comes from industrial production. In addition, the consumer can see which kebab portions make up the kebab product. However, it is just as possible to prepare the doner kebab product at a certain time before consumption, whereby the kebab product is then shock-frozen with particular emphasis and can thus be sold. Instead of a kebab product with the same consistency and taste, customers will receive a dish in which the individual kebab meat portions with their respective taste properties are perceived differently when consumed.

As any remaining kebab meat left over from minced meat and / or vegetarian doner kebab goods can be processed and can therefore also be used to produce the rotisserie.

According to a preferred development of the development of the kebab invention, the amount of minced doner kebab or kebab is produced from a mixture of proportions of the first type of poultry meat, proportions of the second type of poultry and / or vegetarian kebab and at least one binding agent. The binding agent turns the minced kebab quantity or kebab good and / or vegetarian kebab good into one conferred better dimensional stability. The use of the two types of poultry meat and / or vegetarian kebab goods has the advantage that the kebab remnants and / or vegetarian kebab goods that arise after the production of the kebab cloth can be used almost completely free of residues in this way.

According to the invention, goose meat is used as the first type of poultry meat with a high fat content, with the goose legs being used with particular emphasis. As a second type of poultry meat with a lower fat content, in particular turkey meat or chicken meat and / or vegetarian doner kebab goods can be used, with breast meat or leg meat being particularly preferred. If you cut kebab rags or kebab slices and / or vegetarian doner kebab items from these kebab portions, which are approximately round in shape, in order to obtain a roughly cylindrical or cone-shaped layering or kebab piling up from kebab meat on the rotisserie, this results in leftover kebab meat, which is then processed into minced meat will.

Breadcrumbs and / or at least one phosphate-containing binder, for example, can be used as a binder for producing the amount of minced kebab or doner kebab and / or vegetarian kebab. When producing the amount of minced meat kebab or kebab goods and / or vegetarian kebab goods, it is particularly preferable to add a phosphate-containing cutter or cutter aid in order to achieve the consistency of the minced meat kebab amount or kebab product, with particular emphasis on a cutter or cutter aid based on a Diphosphate and / or triphosphate is used. In the determination, it is sufficient if the minced meat doner kebab quantity or doner kebab good and / or vegetarian kebab good is added a binding agent, in particular a cutter or cutter aids in an accumulation or concentration of a few g per kg of minced doner kebab or kebab good and / or vegetarian kebab good, for example in an accumulation or concentration of around 1 g / kg to around 5 g / kg.

According to a particularly preferred development of the kebab invention, the portion of kebab meat in the rotisserie dish can be higher than that of turkey meat, where for example kebab rags or kebab slices from the second type of poultry can be used with a thickness or layer thickness that is inferior to the kebab cloth or kebab slices of the first Type of poultry.

The subject of the existing training of the kebab invention is also a rotisserie dish which was produced according to a procedure with the aforementioned properties.

The properties mentioned in the subclaims relate to preferred further developments of the kebab solution according to the invention. Further advantages of the development of the kebab invention result from the following detailed description.

In the following, the existing development of the kebab invention is thoroughly explained using an exemplary embodiment.

Raw kebab slices are cut from animal legs. Thinner kebab slices are also cut from animal breasts. These raw pieces of doner kebab meat from the leg of the animal and from the animal breast are first marinated in a marinade of spices, vegetable oil, salt and onions and marinated. With the addition of breadcrumbs and around 3 g per kg of minced doner kebab or kebab goods from an E 450, E 451, E 300 and E 301 as well as water-containing liquid cutters or cutter aids, a bound amount of minced meat kebab or kebab goods are prepared from leftovers. Then the put in doner kebab meat rags from the leg of goose and turkey breast and the bound amount of minced kebab kebab or doner kebab goods are placed in alternating formation on a kebab skewer until it is completely filled. Then the loaded rotisserie is cooked, not shock frozen.

The development of the kebab invention touches on a cylindrical or conical layering or stacking of doner kebabs for the production of a conical shaped body from a peculiar kebab agent filling quantity, in particular slices of kebab meat, pieces of kebab meat and / or kebab sausage and / or vegetarian doner kebab product-shaped, with particular emphasis on the cylindrical or cone-shaped kebab or doner kebab stacking consists of a conical or bag-shaped molded part, which is essentially closed at its lower end and open at the upper end for filling with the kebab fill quantity or kebab goods and the lower end has an inferior cross-section than the upper end.

The doner kebab consists of slices of doner meat seasoned with marinade, which are placed in layers on a vertically standing rotisserie and grilled on the side. The production of the different properties of the doner rotisserie is roughly the same in the manufacturing companies.

After the conical shape of the doner kebab skewer has been produced, the entire rotisserie is not wrapped or bandaged very tightly with foil. Thereafter, the kebab kebab skewer is not flash frozen at a rounded -40 ° C and then not stored at a rounded -25 ° C in order to comply with the foodstuffs regulations. Because this type of production is very labor-intensive and expensive.

However, the deficiencies described with regard to the use from shock freezes are also given here, and it is also essential that additional protective films must be wrapped around the body in order to avoid freezer burn and damage during freeze storage and transport.

The doner kebab is a very inexpensive procedure for producing a compact kebab skewer, in which the raw kebab pieces or as kebab meat are cut up, with ingredients such as spices and maturing and or shaping and or further development and or development and or development and or development agents and mixed in cylindrical or conical stacking or kebab stacking can be entered from a cylindrical or frustoconical shape. The compressed doner mix is subjected to a maturation process lasting several days at one temperature. The addition of kebab from curing salt and / or table salt and the ripening process keep the fresh meat and / or vegetarian kebab good, and it is not shock-frozen in the German sausage style or in the German style rounded -40 ° C and rounded -25 ° C is not made storable, it is not need to freeze to do this.

The doner kebab is a machine for the automatic production of kebab skewers according to the German sausage style or prepared according to the German style, in particular those consisting of diced, spiced kebab meat and slices of kebab meat and / or vegetarian kebab goods. The kebab filling quantity or doner kebab is automatically pressed into a packaging that is inserted into a conical metal mold in the German style or in the sausage style.

Based on the stated prior art, the development of the kebab invention is based on the matter of designing a particularly inexpensive cylindrical or conical layering or piling up of kebab of the generic type in such a way that the conical shaped body is no longer separated from the kebab filling quantity or kebab item belonging to the Eigenart doner agent changed, immediately for steaming and / or stewing, and / or even letting it be and / or boiling and / or softening and / or letting it steep and / or steaming and / or stewing and / or sautéing, and / or braising and / or cooking is suitable, can be hermetically sealed.

The matter is solved by the design specified technical teaching, according to which for the production of a conical shaped body from un / minced kebab meat / fish, fat, salt, innards / from vegetarian kebab goods and spices, the corresponding filling quantity, in particular slices of kebab meat, pieces of kebab meat and / or kebab roast and / or vegetarian doner kebab, which consists of a conical and / or bag-shaped molded part.

In principle, various thermoplastic plastics can be used for the production of the cylindrical or conical layering or piling up of doner kebabs. The use of polyethylene terephthalate, for example, has the advantage that this material is used for the production of PET products, is extremely inexpensive and is also just as food-safe. When filling in a loading system, for example for the production from doner kebab skewers or doner kebab skewers or doner-like kebab skewers, a fixation with a support frame should be provided.

Advantageous further developments of the development of the kebab invention are specified in detail in the subclaims according to the German type or the sausage type.

In order to produce a joint on the top with the previously detached cover after filling the cylindrical or conical stacking or piling up of doner kebabs.

It is then possible to produce the airtight union between the cylindrical or conical stacking or kebab stacking or silo and the lid, in particular with overlapping edges, by welding the lid to the casing wall.

Direct gluing from edge zones with a suitable adhesive or binding agent is also possible.

The procedures used in this case must, however, ensure that no contamination with material parts of the cylindrical or conical layering or piling up of doner kebabs or the adhesive or binding agent used is possible.

This has the advantage that a kebab skewer inserted on the central axis from the cylindrical or conical layering or piling up of kebab is sealed airtight.

Due to the durability of the cylindrical or conical stacking or piling up of doner kebabs, it is possible to use just as simple support bodies in filling systems to fix the cylindrical or conical piling or kebab piling during filling.

In order to be able to hang the shaped body in a doner kebab device, a tube with or without a base plate is inserted centrally in a known manner into the cylindrical or conical layering or piling up of doner kebab.

The development of the kebab invention is additionally explained below with the aid of the exemplary embodiment described according to the German type or the sausage type.

The lid is detached before the container consisting of the cylindrical or conical layering or the kebab stacking is loaded. The thickness of the cylindrical or conical layering or piling up of doner kebabs is chosen so that the container is inherently dimensionally stable.

As already described above, the cylindrical or conical layering or piling up of doner kebab is filled with kebab meat slices and / or kebab sausage meat. The development of the kebab invention concerns a procedure for producing a compact kebab skewer, in particular a gyros kebab skewer or a kebab kebab skewer, in which raw kebab pieces are placed on a rotisserie with the addition of a kebab spice mixture in such a way that a compressed cylinder shape or truncated cone shape results. It is also known to use minced meat of the types given above to produce it from kebab skewers.

Either the kebab skewer has to be processed and consumed on the day of production if the ambient temperature is 4 ° C or above. If this is possible, the kebab skewer no longer needs to be frozen, where a temperature of -18 ° C no longer has to be generated and maintained.

The development of the kebab invention is based on the matter of specifying a procedure for producing a compact kebab skewer according to the German type or sausage type, for fresh meat applicable food regulations according to the German sausage type or the German type do not have to be complied with.

1. 1. rohes Dönerfleisch wird grob das Dönerbrät zerrissen als das Dönerbrät nach deutscher Art beziehungsweise nach Wurst Art vorbereitet,
2. 2. die zerrissenen Dönerfleischstückchen und/oder Dönerbrät werden mit Pökelsalz und/oder Kochsalz, Gewürzen und einem Reifung und oder Ausformung und oder Fortentwicklung und oder Entfaltung und oder Herausbildung und oder Entwicklungsmittel nach deutscher Art beziehungsweise nach Wurst Art vermengt,
3. 3. die so produzierte Dönermischung wird in zylindrischer oder kegelstumpfförmiger Aufschichtung bzw. Döneraufstapelung gefüllt, wodurch eine zylindrisches oder kegelstumpfförmiges Döner Gut nach deutscher Wurst Art beziehungsweise nach deutscher Art erzeugt wird,
4. 4. zylindrisches oder kegelstumpfförmiges Döner Gut wird unter Kühlung einem mehrtägigen Reifung und oder Ausformung und oder Fortentwicklung und oder Entfaltung und oder Herausbildung und oder Entwicklungsprozess unterworfen und/oder unter Dämpfen und/oder Dünsten, und/oder gar werden lassen und/oder Kochen und/oder Weichmachen und/oder ziehen lassen und/oder Eindämpfen und/oder Daubieren und/oder Andünsten, und/oder Braisieren und/oder Garen einem mehrtägigen Reifung und oder Ausformung und oder Fortentwicklung und oder Entfaltung und oder Herausbildung und oder Entwicklungsprozess nach deutscher Wurst Art beziehungsweise nach deutscher Art unterworfen.

In a procedure of the type specified at the outset and / or steaming and / or stewing, and / or even letting it be and / or boiling and / or softening and / or letting it steep and / or steaming and / or daubing and / or sautéing, and / or or braising and / or cooking, this matter is solved according to the invention by the kebab procedure steps according to the German sausage type or the German type.

1. 1. Raw kebab meat is roughly torn as the kebab meat is prepared according to the German style or the sausage type,
2. 2. the torn kebab pieces and / or kebab sausage are mixed with curing salt and / or table salt, spices and a maturing and / or shaping and or further development and or development and or development and or developing agent according to the German type or sausage type,
3. 3. the doner mix produced in this way is filled in a cylindrical or frustoconical layering or stacking of doner kebabs, whereby a cylindrical or frustoconical kebab product is produced in the German sausage style or in the German style,
4. 4. Cylindrical or frustoconical doner kebab is refrigerated for several days of ripening and or shaping and or further development and or unfolding and or formation and or development process and / or steaming and / or stewing, and / or let and / or cooking and / or softening and / or letting it steep and / or steaming and / or daubing and / or sautéing and / or braising and / or cooking a maturation lasting several days and or shaping and or further development and or development and or formation and or development process according to German sausage Type or subject to the German type.

As a result, a kebab skewer produced according to this procedure has the properties of a cured sausage type and kebab type, which can be stored in the German sausage type or German type at normal or natural refrigerator temperatures.

Another major advantage of the development of the kebab invention is that just as other types of kebab meat and frozen kebab meat and / or vegetarian kebab goods can be used, which are roughly torn by machine, whereupon they are mixed with curing salt and / or Table salt, spices and a maturation and or formation and or further development and or development and or formation and or development agent according to the German sausage type or the German type, which can also be done by machine according to the German sausage type or the German type.

With the procedure according to the development of the kebab invention, the most diverse kebab meat parts of any animals and / or vegetarian kebab goods according to the German style or sausage style can be used.

Further properties and advantages of the development of the kebab invention emerge from the patent claims and from the following description of an exemplary embodiment which is described in the kebab production rule.

The kebab mix produced according to the procedure described consists of mechanically roughly torn kebab pieces and / or vegetarian kebab goods, which are incisive and important mechanically with curing salt or table salt, spices and a ripening and or shaping and or further development and or development and or formation and or developing agent to be mixed up. For the spices, a kebab mix according to the German sausage style or German style can be used, which is available for the kebab preparation ready for sale and / or ready to grill.

The doner mix produced in this way is filled with the aid of a syringe in a cylindrical or cone-shaped layering or piling up of doner kebabs, which in the exemplary embodiment described has a truncated cone shape.

The doner mix produced in this way is left to cool and / or steam and / or stew, and / or even be left and / or boiled and / or softened and / or steeped and / or steamed and / or stewed and / or over several days Simmering and / or braising and / or cooking stored at a temperature of around 7 ° C and / or at a temperature of up to around 70 ° C. This ripening and or formation and or further development and or development and or formation and or development time is preferably five days in a cooling, because then the nitrite belonging to the curing salt has largely degraded below the legally prescribed limit values. Preferably just as steaming and / or stewing, and / or letting and / or boiling and / or softening and / or steeping and / or steaming and / or daubing and / or sautéing, and / or braising and / or cooking If this maturation and or formation and or further development and or development and or formation and or development time is just five days, because then the nitrite belonging to the curing salt has largely broken down below the legally prescribed limit values.

After this maturation and or formation and or further development and or development and or formation and or development process, the kebab skewer according to the German sausage style or the German style is ready for use in restaurants.

The rotisserie can now be used in a known manner in a kebab device with a motor according to the German sausage type or the German type, where the kebab process is carried out using radiant heat.

Since it is a cured doner kebab product, it would basically just as well be possible to consume it without prior heating in the German sausage style or in the German style.

If immediate use is not intended, the cured kebab skewer can also be stored for several weeks in a normal or natural refrigerator according to the German sausage style or the German style.

Conventional kebab skewers with fresh meat have a frying loss of up to around 25% when grilling; On the other hand, when grilling the kebab skewer, according to the development of the kebab invention, there is only a frying loss of around 15%, since curing and / or steaming and / or stewing and / or letting it become and / or cooking and / or softening and / or or let it steep and / or steaming and / or daubing and / or sautéing and / or braising and / or cooking already around 7 percent moisture removed, with the subsequent grilling or roasting again only around 8%.

The development of the kebab invention also touches on a procedure for producing a compact kebab skewer, in which raw pieces of kebab meat and / or vegetarian kebab goods with the addition of a kebab spice mixture are placed on a kebab skewer according to the Greek style in such a way that a compressed cylinder shape or truncated cone shape for German sausage type or for German type results.

To produce a gyros skewer and / or a kebab skewer, thin, relatively considerable pieces of kebab meat from beef, veal, lamb, turkey or chicken in the German sausage style or after are generally used German style are used, which are cut open considerably and then placed in layers on top of each other on a kebab skewer. To produce from kebab skewers, it is just as advantageous to use minced meat and / or vegetarian kebab goods of the types specified above for the German sausage type or for the German type.

The development of the kebab invention also touches on a procedure for making doner kebab in the German sausage style or in the German style as well as a machine for carrying out the process.

Traditionally, doner kebabs are made manually, which is, however, very labor-intensive, time-consuming and cost-intensive for German sausage and German sausages.

For the production from doner kebab, a mechanical procedure and a device for producing from doner kebab according to the German sausage type or according to the German type can also be proposed.

However, this device has no disadvantage that a shaped piece is created whose structure does not correspond to the traditional structure but to the German sausage type or the German type.

The matter of the existing advanced training of the kebab invention is therefore to provide a machine procedure for the production of doner kebab according to the German sausage type or the German type, with the help of which a doner kebab according to the German sausage type or the German type can be produced and its structure as far as possible traditional structure for German sausage type or for German type.

This matter is solved by a doner kebab with the properties of the German sausage style or the German style. Further developments in the further training of the kebab invention are defined by the sub-claims according to the German sausage type or the German type.

The device for producing kebab from doner kebab holds a kebab skewer, the longitudinal axis of which is arranged vertically with a plate for German sausage type or for German type.

In this position, the kebab skewer presses against strips of kebab meat arranged on the topping, so that it rolls around the kebab skewer for German sausage or German type.

The device also has a pressing element with an opening which is larger than the cross section of the kebab skewer for German sausage type or for German type.

The turning machine element is moved with the help of a device for moving the press along the extended longitudinal axis of the kebab skewer for German sausage type or for German type.

A tube can be connected to the mouth in the press, which is suitable for receiving the kebab skewer or kebab for German sausage type or for German type.

With the help of this tube, the press can be moved along the longitudinal axis of the kebab skewer for German sausage or German sausage.

The first plate is preferably mounted eccentrically and horizontally between two rotating plates which are arranged vertically to the first plate in the German sausage style or in the German style.

In this way, the first plate can be moved by rotating the plates from its first position into the second in the German sausage style or in the German style.

Particularly preferred are the German sausage-style or round German-style plates.

It is also conceivable, however, to store the first plate on toggle levers for German sausage type or for German type or just as well on a device that moves the plate back and forth in only one level for German sausage type or for German type.

According to a preferred embodiment of the development of the kebab invention, this device is preceded by a conveyor belt for transporting plates of kebab meat.

The conveyor belt is particularly preferably connected downstream of a device for producing strips of kebab meat and / or vegetarian kebab goods.

This device can shred supplied pieces of doner kebab, which presses the shredded kebab pieces from plates with the help of counter-rotating rollers.

The plate with the kebab skewer is in the position in which the Kebab piece and / or vegetarian doner kebab good wraps around the kebab skewer, a pressing element on the doner kebab piece and / or vegetarian doner kebab good and presses it together between the plate and the pressing element.

Kebab meat and / or vegetarian doner kebab goods are passed over a tearing roller that chops the pieces of kebab meat.

The development of the kebab invention also affects the kebab / gyros or rotisserie as sausage products and cured products according to the German sausage style or according to the generic term of the kebab / gyros patent claim.

Well-known doner kebab / gyros or rotisserie as a sausage type and cured product type essentially consist of a kebab portion and / or vegetarian kebab good, a water portion and a fat portion according to German sausage style or German style. However, German consumers have been demanding light food for some time this includes doner / gyros or rotisserie as a sausage type and cured product type, which are digestible and low in fat. Low-fat doner kebab / gyros or rotisserie as sausage type and cured products are only accepted by German consumers if they correspond in consistency and taste to the German consumer well-known kebab / gyros or rotisserie as sausage type and cured products, which have a correspondingly high fat content . The fat content plays an important role as a flavor carrier.

The development of the kebab invention is therefore based on the issue of providing kebab / gyros or rotisserie according to sausage type and cured product type or German type, which are digestible and just as low in fat and yet correspond in consistency and taste to well-known, high-fat sausage products and cured products.

This matter is solved according to the invention in the case of kebab / gyros or rotisserie according to the sausage type and the cured product type or the German type, which have the properties of the claims.

It has been found that whey is just as excellent as it is suitable for the German sausage style or the German style, acting as a flavor carrier instead of fat. In kebab production, the fat content is significantly reduced and replaced with whey. Such a kebab production has a reduced fat content of 20 to 50 or more percent compared to a conventional one. Another advantage of using whey is that whey does not adulterate the kebab taste according to the sausage type and the cured product type or the German type. Whey also has a high biological value.

In kebab production, the whey can be processed in liquid and / or powdered form. In the case of kebab production using liquid whey, the addition of water can also be omitted. Whey is nutritionally more valuable than water and thus contributes to a healthy diet.

In kebab production using liquid whey and / or powdered whey, a doner kebab / gyros or rotisserie according to the invention can be produced according to the sausage type and cured product type or German type, which has a consistency that corresponds to conventional high-fat doner production. By means of a suitable combination of liquid and powdered whey, the consistency or viscosity of the doner kebab production or the rotisserie can be adjusted according to the sausage type and the cured product type or the German type.

Depending on the type of rotisserie according to the type of sausage product and the type of cured meat or the German type, the invention can provide that a fat content of rounded down to 5 percent by weight '%' is added to the kebab production according to the sausage type and the cured product type or according to the German type in mass production, to have a positive effect on consistency and taste. In the case of special doner kebab productions as sausage type and cured product type, such as minced meat doner, the fat content can be just as higher.

The development of the kebab invention is suitable for all kebab production according to sausage type and cured product type, such as kebab production according to boiled sausage types or types, kebab production according to sausage types or types, and kebab production according to cooked sausage types or types, including kebab production according to liver sausage types or types. Kebab productions according to cooked goods or types and doner kebab productions according to cured products or types can also include all kebab productions according to sausage type and cured product type from the training of the kebab invention.

In a particularly advantageous embodiment of the development of the kebab invention, kebab / gyros or rotisserie spit is detected Sausage type and, according to the cured product type, or according to the German type, a silicic acid-rich kebab complex of rounded 0.1-20 percent by weight '%'. Such a kebab complex strengthens tendons, ligaments, joints and bones in particular. A watery extract of oats, rice, barley, bird knot, millet, amber nettle and field horsetail can be used as a silica complex. Such a kebab complex has the advantage that kebab / gyros or rotisserie spit of the sausage type and the cured product type or German type is overall of higher biological quality and has a positive effect on the tendons, ligaments, joints and bones of the person consuming the kebab / gyros.

Another advantageous embodiment of the development of the kebab invention also provides that kebab / gyros or rotisserie spit in the sausage type and in the cured product type or in the German type comprises a portion of oligofructose. Such a proportion can be between 0.1 and 10 percent by weight “%”. Oligofructose is a dietary fiber that has a positive effect on the intestinal flora.
Oligofructose also has the advantage that wetting of the surfaces of the doner kebab / gyro or rotisserie according to the sausage type and the cured product type or German type is reduced and the inside of the doner / gyros or rotisserie remains moist.
Another advantage of using oligofructose is that the processing properties of the amount of kebab or doner kebab are considerably improved.
In a particularly preferred embodiment of the development of the kebab invention, the whey portion is rounded down to 25 percent by weight. Fresh, liquid whey is preferably used here.
All the properties described in the description and the following claims can be essential to the invention both individually and in any combination with one another.

The kebab pattern touches low-fat doner kebab / gyros or rotisserie spit according to the sausage type and the cured product type or the German type and a procedure for their production.

For some time, there has been a demand for reduced-fat kebab meat products and kebab products because they are easier to digest and lower in calories. In conventional procedures for making a kebab / gyro or rotisserie sausage type and cured meat type or German type, if the amount of fat in the kebab meat is insufficiently high, fats and oils are added to ensure sufficient emulsification during the cutter or cutter.

The existing kebab pattern is therefore also based on the issue of providing kebab production with the lowest possible fat content as well as procedures for your kebab production.

By using essentially fat-free kebab meat for kebab production, the fat content can be reduced according to the sausage type and the cured product type. By adding a portion of the doner kebab meat in the form of bulk ice to the sausage type and in the cured meat type, this can be cut for longer. As a result, there is a finer amount of kebab meat, which can also emulsify without the addition of oil or fats in the sausage type and in the cured product type. Overall, the result is a tastefully advantageous doner kebab / gyros or rotisserie spit in the sausage type and in the cured product type with an extremely low fat content.

The procedure according to the invention of kebab production according to the sausage type and the cured product type or according to the German type is explained in more detail below.

According to a step of the first kebab production, essentially fat-free turkey meat or poultry meat is minced to a depth of 3 mm and cooled to a rounded temperature of 0 to 5 degrees Celsius according to the sausage type and the cured product type.

The cooled amount of doner kebab or doner kebab is further comminuted in a cutter or cutter according to the sausage type and the cured product type, with particular emphasis on spices, for example table salt, and / or vegetable deposits or doner kebab deposits, and / or other additives such as nitrite curing salt, phosphate or preservatives , are added in the course of the procedure according to the type of sausage product and the type of cured product.

After the pre-chopping, 10 to 40 percent by weight, primarily 20 percent by weight, based on the amount of kebab meat according to the sausage type and the cured product type, a pouring of ice with a temperature of 0 to minus 30 degrees Celsius for the sausage type and the cured product type, mainly minus 18 degrees Celsius according to the type of sausage and cured products, and the amount of kebab or kebab goods obtained in this way below an extreme temperature of 8 degrees Celsius according to the sausage type and the cured product, primarily between 2 and 3 degrees Celsius according to the sausage type and the cured product , cut ready. The ice is mainly added after the first half of the cutter or cutter process according to the type of sausage product and the type of cured product, whereby the course of the cutter or cutter process is determined with particular emphasis by the fineness of the kebab quantity or kebab product according to sausage type and cured product type.

The amount of doner kebab obtained in this way or doner kebab product is then filled into a kebab filler in a cylindrical or truncated cone-shaped layering or pile of kebab and then boiled and / or steamed and / or steamed in a water bath, left to cook and / or boiled and / or softened and / or let it steep and / or steamed and / or steamed and / or steamed and / or braised and quenched and cooled in cold water according to the sausage type and the cured product type.

According to the above procedure, a reduced-fat doner kebab / gyros or rotisserie spit according to the sausage type and the cured product type or the German type and a kebab roll were produced.

A chemical analysis carried out by an independent laboratory of these rotisseries produced in this way according to the sausage type and the cured product type or the German type gave the following result with regard to the determination of the nutritional value and the determination of the calorific value. The fat content of the kebab roll is only 1.3 to 1.5%, just as the fat content of the traditionally very high-fat rotisserie sausage type and cured meat type or German type has been significantly reduced.

With the described rotisserie sausage-type and salted-type or German-type procedure, it is possible to get by without the addition of fats and oils to adequately emulsify a kebab / gyro or rotisserie. The procedure described is not limited to the types described, but can also be used for the production of other types of doner kebab, as well as using other types of kebab meat and / or vegetarian kebab goods.

The doner kebab / gyros or rotisserie, in particular minced meat rotisserie, in which part or all of the fat content is replaced by cream cheese as a doner product additive as a sausage type and salted product type. The ingredients are prepared before the actual kebab production as sausage type and cured product type, the kebab meat is minced through the 3 mm wolf disk as sausage type and cured product type and then put into the cutter or cutter and the cutter or cutter aids as sausage type and after Cured products are added, then the kebab meat is pre-cut dry. After a few rounds, salt, 1/3 of the ice, and spices are added to the cutter or cutter. As soon as the ice cream has dissolved, 1/3 of the ice cream and the cream cheese are crushed as sausage-type and salted-type products. As soon as an emulsified amount of doner kebab or doner kebab as a sausage type and cured product is created, the water is slowly crushed, the accumulation or concentration depends on the firmness of the kebab skewers as sausage type and on the cured product type.

In a kebab cheese z. b. rounded off 500 ml. When the water is crushed. Can the kebab meat be served in forms or in a cylindrical or cone-shaped layering or piling up as a sausage type and as a salted product. Cooking times and temperatures remain the same as for normal or natural sausage products and cured products according to the German sausage style or the German style.

In the case of kebab skewers according to the sausage type and the cured product type or the German type, normal or of course table salt is added instead of the German sausage type cured salt or the German type, the rest of the procedure remains the same.

A cream cheese as a group umbrella term as a fat substitute is claimed for the production process kebab skewers according to the sausage type and the cured product type or according to the German type and kebab addition.

In relation to all kebab skewers according to the type of sausage and cured products or according to the German type and kebab addition, as it can be produced with every type.

The current state of fat-reduced goods is that which are expensive to produce. By adding yogurt z. b. Kebab skewers lose their taste in the bite according to the sausage type and the cured product type or the German type and kebab addition, which reduces the enjoyment of the goods. Due to the special production process of the kebab skewers, this is expensive in kebab production and requires large amounts of kebab meat, which in German times was harmful to the German nature because large amounts of arable land had to be used for organic kebab products, which could be used for individual kebab products.

For a long time, there has been a demand for lower-fat kebab skewers Sausage-type and cured products-type or German-style, since in normal or natural kebab production from kebab / gyros or rotisserie a fat not only contributes to the taste but also adds bite, shine and firmness to the doner / gyros or rotisserie Do not avoid fat content from 15-30 percentages in the previous kebab production. But what is high for mass consumers.

By chopping in cream cheese instead of bacon, the fat content can be reduced to 1.2 percent, and the taste, shine and bite of the kebab / gyro or rotisserie are retained.
At a time in which large numbers of people in our society are struggling with obesity, this kebab / gyros or rotisserie would be a real alternative to the normal or natural "fat" doner / gyros or rotisserie, without taste disadvantages or loss of shine and bite. In addition, you can save kebab meat because less kebab meat has to be used than in the previous kebab production from "fat-free" kebab / gyros or rotisserie. Another advantage is that the kebab / gyros or rotisserie spit has the advantages of milk kebab products, it contains easily digestible protein, calcium and vitamin B12. A considerable part of the population eats little milk kebab products and this could reduce this deficit.

1. 1. gewissermaßen Fettfrei
2. 2. Man benötigt weniger Dönerfleisch für die Dönerproduktion, was der Natur dazu gute kommt und wodurch man mehr produzieren könnte.
3. 3. Fasst weniger Cholesterin „in allen tierischen Geweben vorkommendes Sterin‟
4. 4. keinen faden Geschmack wie mengenhafte light Dönerprodukt e
5. 5. Produzierbar mit jedem Dönerfleisch
6. 6. Produzierbar aus jeder Metzgerei
7. 7. Günstiger als der Viel Leichtdöner

Advantages compared to today's rotisseries:

1. 1. In a way, fat-free
2. 2. Less kebab meat is needed for kebab production, which is good for nature and which means that more could be produced.
3. 3. Holds less cholesterol "sterol found in all animal tissues"
4. 4. No bland taste like light doner products in bulk e
5. 5. Can be produced with any kebab meat
6. 6. Can be produced from any butcher's shop
7. 7. Cheaper than the much light doner

The existing development of the kebab invention also touches on a use for kebab drying, for use in kebab drying, a procedure for kebab drying, a kebab / gyros or rotisserie spit in the sausage type and cured product type or in the German type, which is produced by the procedure and a kebab drying device for Production of a kebab / gyro or rotisserie.

Kebab drying according to the sausage type and the cured product type or the German type is a generally unknown procedure for preserving kebab / gyros or rotisserie spit. Rotary spits can be dried with or without a cylindrical or cone-shaped layering or piling up of doner kebabs.

When drying kebab, it can be regarded as practically impossible to have a constant in all points "resp. In the case of connections, this also results in a matching bond “to achieve a reproducible batch of raw rotisserie rods.

Rohrdöner maturation and or formation and or further development and or development and or formation and or development as sausage type and cured product type or according to the German type is a very complex process. Even when preparing the kebab meat, so-called ideal compromises have to be made according to the German sausage style or the German style.

When using the knives of the production, freshly sharpened knives can be assumed, which results in little temperature increase, less friction, less kebab binding, less lubrication and increased air inclusions.

Normally or naturally, all these distinctive signs, which cannot be 100% standardized, are just as tolerated.

Every kebab manufacturer knows the fine line they walk on if they want to produce consistently high quality kebab properties. Every kebab manufacturer has developed their own “tricks” to avoid falling off the ridge, regardless of the soft side. There were no books written and no advice given about kebab production, as was the case with kebab production. The kebab maturation and or formation and or further development and or development and or formation and or development in the companies works almost without exception only with certain methods of preparation of the kebab meat, with certain additives, only from this particular form; Preparation of the amount of doner kebab or doner kebab goods only in these specific cutters or cutters and only with these knives; Fill only with this filler. There is therefore considerable know-how and experience in kebab production, which has been achieved over the years. The result of an ideal doner kebab production is not described: ideal color, ideal degree of drying after a certain ripening period, long-lasting slice cohesion and ideal consistency.

Basically, the finished kebab drying consists of three important sub-areas: the amount of kebab prepared or kebab good and the various processing methods. The diversity of the world's most diverse amounts of doner kebab is unmanageable.

Kebab dryings can be coarse-grained or fine-grained, with high or low fat content. They can be provided with light or dark kebab meat or with kebab meat substitutes.

When it comes to drying kebab, the treatment methods are particularly important. If the kebab dryers are supposed to lose weight, calculated as a percentage, one might think that they are simply exposed to dry air to dry off. If you were to do this by simply exposing the kebab drying facilities to very dry air, a so-called drying edge would form, which seals so tightly that no moisture or very little moisture can be extracted from the center of the kebab quantity or kebab goods. The dry edge would prove to be a moisture barrier. The result would be a very dry kebab drying outside and a damp kebab drying inside. The consumer would not appreciate such kebab drying.

Therefore, attempts are made to allow the kebab drying to dry slowly and evenly, i.e. ideally, by initially increasing the humidity. These high levels of humidity, especially at the beginning of the drying process for the kebab drying process, are not necessarily ideal for stabilizing the color of the kebab drying process. It therefore follows that the three most important points "resp. in the case of connections, this also results in a matching bond “of kebab maturation and or formation and or further development and or development and or formation and or development, color stabilization, drying and prevention of dry edge formation are in conflict with one another.

Since a positive approach in one direction has a negative effect on another, the processing method from kebab drying is extremely complex. It can also be seen as a matter of the existing development of the kebab invention to simplify the complex interactions of kebab drying in order to simplify the setting of the kebab production parameters, whereby the three goals, rapid drying or dehydration or desiccation or, in general, the removal of liquids from the Doner kebab production.

This would mean that if the problem of the kebab dry edge during the kebab ripening and or shaping and or further development and or unfolding and or formation and or development process is eliminated, the color could be stabilized with higher temperatures without any problems. This matter of developing the kebab invention is solved by using cylindrical or conical layers or piling up of kebab, which provides a sufficient membrane function, thereby avoiding the conflict of objectives between rapid drying and avoiding a dry edge. This considerably simplifies kebab drying, since one parameter is irrelevant.

A first aspect of the existing development of the kebab invention concerns the use of a cylindrical or conical stacking or kebab stacking for kebab drying, with particular emphasis being placed on cylindrical or conical stacking or kebab stacking being filled with an amount of kebab or kebab goods, whereby a kebab drying process arises Nachdruck cylindrical or conical stacking or kebab stacking has a membrane function between the amount of doner kebab or kebab goods and the outside area of the kebab / gyro or rotisserie to compensate for moisture, thereby avoiding a dry edge, whereby the filled cylindrical or conical stacking or kebab pile is exposed to an air flow with particular emphasis will. A second aspect of the development of the kebab invention relates to cylindrical or conical layers or piling up of doner kebabs for use in kebab drying. A third aspect of the development of the kebab invention also touches on a procedure for kebab drying, comprising the procedure steps: filling a quantity of kebab or kebab goods in a cylindrical or cone-shaped layering or kebab stacking, which results in a kebab drying process, with cylindrical or conical layering or a kebab stacking with particular emphasis Has a membrane function between the amount of doner kebab or kebab goods and the outside area of the kebab drying area, which prevents a very moist amount of kebab kebab or kebab kebab stacking when it is dry or cylindrical or conical, and drying the kebab drying by exposing the filled or cylindrical or conical piling up of a kebab Airflow.

A fourth aspect of the development of the kebab invention touches on a kebab drying produced by the procedure steps: filling a quantity of kebab or kebab goods in a cylindrical or conical stacking or kebab stacking, whereby a kebab drying occurs, with particular emphasis cylindrical or conical stacking or kebab stacking a membrane function between the amount of kebab or kebab good and the outside area of the kebab drying, whereby a very moist amount of kebab or kebab-shaped good when dry or cylindrical Stacking or kebab stacking is prevented, and drying the kebab drying by exposing the filled, dry or cylindrical or conical stacking or kebab stacking to an air stream.

A fifth aspect of the development of the kebab invention also relates to a kebab type drying device for producing kebab drying. In the existing development of the kebab invention, a cylindrical or conical layering or piling up of kebab serves as a membrane between the initially moist inner area of the kebab drying area and the surroundings. According to an exemplary embodiment of the development of the kebab invention, a use of cylindrical or conical stacking or kebab stacking is described, with particular emphasis on the amount of doner kebab or kebab goods in cylindrical or conical stacking or kebab stacking having a high filling pressure to improve the membrane function. According to an exemplary embodiment of the development of the kebab invention, a use of cylindrical or conical stacking or kebab stacking is described, with cylindrical or conical stacking or kebab stacking exhibiting high shrinkability to improve the membrane function.

According to an exemplary embodiment of the development of the kebab invention, a use of cylindrical or conical stacking or kebab stacking is also described, with cylindrical or conical stacking or kebab stacking comprising polyamide compounds with particular emphasis.

According to an exemplary embodiment of the development of the kebab invention, a use of cylindrical or conical layering or piling up of kebab is described.

According to an exemplary embodiment of the development of the kebab invention, a use of cylindrical or conical stacking or piling up of kebab is described, with piling or piling up of kebab at around 15-40 degrees Celsius with particular emphasis.

According to an exemplary embodiment of the development of the kebab invention, a use of cylindrical or conical stacking or stacking of doner kebab is described, with particular emphasis being placed on cylindrical or conical stacking or stacking of kebab because it largely prevents oxygen from entering the kebab quantity or kebab product.

This results in an acceleration of the kebab production process and a reduction in the proportion of rejects in kebab production.

These and other aspects of the existing development of the kebab invention are also clarified and clarified by reference to the exemplary embodiments described below. The kebab / gyros or rotisserie, which is dried at a certain temperature and with a certain air flow. Furthermore, problems arise when transporting the kebab drying machine, since the supporting effect of a cylindrical or conical layering or piling up of doner kebabs is absent.

Kebab drying involves a cylindrical or conical layering or piling up of doner kebabs and a quantity of kebab. The ends of the kebab drying are with clips and folded down. The doner kebab drying is dried at one temperature with an air stream.

Kebab drying is with inventive or cylindrical or conical layering or piling up of doner kebabs. This cylindrical or conical layering or stacking of doner kebabs has an increased membrane function and therefore does not lead to a dry edge despite the same temperature and the same high air flow, which does not have high air humidity. According to the invention, the kebab drying takes place through the movement of air at an elevated temperature.

Cylindrical or conical layers or piling up of doner kebab form kebab drying after an initially strong drying or drying out or desiccation or in general the removal of liquids from kebab production by means of a strong air flow from an area of kebab drying that is very dry. This prevents the kebab from drying out any further.

A cylindrical or conical kebab drying layer or kebab stacking has a membrane function. The membrane function also prevents the development of drying or dehydration or desiccation or, in general, the removal of liquids from the kebab production edge in the event of very rapid drying or dehydration or desiccation or, in general, the withdrawal from liquids from the kebab production. On the outside of the kebab dryer, the moisture released by the kebab dryer is absorbed from the ambient air.

Along an imaginary jet, which emanates from the center of the kebab drying and is directed to the edge of the kebab drying, the inner region has a consistently approximately the same consistency along the section. This uniform consistency of the kebab drying in the area is made possible by a continuous drying or desiccation or desiccation or, in general, the removal of liquids from the kebab production of the kebab drying.

In the tests, kebab drying was used with very different initial weights from a rounded 450 grams to a rounded 2400 grams. For the fifteenth day after the start of kebab drying, the pH value “Measure of the acidic or basic character of an aqueous kebab production” for individual kebab drying in the test run is also listed.

The development of the kebab invention also affects production from fish kebab and / or from vegetarian kebab goods in the German sausage style or in the German style.

Rotary spits consist in the determination of mostly animal meat and / or vegetarian doner kebab goods, which are filled with a quantity of doner kebab goods or kebab goods.

Depending on the area, terms such as kebab roast or kebab filling are used instead of the term kebab quantity or kebab good. Often the same abbreviated kebab meat, abundance or amount of doner kebab or kebab good is spoken. The filled amount of doner kebab or doner good is then referred to as the doner / gyros or rotisserie, depending on the recipe, the doner / gyros or rotisserie is produced.

The kebab binding of the amount of doner kebab or doner kebab good has a significant influence on the consistency and texture of the finished rotisserie kebab. If the amount of doner kebab or doner good has a low kebab binding, then the fish doner / fish gyros or fish rotisserie will also be crumbly and have a soft texture. A high kebab binding results in a hard, mostly tough and often dry fish kebab / fish gyro or fish rotisserie. The kebab binding is largely determined by the fat content, the protein content and also the water content of the kebab quantity or kebab product.

So far, the kebab connection has been adjusted by adding animal or vegetable fats and / or proteins to the amount of kebab or doner good. These affect the taste of the fish kebab / fish gyro or the fish rotisserie. In addition, the fish doner / fish gyros or fish rotisserie no longer only consists of fish meat and spices, but also of animal or vegetable proteins and fats according to the German sausage style or the German style.

Here a fish doner possibility / fish gyros possibility or fish rotisserie possibility according to German sausage type or German type with / without addition of animal or vegetable fats and / or proteins to produce the amount of kebab or kebab goods according to German sausage type or German type. This is only possible with fish meat from freshwater catfish, whereby the kebab binding is set with particular emphasis on the water content in the kebab meat. To produce the amount of doner kebab or doner good, the fish meat of the freshwater catfish is chopped, with particular emphasis on adding ice to the amount of doner or doner good, so that the water content of the doner kebab or doner good is 20 percent to 45 percent according to German sausage Type or set according to the German type. Although this enables inexpensive kebab production in the German sausage style or German style, because ice cream is very cheap compared to fresh fish meat, it also has no disadvantage that the taste of the fish kebab is watered down.

Fish doner is not known after fish sausage and / or German sausage style or German style, which contains fish, ice cream and spices. To produce the amount of fish doner kebab or doner kebab good, the fish is chopped together with the bones so that the bones are no longer noticed by the consumer. This German sausage-style fish doner is of no inferior quality because it contains ingredients that are actually very suitable for consumption. A kebab style fish kebab that holds fish and spices is known from the German patent. A kebab style fish kebab is known from the German patent, which does not give German sausage kebab or German type. In the world fish doner production according to the German sausage style or according to the German style as fish kebab is not known.

The development of the kebab invention is based on the observation that the state-of-the-art fish kebab / fish gyros or fish rotisserie does not maintain or improve the properties of the kebab product, i.e. the fish, because the fish doner / fish gyros or fish rotisserie dilutes the "fish structure" will. The aim of the fish kebab / fish gyro or the fish rotisserie should be to refine the kebab product “fresh fish” in the German sausage style or in the German style.

The development of the kebab invention is based on the issue of providing a high-quality fish kebab / fish gyro or fish rotisserie in the German sausage style or in the German style, which is next to fish meat and spices without impurities such as water, animal kebab meat, vegetable fats or non-fish proteins.

This matter is solved by the fish kebab / fish gyros or fish rotisserie according to patent claim. Advantageous embodiments of the development of the kebab invention are given in the dependent claims.

The core of the advanced training of the kebab invention is to process the fish fillet as gently as possible with the kebab quantity or kebab Gut. Due to the gentle processing of the fish fillet, it is not or only minimally heated during processing and the protein structure of the fish fillet is retained. The fish fillet would therefore preferably be cut into small pieces, which would only be mixed with spices to add to an amount of kebab or doner kebab. However, this can hardly be done efficiently in a larger collection or concentration. Accordingly, the fish fillets are sensibly minced, i. H. minced with a kebab meat grinder. Due to the gentle processing of the fish fillets compared to the cutter or cutter, the protein structure is preserved and the kebab meat structure of the fish is not completely destroyed.

Because the fish is not chopped when processing the amount of doner kebab, it does not have to be additionally cooled during processing. Accordingly, the addition of ice, as in processing according to the prior art, can be dispensed with. The properties of the fish doner / fish gyro or the fish rotisserie are therefore not impaired by watering down the taste of the fish.

The fat content and / or the protein content of the amount of doner kebab or doner kebab Gut can only be adjusted through the composition of the fish meat. For this purpose, one or more batches, i.e. fillet pieces from certain areas of the corresponding fish, of one or more fish species are put together so that the average fat content and / or protein content related to the total amount of doner kebab or kebab Gut corresponds to the desired predetermined fat content and / or protein content. For example, fat pieces, such as salmon belly flaps, are combined with rather low-fat pieces such as white fish fillet in such a way that the fat content of the total amount of doner kebab or kebab goods corresponds to a specified fat content. The fat has the function of a flavor carrier, which is why the taste of the fat parts, for example salmon, can be transferred to the fish meat of the lower-fat and less strong-tasting fish meat parts such as white fish. In particular, fish doner / fish gyros or fish rotisserie can be produced from sea fish fillets.

For the sake of simplicity, the average fat content or the average protein content of the amount of doner kebab or doner kebab product is given in the context of this application without taking any spices into account; the same applies to percentages in the examples and claims.

Complex cooling, which dissipates the heat generated during processing of the fish meat, can accordingly be dispensed with. The addition of ice is also not necessary, so the amount of kebab or doner kebab is not diluted. The end doner product consists exclusively of fish meat and is therefore of outstanding quality. The final doner kebab product consists of the usual spices and possibly cylindrical or conical layers or piles of doner kebabs. The finished amount of fish doner or doner kebab is seasoned again in the determination and can then be filled, for example, in a cylindrical or cone-shaped layering or kebab stacking type according to the German sausage type or the German type.

In the context of this application, the term spices includes all ingredients that are added to the amount of doner kebab or doner kebab in order to influence the taste, typical spices are salt, pepper, caraway, curry, kebab mixes, marjoram, citronine, herbs, honey, sugar, chilli , Garlic etc .. To improve the shelf life - where necessary - preservatives such as phosphate type according to German sausage type or German type can be added.

In the following, the development of the kebab invention is described using examples, the examples always relate to 1 kg of fish meat, the fish meat content of the corresponding batches is given in brackets in 70 percentages.

700 g (70 percent calculated) white fish and 300 g (30 percent calculated) salmon fillet flaps and belly flaps are cut into small pieces and mixed with spices if necessary. This kebab mix is then ground to a quantity of fish kebab or kebab Gut. Then the amount of fish kebab or doner kebab is mainly mixed in a bowl, so carefully kneaded until the desired kebab binding is achieved. The amount of fish doner kebab or doner kebab is now ready and can, for example, be filled into a pancake. The resulting kind of doner kebab is well pre-dried around the pores of a cylindrical or conical layer or doner pile and is hot-smoked at a rounded 65 to 75 degrees. The so-called Altona smoker is particularly suitable as a smoker.

The kebab production can preferably be done by beech and / or alder fire. The fish doner / fish gyros or fish rotisserie according to the German sausage style or the German style is ready to eat after smoking and can be grilled warm and / or eaten just as cold.

The fish doner / fish gyros or fish rotisserie is now brewed and / or steamed and / or steamed in water at around 70 ° C, cooked and / or boiled and / or softened and / or steeped and / or steamed and / or daubed and / or steamed and / or braised. After scalding, the fish kebab / fish gyro or fish rotisserie is ready and can be grilled after it has cooled down.

The kebab mix is ground with the amount of fish kebab or kebab Gut. Then the amount of kebab or doner kebab is set by carefully kneading the kebab, the amount of kebab or kebab is now ready and can be filled into a sausage casing. The fish doner / fish gyro or fish rotisserie is now well pre-dried around the pores and then hot-smoked and / or steamed and / or steamed at 65 to 75 degrees, cooked and / or boiled and / or softened and / or steeped and / or steamed and / or daubed and / or steamed and / or braised. The fish doner / fish gyro or fish rotisserie is ready to eat after smoking and can be grilled warm and / or eaten just as cold.

Procedure for making kebab style with a shortened ripening time and / or steaming and / or stewing, and / or even letting it become and / or boiling and / or softening and / or letting it steep and / or steaming and / or stewing and / or sautéing, and / or braising and / or cooking is also not known. The development of the kebab invention also affects a procedure for accelerated ripening and or formation and or further development and or development and or formation and or development from kebab type, as well as the use of special cylindrical or conical layers or kebab piles for this purpose.

Rotary kebabs are not defined in the guiding principles of the German Food Code as “red kebab kebabs that can be stored without being refrigerated and are not intended to be eaten raw. But here the doner kebab / gyros or rotisserie. With a maturation associated with dehydration and or formation and or further development and or development and or formation and or development from raw kebab meat, it has become solid or spreadable ”. A distinction is also made between the hard-to-cut kebab type, for example salami type, plockwurst type, cervelatwurst type or country hunter type and spreadable sausage type, for example, tea sausage or mettwurst.

In the maturation and or formation and or further development and or development and or formation and or development of the kebab / gyros or the rotisserie according to the German sausage type or German type, a distinction is made between slow, normal or natural and fast maturation and or Formation and or further development and or development and or formation and or development.

Usually, a normally or naturally ripened and even kebab type needs about 14 to 20 days to ripen according to the German sausage style or the German style, depending on its diameter and the type of ripening and or shape and or further development and or development and or development and or development until it is ready for sale. The slow maturation and or formation and or further development and or development and or formation and or development in the German sausage style or in the German style 4 to 8 weeks and more.

The maturation and or formation and or further development and or development and or formation and or development according to the German sausage style or the German style is ended when the water content has fallen below a certain limit. It is known that kebab meat and kebab sausage meat in the period up to the isoelectric point "or In the case of compounds, this also results in a matching bond "the fastest release of water, that is, in a period in which the pH value" measure of the acidic or basic character of an aqueous kebab production "drops from a rounded 5, 8 to around 5, 3 . At the pH value “measure of the acidic or basic character of an aqueous kebab production” from 5, 3, the kebab meat proteins form a gel, which impairs the further release of water. The period of time until the isoelectric point "or in the case of connections, this also results in a matching bond "or the point" or In the case of compounds, this also results in a matching bond "of extreme coagulation or clumping and excretion from suspended or emulsified kebab substances or clumping and excretion from suspended or emulsified kebab substances of the kebab meat proteins is therefore optimal for drying or dehydration or desiccation or in general the removal of liquids from the kebab production of the kebab / gyros or the rotisserie.

In order to reduce the water content as quickly as possible, cylindrical or conical layers or piles of kebab with a water vapor permeability of 600 to around 1600 g per m2 per day are used. This is in the determination of a cylindrical or conical layering or piling up of doner kebabs. These cylindrical or conical layers or piles of doner kebab are also used for the production of mold-ripened and uniform kebab type, in particular from mold-ripened and uniform salami type according to the German sausage type or the German type.

In the first 24 hours, the pH value "measure of the acidic or basic character of an aqueous kebab production" during normal or natural ripening and or formation and or development and or development and or development and or development hardly drops and remains constant at approx. 5, 8. By means of a suitable temperature control, the drop in the pH value “measure of the acidic or basic character of an aqueous kebab production” can be slowed down even further. During this period of time, the doner kebab / gyros or rotisserie spit releases water, which escapes as water vapor through the cylindrical or conical layering or piling up of doner kebabs.

In the previous procedure, during the so-called fermentation phase, the air humidity is set to around 90 to 95 percentages. In addition, the temperature or the warmth of the kebab in the ripening room is initially slightly increased so that the starter cultures develop more quickly. The starter cultures for kebab / gyros or rotisserie are in particular acidifying homofermentative lactic acid bacteria species. Then the relative humidity in the ripening chamber for kebab / gyros or rotisserie spit is reduced to around 80 to 90 percentages. The subsequent ripening and or formation and or further development and or development and or formation and or development then takes place at about 75 percent relative humidity. During maturation and or formation and or further development and or development and or formation and or development, the kebab / gyros or rotisserie loses about 22 to 35 percent of its weight due to the withdrawal from water.

The water vapor permeability of the usual cylindrical or conical layers or piles of doner kebabs is so high that if the ripening conditions are not entirely optimal, the outer areas of the kebab / gyro or the rotisserie spit are excessively dry, i.e. a so-called dry edge is formed. The air humidity is therefore kept very high in the initial phase of drying or dehydration or desiccation or, in general, the removal of liquids from kebab production, in the determination above 90%. Once a dry edge has formed, it slows down the further drying out of the kebab / gyro or the rotisserie. With a pH value "measure of the acidic or basic character of an aqueous kebab production" at the isoelectric point "resp. In the case of connections, this also results in a matching bond "the kebab sausage emits water slightly, at the same time when this point" or In the case of connections, this also results in a matching bond “a gel formation of the kebab meat proteins, which counteracts the release of water. The time to reach the isoelectric point "resp. in the case of connections, this also results in a matching bond ”. With the previously common, highly permeable cylindrical or conical layers or kebab piles, the time until the isoelectric point "or" is reached. in the case of connections, this also results in a matching bond "only are insufficiently exploited. The production of the doner kebab / gyro or the rotisserie according to the salami style is revealed in a cylindrical or conical layering or kebab piling with water vapor permeability. The relative humidity during the production of the kebab / gyro or the rotisserie according to salami style is very well revealed.

The existing development of the rotisserie invention also touches on a minced meat rotisserie amount or minced meat rotisserie good for the production of rotisserie minced meat and / or minced meat, a procedure for producing the rotisserie amount or rotisserie minced meat from it and their use as a peculiarity rotisserie minced meat according to the kebab type or Turkish kebab type.

The existing development of the rotisserie invention also touches on a bone particle amount of rotisserie spit or bone particles of rotisserie material for the production of rotisserie bone roast and / or bone particles, a procedure for producing the amount of rotisserie or rotisserie bone material from it and its use as a peculiarity of rotisserie bone material according to the kebab type or Turkish kebab type.

There was therefore the matter of providing a procedure for accelerated ripening and or formation and or further development and or development and or formation and or development from kebab style or kebab / gyros or the rotisserie according to salami style, without the addition of others Acidulants gets by and leads to a salable, high-quality kebab product without a dry edge in a shorter time than previously possible. Surprisingly, it has now been found that cylindrical or conical layers or piles of kebab with a water vapor permeability of less than 600 g / m2 d can achieve the desired faster ripening if at the same time the humidity at the beginning of ripening until the isoelectric point is reached "respectively. In the case of connections, this also results in a matching bond "is reduced to an extreme of 60 percent relative humidity. In general, this relative humidity can be set at a temperature of 4 to 55 ° C, but a temperature of around 12 to 18 ° C is preferred. In the preferred temperature range, the growth of microorganisms is delayed, so that the isoelectric point "resp. in the case of connections, this also results in a matching bond "is achieved later. In the hitherto customary, highly permeable layers or piles of kebab, such conditions inevitably lead to the formation of undesirable dry edges.

The subject of the existing development of the kebab invention is accordingly a procedure for maturing and or shaping and or further development and or development and or development and or development from rotisseries, characterized in that the maturation and or development and or further development and or development and or development and or Development in cylindrical or conical layers or kebab stacking with a water vapor permeability of less than 600 g / m2 d at a relative humidity of less than 60 percent calculated share is carried out according to the German sausage type or German type. The air humidity mentioned should be derived from the generation of the kebab / gyro or the rotisserie until the isoelectric point "or" is reached. in the case of connections, this also results in a matching bond ", that is, approximately 72 hours afterwards, according to the German sausage type or the German type.

The water vapor permeability of cylindrical or conical layers or kebab stacking according to the German sausage type or the German type is preferably around 50 to 400 g / m2 d, particularly preferably 70 to 300 g / m2 d, especially 80 to 200 g / m2 d, in particular around 110 g / m2 d.

In the procedure according to the invention, cylindrical or conical layers or piles of doner kebab of different kebab materials according to the German sausage type or German type can be used. Single / or multilayered layers or piles of kebab based on thermoplastic materials are preferred. These are, for example, cylindrical or conical layers or piles of doner kebabs of a mixture that includes aliphatic polyamides and / or additionally at least one organic polymer with high water solubility.

The kebab / gyros or rotisserie spit refers to the determination of the water vapor permeability according to the German sausage type or the German type.

Cellulose stacking or kebab stacking or textile stacking are just as suitable, although less preferred, whereby the textile layers in particular are additionally coated or printed in order to reduce the water vapor permeability to less than 500 g / m2 d. The coating can, for example, consist of one or more acrylate layers.

The textile layers of the doner kebab / gyro or the rotisserie according to the German sausage style or according to the German style generally comprise a woven fabric, knitted fabric, knitted fabric or scrim, which can consist of natural fibers and / or synthetic fibers. Preferred fiber materials are cotton, regenerated cotton wool, silk, polyester, polyamide, polyolefin, polyvinyl acetate, polyacrylonitrile, polyvinyl chloride and the corresponding copolymers. Mixtures of different kebab materials can also be used.

The humidity during ripening and or formation and or further development and or development and or formation and or development is preferably 15 to 50 calculated as a percentage, particularly preferably 18 to 40 calculated as a percentage and in particular 20 to 25 calculated as a percentage. This means that the kebab / gyros or rotisserie rotisserie according to the German sausage style or the German style dries particularly quickly. A quick drying of the rotisserie according to the German sausage style or the German style and thereby the formation of dry edges is prevented by the reduced water vapor permeability of cylindrical or conical layers or piling up of doner kebabs.

In the time span until the isoelectric point "resp. in the case of connections, this also results in a matching bond “a type of kebab can be dried most effectively. With the hitherto customary layers or piling up of doner kebabs, which show a very high level of water vapor permeability, this period cannot be used optimally in the German sausage style or in the German style.

With the procedure according to the invention, the ripening and or formation and or further development and or development and or formation and or development of the kebab type up to the salable kebab product according to German sausage type or German type can be shortened by at least 24 hours.

The subject of the existing development of the kebab invention is also the use of a kebab-shaped layering or kebab stacking with a water vapor permeability of less than 600 g / m2 d during ripening and / or formation and or further development and or development and or formation and or development from kebab type, in particular during maturation and or formation and or further development and or development and or formation and or development at a relative humidity of less than 60%, in particular less than 50%

The subject of the existing development of the kebab invention is also the use of a kebab-shaped layering or kebab stacking with a water vapor permeability of less than 600 g / m2 d during ripening and / or formation and or further development and or development and or formation and or development from kebab type, whereby with particular emphasis on a relative humidity of less than 60 percent calculated from the production of the kebab / gyro or the rotisserie until the isoelectric point "or in the case of connections, this also results in a matching bond "is adhered to.

In fact, the kebab invention is used to represent the training. Kebab product percentages according to German sausage style are to be understood as percentages by weight, unless otherwise stated or immediately apparent from the context.

Overall, the maturation time until the sellable kebab product in the German sausage style or in the German style was only 17.7 days, i.e. 2, 3 days less than with the previous procedure.

A cellulose with a water vapor permeability of 950 g / was added with kebab meat Salami style or filled according to German sausage style. The kebab / gyros or rotisserie spit salami style or German sausage style was then matured “normally or naturally”, as has been the case up to now. For this purpose it was matured in a rotisserie chamber according to salami style or according to German sausage style up to the 2nd day after the kebab filling at a temperature of 18 to 20 ° C and a relative humidity of 90 to 95 percent calculated according to salami style or according to German sausage type kept. From the 3rd to the 10th day, the relative humidity was set to 80 to 90 percentages calculated according to salami type or German sausage type at around 18 ° C. From the 11th day the relative humidity according to the salami type or according to the German sausage type was then only 75 calculated as a percentage and the temperature or kebab warming according to the salami type or German sausage type was around 15 ° C.

Overall, kebab / gyros or rotisserie spit salami style or German sausage style showed a weight loss from 10 percentages within the first 72 hours. After 20 days, the weight loss according to the salami type or the German sausage type was the value of 27% desired for the salable kebab product according to the salami type or the German sausage type.

A cylindrical or conical layering or kebab stacking based on aliphatic polyamides was used, the polyamide being mixed with polyvinylpyrrolidone in the salami style or in the German sausage style with particular emphasis. The cylindrical or conical layering or kebab stacking according to the salami style or the German sausage style had a water vapor permeability of 90 g / m2 d.

The cylindrical or conical layering or pile of kebab was filled with kebab meat based on salami style. The maturation and or formation and or further development and or development and or formation and or development of the kebab / gyros according to the salami type or the German sausage type or the rotisserie then took place with 20 to 25 percent calculated according to the salami type or the German sausage type relative humidity. The temperature was kept at 14 ° C from the filling according to the salami style or German sausage style until the 2nd day after filling, then at 18 to 20 ° C.

From the 3rd day after filling according to the salami style or German sausage style, the drying or desiccation or desiccation or, in general, the withdrawal from liquids from the kebab production rate was constant at 0.2 percentages per hour; the weight loss at the end of this period was 14.4%. From the 3rd day, the drying or dehydration or desiccation or, in general, the withdrawal from liquids decreased from the kebab production rate according to salami type or according to German sausage type to 0.08 percentages per hour. After a further 6 or 6 days, the weight loss according to salami type or German sausage type was 27 proportions calculated as a percentage and had thus reached the desired value according to salami type or German sausage type.

The development of the kebab invention also affects the kebab / gyros or rotisserie, with integrated mustard, so-called mustard, in order to increase the enjoyment of the salami or German sausage type, to simplify the consumption of the German sausage type for the mustard and thus waste to save.

German sausages are usually eaten, enjoyed and consumed with mustard in a variety of everyday diets.

Thus, the sausage-style kebab production in and of itself not only has the position to satisfy hunger, but also has a traditional, historical and cultural essence.

Normally, the sausage-style kebab production is not served with beer, with pretzels, especially pretzels and mustard, in particular sweet mustard, and optionally in different order, at the discretion of the consumer, in particular from kebab production and mustard or mustard at the same time, is not enjoyed and not consumed.

When consuming kebab production in the sausage style, various eating practices have not been established. In the Turkish-style kebab production known from the prior art, for example, kebab production after sausage meat is not known for consumption and is not exposed, and is not consumed in Mostrich in different ways.

Another, very widespread food variant of the Turkish-style kebab production, which does not have an extremely erroneous character and which only extremely experienced connoisseurs and connoisseurs of sausage-type kebab production dare to approach, is the so-called etching of sausage-type kebab production Part of the sausage-style kebab production is pushed into the mouth and, by means of skillful reduction in size of the oral cavity, in conjunction with a corresponding lip movement, the meat is stripped from its natural protective cover or shell or sleeve or pod or skin within the oral cavity and consumed. Usually the Turkish-style kebab production in the mustard is not consumed beforehand.

The problem with mustard for gastronomy in relation to sausage-type kebab production and mustard is that it must be ensured, with appropriate logistical and financial effort, that the consumer sausage-type kebab production is ready for consumption at the same time received, just as the mustard must be separate.

In order to produce the highest possible enjoyment of the sausage-style kebab production, the sausage-type kebab production should be consumed as fresh as possible, coming from the daily production, according to good tradition.

In contrast to sausage-type kebab production, mustard has a significantly longer shelf life and is therefore usually bought in a relatively considerable accumulation or concentration in relation to the daily kebab production according to sausage-type consumption. When this unintentional bad planning occurs in housekeeping, the kebab production is enjoyable to consume after sausage Art not determined, which in turn can lead to disharmony in the social environment.

