DE10314321B4 - Method for producing a compact skewer - Google Patents

Abstract

Method of making a compact skewer, in particular a gyros or kebab kebab skewer, in which raw pieces of meat are roughly torn, blended with ingredients such as spices and ripening agents, and stuffed into a wrapper,
characterized in that
a. the ingredients contain pickling salt and / or table salt,
b. the shell consists of a cylindrical or frustoconical intestine,
c. the mixture compressed in the intestine is subjected to a maturation process lasting several days,
d. the maturation is carried out at a temperature of about 7 ° C.

Description

The The invention relates to a method for producing a compact meat probe according to the preamble of claim 1.

to Making a gyros or doner kebab skewer generally thin, relatively large pieces of meat from Beef, veal, lamb, turkey or chicken used, the large area cut and then layer by layer stuck on a skewer become. Before or during By splitting the desired spice is interspersed by hand between the individual layers.

to Production of skewers It is also known to use minced meat of the above varieties.

There it is in both cases To deal with fresh meat, apply to the use of the finished spear strict food law regulations, especially the minced meat regulation. Either the Spit still processed and consumed on the day of manufacture, if the Ambient temperature at 4 ° C or above lies. If not possible is, must Meat skewer deep-frozen for which a temperature of -18 ° C or less is generated and in the cold chain must be complied with.

A method with the features of the preamble of claim 1 is made DE 197 07 080 A1 known and used mainly for the production of fresh bratwurst, boiled sausage, minced meat products, molded ham, molded meat, pressed meat and raw sausage. From the entire description it can be seen that the foods produced by this process are fresh products which must be consumed within a very short time. For the wrapping of mixtures produced by the process (potatoes, fruit, vegetables, meat, sausage), a gruel of open-cut meat-connective tissue or lean meat and finely minced, vegetable substances is used.

Subject of the DE 693 07 395 T2 is a process for the production of dry sausages, in which in a first stage a meat paste is produced by cutting, ie a production step with a fine comminution of pieces of meat, but not a rough tearing of raw pieces of meat, as they are needed for doner kebab skewers. Pökelung of the stuffed in the shell meat pulp is not provided.

Of the Invention is based on the object, a method for manufacturing a compact meat skewer indicate, in which the above-mentioned strict, for Fresh meat valid Food regulations must not be complied with.

at a method of the type mentioned is this task by the specified in the characterizing part of claim 1 Steps solved.

One The meat skewer produced by this method has the quality of a salted Sausage at normal refrigerator temperatures can be stored. Thus, there is no restriction on one just short storage as they are for Fresh meat is required, nor the requirement of a frozen storage, which results in significant logistical advantages, especially if according to the invention prepared meat skewers from a major producer delivered to restaurants or households. Even a multi-week storage at not too high ambient temperatures is without any risk because the meat through the curing for a long time has been preserved. Therefore, the relatively strict Regulations on Minced meat, scrap meat and other minced raw meat irrelevant.

One Another significant advantage of the invention is that no layer by layer Structure of the meat skewer be done by hand with relatively expensive fresh meat must, but that too other meats and frozen Meat can be used which are roughly torn by machine, whereupon they are treated with pickling salt and / or table salt, spices and a ripening agent, which is also mechanically can be done. This results in an additional advantage as a very uniform seasoning, so that the When grilling removed layers in all places a consistent have good taste.

With the method according to the invention can used the most varied meat parts of any