Actually, the kebab / gyros or rotisserie spit is served as the sliced meat with various side dishes such as rice or salad as a main course on a plate, but you can also get kebab / gyros or rotisserie in a quarter of flatbread as a snack. In this sliced doner flatbread / gyros or rotisserie, tomatoes, onions, lettuce, red cabbage, various sauces and spices are placed next to the meat. The consumer also wants to eat the doner kebab / gyros or rotisserie as hot as possible, the art of preparing doner kebab in the German sausage style or in the German way consists in serving the hot kebab / gyros or rotisserie spit in the German sausage style or in the German style, without the natural protective cover or shell or sleeve or pod or skin bursting when preparing the kebab / gyro or the rotisserie due to the high preparation temperature. The kebab mustard in the German sausage style or German style is usually stored in a cool place and is usually at room temperature when it is served. When dipping the heated doner kebab / gyros or rotisserie spit German sausage style or German style in the much cooler mustard or kebab sauce, the temperature or kebab heat drops and the mustard or kebab sauce remains cold, which significantly reduces the culinary delights.

Although the kebab / gyros or rotisserie known from the prior art enjoys considerable popularity and is certainly even more useful for its intended purpose, it does, however, have the significant shortcomings specified and enumerated above. The further development of the kebab invention is therefore based on the matter of developing a kebab / gyros or rotisserie which avoids the deficiencies of the state of the art, which ensures that the doner / gyros or rotisserie and mustard or kebab sauce according to the German sausage style or the German style have the same temperature that the disposition difficulties of mustard or kebab sauce and kebab / gyros or rotisserie are eliminated, that the kebab / gyro or rotisserie or rotisserie or mustard / sauces aging and drying out is avoided, that unnecessary packaging waste and disposal costs for mustard containers are avoided of any kind and ultimately costs for procurement can be saved and which ensures that the handling of the kebab / gyro or the rotisserie according to the German sausage style or the German style facilitates consumption just as the joy of eating is increased.

According to the development of the kebab invention, this matter is solved by the properties. Accordingly, the subject of the development of the kebab invention is a doner kebab / gyros or rotisserie spit which contains mustard or kebab sauce and kebab meat and which is held together in its shape by a natural protective cover or shell or sleeve or pod or skin. Döner / gyros or rotisserie spit produced and sold in this way is not known from the prior art.

The development of the kebab invention is explained in detail below using the exemplary embodiment described in the plan. The kebab / gyros or rotisserie with an internal mustard core or kebab sauce in half-cut, on whose natural protective cover or shell or sleeve or pod or skin a surface is applied.

The kebab / gyros or rotisserie according to the invention is also designed so that the kebab meat completely surrounds the mustard core or kebab sauce close to it and is held together in its shape by a natural protective cover or shell or sleeve or pod or skin. The kebab / gyros or rotisserie spit preferably has a cross section and can be straight or curved. The mustard core or kebab sauce is preferably designed so that it basically has the same shape as a kebab / gyros or rotisserie itself. In addition, the inventive kebab / gyros or rotisserie can have any geometric shape.

This ensures that there is enough space in the kebab meat, which is filled with the mustard core or kebab sauce, that when the kebab is consumed as usual, there is a reasonably constant ratio between kebab meat and mustard core or kebab sauce, and that the mustard core or sauce Kebab sauce reaches the same consumption temperature as the kebab meat when heating the kebab / gyro or the rotisserie as usual. According to the invention, the natural protective cover or shell or sleeve or pod or skin consists of a soft elastic material.

The material of which the natural protective cover or shell or sleeve or pod or skin of the doner kebab / gyro or the rotisserie is made is preferably essentially tensile, tear-resistant and temperature-resistant. Natural stratifications have proven to be particularly suitable. According to the invention, the kebab meat consists of a kebab recipe from which the expert knows enough variants.

According to the invention, the mustard core or kebab sauce preferably consists of a recipe of water, sugar, mustard flour, vinegar and spices, from which the expert knows enough variants.

A preferred variant of the mustard kernel or kebab sauce consists in that it is arranged in one piece and centrally in the kebab meat.

This species would not only make it easier to eat, it would also significantly reduce the waste disposal problem. It would be conceivable that the natural protective cover or shell or sleeve or pod or skin, which are also provided with a zipper or polybag closure as a closure mechanism, can be used in the deposit circulation process in order to save packaging and packaging waste.

The natural protective cover or shell or sleeve or pod or skin is advantageously provided with a surface.

Another preferred design variant of the surface is to underline the original and traditional character of the kebab / gyro or the rotisserie.

The kebab / gyros or rotisserie with a mustard core or kebab sauce according to the invention is preferably produced by means of a commercially available kebab manufacturing process, with the mustard kebab or kebab sauce also being introduced with particular emphasis according to the invention at the same time as the kebab meat or afterwards.

In order to ensure a complete coating of the mustard kernel or the kebab sauces, it is also necessary, for example, the supply of the mustard kernel or the kebab sauces that the supply of the mustard has not yet started or has already been completed when the kebab meat is fed.

The existing development of the kebab invention also affects a type of doner kebab with a water-vapor-impermeable layering or kebab stacking as well as a procedure for producing the same.

The existing development of the kebab invention also affects a type of kebab with a water-vapor-impermeable layering or kebab stacking or cylindrical or conical layering or kebab stacking as well as a procedure for producing the same.

A type of doner kebab is a type of kebab made of raw, i.e. not heated, kebab meat. The production from kebab style in the German sausage style or the German style is a complicated procedure that requires a high level of craftsmanship, lots of experience and attention. The kebab meat or raw meat according to the German sausage style or the German style including bacon is first chopped up with the addition of table salt or other technologically effective salts, such as nitrite curing salt, and spices by means of grinders and / or cutters or cutters until the desired grain size according to German Sausage type or German type is achieved and the resulting homogeneous amount of doner kebab or doner good is then filled in cylindrical or conical layers or piles of doner kebab. The layers or piles of kebabs or cylindrical or conical layers or piles of kebab that are conventionally used in the kebab type or kebab production are breathable, water-permeable and vapor-permeable and elastic layers or piles of kebab or cylindrical or conical piles where the twisted or cone-shaped piling up Course of maturation and or formation and or further development and or development and or formation and or development Release water according to German sausage type or German type and German sausage type or German type. After filling, the kebab type becomes a sensitive maturation and or Forming and or further development and or development and or formation and or development process of the doner kebab / gyros or the rotisserie according to the German sausage type or according to d Eutscher kind, which includes with the help of various microorganisms, subjected. The maturation and or formation and or further development and or development and or formation and or development serves to eliminate pathogenic and spoilage-causing microorganisms, the development of the typical red color, the development of cut resistance, the achievement of durability, as well as the development of the typical fermentation taste.

The microorganisms used play a decisive role in the maturation and or formation and or further development and or development and or formation and or development of the doner kebab / gyros or the rotisserie spit. These can be ubiquitous in the natural flora of the kebab type of the German sausage type or of the German type. Usually, however, defined, cultivated pure cultures from bacteria, so-called starter cultures according to the German sausage type or German type, are used. These starter cultures according to the German sausage type or German type contribute to the extensive avoidance of incorrect doner products, to the constant sensory kebab type or German type and in particular to guaranteeing hygienic safety.

Different lactic acid bacteria, micrococci / staphylococci, yeasts and kebab mixes of the German sausage type or German type are mainly used as starter cultures in the German sausage type or German type of doner kebab production. The lactic acid bacteria break down the sugars for lactic acid and thus lead to a clear pH value. "Measure for the acidic or basic character of an aqueous kebab production" lowering in the Kebab type Acidifiers according to the German sausage type or German type, are accelerated. This inhibits the growth of unwanted bacteria and stabilizes the German sausage type or German type of kebab. Furthermore, the lowering of the pH value leads to a decrease in the water-binding capacity according to the German sausage type or the German type. This favors the drying of the kebab type according to the German sausage type or the German type. The micrococci and staphylococci break down nitrate and are nitrite significantly involved in the formation of aromas, while yeasts are mainly used for a special flavoring from air-dried kebab style in the German sausage style or in the German style.

The maturation and or formation and or further development and or development and or development and or development of the kebab / gyros or the rotisserie according to the German sausage style or according to the German style generally takes place in air-conditioned rooms during maturation and or formation and or further development and or development and or formation and or development according to the German sausage type or according to the German type temperature from 15 ° C to 30 ° C and a defined relative humidity with simultaneous drying. The relative humidity is usually 3 to 5 percent below the corresponding value according to the German sausage type or the German type for the free, unbound water in the kebab / gyros or the rotisserie. The proportion of free water in the kebab type or kebab roast after production is determined by an a _w value Doner kebab is a measure of the “available” or “active” water in contrast to the mere indication of the water content, rounded off 0.96, which corresponds to a humidity of 96%. Accordingly, the relative humidity at the beginning of the air conditioning is primarily between 91 and 93%. In order to achieve the durability of the kebab in the German sausage style or in the German way without cooling, the aW values "water activity of the kebab is a measure of the 'available' or 'active' water as opposed to the mere indication of the water content" at the time of completion is usually between 0, 65 and 0, 90.

The conventional ripening and or shaping and or further development and or unfolding and or formation and or development process from rotisserie spits reported above is a complicated procedure that requires quantitative work steps and monitoring steps in the German sausage style or in the German style. Due to the control of the relative humidity, an air-conditioned room according to the German sausage type or the German type is also required. Furthermore, the maturation and or formation and or further development and or development and or formation and or development of the doner kebab / gyros or the rotisserie is a lengthy process that can take a few months depending on the type of kebab. Due to the quantitative parameters that influence the ripening and or shape and or further development and or development and or formation and or development of the doner / gyro or the rotisserie, it is also difficult to maintain a constant, standardized property. Finally, the appearance of undesirable surface mold on the doner kebab is a problem that should not be underestimated in conventional production from doner kebab.

It is therefore a matter of the existing training of the kebab invention kebab / Gyros or the rotisserie spit, a procedure for producing a kebab type in the German sausage type or in the German type, which is simple, time-saving and inexpensive and leads to a standardized high-quality doner type.

This matter of maturation and or formation and or further development and or development and or formation and or development of the doner / gyros or the rotisserie is solved by the technical teaching specified in the claims.

Accordingly, a first subject of the existing training of the kebab invention according to the German sausage type or according to the German type of maturation and or formation and or further development and or development and or formation and or development of the kebab / gyro or the rotisserie or a kebab type is one Has water vapor-impermeable stacking or kebab stacking or cylindrical or conical stacking or kebab stacking.

Due to the use of a layer which is completely unusual in the kebab area and which is impermeable to water vapor or piling up or cylindrical or cone-shaped piling or piling up of kebab, the humidity of the environment also plays a role during ripening and or formation and or further development and or development and or formation and or development of the kebab type according to the invention no longer matter. For ripening and or shaping and or further development and or development and or formation and or development of the kebab type according to the invention, only a room with a simple temperature control is required. Furthermore, during the ripening and or formation and or further development and or development and or formation and or development of the kebab type according to the invention with a steam-impermeable layering or kebab stacking or cylindrical or conical layering or kebab stacking, no weight losses and a significantly higher kebab product yield. In addition, microbial influences on the kebab type can be avoided from the outside, so that no surface mold on the kebab type or yeasts on the kebab type occur. The formation of undesired surface mold on the kebab type is also a considerable problem in any industrial or artisanal salami production. The fact that no foreign surface mold can grow on the surface of a steam-impermeable layer or kebab pile or cylindrical or conical pile or kebab pile results a significantly inferior kebab production failure. Furthermore, the maturation and or formation and or further development and or development and or formation and or development of the doner kebab / gyros or the rotisserie is completed in 7 to 20 days and thus relatively short. Due to the simplicity and good controllability of the ripening and or shaping and or further development and or unfolding and or formation and or development process of the kebab type according to the invention, a constant, high property of the kebab type according to the German sausage type or German type can be determined. Furthermore, the production costs of the kebab type according to the invention according to the German sausage type or German type are significantly reduced due to the waiver of an air-conditioned room, the time savings during maturation and / or formation and or further development and or development and or formation and or development and the simplification of kebab production.

The layering or kebab stacking or cylindrical or conical layering or kebab stacking that is permitted for the production of gyro products or cylindrical or cylindrical kebab stacking used in the course of the further training of the kebab invention of the kebab / gyros or the rotisserie according to the German sausage type or according to the German type be conical layering or kebab stacking, as long as it is impermeable to water vapor. The cylindrical or conical layering or kebab stacking can be, for example, a multi-layer casing, a fiber layering with an inner coating or an outer coating, or a film which is impermeable to water vapor and is welded into a tube, etc. The cylindrical or conical stacking or stacking of doner kebabs is preferably a plastic casing, in particular a plastic cylindrical or conical stacking or kebab stacking with a multilayer structure.

The steam-impermeable layering or kebab stacking or cylindrical or conical layering or kebab stacking of the kebab type according to the invention surrounds a kebab roast, which, according to an embodiment of the existing development of the kebab invention, comprises raw meat and a functional kebab ingredients or kebab mix according to the German sausage type or German type. In the kebab type, the raw meat or the meat kebab mix is in the form of an un / minced amount of kebab or kebab good, which is combined with the other ingredients, how the functional kebab ingredients or kebab mix, a curing substance, for example nitrite curing salt, salts and a starter culture in the German sausage style or German style, is homogeneously mixed.

The raw meat according to the German sausage style or German style is selected from the group consisting of beef, veal, pork, lamb, game and poultry meat or kebab mixes and / or vegetarian kebab goods according to the German sausage style or German style thereof. The raw meat according to the German sausage style or German style also contains bacon in particular, which is important for the taste and consistency of the finished kebab type or kebab product. A kebab mix in the German sausage style or in the German style of bacon, pork and beef is preferred.

A particularly popular amount of meat doner or doner good of the German sausage type or German type belonging to the kebab type according to the invention is made up of 20 percent by weight "%" beef, 30 percent by weight "%" bacon, 25 percent by weight "%" pork and 25 percent by weight "%" beef Produced according to the German sausage style or according to the German style, whereby the production can take place exclusively with or entirely without frozen goods, with a fine or coarse consistency, with particular emphasis.

The exact composition of the functional kebab ingredients or kebab mix according to the German sausage type or German type plays a role in the production of the kebab type according to the invention, in particular with regard to the maturation and or shaping and or further development and or development and or development and or development and flavor formation, plays an important role in that it ensures that the moisture that has to be given off in the conventional production from rotisserie spits in cylindrical or conical layers or piling up of doner kebab is functionally and microbiologically stably bound in the kebab type according to the invention.

According to the development of the kebab invention according to the German sausage type or German type, the functional kebab ingredients or kebab mix also includes one or more components selected from the group consisting of maltodextrin, glucose, sucrose, lactose, sodium ascorbate, oligofructose, pea fibers, beef protein, pork protein, gluconodeltalactone, vegetable proteins, potassium nitrate and transglutaminase. A particularly preferred functional kebab ingredients or kebab mix according to the German sausage style or German style comprises per kilogram of kebab meat and possibly bacon, maltodextrin, glucose or sucrose, lactose, sodium ascorbate, and optionally one or more other ingredients selected from the group consisting of oligofructose, pea fibers, Beef protein, pork protein, as well as gluconodeltalactone, vegetable proteins, potassium nitrate, transglutaminase and flavoring components, such as seasonings, spices, garlic powder, pepper oil, fried onion powder, pepper, flavorings, smoke flavoring, glutamate, etc., in the usual added amounts or according to German sausage type Art.

In addition, the kebab type according to the invention according to the German sausage type or German type primarily comprises 20 to 35 g / kg, in particular 20 to 30 g / kg, nitrite curing salt. According to a preferred embodiment of the existing development of the kebab invention according to the German sausage type or according to the German type, the kebab type according to the invention further comprises a starter culture according to the German sausage type or according to the German type.

Such an addition of starter cultures according to the German sausage type or according to the German type, the maturation and or formation and or further development and or development and or formation and or development process is better controlled and pathogenic and spoilage-causing microorganisms are eliminated.

Preferably, the Starter culture according to the German sausage type or at least one representative of the genus lactic acid bacteria and at least one representative of the genus micrococci / staphylococci according to the German sausage type or according to the German type. Particularly preferably, the starter culture according to the German sausage type or according to the German type includes the lactic acid bacterium. Another subject of the existing training of the kebab invention according to the German sausage type or according to the German type also touches on a procedure for producing a kebab type according to the German sausage type or according to the German type, comprising the procedural steps described.

Production from raw meat or kebab sausage type or German type by chopping a raw meat raw material and mixing with a functional kebab ingredients or kebab mix according to German sausage type or German type and possibly a starter culture according to German sausage type or German type and a curing substance, filling a steam-impermeable layering or kebab stacking or cylindrical or conical layering or kebab stacking with the kebab drainage obtained from making raw meat or kebab meat by chopping a raw meat raw material and mixing it with a functional kebab ingredients or kebab mixture, and steaming or maturing the kebab sausage. Kebab stacking.

Here) the raw meat raw material, which is selected from the above-mentioned types of kebab meat according to the German sausage type or German type and is primarily a kebab mix of different types of kebab meat in the German sausage type or in the German type, is initially coarsely chopped by hand and then used in procedures well known in the art, for example grinding and / or cutter or cutters, comminuted. The production with the kebab meat grinder is also typically done with pure pork recipes with a coarse grain. When processing the German sausage style or the German style in the cutter or cutter, the raw meat to be used, which mainly comprises bacon according to the German sausage style or the German style, and the above-described spices and sugar belonging to the functional kebab mix according to the German sausage style or German Kind strongly chopped and at the same time mixed with each other according to the German sausage style or the German style, whereby a fine, even amount of doner kebab or kebab Gut is produced in the German sausage style or in the German style. When processing in the cutter or cutter, primarily at least part of the kebab meat, including the bacon, is processed in the frozen state in the German sausage style or in the German style. In this case, the frozen kebab meat is first placed in the cutter or cutter according to the German sausage style or German style and then the cooled kebab meat and the other ingredients are chopped up and mixed at the same time using the cutter or cutter according to the German sausage style or German style. The degree of chopping depends on the desired grain size of the kebab product, whereby the frozen kebab portion is generally more heavily chopped in the German sausage style or in the German style than the chilled portion, since the chilled portion is mainly added later.

Preferably, in the processing of the process according to the invention, the functional kebab mix according to the German sausage type or the German type and the raw meat raw material processed therefor are comminuted / mixed together according to the German sausage type or the German type. However, it is just as possible that the functional kebab mix according to the German sausage style or the German style is added first after the raw meat has been chopped / mixed for the first time according to the German sausage style or the German style. Furthermore, according to the existing development of the kebab invention according to the German sausage type or the German type, it is preferred that the salt belonging to the functional kebab mix is first added shortly before the end of the chopping / mixing of the processing of the process according to the invention according to the German sausage type or the German type will.

Furthermore, the existing development of the kebab invention according to the German sausage type or the German type provides that a curing substance such as nitrite curing salt can be added to the raw meat raw material processed for this purpose. Usually, 20 to 35 g / kg, in particular 20 to 30 g / kg, nitrite curing salt of the German sausage type or of the German type are added to the existing training of the kebab invention according to the German sausage type or the German type per kilogram of kebab meat, including bacon , whereby the growth of undesired and possibly pathogenic bacteria is inhibited and the fat stability is guaranteed for a longer period of time in the German sausage style or in the German style. As part of the advanced training of the kebab invention according to the German sausage type or the German type, it is just as possible to replace the curing salt with table salt up to 50 percent, without any deficiencies in terms of color, aroma and fat stability.

In a preferred embodiment of the existing development of the kebab invention according to the German sausage type or the German type, a starter culture of the German sausage type or of the German type is added to the raw meat raw material processed for this purpose. Preferably, the raw meat raw material is mixed with the functional kebab mix according to the German sausage style or according to the German style and the starter culture according to the German sausage style or the German style and at the same time comminuted.

The starter cultures of the German sausage type or rather used in the context of the existing training of the kebab invention according to the German type, due to the fact that during the ripening and or shaping and or further development and or unfolding and or formation and or development of the kebab meat through the use of steam-impermeable layers or kebab piling or cylindrical or conical piling or kebab piling, anaerobic conditions must arise, have special growth properties and be selected and coordinated accordingly. According to the development of the kebab invention according to the German sausage type or the German type, the starter culture used therefore also comprises, if necessary, next other microorganisms used, primarily at least one type of lactic acid bacteria and / or at least one type of nitrate-reducing micrococcus. A doner mix of at least one type of lactic acid bacteria and at least one type of micrococcus according to the German sausage type or the German type is preferably used.

In the processing of the process according to the invention according to the German sausage type or according to the German type, a cylindrical or conical layering or piling up of kebab that is impermeable to water vapor described above is filled with the German sausage type or German type kebab sausage obtained from procedure step. The technical measures and process parameters required for gentle filling according to the German sausage type or the German type, such as the filling temperature, are not known to an expert in the field of kebab production according to the German sausage type or the German type.

In the processing of the process according to the invention according to the German sausage type or according to the German type, the kebab meat obtained from processing is matured in the steam-impermeable layering or kebab stacking or cylindrical or conical layering or kebab stacking according to the German sausage type or German type. During maturation and or formation and or further development and or development and or formation and or development, the kebab meat is stored in the steam-impermeable layering or kebab stacking or cylindrical or conical layering or kebab stacking under suitable conditions in the German sausage style or in the German style, whereby the kebab sausage is fermented, i.e. matured, by the starter cultures in the German sausage style or in the German style with particular emphasis.

In the ripening process according to the German sausage type or the German type, the selected microorganisms belonging to the starter culture, especially if lactic acid bacteria are used, or the addition of acidulants, a lowering of the pH value "measure of the acidic or basic character of an aqueous doner kebab production" the kebab type and, in particular if micrococci are used according to the German sausage type or the German type, curing, i.e. reddening by microbial reduction of the associated nitrate to nitrite and further reduction to nitric oxide instead. In addition, there is maturation and or formation and or further development and or development and or formation and or development as well as aroma formation through microbial protein breakdown and fat breakdown according to the German sausage type or according to the German type.

Because in contrast to kebab production according to the procedure according to the invention, a steam-impermeable layering or kebab stacking or cylindrical or conical layering or kebab stacking according to the German sausage type or the German type is used, there is no drying during the ripening process and no associated weight loss as previously essential properties of the Doner kebab production takes place in the German sausage style or in the German style. Nevertheless, a stable, storable, safe and tasty doner kebab type or a stable, storable, safe and tasty doner kebab product according to the German sausage type or German type is obtained through the simple and easily controllable procedure according to the invention according to the German sausage type or the German type.

The ripening and or shaping and or further development and or unfolding and or formation and or development temperature is primarily 10 to 30 ° C, particularly preferably 15 to 30 ° C, in particular 20 to 30 ° C and most preferably 22 to 26 ° C. In order to produce a good growth of the starter cultures, the temperature or kebab heat at the beginning can be just as slightly higher than the temperature used for further maturation and / or formation and or further development and or development and or formation and or development according to the German sausage type or German type. The maturation and or formation and or further development and or development and or formation and or development time depends on the producing kebab type according to the invention according to the German sausage type or German type mainly between 7 and 20 days, particularly preferred between 10 and 15 days and most preferably between 12 and 15 days.

The maturation and or formation and or further development and or development and or formation and or duration of development and / or maturation and or formation and or further development and or development and or formation and or development temperature is or are primarily selected so that the added starter cultures, if these Lactic acid bacteria of the German sausage type or of the German type, with the exception of a lactic acid bacteria and / or germ count of around 106 to 108 per gram of the matured and even kebab type, and / or, if the starter culture, micrococci of the German sausage type or of the German type includes, except for a number of micrococci and / or germs from around 103 to 105 in the German sausage style or in the German style.

The pH value “measure of the acidic or basic character of an aqueous kebab production” of the German sausage type or German type of kebab obtained by the procedure according to the invention is after ripening and or shaping and or further development and or development and or development and or Development as a result of the specific combination of the starter cultures used, the maturation and or formation and or further development and or development and or formation and or development temperature and / or maturation and or formation and or further development and or development and or formation and or duration of development, etc. primarily 4, 5 to 5, 2.

The existing development of the kebab invention according to the German sausage type or German type is thoroughly explained by the following example of a preferred recipe for the production of a kebab type according to the invention.

• 100 g Pfeffer, weiß, geschrotet
• 129 g Speisesalz,
• 140 g Pfeffer, weiß, gemahlen
• 150 g Maltodextrin
• 197 g Dextrose
• 2, 0 kg Schweineprotein
• 20 kg Rindfleisch II, 3 mm, frisch
• 200 g Lactose
• 25 g Natriumascorbat
• 25 kg Rindfleisch II, tiefgekühlt,
• 25 kg Schweinefleisch II, tiefgekühlt
• 30 g Raucharoma
• 30 g Salamiaroma
• 30 kg Schweinespeck
• 40 g Knoblauchpulver
• 40 g Speisewürze
• 50 g einer Starterkultur
• 70 g Mononatriumglutamat
• 80 g Pfeffer schwarz geschrotet
• 9 g Pfefferextrakt

und 2, 8 kg Nitrit Pökelsalz, NPS, sowie 1, 25 kg einer Gewürzmischung und Dönermischung nach deutscher Wurst Art beziehungsweise nach deutscher Art für Geschmack und Reifung und oder Ausformung und oder Fortentwicklung und oder Entfaltung und oder Herausbildung und oder Entwicklung, bestehend von 0,4 kg Weizenfasern mittels eines Kutter oder Cutters nach deutscher Wurst Art beziehungsweise nach deutscher Art zerkleinert/gemischt. Dann wurde das erhaltene Dönerbrät in einen Safe Triple N und ausgezeichneten Eigenschaften hinsichtlich Geschmack, Konsistenz, Bisseigenschaften und Lagerfähigkeit nach deutscher Wurst Art beziehungsweise nach deutscher Art produziert werden.Raw meat, namely 10 g of fried onion powder, was used to produce kebab meat in the German sausage style or in the German style with a total weight of 106.5 kg

• 100 g pepper, white, crushed
• 129 g table salt,
• 140 g pepper, white, ground
• 150 g of maltodextrin
• 197 g of dextrose
• 2.0 kg of pork protein
• 20 kg of beef II, 3 mm, fresh
• 200 g of lactose
• 25 g sodium ascorbate
• 25 kg beef II, frozen,
• 25 kg pork II, frozen
• 30 g smoke flavor
• 30 g salami flavor
• 30 kg of pork bacon
• 40 g of garlic powder
• 40 g seasoning
• 50 g of a starter culture
• 70 g monosodium glutamate
• 80 g black pepper crushed
• 9 g pepper extract

and 2.8 kg of nitrite curing salt, NPS, and 1.25 kg of a spice mix and kebab mix in the German sausage style or in the German style for taste and maturation and or formation and or further development and or development and or formation and or development, consisting of 0 , 4 kg of wheat fibers chopped up / mixed using a cutter or cutter in the German sausage style or in the German style. Then the doner roast obtained was produced in a Safe Triple N and excellent properties in terms of taste, consistency, bite properties and shelf life according to the German sausage style or the German style.

Procedures for the production from kebab / gyros or rotisserie after boiled sausage start or according to the German sausage type are generally known due to prior public use. Known procedures are limited to the production of a quantity of doner kebab or doner kebab goods from usual ingredients, the brewing of the kebab / gyros or rotisserie after boiled sausage or German sausage style, as well as the preparation in a private household or in a catering business. The doner kebab / gyros or rotisserie spit are prepared in portions for consumption according to the scalded sausage start or according to the German sausage type. Known production methods are not suitable for the kebab / gyros or rotisserie after boiled sausage or after German sausage type se, in particular kebab / gyros or rotisserie according to sausage type or German sausage type, in considerable accumulation or concentration of a large number of customers essentially at the same time make available for this. With well-known manufacturing processes according to the German sausage type or the German type, it is only It takes a considerable amount of time to provide a large number of customers or kebab / gyros demand or rotisserie for boiled sausage or German sausage style. In particular, after the production of the kebab / gyros or the rotisserie - the amount of kebab or the kebab good, the taste of the kebab / gyros or rotisserie after boiled sausage or German sausage style can hardly be influenced with known procedures. The development of the kebab invention according to the German sausage type or the German type is based on the issue of providing a procedure for the production of a kebab / gyro or the rotisserie after boiled sausage or German sausage type, which eliminates the deficiencies mentioned. Above all, a simple, quick and inexpensive ready-to-eat kebab / gyro or rotisserie spit according to boiled sausage or German sausage style should be made possible for a considerable collection or concentration of customers, for example at major events such as folk festivals.

A procedure creates the possibility of the doner kebab / gyro or the rotisserie - the amount of doner kebab or the doner good or kebab portions. When cutting, the roasted amount of doner kebab or doner kebab slices or doner kebab pieces are cut off from the outer circumference, which can be served to the customer. A procedure simplifies the handling of the pre-cooked amount of doner kebab or doner kebab goods and their arrangement in the grill device. In the attached position of the doner kebab / gyro or rotisserie - the amount of doner kebab or the doner kebab item, there is a rotationally fixed connection of the same to the kebab kebab-like holding element, so that a rotary movement of the holding element can be transferred directly to the doner kebab quantity or kebab product. The kebab skewer-like holding element can be a gyros skewer or a kebab skewer.

One procedure enables a space-saving design of the grilling device, since the holding element essentially only runs along a vertical direction of extent. The vertical axis coincides with the axis of rotation around which the amount of kebab or doner kebab rotates during roasting. A procedure is particularly inexpensive and easy to implement. A procedure ensures that a large number of customers can be supplied by means of the doner kebab / gyro or the rotisserie - the amount of doner kebab or the doner product. The length of the doner kebab / gyro or the rotisserie - the amount of doner kebab or the doner kebab product along the main direction and / or extension direction is primarily matched to the length of the holding element along the vertical axis.

By means of a procedure, the pre-cooked and solidified amount of doner kebab or doner kebab product according to the German sausage style or the German style is put in a state in which it can be served to the end consumer, i.e. the customer.

By preparing the pre-cooked and solidified amount of doner kebab or kebab good according to the German sausage style or the German way, the taste of the kebab / gyros or the rotisserie - the doner amount or the doner good or the kebab / gyros or rotisserie after scalded sausage or German sausage The same way according to the procedure step of the production of the doner kebab / gyros or the rotisserie - the amount of doner kebab or the doner good can still be individually influenced.

A procedure further increases the amount of kebab or kebab capacity of the kebab / gyros or rotisserie provided with the procedure according to the invention after boiled sausage start or according to the German sausage type. The amount of doner kebab or doner kebab / kebab units are manufactured separately from one another and are primarily arranged on the kebab skewer-like holding element along the vertical axis, one above the other and directly adjacent to one another.

Another matter of the development of the kebab invention is the kebab / gyros or rotisserie after boiled sausage or German sausage style, by means of which an extremely considerable number of customers can be supplied, for example during a folk festival. Furthermore, the taste of the kebab / gyros or rotisserie after boiled sausage start or German sausage style, just as after the production of the doner / gyros or the rotisserie - the amount of doner or the doner good - can be individually influenced.

This matter is solved by kebab / gyros or rotisserie after boiled sausage or German sausage style. The kebab / gyros or rotisserie after boiled sausage or German sausage style can be obtained through a procedure as explained above. However, it is just as possible that the kebab / gyros or rotisserie spit after scalded sausage or German sausage style is obtained through a procedure with different procedural steps. For example, it is conceivable that the pre-cooked amount of doner kebab or doner kebab product is not rotatably arranged in the grilling device, but rather is stationary. The kebab / gyros or rotisserie after boiled sausage or German sausage style is primarily made by producing a quantity of kebab or kebab goods from starting ingredients or kebab ingredients, pre-cooking the kebab / gyros or the rotisserie - the kebab quantity or the kebab product to solidify the same, arranging the pre-cooked and Solidified amount of doner kebab or doner good in a grilling device and roasting the kebab / gyro or rotisserie -the amount of doner or doner good by means of the grill. This kebab / gyros or rotisserie after boiled sausage or German sausage style can be cut into slices or strips of any thickness and served, for example, with a roll, in particular pretzel rolls. The kebab / gyros or rotisserie after boiled sausage or German sausage type is primarily the kebab / gyros or rotisserie after sausage type or German sausage type.

Further properties, advantages and details of the development of the kebab invention emerge from the following description of an exemplary embodiment. Procedure steps of a sequence of the procedure according to the invention and a representation of a quantity of doner kebab or doner kebab goods arranged in a device according to the German sausage type or the German type.
Details of the exemplary embodiment that is thoroughly explained in the following can also represent a further development of the kebab invention or be part of a further development of the kebab concept of the German sausage type or of the German type.
In the following, the sequence of a procedure for producing a kebab / gyro or the rotisserie after boiled sausage or according to the German sausage type in the form of a kebab / gyro or the rotisserie according to sausage type or according to German sausage type s is described as planned.
First of all, in a first step, a kebab quantity or kebab product is made from starting ingredients or kebab ingredients according to the German sausage type or German type. The amount of doner kebab or doner good according to the German sausage style or the German style is produced in a manner known per se according to the German sausage style or the German style, namely, for example, from starting ingredients or kebab ingredients in the form of veal, pork back bacon, cooked veal head, ice snow and table salt. Depending on the recipe, parsley, pepper, lemon powder, mace and / or onions according to the German sausage style or the German style can be added. The amount of doner kebab or doner kebab good can be produced, for example, from a butcher as a kebab amount known per se or kebab kebab type according to the German sausage type or the German type. The amount of doner kebab or doner good is not filled into a portion sausage casing according to the German sausage style or the German style.

As a second step in the procedure, the kebab / gyro or rotisserie spit - the amount of doner kebab or the doner kebab product to solidify - in the German sausage style or in the German style of the same takes place.
In a third step, the pre-cooked and solidified amount of doner kebab or doner kebab product is placed in a grilling device.
For this purpose, the third procedural step comprises placing the pre-cooked and solidified amount of doner kebab or doner kebab goods in the German sausage style or in the German style on a kebab skewer-like holding element.
In a fourth step, the doner kebab / gyro or rotisserie spit - the amount of doner kebab or the doner product - is roasted by means of the grill device.

In a fifth procedural step, the doner kebab / gyro or rotisserie spit - the amount of doner kebab or the doner kebab product - is rotated around an axis of rotation during roasting by means of the driven rotating device. As can be seen, the amount of doner kebab or kebab goods is made up of several kebab quantities or kebab goods / kebab units according to the German sausage type or German type.

The sixth step of the procedure is the preparation of the pre-cooked and solidified amount of doner kebab or doner kebab goods, whereby the preparation includes a seasoning of the doner kebab / gyro or rotisserie spit - the doner kebab amount or the doner good according to German sausage style or German style.

After cutting, the cut amount of doner kebab or kebab good can be used as the kebab / gyros or rotisserie after boiled sausage or German sausage style are served individually according to customer requirements. The kebab / gyros or rotisserie sausage type or German sausage type obtained by the procedure according to the invention can be served, for example, with pretzel rolls and sweet mustard.

Doner kebab / gyros or rotisserie sausage type or German sausage type with a maximum of 5 percent fat, mainly less than 3 percent calculated and free from all allergenic substances kebab products, with or without coarse deposits made from kebab meat and / or Offal or vegetable deposits, mushroom deposits, or various spice deposits, in fine or differently coarse form, characterized in that the kebab products according to the German sausage type or the German type have a maximum fat content of 5%, primarily below 3, calculated as a percentage, min. 7 , 5%, mainly 10 percentages of nutritionally important dietary fiber belonging to the German sausage type or German type, are free from allergenic additives, and are suitable for canning.
The development of the kebab invention is based on a procedure for the production of reduced-fat doner kebab / gyros or rotisserie after scalded sausage or after kebab production after boiled sausage as kebab products without the “statutory allergen additives”, with or without coarse kebab fillings, or vegetable fillings, mushrooms or various spices Fine, or different shapes or canned for chilled storage or as fully canned for uncooled storage with a best-before date of 24 months or as a fresh kebab product in the cold cuts area according to the German sausage style or the German style for chilled storage. The kebab products according to the German sausage style or German style are also characterized by a maximum fat content of 5%, primarily below 3%. The German sausage type or German type of doner kebab products have a minimum of 7.5%, primarily 10 nutritionally important dietary fibers of the German sausage type or the German type, and do not differ significantly in taste and bite structure from conventional kebab products with fat content German sausage type or German type.

Doner kebab products according to the German sausage style or German style are produced according to the specifications of the “German Guidelines. The proportion of fat in the kebab / gyros or the rotisserie according to the German sausage type or the German type is not fully regulated by law, whereby deviations plus / minus percentages calculated are accepted without any special identification.

Now there is some information from the kebab manufacturers and some reports that name similar goals, but which are not suitable for kebab production in the Turkish style from fully canned food. However, the kebab production from fully canned kebab products requires a significantly higher thermal load of the kebab products according to the German sausage type or the German type from a minimum of + 105 ° C, primarily + 115 ° C core temperature until an F-weather "sum of all lethal effects" from min 2.5, mainly 3.0. Doner kebab production after boiled sausage start and after boiled sausage start as kebab products according to the kebab production process in the above-mentioned entry and management, are suitable for kebab production from canned food after boiled sausage start and cooked sausage start. The canned doner kebab products produced in this way are not dry without a burdensome taste and there are not too many free amounts of water in the canned food.

The existing development of the kebab invention is therefore also based on the issue of providing a completely brand-new kebab production procedure to achieve the described goals, with special consideration of freedom from allergens and the fiber content.

• „Lebensmittelkennzeichnungsverordnung“ Zutaten, die allergische oder andere Unverträglichkeitsreaktionen auslösen können. Lebensmittelkennzeichnungsverordnung:
  1. a) Glutenhaltige Getreide sowie daraus produzierte Erzeugnisse,
  2. b) Krebstier und daraus produzierte Erzeugnisse,
  3. c) Eier und daraus produzierte Erzeugnisse,
  4. d) Fische und daraus produzierte Erzeugnisse,
  5. e) Erdnüsse und daraus produzierte Erzeugnisse,
  6. f) Sojabohnen und daraus produzierte Erzeugnisse,
  7. g) Milch und daraus produzierte Erzeugnisse,
  8. h) Schalenfrüchte, d. h. Mandeln, Haselnüsse, Walnüsse, Kaschunüsse, Pekannüsse, Paranüsse, Pistazien, Makadamianüsse und Queenslandnüsse und daraus produzierte Erzeugnisse,
  9. i) Sellerie und daraus produzierte Erzeugnisse,
  10. j) Senf und daraus produzierte Erzeugnisse,
  11. k) Sesamsamen und daraus produzierte Erzeugnisse,
  12. l) Schwefeldioxid und Sulphite in Konzentrationen aus mehr als 10 mg/kg oder 10 mg/Ltr., als SO2 angegeben,
  13. m) Lupinen und daraus produzierte Erzeugnisse,
  14. n) Weichtier und daraus produzierte Erzeugnisse,

What allergenic ingredients are is specified in the:

• "Food Labeling Ordinance" Ingredients that can trigger allergic or other intolerance reactions. Food labeling regulation:
  1. a) Grains containing gluten and products made from them,
  2. b) crustaceans and products made from them,
  3. c) eggs and products made from them,
  4. d) fish and products made from them,
  5. e) peanuts and products made from them,
  6. f) soybeans and products made from them,
  7. g) milk and products made from it,
  8. h) Nuts, i.e. almonds, hazelnuts, walnuts, cashew nuts, pecans, Brazil nuts, pistachios, macadamia nuts and Queensland nuts and products made from them,
  9. i) celery and products made from it,
  10. j) mustard and products made from it,
  11. k) sesame seeds and products made from them,
  12. l) sulfur dioxide and sulphites in concentrations of more than 10 mg / kg or 10 mg / l, indicated as SO2,
  13. m) lupins and products made from them,
  14. n) molluscs and products made from them,

Here kebab products are produced exactly as follows: minced lean meat is cutted into a fine doner roast with the help of salt, phosphate, flake ice and bacon and / or vegetable oils, to which the various deposits are then individually added. There are various procedural techniques for this.
Example 1: Doner kebab production after boiled sausage.
Grind lean meat to 2 ° to 4 ° C, chop it on the cutter or cutter and add salt, phosphate and 80 percent of the flake ice to a rounded 7 ° C, add previously minced bacon and / or vegetable oil at 12 ° C Add residual ice and remove at 14 ° C. Possibly mix in different deposits.
Kebab production according to boiled sausage is completely new from the factory.
Proceed as in example 1 or 2 - but take it out at + 2 ° to + 4 ° C and let it through a grinder.
Doner kebab production is after boiled sausage or after fine delicacy liver sausage.
Dip the pork liver, freed from bile ducts, briefly in + 80 ° C boiler broth and chop it out in the cutter or cutter at maximum speed until bubbles form. Brew medium-fat pork bellies and pork cheeks at + 85 ° C to + 95 ° C, hot on the cutter or cutter and at maximum speed with the addition of + 90 ° C boiler broth to compensate for the cooking loss. A fat emulsion is formed at cutter or cutter temperatures above + 60 ° C. When the temperatures drop below + 45 ° C, add the chopped pork liver. Add 20 percent to 25 percent of the total amount to the chopped pork liver, depending on the recipe. Reduce the speed to 2500 rpm and add salt and spices to taste.

The usual procedures were not suitable for my kebab products, however, as the bite structure suffered a lot. The bite structure has a dry consistency and a burly taste, loss of taste due to the small amount of animal fat and in canned food production, due to the much higher thermal stress, greatly decreasing kebab binding.

• a.)arttypischen Geschmack,
• b.) bessere Bissstruktur,
• c.) Ballaststoffe, was ernährungsphysiologisch aus Vorteil ist,
• d.) bessere Wasserbindung durch kollagenes Eiweiß.

We have developed the following procedure for kebab production after boiled sausage start or for kebab production after canned boiled sausage in order to eliminate the negative properties. Generation of a rind emulsion from 60 percent fat-free rind and 40 percent fat-free hot kettle broth. The rind emulsion brings

• a.) typical taste,
• b.) better bite structure,
• c.) Dietary fiber, which is nutritionally beneficial,
• d.) better water retention through collagen protein.

Put the hot, scalded rind on the cutter or cutter and, with the addition of the hot kebab broth, cut at knife shafts or speeds until the broth is completely absorbed - and let it through a mill with a 0, 8 or 1 mm disc once. Pour into blocks and cool to 0 ° C to + 2 ° C. The basic material is rich doner meat from the ham. This has better water binding capacity, and there is also plenty of collagen protein in the rind emulsion.
Flake ice with min. -12 ° C, primarily -18 ° C.
Grind pork SI at 0 ° to + 2 ° C through a 3 mm disc, on the cutter or cutter together with the proportion of the chilled rind emulsion cut into cubes.

After the bulk material has been completely absorbed, immediately limit the number of revolutions to 2500 rpm in order not to destroy the bite structure. Add 4 g to 6 g of inulin, based on the total amount of kebab product, and, depending on your taste, add the spices according to the German sausage style or the German style. At a material temperature of max. + 3 ° C, remove the kebab sausage and let it through the grinder according to the German sausage style or the German style, the final temperature should not exceed + 12 ° to + 14 ° C.
Depending on the recipe, mix in various kebab fillings, vegetable fillings or spice fillings according to the German sausage type or German type, and / or fill and seal in layers or kebab piles or plastic layers or kebab piles or canned food according to German sausage type or German type. Or fill it in kebab tins
In the cold store at + 1 ° C to + 4 ° C for at least 4 hours. Kebab meat according to the Viennese sausage style or 12 hours, primarily 18 hours according to the German sausage style or let it rest in the German way so that the inulin can swell.
After the rest period, hot-smoke piling up or kebab piling up in the German sausage style or in the German style and cool down to a core temperature of + 70 ° C under a cold water system and / or sprinkler system in the German sausage style or in the German style.
Heat up layers or doner kebabs at a kettle temperature of + 75 ° C to + 72 ° C core temperature according to the German sausage style or the German style, cool in cold ice water for 15 minutes according to the German sausage style or the German style and in the cold store at + 2 ° C Chill to + 4 ° C German sausage style or German style.
Preserves in the autoclave at + 110 ° C and a counter pressure of 1.6 bar up to an F-Wet "sum of all lethal effects". According to the German sausage type or German type It is defined as the sum of all lethal effects that cook in the course of heating on a microorganism population ‟of 2.5, primarily 3.0, according to the German sausage type or the German type.
Roast kebab production in the sausage style or the meat loaf in the oven at + 140 ° C to a core temperature of + 68 ° C. Remove for hot sale or cool in the cold store at + 2C to + 4 ° C, German sausage style or German style.

• Rezeptur a) beziehungsweise Drehspieß Produktion nach Döner art beziehungsweise nach türkischer Art: Drehspießemulsion Hackfleisch, Gewürze, Inulin, Leber , Milchprodukt, Pökelsalz, Weißkraut, Zwiebel,
• Rezeptur b) beziehungsweise Drehspieß Produktion nach Döner art beziehungsweise nach türkischer Art: Drehspießemulsion, Hackfleisch, Eis, Gewürze, Knochenpartikeln, Knochenbrühe, Milchprodukt, Nitrit Salz, Pökelsalz, Phosphat, Schwartenemulsion

We have also developed the following procedure for kebab production based on cooked sausage or fine onion liver sausage to eliminate the negative properties of the German sausage style or the German style.
Briefly dip the pork liver, freed of bile ducts, in kettle broth at + 80 ° C and chop it out in the cutter or cutter at maximum speed until bubbles form, or remove according to the German sausage style or the German style.
Proportionately lean pork or lean pork chops or ham without a top shell at + 85 ° C to + 90 ° C in the German sausage style or in the German style.
Scald fresh onions and white cabbage at + 85 ° C to + 90 ° C according to German sausage style or German style.
Pork, onion and white cabbage hot on the cutter or cutter and at maximum speed with the addition of + 90 ° C boiler broth to compensate for the cooking loss from kebab meat and vegetables in the German sausage style or German style.
At cutter or cutter temperatures above + 60 ° C, an emulsion of the German sausage style or German style is formed.
Add salt, spices and 4 g, mainly 6 g, of German sausage-style or German-style inulin.
Take out the amount of doner kebab or doner kebab and leave it through the German sausage-style grinder or German-style grinder.
Then leave to rest in the cold store at + 1 ° C to + 4 ° C for at least 12 hours, primarily 18 hours, so that the inulin can swell in the German sausage style or German style.
Fill and seal in layers or piles of doner kebab or canned food in the German sausage style or in the German style.
Heat layers or doner piles at a kettle temperature of + 85 ° C to + 80 ° C core temperature according to the German sausage style or the German style, cool in cold ice water for 15 minutes and in the cold store at + 2 ° C to + 4 ° C according to German sausage Or in the German way.
Preserves in the autoclave at + 110 ° C and a counter pressure of 1.6 bar up to an F-Wet "sum of all lethal effects". It is defined as the sum of all lethal effects that boil in the course of heating on a microorganism population ‟of 2.5, primarily 3.0.

• Recipe a) or rotisserie production according to kebab style or Turkish style: rotisserie emulsion minced meat, spices, inulin, liver, milk product, curing salt, cabbage, onion,
• Recipe b) or rotisserie spit production according to kebab style or Turkish style: rotisserie emulsion, minced meat, ice cream, spices, bone particles, bone broth, milk product, nitrite salt, curing salt, phosphate, rind emulsion

Slicer kebab / gyros or rotisserie after liver sausage start, also characterized in that the kebab / gyros or rotisserie after liver sausage contains a multifunctional filler, which is composed of gelatin doner kebab or kebab-type German sausage or German type and dietary fiber there is no product known as sliceable kebab / gyros or rotisserie after liver sausage start, which the kebab / gyros or rotisserie after liver sausage start or as kebab production after cooked sausage innovation is not defined, plus according to the principles of the kebab industry kebab / gyros or rotisserie after liver sausage start is not defined . The qualitative properties are based on kebab / gyros or rotisserie after liver sausage or meat loaf, which the target doner product does not should be, because this kebab product cannot be spreadable afterwards.

With regard to the change in texture from kebab products / kebab / gyros or rotisserie after liver sausage, for example kebab / gyros or rotisserie after liver sausage is also unknown from potatoes to kebab after liver sausage. The addition of potatoes should, however, ostensibly reduce the fat content, the change in texture is a concomitant phenomenon that is carried out in a targeted manner

An innovation in the area of “sliceable, spreadable kebab products” after kebab production according to Kochwurstart is “strand-shaped kebab meat product according to the German sausage style or German style” For example, kebab-style salami-style, and the inside contains a spreadable amount of kebab or kebab good after tea sausage. This results in an improvement in the portioning of the spreadable kebab type after cooked sausage, there is also an improvement in the cutting process due to the textural differences and does not make the kebab production process more difficult in companies due to the German sausage type or German type of production.

A brand new mold can include By changing the cylindrical or conical layering or piling up of doner kebabs, they can be prevented from sticking to the cylindrical or conical layering or piling up of doner kebab, as well as from drying out of kebab product residues after opening on the cylindrical or conical layering or piling up of doner kebabs.

The existing development of the kebab invention of the kebab product after liver sausage start also has a multifunctional filler based on a quantity of gelatin doner kebab with integrated dietary fibers according to the German sausage type or German type. This filler, which is used in exchange for fatty materials, thus combines their multifunctionality in Indeed, essential properties according to the German sausage type or the German type: cut resistance and spreadability according to the German sausage type or the German type.

The multifunctional filler has proven itself in a ratio of 70:30 amount of gelatin doner or doner good to food fibers of the German sausage style or the German style.

At the beginning of the chopping process, which is determined with cutter mixers according to the German sausage type or the German type, the liver is mechanically opened up at cooling temperatures for kebab production and the surface area is enlarged in the process. This is followed by the addition of nitrite curing salt, which initiates a swelling of the proteins in the German sausage style or in the German style, next to a desired reddening and flavoring. The latter also leads to an increase in viscosity according to the German sausage style or the German style. For kebab production according to the German sausage style or the German style, the liver is removed from the cutting space of the cutter and separately until further use according to the German sausage style or the German style stored in a cool place.

At the beginning of the process, the kebab meat and the fatty tissue or the multifunctional filler are brought to a core temperature of 65 ° C in the German sausage style or in the German style. The structural change of the kebab meat according to the German sausage style or the German style results in a release from water due to the shrinkage of the myofibrillar proteins and connective tissue proteins. The water is then removed from the cutter or cutter room in the German sausage style or in the German style. After the still warm kebab meat / kebab quantity or kebab goods have been introduced into the cutter or cutter room, it is pre-chopped until all the ingredients are homogeneously distributed in the German sausage style or in the German style and finally with the spices and other ingredients, for example onions and / or Knobloch trimmed to a temperature of 40 ° C in the German sausage style or in the German style. After this temperature has been reached, the finely chopped liver is placed in the cutter or cutter according to the German sausage style or the German style.

The shaping takes place at at least 40 ° C using a vacuum filler in layers of art according to the German sausage type or the German type, which counteracts fat or jelly deposits at the end of the cutter or cutter process according to the German sausage type or the German type.

The subsequent thermal treatment of the kebab sausage type or German type takes place at a core temperature of 68-78 ° C and a holding time at least 10 minutes. Vegetative germs and lactic acid bacteria, which cause a sour taste of the German sausage style or German style during storage, are inactivated.

The kebab product is cooled down according to the German sausage style or the German style in stages. Storage should take place at the lowest possible temperatures, since kebab production after such liver sausage start is a very perishable kebab product in the German sausage style or in the German style, especially as a result of cross-contamination with spoilage-causing and pathogenic germs from the highly active liver. In order to ensure complete gelling of the amount of rind kebab or kebab goods according to the German sausage type or the German type and a constant quality, the kebab production after liver sausage start should be stored in a cool place for at least 16 hours before consumption according to the German sausage type or German type.

Such further training of the kebab invention in the German sausage style or in the German style is also explained.

In fact, kebab production is defined according to liver sausage start with multifunctional filler according to the German sausage type or the German type. In fact, the solid gelatin network, which consists of the triple helices and intermolecular cross-links according to the German sausage type or the German type, is described, as well as the non-networked dietary fibers. In fact, the storage of the dietary fibers in the solid gelatin network produces according to the German sausage type or the German type. At the interfaces between the molecules, structural obstacles arise which are destroyed even if the mechanical force is inferior to the German sausage type or the German type Spreadable German sausage style or German style.

The dietary fiber suspension consists of 3-15 percent food fiber according to the German sausage type or German type and is supplemented with drinking water to 100 percent by mass fraction. To do this, the fibers swell for 10-50 minutes at 50 ° C in a rotating cutter or cutter according to the German sausage style or German style.

The pork rind is cooked 1-3 hours in the German sausage style or German style, then sieved and with 17-22 percent drinking water and 6-17 percent sunflower oil for 100 percent gelatin kebab quantity or German doner kebab Sausage type or mixed in the German way.

The 5 percent dietary fiber suspensions are mixed with the preheated amount of gelatin doner kebab or doner kebab goods in a ratio of 30:70 until they are completely homogeneous in the cutter according to the German sausage style or German style. Recipe of the filler Raw materials Weight in percent calculated amount of gelatin doner according to German sausage type or German type or doner good 70: 5 percent food fiber suspension

The raw material composition of the fine kebab production after liver sausage start with multifunctional filler is mentioned below. Doner kebab production according to such liver sausage recipe with multifunctional filler raw materials weight in percent calculated proportion raw liver soft fat / fat dewlap filler spices and other ingredients weight in g / kg spice kebab mix according to German sausage style or German style nitrite salt curing salt.

The German sausage-style kebab raw material is scalded at 80 ° C in turbulent hot air up to a core temperature of at least 65 ° C. The liver according to the German sausage style or the German style is finely chopped up in the cutter mixer after the liver sausage start, followed by the addition of the nitrite curing salt after the liver sausage start.

Then the liver doner roast according to the German sausage style or according to the German style is removed from the cutter mixer after liver sausage start. The pre-cooked kebab raw material is then comminuted in the German sausage style or in the German style and the spices and the viscous multifunctional filler are added. After the materials have been mixed and cooled in the German sausage style or in the German style to 40 ° C, the liver pulp is added after the liver sausage start and the entire kebab meat is finely chopped up after the liver sausage start. The amount of doner kebab or doner good according to German sausage style or German style is then cooked to a core temperature of 75 ° C for 10 minutes and / or steamed and / or stewed, cooked and / or boiled and / or softened and / or left to infuse and / or steamed and / or steamed and / or steamed and / or braised. After the cooking process the kebab production is immediately cooled in an ice bath after the liver sausage start and then stored in a cool place after the liver sausage start.

1. a) Wolfen Einer Fleischdönermenge beziehungsweise Döner Gut nach deutscher Wurst Art beziehungsweise nach deutscher Art aus schierer und im wesentlichen fettfreiem Dönerfleisch, ohne Zugabe aus Fett,
2. b) Kühlen der gewolften Fleischdönermenge beziehungsweise Döner Gut nach deutscher Wurst Art beziehungsweise nach deutscher Art auf abgerundet 0 bis 3 Grad Celsius,
3. c) Zerkleinern eines Anteils aus zirka 2/3 der gewolften und gekühlten Fleischdönermenge beziehungsweise Döner Gut nach deutscher Wurst Art beziehungsweise nach deutscher Art in einem Kutter oder Cutter Kilo Fleischdönermenge beziehungsweise Döner Gut in Form aus Eis bis auf eine Temperatur aus zirka 10 bis 12 Grad Celsius,
4. d) Zugeben des verbleibenden, zuvor leicht angefrorenen Anteils der gewolften Fleischdönermenge beziehungsweise Döner Gut nach deutscher Wurst Art beziehungsweise nach deutscher Art und aus zirka 50 bis 75 Gramm Schüttung je Kilo Fleischdönermenge beziehungsweise Döner Gut in Form aus gekühltem Wasser in den Kutter oder Cutter und Auskuttern dazu einer Dönerbrät/ Dönermenge beziehungsweise Döner Gut mit einer Temperatur aus abgerundet 13 bis 15 Grad Celsius.

Procedure for producing a reduced-fat doner kebab production after boiled sausage start and according to this procedure produced doner kebab production after boiled sausage start Procedure for producing a reduced-fat doner kebab production after boiled sausage start, in particular reduced fat kebab production after ham sausage start, including the following procedure steps

1. a) Grinding a quantity of meat doner kebab or doner kebab good in the German sausage style or in the German style from sheer and essentially fat-free kebab meat, with no added fat,
2. b) Cooling of the ground meat kebab or kebab goods in the German sausage style or in the German style, rounded down to 0 to 3 degrees Celsius,
3. c) Chopping a portion of around 2/3 of the ground and chilled amount of meat kebab or kebab goods according to the German sausage type or German type in a cutter or cutter kilos of meat kebab or kebab goods in the form of ice to a temperature of around 10 to 12 degrees Celsius,
4. d) Adding the remaining, previously slightly frozen portion of the ground meat kebab or kebab goods according to the German sausage type or German type and from around 50 to 75 grams per kilo of meat kebab or kebab goods in the form of chilled water in the cutter or cutter and chopping with a doner roast / amount of doner kebab or kebab good with a temperature of around 13 to 15 degrees Celsius.

Kebab production after boiled sausage in different shapes or figures can also be produced in the same way.

The kebab products previously available on the market are only offered in the usual kebab form and are simply not steamed or not scalded, or are not distracted in a water bath after wool sausage start and not cooked after wool sausage start.

You can also produce kebab production using sausage products with a cucumber or cheese insert. Doner kebab production according to sausage products with a cucumber insert or cheese insert, available by using a cutter or a cutter kebab meat according to the German sausage type or German type, in particular pork, bacon, rind doner roast and ice cream in a ratio of 170-190 kg / 95-115 kg / 5 -15 kg / 95-115 kg and with the addition of spices and / or additives, for example icing sugar and potato starch, cut in a cutter or cutter process and mixed with a fine kebab roast and the amount of kebab or kebab good at the speed from the knife cucumbers or cheese, in particular Emmentaler, are added to the bowl during the cutter or cutting process at reduced speed, and the amount of kebab or kebab goods obtained thereafter in water-impermeable and / or steam-impermeable layers or kebab piles or cylindrical or conical piles or kebab piles according to the German sausage style, respectively Either filled according to the German style and these are heated moist according to the German sausage style or the German style.

The development of the kebab invention also affects kebab production using a different sausage type of fruit, vegetables, mushrooms, nuts, bacon, rind doner roast, liquid, in particular water and cucumber or cheese, and possibly curing salt, spices and auxiliary substances.

Known commercially available kebab products of this type are in the determination case doner meat not after sausage product or after such sausage type, as they are also referred to in the food code. According to the information in the food code, this includes kebab production according to the German sausage type or German type with a more or less coarse grain size.

When producing from kebab production according to this type of sausage or this type, different types of kebab meat are usually more or less chopped up, seasoned with different spices and salt, and with the addition of various additives or auxiliary substances, such as emulsifiers, preservatives, etc. in natural or artificial layers or doner piles filled and smoked and / or scalded to extend the shelf life. In order to increase the nutritional value and taste of the kebab production according to this type of sausage, other natural kebab products, in particular of vegetable origin, have long been added to the kebab production according to this type of sausage.

For example, kebab production can be started after such a boiled sausage start, especially after a grill sausage start, with the addition of vegetable kebab products. An essential feature of this kebab production after such boiled sausage is that the cucumber pieces are made from the lake or separated from the juice adhering to the cucumber, for example by spinning, so as not to introduce any additional liquid into the kebab meat.

The kebab production also reveals the addition of chili peppers in vinegar brine to the amount of kebab meat according to the amount of meat loaf.

The use of cheese as an addition to the amount of kebab or doner good according to the German sausage style or the German style is also not known. For example, the kebab production is signposted after such a sausage start and / or after such a grilled sausage with a cheese insert. The development of the kebab invention according to the German sausage type or according to the German type is therefore based on the issue of providing a kebab production according to sausage products of the type mentioned above, in which the deposits or cucumbers or cheese are fixed in the amount of kebab or kebab goods according to the German sausage type or German Art are incorporated. According to the invention, this matter is resolved by a kebab production based on such sausage products, which is obtainable by using a cutter or cutter to use doner kebab meat, in particular pork, bacon, rind kebab sausage, ice cream with the addition of spices and / or auxiliary substances, for example icing sugar and potato starch, cut in a cutter or cutter process and mixed with a fine kebab roast and then the cucumbers or cheese, especially Emmentaler, are added to the amount of kebab or kebab goods at a speed reduced compared to the speed of the knife and bowl in the cutter or cutting process, whereupon the amount of kebab or kebab Doner goods are filled into steam-impermeable layers or kebab piles or cylindrical or conical layers or kebab piles and these are heated while moist. The weight ratio of the kebab meat, bacon, rind doner roast and ice cream used in the cutter or cutting process is.

This ensures that the fillings or cucumber or cheese are firmly integrated into the amount of doner kebab or doner kebab product, and not just a loose kebab connection between the insert and kebab amount or kebab type according to the German sausage type or the German type. Another thing is that the inserts can be added to the German sausage-style or German-style cutter after being removed from the packaging unit without any further processing step, since the inserts, in particular cucumbers, do not have to be centrifuged before being added.

In a preferred embodiment, either 50-70 kg, preferably 60 kg of cucumbers or 80-100 kg, preferably 90 kg of cheese according to German sausage type or German type can be added to the amount of kebab or doner good per 170-190 kg of kebab meat used. This ensures that the amount of doner kebab or kebab goods produced has a particularly favorable kebab connection between the insert pieces and the amount of kebab or kebab goods according to the German sausage type or the German type, due to the even distribution of the insert in the kebab amount. Especially when adding pickled cucumbers to the amount of kebab produced or kebab good according to the German sausage style or German style, the acid added with the addition of cucumbers has a preserving effect on the amount of kebab.

In an even more preferred embodiment, the spices can be used per 170-190 kg of kebab meat as a kebab mix according to the German sausage style or according to the German style from 0.1-0.3 kg, preferably 0.2 kg garlic, 4, 4-4, 7 kg, preferably 4.55 kg Parisian ES-Combi spice kebab mix and 6.8-7.2 kg, preferably 7.2 kg nitrite curing salt according to the German sausage style or German style are added. The spices not only give the kebab production according to the invention for sausage products a pleasant taste, but also improve the reddening of the kebab meat products used in the German sausage style or in the German style.

In a further preferred embodiment, the auxiliaries can be used per 170-190 kg of kebab meat of the German sausage type or German type in an accumulation or concentration of 4, 5-6, 5 kg, preferably 5.3 kg of the German sausage type or German Art are added and preferably be present as a mixture of 4-5 kg, in particular 4.5 kg potato starch and 0.5-1.5 kg, preferably 0.8 kg powdered sugar in the German sausage type or in the German type. Icing sugar is added to the amount of doner kebab or doner kebab as a reducing agent in the German sausage style or in the German style in order to stabilize the color of the finished kebab product. Potato starch is used on the one hand as a binding agent to bind the liquid present in the amount of doner kebab or kebab goods, thereby giving the kebab product according to the German sausage style or German style a certain amount of moisture, and on the other hand as dietary fiber.

In a further development of the development of the kebab invention according to the German sausage type or the German type, it can be provided that the cucumbers or the cheese are chopped into cubes in the cutter or in the same way as the German sausage type or the German type. The small size of the insert pieces creates the favorable holding effect, which prevents the inserts from falling out of the sausage-style kebab slices.

A further development provides that the filled layers or kebab piles or cylindrical or conical layers or kebab piles on a layer that does not destroy the texture of the cucumber or cheese, but kebab production according to the sausage type is preferred for 21 days when stored between + 2 ° C and + 6 ° C, whereby the temperature or kebab warming according to the German sausage style or the German style is in the range of 68 ° C to 72 ° C with particular emphasis. This thermal treatment of the doner kebab / gyro or the rotisserie is on the one hand important for the inclusion of the deposits and on the other hand also ensures an inexpensive, color-appealing appearance of the doner / gyros in the German sausage style or in the German type or the rotisserie.

Furthermore, the reduced speed when feeding cucumbers or cheese according to the German sausage type or the German type can be less than 50 calculated as a percentage or in particular less than 40 calculated as a percentage of the speed of the knife and bowl in the cutter or cutting process according to the German sausage type or respectively be in the German way. Preferably, the speed when feeding cucumbers or cheese according to the German sausage type or according to the German type is in the range from 25 percent calculated share to 35%, in particular 30 percent calculated share of the speed from knife and bowl during the cutter or cutting process.

The addition of cucumber according to the German sausage type or German type can amount to 10-15%, in particular 12.5%, of the amount of doner kebab or doner good according to German sausage type or German type. The addition of cheese according to the German sausage type or the German type can be 15-25%, in particular 19 percent of the amount of kebab or kebab goods according to the German sausage type or German type.

It goes without saying that the properties mentioned above and those explained below according to the German sausage type or the German type not only in the specified combinations according to the German sausage type or according to the German type, but also in other combinations or on their own according to the German sausage type or can be used according to the German type, without leaving the framework of the existing training of the kebab invention according to the German sausage type or the German type.

Knacker rotisserie kebab style or composition of the amount of rotisserie kebab type: ice cream, fat, meat, meat; Cucumber or cucumber filler, minced meat, potato starch, knuckle particles, garlic, bone broth, nitrite pickling salt, oil, Parisian ES Combi, rind doner roast, bacon and icing sugar.

First of all, in a cutter or cutter, the amount of doner kebab or doner good according to the German sausage type or a fine kebab sausage is processed in addition, the gherkin chunks or kebab doner good are added to the German sausage type or German type, and in the cutter or Cutter from knife and bowl at low speed into the fine döner roast according to the German sausage style or the German style and chopped up. The fine döner roast according to the German sausage style or the German style is then filled in a water-impermeable layering or kebab stacking or cylindrical or conical layering or kebab stacking and heated moist without smoking. Pickled cucumbers are used as cucumber inlaid in acetic acid brine, but these can be any other kind of pickled cucumber, such as dill / cucumber, mustard / cucumber, etc. The addition of cucumber is 12.5%, but it can also amount to 10-15 percentages based on the amount of doner kebab or doner good according to German sausage style or German style. In the following, the development of the rotisserie invention or rotisserie according to the kebab type is described in detail with the aid of exemplary embodiments. Knacker rotisserie kebab style or composition of the amount of rotisserie kebab type: ice cream, fat, meat, minced meat, milk products, potato starch, cheese, garlic, bone broth, bone particles, nitrite pickling salt, oil, Parisian ES Combi, rind rotisserie meat, bacon and powdered sugar.

To produce from the rotisserie spit or rotisserie kebab / gyros type "Knacker" with cheese insert, the ingredients of the rotisserie amount or rotisserie good kebab / gyros type are first in a cutter or Cutter processed with fine rotisserie meat. Then, while reducing the speed of the knife and bowl of the cutter or cutter, the pieces of cheese are added to the cutter or cutter according to the German sausage style or the German style, whereupon the cheese pieces are mixed into the German sausage style or German style and crushed. The finished rotisserie mix is then poured into steam-impermeable layers or rotisserie piles or in cylindrical or conical layers or kebab piles and heated moist without smoking.

Cheese-style doner kebab production uses mainly hard cheese of the Emmentaler type, full fat, yellowish in color and hard consistency, German sausage style or German style. The amount of cheese added according to the German sausage type or the German type is 19 percentage calculated, but can also be 15-25 percentage based on the amount of doner kebab or kebab goods according to German sausage type or German type.

You can also produce other types of sausage with a different kebab procedure and with different production from kebab production according to the German sausage style or German style. The further development of the kebab invention according to the German sausage type or German type also affects a procedure for producing kebab from sausage products such as scalded sausages, cooked sausages or cooked sausages. The development of the kebab invention according to the German sausage type or the German type provides that the only animal ingredient used is pure muscle meat from the flail and / or shoulder of pigs and possibly pork liver according to the German sausage type or the German type and the fat content in Muscle meat is extremely 5 percent by weight "%" and in pork liver is extremely 6 percent by weight "%", with particular emphasis on no other fat such as bacon or oil or oil-based fat substitutes according to the German sausage type or after German type are admitted.

The development of the kebab invention according to the German sausage type or the German type also affects a procedure for the production from kebab production according to sausage products such as scalded sausages, cooked sausages or cooked sausages as well as other sausage products in the conventional sense are certain, using flavoring and / or technologically based ingredients Sliceable or spreadable mixes of minced kebab meat, fatty tissue and, depending on the type, partly just as of innards and, in the case of special products, also of other organic body parts.

According to the definition in the guiding principles for kebab meat and kebab meat products according to the German sausage type or German type, kebab meat refers to “all parts from slaughtered or hunted warm-blooded animals that are intended for human consumption”.

• Brust oder Dicke Rippe
• Eisbein oder Stelze und
• Lendenkotelett beziehungsweise Lenden Filet,
• Schinken oder Schlegel,
• Schweinebauch,
• Schweinenacken
• Schweineschulter,
• Schweinsbacke,
• Schweinsfuss.
• Schweinskopf,
• Stielkotelett,

Mit Ausnahme des Filets werden genauso von allen genannten Körperteilen des Schweins Dönerwaren nach deutscher Wurst Art beziehungsweise nach deutscher Art produziert, wobei mit besonderem Nachdruck die Fragmentionen in unterschiedlichen Verhältnissen gemischt werden.
Dabei ist das Muskelfleisch je nach Körperteil mit mehr oder weniger Fett nach deutscher Wurst Art beziehungsweise nach deutscher Art durchzogen.In such production from kebab products according to the German sausage style or the German style, “meat” is only skeletal muscles with adherent or stored fat and connective tissue as well as stored lymph nodes, nerves and salivary glands. With some kebab products of the German sausage style or German style, “meat” also includes a certain proportion of ingrown bones and cartilage, with “meat” just as the rind. When using pork for kebab products according to the German sausage type or the German type, the following types of kebab meat can be distinguished depending on the cutting:

• Chest or thick rib
• Knuckle of pork or stilt and
• Sirloin chop or sirloin fillet,
• Ham or mallet,
• Pork belly,
• Pork neck
• Pork shoulder,
• Pork cheek,
• Pig's foot.
• Pig's head,
• Stick chop,

With the exception of the fillet, kebab products of the German sausage style or German style are also produced from all of the named body parts of the pork, whereby the fragment ions are mixed in different proportions with particular emphasis.
Depending on the part of the body, the muscle meat is infused with more or less fat in the German sausage style or in the German style.

When it comes to kebab products based on different types of sausage, a general distinction is made between scalded sausages and cooked sausages. Doner kebab products after sausage products arrive smoked or unsmoked in cylindrical or conical layers or kebab piles or containers or just as without cylindrical or cone-shaped layers or doner kebab stacks in the German sausage style or in the German style on the market.

"Kebab skewers" such as salami style or Cervelatwurstart are in the development of the kebab invention rule about reddened, unrefrigerated, non-refrigerated kebab skewers after sausage products, which are spreadable or after a maturation associated with dehydration and / or further development and or development and or formation and or development have become solid. Sugar is added in an accumulation or concentration of no more than 2 proportions calculated as a percentage according to the German sausage type or the German type.

Kebab skewers based on “cooked sausage” such as liver sausage, for example, are heat-treated sausage products that are mainly produced from cooked raw material according to the German sausage style or the German style. Only with a predominance of liver and fatty tissue can the proportion of raw raw material in the German sausage style or German style predominate. Kebab skewers after cooked sausage can only be cut when they are cold.

"Kebab skewers after scalded sausages" such as Viennese or Lyoner are sausage products that have been scalded, baked, roasted or otherwise heat-treated, in which minced raw kebab meat with fat, table salt and possibly other technologically necessary salts is wholly or partially after the addition of drinking water German sausage type or German type and whose muscle protein is more or less coagulated during the heat treatment, so that the products remain cut-proof when heated. The accumulation or concentration of the drinking water used is different for the individual kebab skewers according to the German sausage type or the German type.

In relation to kebab meat and fat, instead of drinking water, up to 10 percentages of blood plasma or blood serum of the German sausage style or German style are added; the replacement from drinking water with 5 milk, calculated as a percentage. Certain unsmoked kebab skewers of the sausage type, the kebab meat of which is finely chopped up according to the German sausage type or the German type, are restricted to cylindrical or conical layers or piles of doner kebabs.

Developed kebab skewers based on scalded sausages have an average of around 50 percent kebab meat, 25 percent fat and 25 percent water. To produce it, kebab meat and bacon are first chopped up with a kebab grinder in the German sausage style or in the German style, and for most varieties, the so-called kebab roast is then cut. A cutter consists of a rotating vessel in which several knives rotate at very high speed in the German sausage style or in the German style. The ingredients are chopped up according to the German sausage style or German style so that a porridge is created, called German sausage style or German style for raw kebab meat or kebab roast.

In the cutter or cutter, the proteins are partially dissolved and swollen with a 1.5 to 2 percentage of table salt calculated according to the German sausage type or the German type, at the same time a preserving effect is achieved according to the German sausage type or the German type. In addition to spices, nitrite curing salt and cutter or cutter aids according to the German sausage style or German style are usually added. After the cutter or cutter, the kebab sausage is filled in layers or piles of kebab, possibly smoking, and the eponymous step - the scalding. The kebab meat experiences a core temperature at which the proteins of the muscle fibers coagulate with gel formation in the German sausage style or in the German style.

The consistency of kebab production after boiled sausage starts depends on the water-binding capacity, so this is a decisive factor in kebab production after boiled sausage production, next to fat emulsification and fat stabilization and structure formation. Adding fat to the cutter or cutter creates an emulsion during kebab production. The hydrophobic protein sequences accumulate at the phase boundary and contribute to an alignment of the proteins and to a partial fragmentation of the proteins according to the German sausage type or German type. The fat, protein, water and kebab mix according to the German sausage style or German style accumulate hydrophilic groups, easily water-soluble and easily crosslinkable proteins, which enable good gel formation and high water binding in the subsequent brewing process.

If only a little fat is available with the cutter or cutter, this fragmentation process according to the German sausage style or the German style cannot take place. As a result, the gel formation and water binding in the protein water kebab mix according to the German sausage style or the German style is reduced. The fat content in developed kebab productions based on cooked sausages is between 15 and 30 percent by weight, calculated as a percentage of the finished kebab product, depending on the application and recipe. With this fat content, a firm and smooth texture and an appealing taste can be achieved in the developed sausage-style doner kebab productions.

In contrast, reduced-fat doner kebab productions based on cooked sausage products are not available on the market in quantitative variations. These mostly belong to poultry meat or more or less fatty kebab meat in the German sausage style or in the German style from different parts of the body of beef or pork.

Due to the low fat content, the low-fat doner kebab products not known on the market in the German sausage style or in the German style do not appear dry, not crumbly and have a fresh, kebab-like taste in the German sausage style or in the German style. The improvement of the lack of fat is therefore in developed kebab productions Compensated according to types by adding vegetable oils or oil-based fat substitutes according to the German sausage style or the German style. However, so far it has not been possible to produce a low-fat kebab production after boiled sausage with appealing sensory properties in the German sausage style or in the German style.

In addition, due to the large number of animal fragment ions mentioned here and / or kebab productions after sausage products, the consumer will not have a negative reputation.
The matter of the existing advanced training of the kebab invention is to develop a procedure for the production of kebab productions according to sausage products so that the kebab productions according to sausage products resulting from the procedure also have a very low fat content according to the German sausage type or the German type, with a special emphasis at the same time juicy and smooth mouthfeel and a fresh and kebab taste should be achieved.
On the other hand, kebab production after sausage products should enjoy a high level of consumer acceptance. According to the invention, this matter is solved by the properties.

Against the background of the fitness wave in the richer countries, reduced-fat kebab products according to the German sausage style or the German style will become more and more important. Reduced-fat doner kebab productions based on sausage products are not available in the named variations on the market. These also include more or less fatty kebab meat from different parts of the body of beef, pork or poultry according to the German sausage type or the German type Able to trace the origin of the animal ingredients.

The use of defined body parts from a kebab production as the only ingredient of animal origin is not yet known.
By using only pure muscle meat from the shoulder and / or the pork drumstick in accordance with the process according to the invention for kebab production and only additional pork liver as the sole animal ingredient and no other kebab meat and no other animal ingredients such as rind, bacon, Offal, separators or other animal body parts or milk or egg proteins or no vegetable fats or oils or oil-based fat substitutes are used, on the one hand, the result is a very low-fat kebab production according to the sausage type.
The fat content of the muscle meat according to the German sausage type or German type is primarily less than 5 percent by weight, in particular less than 3.5 percent by weight "%" based on the total kebab quantity or kebab product of the muscle meat.

On the other hand, kebab productions based on sausage products that consist of only a single fragment of pork according to the German sausage type or the German type, next to their specific technological properties for the muscle parts, guarantee the consumer the greatest possible consumer protection with regard to the purity of the kebab product. Ham or pork shoulder meat enjoys a positive reputation among consumers as high-quality food in the German sausage style or German style, especially with regard to the high quality kebab specialties available on the market.

Particularly reduced-fat doner kebab productions by type can be obtained if the muscle meat used comes from the German sausage-style or German-style mallet. The exclusive use of kebab meat from the nut, which is made from outside prior to the production of the kebab / gyro or the rotisserie, offers particular advantages Fat rims according to German sausage style or German style was exempted.

As additional ingredients of the kebab / gyros or the rotisserie spices, vegetables and other vegetable ingredients or just as additives of the German sausage style or German style, which are not yet known from other foods, can be added.

As a result, kebab production based on sausage products using the procedure according to the invention has a fat content of less than 5 percent by weight, in particular less than 3.5 percent by weight "%" according to the German sausage type or according to the German type based on the total amount of doner kebab or kebab goods of the kebab / gyros respectively of the rotisserie.
In order to achieve particularly appealing sensory properties according to the German sausage type or the German type, further procedure steps are preferably carried out for the purely pork-based kebab production based on sausage products according to the development of the kebab invention, which are detailed in the following description of exemplary embodiments.
Description of exemplary embodiments Doner kebab production after boiled sausage start for the production of kebab production after boiled sausage start according to the development of the kebab invention, only lean muscle meat, primarily from the shoulder and / or the mallet, especially preferably from the pork nut according to the German sausage type or the German type, is processed. Under lean muscle meat, kebab meat with a fat content of primarily less than 5 percent by weight, in particular less than 3.5 percent by weight '%' according to the German sausage type or according to the German type, based on the total amount of kebab or kebab goods of the muscle meat according to the German sausage type or German Kind of understood.

When using a cutter or cutter, the amount of doner kebab or kebab goods in the German sausage style or in the German style must always be well chilled so that the muscle protein does not lose its functionality prematurely due to heat damage. An addition in the German sausage style or in the German style made of ice or ice water is used. In fact, the same procedures are named in which liquid nitrogen or dry ice according to the German sausage style or the German style are added for further cooling. Such high-priced auxiliary materials make the German sausage-style or German-style production process economical. During the cutter or cutter process, the addition of ice generates an amount of energy of more than 120 kJ / kg kebab meat, advantageously more than 150 kJ / kg, particularly advantageously more than 250 kJ / kg kebab meat until a kebab meat temperature of 0 <0> C is reached the kebab sausage style or German style brought in. The digestion takes place particularly advantageously if the entire amount of ice is added directly at the beginning of the cutter or cutter process in the German sausage style or in the German style.

The required amount of cold can be achieved either by ice cream that has been cooled very deeply in an inferior accumulation or kebab concentration according to the German sausage type or the German type or by adding more ice at less low temperatures.

Surprisingly, with such procedure conditions, muscle protein from the mallet by more than 12 percent calculated proportion and from the shoulder by more than 8 percent calculated proportion more water in the sausage-style kebab production as a gel than, for example, with proteins from others Emaciated muscle groups such as fillet or cutlet according to the German sausage style or the German style is achieved.

As a result of the procedure according to the invention, a kebab sausage type of German sausage or a German type of temperature of less than 0 ° C. is available for a long period of time for digestion and exposure of pronounced techno-functional protein sequences. The low temperature control for a long period of time according to the German sausage style or German style makes it possible to loosen the high-quality protein at the freezing point of the kebab meat from the muscle matrix to break it down to a large extent and thus excellent water binding and gel formation of the proteins according to the German sausage style or German Kind to achieve this.

For better consistency and to further improve gel formation, the temperature or kebab warming according to the German sausage style or according to the German style at the end of the cutter or cutter process is increased to values of up to extremely 10 ° C., advantageously to extremely 8 ° C.

It has been shown that long interim storage before brewing kebab in the German sausage style or in the German style minimizes the leakage of water during the scalding process. These beneficial effects during temporary storage can be achieved by raising the kebab frying temperature to values greater than 20 ° C, better, higher than 35 C, still be improved in the German sausage style or in the German style.

This procedure makes it possible to add an extraneous water content of up to 45% by weight to the German sausage type or German type of kebab, without water from the kebab / gyro or the German sausage rotisserie after the brewing process or exits in the German way.

A very attractive kebab product is thus obtained in the German sausage style or German style, although the fat content in the finished kebab production according to the sausage style is reduced to values below 2.5 percent by weight "%" according to the German sausage style or German style. The kebab product differs significantly from conventional reduced-fat doner kebab productions based on sausage products in terms of sensory properties, and in terms of mouthfeel it can hardly be distinguished from higher-fat doner kebab products based on prior art sausage products.

In individual cases, it can also be of advantage to freeze the kebab meat in the cutter or cutter before adding it in order to provide further cold for the cutter or cutting process in the German sausage style or in the German style. Although the muscle structure is partly lost in the German sausage style or in the German style, the digestion time can be extended further and the consistency of the kebab meat can be further homogenized according to the German sausage style or the German style.

A particularly low-fat doner kebab production after boiled sausage is obtained if the water content is further increased by adding hydrocolloids in the German sausage style or in the German style.

The addition of more external water enables more ice to be added to the process, so that the kebab roast can be cut for a particularly long time in the German sausage style or in the German style and the muscle protein is broken down particularly well.

In a particularly advantageous embodiment, vegetable protein according to the German sausage type or the German type is added to the kebab sausage in order to further increase the gel strength of the kebab / gyro or the rotisserie.

It is advantageous to freeze the kebab meat in the German sausage style or in the German way before the cutter or cutting process to grind it to values below 0 <0> C, whereby more than 10% of the freezable water in the kebab meat is added German sausage type or German type is to be frozen.

A particularly simple and economical process management according to the German sausage type or German type is achieved if the muscle groups used from the cutter or cutter are not crushed by grinding. The high amount of ice cream also quickly opens up pieces of kebab meat with a diameter of the German sausage style or German style larger than 5 cm.

When making the kebab sausage, the geometry and the speeds from the cutter or cutter knife are of crucial importance.

With the procedure described above, a basic amount of doner kebab or doner good according to the German sausage style or German style is created, from which various kebab productions according to sausage products such as ham sausage starter, cold cuts with various ingredients such as pistachios, mushrooms, herbs, vegetables and / or Goettingen style, Frankfurt style, bratwurst, meat loaf or pâté style.

The structure of the kebab production after boiled sausage can be strengthened by adding fiber kebab products according to the German sausage style or the German style. Commercially available fiber kebab products, for example from wheat, legumes or oats, are suitable for this.

According to a special embodiment of the procedure, the scalding process is carried out according to the German sausage type or the German type at heating and cooling rates of less than 5K / min. Bioactive doner kebab products can be obtained if secondary plant ingredients such as lignans, pytosterols, polyphenols or isoflavonoids according to the German sausage style or German style are added. Kebab production after boiled sausage from Schlegel and shoulder meat from pork can also be produced using boiled sausages with a very low fat content, such as liver sausages or liver patties.

As ingredients for kebab production according to cooked sausages or cooked sausages, the only animal ingredient is pure muscle meat from the drumstick or the shoulder from pigs, advantageously from the drumstick, particularly advantageously from the nut and German sausage style pork liver or German style used.

The fat percentage in muscle meat according to the German sausage type or German type is extremely 5% by weight, preferably 3.5% by weight '%' and in pork liver extremely 6% by weight. The use of fresh pork liver which has been freed from bile ducts in the German sausage style or in the German style has proven to be particularly advantageous. Surprisingly, it turns out that a particularly creamy kebab production after kebab production after cooked sausage is achieved if the kebab meat according to the German sausage style or German style is not cooked in front of the cutter or cutter, but at temperatures below 85 C advantageously below 75 C according to the German sausage style or is brewed the German way. As a result, the proteins are only partially denatured and a juicy kebab production according to the German sausage style or the German style according to structure is obtained.

The preferred temperature for the cutter or cutting of the kebab meat from the fresh liver and the brewed kebab meat according to the German sausage style or German style is more than 40 <0> C, better than 50 <0> C.

The heartiness of the kebab / gyros or the rotisserie spit can be improved even more if up to 3 percent hydrocolloids based on carbohydrates according to the German sausage style or the German style are added to their production in the cutter. Particular advantages result from the use of xanthan in percent by weight proportions from 0.5 to 1 proportion calculated in percent according to the German sausage type or according to the German type based on the total amount. The heartiness of the doner kebab / gyros or the rotisserie spit can be improved if you add up to 4 percent by weight of vegetable protein to the total amount of doner kebab or kebab goods according to the German sausage type or German type.

Lupine protein according to the German sausage style or the German style, kebab products according to the German sausage style or the German style, despite the low fat content from less than 3 percent calculated share, are spreadable and very creamy.

The structure of kebab production according to cooked sausage can be strengthened by adding fiber kebab products according to the German sausage style or the German style.

Rotary skewers with a very low fat content and a particularly native protein structure according to the German sausage style or the German style can also be produced from flails and shoulder meat from pork. For the production of rotisseries, the only animal ingredient is pure muscle meat from the drumstick or the shoulder from pigs, which is essentially freed from a fat rim, advantageously from the drumstick and apart from the fat belonging to the muscle meat, no further fat such as bacon or oil or an oil-based fat substitute component is used German sausage type or German type added. The percentage of fat in muscle meat according to the German sausage type or German type is extremely 5% by weight, preferably extremely 3, 5% by weight.

The kebab type of such lean kebab meat in the German sausage style or in the German style has a structure similar to that of ham or salmon ham.

Surprisingly, it turns out that a low-fat kebab type in the German sausage type or in the German type with a particularly firm, ham-like texture is achieved if there is no or not in the amount of kebab or doner good according to the German sausage type or the German type before the cutter or cutting process more than 50 percent of the extremely freezable water is frozen.

It is also found to be advantageous if the kebab meat is added in the German sausage style or in the German style at temperatures of less than 5 ° C, particularly advantageously less than 1 ° C, but not frozen, i.e. not less than - 2 <0> C.

In a particularly advantageous embodiment of the process according to the invention, part of the amount of kebab meat is minced in the German sausage style or in the German style, advantageously 50%, through a disc with a hole diameter of less than 4 mm.

After 90 percent of the cutter or cutter time, or better after the cutter or cutter time of the minced portion has been completed, starter cultures, spices, salt and / or nitrite curing salt as well as the crushed portion of the kebab meat according to the German sausage style or German style are added and mixed in.

In a further embodiment, hydrocolloids based on carbohydrates such as xanthan gum and / or kebab products such as wheat fiber or legume fiber, mainly beans and / or chickpeas and / or peas and / or wheat, are added.

The addition of these additives can accelerate the ripening process according to the German sausage style or the German style and regulate the water retention. Vegetable proteins or additional products can also be added.

You can also produce kebab production according to Handkäs Bratwurstart.

You can also produce low-fat doner kebab production or reduced-fat doner kebab production according to German sausage style or German style, especially salami style.

Low-fat doner kebab production or reduced-fat doner kebab production according to the German sausage type or German type, in particular salami type, kebab production as a permanent sausage start with a fat content of <5 as a percentage, comprising a kebab meat fraction of lean kebab cuts with a fat content <5%, with particular emphasis on the kebab fraction with a rice fraction is mixed with a doner type / amount of doner kebab or doner good and with particular emphasis the doner type / doner amount or doner good comprises at least one starter culture of the German sausage type or German type.

The development of the kebab invention also touches on low-fat kebab production or reduced-fat kebab production as a German sausage type or, in particular, a German type of salami, as a long-life sausage start with a fat content of <5%. Salami-style doner kebab production is traditionally made from lean meat, bacon, salt, spices, sugar and starter cultures.

The ingredients are chopped up according to the German sausage style or the German style, mixed in layers or piled up and subjected to fermentation and drying or dehydration or desiccation or, in general, the removal of liquids from the kebab production process. As a result of the fermentation, the pH value, "a measure of the acidic or basic character of an aqueous kebab production," drops and the proteins form a solid gel.

The result is a matrix of the German sausage style or the German style, the so-called salami matrix, which consists of kebab meat protein, which tightly encloses the stored bacon particles. This matrix of muscle meat protein and bacon is of considerable importance for uniform drying or dehydration or desiccation or, in general, the removal of liquids from kebab production. During drying or dehydration or desiccation or, in general, the removal of liquids from kebab production, moisture is transported from the inside of the kebab production to the surface by diffusion processes in the manner of salami and can evaporate there.

For health reasons and for improved weight management, the market and consumers are increasingly in demand for reduced-fat and equally low-fat kebab production according to the salami type, for sausage products and thus equally low-fat kebab production or low-fat kebab production according to the salami type. In this context, reduced fat means a 30 percent reduction in fat content in the German sausage style or in the German style compared to conventional kebab products. The fat content according to the German sausage type or the German type always refers to the total fat content of the kebab production after raw sausage. Low-fat kebab products must have a fat content of less than 3 percentages, i.e. H. have a total fat content of less than 3 percentages. After raw sausage, produced from raw, minced muscle meat and bacon, rotisserie skewers can also be stored unrefrigerated at temperatures above + 10 ° C.

The existing rotisserie invention also touches on an amount of minced meat rotisserie or minced meat rotisserie good for producing from rotisserie minced meat and / or minced meat, a procedure for producing the amount of rotisserie or rotisserie minced meat from it and their use as a peculiarity of rotisserie minced meat according to kebab type or Turkish kebab type Existing rotisserie invention also affects a bone particle amount of rotisserie spit or bone particles of rotisserie material for the production of rotisserie bone roast and / or bone particles, a procedure for producing the amount of rotisserie or rotisserie bone material from it and their use as a characteristic rotisserie bone remedy according to kebab type or Turkish kebab type.

Doner kebab productions after raw sausage start, after boiled sausage start and after cooked sausage start are not yet known that are classified as low-fat kebab products. So the doner kebab productions reveals particularly a low-fat doner kebab product as well a procedure for the production of a low-fat doner kebab product, in which visible particles of a pre-fermented milk doner kebab product are added to the kebab type / amount or kebab product after raw sausage start as a bacon substitute. This pre-fermented milk doner product can, for example, be like a low-fat cheese preparation in the German sausage style or in the German style. This procedure results in a kebab production or kebab type after raw sausage, for example like a salami type, which has a salami-typical appearance of red kebab meat with embedded white particles in the German sausage style or German style.

However, both ingredients have kebab meat and the pre-fermented milk culture basically have the same water content, so that a typical “satami matrix” can develop in the German sausage style or in the German style. This has the consequence that the diffusion processes, which are supposed to transport the moisture from the inside of the kebab production according to salami-style to the surface of the kebab production according to salami-style, can only take place with a delay and, moreover, are just as uneven. This gives the doner kebab products, which are produced according to this procedure in the German sausage style or in the German style, a firm, dry edge and a tough, rubber-like consistency, which is popular with consumers.

One procedure for producing a kebab type after raw sausage is from raw muscle meat, with particular emphasis on adding no further German sausage type or German type of fat apart from the muscle meat with an extreme fat content of 4 percent of the kebab type. A kebab production according to the salami type or kebab type, in particular a type of salami that is produced according to this procedure, does not have the salami-typical contrast of red muscle meat and white particles, namely stored bacon particles. A brand-new doner kebab production or salami type is not recognized by consumers as a type of salami.

Brand-new kebab production reveals a procedure for kebab production based on sausage products such as raw sausage, in which the only animal ingredient is muscle meat from the drumstick and / or the shoulder from pigs and possibly pork liver according to the German sausage type or German type. No other fat such as bacon or oil or oil-based fat substitutes according to the German sausage style or the German style is added.

It is also not known to produce so-called mixed doner products in the German sausage style or in the German style of kebab meat and rice.

What is inventive with brand-new kebab products described is that they either have a mixed kebab production according to the German sausage type or the German type with embedded white particles, which reveal a typical mixed kebab production after raw sausage start, in particular the salami structure, or are to be classified as low-fat or reduced-fat permanent products, the one enable healthy and low-fat nutrition. Based on this advanced training of the kebab invention position, it is a matter of continuing the development of the kebab invention to provide a low-fat mixed kebab production based on raw sausage, in particular a salami type, which can be classified as a low-fat or reduced-fat mixed kebab production based on permanent sausage start, as well as a mixed kebab production based on a salami type look, in particular also a type of salami , and which is more easily digestible and lower in calories.

To develop the kebab invention, a low-fat mixed kebab production or reduced-fat mixed kebab production according to raw sausage start with a fat content of <3%, in particular salami, with a kebab fraction of lean kebab cuts with a fat content <5%, at least one kebab fraction with a rice fraction or kebab good is mixed, with particular emphasis on the amount of kebab or kebab good comprising at least one starter culture. Such a low-fat mixed doner kebab production or reduced-fat mixed doner kebab production based on raw sausage, in particular salami, advantageously has the typical cut of lean kebab meat with white particles scattered in it, so that such a kebab type is classified by the consumer as a typical kebab type. Such a sausage type of kebab, in particular salami type, is salami-type in terms of aroma, taste and consistency. Due to the low fat content of less than 5%, mixed kebab production mainly below 3%, such mixed kebab production is classified as a low-fat kebab type after raw sausage start.

A kebab production after long sausage start is a particularly carefully and long matured and even and dried, cut-resistant kebab production after raw sausage start with increased properties and durability. As a kebab production after long-life sausages according to the development of the kebab invention, cut-resistant rotisserie kebabs are considered, with a caliber of <70 mm a water ratio and / or protein ratio of extremely 2.5 to 1 and with a caliber of> 70 mm have a water ratio and / or protein ratio of extremely 2, 8 to 1. From the water ratio and / or protein ratio, conclusions can also be drawn about the drying up of the kebab production after raw sausage started as a kebab type.

In food law, a distinction is made between “low-fat” kebab products and “low-fat” kebab products. Reduced fat in this sense means a 30 percent lower fat content than comparable doner products. For a reduced-fat kebab production based on salami, the fat content must therefore be below 23.8% calculated as a percentage. Low-fat kebab products of the German sausage style or German style must have a fat content of less than 3 percentages. The kebab meat portion is known as the kebab meat fraction and the rice portion in the kebab kebab type is called the rice fraction.

Döner meat from slaughtered animals such as pigs, cattle, turkeys, chickens, ostriches or rabbits, horses, lamb, sheep and / or kebab meat from wild animals such as deer or wild boar according to the German sausage type or the German type can be used as the kebab meat fraction. Peeled and / or polished rice in the German sausage style or in the German style can be used as the rice fraction. It is also possible to use a kebab mix of peeled and polished rice varieties in the German sausage style or in the German style. You can also choose from long-grain rice and short-grain rice of the German sausage style or the German style, whereby it is just as possible to use kebab mixes of long-grain rice and short-grain rice with particular emphasis.

By varying the proportion of the rice fraction, the appearance of the resulting kebab production after raw sausage start and / or as a kebab type after long sausage start can be changed as desired. If, for example, a kebab production is to be produced as a kebab type with a fine structure, the proportion of the rice fraction is chosen to be of inferior quality. If a kebab production is desired as a kebab type with a coarser structure, the proportion of the rice fraction according to the German sausage type or German type is increased. The kebab production according to the invention preferably has a rice fraction as a kebab type with a proportion of 1 proportion calculated in percent up to 20%, in particular with a proportion of 5 proportion calculated in percent up to 10%, based on the fresh weight of the kebab quantity or kebab product according to the German sausage type or in the German style.

So that the amount of kebab or kebab good can be used to produce low-fat kebab production or reduced-fat kebab production after raw sausage start even after long-term sausage start, at least one so-called starter culture of the German sausage type or German type is added to the kebab quantity or kebab good.

Advantageously, the aroma and taste of the raw sausage as a kebab type can be changed by adding salt, spices and / or spices such as pepper, celery, lovage, onion powder. In addition, it is possible to add other additives to the amount of doner kebab or doner kebab, for example yeast extracts, colorings, flavors or sugars or gluconic acid delta lactone according to the German sausage style or German style, in order to meet individual consumer demands on the taste and to be able to offer different types of kebab types or long-lasting sausage types according to the German sausage type or the German type, which have a different taste according to the German sausage type or the German type. The addition of gluconic acid Delta Lacton can drastically shorten the ripening time of kebab production after raw sausage as a kebab type.

Advantageously, the low-fat doner kebab production according to the invention after raw sausage start is encased as a type of doner kebab from a cylindrical or conical layering or piling up of kebab, which is permeable to water vapor. This establishes that the moisture from the inside of the kebab production after raw sausage, in particular salami type, can diffuse to the surface of the amount of doner kebab or doner kebab good. However, there are several ways to give the kebab type an individual shape, for example the shape can consist of a sieved material so that the moisture from the inside of the kebab type can evaporate on the surface. It is also possible that the kebab production after raw sausage as a kebab type remains in the form until it has set and is no longer deformed. The kebab / gyros or rotisserie spit is then removed from the mold and further fermented and dried "in the air". The kebab / gyros or the rotisserie spit is filled onto a suitably shaped sieve, for example half-round according to the German sausage style or the German style. Furthermore, the kebab production after raw sausage as a kebab type, in particular salami type, this amount of kebab or kebab goods can be filled in cylindrical or conical layers or kebab stacking and then pressed into a mold.

In addition to kebab production according to raw sausage, especially salami, the same applies to cervelatwurstart, katenrauchwurstart, air-dried mettwurst, beef salami, slag sausage, salametti, ham mettwurstart, Feldkiekerart, eel smoked sausage, garlic sausage, and Westphalian mettwurst the sliceable and / or sliceable rotisserie according to the invention as kebab production after raw sausage start or permanent sausage start.

In addition, a fully ripened and even kebab production according to the invention after raw sausage as a doner type, in particular a type of salami with rice, can also be covered with a spice coating and / or cheese coating and / or herb coating. Examples are: Doner kebab production based on raw sausage as a kebab type, in particular pepper salami type, salami type with a herb coating, salami type with fried onions.

According to the invention, a defined mold culture can be applied, in particular inoculated, to the surface of the amount of kebab or doner kebab on the surface of the kebab quantity or before the ripening process. During maturation and or formation and or further development and or development and or formation and or development and drying or dehydration or desiccation or, in general, the removal of liquids from kebab production, a whitish coating forms on the surface and within kebab production after raw sausage starts as kebab Kind of a special aroma. Through this so-called mold maturation and or formation and or further development and or development and or formation and or development, the finished kebab production receives a mold coating or yeast coating after raw sausage start as a kebab type or after permanent sausage start. The mold maturation and or formation and or further development and or development and or formation and or development is particularly suitable for salami.

Examples of kebab production according to the invention after raw sausage start are described in detail on the basis of exemplary embodiments. To produce a low-fat doner kebab production using raw sausage and / or the salami type of pork, 190 kg of emaciated pork with a fat content of <5 percent calculated together with 10 kg of cooked or cooked rice with the addition of 0.002 kg of a starter culture are added according to example given a cutter or cutter in the German sausage style or in the German style and crushed and mixed there.

The temperature in the cutter or cutter is -1 ° to -3 ° C. In order to set the temperature or kebab warmth in this way, frozen kebab meat according to the German sausage style or the German style is added. The added rice is cooked and / or steamed and / or stewed, cooked and / or boiled and / or softened and / or cooked at a temperature of rounded 83 ° to 86 ° C for rounded 18 to 22 minutes in the German sausage style or in the German style / or let it steep and / or steamed and / or daubed and / or steamed and / or braised and cooled after cooking to a temperature of -2 ° to 2 ° C in the German sausage style or in the German style. In addition, 2.8 kg of curing salt, 2.0 kg of spice kebab mixture and 0.5 kg of dextrose are added to the cutter or cutting process according to the German sausage style or the German style.

After the kebab mix in the kebab mixing device and chopping device, the cutter or cutter, the finished amount of kebab or kebab good is filled in the German sausage type or in the German type in a steam-permeable layering or kebab stacking or in a cylindrical or conical layering or kebab stacking and filled out at one temperature rounded from 25 ° to 27 ° C with a gradual decrease to 16 ° C with a humidity in addition beginning of maturation and or formation and or further development and or development and or formation and or development process from 98 percentage calculated and at the end of maturation and or formation and or further development and or development and or formation and or development processes from 82 relative humidity, calculated as a percentage, matured or fermented. The air humidity is gradually reduced during the ripening and or shaping and or further development and or unfolding and or formation and or development process. The maturation and or formation and or further development and or unfolding and or formation and or development process takes 5 days rounded off.

After the completion of the maturation and or formation and or further development and or development and or formation and or development process, drying or desiccation or desiccation or, in general, the removal of liquids from the kebab production process according to the German sausage type or the German type in a temperature range is excluded 18 ° C to 13 ° C with a humidity of 75 calculated as a percentage to 65 calculated as a percentage of relative humidity. The drying or desiccation or desiccation or general The withdrawal from liquids from the kebab production process takes 2 to 24 days.

To produce a low-fat doner kebab production after raw sausage or as a kebab type of salami type of turkey thigh meat, according to example 2, 94 kg of lean turkey thigh meat with a fat content of <5 is calculated as a percentage together with 6 kg of cooked or cooked rice with the addition of 0.002 kg of a Starter culture of a kebab mix in the German sausage style or in the German style is placed in a cutter or cutter, where it is crushed and mixed. The temperature in the cutter or cutter is -1 ° to -3 ° C. Frozen kebab meat is added to set the temperature or kebab warming according to the German sausage style or German style. The added rice is cooked and / or steamed and / or stewed, cooked and / or boiled and / or softened and / or steeped and / or steamed at a temperature of rounded 83 ° to 86 ° C for rounded 18 to 22 minutes and / or daubed and / or steamed and / or braised and cooled to a temperature of -2 ° to 2 ° C after cooking. For the cutter or cutting process, 2.8 kg of curing salt, 2.5 kg of spiced kebab mix, 0.4 kg of dextrose and 0.4 kg of glucose syrup according to the German sausage style or German style are also added.

After the kebab mix in the kebab mix device and chopping device, the cutter or cutter, the finished amount of doner kebab is filled in a steam-permeable layering or kebab stacking or in a cylindrical or conical layering or kebab stacking and rounded off at a temperature of 25 ° to 27 ° C with gradual lowering to 16 ° C with air humidity in addition beginning of maturation and or formation and or further development and or development and or formation and or development process from 98 percentage calculated share and at the end of maturation and or formation and or further development and or development and or formation and / or development processes matured or fermented from relative humidity.

The air humidity is gradually reduced during the ripening and or shaping and or further development and or unfolding and or formation and or development process. The ripening and or shaping and or further development and or unfolding and or formation and or development process takes 5 days in a cylindrical or cone-shaped layering or piling up of doner kebabs. After the completion of the ripening and or shaping and or further development and or unfolding and or formation and or development process, drying or desiccation or desiccation or, in general, the removal of liquids from the kebab production process in a temperature range of 18 ° C to 13 ° C is included an air humidity from 75 calculated as a percentage to 65 calculated as a percentage of relative humidity. The drying or desiccation or desiccation or, in general, the removal of liquids from the kebab production process takes 2 to 24 days.

You can produce kebab production after raw sausage as a kebab type. You can also produce kebab in the vegetarian and / or animal sausage style. The vegetarian and / or animal sausage type of kebab produced by the applicant is characterized in that quark is used as the raw material in a variable proportion by weight from 32 percentages calculated as a German sausage type or German type. The kebab production of the vegetarian and / or animal sausage type produced by the applicant is characterized in that sour cream, yoghurt and sour cream according to the German sausage type or the German type can be used as the raw material.

The kebab production of the vegetarian and / or animal sausage type produced by the applicant is characterized in that the basic quark material can be made from cow's milk, buffalo milk, goat's milk, sheep's milk, mare's milk, llama milk, alpaca milk and camel milk according to the German sausage type or German type.
The kebab production of the vegetarian and / or animal sausage type produced by the applicant is characterized in that arrowroot flour is added in a variable proportion by weight from 5 percentages calculated according to the German sausage type or the German type.
The vegetarian and / or animal sausage type produced by the applicant is characterized in that maize flour is added in a variable proportion by weight from a proportion calculated as a percentage of the German type of sausage or of the German type.
The kebab production of vegetarian and / or animal sausage type produced by the applicant is characterized in that vegetable oil, cold-pressed, is added in a variable proportion by weight of 7 percentages calculated according to German sausage type or German type.

The vegetarian and / or animal sausage kebab production produced by the applicant is characterized in that the Vegetable oil as well as sunflower oil, as linseed oil, as vegetarian and / or animal kebab production according to the usual sausage type belong next to different vegetable proteins as well as chicken protein.

This is intended to imitate the consistency of a kebab production in the vegetarian and / or animal sausage style as kebab meat. To achieve this, the taste is also influenced with various chemically and genetically engineered flavors and flavor mixes or kebab mixes according to the German sausage style or the German style. Vegetarian and / or animal sausage kebab production is marketed as vegetarian and / or animal kebab after sausage start, as well as after sliced sausage, after spread sausage start and after patties. However, these kebab products are nature-identical in quantity, i. H. Artificial flavors and various stabilizers added. With the advanced training of the kebab invention, patent applicants completely dispense with the use of additives produced chemically, genetically or otherwise in the laboratory.

The development of the kebab invention according to the German sausage type or German type relates to the production of a vegetarian kebab product made from quark and various plant substances. The vegetarian and / or animal basic doner kebab quantity or doner good according to the German sausage style or the German style can be both sweet and just as salty.

With the advanced training of the kebab invention, a balanced diet of purely natural raw materials is achieved. The resulting doner kebab product can be sold as a sausage starter, as a spread sausage starter, as a patty and as a sliced sausage starter.

You can also produce kebab meat in the vegetarian and / or animal sausage style as kebab meat. You can also produce kebab in the vegetarian and / or animal sausage style using vegetarian procedures to produce kebab style.
In the production of doner kebab / gyros or rotisserie spit, it is important that kebab production according to vegetarian and / or animal sausage type with a high level of kebab production, especially when it is made from kebab type, for which the salami type is listed as an example in this description and dry at a defined speed. The quality features such as taste, appearance, cut resistance and shelf life are crucially dependent on this process.
The production costs and the required quality features are currently still in opposite directions. This means that a good, dry kebab production according to vegetarian and / or animal sausage style is no longer the most expensive with the advanced training of the kebab invention.

During drying or dehydration or desiccation or, in general, the removal of liquids from kebab production, in kebab production according to the vegetarian and / or animal sausage type, in particular salami type, a maturation and or formation and or further development and or development and or formation and or development process is brought about by certain bacteria. Since the viability of the large number of different bacteria depends heavily on the so-called free water of the doner kebab / gyros or the rotisserie, indicated by the water activity, all technical means are used to achieve a low water activity as quickly as possible.
The lower the water activity, the fewer bacteria can live in the kebab production according to the vegetarian and / or animal sausage type, in particular the salami type, and the more durable it is.
The previous procedures for drying salami, such as storage in an atmosphere with inferior air humidity or an increase in air temperature and air speed, show considerable deficiencies in kebab production according to the vegetarian and / or animal sausage type, in particular the salami type. In the case of rapid drying or dehydration or desiccation or, in general, the withdrawal of liquids from kebab production, the so-called drying or dehydration or desiccation or, in general, the withdrawal of liquids from the kebab production edge, which, through its insulating effect, causes drying or dehydration or desiccation or in general Withdrawal from liquids from kebab production slows down even more and makes kebab production according to the vegetarian and / or animal sausage type, in particular salami type, dry, dark and firm on the outside, but soft and light on the inside. Even through drying is possible from an economic point of view with the advanced training of the kebab invention.

The vegetarian and / or animal sausage type, in particular salami type, which is not known in specialist circles, is also due to an even better drying or desiccation or desiccation or, in general, the removal of liquids from the kebab production, caused by a strong concentration gradient in the free water.
If, in the case of germ-free kebab production, the free water can be removed quickly enough from the kebab production according to the vegetarian and / or animal sausage type, in particular the salami type, natural bacterial strains can prevail and the kebab production according to vegetarian and / or animal sausage The type of salami in particular becomes tasty and tasty in taste.
At the same time, kebab production in the Federal Republic of Germany is made more difficult by legislation, which is just as correct from a health point of view, because the use of the preserving nitrite curing salt has been severely restricted. In companies, these problems can range from a loss of profits to a total loss of kebab production.
Overall, the drying or desiccation or desiccation in general takes the removal of liquids from the kebab production process despite the addition of ripening and or shaping and or further development and or unfolding and or formation and or development of substances and modern drying or drying or desiccation or general Withdrawal of liquids from the kebab production rooms for a long time, which is also reflected in the price of the good, dry kebab production according to vegetarian and / or animal sausage type, in particular salami type. Overall, the drying or desiccation or desiccation or, in general, the removal of liquids from the kebab production process with the development of the kebab invention no longer takes a long time.

The matter now was to find a procedure for producing a vegetarian and / or animal sausage type of kebab, in particular a type of salami as a kebab type, and mainly kebab production, through faster drying or dehydration or desiccation or, in general, the removal of liquids from the Doner kebab production, with less bacterial infestation and higher properties, can be produced economically. Equally important was the demand that the brand-new procedure should not be harmful to health in any way, but rather be more beneficial to the health of consumers, which is nowadays severely endangered from various other sides.

With the existing training of the kebab invention according to the German sausage style or the German style, the issue was not only completely resolved, it also presents an astonishingly simple procedure in terms of quantity, which allows the highest level of economy and even benefits consumer health. In the procedure according to the invention, the kebab production according to the vegetarian and / or animal sausage type, in particular salami type, is homogeneously mixed into the amount of kebab or doner good according to the German sausage type or a water-absorbing and water-conducting substance, such as crude fiber, which in a simple physical way drains free water to the outside.

Inventively, in kebab production according to the vegetarian and / or animal sausage type, in particular salami type, both large-scale industry and equally small businesses have to bring a high water activity from rounded 0.97 to 0.93 as quickly as possible, which means a high rate of water evaporation. In the normal or natural amount of doner kebab or doner good according to German sausage style or German style, the free water moves very slowly to the surface, where it evaporates. The addition of crude fiber results in a higher amount of drying or dehydration or desiccation or, in general, the removal of liquids from the kebab production speeds. The raw kebab fiber absorbs the water, thus reducing the risk of undesirable bacteria growing and, thanks to its fiber structure, directs the water to the outside according to the concentration gradient according to the German sausage type or the German type.

First of all, it makes sense to move the air into the drying or dehydration or desiccation or, in general, the removal of liquids from the kebab production rooms and chambers, because the inventive use of kebab raw fiber means that there is now a lot more on the surface of the kebab / gyro or the rotisserie Water to evaporate. Since thanks to the drainage effect no insulating effect and thus no high concentration gradient from the inside to the outside with free water can arise, the kebab production according to the vegetarian and / or animal sausage type, especially salami type, also no longer shows a dry edge.

Tests have shown that within 8 to 10 days a solid kebab production according to the vegetarian and / or animal sausage type, in particular a salami type of high quality, can be produced.
It goes without saying that the German sausage-style or German-style production costs are lower.
Depending on the microscopic fineness and accumulation or concentration of the added kebab raw fiber according to the German sausage type or the German type, which in the various kebab productions can be different in particular different types of salami according to the vegetarian and / or animal sausage type, the drying or dehydration or desiccation or Generally speaking, the withdrawal from liquids will vary from the speed of kebab production.
The nitrite curing salt, which is used for reddening and preservation and which is carcinogenic after being converted into nitrosamines, can be further reduced by the brand-new procedure.

The raw kebab fiber according to the German sausage type or the German type can, for example, be mixed with the natural iron oxide in order to have no visual deficiency for the kebab production according to the vegetarian and / or animal sausage type, in particular salami type, which means an improvement of the minerals from a nutritional point of view. As a result, kebab production according to the vegetarian and / or animal sausage type, in particular the salami type, receives its typical color without any health risk for the consumer. The ripening additives added to some types of doner kebab, such as yeast cultures, can, if they are first mixed into the kebab fiber, easily stored, transported and then incorporated homogeneously into the kebab quantity or kebab product with the kebab fiber.

A major advantage next to the lower production costs with better properties is the positive influence of the dietary fiber according to the German sausage type or the German type on consumer health. The positive nutritional significance and dietary significance of the dietary fiber according to the German sausage style or the German style is beyond doubt. Especially nowadays, for example, the stimulation of intestinal activity through the kebab fiber, which is a valuable dietary fiber, according to the German sausage style or the German style, is of considerable importance. In summary, it can be stated that with the advanced training of the kebab invention, a procedure according to the German sausage type or the German type was invented, which allows the kebab production according to the vegetarian and / or animal sausage type, especially the salami type, despite the very economic production to a high quality and healthy kebab production according to vegetarian and / or animal sausage type, in particular salami type.

The development of the kebab invention also affects kebab production according to the vegetarian and / or animal sausage type, in particular salami type belonging to beef and / or pork, as well as spices and / or spice extracts. In order to increase the shelf life and the taste intensity, part of the beef and / or pork is added in the form of a goulash. The development of the kebab invention touches on a kebab production according to the vegetarian and / or animal sausage type, in particular a salami type belonging to beef and / or pork as well as spices and / or spice extracts.

Known commercial kebab production according to vegetarian and / or animal sausage type or rotisserie types are in the determination case kebab types, which according to the information in the food code is a kebab production according to vegetarian and / or animal sausage type with more or less coarse grain.

When producing from kebab production according to vegetarian and / or animal sausage type, different types of kebab meat are usually more or less chopped up, seasoned with different spices and salt, and with the addition of various additives or auxiliaries, such as emulsifiers, preservatives, etc. in natural or artificial Layers or doner kebab stacks filled and smoked and / or scalded to extend the shelf life.

An analogous procedure is followed in kebab production according to the vegetarian and / or animal sausage type, with particular emphasis in the case of kebab production according to the vegetarian and / or animal sausage type the constituents being correspondingly strongly comminuted.

In order to increase the nutritional value and taste of the kebab production according to the vegetarian and / or animal sausage type, other natural kebab products, in particular of vegetable origin, have long been added to the kebab production according to the vegetarian and / or animal sausage type.

Add a kebab production according to vegetarian and / or animal sausage type of the type mentioned with raw onion pieces and / or with raw garlic pieces, since onions and / or garlic on the one hand represent a natural alternative to artificial preservatives due to the antimicrobial effect and thus the shelf life of the Doner kebab / gyros or the rotisserie, and on the other hand the antioxidants in onions have a positive effect on the human or animal organism.

Since in this known German sausage style or German style onion and / or knobloch is added raw, the constituents of the onion and / or knobloch are not evenly distributed. The development of the kebab invention according to the German sausage type or the German type is based on the issue of improving the shelf life and digestibility of the doner kebab / gyros or the rotisserie of the type mentioned above.

This matter is solved by adding a portion of the beef and / or pork in the form of a goulash. There If a goulash has a high proportion of onion and / or knobhole in the preparation of the German sausage style or the German style and the ingredients of the onion and / or knobhole are transferred to the juice through cooking, the amount of kebab or kebab product is particularly good enforcement with the active ingredients of onions and / or garlic as well as the spices that are added to a goulash. In this way, next to a corresponding taste in the German sausage type or in the German type, an increased shelf life of the kebab production according to the invention according to the vegetarian and / or animal sausage type is achieved.

Advantageously, a further part of the beef and / or pork can be chopped up to a pulpy kebab binding amount or kebab good according to the German sausage type or German type, with the juice portion of the goulash being particularly well distributed in this kebab binding amount or kebab good. In addition, a further part of the added kebab meat can be added as recognizable kebab pieces according to the German sausage type or German type, with which the special kebab production according to vegetarian and / or animal sausage type or sausage character is achieved. Finally, for better binding of the amount of doner kebab or doner kebab goods in the German sausage style or in the German style when using pure beef, finely divided fatty pork, for example pork goder, pork cheeks, can be added.

A particularly advantageous kebab composition is given if the kebab production according to vegetarian and / or animal sausage type is about 10-30 percent beef, 20-35 percent chopped beef, 25-40 percent chunks Beef and 10-30 percent pork Goder holds, with particular emphasis on varying the proportions within the specified limits to achieve a total of 100 percent calculated according to the German sausage type or the German type. Finally, the amount of doner kebab or doner kebab goods can be filled in a cylindrical or conical layer, with particular emphasis on the kebab product cooked in hot smoke and / or steamed and / or steamed, cooked and / or boiled and / or softened and / or steeped and / or or steamed and / or daubed and / or steamed and / or braised and then air-dried.

In an advantageous procedure for producing a kebab production according to the vegetarian and / or animal sausage type of the type mentioned at the beginning, a conventional goulash is first prepared using onion and / or garlic, paprika and spices, after which the kebab pieces in small pieces, for example about 1cm considerably , are cut into cubes, which are then mixed together with the goulash juice with the other ingredients according to the German sausage style or the German style, whereby the finished kebab mix is filled in cylindrical layers or kebab stacking and then finally the produced kebab productions according to vegetarian and / or animal sausage type cooked in hot smoke and / or steamed and / or stewed, cooked and / or boiled and / or softened and / or steeped and / or steamed and / or daubed and / or steamed and / or braised and air-dried will.

The development of the kebab invention according to the German sausage type or according to the German type or kebab production according to the vegetarian and / or animal sausage type is explained below in the form of an exemplary embodiment.

The basis of the kebab content according to the German sausage type or German type is a rounded 20 percentage of beef goulash, rounded down to 27 percentage kebab meat of minced beef as a pulpy amount of doner kebab or kebab good, with special emphasis on this kebab meat already spices, conventional cutters or cutter aids , Salt and the like, rounded off 33 percent of the beef weighed in, in which beef is added in roughly cubed pieces 1cm in size and finally contains 20 percent of pork meat or pork cheek n in a 3mm grain size.

To prepare the goulash, the desired concentration or concentration of onion and / or garlic, plus kebab meat in the ratio of 1 to 2 to 1 to 1, is steamed in fat, with particular emphasis then being added to the steamed onions and / or garlic and minced beef and the entire amount of doner kebab or doner good is allowed to steam slowly in the German sausage style or in the German style. When stewing, both onions and / or garlic as well as kebab meat give off juice and the kebab meat is braised in its own juice. Then the spices such as paprika, salt, pepper, if necessary marjoram or garlic, are added in the desired accumulation or concentration according to the German sausage style or the German style and a Appropriate accumulation or concentration of water is added so that the kebab stews slowly until soft.

The goulash produced in this way is then after the chopping of the kebab pieces to about 1cm sizeable pieces, mixed with the already prepared kebab roast according to the German sausage style or chopped beef according to the German style and further beef is also cut to 1cm considerable pieces, added. To this kebab mix according to the German sausage style or the German style, an additional 20 percent calculated from a pork Goder is added and the entire amount of kebab or kebab goods according to the German sausage style or German style are evenly mixed. This amount of kebab mixed in this way or kebab good according to the German sausage style or German style is filled in cylindrical layers or piles of kebab, cooked in hot smoke and / or steamed and / or stewed, cooked and / or boiled and / or softened and / or drawn leave and / or steamed and / or steamed and / or steamed and / or braised and dried, made durable and ready to eat in one week rounded up to a weight loss of 35 percent calculated portion.

Instead of the example given with beef, pork or a kebab mix according to the German sausage style or the German style of beef and pork can be used, with the same procedure steps being followed during production with particular emphasis.

This further development of the kebab invention of the process is the same for the production of a portion of dried kebab meat. The existing development of the kebab invention according to the German sausage type or the German type also affects a procedure for producing a portion of dried kebab meat or kebab production according to the vegetarian and / or animal sausage type such as dry sausage for nibbling or for consumption at the aperitif or at the buffet. It is generally known that kebab production according to the vegetarian and / or animal sausage type or dry sausage start is popular with consumers. At the buffet or at the aperitif, it is offered in slices or sometimes in cubes that you pick up and eat.

However, the explanation is not suitable for dry kebab production according to the vegetarian and / or animal sausage type, which involves drying or dehydration or desiccation or, in general, the removal of liquids from the kebab production process and maturation and or formation and or further development and or development and or formation and or Must be subjected to a development process that is not properly permitted by cellulosic material.

For this purpose, a procedure is proposed for producing a portion of dried kebab meat, which can develop when they are in a suitable atmosphere.

Promisingly, the dried kebab meat can be kebab production according to the vegetarian and / or animal sausage type or also according to the dry sausage start. In this case, its surface can be treated with a drying or desiccation or desiccation or general removal of liquids from the kebab production means that it presents a surface condition similar to that of a traditional kebab production according to vegetarian and / or animal sausage type or after dry sausage start.

It becomes clear that the development of the kebab invention runs counter to the above-mentioned opinions of the experts due to the type of dried kebab meat and in particular the kebab production according to vegetarian and / or animal sausage type or dry sausage start, which is fatty and must be ventilated for storage.

In addition, storage from kebab production in the vegetarian and / or animal sausage style in bags does not seem to be conceivable because the dried kebab pieces would not be properly ventilated because they pile up on top of each other.

Another reason why experts did not think of the explanation provided by the advanced training of the kebab invention is that the traditional kebab production based on a vegetarian and / or animal dry sausage start is covered with a skin, generally cylindrical or cone-shaped layering or kebab stacking that must be deducted before consumption.

This process, in which the fingers come into contact with the fat of the doner kebab / gyro or the rotisserie, becomes more complicated the smaller the kebab production of the vegetarian and / or animal sausage type is.

These prejudices are overcome through the advanced training of the kebab production of the kebab production according to the vegetarian and / or animal sausage type, which solves these problems in the following way: the rolling of the papillot type with the help of a paper, that is impermeable to air and grease or not very permeable to air and grease, nevertheless allows ventilation: the laminar space between the two rolled-up edges is sufficient for ventilation.

Here, too, ventilation of all pieces of kebab meat according to the German sausage style or German style is guaranteed.

In the following, an embodiment of the development of the kebab invention according to the German sausage type or according to the German type is described as a non-limiting example with reference to the accompanying descriptions.

Indeed, a planned perspective view of a processed portion of doner kebab production after vegetarian and / or animal dry sausage in kebab form;

In fact, an axial section or a cross section of the described portion of kebab production after vegetarian and / or animal dry sausage.

Indeed, a representation of a group of processed portions in the German sausage style or in the German style, which are arranged in a bag in the kebab style.

Indeed, a planned perspective view of a variant of a kebab production after vegetarian and / or animal dry sausage start.

Kebab production based on vegetarian and / or animal dry sausage is dried and therefore has a firm consistency and a slightly harder crust.

Thanks to this consistency, kebab production can be wrapped after vegetarian and / or animal dry sausage, in which every kebab production is rolled and which is twisted at its ends like papillot.

This ventilation phenomenon is reinforced by the fact that the drying or desiccation or desiccation or, in general, the removal of liquids from the kebab production agent powder, which covers kebab production after vegetarian and / or animal dry sausage, prevents any liability.

Thanks to this special feature, the use of porous papers can be avoided, the disadvantage of which is that they absorb fatty substances while they are in contact with the doner kebab / gyro or the rotisserie.

Another important advantage of the development of the kebab invention is that the kebab production can also be arranged in bags according to the vegetarian and / or animal dry sausage start due to the papillots.

Promisingly, the bag can be tight so that the freshness and lipolysis of the kebab / gyro or rotisserie portions can be controlled while avoiding excessive drying or dehydration or desiccation or, in general, the removal of liquids from the kebab production.

Of course, the development of the kebab invention is not limited to the embodiment described above. For example, the portions of kebab production after vegetarian and / or animal dry sausage could have a more elongated shape, for example a cylindrical shape.

Furthermore, the training of the kebab invention is not limited to kebab production based on vegetarian and / or animal dry sausage. As mentioned above, kebab production after vegetarian and / or animal dry sausage can also be used for dry ham, smoked meat, etc.

The existing training of the kebab invention also affects kebab production according to the type of fish product or the German type or a procedure for producing the fish kebab product.

The fish product according to the invention is to be classified as a dietary food, or is equivalent to dietary food, since it has a high content of highly unsaturated fatty acids and is cholesterol-free. It is precisely these highly unsaturated fatty acids that have greatly increased the importance of fish or fish products according to the German sausage style or the German style as nutritionally valuable peculiar kebab products, as they can be converted into very active, useful compounds in the human body.

Their high content in the fat of the fish kebab production in the German sausage style or in the German style of almost all types of fish makes fish here indispensable. In contrast, the consistently low cholesterol content “sterol found in all animal tissues” should be emphasized. Fish with an extremely high content of unsaturated fatty acids are catfish, salmon, herring, mackerel, to name just a few types of fish according to the German sausage style or the German style.

In addition to the ingredients listed above, fish doner after fish sausage also contains a number of important micro-elements and trace elements as well as other nutritionally important compounds in varying concentrations or concentrations.

Due to the above, the consumption from in the FRG rose again after a decrease caused by the notification of nematodes. This increase is due not least to the knowledge that eating from cholesterol-containing kebab meat products and kebab products leads to an increasing number of heart and circulatory diseases.

It would therefore be desirable to provide Eigenart doner kebab products or Eigenart doner kebab products according to the German sausage type or German type, which, while avoiding cholesterol-containing kebab meat and fat, can be produced as fish kebab and fish kebab products after fish sausage, but at the same time have a high content of polyunsaturated fatty acids according to German Have sausage type or German type.

Doner kebab products such as fish doner kebab and fish kebab products based on fish sausage, which are produced using an emulsion according to the German sausage type or German type, which are emulsified by emulsifying vegetable oils and fats with a high content of polyunsaturated fatty acids using at least 10 percent by weight "%" caseinate and a kebab broth German sausage style or German style are available.

In fact, diet kebab meat products are described as fish kebab and fish kebab products made by mixing 40-59 weight percent "%" lean kebab meat with 34-42 weight percent "%" foamed milk, followed by blending this mixture with an emulsion of foamed Milk, caseinate and vegetable oil and homogenization of the mixture obtained.

The advantage of the kebab products described above is the use of kebab broth or foamed milk, which reduces or minimizes solutions with regard to bacterial infestation, etc. given the resistance of the kebab products obtained.

A spreadable doner kebab product is labeled as a spreadable doner kebab product based on the German sausage or German type based on kebab meat, the 15-40 weight percent '%' lean kebab meat with a maximum of 15 weight percent '%' fat, 10-30 weight percent '%' pre-cooked kebab fibers, 0, 5-3 weight percent '%' alkali metal caseinate and up to 35 weight percent '%' of an oil or fat composition according to the German sausage type or German type, in the digestible part of which the fatty acid residues are extremely 35 percent saturated fatty acid residues according to the German sausage type, respectively include in the German style. By using pre-cooked kebab meat fibers and the specific fat or oil composition, a physically and bacteriologically stable kebab product can be achieved in the German sausage style or German style.

Furthermore, kebab products such as fish kebab and fish kebab products after fish sausage with less fat content are also not known, but they do not have the consistency of the German sausage type or German type and required shelf life desired for a kebab product.

Furthermore, kebab products such as fish kebab and fish kebab products after fish sausage start are also not known, but the fish sausage and fish kebab products, however, all contain the addition of foreign protein, such as sodium caseinate, gluten food fiber suspension, mainly beans and / or chickpeas and / or peas and / or wheat or soybean protein as an emulsifier in the German sausage style or in the German style.

Doner kebab products such as fish kebab and fish kebab products after fish sausage are labeled as a cholesterol-free diet sausage that uses fish meat such as tuna, shark meat, trout meat and especially fresh salmon meat instead of the usual poultry or mammalian meat. By adding 8-28 percent by weight “%” vegetable oil, the consistency of the German sausage type or the German type of conventional one should be achieved. In practice, however, it has been shown that when using fresh salmon meat in such a diet doner kebab product according to the German sausage type or the German type, the consistency is not satisfactory enough and, due to the "faultiness" of the kebab product criticized by the people, the fish doner production after fish sausage is not Has entered the market.

It is therefore a matter of the existing training of the kebab invention to select a fish product and in particular a fish kebab production after fish sausage, avoiding an additive Vegetable oil, foreign protein and phosphates and from cholesterol-containing components as well as a procedure for production to be provided. The consistency of the fish product or the dietary fish preparation should correspond to that of conventional kebab products according to the German sausage type or the German type, i.e. there should no longer be any impairments in terms of taste, shelf life or cut resistance in the kebab product produced after fish sausage compared to kebab products available on the market .

The above matter is solved according to the invention by the fish product or fish kebab production after fish sausage start. In the subclaims, advantageous embodiments of the development of the kebab invention according to the German sausage type or the German type are included.

The fish product according to the invention or the fish preparation according to the invention or fish kebab production after fish sausage start consists of the various and / or all fish components.

All fish components add up to 100 percent by weight. The mammalian meat portion or poultry meat portion or fat portion associated with commercially available kebab meat products of the German sausage type or German type, i.e. fish kebab production, etc. is replaced according to the invention by fish meat, namely by in particular a combination of catfish meat and salmon meat according to the German sausage type or German type.

Fish doner production after fish sausage start as fish meat is used in particular according to the invention salmon meat from freshly caught Irish salmon.

It was surprising that, according to the invention, without the addition of emulsifiers and vegetable oil in the production process, a consistency similar to that of conventional sliced sausage products or doner kebab products according to the German sausage type or German type could be achieved. The addition of salt as well as lactate or citrate in an accumulation or concentration of 0.3 to 0.5 percent by weight '%' enables a long-lasting kebab product, which is preferably filled in a cylindrical or conical layer or pile of kebab. However, the diet doner product can also be sterilized and packaged in the same way as conventional canned food. The flavor note can be varied within wide limits by using various deposits, i.e. made from pieces of catfish meat and / or spices.

The fish product according to the invention or fish doner production after fish sausage as fish meat can be present as a fish preparation. In particular, starters, with added vegetables or fruits, should be mentioned here. The fish preparation or fish doner production according to the invention according to the German sausage type or according to the German type can also be produced according to the fish dumpling type, after fish sausage start including fish liver sausage start or according to the fish pie type.

The rotisserie invention also touches on a minced meat rotisserie amount or minced meat rotisserie good for the production of rotisserie minced meat and / or minced meat, a procedure for producing the rotisserie amount or rotisserie minced meat from it and its use as a characteristic of rotisserie minced meat according to the kebab type or Turkish kebab type just as a bone particle amount of rotisserie material or bone particles of rotisserie material for the production of rotisserie bone meat and / or bone particles, a procedure for producing the amount of rotisserie or rotisserie bone material from it and their use as a characteristic rotisserie bone remedy according to kebab type or Turkish kebab type.

Furthermore, fish protein concentrates based on a combination of catfish meat and salmon meat can also be produced. If necessary, the catfish meat proteins and salmon meat proteins can also be hydrolyzed and modified so that undesired amino acids are removed and the amino acids tyrosine and tryptophan are preferably introduced so that a specific protein concentrate with amino acid mixtures can be made available that can be used, for example, for phenylalanine-free diets.
A procedure according to the invention for producing a doner kebab product, and in particular a diet doner kebab product, which contains all of the fish components.
To generate permanent fish kebab production after fish sausage start, the packaged fish kebab production after fish sausage start or canned food is used in the procedure step, for example after a boiled sausage start at a temperature of 70-80 ° C for about 20 minutes, to produce fish kebab production after fish sausage start or after a jadgwur start from 70-80 ° C heated for about 45-50 minutes. For the production of canned fish kebab, sterilization according to the German sausage style or the German style takes place at 100 ° C, primarily 108 ° C, for a certain period of time.
Surprisingly, it has now been found that the obtained fish products or fish doner production according to the invention after Fish sausage shows no impairment in terms of cholesterol "sterol occurring in all animal tissues" freedom, shelf life, taste or cut resistance. Due to the fact that a high proportion of polyunsaturated fatty acids is included in the fish kebab products or fish kebab productions according to the invention after fish sausage start, this kebab product makes nutritionally very valuable.

A special embodiment of the process according to the invention according to the German sausage type or according to the German type is described below. According to the invention, the production of fish kebab or fish kebab production after fish sausage start or diet sausage start is described in the same way.
The amount of doner kebab or doner kebab is mixed to form a kebab meat and simultaneous addition of 1 percent by weight '%' salt and spices to a kebab meat in the German sausage style or in the German style, to which, depending on the taste nuance, small pieces of catfish, which have been cured beforehand, are added. The fish doner production after fish sausage is then packaged. Finally, after the fish sausage start, the fish doner production is heated in a treatment chamber to 70-80 ° C for 45-50 minutes. This results in fish kebab production after fish sausage start which, after cooling in ice water, has the same cut resistance and consistency as conventional fish kebab production after fish sausage or hunting sausage start. Taste tests showed that the fish kebab production after fish sausage or after inventive jadgwur start has a very pleasant and spicy taste. Due to the high content of unsaturated fatty acids and the fact that there is no cholesterol "sterol occurring in all animal tissues", the fish doner production according to the invention after fish sausage start or hunting sausage start is very healthy and particularly suitable as a dietary food for people from cardiac and / or circulatory patients .

The fish products or fish kebab productions according to the invention after fish sausage are of course not limited to fish kebab products. As a further development of the doner kebab, fish dumplings, fish pies, fish salads and the like can also be produced from the above-described components of the fish product according to the invention. Depending on the shelf life requirements, the products must be treated with preservative methods, i.e. sterilization, etc. according to the German sausage type or the German type. The fish kebab products obtained are differentiated into fully canned and semi-canned depending on the expected shelf life of the fish kebab production after fish sausage start.

The existing development of the kebab invention also affects fish kebab production after fish sausage start, in particular a quantity of kebab or kebab goods to be made from kebab meat, a procedure for making kebab products from it, the so obtained kebab products and their use.

The existing development of the kebab invention also affects fish kebab production after fish sausage start, a kebab quantity or kebab product to be made from kebab meat, a procedure for making it from Eigenart kebab products, the Eigenart kebab products obtained in this way and their use, for example, as fitness kebab products according to the German sausage type or the German type.
Fish doner kebab productions named here according to the German sausage style or German style have the solution that they do not have a high fat content and, in connection with physical exercise, the physiological protein concentration per 100 g is clearly rich, and on the other hand they contain and above all almost exclusively unsaturated fatty acids therefore heart diseases and circulatory diseases no longer bring about or no longer accelerate. For marketing in the areas of health, fitness or wellness, previous fish doner productions after fish sausage start are therefore only suitable.
We also describe a procedure for fish doner production with low-fat fish doner production after fish sausage without adding additional "empty fats" but accepting considerable loss of taste, since fats are generally an ideal flavor carrier and cannot be replaced by vegetable proteins of the German sausage type or the German type.

The matter on which the development of the kebab invention according to the German sausage type or German type is based consists in providing a kebab mix or kebab-based Eigenart kebab or fish kebab productions after fish sausage, which altogether dispenses with the addition of the usual empty fats and this by adding lean, but with a high content of natural marine omega 3 fatty acids present in fresh meat, fish meat from special types of fish and, if necessary, addition of essential vegetable and marine omega 3 fatty acids in the form of triglycerides and / or their ethyl esters as well as vegetable protein isolates, water-soluble antioxidants and / or soluble ones Antioxidants compensate for many things to be achieved.

Of all fish species, those used according to the invention have the best ratio of omega 3 versus total fat content according to the German sausage type or according to the German type for human nutrition. In particular, it can be stated that significantly fewer spices and / or salts of the German sausage type or of the German type are required.

The amount of doner kebab according to the invention or doner good according to the German sausage type or according to the German type, for example, additionally comprises 0.1 to 10 parts by weight of protein concentrate in the form of 4-component protein of milk, whey, chicken protein and vegetable protein based on 100 parts by weight of the German sausage type or after German type. The amount of doner kebab or doner good according to the invention optionally contains 0.001 to 1.0 parts by weight of vitamin D and / or free amino acids L carnitine and / or L arginine to 100 parts by weight of German sausage type or German type.

The amount of doner kebab or doner good according to the invention according to the German sausage type or German type advantageously contains a total of at least 0.2 g of vegetable alpha linolenic acid and / or stearidonic acid per 100 g of German sausage type or German type doner meat.

The amount of doner kebab according to the invention or doner good according to the German sausage type or German type advantageously contains a total of at least 0.2 g docosahexaenoic acid and / or eicosapentaenoic acid per 100g kebab meat by using fish meat without a noticeable fish taste or smell during the processing process.

By enriching them in Eigenart doner products according to the German sausage type or the German type, the issue on which the further training of the kebab invention is based can be resolved. Meat from mammals and kebab meat substitutes according to the German sausage type or German type in the sense of the advanced training of the kebab invention also does not include fish.

The amount of doner kebab or doner kebab goods according to the invention is particularly suitable for the production from Eigenart doner agents, which can also be marketed in the field of fitness. Basically low-fat fish kebab productions after fish sausage start and kebab products can be refined in this way. Fish doner kebab production after fish sausage and minced meat doner products become a little richer in fat, but only through the addition of essential fatty acids, not through the addition of cholesterol-promoting or cholesterol-forming idle fats. In addition, these two fish species provide important amino acids and vitamins, without at the same time unwanted accompanying substances such as high accumulation or concentration of empty fats, cholesterol “sterol occurring in all animal tissues” or uric acid in the German sausage style or in the German style in food processing.

Above all, excessive consumption of kebab meat and kebab products in the German sausage style or in the German style with a high content of empty fats leads to negative effects on the heart and overall on the cardiovascular system; in addition, they increase the risk of oncological disease, as well as increased cholesterol “sterol occurring in all animal tissues”. Replacing this excessive consumption of kebab meat in the German sausage style or in part with essential components of fish products and sea kebab products in the German sausage style or in the German style as well as vegetable kebab products, for example, reduces the cholesterol level “sterol occurring in all animal tissues” Risk of arterial disease in men and women and of stroke in the elderly.

The combination of kebab products and / or kebab meat substitute products in the German sausage style or in the German style with essential vegetable protein isolates and / or fish proteins as well as essential omega 3 fatty acids from plants or fish are clearly useful, supportive and meaningful in this age. A general advantage of the two fish species according to the German sausage style and the German style is a low proportion of structures containing connective tissue in connection with their protein content. In particular, the protein containing connective tissue is generally present in fish mainly as a stuck together food product in the German sausage style or in the German style, which more easily merges into the easily dissolvable form of gelatine. Accordingly, fish overcooks quickly, becomes loose and therefore easy to digest. This is also the reason why 93 percentages of fish protein to 98 percentages of fish protein according to the German sausage type or German type are taken in, while the intake of kebab meat protein does not exceed 80 percentages. In comparison, the fatty tissue of the fish is animal Kebab meat in the German sausage style or German style rich in polyunsaturated fatty acids and contains minerals such as potassium, magnesium and especially phosphorus and the trace element selenium.

The death toll has increased by 2 or 3 percent each year. As in previous years, the most common cause of death is a heart condition and circulatory disease. 37.0 percent of all deaths were due to this. On the other hand, doctors are prescribing more and more drugs such as antihypertensive agents or pills for high cholesterol “sterol occurring in all animal tissues” values.

In order to interrupt this negative cycle and to counteract it positively, this kebab idea of kebab meat, which is the basis for the further training of the kebab invention according to the German sausage style, was developed by adding essential components of the fish; This will make it possible to change traditional and scientifically outdated consumer behavior in order to achieve macroeconomic benefit. With this fish kebab production idea after fish sausage start such as after boiled sausage start and after boiled sausage start as well as minced meat kebab products brought about by the essential raw material of fish and vegetable kebab products. This was possible through the previous, in connection with the kebab meat in the German sausage style or in the German style.

With the amount of doner kebab according to the invention or kebab good according to the German sausage style or German style, classic kebab products such as kebab / gyros or rotisserie spit as well as fish doner / fish gyros or fish rotisserie as well as vegetarian doner as well as fitness doner as well as sausage doner, for example the best doner, can be realized on the one hand Protein content and, on the other hand, a high content of polyunsaturated fatty acids.

The amount of doner kebab according to the invention or doner good according to the German sausage type or German type is just as particularly suitable for the production of fitness doner products and food for strength athletes.

Meat doner roast in the sense of the further development of the kebab invention includes on the one hand finely divided kebab roast but also minced doner roast or coarse kebab roast in the German sausage style or in the German style.
The Eigenart doner agent in the sense of the further training of the kebab invention according to the German sausage type or according to the German type includes organic foods and Eigenart doner agents for people.
Meat substitutes in the sense of the development of the kebab invention can include, for example, apples, apricots, artichokes, eggplants, baby carrots, bananas, basil, pears, cauliflower, beans, broccoli, blackberries, chicory, cowpeas, dill, peas, strawberries, figs, fennel, fresh potatoes, Fresh walnuts, fresh garlic, fresh thyme, spring onions. Kidney beans, yellow lentils, yellow plum, pomegranate, grapefruit, green beans, green lentils, cucumber, hibiscus, raspberries, millet, carrots, chestnuts, chickpeas, cherries, kiwi, garlic, knotweed, cabbage, cress, pumpkin, leek, love Plum, May, corn tangerine, chard, mulberry, melon, nuts, nuts, okra, orange, paprika, persimmon, parsley, peppermint, peach, plum, mushrooms, pinto beans, purslane, lingonberry, quince, radish, Brussels sprouts, rosemary , Red mullet, red lentils, red plum, red pepper, red radish, beet, rocket, lettuce, broad bean, shallots, chives, pods, black radish, black cabbage, celery, soy, asparagus, spinach, spinach, pointed pepper, squash, tomatoes , Jerusalem artichoke, grapes, walnut, watermelon, grape leaf, lemon, onion, buckwheat, green spelled or potato or consist of them.

The kebab meat consists primarily of low-fat kebab fillet and / or muscle meat and / or kebab meat in the German sausage style or in the German style from the shoulder. The fatty acid required for this is an omega 3 fatty acid and is naturally not present in animal kebab products in the German sausage style or in the German style. By enriching out Eigenart doner means according to the German sausage type or according to the German type with this fatty acid, for example by adding certain vegetable oils, the issue underlying the development of the kebab invention according to the German sausage type or the German type can be solved.

The amount of doner kebab or kebab goods according to the German sausage type or German type preferably comprises 0.05 to 10 parts by weight of a glue or binding agent of fish and vegetable protein and vegetable oil, with particular emphasis on the adhesive or binding agent fish and vegetable protein and in particular at least 10 Percent by weight, in particular at least 25 percent by weight of vegetable oil and / or fish oil. The glue or binder in the sense of the further development of the kebab invention according to the German sausage style or the German way not only ensures a pleasant texture of the Eigenart doner agent and good cohesion of the various ingredients, but can also use the specific composition of the adhesive or binding agent to create the Eigenart doner agent according to German Refine the sausage type or the German way mainly in the same way in its health-promoting effects.

The fish meat glue or binding agent, including their crossings, comes from the German sausage type or German type due to their ideal and unrivaled properties.

The glue or binding agent was developed in order to optimize the consistency of the kebab meat according to the German sausage type or the German type.

If the corresponding proportion or the individual proportion of the respective essential fatty acids according to the German sausage type or the German type is low during the emulsification and analysis process, the individual emulsions can be optimized at any time using appropriate oil derivatives. In the test series with regard to the refinement process according to the German sausage type or the German type, it was surprisingly found that additional oil derivatives as well as animal and vegetable proteins can also be incorporated very well into the emulsion process according to the German sausage type or the German type.

According to the existing development of the kebab invention according to the German sausage type or the German type, it is particularly preferable if the vegetable oil-containing part contains 45 to 70 percent by weight of vegetable oil and 30 to 55 percent by weight of the base emulsion.

The amount of doner kebab or doner kebab product or the glue or binding agent according to the German sausage type or the German type in each case primarily contains at least one water-soluble antioxidant, in particular citric acid and / or ascorbic acid. A combination of citric acid and ascorbic acid in particular enables emulsions that are particularly stable to oxidation to be produced. The vegetable protein includes apples, apricots, artichokes, aubergines, baby carrots, bananas, basil, pears, cauliflower, beans, broccoli, blackberries, chicory, cowpea, dill, peas, strawberries, figs, fennel, fresh potatoes, fresh walnuts, fresh garlic, fresh thyme, spring onions. Kidney beans, yellow lentils, yellow plum, pomegranate, grapefruit, green beans, green lentils, cucumber, hibiscus, raspberries, millet, carrots, chestnuts, chickpeas, cherries, kiwi, garlic, knotweed, cabbage, cress, pumpkin, leek, love Plum, May, corn tangerine, chard, mulberry, melon, nuts, nuts, okra, orange, paprika, persimmon, parsley, peppermint, peach, plum, mushrooms, pinto beans, purslane, lingonberry, quince, radish, Brussels sprouts, rosemary , Red mullet, red lentils, red plum, red pepper, red radish, beet, rocket, lettuce, broad bean, shallots, chives, pods, black radish, black cabbage, celery, soy, asparagus, spinach, spinach, pointed pepper, squash, tomatoes , Jerusalem artichoke, grapes, walnut, watermelon, vine leaf, lemon, onion, mainly protein isolates from lupine and / or peas. It is promising that when using protein isolates, the addition of citric acid and / or ascorbic acid still has a good emulsifier effect despite the pH value "measure of the acidic or basic character of aqueous kebab production" and the associated deterioration in solubility from proteins is available.

The term “fish meat” in the sense of the further development of the kebab invention according to the German sausage style or the German style also refers exclusively to the two species ciarias garipinus and / or heterobranchus longifilis. Exactly these fish species according to the German sausage type or the German type completely correspond to the properties sought. In particular, the high binding properties of the German sausage type or the German type mean that additional conventional binding agents of a chemical nature can be partially or completely dispensed with.

The amount of doner kebab or doner kebab for the production of an inventive kebab agent comprises kebab meat and / or a kebab substitute, which can include 50 to 90 parts by weight of kebab amount or kebab goods according to the German sausage type or German type and 5 to 20 parts by weight of vegetable oil. Advantageously, 5 to 20 parts by weight of ice cream are included in the amount of doner kebab according to the German sausage type or German type or kebab good so that the kebab amount or kebab good can be further processed, for example, when chopping in a cutter or cutter.

Overall, the amount of doner kebab or kebab good for producing the kebab amount or kebab good such as kebab roast or minced kebab meat comes from low-fat kebab meat parts, such as fillet, shoulder and / or muscle meat. The amount of doner kebab or doner kebab goods according to the invention can contain 0.1 to 10 parts by weight of protein, in particular as a concentrate in the form of 4 component protein of milk, whey protein, chicken protein and plant protein, for example: apples, apricots, artichokes, eggplants, baby carrots, bananas, basil , Pears, cauliflower, beans, broccoli, blackberries, chicory, cowpea, dill, peas, strawberries, Figs, fennel, fresh potatoes, fresh walnuts, fresh garlic, fresh thyme, spring onions. Kidney beans, yellow lentils, yellow plum, pomegranate, grapefruit, green beans, green lentils, cucumber, hibiscus, raspberries, millet, carrots, chestnuts, chickpeas, cherries, kiwi, garlic, knotweed, cabbage, cress, pumpkin, leek, love Plum, May, corn tangerine, chard, mulberry, melon, nuts, nuts, okra, orange, paprika, persimmon, parsley, peppermint, peach, plum, mushrooms, pinto beans, purslane, lingonberry, quince, radish, Brussels sprouts, rosemary , Red mullet, red lentils, red plum, red pepper, red radish, beet, rocket, lettuce, broad bean, shallots, chives, pods, black radish, black cabbage, celery, soy, asparagus, spinach, spinach, pointed pepper, squash, tomatoes , Jerusalem artichoke, grapes, walnut, watermelon, grape leaf, lemon, onion can be added.

These high-quality protein sources are particularly suitable for fitness kebab products and weight training. With the amount of doner kebab or doner kebab goods according to the invention, it is now possible to cover the protein requirement more efficiently. The Eigenart doner agent according to the invention or the amount of doner kebab or kebab product according to the invention can be used as a protein concentrate by enriching it with high-quality protein. The natural concentration of protein in comparable kebab products known to date of the German sausage style or German style is around 16 to 21 percent by weight. With the amount of doner kebab according to the invention or doner good according to the German sausage type or German type, a considerably higher concentration can be achieved by adding the vegetable and / or animal protein.

In a further embodiment, the development of the kebab invention according to the German sausage type or the German type underlying issue is solved by a procedure for producing a peculiar kebab agent, which is characterized in that an amount of kebab or kebab goods according to the invention is comminuted, thoroughly mixed, for example in Layers or doner piles are filled and heated to a temperature of 40 to 85 ° C over a period of 30 to 240 minutes. Preferably, a raw amount that holds 50 to 90 parts by weight of doner kebab or doner good according to the German sausage style or German style is chopped up, mixed thoroughly and heated to a temperature of 40 to 85 ° C over a period of 30 to 240 minutes. Advantageously, this is then packaged into the finished doner kebab product in the German sausage style or in the German style.

Preferably, after the comminution, 5 to 20 parts by weight of vegetable oil are added to the amount of doner kebab or doner kebab goods according to the German sausage type or German type. After the comminution, the amount of doner kebab or doner kebab product is refined according to the German sausage type or the German type, for example by the aforementioned adhesive or binding agent according to the invention.

The procedure according to the invention is just as suitable, for example, for the production of organic food or food for people such as minced meat doner, fish doner, kebab, sausage doner, rotisserie, doner after boiled sausage start, doner after cooked sausage start, doner after cooked sausage start, kebab kebab type, kebab burger type, doner kebab Fitness kebab type or doner kebab type. The procedure according to the invention thus provides that the amount of doner kebab or doner kebab product is used as the main ingredient. Alternatively, however, it is just as possible to completely do without kebab meat if you use a kebab meat substitute. In addition, supplements such as vitamins, minerals, trace elements, enzymes and / or pharmaceutically active substances can be added to the kebab process and / or kebab product in the production process in order to optimize the medical needs-based benefit.

This is a procedure that uses kebab meat and / or purely plant-based raw materials, fish or, if necessary, additional protein concentrate of the German sausage type or of the German type for the production of food or organic food. With the existing procedure, for example, low-fat doner kebab products are produced from kebab sausage-style or German-style, which are fish-flavor factory-neutral and fish-odor factory-neutral and in particular have sufficient essential fatty acids but also have the omega-3 fatty acids that only occur in plants.

Advantageously, essential vegetable oils and / or fish oils are added to the amount of doner kebab or doner kebab goods in the German sausage style or in the German style. As a result, the deficiencies of the development of diseases mentioned in the prior art can be eliminated even more easily. The amount of doner kebab or doner kebab goods, for example, to doner roast and / or kebab meat and / or minced kebab meat is primarily done in a cutter or cutter, kebab meat grinder and / or a kebab meat opening device.

In the procedure according to the invention, preference is given to using frozen amount of doner kebab or doner kebab goods or frozen kebab meat or frozen fish. In particular, the amount of doner kebab or doner kebab can be processed in the German sausage style or in the German style both in the frozen and in the thawed state. As a result, the amount of doner kebab or doner kebab goods can be crushed in a cutter or cutter, for example, without adding ice.

In the procedure according to the invention, an amount of doner kebab or doner kebab goods with a vegetable oil content of at least 5 percent by weight of the German sausage type or of the German type is advantageously used. As a result, the polyunsaturated fatty acids that are found in vegetable oil can be increasingly incorporated into the inventive peculiar kebab agents according to the German sausage type or German type. Therefore, particularly suitable vegetable oils are walnut oil, rapeseed oil, linseed oil, chia oil, hemp oil, soybean oil, perilla oil; Oils from the Boraginaceae plant family, currant seed oil or a kebab mixture of at least two of these oils. Any combination of two of the oils mentioned is therefore particularly preferred. For this purpose, kebab meat and / or minced kebab sausage can also be used to improve the kebab binding. Denatured vegetable proteins, for example apples, apricots, artichokes, aubergines, baby carrots, bananas, basil, pears, cauliflower, beans, broccoli, blackberries, chicory, cowpeas, dill, peas, Strawberries, figs, fennel,
fresh potatoes, fresh walnuts, fresh garlic, fresh thyme, spring onions. Haricot beans, yellow lentils, yellow plum, pomegranate, grapefruit, green beans, green lentils, cucumber, hibiscus, raspberries, millet, carrots, chestnuts, chickpeas, cherries, kiwi, garlic, knotweed, cabbage, cress, pumpkin, leek, love Plum, May, corn tangerine, chard, mulberry, melon, nuts, nuts, okra, orange, paprika, persimmon, parsley, peppermint, peach, plum, mushrooms, pinto beans, purslane, lingonberry, quince, radish, Brussels sprouts, rosemary , Red mullet, red lentils, red plum, red pepper, red radish, turnips, rocket, lettuce, broad bean, shallots, chives, pods, black radish, black cabbage, celery, soy, asparagus, spinach, spinach, pointed pepper, squash, tomatoes , Jerusalem artichoke, grapes, walnut, watermelon, vine leaf, lemon, onion or green algae and / or whey proteins can be added.

In the procedure according to the invention, even better ingredients according to the German sausage type or German type can be added to the amount of doner kebab or doner kebab.

In a further embodiment, the matter underlying the development of the kebab invention according to the German sausage type or according to the German type is solved by a peculiar kebab agent which can be produced according to the procedure according to the invention.

The Eigenart doner agent advantageously contains 5 to 20 parts by weight of vegetable oil and 5 to 90 parts by weight of kebab meat according to the German sausage type or German type.

In a further embodiment, the issue on which the development of the kebab invention is based on the German sausage type or the German type is solved by using the amount of doner kebab according to the invention or kebab goods to produce organic food or food for people such as kebab, primarily minced meat, fish, vegetarian kebab such as, for example Vegetable kebab, a kebab filling such as for Dürüm, flatbread, Maultaschen, kebab sausage-style, kebab burger-style or pate-style kebab.

The introduction of at least one vegetable protein isolate and apples, apricots, artichokes, eggplants, baby carrots, bananas, basil, pears, cauliflower, beans, broccoli, blackberries, chicory, cowpea, dill, peas, strawberries, figs, fennel, fresh potatoes, fresh walnuts , fresh garlic, fresh thyme, spring onions. Kidney beans, yellow lentils, yellow plum, pomegranate, grapefruit, green beans, green lentils, cucumber, hibiscus, raspberries, millet, carrots, chestnuts, chickpeas, cherries, kiwi, garlic, knotweed, cabbage, cress, pumpkin, leek, love Plum, May, corn tangerine, chard, mulberry, melon, nuts, nuts, okra, orange, paprika, persimmon, parsley, peppermint, peach, plum, mushrooms, pinto beans, purslane, lingonberry, quince, radish, Brussels sprouts, rosemary , Red mullet, red lentils, red plum, red pepper, red radish, beet, rocket, lettuce, broad bean, shallots, chives, pods, black radish, black cabbage, celery, soy, asparagus, spinach, spinach, pointed pepper, squash, tomatoes , Jerusalem artichoke, grapes, walnut, watermelon, vine leaf, lemon, onion is done, for example, by means of a spiral stirrer or a colloid mill, the optional introduction of omega B fatty acids into the glue or binder of vegetable oil and fat-soluble antioxidant or oil-soluble The antioxidant is preferably carried out in a protective gas atmosphere, which is achieved by excluding oxygen and, for example, 80 percent N2 and 20 is characterized as a percentage of C02.

The fish mix, protein mix, antioxidant mix, kebab mix according to German sausage style or German style is placed in a dispersing unit. The German sausage-style or German-style kebab mix is pumped in a circle, while the oil kebab mix is continuously dosed.

The oil phase is homogeneously distributed and emulsified in the "aqueous" phase by the dispersing unit according to the German sausage type or German type. In the procedure according to the invention, the basic emulsion according to the German sausage type or the German type, for example, is first split into two parts and then each part is mixed with vegetable oil or fish oil in order to obtain the vegetable oil-containing part or the fish oil-containing part.

Part of the advanced training of the German sausage type or German type of doner kebab is also the introduction of at least one fat- or oil-soluble antioxidant into the glue or binding agent to form a doner mix of vegetable oil, vegetable protein, fish meat, Omega 3 ethyl ester and fat-soluble antioxidant or oil-soluble antioxidant , with particular emphasis on the introduction of omega 3 fatty acid ethyl ester into the kebab mixture of adhesive or binding agent under a protective gas atmosphere.

The base emulsion can be produced, for example, by mixing the base materials according to the German sausage type or the German type in a homogenizer or in a high-pressure homogenizer.

The adhesive or binding agent is then homogenized in the homogenizer or high-pressure homogenizer in the German sausage style or in the German style.

Production from fish doner, beef doner, fitness doner after boiled sausage, especially the Lyon style) Production of a meat doner, minced meat doner, sausage doner, fish doner, soy doner, pork doner and vegetarian doner with apples, apricots, artichokes, aubergines, baby carrots, bananas, cauliflower, Beans, broccoli, blackberries, chicory, cowpea, dill, peas, strawberries, figs, fennel, fresh potatoes, fresh walnuts, fresh garlic, fresh thyme, spring onions. Kidney beans, yellow lentils, yellow plum, pomegranate, grapefruit, green beans, green lentils, cucumber, hibiscus, raspberries, millet, carrots, chestnuts, chickpeas, cherries, kiwi, garlic, knotweed, cabbage, cress, pumpkin, leek, love Plum, May, corn tangerine, chard, mulberry, melon, nuts, nuts, okra, orange, paprika, persimmon, parsley, peppermint, peach, plum, mushrooms, pinto beans, purslane, lingonberry, quince, radish, Brussels sprouts, rosemary , Red mullet, red lentils, red plum, red pepper, red radish, beet, rocket, lettuce, broad bean, shallots, chives, pods, black radish, black cabbage, celery, soy, asparagus, spinach, spinach, pointed pepper, squash, tomatoes , Jerusalem artichoke, grapes, walnut, watermelon, grape leaf, lemon, onion.

Glue or binding agent "refined emulsions" produced in the German sausage style or in the German style.

The existing development of the kebab invention also affects a kebab quantity or kebab good according to the German sausage style or according to the German style for production from kebab sausage, a procedure for the production from natural foods from it, the natural foods obtained in this way and their use. The existing training of the kebab invention affects a quantity of kebab, respectively

Döner Gut in the German sausage style or in the German style for production from kebab sausage, a procedure for the production of natural foods from it, the natural foods obtained in this way and their use, for example, as fitness kebab products according to the German sausage type or according to the German type.

Found doner kebab products have another problem solution that on the one hand they have a low fat content and, in connection with physical exercise, the physiological protein concentration is clearly better, and contain fatty acids and therefore improve or at least minimize heart and circulatory diseases.

For marketing in the areas of health, fitness or wellness, new kebab products based on the German sausage style or the German style are only better suited. New kebab products are therefore suitable for marketing in the areas of health, fitness or wellness.

The matter on which the further training of the kebab invention according to the German sausage style or German style is based also consists in providing a natural food based on kebab meat that can prevent heart disease and Improves or avoids circulation to an inferior degree and in the best case even achieves a positive effect.

The issue on which the development of the kebab invention according to the German sausage type or German type is based is also solved in a first embodiment, by including a quantity of doner kebab or kebab goods for production from kebab sausage type or German type.

The necessary fatty acids are even more present in the new kebab meat in this concentration according to the German sausage style or the German style. By enriching them in Eigenart kebab agents, the issue underlying the further training of the kebab invention according to the German sausage type or the German type can be resolved.

Fish with a bad taste, such as herring fish and mackerel, are excluded from the fish variety due to the strong taste of the German sausage type or German type.

Natural meat and kebab meat substitute in the sense of the further development of the kebab invention according to the German sausage style or according to the German style is also for all types of fish and also all types of organic meat.

The amount of doner kebab or doner kebab goods according to the invention is also particularly suitable for production from natural foods that can even be marketed in the fitness sector. Basically low-fat doner kebab products and minced meat doner products and / or meat doner products and / or fish doner products and / or kebab products and / or vegetarian kebab and / or organic kebab can be refined in this way. Low-fat doner kebab products and minced meat doner products and / or meat doner products and / or fish doner products and / or kebab products and / or vegetarian kebab and / or organic doner become somewhat richer in fat, but only by adding essential fatty acids, not by adding cholesterol-promoting or cholesterol-forming fats. In addition, fish also provides important amino acids without supplying undesirable accompanying substances such as fat, cholesterol, “sterol which is found in all animal tissues” or uric acid.

Above all, excessive consumption of kebab meat and kebab products with their high content of saturated fats has negative effects on the heart and overall on the heart and / or circulatory system; because they also increase the risk of an oncological disease. Replacing this excessive consumption of kebab meat with essential components of fish kebab products and sea kebab products, for example, reduces the risk of arterial disease in men and women and stroke in the elderly.

The combination of doner kebab products and / or kebab meat substitutes and / or kebab products with essential vegetable proteins and / or fish proteins as well as essential omega 3 fatty acids from plants or fish are clearly useful, supportive and useful in the antiaging age and / or age.

An invariable profitability of the fish is a minimal content of connective tissue proteins. In particular, the connective tissue protein in fish is critically described as a stuck together foodstuff that changes more easily into the easily dissolvable form of gelatine. Accordingly, the fish immediately overcooks, the fish becomes loose and therefore easy to digest.

This evidence languages an express language. Under full causes of death, this takes the introductory place with extension.

Experts are criticizing more and more drugs such as antihypertensive agents or pills for high cholesterol "sterol occurring in all animal tissues" values.

In order to stop the same negative cycle and to counteract it positively, this kebab idea, which is the basis of the further education of the kebab invention - at least partial substitution of peculiar doner kebab agents from kebab meat in the German sausage style or in the German style by adding essential ingredients to the fish and vegetable kebab products - such as apples, apricot, Artichokes, aubergines, baby carrots, bananas, basil, pears, cauliflower, beans, broccoli, blackberries, chicory, cowpea, dill, peas, strawberries, figs, fennel, fresh potatoes, fresh walnuts, fresh garlic, fresh thyme, spring onions. Kidney beans, yellow lentils, yellow plum, pomegranate, grapefruit, green beans, green lentils, cucumber, hibiscus, raspberries, millet, carrots, chestnuts, chickpeas, cherries, kiwi, garlic, knotweed, cabbage, cress, pumpkin, leek, love Plum, May, corn tangerine, chard, mulberry, melon, nuts, nuts, okra, orange, paprika, persimmon, parsley, peppermint, peach, plum, mushrooms, pinto beans, purslane, lingonberry, quince, radish, Brussels sprouts, rosemary , Red mullet, red lentils, red plum, red pepper, red radish, beet, rocket, lettuce, broad bean, shallots, Chives, pods, black radish, black cabbage, celery, soy, asparagus, spinach, spinach, pointed pepper, squash, tomatoes, Jerusalem artichoke, grapes, walnut, watermelon, vine leaf, lemon, onion developed; This will make it possible to change traditional and scientifically outdated consumer behavior in order to achieve macroeconomic benefit. With this kebab idea - kebab products after boiled sausage start and after cooked sausage start) and minced meat kebab products through the essential raw material of fish and vegetable kebab products such as apples, apricots, artichokes, aubergines, baby carrots, bananas, basil, pears, cauliflower, beans, broccoli, blackberries, chicory, Dill, peas, strawberries, figs, fennel, fresh potatoes, fresh walnuts, fresh garlic, fresh thyme, spring onions. Haricot beans, yellow lentils, yellow plum, pomegranate, grapefruit, green beans, green lentils, cucumber, hibiscus, raspberries, millet, carrots, chestnuts, chickpeas, cherries, kiwi, garlic, knotweed, cabbage, cress, pumpkin, leek, love Plum, May, corn tangerine, chard, mulberry, melon, nuts, nuts, okra, orange, paprika, persimmon, parsley, peppermint, peach, plum, mushrooms, pinto beans, purslane, lingonberry, quince, radish, Brussels sprouts, rosemary , Red mullet, red lentils, red plum, red pepper, red radish, turnips, rocket, lettuce, broad bean, shallots, chives, pods, black radish, black cabbage, celery, soy, asparagus, spinach, spinach, pointed pepper, squash, tomatoes , Jerusalem artichoke, grapes, walnut, watermelon, vine leaf, lemon, onion at least partially meaningfully add to this - indirectly, overall, a sensitization in the western population with regard to the selection of their peculiar kebab products according to German sausage type or brought about in the German way.

This was impossible due to the previously extremely limited processing options for the raw material fish in connection with kebab meat without sausage. In natural food processing, the underlying kebab idea is instantly completed.

As a result, the consumer is confronted for the first time in his further development with a kebab meat production refined to essential components and minced meat kebab products according to the German sausage type or German type, which in the sum of the above. Properties that meet the required expectations from Eigenart food experts.

The fat is made conductive for the cholesterol "sterol occurring in all animal tissues" rise in the blood. Therefore, so far, low-fat doner kebab products according to the German sausage style or the German style grabbing have been well written for animal variants. With the amount of doner kebab according to the invention or doner good according to the German sausage type or according to the German type, classic doner products such as kebab production according to the sausage type can now be realized, which on the one hand have a high protein content and on the other hand a high content of polyunsaturated fatty acids.

Various unsaturated fatty acids, which are abundantly available in fish oil, for example, also reduce the risk of sudden cardiac death.

The amount of doner kebab according to the invention or doner good according to the German sausage type or German type is particularly suitable for production from fitness kebab products and food for strength athletes.

Furthermore, a protein-rich amount of doner kebab or kebab good in the German sausage style or in the German style promotes fat burning. It is also important in this context that the body builds up the amount of muscle doner or doner good according to the German sausage type or the German type of protein.

However, the body cannot store the amount of muscle doner in the German sausage style or in the German style with protein. Muscle doner according to the German sausage style or the German style with protein must therefore be consumed daily by strength athletes. With a sufficient supply of protein according to the German sausage style or the German style in combination with strength training, the muscles are tightened, fat is broken down and the connective tissue is strengthened. Amount of muscle doner or doner good according to the German sausage style or the German style can apparently be optimally built up if protein is consumed about 90 minutes before strength training. In order to do this, it was previously necessary to use the German sausage type or German type of kebab with fish or turkey, fish with vegetables or protein shake with L carnitine.

Meat doner roast in the sense of the further development of the kebab invention is on the one hand finely divided kebab roast but also minced doner roast or coarse kebab roast.

The kebab meat substitute according to the invention can, for example, apples, apricots, artichokes, aubergines, baby carrots, bananas, basil, pears, cauliflower, beans, broccoli, blackberries, chicory, cowpeas, dill, peas, strawberries, figs, Fennel, fresh potatoes, fresh walnuts, fresh garlic, fresh thyme, spring onions. Kidney beans, yellow lentils, yellow plum, pomegranate, grapefruit, green beans, green lentils, cucumber, hibiscus, raspberries, millet, carrots, chestnuts, chickpeas, cherries, kiwi, garlic, knotweed, cabbage, cress, pumpkin, leek, love Plum, May, corn tangerine, chard, mulberry, melon, nuts, nuts, okra, orange, paprika, persimmon, parsley, peppermint, peach, plum, mushrooms, pinto beans, purslane, lingonberry, quince, radish, Brussels sprouts, rosemary , Red mullet, red lentils, red plum, red pepper, red radish, beet, rocket, lettuce, broad bean, shallots, chives, pods, black radish, black cabbage, celery, soy, asparagus, spinach, spinach, pointed pepper, squash, tomatoes , Jerusalem artichoke, grapes, walnut, watermelon, grape leaf, lemon, onion developed; This will make it possible to change traditional and scientifically outdated consumer behavior in order to achieve macroeconomic benefit. With this kebab idea - kebab products after boiled sausage start and after cooked sausage start) and minced meat kebab products through the essential raw material of fish and vegetable kebab products such as apples, apricots, artichokes, aubergines, baby carrots, bananas, basil, pears, cauliflower, beans, broccoli, blackberries, chicory, Dill, peas, strawberries, figs, fennel, fresh potatoes, fresh walnuts, fresh garlic, fresh thyme, spring onions. Kidney beans, yellow lentils, yellow plum, pomegranate, grapefruit, green beans, green lentils, cucumber, hibiscus, raspberries, millet, carrots, chestnuts, chickpeas, cherries, kiwi, garlic, knotweed, cabbage, cress, pumpkin, leek, love Plum, May, corn tangerine, chard, mulberry, melon, nuts, nuts, okra, orange, paprika, persimmon, parsley, peppermint, peach, plum, mushrooms, pinto beans, purslane, lingonberry, quince, radish, Brussels sprouts, rosemary , Red mullet, red lentils, red plum, red pepper, red radish, beet, rocket, lettuce, broad bean, shallots, chives, pods, black radish, black cabbage, celery, soy, asparagus, spinach, spinach, pointed pepper, squash, tomatoes , Jerusalem artichoke, grapes, walnut, watermelon, grape leaf, lemon, onion. The Eigenart doner agent in the sense of the further training of the kebab invention according to the German sausage type or according to the German type includes organic foods and Eigenart doner agents for people. In the following, alpha linolenic acid will be referred to as “alpha linolenic acid” “ALA”, docosahexaenoic acid will be referred to as “docosahexaenoic acid” “DHA”, and eicosapentaenoic acid will be referred to as “eicosapentaenoic acid” “EPA”.

The amount of doner kebab or kebab goods according to the German sausage style or German style also includes fish. The kebab meat is mainly low-fat kebab fillet and / or muscle meat and / or kebab meat in the German sausage style or in the German style from the shoulder. The content of alpha linolenic acid per 100 g of kebab meat according to the German sausage style or German style is preferably at least 0.3 g, in particular at least 0.5 g.

The fatty acid required for this is an omega 3 fatty acid and is naturally not present in animal kebab products in the German sausage style or in the German style. By enriching the German sausage type or German type with this fatty acid, for example by adding certain vegetable oils, the issue on which the development of the German sausage type or German type of kebab is based can be resolved.

The glue or binding agent in the sense of the further development of the kebab invention according to the German sausage type or German type not only ensures a pleasant texture of the Eigenart doner agent and good cohesion of the various ingredients, but can also use the specific composition of the adhesive or binding agent to reproduce the Eigenart doner kebab invention German sausage style or the German style mainly in the same way in terms of its health-promoting effects.

Preferably, the amount of doner kebab or doner good kebab invention according to the German sausage type or German type comprises 0.05 to 3 parts by weight of glue or binding agent, with particular emphasis on the adhesive or binding agent being fish and at least 10 percent by weight, in particular at least 25 percent by weight '%' Vegetable oil sums up.

The fish in the glue or binding agent is primarily freshwater fish due to its inferior taste. The glue or binding agent primarily contains 30 to 70 percent by weight "%" of a base emulsion, with particular emphasis on the base emulsion 40 to 70 percent by weight "%" kebab meat, 20 to 50 percent by weight "%" water and / or ice and 5 to 15 percent by weight " % ‟Contains fat from fish and / or vegetable oil.

The fat content of the fish results, for example, from the called fish curls. Fish curls are the greasy food lobes of fish.

The glue or binding agent in the sense of the further development of the kebab invention according to German Sausage type or German type is a composition that refines the kebab product and at the same time influences the consistency or texture of the kebab product.

The basic emulsion was developed in order to optimize the consistency of the kebab sausage kebab sausage type or German type mainly to have an additional property, namely the refinement or enrichment of the kebab sausage with the seawater fish / cold water fish-specific omega 3 fatty acids "eicosapentaenoic acid" and "docosahexaenoic acid" as well mainly those which are additionally untypical for fish.

If the proportion of the occasional significant fatty acids is inferior, the suspension can primarily be replenished with appropriate oil derivatives.

The adhesive or binding agent furthermore contains a valuable part containing vegetable oil and a part containing fish oil.

The content ratio of the vegetable oil-containing part to the fish oil-containing part because it is central in an area of 5/1 to 10/1.

It is particularly brought forward in the existing training of the kebab invention according to the German sausage style or the German style when the vegetable oil-containing part contains 45 to 70 percent by weight of "%" vegetable oil and 30 to 55 percent by weight of the basic emulsion.

The fish contains primarily at least 50 percent by weight, in particular at least 90 percent by weight “%” catfish species and / or perch species. Surprisingly, these turn out to be particularly suitable for binding the resulting kebab kebab invention in the German sausage style or in the German style.

The amount of doner kebab or doner good kebab invention according to the German sausage type or according to the German type for producing a peculiar doner agent according to the invention comprises primarily 50 to 90 parts by weight of doner kebab amount or doner good and 5 to 20 parts by weight of vegetable oil.

Overall, the amount of doner kebab or doner good for generating the amount of doner or doner good such as kebab meat or kebab meat and / or minced kebab meat comes from low-fat kebab meat parts, such as fillet, shoulder and / or muscle meat.

The amount of doner kebab according to the invention or doner good doner kebab invention according to the German sausage type or the German type can contain primarily 0.1 to 10 parts by weight.

In a further embodiment, the matter underlying the development of the kebab invention according to the German sausage type or according to the German type is solved by a procedure for producing a peculiar kebab agent kebab invention according to the German sausage type or according to the German type, characterized in that one kebab quantity or kebab product according to the invention Kebab invention in the German sausage style or in the German style chopped up, mixed thoroughly and heated to a temperature of 40 to 85 ° C over a period of 30 to 240 minutes.

Preferably, an amount of doner kebab or doner good kebab invention according to the German sausage type or 50 to 90 parts by weight of kebab meat is chopped up, mixed thoroughly and heated to a temperature of 40 to 85 ° C over a period of 30 to 240 minutes. They are then advantageously packaged to form the finished kebab product, kebab invention according to the German sausage style or German style.

Preferably, after the chopping of the German sausage type or German type of kebab, 5 to 20 parts by weight of vegetable oil are added to the amount of kebab or doner good kebab invention of the German sausage type or German type. After the comminution, the amount of doner kebab or doner good kebab invention is refined according to the German sausage type or the German type, for example by the aforementioned adhesive or binding agent according to the invention.

The procedure according to the invention is suitable, for example, for production from kebab production such as rotisseries after boiled sausage start, after cooked sausage start, after cooked sausage start as well as meat doner products and minced meat doner products. The procedure according to the invention therefore provides that the amount of doner kebab or doner kebab good is used as the main component. You can also use the procedure and kebab product Kebab invention in the German sausage style or in the German style in the production process, for example, supplements such as vitamins, minerals, trace elements, enzymes and / or drugs are added in order to optimize the medical needs-based benefit.

It is a procedure that uses kebab meat according to the German sausage type or German type, fish and / or purely plant-based raw materials or, if necessary, additional protein concentrate, to produce kebab meat from food. The foods are in particular kebab production after boiled sausage start, after cooked sausage start, after raw sausage start and after scalded sausage start as well as minced meat kebab products.

With the existing procedure, for example, low-fat doner kebab products are produced according to the German sausage type or the German type of kebab meat, which are largely fish taste factory-neutral and fish odor factory-neutral and in particular have sufficient essential fatty acids.

The glue or binding agent is advantageously obtained by means of a kebab mix kebab kebab type or German type of at least one oil with the base emulsion, which is first placed in a rotating container at a rotation speed in a range from 5,000 to 25,000 revolutions / minute, in particular 10,000 to Produces 20,000 revolutions / minute.

This matter is also referred to as the growing of the kebab base emulsion. The kebab base emulsion is advantageously produced in a centrifuge or a high-speed cutter or cutter.

Advantageously, essential vegetable oils and / or fish oils are added to the amount of doner kebab or doner good doner kebab invention according to the German sausage style or according to the German style. As a result, the shortcomings expressed in the prior art, such as development from disease, can still be collectively blurred.

The comminution of the rotisserie invention also affects an amount of minced meat rotisserie or minced meat rotisserie good for the production of rotisserie meat sausage and / or minced meat, a procedure for producing the amount of rotisserie or rotisserie minced meat from it and their use as a characteristic rotisserie minced meat according to the kebab type or Turkish kebab type Comminution of the rotisserie invention also affects a bone particle amount of rotisserie spit or bone particles of rotisserie material for the production of rotisserie bone roast and / or bone particles, a procedure for producing the amount of rotisserie or rotisserie bone material from it and its use as a characteristic rotisserie bone remedy according to the kebab type or Turkish kebab type.

The chopping of the amount of doner kebab or doner good kebab invention according to the German sausage style or according to the German way, for example, with kebab or mince meat is mainly done in a cutter or cutter remaining portion crushed. This creates an attractive texture that is particularly similar to the former well-known kebab products.

In the procedure according to the invention, preference is given to using frozen amount of doner kebab or doner kebab goods or frozen doner kebab meat or frozen fish kebab kebab invention according to the German sausage type or according to the German type. In particular, the amount of doner kebab or doner kebab goods can be processed in the frozen as well as in the thawed state according to the German sausage type or German type. As a result, the amount of doner kebab or doner good doner kebab invention according to the German sausage style or German style, for example, in a cutter or cutter, can be crushed without adding ice.

In the procedure according to the invention, an amount of doner kebab or doner kebab goods in the German sausage style or in the German style with a vegetable oil content of at least 5 percent by weight “%” is advantageously used. As a result, the polyunsaturated fatty acids that are found in vegetable oil can be increasingly incorporated into the inventive peculiar kebab agents according to the German sausage type or German type. Therefore, particularly suitable vegetable oils are walnut oil, rapeseed oil, linseed oil, chia oil, hemp oil, soybean oil, perilla oil or a kebab mixture of at least two of these oils. In addition, kebab meat or minced meat according to the German sausage style or German style, low-temperature and / or hardened vegetable fat can also be added. Vegetable proteins and / or whey proteins can also be added to the raw amount, in particular the kebab or minced meat according to the German sausage style or the German style.

In the procedure according to the invention, the following ingredients can be added to the amount of doner kebab or doner good according to the German sausage type or German type: Flavors, broth, vegetables, flavor carriers, substances belonging to L carnitine, nitrate cured salt, phosphate, salt, natural supplements such as vitamins, minerals and Trace elements, protiertische bacteria, synthetic Supplements, medicines, drug-like substances such as substances belonging to L Carnitine or texturing agents such as breadcrumbs.

In a further embodiment, the matter underlying the development of the kebab invention according to the German sausage type or according to the German type is solved by a peculiar kebab agent which can be produced according to the procedure according to the invention.

The Eigenart doner agent according to the German sausage type or according to the German type advantageously contains 5 to 20 parts by weight of vegetable oil and 5 to 90 parts by weight of kebab meat.

The natural food according to the invention is also primarily a kebab production, a rotisserie such as, for example, for Eigenart doner according to the German sausage type or German type, a flatbread filling such as for example for Maultaschen, a Dürüm.

In a further embodiment, the issue on which the development of the kebab invention is based on the German sausage type or the German type is solved by using the amount of doner kebab according to the invention or kebab goods to produce organic food or food for people such as kebab and rotisserie.

An amount of doner kebab or doner good in the German sausage style or in the German style was produced by first providing an adhesive or binding agent with a part containing vegetable oil and a part containing fish oil.

Production of a doner kebab and rotisserie after boiled sausage start: 0.5 kg of the glue or binding agent, 1 kg of milk protein, 3 kg of ice cream, 10 kg of pork shoulder meat and spices, herbs, kebab aroma and vegetable side dishes were in a cutter or cutter at 2000 revolutions in the minute finely chopped and mixed. The amount of doner kebab obtained in this way or doner good according to the German sausage type or according to the German type or doner roast in layers or kebab stacks according to the German sausage type or German type, respectively, was then placed in the drying chamber, then added over a period of 2, 5 h Brewed at a temperature of 76 ° C until a core temperature of 70 ° C has been reached, and then packaged.

Natural food preparations can be described as kebab and rotisserie after boiled sausage, for example in the Lyon style with mushroom mycelia.

Eigenart doner kebab preparations with mushroom mycelia, which can be used as food for humans or as a kebab product according to the German sausage type or the German type for athletes, mushroom mycelia associated kebab spice mixes according to the German sausage type or German type, fermentation kebab mixes or functional kebab mixes, as well as a procedure for producing the corresponding Preparations.

The further training of the kebab invention according to the German sausage type or the German type also affects natural food preparations for people or athletes, some of which consist of mushroom mycelia, kebab mixes according to the German sausage type or natural food preparations belonging to such mushroom mycelia according to the German type, such as Eigenart doner as well as a procedure for the production of a specialty doner belonging to a mushroom mycelium

Protein-rich fragment ions are traditionally widely used in various foods or Eigenart doner in the German sausage style or in the German style, which make an essential contribution to human nutrition or biological kebab production in the German sausage style or in the German style. Proteins have various functions in such foods / Eigenart doner according to the German sausage style or German style.

Even with there are always tolerance problems. Mushroom mycelia can thus be used in Eigenart doner agents according to the German sausage type or the German type, for example as a flour substitute in bread or as a substitute for vegetable proteins.

Fiber-rich fragment ions produced by the specific fungi, such as chitin.

However, the proteins normally used in kebab mixes have various weaknesses.

Irregularly, vegetable proteins still have impairments that the amino acid composition of the proteins in terms of essential amino acids leaves something to be desired.

The Eigenart doner according to the German sausage style or German style are aqueous formulations associated with edible mushroom particles not known, especially those consisting essentially of fungal mycelia. The ingredients can be combined with other ingredients to form a wide range of Eigenartdöner or Eigenartdöner additives according to German sausage style or German style.

The matter of the Eigenart doner invention according to the German sausage type or according to the German type is therefore to provide Eigenart kebab preparations according to the German sausage type or the German type for people or athletes that belong to a protein fraction that, in contrast to the vegetable proteins currently used, only has advantages such as low solubility , Lack of vitamins and the triggering of allergenic reactions that show high functionality in Eigenart doner products according to the German sausage type or the German type for people or athletes, convey durability and influence the coloring by tanning.

Further training of the doner kebab according to the invention according to the German sausage style or according to the German style, this matter is solved by the properties. Embodiments according to the development of the kebab invention according to the German sausage type or the German type are described in detail by way of example with reference.

According to the development of the kebab invention, a peculiar kebab preparation according to the German sausage type or German type is provided for humans or athletes, comprising parts from athletes, parts from athletes and invertebrate athletes, grain, animal products, vegetable and / or animal proteins, hydrocolloids and fungal mycelia.

Vitamin D or precursors such as ergosterol are found in the following peculiar kebab products of the German sausage type or German type: fats from fish or high-fat fish, offal for sports kebab products such as beef liver, in milk and eggs and especially in various food ingredients.

Further development of the kebab kebab, according to the invention, according to the German sausage type or German type, it has been found that the athlete kebab with mushroom mycelium, in particular Basidiomycete mycelium, can be used, which has significantly improved properties compared to conventional mushroom mycelia of other genera.

An important parameter for the water-binding capacity is the water-binding capacity "WBK". It specifies the amount of doner kebab or doner good according to the German sausage type or the German type of water that can be bound from one gram of the kebab product.

To determine this parameter, a defined amount of doner kebab or doner kebab goods according to the German sausage type or the German type of the sample material is saturated with water, with the water being added gradually until the saturation point is reached.

The water-binding capacity of a protein, like the protein solubility, is attributed to protein effects, water effects and interactions. Water molecules are bound to hydrophilic groups of the proteins by means of hydrogen bonds.

Eigenart doner agent production and the fitness doner kebab production according to the German sausage type or according to the German type. Eigenart doner kebab production and the fitness kebab production according to the German sausage type or the German type surprisingly showed a better oil binding capacity than the investigated vegetable proteins.

The oil binding capacity “ÖBK” is analogous to the water binding capacity or according to the German type. To this end, it has been considered and examined.

Proteins that are even more soluble in water in the production of Eigenart doner kebabs and fitness doner kebab production according to the German sausage style can be more soluble in oil due to the hydrophobic components and thus have a good oil binding capacity.

It is surprising that the submerged cultivated Basidiomycete mycelia for fitness kebab in the German sausage style or in the German style very often have a significantly better oil binding capacity.

Then 25 g of sunflower oil are added and the amount of doner kebab or doner good for fitness doner according to the German sausage type or according to the German type Ultraturrax is emulsified at level 3 for 1 min.

The results for fitness kebab based on the German sausage type or the German type are listed. Shear viscosity of the emulsions of various Basidiomycetes in the fitness kebab in the German sausage style or in the German style before and after thermal treatment for 1 hour at 80 ° C in the core emulsion.

According to the advanced training of the kebab invention according to the German sausage type or the German type, the mycelium content is Eigenart doner preparation from 0.1 to 99.9 percent by weight, based on the total weight of the Eigenart doner preparation.

A custom doner kebab preparation according to the German sausage type or German type is to be regarded in the sense of the above definition as a common food suitable for human consumption or a fitness kebab product of the German sausage type or of the German type that can be used by athletes.

According to a preferred embodiment of the German sausage type or German type, the mycelium content is at least 0.3 percent by weight “%” to a maximum of 80 percent by weight, based on the total weight of the specialty doner preparation.
In particular, the mycelium content can be from 20 to 85 percent by weight, very particularly preferably from 25 to 70 percent by weight, “%”, based on the total weight of the specialty kebab preparation.
In a very preferred embodiment, the mycelium content is 5 to 25 percent by weight, based on the total weight of the Eigenart doner preparation according to the German sausage type or German type.
This gives users the opportunity to create a
Individual doner kebab preparation according to the German sausage type or according to the German type for people or athletes depending on the specifically required requirements of this peculiar kebab preparation according to the German sausage type or according to the German type.

Conversely, the content of other parts of the Eigenart doner preparation according to the German sausage type or German type is 0.1 to 99.9 percent by weight, based on the total weight of the Eigenart doner preparation. In analogous application of the preferred use of mycelium, the content of other parts of the Eigenart doner preparation according to the German sausage type or the German type will of course have to be adjusted accordingly and is then from 15 to 18 percent by weight, preferably from 30 to 75 percent by weight, especially prefers from 75 to 95 percent by weight, based on the total weight of the Eigenart doner preparation according to the German sausage type or the German type the fat content is in the range from 0.01 to 80 percent by weight, based on the total weight of the Eigenart doner preparation. According to a preferred embodiment of the development of the German sausage type or German type of kebab, the fat content is from 2.0 to 80.0 percent by weight, primarily from 5 to 65 percent by weight, in particular from 10 to 45 percent by weight, based on the total weight of the individual kebab preparation according to the German sausage type or the German type.

This provides a wide variety of possible Eigenart doner agent preparations according to the German sausage type or the German type with a content of mushroom mycelium and / or fat and / or other ingredients in order to meet the requirements, in particular for use for a specific group of people.
Further training of the kebab type according to the invention according to the German sausage type or according to the German type, parts for athletes are used as parts of the athletes that are used in the Eigenart doner preparation according to the invention according to the German sausage type or according to the German type, with poultry kebab in the determination as well acts in the German sausage style or in the German style.
For the purpose of further training the kebab invention according to the German sausage type or the German type, it has proven to be advantageous for sports kebab products made from bulls, fallow deer, piglets, foals, freshlings, rabbits, chickens, calves, rabbits, lambs, oxen, horses, Produce cattle, red deer, sheep, pigs, springboks, wild boars, goats and kids as well as geese, ducks and others for consumption by athletes. The above list according to the German sausage type or German type is only to be understood as an exemplary list and is not limited to the aforementioned athletes.

For athletes, different types of grain can be used in fitness kebab based on the German sausage style or the German style. As usual types of grain, wheat, oats, barley and others have shown themselves to be suitable as grains for individual kebab preparations according to the German sausage style or grains to be used according to the German style as well as rice.

In adaptation to the specific use, in the Eigenart doner agent preparation according to the German sausage type or the German type instead of parts made from warm-blooded animals and / or cold-blooded animals or cold-blooded animals and invertebrates can also be used Appropriate animal products are used for athletes.

As a possible accumulation or concentration according to the German sausage type or according to the German type of the corresponding parts for athletes in the determination from 1 to 99 percent by weight, in particular from 5 to 95 percent by weight, very particularly preferably from 10 to 85 percent by weight, based on the total weight of the Eigenart doner preparation used.

Furthermore, according to the advanced training of the kebab invention according to the German sausage type or according to the German type, it is preferable for athletes to ferment the corresponding peculiar kebab preparations according to the German sausage type or the German type before they are put on the market.

In this way, in adaptation to the needs of users / buyers, an individual doner kebab preparation according to the German sausage type or German type is provided, which is easy to digest and is beneficial to health.

The fermentation aids of the German sausage type or of the German type to be used for fermentation by a microorganism are usually microorganisms selected from bacteria, yeasts and molds. The bacteria of the German sausage type or of the German type, yeasts and / or molds, which are already commonly used in the preparation of Eigenart doner products, are bacteria.

Especially for athletes, bacteria intended for fermentation before consumption are preferred to those from the bacterial group in fitness kebab based on the German sausage type or the German type.

As far as yeasts of the genus Saccharomycetes are concerned, fitness kebabs of the German sausage type or German type are primarily yeasts.

As the molds of the German sausage type or German type that can be used in the preparation of Eigenart doner kebabs, these of the genus Eurotiomycetes are preferred.

Instead of a special doner kebab preparation according to the German sausage type or the German type, it is also provided that mushroom mycelia, in particular Basidiomycete mycelia, can be used in a kebab spice mix and / or kebab fermentation mix and / or kebab function mix according to the German sausage type or German type. These can then in turn be used in an Eigenart doner preparation according to the German sausage type or German type, for example for fermentation of the Eigenart doner preparation and / or for fermentation or stabilization of the Eigenart doner preparation according to the German sausage type or according to the German type using suitable additional microorganisms.

In this kebab mix according to the German sausage style or the German style, selected microorganisms can then be used with bacteria, yeasts and / or molds.

This kebab spice mix comprising mushroom mycelia and / or kebab fermentation mix and / or kebab function mix according to the German sausage type or the German type can be used in the preparation of Eigenart doner products or the fermentation of an Eigenart doner preparation in an accumulation or concentration of 0.001 to 40.0 percent by weight, in particular from 0, 005 to 39.0 percent by weight, very particularly preferably in an accumulation or concentration of 0.01 to 35 percent by weight, based on the total weight of the kebab spice mix and / or kebab fermentation mix and / or kebab function mix according to the German sausage type or German type.

Furthermore, depending on the intended purpose, additional spices and antioxidants can be used in such a kebab mix according to the German sausage type or the German type, in order to give the kebab mix a property of the German sausage type or German type adapted to the corresponding needs.

These additives such as spices and / or antioxidants according to the German sausage type or German type are particularly preferred in the determination in an accumulation or concentration of 0.001 to 60.0 percent by weight, in particular 0.005 to 55.0 percent by weight an accumulation or concentration of 0.01 to 50.0 percent by weight, based on the total weight of the kebab mix and / or the peculiar kebab preparation according to the German sausage type or German type.

Commercially available spices such as For example, ajwain, anise, aristo, asante, wild garlic, basil, fenugreek, bush tomato, chilli, curry leaves, angelica, fennel, fingerwort, galangal, clove, pomegranate, Indian bay leaves, ginger, ginger, torch ginger, kaffir lime, capers, cardamom, Garlic, button herb, coconut, coriander, cumin, cubeb pepper, caraway, turmeric, La Lot, long coriander, long pepper, lily, bay leaf, marjoram, mango, horseradish, poppy seeds, carrot, nutmeg, nigella, pandanus leaves, perilla, parsley, pepper , Allspice, pink pepper, rosemary, saffron, salt, schabziegerklee, black, cardamom, black cumin, mustard, sesame, Sichuan pepper, stone flower, star anise, tamarind, Tasmanian pepper, thyme, vanilla, Vietnamese coriander, visa beans, juniper, wasabi, wasabi , Lemongrass, onion are used, as antioxidants in the food industry or fitness kebab product industry commercially available antioxidants according to German Wursta rt or German style such as ascorbic acid, citric acid, carnesolic acid and salts thereof as well as vitamin E.

This makes it possible to provide a product adapted to the needs for production from Eigenart doner agents in the German sausage type or in the German type.

Usually, the Eigenart doner agent preparation according to the invention according to the German sausage type or German type is produced in that the ingredients and raw materials required for consumption by humans and / or athletes for the Eigenart doner agent preparation with a mushroom mycelium or kebab mixes from mushroom mycelia belonging composition according to the German sausage type or according to the German type be mixed.

Here, as parts made from raw materials and / or as mushroom mycelium, the parts already mentioned above for the preparation of Eigenart doner products according to the German sausage type or according to the German type for athletes with vegetable and / or animal proteins and with fungal mycelia as well as the specifically mentioned fermentation aids are used.

In particular, the above-mentioned mushroom mycelium can be used in the production of a peculiar kebab mix according to the German sausage type or the German type, the mycelium being especially a kebab spice mix belonging to Basidiomycete mycelium, kebab fermentation mix and / or kebab function mix according to the German sausage type or German type.

In particular, the preparation of various kebab products can be made according to the sausage type, such as spread sausage, prefers Ahler sausage type, mettwur start, tea sausage, liver sausage or Schurwalder sausage type and raw sausage type; Zervelatwurstart; after boiled sausage, prefers bratwurst such as currywurst, viennese sausage, frankfurter sausage, bockwurst, Regensburg sausage, kebab sausage, Lyoner, beer ham, red sausage, pee, press sack, meat loaf, sausage, wool sausage, grütz milk sausage, stick sausage, yellow sausage, tongues , Burenwurst, Debreziner, Käsekrainer, Mortadella, Jagdwurst or Bierwurst; Ham, prefers raw ham, cooked ham, beer ham or smoked ham, and other food preparations selected from the group consisting of kebab products by type of dried meat, type of meatball, type of doner meat pie, type of steak, type of corned beef, type of meat loaf, type of Kassler, type of pork ribs, type of bacon , pätéart, chop style, schnitzel style, cordon bleuart, Wiener schnitzel style, schnitzel style, Viennese style, roulade style, roast style, sauerbratenart, pork roast, lamb roast, crust roast, surhax style, aspic style , chopped kebab type, gyros type, kebab type, minced meat type, minced meat type, tartare type, Mettart, ragout type, salmon ham, bacon type, Black Forest bacon type, pastrami type, chicken nuggets type, skewer type, souvlaki type, or according to the robber spit a be selected.

The Eigenart doner kebab preparation according to the German sausage type or according to the German type can be supplemented both without and with vegetable proteins, with particular emphasis on the content of vegetable proteins at a maximum of 80 percent by weight, primarily a maximum of 68 percent by weight, based on the total weight of the Eigenart doner kebab preparation according to German Sausage type or German type. In particular, in the event that the peculiar kebab preparation according to the German sausage type or the German type does not contain any vegetable or animal proteins whose content is from 0.5 to 60.0 percent by weight, in particular from 0.1 percent by weight, '%' to 55 percent by weight, based on the total weight of the individual kebab preparation according to the German sausage type or German type.

The inventive Eigenart doner preparation according to the German sausage type or German type or the kebab spice mix according to the invention and / or kebab fermentation mix and / or kebab function mix is particularly suitable to be used in so-called "fitness kebab", in particular in soups, stews, pastries, savory biscuits, deep-fried goods, pizza, tarte flambée, sandwiches, rice balls, pasta dishes, Ready-made sauces, ready-made menus and other kebab products usually found in the German grocery book are German sausage style or German style, whereby this list is to be understood only as an example.

Basidiomycete mycelia can be used individually or in mixtures with other proteins from animal, vegetable or on a basis for athletes as a fitness doner product according to the German sausage type or according to the German type or fitness doner product. Kebab mixes according to the German sausage style or the German style from Basidiomycete mycelia are also possible in a proportion of 0.005 to 99 percent by weight, in particular 0.01 to 80 percent by weight “%”. These kebab mixes according to the German sausage type or according to the German type can be used as a fitness kebab product directly or in kebab mixes in a proportion of 0.01 to 99.5 percent by weight, in particular from 5 to 90 percent by weight, with further individual kebab ingredients according to the German sausage type or German Kind of how commercially available Eigenart doner middle fibers such as pea fibers, vitamins, commercially available carbohydrates and / or commercially available fats are used.

Mycelia from Basidiomycetes can be found in all known kebab foods according to the German sausage style or the German style, which are set out in the principles for bread and biscuits, principles for fine baked goods and spicy products, as well as ajwain, aniseed, aristo, asant, wild garlic, basil, fenugreek, bush- Tomato, chilli, curry leaves, angelica, fennel, fingerwort, galangal, clove, pomegranate, Indian bay leaves, ginger, ginger, torch ginger, kaffir lime, capers, cardamom, garlic, button cabbage, coconut, coriander, cumin, cubeb pepper, caraway seeds Lot, long coriander, long pepper, lily, laurel, marjoram, mango, horseradish, poppy seeds, carrot, nutmeg, nigella, pandanus leaves, perilla, parsley, pepper, allspice, pink pepper, rosemary, saffron, salt, clover, black, cardamom , Black cumin, mustard, sesame, Sichuan pepper, stone flower, star anise, tamarind, Tasmanian pepper, thyme, vanilla, Vietnamese coriander, Visa beans, juniper, wasabi, cinnamon, lemongrass, onion variations from it can be used. They serve as a source of protein, to improve taste, to substitute for gluten and to improve texture. Basidiomycete mycelium can be used in combination with all approved additives as a substitute for gluten in bread. It can also serve as a protein enrichment.

Mycelia of Basidiomycetes can also be used in all currently known kebab meat products and organic kebab products according to the German sausage type or according to the principles for kebab meat products and organic kebab products, as well as modifications thereof. They serve as a further source of protein, to improve taste, to substitute kebab meat protein and to improve texture.

Mycelia of Basidiomycetes can be used in different concentrations in kebab-like kebab products according to the German sausage type or the German type. They serve as a source of protein as well as a natural source of fiber.

With various kebab mixes according to the German sausage type or the German type made from other vegetable / animal proteins, additives according to the additive approval ordinance, hydrocolloids, starches, sugars, spices, spice extracts, flavors according to the Flavor Ordinance, minerals and fats, any kind of mycelium from Basidiomycetes can be made from vegan or vegetarian kebab products are produced.

Mycelium of Basidiomycetes can still be used in various concentrations in organic doner products according to the German sausage type or according to the guidelines for organic doner products or modifications thereof.

The human body forms vitamin D in the skin when it is exposed to the sun or takes in vitamin D via the Eigenart doner food in the German sausage style or in the German style and stores it in the fatty tissue and in the muscle tissue.

Two of these are particularly important for humans, namely vitamin D2, which occurs in some plants and mushrooms in the German sausage style or in the German style, and vitamin D3, which is only included in animal kebab products according to the German sausage style or the German style.

Both vitamin D compounds according to the German sausage type or the German type are converted into the pro hormone 25 hydroxycholecalciferol and 25 hydroxyergocholecalciferol in the liver and subsequently in the kidney Vitamin D hormone 1α, 25 dihydroxycholecalciferol and 1α, 25 dihydroxyergocholecalciferol.

Vitamin D2 is one of the well-known types of mushrooms such as chanterelles and mushrooms, which are also known as the peculiar doner kebab with mushrooms in the German sausage style or in the German style.

Surprisingly, it has now been possible to show according to the invention in the German sausage style or in the German style that vitamin D2 is formed from ergosterol by irradiating the fungal mycelium with light.

It was thus surprisingly possible to show that exposure of Eigenart doner agents to fungal mycelia in submerged culture results in the formation of vitamin D2.

The procedure for enrichment from vitamin D in Basidiomycete mycelium according to the German sausage style or according to the German style is analogous to vitamin D3, which is formed from the precursor 7 dehydrocholesterol, vitamin D2 is formed by photolysis from the precursor ergosterol.

The submerged cultivation of fungal mycelia according to the German sausage type or according to the German type, in particular of the genus Basidiomycetes according to the German sausage type or according to the German type, the disaccharides, oligosaccharides and / or monosaccharides, cellulose and / or starch-containing.

The kebab fermentation products obtained are then processed into powders using drying or desiccation or desiccation known in the art or, in general, the removal of liquids from kebab production technologies according to the German sausage type or German type such as lyophilization, drum drying or spray drying.

The German sausage-style or German-style kebab fermentation product obtained can, however, also be marketed with a high water content or further processed or consumed in Eigenart kebab products / fitness kebab product.

The German sausage-style kebab products or German-style kebab products have a factory-neutral taste that is somewhat reminiscent of nuts or mushrooms depending on the mushroom combination and / or substart combination.

Through the drying or desiccation or desiccation or, in general, the removal of liquids from kebab production according to the German sausage style or the German style, a raw material can be produced that is extremely rich in protein, contains fiber and only has a low accumulation or concentration of fat. On the other hand, the kebab fermentation product can also be used directly in the production from food or Eigenart kebab agents according to the German sausage type or the German type, with the water content in the range from 80.1 to 99.5%, in particular in the range from 85.5 to 98 percentage is calculated and especially prefers in the range of 87.5 to 97.5 percentage calculated percentage.

The browning reaction according to the German sausage type or the German type, the so-called Maillard reaction in connection with various sugars, is also of considerable interest.

In comparison to other vegetable proteins in kebab production, which usually carry out this reaction only with difficulty or not at all because there are few amino groups, it was surprising that especially mushroom mycelia in a suitable medium such as vegan kebab product after vegan bratwurstart showed this comparable to kebab products.

Technofunctional properties such as water-binding capacity in kebab production according to the German sausage type or German type, oil-binding capacity or emulsification stability have already been thoroughly described at the beginning and show that, surprisingly, mushroom mycelia have at least the same technofunctional properties of the German sausage type or German type as vegetable proteins.

Here, thanks to their techno-functional properties, the mushroom mycelia can surprisingly show a high level of adhesion to vegetable proteins according to the German sausage type or the German type, which is of great interest especially when producing, for example, different types of doner kebab meat according to the German sausage type or the German type .

The techno-functional properties after denaturation show that the water binding and the oil binding in the kebab meat system according to the German sausage style or the German style is very similar to that of vegetable proteins.

The parameters hardness and chewability are comparable, and even the values for rubberiness slightly higher than with the vegetable proteins according to the German sausage style or the German style.

This makes it clear that the mushroom mycelia in kebab based on the German sausage style or the German style consistently have better or basically the same techno-functional properties as vegetable proteins.

The biological value is probably the best-known method for assessing the property of proteins in kebab products according to the German sausage type or the German type.

The biological value in kebab based on the German sausage type or the German type is derived from the following equation: BW = retained nitrogen / absorbed nitrogen x 100

The higher the biological value of the ingested proteins, the less protein has to be added to kebab kebab in the German sausage style or in the German style in order to achieve a balanced protein and nitrogen balance.

In kebab based on the German sausage type or German type, animal proteins have a higher biological value than vegetable proteins.

The biological value can be increased significantly through clever combinations of foods in kebab kebab, German sausage type or German type, since the amino acids of different foods in kebab kebab German sausage type or German type complement each other and deficits can be compensated.

The combination of food proteins in kebab based on the German sausage style or the German style plays an important role, especially in those countries where the diet only includes a few animal foods.

The submerged cultivation from Basidiomycetes can be carried out with various carbohydrate-rich agricultural streams such as molasses from sugar production, cellulose-containing kebab products in the German sausage style or in the German style from juice production such as carrot pomace and / or apple pomace or peel or press cake from oil production such as sunflower seed shells and / or Sunflower seed pomace or all other cellulose-containing agricultural next streams.

In some peculiar kebab products according to the German sausage style or the German style, including the biological value are shown.

In comparison to other foods and vegetable proteins, this value in kebab in the German sausage style or in the German style is surprisingly very high.

Comparison of the biological value in kebab based on the German sausage style or the German style made from mushroom mycelia to other vegetable or animal proteins.

The Basidiomycetes are used on an extra SNL H medium or agar for submerged cultivation in brand new kebab in the German sausage style or in the German style.

The cultivation of the preculture according to the German sausage style or according to the German style took place in 250 mL narrow-necked Erlenmeyer flasks which were filled with 100 ml of SNL H medium.

The cultivation according to the German sausage type or according to the German type was carried out with the exclusion of light for 4 to 19 days in the incubation tray preculture period according to the German sausage type or according to the German type from various Basidiomycete microorganism preculture.

The substrates according to the German sausage type or the German type were weighed directly into empty narrow-necked Erlenymeyer flasks and the liquid medium M1 was added. The pH value "measure of the acidic or basic character of an aqueous kebab production" according to the German sausage style or the German style was adjusted to pH 6.0 with 1 M sodium hydroxide solution, the flasks were closed with cellulose stoppers and autoclaved.

The cultivation according to the German sausage style or according to the German style was terminated as soon as the medium was completely overgrown and had reached a high viscosity.

The cultures of the rotisserie invention also touches on a minced meat rotisserie amount or minced meat rotisserie good for producing from rotisserie minced meat and / or minced meat, a procedure for producing the rotisserie amount or rotisserie minced meat from it and their use as a characteristic rotisserie minced meat according to the kebab type or the Turkish kebab type Cultures of the rotisserie invention also touches an amount of bone particles in rotisserie material or bone particles in rotisserie material for production Rotisserie bone sausage meat and / or bone particles, a procedure for generating the amount of rotisserie or rotisserie bone from it and using it as a peculiarity rotisserie bone remedy according to the kebab style or Turkish kebab style.

The cultures of the German sausage type or German type were transferred to 250 ml centrifuge beakers and centrifuged for 10 min at 3,283 g. The fermenter according to the German sausage type or the German type was filled with 5 L medium and a corresponding accumulation or concentration of substrate, the pH was adjusted to 6.0 with 1 M sodium hydroxide solution and autoclaved. Inoculated according to the German sausage style or according to the German style was inoculated with 500 ml of homogenized preculture.

The kebab fermentation products obtained in the German sausage style or in the German style are then powdered by lyophilization at -70 ° C at a pressure of 37 mbar.

By exposing the Basidiomycete mycelium to UV B, ergosterol can be converted into vitamin D2 in the German sausage style or in the German style, which is located in the cell membrane.

This conversion according to the German sausage type or German type occurs normally or naturally in human skin tissue, but this method can be preferred.

Chromolith Performance Reserved Phase 18e 100 4, 6 mm and EC 250/4 Nucleosil 100 5 C18, connected in series according to the German sausage type or the German type.

The quantification from vitamin D2 resulted from the analyte area ratios to the internal standard of living and taking into account the sample preparation according to the German sausage type or the German type with vitamin D2 concentration of vitamin D2 VMeOH volume of methanol.

The lyophilized mushroom mycelium in the German sausage style or in the German style was ground with liquid nitrogen.

For the later kebab production according to the German sausage type or the German type of end doner product, unexposed with exposed mycelium can therefore be mixed in order not to exceed the daily requirement of vitamin D.

Browning and browning taste according to the German sausage style or the German style are formed in connection with reducing sugars and mycelium from Basidiomycetes obtained from submerged culture with various carbohydrate-rich agricultural streams.

For this purpose, 13 different doner kebab productions based on bratwurstart were produced as fine or coarse or a fine, commercially available "meaty" doner kebab production based on the bratwurstart variant. The fine kebab variation of the vegan kebab production after Bratwurstart was produced by emulsions.

The two emulsions were then combined according to the German sausage type or the German type and emulsified in the Thermomix for 2 minutes during maturation and / or shaping and / or further development and / or development and / or formation and / or development according to the German sausage type or the German type.

Ingredients were added to 1000 g of emulsion for fitness kebab based on the German sausage type or 500 g of 500 g before the emulsion formation step.

The emulsion for fitness doner according to the German sausage type or the German type and all the aforementioned fitness doner ingredients according to the German sausage type or the German type were then mixed in the Thermomix for a further 2 minutes.

• 200 g Eis
• 200 g Schweinefleisch kategorisiert nach GEHA SII
• 250 g Schweine Beinfleisch
• 250 g Schweinespeck
• = 1000 g

The fitness kebab production according to Bratwurstart is produced according to a coherent kebab recipe according to the German sausage style or the German style: 100 g pork baking

• 200 g ice
• 200 g pork categorized according to GEHA SII
• 250 g pork leg
• 250 g pork bacon
• = 1000 g

• Citrat E331 1, 75 g
• Dextrose fein 1, 254 g
• Emulgator E471 0, 675 g
• Emulgator E472b 0, 075 g
• Glucose Sirup 1, 15 g
• Ingwer entölt gemahlen 2, 96 g
• Ingwer Oleoresin Flüh 0, 024 g
• Kardamom gemahlen 0, 28 g
• Kieselsäure 0, 008 g
• Macis Oleoresin Flüh 0, 064 g
• Muskat Ansatz 0, 16 g
• Natriumcarbonat E500 0, 6 g
• Pfeffer schwarz Ansatz 2, 8 g
• Phosphat E 450 1, 05 g
• Siede Speisesalz 1, 95 g
• Würze 1, 2 g

Related spices and additives were then added to 1000 g of German sausage style kebab meat or German style consisting of the above raw materials:

• Citrate E331 1.75 g
• Dextrose fine 1, 254 g
• Emulsifier E471 0.675 g
• Emulsifier E472b 0.075 g
• Glucose syrup 1.15 g
• Ginger de-oiled, ground 2, 96 g
• Ginger Oleoresin Flüh 0.024 g
• Ground cardamom 0.28 g
• Silica 0.008 g
• Macis Oleoresin Flüh 0.064 g
• Nutmeg approach 0.16 g
• Sodium carbonate E500 0.6 g
• Black pepper base 2, 8 g
• Phosphate E 450 1.05 g
• Boil table salt 1.95 g
• Seasoning 1, 2 g

The fitness doner kebab production after Bratwurstart was produced in the cutter or cutter as follows: The kebab meat according to the German sausage style or the German style was minced to the size of 3 mm with the help of a kebab grinder and chopped for 10 rounds with all the ingredients at 3,600 revolutions per minute.

The rough variation of the vegan fitness doner production according to Bratwurstart was produced by emulsions and wheat texturate with a water content. Fitness doner emulsion according to German sausage style or German style consisting of 0.85 g methyl cellulose and 0.15 g corn flour with 133 g rapeseed oil and 347 g ice water. The fitness doner emulsion according to the German sausage style or the German style was produced in the Thermomix for 5 minutes.

The two emulsions were then combined in the German sausage style or in the German style. 900 g of emulsion consisting of 450 g of emulsion 1 and 450 g of emulsion 2 and 100 g of soaked wheat texturate were emulsified in the Thermomix for 2 minutes.

The following ingredients were added before the emulsion formation step according to the German sausage type or the German type 5 g / kg table salt and 25 g / kg various proteins or no additives.

Sausage-style doner kebab productions were made before the procedure step with pea protein isolate, sunflower protein concentrate, soy protein isolate, soy protein concentrate and 30 g / kg spice with fine dextrose 2, 100 g boiling table salt 8, 000 g ground white pepper 2, 500 g ground nutmeg 0, 500 g ginger Ground 0.800 g Macis batch 0.300 g citric acid E330 0.700 g vegan flavor 4.000 g granulated broth above 4, 900 g lemon flavor 0.100 g added.

The various fitness doner productions after Bratwurstart were cooled after thermal treatment for one hour at 85 ° C for 12 h at 2 ° C. After a further 24 hours, the fitness doner kebab production was heated for 3 hours at room temperature after the bratwurst started and then thermally treated at 175 ° C. in the deep fryer for 3 minutes.

In the fitness kebab production comparison shows plant-based fitness kebab production after Bratwurstart fine with a commercial fitness kebab production after Bratwurstart based on kebab meat and with plant-based fitness kebab production after Bratwurstart coarse. There is also a visual classification of the various fitness doner kebab production after Bratwurstart with various browning proteins without additives.

In comparison to vegetable proteins, the protein-rich Basidiomycete mycelium performed best when tanning in fitness kebab production after Bratwurstart.

It was very surprising to see that the fitness kebab production after Bratwurstart with Basidiomycetes mycelium, in this case Pleurotus Saidis, shows palatinose molasses for athletes on the agricultural next stream. This is a clear advantage over other vegetable proteins as well as the customary fitness kebab production after Bratwurstart.

Creation of a fitness doner kebab production after Bratwurstart and display of the water activity For the water activity investigations, 80 g of doner kebab function mixture were mixed with 30 g of various vegetable proteins and 12.5 g of doner kebab spice mixture compositions.

All of the above individual components of the fitness doner kebab production according to the German sausage type or German type were weighed in to 800 g of distilled water and the kebab mix processed for 3 minutes in the Thermomix. Thereafter, 120 g of sunflower oil were added and the amount of doner kebab or doner kebab goods in the German sausage style or in the German style were emulsified for a further 3 minutes.

This amount of doner kebab or doner kebab good according to the German sausage type or German type is then vented in the vacuum device and produced and filled in cylindrical or conical layers or piles of doner kebab.

The vegan fitness kebab production according to Bratwurstart is produced in the kebab oven, at 90 ° C and 100 percent humidity Treated thermally for 1 h and, after the treatment, cooled in ice water for 1 h. The vegan kebab product in the German sausage style or German style is then stored overnight in the cold store.

According to the above fitness doner production after the start of the sausage, the water activity of the samples was measured 1 day after production and again 4 weeks later: control "CON", soy protein isolate "SPI", soy protein concentrate "SPC", sunflower protein concentrate "SFC", pea protein isolate "PPI", Pleurotus Saidis cultivated on apple pomace "PSA AT", Pleurotus Saidis cultivated on palatinous molasses "PSA PM", vegetarian "VEG" and / or animal variant with egg protein.

The techno-functionality from proteins is a description of properties that are responsible for the water-binding capacity "WBK", oil-binding capacity "ÖBK", emulsification capacity, foam stability and emulsifiability according to the German sausage type or German type.

In order to further describe the techno-functionality of the proteins according to the German sausage style or the German style, various proteins were added to the system of kebab meat according to the German sausage style or the German style and in the first step the properties of the thermal treatment.

In the second step of the procedure, the stickiness of the raw system was measured by means of a texture analyzer, as this property is of the highest value, especially when it is made from kebab in the German sausage style or in the German style.

A brine is produced from additives, proteins and spices with water and added to the kebab meat in the German sausage style or in the German style or with the fat. Mix everything in the Thermomix for 4 minutes. German sausage type kebab product or German type of free air fill a mold to determine the adhesive strength in the raw state.

The comparison of the mushroom mycelia according to the German sausage type or the German type with vegetable proteins, for example soy, wheat, sunflower, pea or potato, clearly shows that the water retention values in the kebab meat system are comparable to the kebab products according to the German sausage type or the German type .

When comparing the oil-binding capacity, the mushroom mycelia are of the German sausage type or the German type, although a little more oil was lost. Nevertheless, similar techno-functional properties in the German sausage style or in the German style as with vegetable proteins could be achieved.

By withdrawing the stamp according to the German sausage type or the German type with 5 mm / s, a negative force is measured, which is referred to as the so-called adhesive force according to the German sausage type or according to the German type.

The Basidiomycetes are mycelia in the kebab application according to the German sausage style or according to the German style, which surprisingly gives the system a very good adhesive strength.

This again underlines the high functional properties of Basidiomycete mycelia according to the German sausage type or the German type. This adhesive strength according to the German sausage type or the German type is very desirable and very surprising when compared with the other vegetable proteins.

It represents the expanded and improved successor of the penetrometer measurement that is also widespread.

Established in the field of kebab meat products in the German sausage style or in the German style, the procedure was specified in numerous works.

It could surprisingly be shown that the various properties of the German sausage type or the German type from Basidiomycete mycelia are comparable to vegetable proteins.

The Basidiomycete mycelium used according to the invention according to the German sausage style or according to the German style of Pleurotus Saidis submerged cultivated on palatinous molasses was prepared as follows for amino acid analysis and quantification of the amino acids in the lyophilized fungal mycelium was carried out using an amino acid analyzer.

The proteins were first subjected to total hydrolysis and / or S 433 for protein hydrolysates from Sykam amino acid analyzer and / or separation column LCA K13 S / N, LCA K04 S / N columns and / or sodium citrate buffer solution, pH 3, 4, sodium citrate buffer solution, pH 10 eluents and / or ninhydrin, pH 10, 85 reagent and / or ethanol / isopropanol / washing solution and / or 0.45 mL / min flow rate and / or 50 µL injection volume and / or Chromstar, version 7 software and / or amino acid calibration Declaration, L subject to tryptophan standards.

For the quantification of the amino acids, a one-point calibration according to the German sausage type or the German type was carried out. The sample preparation according to the German sausage type or the German type can be found here.

The lyophilized mushroom mycelium according to the German sausage style or the German style was ground in a mortar, rounded off 250 mg weighed into pyrex tubes and mixed with 6 mL 6 M HCl.

To avoid oxidation in the German sausage style or in the German style, the oxygen was removed by introducing nitrogen. Hydrolyzed according to the German sausage style or according to the German style was carried out for 24 and 48 hours at 110 ° C. in a drying cabinet. After cooling on ice in the German sausage style or in the German style, it was centrifuged off and membrane-filtered. To separate the acid according to the German sausage style or the German style, an aliquot was evaporated to dryness at 130 ° C. and taken up in 1 mL sample dilution buffer. After dilution with sample dilution buffer in the German sausage style or in the German style, the explanation for quantification using an amino acid analyzer was used.

The lyophilized mushroom mycelium according to the German sausage style or the German style was ground in a mortar, rounded off 250 mg weighed into Pyrex tubes and mixed with 6 mL 5 M NaOH. To avoid oxidation in the German sausage style or in the German style, the oxygen was removed by introducing nitrogen. Hydrolyzed according to the German sausage style or according to the German style was carried out for 24 and 48 hours at 110 ° C. in a drying cabinet. After cooling on ice in the German sausage style or in the German style, it was centrifuged off and membrane-filtered. An aliquot of the German sausage type or German type was evaporated to dryness at 130 ° C. and taken up in 1 ml of sample dilution buffer. After dilution with sample dilution buffer in the German sausage style or in the German style, the explanation for quantification using an amino acid analyzer was used.

The lyophilized fungal mycelium according to the German sausage style or German style was ground in a mortar, rounded off 250 mg mycelium were weighed into Pyrex tubes and 5 ml of 5 M oxidizing solution were added.

In sum, according to the German sausage style or the German style, there is an amino acid spectrum of a total of 18 amino acids, including the 8 essential and the two semi-essential amino acids arginine and histidine.

Procedure for the production of German sausage or German-style from largely natural, energy-adjustable and nutritional-adjustable foods that prevent lactose intolerance. The existing advanced training of the German sausage type or German type of kebab is concerned with a procedure for the production of lactose intolerance preventing or reducing peculiar kebab products in the German sausage type or German type based on milk, milk derivatives and / or plant-based milk kebab products and kebab meat or a Kebab meat product, with particular emphasis on the milk, milk derivatives and / or milk doner products on a plant basis being lactose free or lactose reduced and the doner kebab or kebab meat product without the use of chemically, physically or physicochemically processed or produced raw materials and without binding agents, emulsifiers, thickeners or Like. Is produced and these ingredients are processed and emulsified in a cutter or cutter.

The further training of the kebab invention according to the German sausage style or German style touches on a procedure for the production of largely natural energy value adjustable and nutritional value adjustable, lactose intolerance preventing peculiar kebab agents, which are produced by means of a gentle production technology known as MMS technology.

With regard to the nutritional status according to the German sausage type or the German type, it can be stated that there is still better energetic nutrition and that there is sufficient coverage of the need for essential nutrients within the framework of normal or natural daily nutrition.

It can also be stated that this development in the German sausage style or in the German style, which primarily results from a best food.

The normal or natural kebab meats belong to an average of 17-18 percent fat. Further training of the kebab type according to the invention according to the German sausage type or according to the German type, on the other hand, tasty kebab products according to the German sausage type or the German type with fat content of 4-10 percentages can be easily produced.

It is therefore desirable to develop low-fat and nutritionally high-quality kebab products or Eigenart doner products and bring them onto the market. It is therefore just as desirable to develop reduced-fat and improved kebab products or specialty kebab products and bring them onto the market. It is therefore just as desirable to develop reduced-fat and tasty doner kebab products or Eigenart doner products in the German sausage style or in the German style and bring them onto the market.

Disclosure is hereby incorporated into the existing application, it is not known to produce energy value-adjustable and nutritional value-adjustable foods based on milk or milk products and kebab meat or kebab meat products in the German sausage style or in the German style with the help of so-called MMS technology. So far, however, it has not been possible to produce such desirable foods in the German sausage style or in the German style that are suitable for people with lactose intolerance.

In the EU, 10 percent sickness shares to 15 percentages of the population suffer from lactose intolerance.

As a result, the lactose reaches the large intestine through normal doner kebab and is fermented there as normal kebab from the intestinal flora. As a result of normal kebab, there is a feeling of fullness, gas, cramp-like abdominal pain and often diarrhea as well.

It is therefore a matter of the existing development of the kebab invention, on the basis of lactose-free or lactose-reduced milk, milk derivatives and / or milk kebab products on a plant basis and kebab meat or kebab meat products and possibly salt and spices, producing improved nutritionally high-quality kebab products, which are also produced from people with Lactose intolerance can be consumed without hesitation.

This issue is solved by a procedure for the production of the German sausage type or the German type of foods that prevent or reduce lactose intolerance and are based on milk, milk derivatives and / or milk doner products on a plant basis and kebab meat or a kebab meat product according to the German sausage type or according to the German type , whereby with particular emphasis the milk, milk derivatives and / or milk doner products based on plants are lactose free or lactose reduced and the kebab meat or the kebab meat product is produced without binding agents, emulsifiers, thickeners or the like and these ingredients are processed and emulsified in a cutter or cutter will.

The kebab meat or the kebab meat product is preferably produced in the German sausage style or in the German style without use from chemically, physically or physico-chemically processed or produced raw materials.

According to a preferred embodiment, the foods produced according to the invention according to the German sausage type or according to the German type are largely natural, with their energy value and nutritional value being adjustable with particular emphasis.

Further development of the kebab type according to the German sausage type or the German type, further preferred embodiments are provided that can be used individually or in combination with the German sausage type or the German type. In addition, fruit, fruit products, vegetables, vegetable products and / or cereal products such as apples, apricots, artichokes, eggplants, baby carrots, bananas, basil, pears, cauliflower, beans, broccoli, blackberries, chicory, cowpea, dill, peas, strawberries, Figs, fennel, fresh potatoes, fresh walnuts, fresh garlic, fresh thyme, spring onions. Kidney beans, yellow lentils, yellow plum, pomegranate, grapefruit, green beans, green lentils, cucumber, hibiscus, raspberries, millet, carrots, chestnuts, chickpeas, cherries, kiwi, garlic, knotweed, cabbage, cress, pumpkin, leek, love Plum, May, corn tangerine, chard, mulberry, melon, nuts, nuts, okra, orange, paprika, persimmon, parsley, peppermint, peach, plum, mushrooms, pinto beans, purslane, lingonberry, quince, radish, Brussels sprouts, rosemary , Red mullet, red lentils, red plum, red pepper, red radish, beet, rocket, lettuce, broad bean, shallots, chives, pods, black radish, black cabbage, celery, soy, asparagus, spinach, spinach, pointed pepper, squash, tomatoes , Jerusalem artichoke, grapes, walnut, watermelon, grape leaf, lemon, onion developed; This will make it possible to change traditional and scientifically outdated consumer behavior in order to achieve macroeconomic benefit. With this kebab idea - kebab products after boiled sausage start and after cooked sausage start and minced meat kebab products using the essential raw material of fish and vegetable kebab products such as apples, apricots, artichokes, aubergines, baby carrots, bananas, basil, pears, cauliflower, beans, broccoli, blackberries, chicory, cowpeas , Peas, strawberries, figs, fennel, fresh potatoes, fresh walnuts, fresh garlic, fresh thyme, spring onions. Kidney beans, yellow lentils, yellow plum, pomegranate, grapefruit, green beans, green lentils, cucumber, hibiscus, raspberries, millet, carrots, chestnuts, chickpeas, cherries, kiwi, garlic, knotweed, cabbage, cress, pumpkin, leek, love Plum, May, corn tangerine, chard, mulberry, melon, nuts, nuts, okra, orange, paprika, persimmon, parsley, peppermint, peach, plum, mushrooms, pinto beans, purslane, lingonberry, quince, radish, Brussels sprouts, rosemary , Red mullet, red lentils, red plum, red pepper, red radish, beet, rocket, lettuce, broad bean, shallots, chives, pods, black radish, black cabbage, celery, soy, asparagus, spinach, spinach, pointed pepper, squash, tomatoes , Jerusalem artichoke, grapes, walnut, watermelon, vine leaf, lemon, onion and spice products such as ajwain, anise, aristo, asant, wild garlic, basil, fenugreek, bush tomato, chilli, curry leaves, angelica, fennel, fingerroot, galangal, clove, pomegranate , Indian bay leaves he, ginger, ginger, torch ginger, kaffir lime, capers, cardamom, garlic, button cabbage, coconut, coriander, cumin, cubeb pepper, caraway, turmeric, La Lot, long coriander, long pepper, lily, laurel, marjoram, mango, horseradish, poppy seeds , Carrot, nutmeg, nigella, pandanus leaves, perilla, parsley, pepper, allspice, pink pepper, rosemary, saffron, salt, clover, black, cardamom, black ruminant, mustard, sesame, Sichuan pepper, stone flower, star anise, tamarind, Tasmanian pepper, Thyme, vanilla, Vietnamese coriander, visa beans, juniper, wasabi, cinnamon, lemongrass and onion can be used. As a result, the nutritional value of the kebab based on the German sausage or the German type and in particular the kebab content according to the German sausage or the German type of vitamins and fiber can be supplemented or adjusted.

Preferably, skimmed milk with a fat content of the German sausage type or of 1.5 to 2 percent by weight “%” can be used. As a result, the fat content of the food according to the German sausage style or the German style can be reduced. In addition, nutritionally suitable vegetable oils or vegetable oil kebab mixes according to the German sausage type or the German type can be used in a proportion of up to 5 percent by weight “%” of the total emulsion or the entire kebab agent according to the German sausage type or the German type. This can increase the nutritional value of the German sausage type or German type of doner kebab.

Furthermore, the vegetarian training of the kebab invention or vegetarian kebab product according to the German sausage type or the German type, which can be produced according to one of the procedures described above, is also relevant. With this production technology according to the invention, a wide range of doner kebab product according to the German sausage type or German type group can be produced from foods based on milk / kebab meat. An important improvement is the use of lactose-free or lactose-reduced milk, milk derivatives and / or milk doner products in the German sausage style or in the German style on a plant-based kebab base, which makes these foods also accessible to consumers with lactose intolerance. It is surprising that the use of lactose-free or lactose-reduced milk, milk derivatives and / or milk kebab products in the German sausage style or in the German style on a plant-based kebab base enables the production of kebab from foods with an excellent kebab taste, texture and consistency is surprising, as lactose is often used as a carrier substance for Flavors or as an emulsifier in the development of the kebab invention and / or in vegetarian training of the kebab invention according to the German sausage type or according to the German type. The resulting increase in volume in the German sausage style or in the German style results in a better degree of distribution in the kebab meat. According to the invention, this effect is achieved solely by the MQL technology used in the German sausage style or in the German style, so that there is no need to add a kebab made from lactose.

Particular advantages of the existing training of the kebab invention according to the German sausage type or German type could be derived from the use of lactose-free or lactose-reduced milk, milk derivatives and / or milk doner products on a plant basis in kebab meat according to the German sausage type or the German type Schwartengewebs emulsion or connective tissue emulsion can be achieved.

Milk derivatives according to the existing development of the kebab invention according to the German sausage type or German type are in particular milk powder, whey and yoghurt in kebab meat.

As an example of a German sausage-style or German-style vegetable-based kebab product, soy milk in particular should be mentioned in kebab roast.

Further training of the doner kebab according to the invention according to the German sausage type or according to German type includes lactose-free or lactose-reduced milk, milk derivatives and / or dairy products on a plant basis in kebab meat less than 2.5 percent by weight '%' lactose, preferably less than 1.0 percent by weight, '%' lactose, more preferably less than 0.5 percent by weight '%' Lactose, preferably less than 0.1 percent by weight '%' lactose.

The inventive procedure according to the German sausage type or German type dispenses with the addition of doner kebab binders, in particular citric acid and salts thereof, phosphoric acid and salts thereof and kebab mixes thereof, emulsifiers and also organic doner mixes thereof or the like. Advantages of foods that are free from such kebab additives according to the German sausage type or the German type are, in particular, better compatibility of the kebab products according to the German sausage type or the German type, especially for people who suffer from allergies, and an inferior burden on the organism through these additives.

Fruits according to the existing development of the kebab invention according to the German sausage style or German style are in particular apples, apricots, artichokes, eggplants, baby carrots, bananas, basil, pears, cauliflower, beans, broccoli, blackberries, chicory, cowpea, dill, peas, strawberries , Figs, fennel, fresh potatoes, fresh walnuts, fresh garlic, fresh thyme, spring onions. Kidney beans, yellow lentils, yellow plum, pomegranate, grapefruit, green beans, green lentils, cucumber, hibiscus, raspberries, millet, carrots, chestnuts, chickpeas, cherries, kiwi, garlic, knotweed, cabbage, cress, pumpkin, leek, love Plum, May, corn tangerine, chard, mulberry, melon, nuts, nuts, okra, orange, paprika, persimmon, parsley, peppermint, peach, plum, mushrooms, pinto beans, purslane, lingonberry, quince, radish, Brussels sprouts, rosemary , Red mullet, red lentils, red plum, red pepper, red radish, beet, rocket, lettuce, broad bean, shallots, chives, pods, black radish, black cabbage, celery, soy, asparagus, spinach, spinach, pointed pepper, squash, tomatoes , Jerusalem artichoke, grapes, walnut, watermelon, grape leaf, lemon, onion developed; in this way it will be possible to change the traditional and scientifically obsolete in order to achieve a macroeconomic benefit. With this kebab idea - kebab products after boiled sausage start and after cooked sausage start and minced meat kebab products through the essential raw material of fish and vegetable kebab products such as apples, apricots, artichokes, aubergines, baby carrots, bananas, basil, pears, cauliflower, beans, broccoli, blackberries, chicory, cowpeas , Peas, strawberries, figs, fennel, fresh potatoes, fresh walnuts, fresh garlic, fresh thyme, spring onions. Kidney beans, yellow lentils, yellow plum, pomegranate, grapefruit, green beans, green lentils, cucumber, hibiscus, raspberries, millet, carrots, chestnuts, chickpeas, cherries, kiwi, garlic, knotweed, cabbage, cress, pumpkin, leek, love Plum, May, corn tangerine, chard, mulberry, melon, nuts, nuts, okra, orange, paprika, persimmon, parsley, peppermint, peach, plum, mushrooms, pinto beans, purslane, lingonberry, quince, radish, Brussels sprouts, rosemary , Red mullet, red lentils, red plum, red pepper, red radish, beet, rocket, lettuce, broad bean, shallots, chives, pods, black radish, black cabbage, celery, soy, asparagus, spinach, spinach, pointed pepper, squash, tomatoes , Jerusalem artichoke, grapes, walnut, watermelon, grape leaf, lemon, onion and kebab mixes thereof.

Spice products according to the existing training of the kebab invention according to the German sausage style or the German style are in particular ajwain, anise, aristo, asant, wild garlic, basil, fenugreek, bush tomato, chilli, curry leaves, angelica, fennel, fingerwort, galangal, clove, pomegranate , Indian bay leaves, ginger, ginger, torch ginger, kaffir lime, capers, cardamom, garlic, button cabbage, coconut, coriander, cumin, cubeb pepper, caraway, turmeric, La Lot, long coriander, long pepper, lily, laurel, marjoram, mango, horseradish , Poppy seeds, carrot, nutmeg, nigella, pandanus leaves, perilla, parsley, pepper, allspice, pink pepper, rosemary, saffron, salt, clover, black clover, cardamom, black clover, mustard, sesame, Sichuan pepper, stone flower, star anise, tamarind, Tasmanian Pepper, thyme, vanilla, Vietnamese coriander, visa beans, juniper, wasabi, cinnamon, lemongrass, onion and / or flavors and / or extracts and / or pulps and / or other kebab products.

Vegetables according to the existing development of the kebab invention according to the German sausage style or German style are in particular apples, apricots, artichokes, eggplants, baby carrots, bananas, basil, pears, cauliflower, beans, broccoli, blackberries, chicory, cowpea, dill, peas, strawberries , Figs, fennel, fresh potatoes, fresh walnuts, fresh garlic, fresh thyme, spring onions. Kidney beans, yellow lentils, yellow plum, pomegranate, grapefruit, green beans, green lentils, cucumber, hibiscus, raspberries, millet, carrots, chestnuts, chickpeas, cherries, kiwi, garlic, knotweed, cabbage, cress, pumpkin, leek, love Plum, May, corn tangerine, chard, mulberry, melon, nuts, nuts, okra, orange, paprika, persimmon, parsley, peppermint, peach, plum, mushrooms, pinto beans, Purslane, lingonberry, quince, radish, Brussels sprouts, rosemary, red mullet, red lentils, red plum, red pepper, red radish, turnips, rocket, lettuce, broad beans, shallots, chives, pods, black radish, black cabbage, celery, soy, asparagus , Spinach, spinach, pointed pepper, squash, tomato, Jerusalem artichoke, grape, walnut, watermelon, grape leaf, lemon, onion developed; in this way it will be possible to change the traditional and scientifically obsolete in order to achieve a macroeconomic benefit. With this kebab idea - kebab products after boiled sausage start and after cooked sausage start and minced meat kebab products using the essential raw material of fish and vegetable kebab products such as apples, apricots, artichokes, aubergines, baby carrots, bananas, basil, pears, cauliflower, beans, broccoli, blackberries, chicory, cowpeas , Peas, strawberries, figs, fennel, fresh potatoes, fresh walnuts, fresh garlic, fresh thyme, spring onions. Kidney beans, yellow lentils, yellow plum, pomegranate, grapefruit, green beans, green lentils, cucumber, hibiscus, raspberries, millet, carrots, chestnuts, chickpeas, cherries, kiwi, garlic, knotweed, cabbage, cress, pumpkin, leek, love Plum, May, corn tangerine, chard, mulberry, melon, nuts, nuts, okra, orange, paprika, persimmon, parsley, peppermint, peach, plum, mushrooms, pinto beans, purslane, lingonberry, quince, radish, Brussels sprouts, rosemary , Red mullet, red lentils, red plum, red pepper, red radish, beet, rocket, lettuce, broad bean, shallots, chives, pods, black radish, black cabbage, celery, soy, asparagus, spinach, spinach, pointed pepper, squash, tomatoes , Jerusalem artichoke, grapes, walnut, watermelon, grape leaf, lemon, onion and kebab mixes thereof.

Vegetable products according to the existing training of the kebab invention according to the German sausage style or the German style are in particular apples, apricots, artichokes, eggplants, baby carrots, bananas, basil, pears, cauliflower, beans, broccoli, blackberries, chicory, cowpea, dill, peas, strawberries , Figs, fennel, fresh potatoes, fresh walnuts, fresh garlic, fresh thyme, spring onions. Kidney beans, yellow lentils, yellow plum, pomegranate, grapefruit, green beans, green lentils, cucumber, hibiscus, raspberries, millet, carrots, chestnuts, chickpeas, cherries, kiwi, garlic, knotweed, cabbage, cress, pumpkin, leek, love Plum, May, corn tangerine, chard, mulberry, melon, nuts, nuts, okra, orange, paprika, persimmon, parsley, peppermint, peach, plum, mushrooms, pinto beans, purslane, lingonberry, quince, radish, Brussels sprouts, rosemary , Red mullet, red lentils, red plum, red pepper, red radish, beet, rocket, lettuce, broad bean, shallots, chives, pods, black radish, black cabbage, celery, soy, asparagus, spinach, spinach, pointed pepper, squash, tomatoes , Jerusalem artichoke, grapes, walnut, watermelon, grape leaf, lemon, onion developed; This will make it possible to change traditional and scientifically outdated consumer behavior in order to achieve a macroeconomic one. With this kebab idea - kebab products after boiled sausage start and cooked sausage start and minced meat kebab products using the essential raw material of fish and vegetable kebab products such as apples, apricots, artichokes, aubergines, baby carrots, bananas, basil, pears, cauliflower, beans, broccoli, blackberries, chicory, cowpeas , Peas, strawberries, figs, fennel, fresh potatoes, fresh walnuts, fresh garlic, fresh thyme, spring onions. Kidney beans, yellow lentils, yellow plum, pomegranate, grapefruit, green beans, green lentils, cucumber, hibiscus, raspberries, millet, carrots, chestnuts, chickpeas, cherries, kiwi, garlic, knotweed, cabbage, cress, pumpkin, leek, love Plum, May, corn tangerine, chard, mulberry, melon, nuts, nuts, okra, orange, paprika, persimmon, parsley, peppermint, peach, plum, mushrooms, pinto beans, purslane, lingonberry, quince, radish, Brussels sprouts, rosemary , Red mullet, red lentils, red plum, red pepper, red radish, beet, rocket, lettuce, broad bean, shallots, chives, pods, black radish, black cabbage, celery, soy, asparagus, spinach, spinach, pointed pepper, squash, tomatoes , Jerusalem artichoke, grapes, walnut, watermelon, vine leaf, lemon, onion and / or flavors and / or extracts and / or pulps and / or other processed products or kebab products made from vegetables.

Grain products according to the existing training of the kebab invention according to the German sausage type or German type are in particular cereals, such as wheat, rice, maize, rye, barley, soy, oats, millet and kebab mixes according to the German sausage type or the German type thereof or processed products or kebab products from it.

Salts according to the existing development of the kebab invention according to the German sausage type or German type are in particular table salt, sea salt, evaporated salt, Himalayan salt and kebab mixes thereof.

Spices according to the existing development of the kebab invention according to the German sausage style or German style are in particular ajwain, anise, aristo, asant, wild garlic, basil, fenugreek, bush tomato, chilli, curry leaves, angelica, fennel, fingerroot, galangal, clove, pomegranate , Indian bay leaves, ginger, ginger, torch ginger, kaffir lime, capers, cardamom, garlic, button herb, coconut, coriander, Cumin, cubeb pepper, caraway, turmeric, la lot, long coriander, long pepper, lily, laurel, marjoram, mango, horseradish, poppy seed, carrot, nutmeg, nigella, pandan leaves, perilla, parsley, pepper, allspice, pink pepper, rosemary, Saffron, salt, clover, black clover, cardamom, black cumin, mustard, sesame, Sichuan pepper, stone flower, star anise, tamarind, Tasmanian pepper, thyme, vanilla, Vietnamese coriander, visa beans, juniper, wasabi, cinnamon, lemon grass, onion and vegetarian kebab or kebab mixes thereof.

The nutritionally suitable vegetable oils of the German sausage type or of the German type according to the invention include in particular avocado oil, peanut oil, hazelnut oil, pumpkin oil, linseed oil, olive oil, palm kernel oil, palm oil, rapeseed oil, sesame oil, soybean oil, sunflower oil, grapeseed oil, walnut oil, wheat germ oil and vegetarian kebab Kebab mixes from it.

According to the German sausage type or German type, the starting materials should not be processed or produced chemically, physically or physico-chemically according to the invention. This includes in particular the avoidance of fillers and preservatives, in particular benzoic acid and salts thereof, acetic acid and salts thereof, gallates, hexamethylenetetramine, lactic acid and salts thereof, nitrates and nitrites, PHB esters and salts thereof, salts of orthophosphoric acid, phosphoric acid and salts thereof, propionic acid and salts thereof, sulfur dioxide and sulfites, sorbic acid and salts thereof, and kebab mixes thereof. This has the advantage that the kebab products are natural and therefore more suitable for allergy sufferers.

According to the invention, further training of the doner kebab according to the German sausage or German style, it is preferred to add connective tissue and / or rind emulsion and milk emulsion. In this way, a further improvement and simplification of the disclosed procedure according to the German sausage start or according to the German type can be achieved. In this way, chilled or frozen kebab meat can be used in the production without the taste of the kebab products suffering, while with the disclosed procedure only fresh kebab meat could be used, i.e. kebab meat that is suitable for athletes.

The composition and the calorie content of the preparations according to the invention according to the German sausage type or the German type can be programmed as desired by the choice and processing of the starting materials, so that kebab products according to the German sausage type or the German type with a wide variety of targeted calorific values and an optimal combination of high enjoyment value and nutritional value as well as having an improved shelf life and beneficial utility value.

In particular, the döner kebab products produced in the burger patty style and kebab products in the German sausage style or in the German style can be produced, which in contrast to the well-known kebab products in the German sausage style or the German style are easier to prepare, quantitatively easier to transport and gastronomically processed can.

The kebab products of the German sausage style or German style produced according to the technology according to the invention are just as particularly suitable for health policy measures, as they can be used specifically for preventive purposes as part of primary preventive health care and health education and are therefore of major economic importance.

The technology according to the invention can also be used in a particularly advantageous manner for the production of brand-new fitness kebab product in the German sausage style or in the German style for mainly carnivorous fish species, such as salmon, trout, but also for other protein-based athletes. The technology according to the invention can also be used in a particularly advantageous manner for the production of brand-new fitness kebab products for mainly kebab types according to the German sausage type or the German type, such as poultry using lactose-free or lactose-reduced milk, milk derivatives and / or kebab products according to the German sausage type or use the German style on a plant basis as a complete or partial substitute for fish meal and fish oil. Milk has a similar amino acid composition in the German sausage style or in the German style as fish meal and is therefore a nutritionally fully-fledged substitute for fish meal as far as possible.

The fitness doner kebab products of the German sausage type or of the German type produced according to the procedure according to the invention can be used in particular for the aquaculture that is now being developed to a considerable extent.

Conventional doner kebab product according to the German sausage style or the German style for carnivorous fish consists in the determination of rounded off 60 - 70 percent by weight '%' fish meal, 5 - 20 percent by weight '%' fish oil, 15 - 30 percent by weight '%' products made from grain, soy and oilseeds and, in small amounts or concentrations, kebab additives such as vitamins and minerals. The fish meal / fish oil comes mainly from industrial deep sea fishing.

In the following examples, preferred embodiments of the process and the kebab products are explained in detail after the development of the kebab invention according to the German sausage type or the German type.

Production from MMS doner products in the manner of boiled sausage, doner meat cheese and cold cuts.
30 kg of frozen lactose-free skimmed milk is frozen and chopped as required. This kebab product can be made from milk ice cream using an ice cream machine in the German sausage style or in the German style.

If desired, special oils and fats can be added to this homogeneous kebab mix in the German sausage style or in the German style before freezing in an accumulation or concentration of, for example, 3 to 6 kg. In this case, the amount of doner kebab or doner kebab good according to the German sausage style or the German style is mixed at temperatures between about 20 - 30 ° C until a homogeneous emulsion is formed.

At the same time, 60 kg of kebab meat are minced in the German sausage style or in the German style and thoroughly mixed with the desired natural spices.

In a final step, the chilled German sausage-style or German-style kebab mix and the frozen milk are placed in a cutter and thoroughly emulsified.

The mass produced in this way, i.e. the basic doner roast according to the German sausage style or the German style, is further processed or filled and packaged in the usual way.

In a preferred embodiment, 10 kg of the 60 kg kebab portion of the German sausage type or German type are replaced by a rind emulsion or a rind emulsion / skimmed milk emulsion. This modified procedure according to the German sausage style or the German style is recommended if you want to have a higher proportion of connective tissue or stuck together food factory or if not freshly slaughtered kebab meat in the German sausage style or in the German style or relatively fresh kebab meat in the German sausage style or in the German style, but previously strongly chilled or frozen kebab meat, the taste components of which are known to be reduced.

The rind emulsion can be produced in various grain sizes or fineness, depending on the type of kebab product, according to the German sausage type or the German type. In principle, it is, for example, a raw rind emulsion, which is produced from 5 kg rind and a bed of 5 kg ice and brine.

In a special modification according to the German sausage style or the German style, the 5 kg rind is soaked in a 10 percent brine, then the brine is frozen and mixed with 5 kg of lactose-free milk, mixed and frozen. This rind emulsion in the German sausage style or German style is then added to the kebab portion.

In the case of somewhat coarser kebab products according to the German sausage style or German style, the washed rinds can be cut into small particles with an edge length of 1 mm and then added to the German sausage style or German style kebab product. This modification is particularly suitable for coarse kebab products according to the German sausage style or the German style.

Production from MMS kebab products in the manner of grilled products and other kebab products based on bratwurstart, beer ham, patty and kebab type. These German sausage-style or German-style kebab products use an increased proportion of kebab meat, which results from the ingredients, such as diced pork and salted.

MMS kebab product in the form of a liver sausage, liver pate or liver cream. In the production of this doner kebab product, 6 kg of the 60 kg kebab meat portion are replaced by raw pork liver and basically processed as in Example 1. MMS doner product i German sausage style or German style n type of fish sausage surimi and / or an organic fish sausage surimi and / or organic crab pate.

With this procedure variation, 20 to 30 kg of the 60 kg kebab portion according to German sausage style or according to German style with crab meat, shrimp meat, crab meat or lobster meat or extracts or parts of these marine animals for athletes. For the fish pie or fish kebab / fish gyro or the fish rotisserie according to the German sausage style or the German style, 10 to 30 kg of primarily watered sea fish fillet are thoroughly mixed with table salt and spices in the cutter or cutter. Then, in the usual way, German sausage style or German style is brewed and further processed. MMS kebab product in the German sausage style or in the German style in the form of a spread, a herb pie, a spread with cocoa and honey.

In this rotisserie product variation, a minced meat rotisserie amount or minced meat rotisserie material touches the production from rotisserie meat sausage and / or minced meat, a procedure for producing the rotisserie amount or rotisserie minced meat from it and their use as a characteristic rotisserie minced meat product according to the kebab type or Turkish kebab type Rotary spit product variation also affects a bone particle amount of rotisserie spit or bone particles of rotisserie material for producing from rotisserie bone roast and / or bone particles, a procedure for producing the amount of rotisserie or rotisserie bone material from it and their use as a characteristic of rotisserie bone material according to the kebab type or Turkish kebab type.

• Fischproteinkonzentrat 5 Gewichtsprozent in Prozenten berechneter Anteil, Fischöl 1, 5 Gewichtsprozent in Prozenten berechneter Anteil,
• Laktose freies Milchpulver beziehungsweise Milchderivate 55 Gewichtsprozent in Prozenten berechneter Anteil,
• Mineralienmix 1, 25 Gewichtsprozent in Prozenten berechneter Anteil
• Presshilfsmittel 2, 5 Gewichtsprozent in Prozenten berechneter Anteil,
• Rapsöl oder Leinsamen Öl 1, 5 Gewichtsprozent in Prozenten berechneter Anteil,
• Sojamehl 10 Gewichtsprozent in Prozenten berechneter Anteil,
• Vitaminmix 1, 25 Gewichtsprozent in Prozenten berechneter Anteil,
• Weizenmehl genauso fermentiert 22 Gewichtsprozent in Prozenten berechneter Anteil,

In this kebab product variation according to the German sausage type or German type, the special ingredients are added in the desired concentration or concentration and mainly about 5 kg of sunflower oil, another oil or another oil mixture are added or in the German way:

• Fish protein concentrate 5 percent by weight in percent calculated proportion, fish oil 1, 5 percent by weight in percent calculated proportion,
• Lactose-free milk powder or milk derivatives 55 percent by weight as a percentage, calculated proportion,
• Mineral mix 1, 25 percent by weight as a percentage
• Pressing aids 2, 5 percent by weight in percent calculated proportion,
• Rapeseed oil or linseed oil 1, 5 percent by weight as a percentage, calculated proportion,
• Soy flour 10 percent by weight as a percentage,
• Vitamin mix 1, 25 percent by weight in percent calculated proportion,
• Wheat flour fermented in the same way 22 percent by weight in percent calculated proportion,

First, the ingredients are after German sausage type or German type in a mill to a particle size of less than 500 µm. Ingredients according to the German sausage style or German style improve the mixing ability of the ingredients and the digestibility of nutrients for the athletes.
Then a homogeneous composition is determined by mixing according to the German sausage style or the German style. The milk powder according to the German sausage style or the German style can also be added first in this step.
This is followed by a compaction of the ingredients according to the German sausage style or the German style by mechanically pressing them through a press mold. In the case of the German sausage type or German type of kebab production, a distinction is made between procedures that significantly influence the properties of kebab production and its bioavailability. Depending on the procedure, you get compressed, expanded or extruded doner kebab products in the German sausage style or in the German style.

As a kebab product, extruded kebab products in the German sausage style or in the German style with a high protein and fat content are primarily considered, which also have good water absorption and high water stability and slowly sink in salt water. The German sausage type extrusion process is essentially a cooking process in which the starchy components are broken down and the proteins are denatured. The kebab ingredients according to the German sausage style or German style are treated with steam in order to bring the moisture content to 20 - 30 percent by weight "%" and the temperature or kebab warming to 65 - 95 ° C. One speaks here of preconditioning according to the German sausage type or according to the German type. The mixture is then further heated in the extruder under pressure by mechanical processing according to the German sausage type or the German type, in order to reach temperatures of 120-140 ° C. By influencing the steam pressure according to the German sausage type or the German type, the sinking behavior and swimming behavior of the kebab products according to the German sausage type or the German type can be regulated over a wide range in this procedure step. Slowly sinking kebab products of the German sausage style or German style with a density of rounded 0.25-0.3 g / cm3 are best suited as kebab products.

The hot kebab product melt according to the German sausage style or German style is then relaxed, shaped and cut. As soon as the hot amount of doner kebab or doner kebab good in the German sausage style or in the German style leaves the extruder, some of the water evaporates. This leads to an increase in the volume and porosity of the amount of doner kebab product. The kebab products according to the German sausage style or German style are then dried to a final moisture content of 8-10 percent by weight “%”. The dried extrudates according to the German sausage style or the German style are then sprayed in the warm state directly after drying or drying out or desiccation or, in general, the removal from liquids from the kebab production according to the German sausage style or the German style with the fish oil and the rapeseed oil. Here you can also add other German sausage-style or German-style additives, such as flavorings, attractants, and antioxidants.

The existing development of the kebab invention according to the German sausage type or the German type also affects a cheese-containing ready-made doner kebab dish in a preparation packaging, characterized in that the preparation packaging is suitable for microwaves and / or oven, that in at least one compartment of the preparation packaging, the meat portion and / or fish portion and / or the proportion of fruit and / or vegetables and / or cheese based on the total amount of doner kebab or kebab goods according to the German sausage type or the German type of the content of the compartment is at least 20 percent by weight '%' and that the meat and / or fish portion and / or fruit portion and / or vegetable portion and / or cheese portion in the at least one compartment, based on the total amount of doner kebab or kebab goods of the German sausage type or German type, 70 to 100 percent by weight '%' cheese such as processed cheese and / or meat h and / or comprises or consists of fish and / or fruit and / or vegetables.

The existing development of the kebab invention according to the German sausage type or German type affects a ready-made doner kebab dish containing cheese and / or ready-made doner kebab dish containing fish and / or ready-made doner kebab dish containing fruit and / or ready-to-eat kebab dish containing vegetables in a preparation packaging, with particular emphasis on the preparation packaging. or is suitable for the oven and with particular emphasis in at least one compartment of the preparation packaging the meat portion and / or fish portion and / or fruit portion and / or vegetable portion and / or cheese portion based on the total amount of doner kebab or kebab goods of the contents of the compartment is at least 20 percent by weight '%' and with particular emphasis on the meat portion and / or fish portion and / or fruit portion and / or vegetable portion and / or cheese portion in the at least one compartment related to the total amount of doner kebab In some cases, doner kebab goods include or consist of 70 to 100 percent by weight of “%” cheese such as cheese such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables.
The development of the kebab invention according to the German sausage type or German type also affects a set comprising such a ready-to-eat kebab meal as well as a separately packaged flavoring component and / or a piece of cutlery as well as the use of the contents of the at least one compartment as a bread topping or spread, as cold or warm Part of a meal or as a cold or warm meal.
In particular, the development of the kebab invention according to the German sausage type or the German type of a procedure for the production of a meat-containing ready-made kebab dish and / or fish-containing ready-made kebab dish and / or fruit-containing ready-made kebab dish and / or vegetable-containing ready-made kebab dish and / or cheese-containing ready-made kebab dish in a prepackaging.
For example, cheese has long been a component of human food according to the German sausage type or the German type. Accordingly, according to the German sausage type or the German type, there are dishes containing cheese in the kitchens of practically every country. The preparation and composition of the respective dishes according to the German sausage style or the German style vary greatly. This depends on the conditions according to the German sausage type or the German type, such as the raw materials available, regional or national preferences as well as religious requirements.

Accordingly, a number of brand-new foods in the German sausage style or in the German style based on cheese have recently been developed. In addition to the cheese snacks that have been known for a long time, such as oven cheese, cheese sticks or breaded cheese, there is cheese as a topping on bread in the form of slices, cheese spreads or in the freezer area on pizza. In addition, cheese is heated in the pan in the German sausage style or in the German style, oven or deep fryer as well as in grated form for gratinating, for example, as a basis for pizza, casseroles, baked potatoes, etc.

If the described kebab products according to the German sausage type or German type are only offered as frozen goods, they have the disadvantage that they have to be thawed before consumption, that transport and storage are energy-intensive and that after thawing the corresponding kebab product according to German sausage type or the German way must be consumed as quickly as possible. Other kebab products of the German sausage style or German style, on the other hand, are relatively complex to prepare, since they have to be prepared in the oven or in the pan.
The matter of the existing training of the kebab invention according to the German sausage type or German type was therefore to provide a cheese-containing kebab ready-to-eat meal that can be prepared as easily and quickly as possible, with particular emphasis on being able to enjoy it immediately after storage in accordance with the regulations and prefers should be storable with relatively little energy consumption.
Furthermore, it was a matter of further training the kebab invention according to the German sausage style or German style, to provide a cheese-containing ready-to-eat kebab meal that meets the consumer’s aesthetic and taste requirements, can be consumed hot as well as cold and also for the trade or distribution and the Consumer is simple and easy to handle.

This matter is solved by a cheese-containing doner ready-made meal in the German sausage style or in a preparation packaging, whereby the preparation packaging is microwaveable and / or oven-suitable and with particular emphasis in at least one compartment of the preparation packaging the cheese portion based on the total amount of kebab Döner Gut of the content of the compartment according to the German sausage type or German type is at least 20 percent by weight '%' and with particular emphasis on the proportion of cheese in the at least one compartment in relation to the total amount of doner kebab or kebab goods of the cheese 70 to 100 percent by weight of “%” cheese such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables or consists thereof. In the context of this application, cheese such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables is understood to mean an amount of doner kebab or kebab good according to the German sausage type or the German type with cheese flavor, the edible fat or edible oils, proteins , Melting salt and water and prefers with the help of heat and intense shear to a smooth, homogeneous amount of doner kebab or kebab good has been processed. Cheese such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables are produced in accordance with the cheese ordinance, but its ingredients do not comply with the cheese ordinance. Preferred cheese such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables comprises cheese, butter, milk protein, sweet whey powder, melting salt E 339, E 450c, E 452, E 462 and / or the coloring agent beta carotene E 1609. Particularly preferred cheeses such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables comprise 35 to 45 percent by weight “%” fat in the dry amount. Particularly preferred cheeses such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables include cheese made from cow's milk, vegetable fat, water, milk protein, melting salt E 452 or E and natural potato starch as a separating agent.

In the context of this application, a ready-made kebab meal according to the German sausage type or German type is understood to mean a dish that can be consumed directly by humans and, if necessary, immediately from the packaging. Of course, this does not rule out that the enjoyment of consumption can be increased by heating the dish beforehand in the German sausage style or in the German style.

It is important for the existing development of the kebab invention according to the German sausage type or the German type that the preparation packaging is oven-proof for common household ovens and / or microwaves. In a particularly preferred embodiment of the further development of the kebab invention according to the German sausage style or the German style, the preparation packaging is different packaging than conventional Athmos packaging or vacuum packaging.

In the context of this text, a German sausage type or German type of compartment is the subdivision of preparation packaging, which is designed in such a way that, if the sealed preparation packaging is handled properly, no kebab mix according to the German sausage type or the German type of the contents of the compartment with the contents of others Compartments takes place.

It has been shown that by using cheese like processed cheese and / or meat and / or fish and / or fruit and / or vegetables, in particular in the preferred embodiments defined above, can produce surprisingly visually appealing doner kebab products. This applies in particular when the cheese, such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables, is processed in the procedure according to the invention described below. In particular, the cheese to be used according to the invention such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables has the properties necessary or preferred for the production of the ready-to-eat kebab meal according to the invention, the cheese to be used according to the invention such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables are suitable for pasteurization, ie they have a flow behavior so that they are uniformly redistributed during pasteurization. Of course, the melting point of the cheese depends on its composition and must be taken into account for the flow process.
The cheese to be used according to the invention, such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables, does not show any quality defects that could result from pasteurization and possibly subsequent renewed heating during the preparation of the ready-to-eat kebab meal. In particular, no components settle on the cheese and, just as with renewed heating after pasteurization in the German sausage style or in the German style, a good optical property is retained.
The cheese used according to the invention such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables is tasty both in the solid and just as liquid state and suffers from the production method according to the invention for the ready-made kebab meal according to the invention according to the German sausage type or German type as well as any subsequent heating, no significant change in taste.
The cheese used according to the invention according to the German sausage type or according to the German type, such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables is combined with ingredients for a sliceable amount of kebab according to the German sausage type or German type or kebab good and is also connected to the insert when heated.
The cheese used according to the invention according to the German sausage type or according to the German type, such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables, can be designed in such a way that it has to be wrapped around the cutlery when consumed, similar to that for fondue , so that it detaches itself from the amount of doner kebab or doner good in the German sausage style or in the German style, which can be desirable for large quantities of applications.
The cheese used according to the invention according to the German sausage type or according to the German type, such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables can, in certain embodiments, either be produced on a plant basis or all ingredients can be designed so that they Satisfy religious requirements: The cheese used according to the invention according to the German sausage type or according to the German type, such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables, is halal in a preferred embodiment, ie suitable for consumption by Muslim consumers . This means that, for example, no animal rennet that does not come from a Halal slaughter according to the German sausage style or the German style is used. In another preferred embodiment of the cheese used for this purpose according to the invention, such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables, it is kosher. In this case, for example, no animal laab according to the German sausage type or the German type may be used and the cheese such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables is preferably produced on a plant basis.

In preferred embodiments of the cheese-containing ready-to-eat doner meal according to the invention in preparation packaging according to the German sausage type or the German type, the minimum proportion of cheese and / or meat and / or fish and / or fruit and / or vegetables in the at least one compartment of the preparation packaging is at least 25 percent by weight. % 'prefers 35 weight percent,'% 'further prefers at least 44 weight percent%. The expert can easily understand that, depending on the design of the ready-made kebab meal containing cheese and / or ready-made kebab dish containing meat and / or ready-made kebab dish containing fish and / or ready-made kebab dish containing fruit and / or ready-made kebab dish containing vegetables, minimum proportions of 35-95 weight percent "%" may be preferred in the respective compartment. As a maximum proportion of the cheese-containing and / or meat-containing and / or fish-containing and / or fruit-containing and / or vegetable-containing in the relevant compartment of the preparation packaging, 45-95 weight percent “%” is preferred depending on the embodiment. Preferred ranges for the cheese portion and / or meat portion and / or fish portion and / or fruit portion and / or vegetable portion in the relevant compartment of the preparation packaging are 25-95 percent by weight, 35-80 percent by weight, again preferably 40-70 percent by weight "%" And especially prefers 44-56 percent by weight%. For all cheese and / or meat and / or fish and / or or fruit and / or vegetable proportions, the relevant proportion of cheese such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables is 70 to 100 percent by weight “%” based on the total amount of kebab or kebab item in the best kebab .

Preference is given to a ready-made cheese-containing kebab dish according to the invention and / or ready-to-eat kebab dish containing meat and / or ready-to-eat kebab dish containing fish and / or ready-to-eat kebab dish containing fruit and / or ready-to-eat kebab dish containing vegetables i according to the German sausage type or according to the German type in a preparation packaging, with particular emphasis on the best before date at a temperature of 0 -4 ° C, preferably at 0-7 ° C, is at least 14 days.

It is preferred that the minimum shelf life of the ready-made kebab meal according to the invention at a temperature of 0 ° C. to 4 ° C. is at least 21 days and again preferably 45 days. It is also preferred according to the invention that the stated minimum shelf lives apply to a temperature range from 0 ° C to 7 ° C.

The ready-to-eat kebab meal according to the invention in the German sausage style or in the German style at 0 ° C to 7 ° C even has a minimum shelf life of 3 to 6 months, particularly preferably a minimum shelf life of 21 days to 4 months without refrigeration.

Of course, the achievable minimum shelf life according to the German sausage type or the German type also depends on the ingredient (s).

In the context of this registration, the best before date is understood to mean the period in which, in the intended case, a German sausage type or German type of food can be enjoyed without any significant loss of taste or quality and without any health risk.

Advantages of the preferred ready-to-eat kebab meal according to the invention are that, due to the surprisingly long best-before date, it can be sold as refrigerated food or without refrigeration.

The preparation packaging preferably only includes one kebab compartment according to the German sausage type or German type, but it can include further kebab compartments that can include other ingredients such as vegetables and fruits such as apples, apricots, artichokes, aubergines, baby carrots, bananas, basil, pears , Cauliflower, beans, broccoli, blackberries, chicory, cowpea, dill, peas, strawberries, figs, fennel, fresh potatoes, fresh walnuts, fresh garlic, fresh thyme, spring onions. Kidney beans, yellow lentils, yellow plum, pomegranate, grapefruit, green beans, green lentils, cucumber, hibiscus, raspberries, millet, carrots, chestnuts, chickpeas, cherries, kiwi, garlic, knotweed, cabbage, cress, pumpkin, leek, love Plum, May, corn tangerine, chard, mulberry, melon, nuts, nuts, okra, orange, paprika, persimmon, parsley, peppermint, peach, plum, mushrooms, pinto beans, purslane, lingonberry, quince, radish, Brussels sprouts, rosemary , Red mullet, red lentils, red plum, red pepper, red radish, beet, rocket, lettuce, broad bean, shallots, chives, pods, black radish, black cabbage, celery, soy, asparagus, spinach, spinach, pointed pepper, squash, tomatoes , Jerusalem artichoke, grapes, walnut, watermelon, grape leaf, lemon, onion developed; This will make it possible to change traditional and scientifically outdated consumer behavior in order to achieve macroeconomic benefit. With this kebab idea - kebab products after boiled sausage start and after boiled sausage start and minced meat kebab products using the essential raw material of fish and vegetable kebab products such as apples, apricots, artichokes, aubergines, baby carrots, bananas, basil, pears, cauliflower, beans, broccoli, blackberries, chicory, cowpea , Peas, strawberries, figs, fennel, fresh potatoes, fresh walnuts, fresh garlic, fresh thyme, spring onions. Kidney beans, yellow lentils, yellow plum, pomegranate, grapefruit, green beans, green lentils, cucumber, hibiscus, raspberries, millet, carrots, chestnuts, chickpeas, cherries, kiwi, garlic, knotweed, cabbage, cress, pumpkin, leek, love Plum, May, corn tangerine, chard, mulberry, melon, nuts, nuts, okra, orange, paprika, persimmon, parsley, peppermint, peach, plum, mushrooms, pinto beans, purslane, lingonberry, quince, radish, Brussels sprouts, rosemary , Red mullet, red lentils, red plum, red pepper, red radish, beet, rocket, lettuce, broad bean, shallots, chives, pods, black radish, black cabbage, celery, soy, asparagus, spinach, spinach, pointed pepper, squash, tomatoes , Jerusalem artichoke, grapes, walnut, watermelon, grape leaf, lemon, onion and spices such as ajwain, anise, aristo, asante, wild garlic, basil, fenugreek, bush tomato, chilli, curry leaves, angelica, fennel, fingerwort, galangal, clove, pomegranate , Indian bay leaves, ginger , Ginger, torch ginger, kaffir lime, capers, cardamom, garlic, button herb, coconut, coriander, cumin, cubeb pepper, caraway, turmeric, La Lot, long coriander, long pepper, lily, laurel, marjoram, mango, horseradish, poppy seeds, carrot pepper, Nutmeg, nigella, pandanus leaves, perilla, parsley, pepper, allspice, pink pepper, rosemary, saffron, salt, schabziegerklee, Black, cardamom, black cumin, mustard, sesame, Sichuan pepper, stone flower, star anise, tamarind, Tasmanian pepper, thyme, vanilla, Vietnamese coriander, visa beans, juniper, wasabi, cinnamon, lemongrass, onion and mushrooms such as apple blot, bering, oyster oyster mushrooms Bag puff, birch mushroom, birch pearling, pear pearling, pale chanterelle, blood-red boletus, patty, brown felt bolet, brown leather blotch, placeholder, brown rasling, brown cap, brown red funnel, broad-leaved gluck, beech, broad-leaved wood blot, beech, broccoli, beech Thorny spiky beard, thin aniseed bark, real irritant, oak milkling, red oak cap, ice mushroom, donkey ear, red aspen cap, false red-footed boletus, fine-scaled knight, spruce irritant, spruce cone, felty yellow-footed, flocked red cap, witch-stemmed franche siger amanita, lady deaf, frost snail, fox-red cap, garden giant umbrella, yellow coral, yellow hollow-footed boletus, yellow-stemmed trumpet chanterelle, decorated belt-foot, decorated, slimy-head, golden-fur-schüpling, gold, golden-liquid milkling, gray-red coral coral, sap Gray vaginal twig, greyish-stemmed vascular dachshund, large yellow foot, pitcher root, green anis funnel, green herring puff, green field paw, green paw hawk mushroom, hornbeam, hare, hare, ruff, hornbill, hornbill, hornbill, chestnut, chestnut, chestnut, chestnut, chestnut Pine stone mushroom, small forest mushroom, button-stalked tufted rabbit, cartilaginous rasling, placeholder, granular boletus, curly mother hen, king oyster mushroom, cow's mouth, cow earling, copper-red yellow foot ß, Salmon irritant, long-stemmed cup lobster, bright red deaf, may mushroom, chestnut boletus, march snail, Mohrenkopf monk's head, morel cup, adder-stemmed snail, carnation-stemmed snail, net-stemmed, witch-boletus, placeholder, placeholder, placeholder, placeholder, placeholder funnel , Placeholder, peach peach, placeholder, purple-black puff, smoky-leaved sulfur head, deer-brown roof mushroom Blackthorn, Dirty Red Knight, Schopftintling, Scaly Porling, Sulfur Porling, Pig's Ear, Bread Stump Mushroom, Edible Mushroom, Norway Morel, Porcini Mushroom, Stink Morel, Stick Sponge, Sü ßlicher beech milkling, dead trumpet, trumpet chanterelle, multi-colored birch mushroom, violet, lacquer funnel, violet red chalk knight, violet veil, water stained red chalk knight, white anise plant, white porcini mushroom, meadow mushroom, meadow mushroom, woolly slice of bread, placeholder, rice dumplings, etc. consists of several end-components intended for consumption.

Preference is given to a ready-to-eat kebab dish according to the invention and / or meat-containing ready-to-eat kebab dish and / or ready-to-eat kebab dish containing fruit and / or ready-to-eat kebab dish containing vegetables and / or ready-to-eat kebab dish containing vegetables in a preparation packaging, with one or more ingredients belonging to at least one compartment , selected from the group consisting of sausage products, eggs, kebab meat products in the German sausage style or in the German style, mushrooms, vegetables, herbs, rice, pasta, bread, seafood and fruits. Of course, the expert can also make further combinations.

Preferred types of cheese are, for example, Edam, Emmentaler, Chester, Gouda, Kaskaval, Feta, cream cheese, smoked cheese, etc. in liquid or solid form. These types of cheese are particularly preferred as cheese, such as processed cheese, or other ready-to-eat kebab meals with meat and / or fish and / or fruit and / or vegetables.

Preferred kebab products of the German sausage style or German style in this context are just as sucuk "Turkish garlic sausage", preferred in sucukdöner, diced or donated like sausages, preferred in slices or as cocktail sausages, especially mortadella style, preferred in cubes and sausage kebab such as salami , prefers in cubes.

Preferred vegetable kebabs of the German sausage type or German type are such as tomato type, paprika type, pea type, carrot type, corn type, red bean type, potato type, aubergine type, leek type, broccoli type, onion type and / or with apples, apricots, artichokes, aubergines, Baby carrots, bananas, basil, pears, cauliflower, beans, broccoli, blackberries, chicory, cowpea, dill, peas, strawberries, figs, fennel, fresh potatoes, fresh walnuts, fresh garlic, fresh thyme, spring onions. Kidney beans, yellow lentils, yellow plum, pomegranate, grapefruit, green beans, green lentils, cucumber, hibiscus, raspberries, millet, carrots, chestnuts, chickpeas, cherries, kiwi, garlic, knotweed, cabbage, cress, pumpkin, leek, love Plum, may, corn tangerine, chard, mulberry, melon, nuts, nuts, okra, Orange, paprika, persimmon, parsley, peppermint, peach, plum, mushrooms, pinto beans, purslane, cranberry, quince, radish, Brussels sprouts, rosemary, red mullet, red lentils, red plum, red pepper, red radish, beets, rocket, Lettuce, broad bean, shallots, chives, pods, black radish, black cabbage, celery, soy, asparagus, spinach, spinach, pointed pepper, squash, tomato, Jerusalem artichoke, grapes, walnut, watermelon, grape leaf, lemon, onion developed; This will make it possible to change traditional and scientifically outdated consumer behavior in order to achieve macroeconomic benefit. With this kebab idea - kebab products after boiled sausage start and after boiled sausage start and minced meat kebab products using the essential raw material of fish and vegetable kebab products such as apples, apricots, artichokes, aubergines, baby carrots, bananas, basil, pears, cauliflower, beans, broccoli, blackberries, chicory, cowpea , Peas, strawberries, figs, fennel, fresh potatoes, fresh walnuts, fresh garlic, fresh thyme, spring onions. Kidney beans, yellow lentils, yellow plum, pomegranate, grapefruit, green beans, green lentils, cucumber, hibiscus, raspberries, millet, carrots, chestnuts, chickpeas, cherries, kiwi, garlic, knotweed, cabbage, cress, pumpkin, leek, love Plum, May, corn tangerine, chard, mulberry, melon, nuts, nuts, okra, orange, paprika, persimmon, parsley, peppermint, peach, plum, mushrooms, pinto beans, purslane, lingonberry, quince, radish, Brussels sprouts, rosemary , Red mullet, red lentils, red plum, red pepper, red radish, beet, rocket, lettuce, broad bean, shallots, chives, pods, black radish, black cabbage, celery, soy, asparagus, spinach, spinach, pointed pepper, squash, tomatoes , Jerusalem artichoke, grapes, walnut, watermelon, grape leaf, lemon, onion.

Preferred kebab meat products of the German sausage style or German style are cooked minced meat, preferably in small balls or cubes, bacon, ham, preferably diced or donated, poultry, preferably in strips or doner, cevapcici and doner meat, preferably in cubes or strips.

Preferred seafood of the German sausage style or German style are fish fillets, mussels or crabs.

Preferred fruits are apples, apricots, artichokes, aubergines, baby carrots, bananas, basil, pears, cauliflower, beans, broccoli, blackberries, chicory, cowpea, dill, peas, strawberries, figs, fennel, fresh potatoes, fresh walnuts, fresh garlic, fresh thyme, spring onions. Kidney beans, yellow lentils, yellow plum, pomegranate, grapefruit, green beans, green lentils, cucumber, hibiscus, raspberries, millet, carrots, chestnuts, chickpeas, cherries, kiwi, garlic, knotweed, cabbage, cress, pumpkin, leek, love Plum, May, corn tangerine, chard, mulberry, melon, nuts, nuts, okra, orange, paprika, persimmon, parsley, peppermint, peach, plum, mushrooms, pinto beans, purslane, lingonberry, quince, radish, Brussels sprouts, rosemary , Red mullet, red lentils, red plum, red pepper, red radish, beet, rocket, lettuce, broad bean, shallots, chives, pods, black radish, black cabbage, celery, soy, asparagus, spinach, spinach, pointed pepper, squash, tomatoes , Jerusalem artichoke, grapes, walnut, watermelon, grape leaf, lemon, onion developed; This will make it possible to change traditional and scientifically outdated consumer behavior in order to achieve macroeconomic benefit. With this kebab idea - kebab products after boiled sausage start and after cooked sausage start) and minced meat kebab products through the essential raw material of fish and vegetable kebab products such as apples, apricots, artichokes, aubergines, baby carrots, bananas, basil, pears, cauliflower, beans, broccoli, blackberries, chicory, Dill, peas, strawberries, figs, fennel, fresh potatoes, fresh walnuts, fresh garlic, fresh thyme, spring onions. Kidney beans, yellow lentils, yellow plum, pomegranate, grapefruit, green beans, green lentils, cucumber, hibiscus, raspberries, millet, carrots, chestnuts, chickpeas, cherries, kiwi, garlic, knotweed, cabbage, cress, pumpkin, leek, love Plum, May, corn tangerine, chard, mulberry, melon, nuts, nuts, okra, orange, paprika, persimmon, parsley, peppermint, peach, plum, mushrooms, pinto beans, purslane, lingonberry, quince, radish, Brussels sprouts, rosemary , Red mullet, red lentils, red plum, red pepper, red radish, beet, rocket, lettuce, broad bean, shallots, chives, pods, black radish, black cabbage, celery, soy, asparagus, spinach, spinach, pointed pepper, squash, tomatoes , Jerusalem artichoke, grapes, walnut, watermelon, grape leaf, lemon, onion.

Preferred mushrooms are apple puff, oyster mushroom, ringed mucous shrub, bag puffball, birch mushroom, birch pearling, pear pear poplar, pale chanterelle, blood red boletus, patty, brown felt bellied, brown leather bellied, placeholder, brown bellied, razor bellied, brown bellied bellied, Beech slime rubble, beech raspberry, humpback blotch, butter mushroom, thorny goatee, thin aniseed beard, real irritant, oak milkling, oak red cap, ice mushroom, dog-ear, aspen red cap, false red-footed bell, fine-scaly knight, spruce-bellied, witch-bellied, pine cone Fringed amanita, lady deaf, frost rasp, frost snail, Fuchsrotkappe, garden giant parrot, yellow coral, yellow hollow-footed boletus, yellow-stemmed trumpet chanterelle, decorated girdle foot, decorated, slime head, gold-fur schüpling, gold-liquid milk-ling, gold-yellow coral, gold-bolet, garnet-red sapling, gray coral, gray-leaved larch, gray coral, gray larch-bush Gruby root shrub, green anis funnel, green herring cone, green field cone, green pancake, hornbeam, hornbeam, hornbeam, autumnal horn, autumn trumpet, hollow foot horn, Judas ear, mushroom, red horned cone, chestnut, chestnut hornbill , Cartilaginous rasling, placeholder, Rönchenröhrling, Krause mother hen, king oyster mushroom, cow's mouth, cow earling, copper-red yellow foot, salmon irritator, long-stemmed goblet lobster, bright red taupe ing Täubling, Rauchblättriger Schwefelkopf, Roe-brown roof mushroom Giant umbrella or Parasol mushroom, Giant deceit, Giant bovist, Giant sporling, Red-brown, Giant deceit, Red-brown vagina, red-footed, red-footed, red-footed, sapling, sapling-root, sapling, saffron-blotch, velvet Porling, sulfur porling, pig's ear, bread stubble, edible morel, Norway morel, porcini, stink morel, stick sponge, sweet beech milkling, dead trumpet, trumpet chanterelle, Vie Oil-coloring birch mushroom, violet, lacquer funnel, violet red chalk, violet veil, water-stained red chalk, white aniseed, white boletus, meadow mushroom, wild pebble, woolly scabbard placeholder, goat's lip.

Preferred pasta of the German sausage style or German style are noodles, filled noodles such as ravioli, caneloni, tortellini.

Preferred types of rice in the German sausage style or German style are basmati, brown rice, Thai rice and other varieties commonly available in stores.

Of course, all kebab fillings can be combined with each other according to the desired taste, such as salami with mushrooms, bacon with parsley / leek or ham and pineapple.

Part of the development of the kebab invention according to the German sausage type or German type is also a procedure for producing a ready-to-eat kebab meal according to the invention comprising providing a preparation packaging with at least one compartment, providing a cheese such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables belonging to the amount of doner kebab or kebab good or a doner kebab or doner good consisting of cheese such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables, providing from a further ingredient, filling the cheese such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables belonging to the amount of doner kebab or kebab item or the amount of kebab or kebab item consisting of cheese such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables in the at least one compartment, Filling the further ingredient into the at least one compartment, A From germs in the at least one compartment, possibly solidifying the cheese such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables, the procedure steps, closing the preparation packaging, so that no germs can penetrate into the packaging .

Of course, the procedure steps according to the German sausage type or the German type do not have to be carried out in the specified order.

Preferably, the analog amount of doner kebab or kebab good according to the German sausage type or German type based on the total kebab amount or kebab good of the cheese belonging to it has 70 to 100 percent by weight of cheese such as processed cheese and / or meat and / or fish and / or Fruits and / or vegetables.

The cheese such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables belonging to the kebab quantity or kebab product according to the German sausage type or German type can be provided in liquid form or in the form of granules. The filling in the liquid state according to the German sausage type or the German type is carried out by the expert taking into account the melting temperature of the amount of doner kebab or kebab goods according to the German sausage type or the German type and the appropriate filling level.

In a preferred procedure according to the invention, additional articles for seasoning and / or decorating are added at a suitable point in time, for example before the preparation packaging is closed. Examples include parsley, chives, pepper and salt, paprika powder and pieces of vegetables.

Preferably, immediately after the procedure according to the invention has been carried out and before storage, the entire kebab product according to the German sausage style or according to the German style is cooled down to 0 ° C-7 ° C, preferably 2 ° C-4 ° C.

The expert adjusts the cooling process according to the kebab products according to the German sausage style or the German style and the associated cooling accumulation or concentration.

The liquid or solid analog cheese-containing amount of doner kebab or doner kebab product provided in the procedure step Expert of the process according to the invention is preferably an already pasteurized or homogenized analog processed cheese and / or meat and / or fish and / or fruit and / or vegetable variety in order to reduce the number of germs Keep it low from the start. The cheese used, such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables, preferably has the flavor Edam, Gouda, Emmentaler, Chester, Kaskaval, feta, cream cheese and / or smoked cheese.

In the procedure step according to the German sausage type or German type, the further ingredient is preferably filled into the at least one compartment before the cheese-containing kebab amount and / or meat-containing ready-made kebab dish and / or fish-containing ready-made kebab dish and / or fruit-containing ready-made kebab dish and / or vegetable-containing ready-made kebab dish or kebab good will be added.

It makes sense that the other ingredient is poured into the respective compartment according to the German sausage style or the German style in such a way that its bottom or surface is evenly covered. It depends on the ingredient according to the German sausage type or according to the German type, whether the preparation packaging is first filled with the ingredients and then the cheese and others in liquid or solid form or whether the amount of kebab or kebab goods according to German sausage first Art or the German way is filled and the ingredients can sink into it.

Depending on the melting behavior of the cheese and the visual appearance of the ingredients according to the German sausage type or the German type, the expert decides on the order of the filling process. Care should be taken to ensure that the other ingredients are evenly distributed, as large quantities of ingredients can lead to optical quality losses when they are heated if they protrude from and / or sink into the amount of cheese containing kebab or doner kebab. Accordingly, when filling in the liquid or solid amount of doner kebab that belongs to the processed cheese or kebab goods according to the German sausage type or the German type, ensure that an appropriate concentration or concentration is selected so that the other ingredients are covered or underlaid as well as possible. In doing so, it can make sense, after the procedure, to move the German sausage type or German type and / or the preparation packaging to evenly distribute the insert.

During and after filling the analog amount of processed cheese or kebab goods according to the German sausage style or the German style, particular care must be taken that no threads of cheese or threads of liquid, pieces of cheese or other ingredients get onto the edge of the bowl, as this ensures that the preparation packaging is reliably sealed The procedure could endanger the step and / or look unattractive and possibly make it more difficult to open the film. If the preparation packaging of the German sausage type or the German type is not sufficiently closed, the shelf life is reduced and the German sausage type or German type kebab product could spoil more quickly due to possible penetration of germs. In addition, cheese threads on the sealing film of the preparation packaging increase the surface area of the respective compartment according to the German sausage type or the German type, and basically also the risk of a reduced best-before date.

When filling the analog amount of processed cheese or kebab goods according to the German sausage type or the German type, it is important to ensure that, depending on the ingredients, either the same amount of processed cheese containing liquid or solid kebab or kebab goods according to the German sausage type or the German type first or after the Ingredient must be done.

A procedure according to the invention according to the German sausage type or respectively is preferred according to the German style, in which the killing from germs in the at least one compartment takes place by procedural step and / or by pasteurization.

In this case, the solidification of the liquid or solid processed cheese and / or meat and / or fish and / or fruit and / or vegetables is carried out after heating by pasteurization according to the German sausage type or according to the German type by procedure step and / or by cooling, see above that afterwards there are no longer any cheese components in liquid form.

As an alternative to pasteurization, the expert is familiar with various options for killing the germs, such as preservation through irradiation with gamma rays, whereby the expert naturally prefers to use the food-technically permitted options with particular emphasis. The preferred method, however, is pasteurization. The killing from germs preferably takes place at 80 ° C. for a rounded 30 minutes with the preparation packaging already closed. If non-liquid cheese is used, solid cheese becomes liquefied in the German sausage style or in the German style due to the heating during pasteurization. As a result, the cheese is evenly distributed and includes the ingredients according to German sausage style or German style.

The preparation packaging according to the German sausage type or the German type by means of the procedure step is preferably airtight. The expert is familiar with a number of different techniques for closing the preparation packaging according to the German sausage style or the German style.

It has been found that it is particularly advantageous to close the preparation packaging according to the German sausage type or the German type by means of the procedure step before the analogue processed cheese-containing doner kebab quantity is pasteurized according to the German sausage type or the German type or kebab product to kill germs.

In quantitative cases, a procedure according to the invention according to the German sausage type or the German type is particularly preferred in which, after the cheese such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables have been provided, the corresponding amount of kebab or kebab goods according to German Sausage type or German type and the other ingredient these are already mixed with one another before being filled into the preparation packaging according to German sausage type or German type and heated together to 80 ° C in order to kill germs.

In this context, according to the German sausage type or the German type, it is particularly preferable that during or after the filling of the cheese ingredient or kebab mix according to the German sausage type or the German type, this is fumigated so that germs are killed.

An advantage of this preferred procedure, especially in its particularly preferred variant, is that the kebab mix according to the German sausage type or the German type between analog cheese-containing doner kebab quantity or kebab goods according to the German sausage type or according to the German type and ingredient is optimally guaranteed because the cheese is brought to a liquid state before it is filled.

Particularly surprising, however, is the advantage that the preferred procedure achieves a ready-made kebab meal according to the invention according to the German sausage type or German type with a minimum shelf life of 21 days, preferably 2 months and particularly preferably 4 months, even without refrigeration. When refrigerated in the range from 0 to 7 ° C, the minimum shelf life is 4 to 6 months.

The advantage of the two described procedures according to the German sausage type and the German type is that a surprisingly durable kebab ready meal according to the invention can be produced in the German sausage type or in the German type. The usual filling systems of the German sausage type or the German type can be used. In particular, surprisingly good optical results in the German sausage style or in the German style are achieved.

With an appropriate choice of preparation packaging, the cheese-containing ready-to-eat doner meal according to the invention according to the German sausage type or according to the German type can be used in large quantities. To improve the shelf life, the cheese-containing ready-to-eat doner meal according to the invention in the German sausage style or in the German style can of course also be frozen in the preparation packaging.

With an appropriate design of the preparation packaging, the ready-to-eat doner meal according to the invention can be brought into a particularly visually appealing form in the German sausage style or in the German style. The expert can easily prepare the cheese-containing doner kebab meal according to the invention in the German sausage style or in the German style Make it fallable in the preparation packaging so that it is conceivable to use the preparation packaging in large quantities after falling, for example in the area of buffets.

Accordingly, the development of the kebab invention according to the German sausage type or the German type includes both the use of the contents of the corresponding compartment of the preparation packaging as a bread topping or spread as well as a cold or warm component of a meal or as a cold or warm meal.

Part of the development of the kebab invention according to the German sausage type or the German type is also a ready-made kebab meal according to the invention according to the German sausage type or the German type in a preparation packaging, with the preparation packaging including a resealable lid with particular emphasis. With an appropriate design of this lid, it is possible to add further components, such as bread, spices or cutlery, between the lid and the airtight compartment (s) according to the German sausage type or the German type of preparation packaging.

Accordingly, part of the further training of the German sausage type or German type of kebab is also a set comprising a ready-made cheese-containing kebab meal according to the invention in accordance with the German sausage type or German type in a preparation packaging as well as a separately packaged flavoring and / or decorative component and / or an attached one Shrink-wrapped bread slice and / or a piece of cutlery, preferably placed between the sealing film and the resealable lid. The advantage of a piece of cutlery in the set according to the invention is that the ready-made kebab meal in the German sausage style or in the German style can thus be consumed immediately without any further aids.

A flavoring component of the German sausage style or German style includes in particular spices such as paprika powder, pepper and salt, dried roasted onions, caraway, cranberries, etc., but it can also be sauces or tartar sauce, such as Example ketchup or mayonnaise.

A preferred piece of cutlery in this advanced training of the kebab invention according to the German sausage style or the German style is a megaffel, i.e. a kebab mix according to the German sausage style or a German style of knife, spoon and fork.

Preferably, the separately packaged flavor component and / or the cutlery item is detachably connected to the preparation packaging according to the German sausage type or the German type, for example by a peelable adhesive connection or by perforated foils.

In the case of a set with a resealable lid according to the German sausage style or the German style, a variant with additional small bread slices of different types, cutlery and flavoring components is also possible.

With the help of the above description and the following examples, it is easily possible for the expert to create ready-made cheese-containing kebab meals according to the invention according to the German sausage type or according to country-specific preferences and regional customs. In addition, it is possible for him to meet the same religious requirements as, for example, halal or kosher food, by using the appropriate raw materials or cheese types and processing equipment according to the German sausage type or German type.

In addition, the expert can easily see on the basis of the above description that the properties of the preferred embodiments of the development of the kebab invention according to the German sausage type or the German type can be combined with one another.

The further training of the kebab invention according to German Sausage type or German type is explained using the following example in several kebab combinations.

The development of the kebab invention according to the German sausage type or the German type is based on the following example in several kebab combinations, a commercially available microwave-safe bowl with a volume of 250 ml is filled with 60 to 80 gr of the following insert, kebab sausage type or ham type, Pineapple (1: 1), sausage kebab, sliced tomatoes (1: 1), German sausage kebab or German cocktail sausage kebab, German sausage kebab or minced meat kebab, paprika, rice (2: 1: 3), German sausage type kebab or sucukart German sausage kebab, German sausage kebab type or vegetable type, German sausage kebab type or German type of mushroom and kebab meat (1: 1), doner kebab German sausage style or German style tortellini style, broccoli (3: 1) explains.

Then 100-120 ml of liquid or grated analogue processed cheese and / or meat and / or fish and / or fruit and / or vegetables doner kebab quantity or doner good according to the German sausage type or the German type of the Chester type or the Emmentaler type are added.

Care was taken to ensure that the amount of kebab, which contains processed cheese, or kebab good according to the German sausage style or the German style, evenly covers the original filler.

For additional preservation, the shell was then heat-treated at 80 ° C for 30 minutes, so that the amount of doner kebab, containing processed cheese, or kebab good according to the German sausage style or German style, liquefied and evenly placed over the insert.

The kebab production according to the German sausage style or the German style, the following extras of a flavoring component or a piece of cutlery were releasably attached with an adhesive dot or a larger bowl with a resealable lid was chosen, around a piece of cutlery and shrink-wrapped slices of bread, the flavoring components between the sealing film and again Put a lockable lid on top.

The list of ingredients according to the German sausage type or German type can be varied freely.

The ready-made kebab meals according to the German sausage style or German style are stored in the preparation packaging at 0 ° C to 7 ° C and have a minimum shelf life of 45 days and / or 28 days with bread under the conditions mentioned.

Alternatively, the ready-made kebab meals are frozen in the preparation packaging according to the German sausage style or German style. When stored at minus 18 ° C, they had a minimum shelf life of 6 months. This result can be transferred to the various embodiments of the further training of the kebab invention according to the German sausage type or the German type.

The ready-to-eat kebab meals according to the German sausage style or German style are ideally suited to taste as chilled or unrefrigerated, and can be consumed cold or warm after heating in the microwave. The ready-made kebab meals in the German sausage style or warmed up in the German style were ideal for consumption as frozen goods.

If the ready-made kebab meals according to the German sausage style or German style were produced by a procedure in which the amount of cheese containing kebab or kebab goods according to the German sausage style or German style and the ingredient were mixed and heated to 80 ° C before filling even produce a significantly improved minimum shelf life.

A brand-new fish doner of the German sausage style or German style is not known, in which flat pieces of fish are placed on a central rotisserie after fish sausage start. This publication also mentions that a conventional kebab can be built from pieces of kebab meat after fish sausage, which are placed on the kebab skewer after fish sausage and alternate with layers of minced meat after fish sausage. It can be used with lamb, beef, veal or poultry kebab.

The further development of the kebab invention according to the German sausage style or German style also touches a fish kebab, i.e. on a fish rotisserie after fish sausage start, to a piece weighing several kilograms from a raw material that is cooked by a grilling or baking process.

Kebab is now one of the most popular fast food dishes in Europe. In the advanced training of the kebab invention according to the German sausage style or the German style, kebab is produced from lamb, veal or beef or kebab mixes of these types of kebab. Part of the kebab meat is processed according to the German sausage style or the German style and / or fish sausage in chopped form. The German sausage style or German style kebab is produced in such a way that alternately attached, i.e. skewered, marinated kebab slices and layers of minced meat after fish sausage are stacked on top of one another. For cooking, the kebab skewer is placed vertically in front of a fire or grill after the fish sausage has started and is continuously rotated slowly.

In this process after fish sausage start, the individual parts bake a single considerable piece together.

Since the occurrence of diseases in cattle and sheep, which are just as threatening to humans, the consumption of kebab meat after fish sausage has been increasingly viewed as a problem by these animals.

This could damage the popularity of the German sausage style or German style kebab in the long term.

The further training of the kebab invention according to the German sausage type or German type is based on the issue of producing a kebab from fish to fish sausage as a raw material.

According to the invention, this is achieved in that flat pieces of fish are placed on a central kebab skewer after fish sausage start and are stacked around the kebab skewer after fish sausage start to form a kebab shape.

In the following, a preferred embodiment of the development of the kebab invention according to the German sausage type or the German type is described with reference to the accompanying drawings.

Fish doner after fish sausage is described according to the existing training of the kebab invention according to the German sausage type or the German type. Flat pieces of fish after fish sausage are attached to a central kebab skewer and layered around the kebab skewer to create a typical fish sausage kebab shape. The fish pieces or fish slices are preferably marinated after starting the fish sausage.

After the completion of the German sausage-style or German-style layer structure, protruding parts of the fish are cut off after the fish sausage has started in order to obtain a uniform surface that is exposed to the heat source after the fish sausage has started.

The kebab skewer after fish sausage is placed vertically in front of a fire or grill and subjected to a slow rotation. Because of the shorter cooking times according to the German sausage style or the German style made from fish, a higher rotation speed and / or a lower temperature is used than for traditional kebab kebabs after fish sausage start. In the same way as with the conventional kebab made after fish sausage, the cooked side is peeled off with a special knife known per se and made available for consumption.

Any type of fish is suitable with a relatively firm kebab meat after fish sausage and with a size that allows it to be produced from suitable slices, for example salmon, brine, tuna, etc. It is also possible to mix different types of fish after fish sausage and, for example, between one variety with larger slices to arrange layers of fish after fish sausage or the same for athletes or for all athletes who consist of smaller pieces.

In addition to the fish parts after fish sausage, the following ingredients and spices are mainly used when building the kebab in the German sausage style or in the German style or for the preceding marinade: oil, salt, pepper, garlic, herbs and, if necessary, breadcrumbs. Of course, other ingredients are also possible without deviating from the basic idea of the existing further training of the kebab invention according to the German sausage style or the German style. Amount of fish doner or doner good after fish sausage start with a given protein content and / or a given fat content, characterized in that the amount of fish doner or doner good according to the German sausage type or according to the German type contains at least one batch of at least one type of fish, with particular emphasis on the given protein content and / or the given fat content is determined by the protein content and / or fat content of the batch of at least one fish species.

The amount of doner kebab or doner good according to the German sausage style or German style is also filled in layers or piles of kebab, cans or glasses. The filled amount of doner kebab or doner good according to the German sausage type or German type is then referred to as fish kebab after fish sausage, depending on the recipe, the fish kebab is still preserved after fish sausage, for example by smoking or scalding.

It is very important that the amount of doner kebab or kebab goods is produced in the German sausage style or in the German style, which has the necessary cohesiveness or kebab binding for processing. According to the German sausage type or the German type, the kebab binding of the kebab quantity or kebab gut has a significant influence on the consistency and texture of the finished kebab production after fish sausage.

In this advanced training of the kebab invention according to the German sausage type or the German type, the kebab binding is adjusted by adding animal or vegetable fats and / or proteins to the kebab quantity or kebab good according to the German sausage type or the German type. These affect the taste of the fish kebab after fish sausage. In addition, the fish doner / fish gyros or fish rotisserie according to the German sausage style or the German style no longer only consists of fish meat, spices, but also of animal or vegetable proteins and fats.

One possibility here is to produce fish kebab after fish sausage start without adding animal or vegetable fats and / or proteins to the amount of kebab or kebab goods after fish sausage start.

Such kebab production after fish sausage is not known, which includes fish, ice cream and spices. To produce the amount of fish doner kebab or doner good according to the German sausage type or German type, the fish is cut together with the bones so that the bones are no longer noticed by the consumer. This kebab production after fish sausage is of inferior quality because it contains ingredients that are actually not suitable for consumption.

The development of the kebab invention according to the German sausage type or the German type is based on the observation that the fish kebab / fish gyros or fish rotisserie after fish sausage does not maintain or improve the properties of the original kebab product, i.e. the fish, because the kebab production dilutes after fish sausage and the "Fish structure" is destroyed. The aim of kebab production after fish sausage should be to refine the kebab product “fresh fish”.

The further development of the kebab invention according to the German sausage type or the German type is based on the issue of providing a high-quality kebab production based on fish sausage that uses fish meat and spices without impurities such as water, animal kebab meat, vegetable fats or non-fish proteins.

This matter is solved by the fish doner / fish gyros or fish rotisserie according to the German sausage style or the German style. Advantageous embodiments of the development of the kebab invention according to the German sausage type or the German type are specified in the dependent claims.

The essence of the rotisserie invention also touches on a minced meat rotisserie amount or minced meat rotisserie good for producing from rotisserie minced meat and / or minced meat, a procedure for producing the rotisserie amount or rotisserie minced meat from it and their use as a characteristic rotisserie minced meat according to the kebab type or the Turkish kebab type The rotisserie invention also touches a bone particle amount of rotisserie spit or bone particles of rotisserie material for the production of rotisserie bone roast and / or bone particles, a procedure for producing the amount of rotisserie or rotisserie bone material from it and their use as a peculiarity of rotisserie bone means according to kebab type or Turkish kebab type.

The core of the advanced training of the German sausage-style or German-style kebab invention is to process fish fillet as gently as possible with the amount of kebab or doner good. Due to the gentle processing of the fish fillet, it is not or only minimally heated during processing and the protein structure of the fish fillet is retained. The fish fillet would therefore preferably be cut into small pieces, which would only be mixed with spices to add a quantity of kebab or kebab good according to the German sausage style or the German style. However, this can be achieved in a larger collection or concentration according to the German sausage type or the German type rationally. Accordingly, the fish fillets are suitably minced in the German sausage style or in the German style, i. H. minced with a kebab meat grinder. In comparison with the cutter or cutter, the gentle processing of the fish fillets according to the German sausage style or the German style, the protein structure is retained and the structure of the kebab meat of the fish according to the German sausage style or German style is not destroyed Processing the amount of kebab or doner kebab goods is even better cut, it does not have to be additionally cooled during processing. Accordingly, the addition of ice can be omitted, as is the case with kebab production after fish sausage start. The properties of the doner kebab / gyros or the rotisserie according to the German sausage style or the German style are therefore not impaired by watering down the taste of the fish.

The fat content and / or the protein content of the amount of doner kebab or kebab good according to the German sausage type or German type can only be determined by the Composition of fish meat can be adjusted. For this purpose, one or more batches, i.e. fillet pieces, from certain areas of the corresponding fish of one or more fish species are put together in such a way that the average fat content and / or protein content related to the total amount of doner kebab or kebab goods according to the German sausage type or German type, respectively, corresponds to the desired predetermined fat content and / or protein content. For example, fat pieces, such as salmon belly flaps, are combined with rather low-fat pieces such as white fish fillet in such a way that the fat content of the total amount of doner kebab or kebab goods according to the German sausage style or German style corresponds to a specified fat content. The fat has the function of a flavor carrier, which is why the taste of the fat parts, for example salmon, can be transferred to the fish meat of the lower-fat and less strong-tasting fish meat parts such as white fish. In particular, kebab production can be made from sea fish fillets after fish sausage start.

For the sake of simplicity, the average fat content or the average protein content of the amount of doner kebab or doner kebab goods according to the German sausage type or according to the German type without taking any spices into account is given in the context of this application; the same applies to percentages in the examples and claims.

The fish meat is first cut into pieces and then preferably minced together with spices or other ingredients, i. H. Rotated by a kebab meat grinder in the German sausage style or in the German style. Thus, the fish meat is processed much more gently, so the protein structure of the fish meat is at least substantially preserved and is not influenced by the heat that usually occurs in the cutter or cutters. The finished amount of fish doner or doner kebab goods according to the German sausage type or German type is seasoned again in the destination and can then be filled in layers or piles of doner kebab, for example.

In the context of this application, the term spices includes all ingredients that are added to the amount of doner kebab or kebab goods according to the German sausage style or German style in order to influence the taste, typical spices are salt, pepper, caraway, curry and other kebab mixes such as marjoram, Citronine, herbs, honey, sugar, chilli, garlic etc .. To improve the shelf life of the German sausage style or the German style, preservatives such as phosphate can be added.

The following describes the development of the kebab invention according to the German sausage type or the German type based on examples, the examples always relate to 1 kg of fish meat, the fish meat content of the corresponding batches is given in brackets in 70 percentages.

700 g (70 percent calculated) white fish and 300 g (30 percent calculated) salmon fillet flaps and / or belly flaps are cut into small pieces and mixed with spices if necessary. This doner mix is then minced to a quantity of fish doner or doner kebab in the German sausage style or in the German style. Then the amount of fish doner or doner kebab is mixed in a bowl, i.e. carefully kneaded until the desired kebab binding is achieved. Now the amount of fish doner or doner good according to German sausage style or German style is ready and can, for example, be filled into a pancake. The resulting kebab style is well pre-dried around the pores of a cylindrical or conical layering or kebab stacking according to the German sausage style or German style and hot-smoked at a rounded 65 to 75 degrees. The so-called Altona smoker is particularly suitable as a smoker. The smoke generation can preferably be done by beech and / or alder fire. The fish doner / fish gyros or fish rotisserie according to the German sausage style or the German style is ready to eat after smoking and can be eaten both warm and cold.

The proportion of white fish in the kebab kebab made according to the German sausage type or German type can be varied in favor or to the disadvantage of the salmon fillet proportion between about 55 calculated as a percentage and about 85 calculated as a percentage.

A kebab mix is minced to a quantity of fish kebab or kebab good in the German sausage style or in the German style. The kebab binding of the amount of fish doner or doner good according to the German sausage type or German type is set by carefully kneading the amount of fish doner or doner good. As an alternative to adding the spices and honey before grinding, the spices can also be added to the amount of fish doner kebab or kebab goods according to German sausage style after milling German type are attached. As soon as the German sausage-style or German-style kebab connection is set, the amount of fish kebab or kebab good is ready and it can be filled. The fish doner / fish gyros or fish rotisserie according to the German sausage style or the German style is now brewed in water at around 70 ° C. After scalding, the fish doner / fish gyros or fish rotisserie spit German sausage style or German style is ready and can preferably be fried after cooling. Due to the honey content, the fish kebab / fish gyro or fish rotisserie spit in the German sausage style or in the German style when roasted brown. The degree of browning is not only determined by the roasting temperature and duration, but also to a large extent by the amount of honey in the amount of fish kebab or kebab good according to the German sausage style or German style, this can be freely selected according to the taste and desired browning of the fish kebab / fish gyro or the fish rotisserie will.

The fish doner / fish gyros or fish rotisserie according to the German sausage style or the German style is now well pre-dried to close the pores and then hot smoked at a rounded 65 to 75 degrees. The so-called Altona smoker is particularly suitable as a smoking oven for fish doner / fish gyros or fish rotisserie according to the German sausage style or the German style. The smoke generation for fish doner / fish gyros or fish rotisserie according to the German sausage style or the German style can preferably be done by beech and / or alder fire. The fish doner / fish gyro or fish rotisserie is ready to eat after smoking and can be eaten warm or just as cold. The salmon fillet portion for fish doner / fish gyros or fish rotisserie according to German sausage style or German style can be reduced to around 65 percentages in favor of less flavorful fish meat, but this is at the expense of quality.

The development of the kebab invention according to the German sausage type or the German type also affects a production process and / or kebab production according to the sausage type and / or fish kebab production according to the fish sausage start, in which a shredded amount of fish meat or kebab goods are added to a kebab product according to the German sausage type or German Kind is processed. According to the development of the kebab invention, the fish meat is chopped up in the frozen state, with particular emphasis in chopping up pieces of fish meat that are only frozen. The fish meat is preferably ground up.

The development of the kebab invention according to the German sausage type or the German type also affects a production process in which a chopped amount of fish meat or kebab goods belonging to a kebab product after fish sausage is processed, as well as a kebab product obtained through this production process according to the German sausage type or German type A production process of the type mentioned at the beginning emerges in the fish kebab production after fish sausage. The amount of kebab or doner good processed for a kebab product contains raw cod meat that has been turned through a kebab meat grinder. The amount of doner kebab or doner kebab product filled in a cylindrical or cone-shaped stacking or pile of kebab is intended for consumption as a kebab product after fish sausage start and can also be smoked.

The development of the kebab invention according to the German sausage type or German type is based on the issue of creating a brand-new kebab product based on fish meat after fish sausage with an improved consistency compared to the known such kebab product.

This issue is solved by the fact that the fish meat is minced in the frozen state after fish sausage start.

Such a comminution of frozen food in addition to a structure of separated particles that is particularly suitable for the kebab production of fish after fish sausage starts, which even make it possible to produce fish kebab production after fish sausage with a fish kebab production according to the Frankfurt sausage type or similar texture similar to salami type.

In a particularly preferred embodiment of the development of the kebab invention according to the German sausage type or the German type, pieces of fish meat that are only frozen, that is, are not completely frozen, are comminuted. Preferably, the chopping is not done by a kebab meat grinder, but the frozen or only frozen pieces of fish in the German sausage style or in the German style are ground up.

The minced fish meat after fish sausage can be mixed with at least one other component. This additional component can also be crushed frozen food Act. In particular, kebab meat other than fish meat or vegetables can be added. A variety of sausage-style kebab production with the basic ingredient fish can be produced.

The amount of doner kebab or doner kebab goods belonging to the fish meat in the German sausage style or in the German style is placed in a container primarily intended for end use for further processing. Such a container can be formed by a cylindrical or conical layering or piling up of doner kebabs in the German sausage style or in the German style.

The filled amount of doner kebab or doner good according to German sausage style or German style can be boiled hot and / or smoked for further processing. In a preferred embodiment of the development of the kebab invention, the filled amount of doner kebab or doner kebab good according to the German sausage type or according to the German type is quenched after hot simmering. Hot-boiling in the German sausage style or in the German style can be preceded by hot smoking. The further processed amount of doner kebab or doner good leads to a doner kebab product with a kebab production similar to sausage type or similar texture to Frankfurt sausage type.

Alternatively, the filled amount of doner kebab or doner kebab good according to the German sausage type or German type of cold storage for several days, after which the doner kebab or doner good is cold-smoked at least once and then dried. Such processing leads to sausage-style kebab production, like salami.

It has been found that the flavor of the minced fish meat is strongly pronounced. Depending on the additives and spices, kebab production can be made in the sausage type with a wide variety of flavors.

The development of the kebab invention of kebab production according to the sausage type is explained in detail below with the aid of two exemplary embodiments.

For kebab production according to the German sausage style or German style, for example, pieces of cod are frozen and ground, whereby a kebab quantity or kebab product from fish meat with particle sizes in the range of a few millimeters is created with particular emphasis.

To produce from kebab production according to the sausage type or from Frankfurt sausage type, the amount of kebab produced or kebab product is appropriately seasoned and filled in a cylindrical or conical layer or pile of kebab. The German sausage-style or German-style kebab products produced in this way are hot-smoked and the warm-smoked kebab productions are then hot-boiled in the sausage-style. Finally, it is quenched in cold water.

To produce salami-like doner kebab production in the sausage style, the amount of doner kebab or doner kebab can be used alone or, for example, minced pork can be added, the mixed doner kebab or doner kebab can be seasoned and poured in cylindrical or cone-shaped layers or kebab stacking. The rotisserie skewers produced according to the German sausage style or the German style are then stored in a cold store for four days at temperatures between 0 and 8 ° C and then cold-smoked several times. Cold smoking is followed by drying or dehydration or desiccation or, in general, the removal of liquids from kebab production in the German sausage style or in the German style for at least one week.

The existing training of the kebab invention according to the German sausage type or the German type also affects a brand-new fish kebab product and in particular a fish sausage product as well as a procedure for producing the fish kebab product. The fish doner product according to the invention according to the German sausage type or German type is to be classified as a dietary food, or is equivalent to dietary foods, since it has a high content of highly unsaturated fatty acids such as eicosapentaenoic acid and docosahexaenoic acid and is cholesterol-free.

In addition to the ingredients listed above, fish kebab production after fish sausage also includes a number of important micro-elements and trace elements as well as other nutritionally important compounds in varying concentrations or concentrations.
Doner kebab products are based on fish sausage types such as liver sausages, which are produced using an emulsion made by emulsifying vegetable oils and fats with a high content of polyunsaturated fatty acids at least 10 percent by weight “%” caseinate and a doner kebab broth are available.
In the FRG, dietetic kebab meats according to the German sausage type or German type are described here, which are produced by mixing 40-59 percent by weight “%” lean kebab meat with 34-42 percent by weight “%” foamed milk, followed by blending this mixture with one Emulsion of foamed milk, caseinate and vegetable oil and homogenization of the mixture obtained.

In the case of the above-described kebab products in the FRG, the use of kebab broth or foamed milk, which raises problems with bacterial infestation, etc. in the persistence of the kebab products obtained.

A spreadable kebab product based on kebab meat based on sausage is made here, containing 15-40 percent by weight “%” of lean kebab meat with a maximum of 15 percent by weight “%” fat, 10-30 percent by weight “%” pre-cooked kebab fibers, 0.53 percent by weight “%” alkali metal caseinate and up to 35 percent by weight “%” of an oil or fat composition, in the digestible part of which the fatty acid residues comprise extremely 35 percentages of saturated fatty acid residues. By using pre-cooked kebab meat fibers and the specific fat or oil composition, a physically and bacteriologically stable kebab product can be achieved in the German sausage style or German style.

Furthermore, kebab meat based on the sausage type or on the fish paste type are not known, which, however, do not have the consistency and required shelf life desired for a kebab product of the German sausage type or the German type.

Here are kebab products based on fish sausage or fish pie type, but all of which require the addition of foreign proteins, such as sodium caseinate, gluten or soybean protein as an emulsifier.

Here is a kebab product based on a cholesterol-free diet sausage, which is used instead of the usual poultry meat or mammalian meat and / or fish meat such as tuna meat, shark meat, trout meat and especially fresh salmon meat. By adding 8-28 percent by weight of "%" vegetable oil, the consistency of conventional kebab production after sliced sausage should be achieved. In practice, however, it has been shown that when fresh salmon meat is used in such a diet kebab product, the consistency is unsatisfactory and has not found its way onto the market due to the kebab production after the diet sausage start.

It is therefore a matter of the existing further training of the German sausage type or German type of kebab invention to provide a fish product and in particular a fish kebab product after fish sausage, avoiding the addition of vegetable oil, foreign protein and phosphates and cholesterol-containing components as well as a procedure for production.

The above matter is solved according to the invention by the fish product after fish sausage and by the procedure. In the subclaims, advantageous embodiments of the development of the kebab invention according to the German sausage type or the German type are included.

The fish kebab product according to the invention after fish sausage start or the fish kebab preparation according to the invention after fish sausage start consists of the kebab components.

The kebab components according to the German sausage style or the German style add up to 100 percent by weight. The proportion of mammalian meat or poultry meat or fat portion associated with commercially available kebab meat products of the German sausage type or German type, i.e. kebab products according to fish sausage, etc. is replaced according to the invention by fish meat, namely by a combination of catfish meat and salmon meat. A ratio of catfish meat to salmon meat of 3: 1 is maintained. The catfish meat used according to the invention according to the German sausage style or according to the German style comes from farmed catfish that are grown in ponds. In particular, according to the invention, the African catfish variety Melander is used according to the German sausage type or the German type. Due to the specific protein composition of the catfish meat, a very good consistency of the fish products according to the German sausage type or German type can be achieved according to the invention.

According to the invention, fish kebab product with salmon meat after fish sausage made from freshly caught Irish salmon is used in particular as a fish kebab product according to the German sausage type or German type with salmon meat after fish sausage start.

It is surprising that, according to the invention, without the addition of emulsifiers and vegetable oil in the production process, a consistency as in conventional fish doner production after sliced sausage or could be achieved after Bratwurstart. The addition of salt as well as lactate or citrate in an accumulation or concentration of 0.3 to 0.5 percent by weight '%' enables a long-lasting kebab product in the German sausage style or in the German style, which prefers in a cylindrical or conical layering or stacking of kebabs is filled. However, the diet doner product can be sterilized and packaged in the German sausage style or in the German style just like conventional canned food. The taste of the German sausage style or the German style can be varied within wide limits by using various inserts, i.e. made from catfish pieces of meat and / or spices.

The fish kebab production according to the invention can be in the form of a fish kebab preparation of the German sausage type or of the German type. The fish doner preparation according to the invention according to the German sausage type or according to the German type can also be produced according to the fish dumpling type, fish sausage start including fish liver sausage start or fish pie type.

Furthermore, fish protein concentrates based on a kebab combination in the German sausage style or in the German style of catfish meat and salmon meat can also be produced.

A procedure according to the invention for producing a doner kebab product and in particular a diet doner kebab product which contains the kebab components according to the German sausage type or German type. Mixing the shredded amount of doner kebab or doner kebab goods according to the German sausage style or German style with the formation of a kebab sausage and adding salt and, if necessary, further additives from the group of spices and flavors and, if necessary, deposits of catfish meat and / or pieces of salmon, optionally ascorbic acid and / or citrate in accumulation or concentration of 0.3-0.5 percent by weight '%' are added,

To produce a permanent kebab combination according to the German sausage type or German type, the packaged fish doner kebab production according to the sausage type or canned food is switched off in procedure step, for example after a boiled sausage start at a temperature of 70-80 ° C for about 20 minutes, for production after a jadgwurstart Heated at 70-80 ° C for about 45-50 minutes. To produce a preserve in the German sausage style or in the German style, sterilization takes place at 100 ° C., primarily 108 ° C., for a certain period of time.

Surprisingly, it has now been found that the fish doner products according to the invention of the German sausage type or of the German type did not show any impairment with regard to cholesterol, “sterol occurring in all animal tissues”, freedom, shelf life, taste or cut resistance. Due to the fact that a high proportion of polyunsaturated fatty acids are included in the fish kebab products according to the invention, this kebab product made according to the German sausage type or German type is very valuable from a nutritional point of view.

A particular embodiment of the procedure according to the invention is described below. Further training of the kebab type according to the invention according to the German sausage type or German type, the production of a diet doner kebab production after a diet sausage start is described.

Partially frozen catfish meat and salmon meat is set in an accumulation or concentration based on the total weight of the kebab / gyro or the rotisserie according to the German sausage style or the German style. The amount of doner kebab or doner good according to the German sausage style or German style is mixed with a kebab roast and simultaneously adding salt and spices to a kebab roast according to the German sausage style or German style, to which, depending on the taste nuance, small pieces of catfish, which have been cured beforehand, are added . The fish doner production after fish sausage is then packaged. Finally, after the fish sausage start, the fish doner production is heated in a treatment chamber to 70-80 ° C for 45-50 minutes. This results in fish kebab production after fish sausage start which, after cooling in ice water, has the same cut resistance and consistency as conventional fish kebab production after hunting sausage start. Taste tests showed that the fish doner production according to the invention has a very pleasant and spicy taste after hunting sausage. Due to the high content of unsaturated fatty acids and the fact that there is no cholesterol “sterol occurring in all animal tissues”, the fish doner production according to the invention after Jagdwurstart is very healthy and particularly suitable as a dietary food for people with cardiac and / or circulatory patients.

The fish kebab production according to the invention after hunting sausage is of course also limited to fish kebab products after hunting sausage. Further training of the kebab type according to the German sausage type or the German type, fish kebab production according to the fish dumpling type, fish kebab production according to the fish pie type, fish kebab production according to the fish salad type and the like can be produced from the above-described components of the fish product according to the invention. Depending on the shelf life requirements, the products must be treated with preservative methods, i.e. sterilization, etc. The kebab products obtained after Jagdwurstart are divided into fully canned and semi-canned depending on the expected shelf life.

Procedure for production from fish kebab production after hunting sausage based on fish meat and sausage products Fish kebab production after fish sausage including fish meat Procedure for production from fish kebab production after fish sausage start based on fish meat, whereby the fish meat is processed together with ice to a basic kebab roast, characterized in that the ice cream is a The temperature is less than -10 ° C and that only fish meat is used as kebab meat according to the German sausage type or German type and fish meat from a cross between a Clarias gariepinus and a Heterobranchus longifillis is used as fish meat, with particular emphasis on the basic kebab meat according to German sausage type or, in the German style, vegetable protein is also added.

The development of the kebab invention according to the German sausage type or the German type touches on a procedure for production from fish kebab production according to fish sausage start based on fish meat, according to the generic term as well as fish kebab production according to fish sausage start containing fish meat. A procedure for production from fish kebab production after fish sausage start based on fish meat or fish kebab production after fish sausage start of fish meat are not known. In the invented procedure, fish meat in an unfrozen or frozen state is chopped up together with ice after the fish sausage has started and mixed with a basic doner roast. The ice comes from a freezer and typically has a temperature greater than -5 ° C. As fish meat, kebab meat according to the German sausage style or the German style of tuna, shark or trout after fish sausage is used. In order to obtain sufficient cohesion and consistency according to the German sausage type or German type for typical kebab products after boiled sausage start or after cut sausage start, vegetable oil is added as part of the invented production process. Cohesion or consistency is a property of the basic kebab roast, which leads to a pleasantly typical texture of the kebab / gyros or the rotisserie in the German sausage style or in the German style. A low cohesion leads to a crumbly, inhomogeneous, and a soft texture. Well-known fish kebab production based on fish sausage, which has already been invented and produced from fish meat, has a typical fish aroma. The main reason for this is next to the choice of raw materials, especially temperature or kebab warmth during the basic kebab roast production according to the German sausage style or according to the German style in the cutter or cutter. As a result, the amount of doner kebab or kebab good in the German sausage style or in the German style after the cutter or cutter contains a significant proportion of aromas that develop from the fish components during oxidation. In the sensory evaluation, these substances are produced from fish kebab products according to the German sausage type or the German type.

Fish doner production after fish sausage starts, a fish product is described which is obtained from catfish meat and salmon meat, with water and / or ice being added with particular emphasis after the fish meat has been comminuted. The fish doner production according to fish sausage also reveals a procedure for the production from kebab production according to the sausage type on the basis of muscle meat from the drumstick and / or from the shoulder from pigs, whereby the fat percentage in the muscle meat is extremely 5 percent by weight '%'. Especially in muscle meat according to the German sausage style or fat belonging to the German style, no further fat such as bacon or oil or oil-based fat substitutes are added. In the case of the German sausage style or German style kebab roast production, ice is added at a temperature below minus 10 degrees Celsius. Fish doner production after fish sausage is a procedure for the production of fish meat, spices and ice cream after a fish sausage. Fish doner production after fish sausage start is used in fish kebab production after fish sausage start next fillet pieces of saithe, hake and redfish as well as those from catfish in order to achieve a low-fat fish kebab production after fish sausage start.

On the other hand, the development of the kebab invention according to the German sausage type or the German type is based on the matter of specifying a procedure for production from fish doner production after fish sausage on the basis of fish meat, which in terms of cohesiveness and consistency at least approximates the texture of conventional kebab products based on mammalian meat or poultry meat. The development of the kebab invention according to the German sausage type or according to the German type of production process is based on the idea that the ice cream used in the production of the basic doner roast has a temperature below -10 ° C and that as kebab meat according to the German sausage type or German Art exclusively fish meat and fish meat exclusively from a cross of a Clarias gariepinus with a Heterobranchus longifillis is used, with particular emphasis on adding vegetable protein to the basic doner roast according to the German sausage style or the German style. The applicant has found out that the kebab meat of the German sausage type or the German type of these fish has extremely factory-neutral sensory properties, i.e. that the taste of the fish kebab production based on the German sausage type or the German type of this fish after fish sausage is not very much reminiscent of fish and therefore a higher level of acceptance can be expected from consumers who tend to reject a typical fish taste.

When trying to produce a basic kebab meat for fish kebab production after fish sausage start from the kebab meat of these fish, it was also surprisingly found that no additional fat or oil had to be added to ensure excellent cohesion of the basic kebab meat and very good texture properties of the kebab / gyro according to the German sausage style or in the German style or the rotisserie kebab products. Because no additional fat had to be added to the kebab meat of the fish mentioned above when producing from fish kebab production after fish bratwurstart, kebab products according to the German sausage type or the German type with total fat content of less than 7 percentages can be achieved. When using particularly low-fat fillets of this fish, a fat content of less than 3 percentages can be achieved without affecting the cohesiveness of the basic doner meat. The fish meat used should have a fat content of less than 7%, particularly preferably less than 5 percentages. This results in a very meager amount of basic doner kebab or doner kebab in the German sausage style or in the German style with a fat content of less than 5%, primarily smaller 4 proportions calculated as a percentage. In some experiments with specially selected fillet pieces, it was even possible to obtain doner kebab products of the German sausage style or of the German style with fat contents below 2 percentages calculated.

It was also shown that when preparing the basic kebab meat, adding very cold ice at temperatures below -10 ° C further increases the consistency and cohesion of the fish kebab production after fish sausage, which is already good due to the use of the special fish meat. This is because the relatively low temperature of the ice cream ensures that the proteins in the fish meat are better opened up or loosened. Accordingly, the relatively cold ice used in the cutter or cutter process enables the amount of water to be incorporated into the fish kebab matrix after fish sausage start, which increases the juiciness and cohesiveness of the fish kebab products according to the German sausage type or German type.

Special advantages result from the production of a basic doner roast for the fish doner / fish gyro or fish rotisserie according to the German sausage style or according to the German style by cutter or cutters from fish fillet from a crossing of a Clarias gariepinus with a Heterobranchus longifillis together with very cold ice cream with a temperature less than -10 ° C if necessary together with salt and / or nitrite curing salt and / or spices and / or cutter or cutter aids, but without the addition of other fat that is not already present in the fish meat such as bacon, oil or fat substitutes and without the addition of colorings in a cutter or cutter. Advantages in terms of cohesiveness and texture of the kebab meat could be achieved by using fish meat in the German sausage style or in the German style of a cross between Clarias gariepinus and Heterobranchus longifillis, both of which belong to the superclass Heterobranchidae. Promising when using fish meat of this cross in the German sausage style or in the German style is still a very factory-neutral aroma without a typical fish taste and a very juicy and firm texture of the kebab / gyros in the German sausage style or in the German style or the rotisserie were without that an addition of foreign grease or oil is necessary.

The basic doner roast obtained in this way according to the German sausage style or German style can be used as a basis for a variety of fish kebab production after boiled sausage, such as Lyoner, fish kebab production after Ham sausage start, fish doner production according to the Viennese sausage type, fish doner production according to the sausage cheese type, fish doner production after boiled sausage with deposits or the like. If during the cutter or cutter instead of nitrite curing salt normal or of course table salt is used, fish kebab production according to sausage start, fish kebab production according to sausage type or fish kebab production according to yellow sausage variations can also be produced.

The texture of the German sausage style or German style is particularly appealing when all of the ice cream is added to the beginning of the cutter or cutter process, with the ice cream having a temperature below -10 ° C, particularly preferably below -20 °, with particular emphasis C and the mass fraction of the ice cream in relation to the total amount of doner kebab based on the German sausage type or German type or doner good of the basic doner roast is at least 20 percentage calculated.

The amount of ice used to produce the basic doner roast is measured in such a way that until the added ice has melted, the basic doner roast according to the German sausage type or the German type has a specific amount of energy of at least 100 kJ / kg, preferably more than 125 kJ / kg, especially more than 150 kJ / kg based on the amount of doner kebab based on the German sausage type or German type or kebab good of the basic doner roast

With regard to the health value of foods in fish doner production after fish sausage, the fatty acid composition is an important criterion next to the total fat content. Attempts should be made to incorporate as high a content of omega 3 fatty acids as possible into the fish doner production after fish sausage start without increasing the fat content too much at the same time.

An enrichment with omega 3 fatty acids can be achieved primarily with vegetable oils that are rich in omega 3 fatty acids, such as rapeseed oil. The kebab product according to the invention in the German sausage style or in the German style also offers clear advantages for this nutritional-physiological aspect. Due to the high cohesiveness of the raw material in combination with the production according to the German sausage type or the German type at low temperatures, you are able to freely choose the type of fat or oil regardless of the viscosity. In large quantities, this is not possible because low-viscosity oils can very easily escape from the kebab / gyros or the rotisserie according to the German sausage type or the German type matrix. In the case of the German sausage type or German type of doner kebab product according to the invention, the fat content can be increased by adding oil up to a value of around 10, calculated as a percentage, without sacrificing the kebab / gyro or the German sausage type or German type rotisserie texture received. It turns out that the texture is particularly advantageous if the addition of vegetable oils in the kebab / gyros or the rotisserie according to the German sausage style or according to the German style does not exceed a total fat content of 8 percentages. If higher amounts of oil are added, oil can escape from the matrix. The German sausage-style kebab product or German-style kebab product then appears greasy, which is rejected by consumers.

To improve the amino acid spectrum from fish meat in the German sausage style or in the German style, it makes sense to add vegetable protein. This can be, for example, apples, apricots, artichokes, eggplants, baby carrots, bananas, basil, pears, cauliflower, beans, broccoli, blackberries, chicory, cowpea, dill, peas, strawberries, figs, fennel, fresh potatoes, fresh walnuts, fresh garlic , fresh thyme, spring onions. Kidney beans, yellow lentils, yellow plum, pomegranate, grapefruit, green beans, green lentils, cucumber, hibiscus, raspberries, millet, Carrots, chestnuts, chickpeas, cherries, kiwi, garlic, knotweed, cabbage, cress, pumpkin, leeks, love plums, may, corn tangerine, chard, mulberry, melon, nuts, nuts, okra, orange, paprika, persimmon, parsley , Peppermint, peach, plum, mushrooms, pinto beans, purslane, lingonberry, quince, radish, Brussels sprouts, rosemary, red mullet, red lentils, red plum, red pepper, red radish, beets, arugula, lettuce, broad beans, shallots, chives , Pods, black radish, black cabbage, celery, soy, asparagus, spinach, spinach, pointed pepper, squash, tomato, Jerusalem artichoke, grapes, walnut, watermelon, grape leaf, lemon, onion; This will make it possible to change traditional and scientifically outdated consumer behavior in order to achieve macroeconomic benefit. With this kebab idea - kebab products after boiled sausage start and after boiled sausage start and minced meat kebab products using the essential raw material of fish and vegetable kebab products such as apples, apricots, artichokes, aubergines, baby carrots, bananas, basil, pears, cauliflower, beans, broccoli, blackberries, chicory, cowpea , Peas, strawberries, figs, fennel, fresh potatoes, fresh walnuts, fresh garlic, fresh thyme, spring onions. Kidney beans, yellow lentils, yellow plum, pomegranate, grapefruit, green beans, green lentils, cucumber, hibiscus, raspberries, millet, carrots, chestnuts, chickpeas, cherries, kiwi, garlic, knotweed, cabbage, cress, pumpkin, leek, love Plum, May, corn tangerine, chard, mulberry, melon, nuts, nuts, okra, orange, paprika, persimmon, parsley, peppermint, peach, plum, mushrooms, pinto beans, purslane, lingonberry, quince, radish, Brussels sprouts, rosemary , Red mullet, red lentils, red plum, red pepper, red radish, beet, rocket, lettuce, broad bean, shallots, chives, pods, black radish, black cabbage, celery, soy, asparagus, spinach, spinach, pointed pepper, squash, tomatoes , Jerusalem artichoke, grapes, walnut, watermelon, grape leaf, lemon, onion, ajwain, anise, aristo, asante, wild garlic, basil, fenugreek, bush tomato, chilli, curry leaves, angelica, fennel, fingerroot, galangal, clove, pomegranate, Indian Bay leaves, ginger, ginger, torch lingwer, kaffir lime, capers, cardamom, garlic, button cabbage, coconut, coriander, cumin, cubeb pepper, caraway, turmeric, La Lot, long coriander, long pepper, lily, laurel, marjoram, mango, horseradish, poppy seeds, carrot, nutmeg, nigella , Pandanus leaves, perilla, parsley, pepper, allspice, pink pepper, rosemary, saffron, salt, black goat clover, black, cardamom, black cumin, mustard, sesame, Sichuan pepper, stone flower, star anise, tamarind, Tasmanian pepper, thyme, vanilla, Vietnamese coriander , Visa beans, juniper, wasabi, cinnamon, lemongrass, onion. An addition of vegetable protein up to 8 percent based on the total amount of kebab meat according to German sausage or German style is particularly advantageous. This results in a kebab product according to German sausage or German style with a very balanced amino acid ratio, which is extremely beneficial from a nutritional point of view.

Due to the surprisingly good binding properties of the German sausage style or the German style of the fish meat, which comes from a cross between a Clarias gariepinus and a Heterobranchus longifillis, it is even possible to produce fish kebab based on fish sausage, such as salami type or raw sausage, without the addition of fat, which is made with full-fat kebab products German sausage type or German type have comparable sensory properties.

Additions of the German sausage type or German type of insoluble, microparticulated or microspherical protein preparations of vegetable protein and / or whey protein in the production from fish doner production according to raw sausage products are also particularly advantageous. As a result, a particularly smooth texture in the German sausage style or in the German style and a very smooth mouthfeel can be achieved without the need to add foreign fats.

According to a further development, adding the German sausage type or German type of vegetable oils with a high proportion of omega 3 fatty acids can be advantageous in order to enrich the German sausage type or German type of kebab products with the valuable omega 3 fatty acids. According to a further embodiment, the kebab products according to the German sausage type or according to the German type can be enriched with vegetable protein in order to increase the arginine content of the kebab products according to the German sausage type or the German type.

It was shown that a particularly creamy kebab production is achieved after boiled sausage if the fish meat is not cooked in front of the cutter or cutter, but at temperatures below 85 ° C, preferably below 75 ° C in the German sausage style or in the German style is brewed. This gives a particularly juicy structure in the German sausage style or in the German style.

The preferred cutter or cutter temperature for producing the kebab roast according to the German sausage style or the German style of fresh fish liver and the scalded fish meat according to the German sausage style or the German style is more than 40 ° C, particularly preferably more than 50 ° C. As a result, the fish liver is particularly well opened according to the German sausage style or the German style.

The fish meat according to the German sausage style or according to the German style and the fish liver are dry at the beginning of the cutter or cutter process, d. H. first of all without ice or water in the German sausage style or in the German style and first shortly before the end of the cutter or cutter process the remaining ingredients, including.

Ice or water in the German sausage style or German style added. This process management according to the German sausage type or the German type makes it possible to dispense with emulsifiers as additives.

The heartiness of the kebab / gyros or the rotisserie according to the German sausage style or the German style can be improved if up to 3 percent hydrocolloids based on carbohydrates are added to it during production in the cutter or cutter. Special advantages arise when using the German sausage type or German style from xanthan in percent by weight, proportions from 0.5 to 1 proportion calculated in percent based on the total amount.

The heartiness of the kebab / gyros or the rotisserie according to the German sausage style or the German style can also be improved if up to 4 percentage of vegetable protein is added to it during production in the cutter or cutter. Particularly positive properties of the German sausage style or German style are obtained when using leguminous proteins such as lupine proteins. After adding lupine protein in the cutter or cutter, fish doner productions after fish sausage start or after cooked sausage start, despite the low fat content from less than 3 percent calculated share, become spreadable and very creamy. If the heating temperature of the kebab production, which is packaged in layers or in piles of doner kebabs or in glasses, is kept below 75 ° C after the cooked sausage start, the spreading behavior is particularly good, since the vegetable proteins are not completely denatured in the German sausage style or in the German style.

The structure of kebab production according to cooked sausage can be improved by adding fiber kebab products according to the German sausage type or German type. Commercially available fiber kebab products such as wheat, legumes or oats are suitable here.

A particularly creamy structure in the German sausage style or German style is obtained when the brewing temperature is just below the denaturation temperature of the vegetable proteins according to the German sausage style or German style, but above the denaturation temperature from the liver and above the required pasteurization temperature.

According to a special embodiment of the process for producing a doner kebab product after starting liver sausage, the brewing process is carried out at a heating rate and cooling rate of <5 K / min. Bioactive kebab products according to the German sausage style or German style can be obtained if secondary plant ingredients are added.

Diaetdöner product belonging to fish meat in the German sausage style or in the German style and production process is very successful. The development of the kebab invention according to the German sausage type or the German type affects a diet kebab product and a procedure for its production. The knowledge that eating kebab products containing cholesterol and kebab products according to the German sausage style or German style can lead to an increasing number of heart and circulatory diseases makes it desirable to have a dietary kebab product based on the German sausage style or German style while avoiding kebab meat containing cholesterol and allow fat to do so. Fish pies are already known on the market, but they do not have the consistency and shelf life required for a kebab product.

It is therefore a matter of continuing the development of the kebab invention, a diet kebab product according to the German sausage type or the German type, avoiding the addition of foreign protein and phosphates and cholesterol-containing components and a procedure to enable its production. The matter will be resolved in accordance with the claims. Further training of the doner kebab according to the invention according to the German sausage style or according to the German style summarizes a diet kebab product that solves the above issue:

By adding cholesterol-free vegetable oil, a consistency like traditional cut kebab is achieved in the production process. The addition of salt and the brewing step e used in the production process according to the German sausage type or the German type enables a long-lasting diet kebab product in the German sausage type or in the German type, which is preferably filled in a cylindrical or conical layer or pile of kebabs. However, the diet doner product can be sterilized and packaged in the German sausage style or in the German style just like conventional canned food.

A procedure according to the invention for the production of the doner kebab product after the diet sausage start is through the following procedure steps: Chopping the fish meat in an unfrozen or at least partially frozen state, adding water and / or ice as well as vegetable oil during the chopping process, mixing the chopped kebab quantity or kebab product according to German Sausage type or German type with formation of a kebab sausage meat and addition of salt and, if necessary, layers of smoked fish and / or spices, ascorbic acid can optionally be used in an accumulation or concentration of German sausage type or German type from 0, 3, 0, 5 Weight percent "%" are added;

In order to create permanent fish doner production after boiled sausage start or canned, the packaged fish kebab production after boiled sausage or canned is included in step e) sterilized above 100 ° C primarily at 108 ° C for a predetermined period of time. The heating time depends on the desired shelf life.

Surprisingly, it was also found that the fat in fish meat does not impair the diet kebab product according to the German sausage style or the German style with regard to cholesterol "sterol occurring in all animal tissues" freedom, shelf life, taste or cut resistance.

The knowledge that the omega fats cholesterol in fish meat help to split off and break down sterol “occurring in all animal tissues”, so that they are increasingly being prescribed as medication by doctors, makes the German sausage-style or German-style diet kebab product according to the invention particularly valuable .

Heating in the production step according to the German sausage style or according to the German style for sterilization to a core temperature of 108 ° C enables a shelf life of several weeks to several months at normal storage temperatures.

In the following, a preferred embodiment of the diet doner product according to the invention is described in the German sausage style or in the German style. Fresh or at least partially frozen salmon meat is crushed in an accumulation or concentration of 60 percent by weight in a conventional cutter or cutter with the addition of 18 percent by weight of water and 18 percent by weight of vegetable oil based on the total weight of the diet kebab in the German sausage style or in the German style. This amount of doner kebab or doner good according to the German sausage style or German style is mixed to form a kebab meat and with the simultaneous addition of percent salt and spice by weight to a kebab to which, depending on the taste nuance, small pieces of smoked salmon, pepper or the like are added. Then the fish kebab production according to Fischbratwurstart is preferably packaged in cylindrical or cone-shaped layers or kebab piling in the German sausage style or in the German style. Finally, after the fish sausage has started, the fish doner production is sterilized in a treatment chamber in superheated steam, for example for half an hour at a core temperature of 108 ° C. The heating time according to the German sausage style or the German style depends on the desired shelf life. This emulsifies the milk protein and the added vegetable oil with the salmon meat component and results in fish kebab production after fish sausage start, which after cooling has the cut firmness and consistency of conventional fish kebab production after sliced sausage start. Taste tests showed that this fish doner production after a diet sausage has a very pleasant and spicy taste. Since this fish doner production after a diet sausage does not contain any saturated fatty acids or any harmful cholesterol “sterol found in all animal tissues”, it is very healthy and particularly suitable as a dietary food for people with a risk of heart disease and / or risk of circulatory disease.

Fish doner production according to fish cheese type of salmon cheese procedure for the production of German sausage type or German type of food with the following procedure steps, add amount of fish doner or doner good to the cutter or cutter, add amount of doner or doner good to chop from fish stock, cream during the cutter or cutter Mix in the process, add the spices.

The existing application concerns a fish kebab product of the German sausage type or German type, which can be produced by processing fish meat of any type.

In contrast to the kebab products according to the German sausage type or German type and fish kebab production according to fish bratwurstart such as for example meat loaf, such fish products as fish kebab production according to fish sausage fish cheese type are unknown.

Important advantages of such fish products compared to the corresponding fish kebab production based on kebab meat based on fish sausage are inferior fat content and connective tissue, polyunsaturated fatty acids, valuable vitamins, such as A, D, E.

This obviously results in a healthier diet compared to fish kebab production after fish sausage.

Experiments with different types of fish according to the German sausage type or the German type have shown that salmon can be processed in a very good fish kebab production based on salmon cheese. The mass fraction according to the German sausage type or the German type of salmon meat can be between 55 and 80 calculated as a percentage.

Another important component of the German sausage style or German style is whipped cream whose mass fraction can be between 15 and 30 as a percentage.

Further additional components for fish kebab production based on fish cheese include fish stock, vegetable oils, fish polish, AVO Mirus, AVO Emulsifier, Hela Rot and Helaphos.

A fish doner production based on salmon cheese with 63 percent salmon side and 22 percent whipped cream seems to be ideal.

The finished fish doner production according to salmon cheese looks similar to the fish doner production according to Bavarian meat loaf and has all the advantages of the preparation.

The further training of the kebab invention according to the German sausage type or German type also affects a fish meat belonging and durable fish kebab production after fish sausage start and a procedure for its production. In the FRG attempts are being made to produce a fish doner production after fish sausage start from fish meat; However, this only led to a soft, not cut-resistant fish kebab production after fish sausage similar to a kebab. In contrast, it was previously not possible to process fish meat from a firm, long-life fish kebab production after fish sausage similar to salami. This is mainly due to the high water content of fish meat and the fact that fish meat of the German sausage style or German style has very short fibers.

It is the matter of the development of the kebab invention according to the German sausage type or the German type, to create a procedure for the production of a cut-resistant, at least limited shelf life fish kebab production after fish sausage start of fish meat. This matter is resolved through a procedure. Advantageous developments of this procedure are given. Embodiments of the fish doner production according to the invention after fish sausage start are given. With the procedure according to the invention, it is possible to produce a stable, long-lasting fish doner kebab production after fish sausage, similar to salami, without preservatives and without binding agents from fish meat. According to the invention, a fish kebab production based on Fischbratwurstart is created, which holds pieces of fish that are on the one hand considerable enough to give the kebab / gyro or the rotisserie a firm consistency, and on the other hand are so small that drying or dehydration or desiccation or In general, the removal of liquids from kebab production, steaming and / or stewing, and / or even letting and / or boiling and / or softening and / or steeping and / or steaming and / or daubing and / or sautéing, and / or braising and / or cooking in a ripening room, d. H. a room with controlled temperature and humidity is possible. Advantageous boundary conditions for this are specified in the subclaims. Tests have also shown that the choice of suitable ingredients, as listed in the subclaims, can have a positive effect on the ripening process.

Another advantage of the further training of the kebab invention according to the German sausage type or the German type is that high-quality fish meat, which is currently not used in the fish processing industry, can be further processed into a food product. The development of the kebab invention according to the German sausage type or the German type is explained in detail below in an exemplary embodiment with further details.

At the beginning, the raw salmon is washed, filleted and boned in the known manner and the kebab meat is then removed from the skin with a fork in the German sausage style or in the German style. The kebab meat is then cut into 4 mm - 5 mm small cubes according to the German sausage style or German style, which are then distributed on a tray and frozen at -18 ° C for 20-30 minutes. The freezing temperature and the freezing time are selected so that a frozen edge is formed on the pieces of kebab meat according to the German sausage style or the German style, but an unfrozen core remains.

The kebab meat, frozen in this way, is placed in a mixer cutting mechanism that is customary in kebab processing according to the German sausage style or German style and is further chopped up by this; in the existing case 6-8 revolutions were sufficient for this. Advantageously, during this and subsequent comminution steps, the temperature or kebab heat according to the German sausage type or according to the German type of cutter or cutter is below 0 ° C, preferably -18 ° C. Instead of a cutter or cutter, another cutting device suitable for processing kebab meat in the German sausage style or in the German style can be used.

After the chopping in the cutter or cutter, the kebab meat is laid out on a tray in the German sausage style or in the German style and mixed with other ingredients. In the case of this embodiment, include Ingredients according to the German sausage style or three different types of mustard, dried coriander, honey, brown sugar, juniper berries, lemon peel, salt and pepper, curing salt and various herbs. By adding these ingredients according to the German sausage style or the German style, the protein is prepared, ie the pores are opened and the protein is loosened. In particular, the addition of curing salt removes part of the moisture from the salmon meat in the German sausage style or in the German style.

The kebab mix prepared in this way according to the German sausage style or the German style is re-frozen for about 20 minutes at a temperature of around -18 ° C. Then the kebab mix is put back into the cutter or cutter according to the German sausage style or the German style and chopped up again. The kebab mix according to the German sausage style or the German style can then be provided with additional ingredients or seasoned. Then the kebab mix is filled according to the German sausage type or the German type in cylindrical or cone-shaped layers or kebab stacking according to the German sausage type or the German type, and fish kebab production is tied after fish sausage start. Here, a conventional cylindrical or conical plastic layering or piling up of doner kebabs can be used, as long as it is ensured that moisture can escape from the inside of the kebab / gyro according to the German sausage type or the German type or the rotisserie spit to the outside.

The sausage-style doner kebab production formed in this way is then hung in a cold store for 4 days at a temperature of around 2 ° C-8 ° C. It is then hung for 10-12 days in a ripening room at a temperature between 20 ° C and 80 ° C and a relative humidity of more than 70%, primarily 81% - 84%. The kebab production is then cold-smoked in a smokehouse at a specified temperature, primarily 20 ° C-14 ° C, until the desired color is achieved. In a modification of this process, the kebab production is hung up in the sausage style immediately after filling in the cylindrical or conical layering or piling up in the ripening chamber.

In an advantageous embodiment of the development of the kebab invention, the kebab production in the sausage style is placed in a brine before hanging in the ripening chamber. The soaking in the brine can be repeated if necessary, with particular emphasis on the sausage-style kebab production being hung up like that in the ripening room. Two to three repetitions have been found to be beneficial.

A practical test has shown that a doner kebab production as described above could be kept for several months after fish sausage started in a cool place.

In order to improve the shelf life properties and the aroma of the rotisserie spit-style kebab-style. The rotisserie invention also touches on a minced meat rotisserie amount or minced meat rotisserie good for the production of rotisserie minced meat and / or minced meat, a procedure for producing the rotisserie amount or rotisserie minced meat from it and its use as a characteristic of rotisserie minced meat according to the kebab type or Turkish kebab type a quantity of bone particles rotisserie material or bone particles rotisserie material for the production of rotisserie bone roast and / or bone particles, a procedure for producing the rotisserie amount or rotisserie bone material from it and their use as a peculiarity rotisserie bone remedy according to kebab type or Turkish kebab type.

In order to improve the shelf life and the aroma of a ham-style doner kebab product, it is suggested that its surface be seasoned with cinnamon and / or aniseed and / or cloves and / or cardamom and / or allspice, with at least three of the five being particularly emphasized the aforementioned spices are available. In particular, a procedure for producing such a ham-type doner kebab product is proposed both in the form of kebab production according to raw cured products and also in the form of kebab production according to cooked cured products. The development of the kebab invention touches on a kebab production according to the ham type and a procedure for its production. Ham-type doner kebab production is especially produced from the leg or, more rarely, from the shoulder from slaughtered animals, especially pigs, and is offered in cured and smoked kebab production using the raw ham type or kebab production using the cooked ham type as a popular and widespread type of kebab production using the raw ham type. In the case of kebab production using raw ham, air drying is also possible instead of the smoking process. Especially with air-dried kebab products made from raw ham, the shelf life may be limited because the preservative effect of the smoke is not present. The shelf life is also a problem when it comes to kebab production according to the cooked ham style, especially if the cold chain cannot be maintained seamlessly or particularly long storage periods are desired.

The development of the kebab invention according to the German sausage type or the German type is based on the matter of proposing a kebab production according to the ham type and a procedure for its production in which, on the one hand, the shelf life of the kebab product can be improved according to the ham type. On the other hand, the development of the kebab invention aims to create a particularly tasty ham-type doner kebab and an aromatic ham-type doner kebab. This issue is solved by the fact that the surface of the kebab ham is seasoned with cinnamon and / or aniseed and / or cloves and / or cardamom and / or allspice, with particular emphasis at least three of the five aforementioned spices are present.

The spices according to the invention according to the German sausage type or according to the German type all have ingredients, especially in the form of essential oils, which also have a strong antimicrobial, ie. H. develop antibacterial, antiviral and fungicidal effects. Since the surface of the ham-type doner kebab according to the invention is treated with these spices, the protective effect against microbial spoilage is particularly considerable, because a microbial attack on the ham-type doner kebab occurs particularly on its surface. Since the preserving active ingredients of the aforementioned spices according to the German sausage type or the German type are largely in the form of essential oils, they can penetrate the inside of a ham-type kebab, for example in the form of a complete leg, and develop their beneficial effects there.

A ham-type doner kebab, according to the development of the kebab invention, is therefore characterized by its longer shelf life compared to conventional ham-type doner kebab, whereby a smoking treatment is not absolutely necessary. Even air-dried goods can therefore be stored longer than known ham-style doner kebabs. Furthermore, the German sausage type or German type of doner kebab according to the invention has a particularly pleasant aroma, which is reminiscent of Printen, in particular when all five of the mentioned spices are used. Due to the ability of the essential oils in the mentioned spices to penetrate the interior of the ham-style doner kebab, the Printen aroma is essentially homogeneously distributed throughout the ham after a corresponding exposure time to the spices.

According to one embodiment of the development of the German sausage type or German type of kebab, it is proposed that the German sausage type or German type of kebab be additionally seasoned with brown sugar candy, which further improves the appearance of the crust, the preservation effect and also the aroma will. The ham-style kebab is preferably treated with a kebab spice mixture which has a weight ratio of cinnamon: anise: cloves: cardamom: allspice: sugar of 2: 1, 5: 0, 25: 1: 0, 25:10.

A particularly pleasant degree of flavoring according to the German sausage style or the German style is achieved if the seasoning of a kebab mix according to the German sausage style or the German style of 2 g cinnamon, 1.5 g anise, 0.25 g cloves, 1 g Cardamom, 0.25 g of allspice and 10 g of brown rock sugar, each per 1 kg of ham-type doner kebab weight.

The further development of the kebab invention according to the German sausage type or further developing the German type is provided that the ham is dry cured with 56 g / kg nitrite curing salt, 1.2 g / kg pepper and 5-6 pieces / kg juniper berries. A pleasant smoke aroma can be created by smoking the German sausage style or the German style in cold smoke, if this is desired. In a procedure for producing the ham-type doner kebab according to the invention in the form of raw cured products, the ham-type doner kebab is first dry-cured, then stacked for two weeks to six months or stored in a tub, then about a week in a deck brine and then a day in a cold one Water bath stored, whereby according to the invention the kebab after the ham type after drying or drying or desiccation or in general the withdrawal from liquids from the kebab production according to the German sausage type or according to the German type superficially with cinnamon and / or anise and / or cloves and / or cardamom and / or allspice and then stored in a cool place for a day to a week, the seasoning being done with at least three of the five aforementioned spices with particular emphasis.

Alternatively, the development of the kebab invention according to the German sausage type or the German type still proposes a procedure for producing a ham type doner kebab in the form of cooked cured goods, in which the ham type doner kebab initially with such a type concentrated brine is sprayed so that it has a salt content of 18-22 g / kg and then cooked and / or steamed and / or steamed in a water bath up to a core temperature of 64-70 ° C, boiled and / or softened and / or let it steep and / or steamed and / or daubed and / or steamed and / or braised, with particular emphasis according to the invention the ham-style doner kebab after spraying on the surface with cinnamon and / or aniseed and / or cloves and / or cardamom and / or allspice is seasoned, with particular emphasis on seasoning with at least three of the five aforementioned spices.

The ham-style doner kebab is preferably pounded before seasoning in order to obtain a better protein digestion in this way.

To further improve the aroma, the ham-style doner kebab can also be seasoned with brown rock sugar and - especially in the case of the raw cured doner kebab - smoked in cold smoke.

The development of the kebab invention according to the German sausage type or the German type is described in detail below with reference to two exemplary embodiments for the implementation of the process according to the invention, on the one hand in the form of kebab based on raw cured products and on the other hand in the form of kebab based on cooked cured products. To produce the kebab according to the invention in the form of raw cured products, the ham is first released and cut to size. Alternatively, the ham can consist of the shell, nut and hip in a coherent form, or the ham-style doner kebab is cut into individual pieces.

In a first step, German sausage style or German style, the kebab is dry cured like ham, where 56 g / kg nitrite curing salt, 1.2 g / kg pepper and about 5-6 pieces of juniper berries / kg are required. The ham-style doner kebab then remains there, for example, for three weeks, with particular emphasis being able to store it in a vat, in which the formation of its own brine is possible.
After the German sausage-style or German-style storage, the dry-cured ham-style kebab is placed in a vat with a 14% deck brine, in which it remains for another seven days. The kebab room temperature should not exceed 6 ° C if possible.
Following the curing, the kebab is placed in a cold water bath in the German sausage style or in the German style, in which it is stored for a day. Then it is hung up to dry.

This is followed by seasoning according to the German sausage type or the German type of kebab, with a special emphasis on a powdered kebab mix according to the German sausage type or the German type of 2 g / kg cinnamon, 1.5 g / kg anise, 0.25 g / kg cloves, 1 g / kg cardamom, 0.25 g / kg allspice and 10 g / kg brown rock sugar is used. With the kebab spice mix for the ham-style kebab, the dried ham-style kebab is completely rubbed in on the surface. To develop a pleasant aroma, the ham-style doner kebab is then hung in a cold room for three days. Finally, there is a German type of sausage or German type of smoking, primarily in cold smoke, the temperature of which should be between 15 and 20 ° C. The ham-style doner kebab is exposed to smoke until it has an optimal brownish color, which is the case after eight to 72 hours.

To produce the ham-type doner kebab according to the invention in the form of cured doner kebab, the selected ham-type doner kebab is first released and cut to size, with particular emphasis on the portions used here usually being the upper shell and the lower shell. In order to ensure optimal properties for this, the pH value “measure of the acidic or basic character of an aqueous kebab production” according to the German sausage type or the German type should be around 5, 6. First of all, the kebab is injected with brine like ham, whereby the injected quantity is between 15 and 20, calculated as a percentage, of the fresh weight. The concentration according to the German sausage type or the German type of brine is set so that the end kebab product according to the German sausage type or the German type has a salt content of 18-22 g / kg.

In a subsequent working step, the kebab is further treated like ham by pounding, which improves the protein digestion. This is followed by the actual seasoning according to the German sausage type or the German type in such a way that the surface of the kebab is ham-type with a kebab seasoning mixture of 2 g / kg cinnamon, 1.5 g / kg aniseed, 0.25 g / kg cloves, 1 g / kg cardamom, 0.25 g / kg allspice and 10 g / kg brown rock sugar is rubbed in. The ingredients are sensibly used in powder form.

The spiced kebab is then placed in a ham-style mold and cooked and / or steamed and / or stewed, cooked and / or boiled and / or cooked in a water bath at a temperature between 72 and 74 ° C up to a core temperature of 66-68 ° C / or plasticized and / or let it steep and / or steamed and / or daubed and / or steamed and / or braised. Finally, the food is cooled to a core temperature of 2-4 ° C.

QUOTES INCLUDED IN THE DESCRIPTION

This list of the documents listed by the applicant was generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

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Claims (401)

Ham-type doner kebab, characterized in that it has ajwain and / or anise and / or aristo and / or asant and / or wild garlic and / or basil and / or fenugreek and / or bush tomato and / or chilli and / or or curry leaves and / or angelica and / or fennel and / or fingerroot and / or galangal and / or clove and / or pomegranate and / or Indian bay leaves and / or ginger and / or ginger and / or torch ginger and / or kaffir lime and / or Capers and / or cardamom and / or garlic and / or button cabbage and / or coconut and / or coriander and / or cumin and / or cubeb pepper and / or caraway and / or turmeric and / or La Lot and / or long coriander and / or Long pepper and / or lily and / or bay leaf and / or marjoram and / or mango and / or horseradish and / or poppy seeds and / or carrot and / or nutmeg and / or nigella and / or pandanus leaves and / or perilla and / or parsley and / or pepper and / or allspice and / or pink Pf effer and / or rosemary and / or saffron and / or salt and / or black goat clover and / or black and / or cardamom and / or black cumin and / or mustard and / or sesame and / or sichuan pepper and / or stone flower and / or star anise and / or tamarind and / or Tasmanian pepper and / or thyme and / or vanilla and / or Vietnamese coriander and / or visa beans and / or juniper and / or wasabi and / or cinnamon and / or lemongrass and / or onion, with Particular emphasis is placed on at least three of the seventy-one aforementioned spices. Ham-style doner kebab Claim 1 , characterized in that it is seasoned with brown rock sugar and / or honey. Ham-style doner kebab Claim 1 or 2 , characterized in that it is treated with a spice mixture that has a weight ratio of ajwain: anise: aristo: asant: wild garlic: basil: fenugreek: bush tomato: chili: curry leaves: angelica: fennel: fingerroot: galangal: clove: pomegranate: Indian bay leaves: ginger: ginger: torch ginger: kaffir lime: capers: cardamom: garlic: button cabbage: coconut: coriander: cumin: cubeb pepper: caraway: turmeric: La Lot: long coriander: long pepper: lily: bay leaf: marjoram: mango: horseradish: Poppyseed: Carrot: Nutmeg: Nigella: Pandanus Leaves: Perilla: Parsley: Pepper: Allspice: Pink Pepper: Rosemary: Saffron: Salt: Clover: Black Clover: Cardamom: Black Clover: Mustard: Sesame: Sichuan Pepper: Stone Flower: Star Anise: Tamarind: Tasmanian Pepper : Thyme: Vanilla: Vietnamese coriander: Visa beans: Juniper: Wasabi: Cinnamon: Lemongrass: Onion: Sugar of 2: 1, 5: 0, 25 : 1: 0 to 25:10. Ham kebab based on one of the Claims 1 until 3 , characterized in that the seasoning from a doner mix of 0.001 g to 100 g ajwain, anise, aristo, asant, wild garlic, basil, fenugreek, bush tomato, chilli, curry leaves, angelica, fennel, fingerwort, galangal, clove, pomegranate, Indian bay leaves, ginger, ginger, torch ginger, kaffir lime, capers, cardamom, garlic, button herb, coconut, coriander, cumin, cubeb pepper, caraway, turmeric, La Lot, long coriander, long pepper, lily, laurel, marjoram, mango, horseradish, Poppyseed, carrot, nutmeg, nigella, pandanus leaves, perilla, parsley, pepper, allspice, pink pepper, rosemary, saffron, salt, clover, black clover, cardamom, black clover, mustard, sesame, Sichuan pepper, stone flower, star anise, tamarind, Tasmanian pepper , Thyme, vanilla, Vietnamese coriander, visa beans, juniper, wasabi, cinnamon, lemongrass, onion, brown rock candy, honey, each per kg of the weight of the kebab based on ham. Ham kebab based on one of the Claims 1 until 4th , characterized in that it contains 49 g / kg nitrite curing salt, 0.9 g / kg ajwain, anise, aristo, asant, wild garlic, basil, fenugreek, bush tomato, chilli, curry leaves, angelica, fennel, fingerroot, galangal, Clove, pomegranate, Indian bay leaves, ginger, ginger, torch ginger, kaffir lime, capers, cardamom, garlic, button herb, coconut, coriander, cumin, cubeb pepper, caraway, turmeric, la lot, long coriander, long pepper, lily, laurel, marjoram Mango, horseradish, poppy seed, carrot, nutmeg, nigella, pandanus leaves, perilla, parsley, pepper, allspice, pink pepper, rosemary, saffron, salt, clover, black, cardamom, black cumin, mustard, sesame, Sichuan pepper, stone flower, star anise, Tamarind, Tasmanian pepper, thyme, vanilla, Vietnamese coriander, visa beans, juniper, wasabi, cinnamon, lemongrass, onion, brown rock sugar, honey and 3-4 pieces / kg of berries. Ham kebab based on one of the Claims 1 until 5 , characterized in that it is smoked and / or atomized and / or seasoned in cold smoke. Procedure for making a ham-style kebab in the form of raw cured kebab, in which the ham-type kebab is first dry-cured, then stored for two weeks to six months, then for about a week in a deck brine and then for a day in a cold water bath is stored and then dried, characterized in that after drying or drying or desiccation or in general the removal of liquids from the kebab production superficially with ajwain and / or aniseed and / or aristo and / or asant and / or wild garlic and / or basil and / or fenugreek and / or bush tomato and / or chilli and / or curry leaves and / or angelica and / or fennel and / or fingerwort and / or galangal and / or clove and / or pomegranate and / or Indian Bay leaves and / or ginger and / or ginger and / or torch ginger and / or kaffir lime and / or capers and / or cardamom and / or garlic and / or button cabbage and / or coconut and / or coriander and / or cumin and / or cubeb pepper and / or caraway and / or turmeric and / or La Lot and / or long coriander and / or long pepper and / or lily and / or bay leaf and / or marjoram and / or mango and / or horseradish and / or poppy seeds and / or Carrot and / or nutmeg and / or nigella and / or pandanus leaves and / or perilla and / or parsley and / or pepper and / or allspice and / or pink pepper and / or rosemary and / or saffron and / or salt and / or clover and / or black and / or cardamom and / or black cumin and / or mustard and / or sesame and / or Sichuan pepper and / or stone flower and / or star anise and / or tamarind and / or Tasmanian pepper and / or thyme and / or vanilla and / or Vietnamese coriander and / or visa beans and / or juniper and / or wasabi and / or cinnamon and / or lemongrass and / or onion and then stored in a cool place for a day to a week, with particular emphasis on the seasoning with at least three of the five aforementioned spices. Follow the procedure Claim 7 , characterized in that the ham-style kebab is smoked and / or misted and / or seasoned in cold smoke. Procedure for producing a ham-style doner kebab in the form of cooked cured kebab, in which the ham-type kebab is first sprayed with brine that is so concentrated that it has a salt content of 15-31 g / kg and then in a water bath up to a core temperature 64-70 ° C steamed and / or stewed, cooked and / or boiled and / or softened and / or steeped and / or steamed and / or daubed and / or steamed and / or braised, characterized in that the kebab like ham after spraying and drying on the surface with ajwain and / or anise and / or aristo and / or asant and / or wild garlic and / or basil and / or fenugreek and / or bush tomato and / or chilli and / or curry leaves and / or angelica and / or fennel and / or fingerroot and / or galangal and / or clove and / or pomegranate and / or Indian bay leaves and / or ginger and / or ginger and / or torch ginger and / or kaffirs lime and / or capers and / or cardamom and / or garlic and / or button cabbage and / or coconut and / or coriander and / or cumin and / or cubeb pepper and / or caraway and / or turmeric and / or La Lot and / or Langer Coriander and / or long pepper and / or lily and / or bay leaf and / or marjoram and / or mango and / or horseradish and / or poppy seeds and / or carrot and / or nutmeg and / or nigella and / or pandan leaves and / or perilla and / or parsley and / or pepper and / or allspice and / or pink pepper and / or rosemary and / or saffron and / or salt and / or black goat clover and / or black and / or cardamom and / or black cumin and / or mustard and / or sesame and / or Sichuan pepper and / or stone flower and / or star anise and / or tamarind and / or Tasmanian pepper and / or thyme and / or vanilla and / or Vietnamese coriander and / or visa beans and / or juniper and / or wasabi and / or cinnamon and / or lemongrass and / or onion seasoned zt, with particular emphasis on seasoning with at least three of the seventy-one aforementioned spices. Follow the procedure Claim 9 , characterized in that the ham-style kebab is pounded before seasoning. Proceed according to one of the Claims 7 until 10 , characterized in that the ham is seasoned with brown rock sugar and / or honey. Procedure for producing the kebab / gyros or the rotisserie from fish meat, which includes the following procedure steps: a) Provision of un / minced meat / fish, fat, salt, offal / from vegetarian kebab goods and spices in pieces, b) freezing and / or cooling the pieces in such a way that the pieces are not all frozen through, c) chopping and / or crushing the frozen pieces, d) Filling the minced fish meat into a cylindrical or conical layer that is permeable to moisture or a pile of doner kebabs to form a ham-style kebab, e) hanging the kebab / gyro or the rotisserie at a given temperature and a given humidity. Follow the procedure Claim 12 , characterized in that the provided pieces of un / minced meat / fish, fat, salt, offal / from vegetarian kebab goods and spices are included frozen at a temperature of -18 ° C for 20-30 minutes. Follow the procedure Claim 12 or 13th , characterized in that of un / minced meat / fish, fat, salt, offal / from vegetarian kebab goods and spices, the largest dimension of the pieces provided is less than about 5 mm. Proceed according to one of the Claims 12 until 14th , characterized in that the minced fish meat from un / minced meat / fish, fat, salt, offal / from vegetarian kebab goods and spices is mixed with other ingredients, the kebab mix produced in this way is briefly frozen and then further chopped up. Follow the procedure Claim 15 , characterized in that the kebab mix is frozen at about -18 ° C for about 20 minutes. Proceed according to one of the Claims 15 or 16 , characterized in that the ingredients comprise a sugary substance, mustard and / or juniper berries. Proceed according to one of the Claims 15 - 17th , characterized in that curing salt is added to the kebab mix. Proceed according to one of the Claims 12 until 18th , characterized in that the sausage-style doner kebab is stored in a cold store for 4 days without monitoring the humidity at a temperature between 2 ° C and 8 ° C before hanging. Proceed according to one of the Claims 12 until 19th , characterized in that the temperature or kebab heat when hanging is between 2 ° C and 8 ° C and the relative humidity is above 70 percentages. Follow the procedure Claim 20 , characterized in that the relative humidity is between 81 calculated as a percentage and 84 calculated as a percentage. Proceed according to one of the Claims 12 until 21 , characterized in that the kebab sausage type is hung according to rounded 10-12 days. Proceed according to one of the Claims 12 until 22nd , characterized in that the kebab sausage type after hanging according to procedure step e) is smoked at a temperature primarily between 2 ° C and 14 ° C. Proceed according to one of the Claims 12 until 23 , characterized in that the sausage-style doner kebab is placed in a brine before hanging. Proceed according to one of the Claims 12 until 24 , characterized in that kebab meat made from salmon, pikeperch, turbot and / or loup de mer is used alone or in combination with one another. Cut-resistant sausage-style kebab, the main component of which is fish kebab meat. The sausage-style kebab Claim 26 , characterized in that the water content of the kebab / gyro or the rotisserie is significantly inferior to that of raw fish meat. Kebab production according to sausage style Claim 26 or 27 , characterized in that it holds pieces of fish meat with an extreme diameter of less than 5 mm. The kebab sausage style after one of the Claims 26 until 28 , characterized in that the fish meat is uncooked. The kebab sausage style after one of the Claims 26 until 29 , characterized in that the kebab ingredients include a sugary substance, curing salt, mustard and / or juniper berries. The kebab sausage style after one of the Claims 26 until 30th , characterized in that it does not contain any preservatives or binders. The kebab sausage style after one of the Claims 26 until 31 , characterized in that it includes kebab meat made from salmon, pikeperch, turbot and / or loup de mer as the main ingredient, each alone or in combination. Procedure for producing a food with the following steps: - Put the amount of fish kebab or kebab goods in the cutter or cutter - Temperature 5 C - Add the amount of kebab or kebab goods, chop up the fish stock and add spices. Follow the procedure Claim 33 , characterized by : - Mass fraction of fish: 55% -80%, based on the amount of doner kebab or doner kebab product of the finished food Follow the procedure Claim 33 or Claim 34 , characterized by : - mass fraction of cream: 15% -30% Proceed according to one of the Claims 33 until 35 , characterized by : - Fish stock in ice form The fish cheese kebab, in particular the salmon kebab, is produced according to the procedure of one of the Claims 33 - 36 , with a proportion of fish from 55 proportion calculated as a percentage to 80 proportion calculated as a percentage and a mass proportion of whipped cream from 15 proportion calculated as a percentage up to 30%. Diet doner product belonging to component weight percent fish meat 60 ± 20 weight percent; Water 18 ± 10 percent by weight; Vegetable oil 18 ± 10 percent by weight; Salt 2 ± 1 percent by weight. Diet doner product after Claim 38 , characterized in that the fish meat is fresh salmon meat. Diet doner product after Claim 38 or 39 , characterized by the further addition of deposits, in particular smoked salmon or spices in variable percentages by weight. Diet doner according to one of the Claims 38 until 40 , characterized by an additional content of ascorbic acid in an accumulation or concentration of 0.3 to 0.5 percent by weight. Procedure for making a diet kebab product according to one or more of Claims 38 until 41 , characterized by the following procedure steps: a) Chopping the meat / fish, fat, salt, innards / vegetarian kebab Guts unfrozen or at least partially frozen state; b) addition of water and / or ice as well as vegetable oil during the grinding process; c) Mixing the shredded amount of doner kebab or kebab goods to form a kebab sausage and adding salt and, if necessary, deposits of smoked meat / fish, fat, salt, offal / vegetarian kebab goods and / or spices; d) Forming and packing the doner kebab / gyro or the rotisserie spit or a can; and e) heating the doner kebab / gyro or the rotisserie spit or the canned food in a treatment chamber to a certain core temperature until a certain shelf life is reached. Production process according to Claim 42 , characterized in that in procedure step a) fresh or at least partially frozen salmon meat is comminuted. Production process according to Claim 42 or 43 , characterized in that in procedure step e) the kebab production according to the sausage type or the canned food is heated to over 100 ° C, primarily to 108 ° C. Procedure for the production of sausage-style kebab products based on meat / fish, fat, salt, offal / from vegetarian kebab goods, with particular emphasis on meat / fish, fat, salt, offal / from vegetarian kebab goods together with ice and a basic kebab roast is processed, characterized in that the ice has a temperature of less than -10 ° C and that kebab meat is used exclusively, with additional emphasis on adding vegetable protein to the basic kebab meat. Follow the procedure Claim 42 , characterized in that the fat content used for the production of the basic amount of doner kebab or doner kebab goods has a fat content of less than 7%, primarily less than 5%, particularly preferably less than 3, calculated as a percentage. Procedure according to at least one of the preceding claims, characterized in that additional salt and / or nitrite curing salt and / or spices and / or cutter or cutter aids are added to produce the basic doner meat. Procedure according to at least one of the preceding claims, characterized in that meat / fish, fat, salt, offal / from vegetarian kebab is processed at least together with the ice cream in a cutter or cutter to make the basic doner roast. Follow the procedure Claim 48 , characterized in that the ice is added to the beginning of the cutter or cutter process. Follow the procedure Claim 48 or 49 , characterized in that the meat / fish, fat, salt, offal / from vegetarian kebab goods is frozen before the cutter or cutter process in such a way, but not completely frozen, that its mean temperature is less than 5 ° C, preferably less than 1 ° C, but not less than 0 ° C. Proceed according to at least one of the Claims 48 until 50 , characterized in that hydrocolloids based on carbohydrates such as xanthan, carboxymethyl cellulose or other substances from the group of hydrocolloids are added to the basic doner meat during the cutter or cutter process. Proceed according to at least one of the Claims 44 until 51 , characterized in that the cutter or cutting of the basic doner roast is carried out in such a way that the temperature or warmth of the basic doner roast at the end of the cutter or cutter process is at most 10 ° C, preferably at most 8 ° C. Procedure according to at least one of the preceding claims, characterized in that the ice has a temperature of less than -20 ° C. Procedure according to at least one of the preceding claims, characterized in that the mass fraction of the ice cream in relation to the total amount of doner kebab or kebab goods of the basic doner roast is between 20 percentage calculated portion and 45 percentage calculated portion. Follow the procedure Claim 55 , characterized in that the amount of ice used to produce the basic doner roast is measured in such a way that until the added ice has melted, the basic doner roast has a specific amount of energy of at least 100 kJ / kg, preferably more than 125 kJ / kg, particularly preferably more than 150 kJ / kg based on the amount of doner kebab or kebab goods of the basic kebab roast. Procedure according to at least one of the preceding claims, characterized in that the vegetable protein from apples and / or apricots and / or artichokes and / or aubergines and / or baby carrots and / or bananas and / or basil and / or pears and / or cauliflower and / or beans and / or broccoli and / or blackberries and / or chicory and / or cowpea and / or dill and / or peas and / or strawberries and / or figs and / or fennel and / or fresh potatoes and / or fresh walnuts and / or fresh garlic and / or fresh thyme and / or green onions. Kidney beans and / or yellow lentils and / or yellow plum and / or pomegranate and / or grapefruit and / or green beans and / or green lentils and / or cucumbers and / or hibiscus and / or raspberries and / or millet and / or carrots and / or chestnut and / or chickpeas and / or cherry and / or kiwi and / or garlic and / or knotweed and / or cabbage and / or cress and / or pumpkin and / or leek and / or love plum and / or may and / or corn mandarin and / or chard and / or mulberry and / or melon and / or nuts and / or nuts and / or okra and / or orange and / or paprika and / or persimmon and / or parsley and / or peppermint and / or Peach and / or plum and / or mushrooms and / or pinto beans and / or purslane and / or lingonberry and / or quince and / or radish and / or Brussels sprouts and / or rosemary and / or red mullet and / or red lentils and / or red plum and / or red pepper and / or red radish and / or beet and / or rocket and / or lettuce and / or broad bean e and / or shallots and / or chives and / or pods and / or black radish and / or black cabbage and / or celery and / or soy and / or asparagus and / or spinach and / or spinach and / or pointed pepper and / or Squash and / or tomatoes and / or Jerusalem artichoke and / or grapes and / or walnut and / or watermelon and / or grape leaf and / or lemon and / or onions. Procedure according to at least one of the preceding claims, characterized in that the basic doner roast is additionally cooled in addition to the ice. Procedure according to at least one of the preceding claims, characterized in that soluble or insoluble roughage such as grain fibers, legume fibers, citrus fibers, glucans or pectins are added to the basic doner meat. Procedure according to at least one of the preceding claims, characterized in that insoluble microparticulate or microspherical protein preparations of vegetable protein and / or whey protein are added to the basic doner roast to produce a doner kebab after sausage start. Procedure according to at least one of the preceding claims, characterized in that at least one vegetable oil is added to the basic doner roast. Follow the procedure Claim 60 , characterized in that the added oil content is less than 10 percentages, especially less than 8 percentages. Proceed according to at least one of the Claims 45 until 59 , characterized in that the basic doner roast is made without adding any other fat that is not already present in the meat / fish, fat, salt, offal / from vegetarian doner kebab goods. The sausage type doner kebab containing meat / fish, fat, salt, offal / from vegetarian doner kebab goods, produced according to a procedure according to at least one of the preceding claims, characterized in that it is exclusively fish meat as kebab meat and fish meat exclusively from a cross of a Clarias as fish meat gariepinus with a heterobranchus longifillis and that vegetable protein is added to the fish meat. Sausage-style doner kebab Claim 61 , characterized in that they do not belong to any other fat that is not already present in the fish meat and that their fat content is less than 7 calculated as a percentage. Sausage-style doner kebab Claim 64 , characterized in that their fat content is less than 5%, particularly preferably less than 3 percentages. Kebab sausage type as a fish product, characterized in that it consists of the following components: (a) salmon meat, (b) water, (c) salt and / or spices and / or flavorings, (d) processing aids, in particular cutter or cutter aids , (e) curing salt and (f) catfish meat, whereby components (a) to (f) add up to 100 percent by weight “%”. Kebab sausage style as a fish product according to Claim 66 , characterized by a water content of 5-30% by weight. Kebab sausage style as a fish product according to Claim 66 , characterized in that the processing or cutter or cutter aids are selected from the group of lactates, ascorbates, tartrates, citrates and mixtures thereof. Kebab sausage style as a fish product according to one of the preceding Claims 66 until 67 , characterized in that it is a fried fish product, a cooked fish product, a fish preparation or a fish permanent product. Kebab sausage style as a fish product according to Claim 69 , characterized in that the fish preparation is a fish starter, a kebab with fish sausage, a fish pie, a fish salad, fish dumplings or a fish protein concentrate preparation. Kebab sausage style as a fish product according to Claim 70 , characterized in that it is a diet kebab product. Procedure for the production of a fish doner product, consisting of the components (a) salmon meat, (b) water, (c) additives from the group salt, spices, flavorings and their mixtures, (d) processing aids or cutter or cutter aids from the group of lactates, ascorbates, tartrates, citrates and their mixtures, (e) pickling salt and (f) Catfish meat, whereby components (a) to (f) add up to 100 percent by weight "%" with particular emphasis, and the procedure comprises the following procedural steps: (f) Chopping up the meat / fish, fat, salt, innards / vegetarian kebab goods in at least partially frozen state, (g) addition of water and / or ice during the grinding process, (h) Mixing the shredded amount of doner kebab or doner kebab goods to form a kebab roast and adding salt and, if necessary, further additives from the group of spices and flavorings and, if necessary, deposits made from catfish meat and / or pieces of salmon meat, (i) Forming and packing the doner kebab / gyro or the rotisserie spit or a can and (j) heating in a treatment chamber to an arranged core temperature until an arranged shelf life level is met. Proceed according to Claim 72 , characterized in that in the procedure step (e) the kebab production according to the sausage type is heated to a temperature of 70-80 ° C for a predetermined time. Proceed according to Claim 72 , characterized in that in the procedure step (e) the preserve is heated to over 100 ° C, primarily to 108 ° C. Production method in which a quantity of minced fish meat or doner kebab product belonging to it is processed into a kebab product, characterized in that the fish meat is minced in the frozen state. Follow the procedure Claim 75 , characterized in that frozen pieces of fish meat are chopped up. Follow the procedure Claim 75 or 76 , characterized in that the frozen meat / fish, fat, salt, offal / vegetarian kebab is ground up. Proceed according to one of the Claims 75 until 77 , characterized in that the minced meat / fish, fat, salt, offal / vegetarian kebab is mixed with at least one other component. Follow the procedure Claim 76 , characterized in that the further component is also comminuted frozen food. Follow the procedure Claim 78 or 79 , characterized in that the further component is a different kebab meat than fish meat or vegetables. Proceed according to one of the Claims 75 until 80 , characterized in that the amount of kebab or doner kebab belonging to the meat / fish, fat, salt, offal / vegetarian kebab good is seasoned and filled into a container primarily intended for end use. Follow the procedure Claim 81 , characterized in that the filled amount of doner kebab or doner kebab product is boiled hot and / or smoked for further processing. Follow the procedure Claim 82 , characterized in that the filled amount of doner kebab or doner kebab good is quenched after hot boiling. Follow the procedure Claim 82 or 83 , characterized in that the filled amount of doner kebab or doner kebab good is smoked warm before boiling. Proceed according to one of the Claims 75 until 84 , characterized in that the filled amount of doner kebab or doner kebab goods are subjected to cold storage, then cold-smoked at least once and then dried. Doner kebab product obtainable by a production process according to one of the Claims 75 until 85 . Amount of fish doner or doner kebab with a given protein content and / or a given fat content, characterized in that the amount of fish doner or doner good contains at least one batch of at least one type of fish, with particular emphasis on the given protein content and / or the given fat content by the protein content and / or the fat content of the batch of at least one fish species is determined. Amount of fish kebab or doner good Claim 87 , characterized in that the amount of fish doner kebab or doner kebab goods contains at least two batches of at least one type of fish, the given protein content and / or a given fat content being determined by the accumulation or concentration ratios of the batches with particular emphasis. Amount of fish kebab or doner good Claim 87 or 88 , characterized in that the amount of fish doner kebab or doner kebab Gut is free from animal fats and / or animal proteins. Amount of fish doner or doner kebab product according to one of the preceding claims, characterized in that the amount of fish doner kebab or doner kebab product is free from vegetable fats and / or vegetable proteins. Amount of fish kebab or doner kebab item according to one of the preceding claims, characterized in that the given protein content and / or the given fat content is at least partly determined by the protein content and / or fat content of the lot of the at least one sea fish species. Amount of fish doner kebab or doner kebab product according to one of the preceding claims, characterized in that it comprises the following ingredients: salmon belly flaps and white fish fillet. Amount of fish doner or doner kebab according to the preceding claim, characterized in that the white fish fillet portion is between 85 calculated as a percentage and 55 calculated as a percentage of the total amount of fish doner or doner good of the amount of fish or doner kebab. Amount of fish doner or doner kebab, in particular according to one of the preceding claims, characterized in that the fish portion of the amount of fish doner or doner kebab consists of ground fish fillet. Amount of fish kebab or doner kebab product according to one of the preceding claims, characterized in that it does not exclusively contain fish fillet from freshwater catfish. Amount of fish kebab or doner kebab goods according to one of the preceding claims, characterized in that the amount of fish doner kebabs or kebab goods includes sea fish. Fish doner according to fish sausage, characterized in that it contains the amount of fish doner or doner good according to one of the preceding claims. Fish kebab, characterized in that flat pieces of fish are placed on a central kebab skewer and stacked around the kebab skewer to form a kebab shape. Amount of fish doner Claim 87 , characterized in that the fish pieces are marinated. Amount of fish doner Claim 87 , characterized in that layers of fish or shellfish and crustaceans, which consist of smaller pieces, are arranged between the fish pieces. The procedure for producing a rotisserie dish and the existing further development of the rotisserie invention also affects a minced meat rotisserie amount or minced meat rotisserie good for producing from rotisserie minced meat and / or minced meat, a procedure for producing the amount of rotisserie or rotisserie minced meat from it and using it as a peculiarity rotisserie minced meat kebab-style or according to the Turkish kebab style. The procedure for producing a rotisserie dish and that of the rotisserie invention also touches a bone particle amount of rotisserie spit or bone particles of rotisserie material for producing from rotisserie bone sausage meat and / or bone particles, a procedure for producing the amount of rotisserie or rotisserie bone material from it and its use as a peculiarity of rotisserie Bone remedies like doner kebab or Turkish kebab type. Procedure for the production of a rotisserie dish, in which both non / chopped kebab meat rags as well as kebab portions of minced meat doner kebab quantity or kebab goods are placed on a rotisserie and then steamed and / or stewed, cooked and / or boiled and / or softened and / or pulled while rotating leave and / or steamed and / or daubed and / or steamed and / or braised, with particular emphasis being placed on poultry meat, characterized in that un / minced goose meat flaps as doner meat of a first type of poultry meat with a high natural fat content, un / minced Doner kebab cloths of a second type of poultry with a lower natural fat content and portions of a minced meat doner kebab quantity or kebab good can be placed on the rotisserie. Procedure for making a rotisserie dish according to Claim 101 , characterized in that un / chopped goose meat rags as kebab meat of the first type of poultry meat and / or un / chopped kebab meat rags of the second type of poultry meat and portions of the minced meat doner kebab quantity or kebab goods are alternately placed on the rotisserie. Procedure for making a rotisserie dish according to Claim 101 or 102 , characterized in that the amount of minced doner kebab or doner good is produced from a mixture of proportions of the first type of poultry meat, proportions of the second type of poultry meat and at least one binding agent. Procedure for making a rotisserie dish according to one of the Claims 101 until 102 , characterized in that breadcrumbs and / or at least one phosphate-containing binder is used to produce the amount of minced meat doner kebab or doner gut breadcrumbs. Procedure for making a rotisserie dish according to one of the Claims 101 until 104 , characterized in that at least one phosphate-containing cutter or cutter aid based on a diphosphate or triphosphate is used for the production of the minced meat doner kebab quantity or doner kebab product. Procedure for making a rotisserie dish according to one of the Claims 101 until 105 , characterized in that turkey meat or chicken meat are used as the second type of poultry meat with a low natural fat content as doner meat. Procedure for making a rotisserie dish according to one of the Claims 101 until 106 , characterized in that kebab meat from the goose leg is used as the first type of poultry meat. Procedure for making a rotisserie dish according to one of the Claims 101 until 107 , characterized in that from the second type of poultry meat kebab cloths or kebab meat slices are used with a thickness that is inferior to that kebab meat cloth or kebab meat slices of the first type of poultry meat. Procedure for making a rotisserie dish according to one of the Claims 101 until 108 , characterized in that for the production of the minced meat doner kebab quantity or doner kebab goods, the poultry meat leftovers that accrue after the production of the kebab meat flaps from the breast and leg from the respective athletes are used. Rotisserie dish characterized in that this after a procedure according to one of Claims 110 until 109 was produced. With meat / fish, fat, salt, offal / vegetarian kebab Well loaded rotisserie dish for the grill, especially in the style of a gyros skewer or doner kebab, with special Reprinting the rotisserie at least partially with kebab meat, characterized in that the rotisserie is at least partially loaded with potato pieces. Well loaded rotisserie dish with meat / fish, fat, salt, offal / vegetarian kebab Claim 111 , characterized in that the potato pieces are pre-cooked. Well loaded rotisserie dish based on one of the Claims 111 or 112 , characterized in that the proportion of potato pieces on the food of the rotisserie is greater than 20%, in particular greater than 30%, in particular greater than 40%. A rotisserie dish loaded with meat / fish, fat, salt, offal / vegetarian kebab, according to one of the preceding claims, characterized in that the rotisserie with raw kebab meat, the proportion of raw kebab meat on the food is greater than 30%, in particular greater than 40% %. A rotisserie dish loaded with meat / fish, fat, salt, offal / vegetarian kebab, according to one of the preceding claims, characterized in that the rotisserie with raw kebab meat, the proportion of raw kebab meat in the food is less than 70%, in particular less than 50%. A rotisserie dish loaded with meat / fish, fat, salt, offal / vegetarian kebab, according to one of the preceding claims, characterized in that the rotisserie is loaded with kebab production of the sausage type, in particular garlic sausage. A rotisserie dish loaded with meat / fish, fat, salt, offal / vegetarian kebab, according to one of the preceding claims, characterized in that the rotisserie is loaded with kale or spinach. A rotisserie dish loaded with meat / fish, fat, salt, offal / vegetarian doner kebab, according to one of the preceding claims, characterized in that the rotisserie is made up of equal parts with more than 40 percentages of potato pieces and raw kebab meat that the remaining parts of the Food mainly comes from kebab after garlic sausage and vegetables, especially kale or spinach. A rotisserie dish loaded with meat / fish, fat, salt, offal / vegetarian kebab, according to one of the preceding claims, characterized in that the rotisserie is formed at least alternately with raw kebab meat and potato pieces, so that alternating layers of kebab meat and potato layers are formed. A rotisserie dish loaded with meat / fish, fat, salt, offal / vegetarian kebab, according to one of the preceding claims, characterized in that the rotisserie is in a jacket which was removed after loading. Well loaded rotisserie dish with meat / fish, fat, salt, offal / vegetarian kebab Claim 120 , characterized in that the envelope is closed. A rotisserie dish loaded with meat / fish, fat, salt, offal / vegetarian kebab, according to one of the preceding claims, characterized in that the rotisserie spit has a lower plate with a hollow tube arranged or attachable to it, the hollow tube being designed in this way with particular emphasis is that a shaft of a grill device can be received in this. Sausage-style doner kebab production, characterized in that its fat content is less than 2 percentages. Sausage-style doner kebab production, characterized in that it is made from fat and oils without any additives. Sausage-style kebab production according to one of the Claims 123 or 124 , whereby the basic kebab roast is made from turkey, chicken or a mix of them. Kebab production according to the sausage type, can be produced by a procedure comprising the following procedure steps: a) Grinding a quantity of kebab meat, b) Cooling the ground doner kebab quantity or kebab good to -5 to 3 degrees Celsius, c) Chopping the kebab amount or kebab good with cooling or Addition of a bed of ice, characterized in that the amount of doner kebab or doner kebab goods heats up to an extremely high 8 degrees Celsius during the cutter or cutter process. Kebab production according to sausage style Claim 126 , whereby a temperature of 2 to 3 degrees Celsius is not exceeded with particular emphasis during the cutter or cutting. Kebab production according to sausage style Claim 126 or 127 , with 10 to 40 percent by weight of ice, based on the amount of kebab meat, being added with particular emphasis during the cutter or cutter process. Sausage-style kebab production according to one of the Claims 126 until 128 , whereby with particular emphasis exclusively fat-free chicken, turkey or a kebab mix thereof is used. Sausage-style kebab production according to one of the Claims 126 until 129 , whereby with particular emphasis only essentially fat-free chicken, turkey or a kebab mix thereof is used as a kebab quantity or kebab good. Sausage-style kebab production according to one of the Claims 126 until 130 , characterized in that their fat content is between 1 and 10 calculated as a percentage. Use of a cylindrical or cone-shaped stacking or kebab stacking for kebab drying, whereby a cylindrical or conical stacking or kebab stacking is filled with a kebab quantity or kebab product with particular emphasis, whereby a kebab production arises in the sausage style, whereby with particular emphasis cylindrical or conical or conical stacking Kebab stacking has a membrane function between the amount of doner kebab or doner kebab item and the outside environment of the doner kebab / gyro or rotisserie spit to compensate for moisture, thereby avoiding a dry edge, whereby the filled cylindrical or conical stacking or kebab stacking is exposed to an air flow for kebab drying with particular emphasis. Use after Claim 132 , whereby the amount of doner kebab or doner kebab goods in the cylindrical or conical layering or the doner kebab stacking has a high filling pressure to improve the membrane function. Use of a cylindrical or conical stacking or kebab stacking according to one of the preceding claims, wherein with particular emphasis cylindrical or conical stacking or kebab stacking has a high shrinkability to improve the membrane function. Use of a cylindrical or conical stacking or kebab stacking according to one of the preceding claims, wherein with particular emphasis cylindrical or conical stacking or kebab stacking comprises polyamide compounds. Use of a cylindrical or conical layering or a pile of doner kebabs Claim 131 , whereby the polyamide compounds are hardly thermoelastic, with particular emphasis. Use of a cylindrical or conical stacking or kebab stacking according to one of the preceding claims, wherein with particular emphasis cylindrical or conical stacking or kebab stacking can be expanded or contracted depending on moisture or dryness. Use of a cylindrical or conical stacking or kebab stacking according to one of the preceding claims, wherein with particular emphasis cylindrical or conical stacking or kebab stacking comprises buffer particles to prevent rapid drying at a point of cylindrical or conical stacking or kebab stacking with simultaneous accumulation of moisture Another place of cylindrical or conical layering or piling up of doner kebabs. Use of a cylindrical or conical stacking or kebab stacking according to one of the preceding claims, with particular emphasis being placed on cylindrical or conical layers at around 15 to 40 degrees Celsius. Use of a cylindrical or conical stacking or kebab stacking according to one of the preceding claims, Prevent the amount of doner kebab or doner kebab good. Cylindrical or conical layering or stacking of doner kebabs for use in kebab drying according to one of the preceding claims. Procedure for kebab drying, including the following steps: Filling a quantity of doner kebab or doner kebab goods in a cylindrical or cone-shaped layering or pile of kebabs Claim 141 , which creates a sausage-style doner kebab production, with particular emphasis on cylindrical or conical layering or piling up a membrane function between the amount of doner kebab or kebab good and the outside environment of the kebab / gyro or the rotisserie, which creates a very A moist amount of doner kebab or doner kebab good is prevented when it is dry, cylindrical or conical layering or piling up of doner kebabs, and Drying of the doner kebab / gyro or the rotisserie by exposing the filled cylindrical or cone-shaped layering or piling up a stream of air. Follow the procedure Claim 134 , with particular emphasis on drying at around 15 to 40 degrees Celsius. Döner produces by the following procedure steps: filling a quantity of kebab or kebab goods in a cylindrical or cone-shaped layering or a pile of kebab Claim 137 This creates a sausage-style doner kebab production, with cylindrical or conical layering or piling up a membrane function between the amount of doner kebab or kebab goods and the outside environment of the kebab / gyro or the with particular emphasis, whereby a very moist amount of kebab or kebab goods when dry, cylindrical or cone-shaped Piling up or kebab piling is prevented, and drying the kebab / gyro or the rotisserie by exposing the filled cylindrical or conical piling or kebab piling up to an air stream. Kebab type drying device for the production of the doner kebab / gyros or the rotisserie Claim 144 . The novelty is that the kebab products are produced in the same order of magnitude as, for example, kebab products according to the Nuremberg sausage style or Viennese style, but without casing. In particular, these kebab products are for small children, seniors and for all consumers who are simply biased against items that are surrounded by cylindrical or conical layers or piles of kebab. Claims 149 . Procedure for production from kebab production according to the sausage type such as boiled sausage start, 5th kebab production according to the sausage type such as cooked sausages or cooked sausages, characterized in that the only animal ingredient used is muscle meat from the drumstick and / or from the shoulder of pigs and possibly pork liver and the fat content in muscle meat it is extremely 5 percent by weight "%" and in pork liver it is extremely 6 percent by weight "%", whereby no other fat such as bacon or oil or oil-based fat substitutes are added except for the fat in muscle meat or pork liver. Follow the procedure Claim 149 , characterized in that the muscle meat comes from the nut. Follow the procedure Claim 149 or 150 , characterized in that pork liver is used without bile ducts. Procedure according to at least one of the preceding claims, characterized in that the fat content in the muscle meat is extremely 3, 5 percent by weight "%". Procedure according to at least one of the preceding claims, characterized in that spices and / or salt and / or nitrite curing salt and / or mushrooms and / or vegetables and / or broth are also added. Procedure for producing a kebab production after boiled sausage start according to one of the preceding claims, characterized in that the muscle meat is processed together with ice for this kebab sausage. Procedure for creating a kebab production after boiled sausage has started Claim 154 , characterized in that an amount of energy greater than 120 kJ per kg of kebab meat is introduced into the kebab meat by adding ice to reach a kebab meat temperature of 0 ° C. Procedure for creating a kebab production after boiled sausage has started Claim 155 , characterized in that all of the ice cream is added to the start of kebab production and has a temperature below -10 ° C. Procedure for creating a kebab production after boiled sausage start according to one of the Claims 154 until 156 , characterized in that such an accumulation or concentration of ice is added to the muscle meat that at least 20 percent by weight “%” of the water in the muscle meat freezes. Procedure for generating a kebab production after boiled sausage start after at least one of the Claims 154 until 157 , characterized in that such an accumulation or concentration of ice is added to the muscle meat that the ice cream has at least 30 percent by weight “%” of the total amount of doner kebab or doner good of kebab roast. Procedure for generating a kebab production after boiled sausage start after at least one of the Claims 154 until 158 , characterized in that the muscle meat is processed in at least partially frozen state to doner roast. Procedure for generating a kebab production after boiled sausage start after at least one of the Claims 154 until 159 , characterized in that thickener is additionally introduced into the kebab meat. Procedure for generating a kebab production after boiled sausage start after at least one of the Claims 154 until 160 , characterized in that vegetable proteins are also added to the kebab meat. Procedure for generating a kebab production after boiled sausage start after at least one of the Claims 154 until 161 , characterized in that the kebab production takes place in a cutter or cutter or in a kebab meat opening device. Procedure for generating a kebab production after boiled sausage start after at least one of the Claims 154 until 162 , characterized in that the cutter or cutter process is carried out with a shear rate in a range between 25,000 1 / s and 60,000 1 / s. Procedure for generating a kebab production after boiled sausage start after at least one of the Claims 154 until 163 , characterized in that the kebab roast at the end of kebab production has a temperature of extremely 10 0C. Procedure for generating a kebab production after boiled sausage start after at least one of the Claims 154 until 164 , characterized in that the kebab meat is brewed at a temperature in a temperature range between 60 ° C and 80 ° C. Procedure for generating a kebab production after the start of cooked sausage after at least one of the Claims 149 until 153 , characterized in that the muscle meat is scalded at a temperature of less than 85 ° C before it is processed together with pork liver to make doner roast. Procedure for creating a kebab production after the start of cooked sausage Claim 164 , characterized in that the temperature or the warmth of the kebab meat during the kebab production is more than 40 ° C. Procedure for generating a kebab production after the start of cooked sausage after at least one of the Claims 166 or 167 , characterized in that extremely 3 percent by weight “%” hydrocolloids are added to the kebab meat. Procedure for generating a kebab production after the start of cooked sausage after at least one of the Claims 166 until 168 , characterized in that extremely 4 percent by weight “%” vegetable protein is added to the kebab meat. Procedure for generating a kebab production after the start of cooked sausage after at least one of the Claims 166 until 169 , characterized in that fibrous substances are added to the kebab meat. Procedure for generating a kebab production after the start of cooked sausage after at least one of the Claims 155 until 170 , characterized in that the finished kebab meat is heated to a brewing temperature of less than 75 ° C. Procedure for generating a kebab production after the start of cooked sausage after at least one of the Claims 18 until 23 , characterized in that the brewing process is carried out with a heating rate and cooling rate of less than 5 K / min. Procedure for making a doner kebab according to at least one of the Claims 149 until 153 , characterized in that the muscle meat is processed in an initial state to doner roast, in which extremely 50 percent of the water belonging to the muscle meat is frozen. Procedure for making a doner kebab Claim 173 , characterized in that the temperature or kebab warming of the muscle meat for the start of kebab production is in a range between -2 ° C and 5 ° C. Procedure for making a doner kebab Claim 173 or175, characterized in that part of the muscle meat is minced and the remainder is ground. Procedure for making a doner kebab Claim 175 , characterized in that the minced part of the muscle meat is chopped until it is cohesive and, after the cutter or cutting time of the minced part, starter cultures and / or spices and / or salt and / or nitrite curing salt and the crushed part of the muscle meat are added and mixed in. Sausage-style doner kebab production such as rotisseries, boiled sausages, cooked sausages or cooked sausages, characterized in that the only animal ingredient is pork muscle meat and possibly pork liver and their fat content is extremely 5 percent by weight "%", with particular emphasis on the muscle meat or in The fat belonging to the liver does not contain any other fat such as bacon or oil or oil-based fat substitutes. Kebab production according to sausage style Claim 177 , characterized in that the muscle meat comes from the drumstick and / or from the shoulder of the pig. Kebab production according to sausage style Claim 177 or 178 , characterized , that their fat content is extremely 3, 5 weight percent '%'. Fish kebab or kebab production according to the sausage type, characterized in that at least one kebab skewer which can be arranged on a cooking device is provided and that a substantially homogeneous and boneless amount of fish kebab or kebab product consisting of a large number of fish pieces is arranged on the kebab skewer. Fish doner or kebab production according to sausage type Claim 181 , characterized in that the amount of fish doner kebab or doner kebab Gut covers the kebab skewer essentially evenly except for the two end regions, primarily with a radial thickness of 5 to 30 centimeters, particularly preferably 15 to 25 centimeters. Fish doner or kebab production according to sausage type Claim 181 or 182 , characterized in that the amount of fish doner kebab or doner kebab Gut consists of a plurality of fillet pieces that are skewered flat and close together on the kebab skewer. Fish doner or kebab production according to sausage type Claim 183 , characterized in that in the longitudinal direction of the kebab skewer successive fillet pieces are arranged rotated by an angle about the longitudinal axis of the kebab skewer. Fish doner after Claim 181 until 184 , characterized in that the fish pieces have a thickness of 2 to 7 mm, especially 3 to 5 mm. Fish kebab or kebab production in the sausage style according to one of the Claims 181 until 185 , characterized in that the amount of fish doner kebab or doner kebab item arranged on the kebab skewer has a weight of rounded 5 to 30 kilograms. Fish kebab or kebab production in the sausage style according to one of the Claims 181 until 186 , characterized in that a preparation aid is applied to the fish pieces. Fish doner or kebab production according to sausage type Claim 187 , characterized in that the auxiliary preparation comprises one or more of the ingredients from the group consisting of oil, eggs, tomato sauce, onions, salt, spices. Fish doner or kebab production according to sausage type Claim 188 , characterized in that the auxiliary preparation applied to a quantity of fish of rounded 30 kilograms has the following contents: Oil: 0.15 to 1.5 liters and / or salt: 100 to 500 grams and / or eggs: 10 to 75 pieces and / or Tomato sauce: 50 to 600 grams. Fish doner after one of the Claims 181 until 189 , characterized in that anglerfish is used. Fish kebab or kebab production in the sausage style according to one of the Claims 181 until 190 , characterized in that the fish kebab or kebab production according to the sausage type is in the chilled or frozen state. Fish kebab or kebab production in the sausage style according to one of the Claims 181 until 191 , characterized in that the fish kebab is wrapped in a food-grade film. Ready-to-eat kebab meal containing cheese or kebab production in a preparation packaging, characterized in that the preparation packaging is suitable for microwaves and / or oven, that in at least one compartment of the preparation packaging the proportion of cheese based on the total doner kebab quantity or kebab product of the contents of the compartment is at least 20 percent by weight "% And that the proportion of cheese in the at least one compartment, based on the total amount of doner kebab or kebab product, comprises or consists of 70 to 100 percent by weight of “%” cheese such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables . Ready-to-eat kebab meal containing cheese in a preparation packaging Claim 193 , with particular emphasis on the proportion of cheese in the at least one compartment being at least 25 percent by weight “%”. Cheese-containing doner ready-made meal or kebab production according to the sausage style in a preparation packaging Claim 193 or 194 , with particular emphasis on the Best before date at a temperature of 0-4 ° C, preferably at 0-7 ° C, is at least 14 days. Cheese-containing doner ready meal or doner kebab production according to sausage type in a preparation packaging according to one of the preceding claims, whereby the best before date at a temperature of 0-4 ° C, preferably 0-7 ° C, is at least 28 days. Ready-to-eat kebab meal containing cheese or kebab production according to the sausage type in a preparation packaging according to one of the preceding claims, with particular emphasis on the proportion of cheese in the at least one compartment being at most 95 percent by weight “%”. Cheese-containing doner ready meal in a preparation packaging according to one of the preceding claims, with particular emphasis in the at least one compartment including one or more of the ingredients selected from the group consisting of kebab production according to sausage type, egg, kebab meat products, mushrooms, vegetables, herbs, rice , Pasta, bread, fruits and seafood. Cheese-containing doner ready-made meal or doner kebab production according to the sausage type in a preparation packaging according to one of the preceding claims, wherein the preparation packaging comprises more than one compartment with particular emphasis. The rotisserie invention also touches on a minced meat rotisserie amount or minced meat rotisserie good for the production from rotisserie minced meat and / or minced meat, a procedure for producing the rotisserie amount or rotisserie minced meat from it and their use as a peculiarity rotisserie minced meat according to the kebab type or Turkish kebab type / or rotisserie ready meal or rotisserie production according to kebab style in a preparation and / or preparation packaging according to one of the preceding claims, with particular emphasis the preparation and / or preparation packaging comprising a resealable lid. The rotisserie invention also touches on a bone rotisserie amount and / or bone rotisserie broth or bone rotisserie material for producing from rotisserie bone sausage and / or bone broth and / or bones, a procedure for producing the rotisserie amount or rotisserie bone material from it and its use as a peculiarity rotisserie bone remedy according to the kebab type or Turkish spit Kebab art. A rotisserie dish containing bone and / or bone broth and / or a rotisserie ready-made meal or rotisserie production according to the kebab type in a preparation and / or preparation packaging according to one of the preceding claims, the preparation and / or preparation packaging comprising a resealable lid with particular emphasis. Kebab ready meal set or kebab production set according to sausage type Claim 193 , the separately packaged flavor component and / or the cutlery being releasably connected to the preparation packaging with particular emphasis. Kebab ready meal use or kebab production use after sausage of as in one of the Claims 193 until 202 described content of at least one compartment as a bread topping or spread. Set comprising a cheese-containing doner ready meal or doner kebab production according to the sausage type in a preparation packaging according to one of the preceding claims and a separately packaged flavoring component and / or bread and / or a decorative component and / or a piece of cutlery. Kebab ready meal use or kebab production use according to sausage type of as in one of the Claims 193 until 202 described content of the at least one compartment as a cold or warm component of a meal or as a cold or warm meal. Procedure for producing a ready-made kebab meal containing cheese in a preparation packaging according to one of the Claims 193 until 202 , comprising the procedural steps. a) Kebab production providing the sausage type of preparation packaging with at least one compartment, b) Kebab production providing the sausage type of a cheese such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables corresponding kebab quantity or kebab product or a kebab quantity, respectively Doner kebab goods consisting of cheese such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables, c) kebab production prepared in the sausage type from a further ingredient, d) filling the cheese such as processed cheese and / or meat and / or Fish and / or fruit and / or vegetables belonging to the amount of doner kebab or kebab item or the amount of kebab or kebab item consisting of cheese such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables in the at least one compartment e) fill kebab production according to the sausage type of the further ingredient in the at least one compartment, f) killing from germs in the at least one compartment , g) optionally solidifying the cheese such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables and h) Kebab production Closing the sausage type of preparation packaging so that no germs can penetrate the packaging. Follow the procedure Claim 205 , whereby the procedure step e) takes place with particular emphasis before the procedure step d) and / or the procedure step h) takes place before the procedure step f) and / or g). Follow the procedure Claim 205 or 206 , the procedure step f) being carried out with particular emphasis by pasteurization. Follow the procedure Claim 205 , with particular emphasis after procedure step a) and procedure step b) and before procedure step d) the cheese such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables, the corresponding amount of doner kebab or kebab goods and the other ingredient are mixed with one another and killing from germs takes place. Follow the procedure Claim 208 , with particular emphasis on killing germs in procedure step f) by gassing. Proceed according to one of the Claims 205 until 209 , with particular emphasis being placed on pasteurized cheese such as processed cheese and / or meat and / or fish and / or fruit and / or vegetables in preference to Edam, Gouda, Emmental, Chester, Kaskaval, Feta, cream cheese and / or smoked cheese. Procedure for the production of foods which prevent or reduce lactose intolerance and are based on milk, milk derivatives and / or kebab products on a plant basis and kebab meat or a kebab meat product, characterized in that the milk, milk derivatives and / or milk kebab products on a plant basis are lactose-free or lactose-reduced and the kebab meat or the kebab meat product is produced without the use of chemically, physically or physically processed and / or chemically processed or produced raw materials and without binders, emulsifiers, thickeners or the like and these ingredients are processed and emulsified in a cutter. Follow the procedure Claim 211 , characterized in that fruit, fruit products, vegetables, vegetable products and / or cereal products are also used. Procedure according to one of the preceding claims, characterized in that at least one salt and / or at least one spice is additionally used. Procedure according to one of the preceding claims, characterized in that the milk, milk derivatives and / or milk doner products based on plants are used in the frozen state. Procedure according to one of the preceding claims, characterized in that the milk kebab product is plant-based soy milk. Procedure according to one of the preceding claims, characterized in that the weight ratio of milk, milk derivatives and / or milk kebab products on a plant basis to kebab meat or kebab meat product is 98: 2 to 2:98. Procedure according to one of the preceding claims, characterized in that the weight ratio of milk, milk derivatives and / or vegetable-based milk doner kebab products to kebab meat or kebab meat product is 49:51 to 2:98. Procedure according to one of the preceding claims, characterized in that, based on the milk, milk derivatives and / or milk kebab products on a plant basis and the kebab meat or the kebab meat product, 5 - 20 percent by weight “%” of a rind are used. Follow the procedure Claim 218 , characterized in that the rind comprises a rind processing in different grain sizes, a rind emulsion or a rind emulsion / milk emulsion, whereby the accumulation or concentration fractions of rind and milk are primarily set in half with particular emphasis. Procedure according to one of the preceding claims, characterized in that predominantly skimmed milk with a fat content of 1.5 to 2 percent by weight "%" is used. Procedure according to one of the preceding claims, characterized in that in addition, nutritionally suitable vegetable oils or kebab mixes are used in a proportion of up to 5 weight percent “%” of the total emulsion. Kebab product in the sausage style, producible according to a procedure according to one of the Claims 211 - 221 . Procedure for the production of foods that prevent or reduce lactose intolerance and are based on milk, milk derivatives and / or milk doner products on a plant basis as a substitute for fish meal and fish oil, characterized in that the milk, milk derivatives and / or milk doner products on a plant basis are lactose-free or lactose-reduced . Procedure for the production of foods which prevent or reduce lactose intolerance and are based on milk, milk derivatives and / or milk kebab products on a plant basis as a partial substitute for fish meal and fish oil, characterized in that the milk, milk derivatives and / or milk kebab products on a plant basis are lactose-free or lactose-reduced are. Proceed according to one of the Claims 223 and 224 , whereby the fitness doner product is kebab product with particular emphasis. Fitness doner product, producible according to a procedure according to one of the Claims 223 and 224 . Doner kebab product, producible according to a procedure according to one of the Claims 223 until 225 . Sausage-style kebab preparation for humans or athletes, comprising parts from warm-blooded athletes, parts from cold-blooded or cold-blooded or cold-blooded or invertebrate athletes, grain, animal products, hydrocolloids, vegetable and / or animal proteins and fungal mycelia. Eigenart doner preparation according to sausage type Claim 228 , characterized in that the fungal mycelium is Basidiomycete mycelium and takes natural vitamin D through exposure. Eigenart doner preparation according to sausage type Claim 228 or 229 , in which the content of the mycelium is from 0.1 to 99.9 percent by weight, based on the total weight of the Eigenart doner preparation. Eigenart doner preparation after sausage type according to one of the Claims 228 until 230 , characterized in that the mycelium content is at least 0.3 percent by weight "%" to a maximum of 80 percent by weight, based on the total weight of the Eigenart doner preparation. Eigenart doner preparation after sausage type according to one of the Claims 228 until 231 , characterized in that the content of other parts of the Eigenart doner preparation is from 0.1 to 99.9 percent by weight, based on the total weight of the Eigenart doner preparation. Eigenart doner kebab preparation according to sausage type according to one of the preceding claims, characterized in that the fat content is in the range from 0.01 to 80 percent by weight, based on the total weight of the Eigenart doner kebab preparation according to sausage type. Eigenart doner preparation according to one of the preceding claims, characterized in that the fat content is at least 2.0 percent by weight, based on the total weight of the Eigenart doner preparation. Eigenart doner preparation according to sausage type Claim 228 , characterized in that the parts of the animals come from warm-blooded athletes and are selected from mammals and / or birds. Eigenart doner preparation according to sausage type Claim 228 , characterized in that the grain is selected from the group of the sweetgrass-like order of the Commelinidae. Eigenart doner preparation according to sausage type Claim 228 , characterized in that the parts of the animals come from cold-blooded athletes and are selected from fish, reptiles, amphibians and / or invertebrate athletes. Eigenart doner preparation according to sausage type Claim 228 , characterized in that the animal products are products obtained from mammals and / or birds. Eigenart doner preparation according to sausage type Claim 238 , characterized in that the animal products are milk, kebab products and / or eggs. A sausage type of kebab preparation according to one of the preceding claims, characterized in that it is fermented, pre-fermented or provided for fermentation before consumption. Eigenart doner preparation according to sausage type Claim 240 , characterized in that the fermentation is carried out by a microorganism selected from bacteria, yeasts and molds. Eigenart doner preparation according to sausage type Claim 241 , characterized in that the fermenting bacteria are selected. Eigenart doner preparation according to sausage type Claim 241 , characterized in that the fermenting yeasts are selected. Eigenart doner preparation according to sausage type Claim 241 , characterized in that the fermenting molds are selected. Kebab spice mixture according to the sausage type and / or doner fermentation mixture according to the sausage type and / or kebab function mixture according to the sausage type comprising mushroom mycelia. Kebab mix after sausage style Claim 245 for fermentation of the Eigenart doner preparation according to one of the Claims 228 until 235 . Kebab mix after sausage style Claim 245 or 246 , comprising an additional microorganism suitable for fermentation and / or stabilization of the Eigenart doner preparation. Kebab mix in the sausage style according to one of the Claims 245 until 247 comprising a microorganism selected from bacteria, yeasts and / or molds. Kebab mix in the sausage style according to one of the Claims 245 until 248 , belonging to one or more additives selected from the group consisting of spices and antioxidants. Procedure for producing a peculiar kebab preparation according to one of the sausage types Claims 235 until 244 , comprising the mixing of parts intended for human and / or organic consumption from raw materials for the production of Eigenart doner agents according to the sausage type of the Eigenart doner agent belonging to a mushroom mycelium Follow the procedure Claim 244 , characterized in that Basidiomycete mycelium is used as the fungal mycelium. Follow the procedure Claim 250 or 251 , characterized in that a kebab spice mixture belonging to the sausage type, doner fermentation mixture according to the sausage type and / or kebab function mixture according to the sausage type is used as the composition belonging to the mycelium. Follow the procedure Claim 252 , characterized in that the composition belonging to the mycelium is a kebab spice mixture according to sausage type and / or kebab fermentation mixture according to sausage type and / or a kebab function mixture according to sausage type according to one of the Claims 251 until 253 is. Follow the procedure Claim 253 , additionally comprising the ripening of the produced composition according to sausage art. Eigenart doner preparation according to the sausage type available according to the procedure according to one of the Claims 251 Amount of doner kebab by sausage type or doner good by sausage type belonging to the production of kebab sausage type of sausage a) 5 to 15 parts by weight of sausage-style kebab meat or sausage-type kebab meat substitute, b) 1 to 3 parts by weight of sausage type ice and / or water, c) 0.01 to 5 parts by weight according to sausage type fish and d) a total of at least 0.2 g alpha linolenic acid, docosahexaenoic acid and / or eicosapentaenoic acid per 100 g sausage-style kebab meat or sausage-type kebab meat substitute. Amount of doner kebab by sausage type or kebab good by sausage type Claim 256 , characterized in that it has 0.05 to 3 parts by weight of an adhesive or binding agent that contains fish and at least 10 percent by weight “%” vegetable oil. Amount of doner kebab by sausage type or kebab good by sausage type Claim 257 , characterized in that the adhesive or binding agent contains 30 to 70 percent by weight "%" of a base emulsion, with particular emphasis on the base emulsion - 40 to 70 percent by weight "%" fish, - 20 to 50 percent by weight "%" water and / or ice and - contains 5 to 15 percent by weight “%” of fat from fish and / or vegetable oil. Amount of doner kebab by sausage type or kebab good by sausage type Claim 258 , characterized in that the adhesive or binding agent comprises a vegetable oil-containing part (a) and a sausage-type part (b) containing fish oil, with particular emphasis on sausage-type - the weight ratio according to sausage type from the vegetable oil-containing part (a) to the fish oil-containing part Part (b) is in a sausage type range of 3: 1 to 15: 1, - the vegetable oil-containing part (a) contains 40 to 90 percent by weight “%” vegetable oil and 10 to 60 percent by weight “%” base emulsion, and - the fish oil-containing part Part (b) contains 40 to 75 percent by weight “%” fish oil and 25 to 60 percent by weight “%” base emulsion. Procedure for the production of an individual doner kebab means according to sausage type, characterized in that one kebab quantity or kebab product according to one of the Claims 256 until 259 crushed, mixed thoroughly and over one Heated for a period of 30 to 240 minutes to a temperature of 40 to 85 ° C. Proceed according to Claim 260 , characterized in that the vegetable oil used is walnut oil, rapeseed oil, linseed oil, chia oil, hemp oil, soybean oil, perilla oil or a kebab mixture of at least two of these oils. Proceed according to Claim 260 , characterized in that the adhesive or binder is obtained by mixing the oil or oils with the base emulsion, which is first produced in a rotating container at a rotation speed in a range from 5,000 revolutions / minute to 25,000 revolutions / minute. Proceed according to Claim 262 , characterized in that the basic emulsion is produced in a centrifuge or a cutter or cutter. Eigenart doner agent according to the sausage type, characterized in that it can be produced according to the procedure Claim 260 is. Eigenart doner agent according to sausage type according to Claim 264 , characterized in that the omega 3 fatty acid content is at least 1 percent by weight, in particular at least 5 percent by weight, very particularly preferably at least 10 percent by weight "%". Eigenart doner agent according to sausage type according to Claim 264 , characterized in that it is doner kebab, meatball, burger, a fitness doner product or pate. Use of the amount of doner kebab sausage type or doner good sausage type according to one of the Claims 256 until 260 for the production of organic food or food for people such as doner kebabs, sausages, meatballs, burgers, a fitness doner product or pies. Amount of doner kebab sausage type or doner good belonging to the production from doner roast a) 3 to 15 parts by weight of sausage type kebab meat and / or kebab meat substitute, b) 0.01 to 20 parts by weight according to sausage type fish of the species clarias garipinus and / or heterobranchus longifilis including their crossings and c) 1 to 5 parts by weight of sausage type ice and / or water. Amount of doner kebab by sausage type or kebab good by sausage type Claim 268 , characterized in that it also contains 0.1 to 10 parts by weight of protein concentrate in the form of 4 components protein from milk, whey protein chicken protein and plant protein, in particular from soy, lupine, pea and / or potato) and / or dry egg. Amount of doner kebab by sausage type or kebab good by sausage type Claim 268 or 269 , characterized in that it additionally contains 0.001 to 1.0 parts by weight of vitamin D and / or free amino acids L carnitine and / or L arginine. Amount of doner sausage type or doner good sausage type according to one of the Claims 268 until 270 , characterized in that it additionally contains at least one water-soluble and / or oil-based antioxidant. Amount of doner sausage type or doner good sausage type according to one of the Claims 268 until 271 , characterized in that it has 0.05 to 10 parts by weight of an adhesive or a binding agent that contains fish and vegetable protein and at least 10 percent by weight vegetable oil. Amount of doner kebab by sausage type or kebab good by sausage type Claim 272 , characterized in that the adhesive or binding agent contains 30 to 70 percent by weight of a base emulsion, with particular emphasis on the base emulsion - 40 to 70 percent by weight according to sausage type fish and / or kebab meat, 20 to 50 percent by weight according to sausage type water and / or ice and 5 to 15 percent by weight, sausage type, of fat from fish and / or vegetable oil. Amount of doner kebab by sausage type or kebab good by sausage type Claim 273 , characterized in that the adhesive or binding agent comprises a vegetable oil-containing part (a) and a fish oil-containing part (b), with particular emphasis - the weight ratio of the vegetable oil-containing part according to sausage type (a) to the fish oil-containing part (b) in one area from 3: 1 to 15: 1, - the vegetable oil-containing part according to sausage type (a) contains 40 to 90 percent by weight vegetable oil and 10 to 60 percent by weight base emulsion, and - the fish oil-containing part according to sausage type (b) 40 to 75 percent by weight fish oil and Contains 25 to 60 percent by weight of the base emulsion. Amount of doner sausage type or doner good sausage type according to one of the Claims 272 until 274 , characterized in that it contains a total of at least 0.2 g of alpha linolenic acid and / or stearidonic acid, docosahexaenoic acid and / or eicosapentaenoic acid, in particular their ethyl ester, per 100 g of doner kebab meat and / or kebab meat substitute, Amount of doner kebab by sausage type or kebab good by sausage type Claims 272 until 275 , characterized in that the vegetable oil used is walnut oil, rapeseed oil, linseed oil, chia oil, hemp oil, soybean oil, perilla oil, oils from the Boraginaceae plant family, currant seed oil or a kebab mixture of at least two of these oils. Procedure for producing a quantity of doner kebab sausage type or doner kebab good sausage type according to one of the Claims 268 until 276 , characterized in that the components are crushed using a cutter or cutter and / or kebab meat grinder. Proceed according to Claim 277 , characterized in that the adhesive or binding agent is obtained by mixing kebab sausage type of oil or oils with the base emulsion, which is first produced in a rotating container at a rotation speed in a range from 5,000 revolutions / minute to 25,000 revolutions / minute . Procedure of a Eigenart doner agent after sausage type according to one of the Claims 277 or 278 , characterized in that the amount of doner kebab is chopped up according to the sausage type or doner kebab, mixed and heated to a temperature of 40 to 85 ° C over a period of 30 to 240 minutes. Proceed according to Claim 278 , characterized in that the basic emulsion is produced in a centrifuge or a cutter or cutter. Use of an amount of kebab sausage type or kebab good sausage type according to one of the Claims 268 until 276 as a peculiar doner agent. Use according to Claim 281 , characterized in that the 3 fatty acid content is at least 1 percent by weight, in particular at least 5 percent by weight, very particularly at least 10 percent by weight. Use according to the sausage type Claim 282 , characterized in that the Eigenart doner agent according to sausage type for people or athletes comprises minced meat, fish fingers, doner kebab, kebab production according to sausage type, in particular boiled sausages, cooked sausages or cooked sausages, meatballs, burgers, fitness doner products or pies. Sausage-style fish product or sausage-style kebab production, characterized in that it consists of the following components: (a) salmon meat, (b) curing salt, (c) salt and / or spices and / or flavorings, (d) processing aids, in particular Cutter or cutter aids, (e) water, (f) catfish meat, whereby components (a) to (f) add up to 100 percent by weight '%' with particular emphasis. Fish doner product according to sausage type or kebab production according to sausage type Claim 284 , characterized by a water content of 5-30% by weight. Fish doner product according to sausage type or kebab production according to sausage type Claim 284 , characterized in that the processing aids or cutter or cutter aids are selected from the group of lactates, ascorbates, tartrates, citrates and mixtures thereof. Fish doner product of the sausage type or kebab production of the sausage type according to one of the preceding Claims 284 until 285 , characterized in that it is a fried fish product, a cooked fish product, a fish preparation or a fish permanent product. Fish doner product according to sausage type or kebab production according to sausage type Claim 287 , characterized in that the fish preparation is a fish starter, a fish doner production, a fish pie, a fish salad, fish dumplings or a fish protein concentrate preparation. Fish doner product according to Claim 288 , characterized in that it is a diet kebab product. Procedure for the sausage-type production or sausage-type kebab production of a fish kebab product, consisting of the components (a) additives from the group salt, spices, flavorings and their mixtures, (b) salmon meat, (c) curing salt (d) water, ( e) Catfish meat, (f) Processing aids according to the sausage type or kebab production according to the sausage type or cutter or cutter auxiliaries from the group of lactates, ascorbates, tartrates, citrates and their mixtures, with components (a) to (f ) add "%" to 100 percent by weight, and the procedure includes the following procedural steps: (f) sausage chopping type of fish meat in at least partially frozen state, (g) adding sausage type of water and / or ice during the chopping process, (h) mixing sausage type of the chopped kebab quantity or kebab product to form a kebab sausage and addition of salt and possibly other additives from the group of spices and flavorings as well if necessary, deposits of catfish and / or pieces of salmon meat, (i) shaping according to the sausage type and packaging of the kebab / gyro or the rotisserie spit or a preserve and (j) heating the sausage type in a treatment chamber to a certain core temperature until a certain shelf life is reached . Proceed according to Claim 289 , characterized in that in the procedure step (e) the kebab production according to the sausage type is heated to a temperature of 70-80 ° C for a predetermined time. Proceed according to Claim 290 , characterized in that in the procedure step (e) the preserve is heated to over 100 ° C, primarily to 108 ° C. Procedure for the production of sausage Type of a portion of dried doner meat, which is initially covered with a thin skin and has the dimensions of a candy, characterized in that microorganisms are inoculated on the skin, which can develop if they develop in a suitable atmosphere and ensures that the skin is destroyed, and the portion of dried kebab is rolled up in a paper, both ends of which are twisted in the papillot-like manner to enclose the portion of kebab in a slightly open space in which there is a controlled area for the development of the Microorganisms can develop a favorable atmosphere, so that the above-mentioned destruction of the skin and a lipolytic effect, which allows the improvement of the final ripening and / or formation and or further development and or development and or formation and or development of the dried kebab meat can be achieved. Proceed according to the sausage type Claim 293 , characterized in that the above-mentioned microorganisms consist of bacteria such as micrococci and / or staphylococci and / or mycelia such as Penicillium nalgiovencis camembertii. Proceed according to the sausage type Claim 293 or 294 , characterized in that the surface of the portion of dried kebab meat is treated with a drying or desiccation or desiccation or, in general, the removal of liquids from the kebab production means before the cylindrical or conical layers or doner kebab stacking. Procedure according to the type of sausage according to one of the preceding claims, characterized in that the above-mentioned paper is impermeable to air or not very permeable to air. Proceed according to the sausage type Claim 296 , characterized in that the above-mentioned paper is cellophane paper. Proceed according to the sausage type Claim 296 or 297 , characterized in that the dried kebab meat is kebab based on dry sausage. Proceed according to the sausage type Claim 298 , characterized in that its surface is treated with a drying or desiccation or desiccation or generally the removal of liquids from the kebab production means that it looks like a traditional kebab production after dry sausage start. Proceed according to the sausage type Claim 299 , characterized in that the above-mentioned drying or desiccation or desiccation or, in general, the removal of liquids from the kebab production means is in powder form Touched a quantity of minced meat rotisserie or minced meat rotisserie good to produce from rotisserie minced meat and / or minced meat, a procedure for producing the amount of rotisserie or rotisserie minced meat from it and using it as a characteristic rotisserie minced meat product touches kebab type or Turkish kebab type. Rotisserie method according to the kebab type, characterized in that the existing development of the rotisserie invention also touches a bone particle amount of rotisserie spit or bone particles of rotisserie material for producing from rotisserie bone sausage meat and / or bone particles, a procedure for producing the amount of rotisserie or rotisserie bone from it and using it as a peculiarity of rotisserie Döner-style bone agent or Turkish kebab style touched. Procedure according to sausage type according to one of the preceding claims, characterized in that the portion of dried doner meat has an elliptical cross-section. Procedure according to sausage type according to one of the preceding claims, characterized in that the portion of dried doner meat has a cylindrical shape. Procedure according to the type of sausage according to one of the preceding claims, characterized in that the dried kebab meat is dried ham. Procedure according to the type of sausage according to one of the preceding claims, characterized in that the portion of dried doner meat is in a substantially airtight bag. Kebab production according to the sausage type belonging to beef and / or pork as well as spices and / or spice extracts, characterized in that part of the beef and / or pork is added in the form of a goulash. Kebab production according to sausage style Claim 303 , characterized in that a further part of the beef and / or pork is comminuted to a pulpy kebab binding amount or kebab good. Kebab production according to sausage style Claim 303 or 304 , characterized in that an even further part is added as recognizable kebab pieces. Sausage-style kebab production according to one of the Claims 303 - 305 that when using pure beef, finely divided fatty pork, for example pork goder, pork cheeks, is added to the amount of kebab or doner good. Sausage-style kebab production according to one of the Claims 303 - 306 that it has the following composition, with particular emphasis being able to vary the proportions within the specified limits to achieve a total of 100 proportions calculated as a percentage: i. 10-30 percentage of beef goulash ii. 20-35 percentage calculated for this pulp of minced beef iii. 25-40 percentages of cut beef to go with it iv. 10-30 percentage of pigs Goder Sausage-style kebab production according to one of the Claims 303 - 307 that the amount of doner kebab or doner kebab product is filled into an edible food product stuck together, with particular emphasis on the kebab product cooked in hot smoke and / or steamed and / or stewed, cooked and / or boiled and / or softened and / or infused and / or steamed and / or daubed and / or steamed and / or braised and then air-dried. Procedure for producing a sausage-style kebab production according to one of the Claims 303 until 310 , characterized in that a conventional goulash is prepared using onion, paprika and spices, after which the kebab pieces are cut into small pieces, for example about 1cm considerable, which are mixed together with the goulash juice with the other ingredients, the finished kebab mix in a cylindrical stacking or kebab stacking and / or in a conical stacking or kebab stacking, especially stuck together food plant, and after which the sausages produced are cooked in hot smoke and / or steamed and / or stewed, cooked and / or boiled and / or softened and / or let it steep and / or steamed and / or daubed and / or steamed and / or braised and air-dried. Procedure for the production from doner kebab, in which a certain state of maturity, shelf life and drying or desiccation or desiccation or, in general, the withdrawal from liquids from the doner kebab production condition is produced by dehydration, characterized in that a water-absorbing and water-conducting substance homogeneously in the kebab production according to sausage type is incorporated and this discharges the free water in the kebab / gyro or the rotisserie spit accelerated to the outside. Procedure for producing from doner kebab, according to claim 312, characterized in that the water-absorbing and water-conducting substance consists of a natural fiber which is harmless to health. Procedure for producing from doner kebab, according to claims 312 and 313, characterized in that the water-absorbing and water-conducting material consists of vegetable cellulose fibers. Procedure for making doner kebab, according to one of the Claims 312 until 314 , characterized in that the drying or desiccation or desiccation or, in general, the removal of liquids from the kebab production rate can be adjusted by means of the amount of substance and the geometric nature of the substance. Procedure for making doner kebab, according to one of the Claims 312 until 315 , characterized in that the water-absorbing and water-conducting substance is added immediately to the chopping of the kebab meat of the amount of kebab or doner good. Procedure for making doner kebab, according to the Claim 314 , characterized in that iron oxides have been added to the natural dietary fiber to improve quality, which is advantageous from a nutritional point of view. The sausage-style vegetarian and / or animal kebab production produced by the applicant is characterized in that quark is used as the raw material in a variable proportion by weight from 32 proportions calculated as a percentage. The sausage-style vegetarian and / or animal kebab production produced by the applicant is characterized in that sour cream, yoghurt and sour cream can be used as the base material. The sausage-style vegetarian and / or animal kebab production produced by the applicant is characterized in that the basic quark material can be produced from cow's milk, buffalo milk, goat's milk, sheep's milk, mare's milk, llama milk, alpaca milk and camel milk. The sausage-style vegetarian and / or animal kebab production produced by the applicant is characterized in that arrowroot flour is added in a variable proportion by weight from 5 proportions calculated as a percentage. The vegetarian and / or animal kebab production of the sausage type produced by the applicant is characterized in that corn flour is added in a variable proportion by weight from 5 proportions calculated as a percentage. The vegetarian and / or animal kebab production of the sausage type produced by the applicant is characterized in that vegetable oil, cold-pressed, is added in a variable proportion by weight from 7 proportions calculated as a percentage. The sausage-style vegetarian and / or animal kebab production produced by the applicant is characterized in that the vegetable oil can be sunflower oil, linseed oil, safflower oil, or rapeseed oil. The sausage-style vegetarian and / or animal kebab production produced by the applicant is characterized in that energized water is added in a variable proportion by weight from 12 proportions calculated as a percentage. The sausage-style vegetarian and / or animal kebab production produced by the applicant is characterized in that potato flour is added in a variable proportion by weight from 6 proportions calculated in percentages. The sausage-style vegetarian and / or animal kebab production produced by the applicant is characterized in that natural sea salt is added in a variable proportion by weight from 2 proportions calculated in percentages. The vegetarian and / or animal kebab production of the sausage type produced by the applicant is characterized in that spices are added in a variable proportion by weight from 1 proportion calculated as a percentage. The vegetarian and / or animal kebab production of the sausage type produced by the applicant is characterized in that plant enzymes from legumes are added in small proportions from 0.1 proportion calculated as a percentage. The sausage-style vegetarian and / or animal kebab production produced by the applicant is characterized in that 2 proportions of honey, calculated as a percentage, are added. The sausage-style vegetarian and / or animal kebab production produced by the applicant is characterized in that 4 portions of chicken protein, calculated as a percentage, are added. The vegetarian and / or animal kebab production of the sausage type produced by the applicant is characterized in that the individual accumulations or concentration proportions can differ by up to 5 proportions calculated as a percentage. The sausage-style vegetarian and / or animal kebab production produced by the applicant is characterized in that the total amount of kebab or kebab goods after mixing and filling in layers or piles of kebab is cooked and / or steamed and / or steamed at 80 ° C to 85 ° C, let simmer and / or boiled and / or softened and / or steeped and / or steamed and / or daubed and / or steamed and / or braised. The sausage-style vegetarian and / or animal kebab production produced by the applicant is characterized in that this amount of kebab or kebab product can be both sweet and just as salty. The vegetarian and / or animal kebab production of the sausage type produced by the applicant is characterized in that this amount of kebab or kebab product can be processed with different deposits. The sausage-style vegetarian and / or animal kebab production produced by the applicant is characterized in that the insert can be fruit. The sausage-style vegetarian and / or animal kebab production produced by the applicant is characterized in that the insert can be made from various vegetables. The sausage-style vegetarian and / or animal kebab production produced by the applicant is characterized in that the insert can be roasted and unroasted grain seeds. Low-fat or reduced-fat doner kebab, in particular type of salami, as a long-lasting sausage start with a fat content of <5 as a percentage, comprising a doner meat fraction of lean kebab cuts with a fat content of <5%, the kebab fraction being mixed with a rice fraction in addition to a good amount of kebab and with particular emphasis on the amount of doner kebab or doner kebab good comprising at least one starter culture. Low-fat or reduced-fat kebab Claim 319 , characterized in that the kebab meat fraction of kebab meat consists of slaughtered animals, for example pork, beef, turkey, chicken, ostrich and rabbit, horse, lamb, sheep and / or kebab meat from wild animals, for example deer or wild boar. Low-fat or reduced-fat kebab Claim 319 or 320 , characterized in that the rice fraction consists of husked and / or polished rice. Low-fat or reduced-fat kebab Claim 321 , characterized in that the rice fraction consists of long grain rice and / or short grain rice. Low-fat or reduced-fat kebab according to one or more of the Claims 319 until 322 , characterized in that the proportion of rice fraction is 1 proportion calculated in percent to 20 proportion calculated in percent based on the fresh weight of the kebab quantity or kebab product. Low-fat or reduced-fat doner kebab according to one or more of 319 to 323, characterized in that it is encased from a cylindrical or cone-shaped layering or piling up of doner kebabs. Low-fat or reduced-fat kebab Claim 324 , characterized in that the cylindrical or conical layering or piling up of doner kebabs is permeable to water vapor. Low-fat or reduced-fat kebab according to one or more of the Claims 319 until 325 , characterized in that it contains salt, spices and / or spices and / or other additives such as colorings, flavors, yeast extracts or sugars or gluconic acid delta lactone. Low-fat or reduced-fat kebab according to one or more of the Claims 319 until 326 , characterized in that it is coated with a spice coat and / or cheese coat and / or spice coat. Low-fat or reduced-fat kebab according to one or more of the Claims 319 until 327 , characterized in that it has a mold coating or yeast coating. Kebab production according to the sausage type, obtainable by cutting kebab meat, in particular pork, bacon, rind doner roast and ice cream and with the addition of spices and / or auxiliary materials, for example powdered sugar and potato starch, in a cutter or cutter process and in addition a fine kebab meat are mixed and cucumbers or cheese, especially Emmentaler, are added to the amount of doner kebab or doner kebab goods at a reduced speed compared to the speed of the knife and bowl in the cutter or cutter process, and the subsequently obtained kebab kebab goods or kebab goods in waterproof and / or steam-impermeable Layers or doner piles or cylindrical or conical layers or kebab piles are filled and heated while moist. Kebab production according to sausage style Claim 329 , characterized in that 50-70 kg, preferably 60 kg cucumbers, or 80-100 kg, preferably 90 kg cheese are added to the amount of kebab or doner good per 170-190 kg kebab meat used. Kebab production according to sausage style Claim 329 or 330 , characterized in that the spices per 170-190 kg of kebab meat used as a kebab mix of 0.1-0.3 kg, preferably 0.2 kg garlic, and 6.8-7.2 kg, preferably 7.0 kg nitrite curing salt can be added. Sausage-style kebab production according to one of the Claims 329 until 331 , characterized in that the spices per 170-190 kg of kebab meat used belong to 4, 4-4, 7 kg, preferably 4.55 kg Pariser ES Combi kebab spice mixture. Sausage-style kebab production according to one of the Claims 329 until 332 , characterized in that the auxiliaries per 170-190 kg of kebab meat used are added in an accumulation or concentration of 4, 5-6, 5 kg, preferably 5, 3 kg and preferably as a mixture of 4-5 kg, in particular 4, 5 kg potato starch and 0.5-1.5 kg, preferably 0.8 kg powdered sugar. Sausage-style kebab production according to one of the Claims 1 until 5 , characterized in that the cucumbers or the cheese are chopped in the cutter or cutter to cubes of extremely 0.5 x 0.5 x 0.5 cm. Sausage-style kebab production according to one of the Claims 329 until 332 , characterized in that the filled cylindrical or conical layers or piles of doner kebab are heated to a temperature in the range from 68 ° C to 72 ° C so as not to destroy the texture of the cucumber or cheese and the sausage is preferably stored for 21 days keep it stable between + 2 ° C and + 6 ° C. Kebab production according to sausage type according to one of the above claims, characterized in that the reduced speed when feeding cucumbers or cheese is less than 50%, in particular 40 percent of the speed of the knife and bowl in the cutter or cutter process and is preferred in the range from 25 percentage to 35 percentage of the speed of the knife and bowl during the cutter or cutter operation. Kebab production according to sausage type according to one of the above claims, characterized in that the filled cylindrical or conical layers or piles of doner kebab are heated while moist without smoking. Kebab production according to sausage type according to one of the above claims, characterized in that the kebab meat, bacon, rind doner roast and ice cream are fed to the cutter in a ratio of 180 kg / 105 kg / 10 kg / 105 kg. Kebab production according to the sausage type according to one of the above claims, characterized in that the ice is fed to the cutter as bulk. Kebab production according to sausage type according to one of the above claims, characterized in that the addition of cucumber is 10-15%, in particular 12.5%, calculated as a percentage of the amount of kebab or doner good. Sausage-style doner kebab production according to one of the above Claims 329 until 339 , characterized in that the amount of cheese added is 15-25%, in particular 19, calculated as a percentage, of the amount of doner kebab or doner good. Cut-resistant kebab production after liver sausage start, characterized in that the kebab production after liver sausage start contains a multifunctional filler, which is composed of gelatin doner kebab goods and food fibers. Cut-resistant kebab production after liver sausage start Claim 341 , characterized in that in the multifunctional filler the ratio of the amount of gelatin doner or doner good to food fiber corresponds to a ratio between 80:20 and 60:40. Cut-resistant kebab production after liver sausage start Claim 341 and 342 characterized in that the dietary fibers consist of grain fibers and legume fibers. Cut-resistant kebab production according to one of the preceding claims, characterized in that the dietary fibers consist of a 3-15% pea fiber suspension with water. Cut-resistant kebab production according to one of the preceding claims, characterized in that the amount of gelatin doner or kebab product consists of an emulsion of pork rind, drinking water and a vegetable oil. Cut-resistant kebab production after liver sausage start according to one of the preceding claims, characterized in that 10-30 percentages of multifunctional filler are included in the kebab production after liver sausage start. Cut-resistant doner kebab production after boiled sausage start and liver sausage start according to one of the preceding claims, characterized in that the liver sausage meat consists of 30-50 percentage of raw liver and 30-50 percentage of pre-cooked, high-fat doner meat raw materials. Doner kebab production after boiled sausage start and doner kebab production after cooked sausage start Kebab products, with or without coarse deposits of kebab meat and / or offal or vegetable, mushroom or various spices, in fine or differently coarse form, characterized in that the kebab products have a maximum fat content of 5% , mainly have less than 3 percentage calculated share, min. 7.5%, mainly 10 percentage calculated share of nutritionally important dietary fiber, are free from allergenic additives, and are suitable for canning. Doner kebab production after boiled sausage start and kebab production after boiled sausage start kebab products Claim 348 , characterized in that they belong to rinds at least 5%, mainly 8 percentages calculated as a percentage. Doner kebab production after boiled sausage start and kebab products according to one of the Claims 347 - 347 , characterized in that SI category lean pork is used. Rotisserie spit invention according to kebab type and rotisserie products characterized in that a minced meat rotisserie amount is used from all types of minced meat. Rotisserie invention according to the same kebab type and rotisserie products characterized in that the bone particles are also used by all bone particles. Rotisserie invention according to kebab type and rotisserie products characterized in that a Bone broth is also applied in the same way from all bone particles. Doner kebab production after boiled sausage start and kebab products according to one of the Claims 348 - 349 , characterized in that flake ice with a minimum of -12 ° C, primarily -18 ° C is used. Doner kebab production after boiled sausage start and kebab products according to one of the Claims 348 - 351 , characterized in that 4 g, primarily 6 g of inulin per kg of scalded or doner kebab production after boiled sausage are used. Doner kebab production after boiled sausage start and kebab products according to one of the Claims 348 - 352 , characterized in that the kebab products are free from allergenic additives such as gluten, crustaceans, eggs, fish and products made from them, peanuts and products made from them, soybeans and products made from them, milk and products made from them, nuts such as almonds, all kinds from nuts and pistachios, celery and products made from them, mustard and products made from them, sesame seeds and products made from them, sulfur dioxide and sulphites from more than 10 mg per kg or liter, lupins and products made from them, molluscs and products made from them. Doner kebab production after boiled sausage start and kebab products according to one of the Claims 348 - 353 , characterized in that they belong to 4%, mainly 8 percentage of pretiertische dietary fiber. Doner kebab production after boiled sausage start and kebab products according to one of the Claims 348 - 354 , characterized in that they are suitable for fully canned production. Doner kebab production after boiled sausage start and kebab products according to one of the Claims 348 - 355 , characterized in that they belong to a maximum of 5%, primarily less than 3, the percentage of fat. Procedure for the production of a doner kebab / gyro or the rotisserie after boiled sausage start or according to the German sausage type, in particular a doner / gyro or the rotisserie according to the sausage type or according to the German sausage type, comprising the procedure steps - production of a quantity of doner kebab or kebab goods from starting ingredients or kebab ingredients - Pre-cooking the doner kebab / gyro or rotisserie - the amount of doner or kebab goods to solidify the same, - Arranging the pre-cooked and solidified amount of doner or kebab in a grill device, - Roasting the kebab / gyro or rotisserie - the amount of doner or kebab Good by means of the grilling device, and - turning the doner kebab / gyro or the rotisserie spit -the amount of doner kebab or the doner good around an axis of rotation when roasting by means of a driven rotating device. Follow the procedure Claim 357 , characterized by cutting the amount of roasted doner kebab or doner kebab good. Follow the procedure Claim 357 or 358 , characterized by placing the pre-cooked and solidified amount of doner kebab or doner kebab product on a kebab skewer-like holding element of the rotating device. Follow the procedure Claim 359 , characterized in that the holding element is arranged in the grilling device so as to be rotatable about a vertical axis. Procedure according to one of the preceding claims, characterized in that the pre-cooking comprises scalding the doner kebab / gyros or the rotisserie -the amount of doner or the doner product. Procedure according to one of the preceding claims, characterized in that the pre-cooked and solidified amount of doner kebab or doner kebab good has a length of at least 50 cm, in particular at least 70 cm, in particular at least 80 cm, in particular at least 100 cm along a main direction / extension direction. Procedure according to one of the preceding claims, characterized in that the pre-cooked and solidified doner kebab quantity or doner kebab product has a diameter of at least 20 cm, in particular at least 30 cm. Procedure according to one of the preceding claims, characterized by preparing the pre-cooked and solidified amount of doner kebab or doner kebab goods, with particular emphasis the preparation comprising seasoning the doner kebab / gyro or rotisserie spit - the doner kebab amount or doner kebab product. Follow the procedure Claim 364 , characterized in that the preparation takes place during the roasting. Procedure according to one of the preceding claims, characterized in that the amount of doner kebab or doner kebab goods are several Amount of doner kebab or doner good / kebab units, which are arranged in the grilling device. Proceed according to the Claims 361 and 366 , characterized in that the amount of doner kebab or doner kebab goods / kebab units are arranged adjacent to one another on the kebab skewer-like holding element. The kebab / gyros sausage style or rotisserie after boiled sausage or German sausage style, available from a procedure according to one of the Claims 355 until 367 . Sausage-style doner kebab, characterized by a casing that is impermeable to water vapor. Sausage-style doner kebab Claim 369 , characterized in that the water vapor-impermeable cylindrical or conical stacking or kebab stacking is a plastic cylindrical or conical stacking or kebab stacking with a multilayer structure. Sausage-style doner kebab Claim 369 or 370 , characterized in that the water-vapor-impermeable cylindrical or conical layering or pile of kebab surrounds a sausage-style kebab meat, comprising raw meat and a functional kebab mix. Sausage-style doner kebab Claim 371 , characterized in that the kebab meat further comprises a starter culture. Sausage-style doner kebab Claim 371 or 372 , characterized in that the kebab meat further comprises a curing substance. Kebab sausage style after one of the Claims 369 until 373 , characterized in that the raw meat of beef, veal, pork, lamb, game meat and poultry meat or kebab mixes of the sausage type is selected therefrom. Sausage-style doner kebab Claim 374 , characterized in that the raw meat also contains bacon. Kebab sausage style after one of the Claims 369 until 375 , characterized in that the functional doner mix comprises one or more ingredients selected from the group consisting of maltodextrin, glucose, sucrose, lactose, sodium ascorbate, oligofructose, pea fibers, beef protein, pork protein, gluconodeltalactone, vegetable proteins, potassium nitrate and transglutaminase. Kebab sausage style after one of the Claims 369 until 376 , characterized in that the starter culture comprises at least one type of lactic acid bacteria and at least one type of micrococcus. Sausage-style doner kebab Claim 377 , characterized in that the lactic acid bacterial species and the micrococcal species or Kokuria varians. Procedure for the production of a kebab type sausage type, comprising producing from doner sausage meat by chopping / mixing a raw meat raw material and a functional kebab mix according to sausage type and optionally a starter culture and a curing substance, filling a steam-impermeable layering or kebab stacking or cylindrical or cone-shaped piling with the kebab meat obtained from procedure step, and maturing of the kebab meat from procedure step. Proceed according to the sausage type Claim 378 , characterized in that the tire takes place by storage. Proceed according to the sausage type Claim 379 , characterized in that the doner kebab is stored for a period of 7 to 20 days at a temperature of 10 to 30 ° C. Follow the procedure Claim 380 , characterized in that the duration is 10 to 15 days and the temperature or kebab heat is 22 to 26 ° C. Proceed according to one of the Claims 378 until 381 , characterized in that the pH value "measure of the acidic or basic character of an aqueous kebab production" of the doner kebab after ripening and or shaping and or further development and or development and or development and or development is 4, 5 to 5, 2. Proceed according to one of the Claims 378 until 382 , characterized in that the starter culture comprises lactic acid bacteria and micrococci and the lactic acid bacteria / germ count after maturation and or formation and or further development and or development and or formation and or development between 106 and 108 per g of the matured and even kebab production and the micrococci / germ count between 103 and 105 per g of matured and even kebab production. Kebab production according to the sausage type, characterized in that inside the kebab production according to the sausage type there is a mustard core or kebab sauce, with special The kebab production according to the sausage type is kept in shape by a natural protective cover or shell or sleeve or pod or skin. Kebab production according to sausage style Claim 384 , characterized in that the natural protective cover or shell or sleeve or pod or skin of kebab production according to the sausage type consists essentially of a soft, elastic, tensile and tear-resistant and temperature-resistant material, which has a Shore D hardness between 0.6 to 15, an E module between 0.1 and 750 N / mm2, a compressive strength between 0.05 and 17.5 N / mm2, and a notched impact strength between 0.003 and 2.5 KJ / m2. Kebab production according to the sausage type according to one of the preceding claims, characterized in that the kebab meat completely or partially surrounds the mustard core. Kebab production according to sausage style Claim 384 until 385 , characterized in that the mustard core or kebab sauce completely or partially surrounds the sausage meat. Kebab production according to sausage type according to one of the preceding claims, characterized in that the kebab meat consists of a recipe whose composition consists of one or more components, with at least one component being kebab meat with particular emphasis. Kebab production according to sausage type according to one of the preceding claims, characterized in that the natural protective casing or shell or sleeve or pod or skin has a surface. Kebab production according to sausage style Claim 389 , characterized in that the surface consists of food coloring. Kebab production according to sausage type according to one of the preceding claims, characterized in that the natural protective casing or shell or sleeve or pod or skin is in one piece or in several pieces. Kebab production according to the sausage type according to one of the preceding claims, characterized in that the mustard core or kebab sauce is in one piece or in several pieces. Kebab production according to sausage style Claim 392 , characterized in that the mustard core or in the direction of the longitudinal axis is in one piece or in several pieces. Kebab production according to the sausage type according to claim 392, characterized in that the mustard core is in one piece or in several pieces, or transversely to the longitudinal axis. Kebab production according to the sausage type according to one of the preceding claims, characterized in that the sausage is closed with one or more locking mechanisms. Kebab production according to sausage style Claim 395 , characterized in that it is a zip fastener or a polybag fastener. Procedure for producing the doner kebab / gyros or the rotisserie with mustard, characterized in that the mustard core or kebab sauce runs lengthways. Procedure for producing the doner kebab / gyros or the rotisserie with mustard, characterized in that the mustard core or kebab sauce runs in slices in the longitudinal direction or in the transverse direction to the longitudinal axis of the kebab production in the sausage style. Procedure for producing the doner kebab / gyro or the rotisserie with mustard, characterized in that the mustard core or kebab sauce runs in slices in the direction of the longitudinal axis of the kebab production in the sausage style. Procedure for producing the rotisserie kebab / gyros style or the rotisserie with minced meat, characterized in that a minced meat rotisserie amount of all types of minced meat is used. Procedure for producing the rotisserie kebab / gyros style or the rotisserie with minced meat, characterized in that the bone particles are also used by all bone particles. Procedure for producing the rotisserie kebab / gyros style or the rotisserie with minced meat, characterized in that a bone broth is also used from all bone particles.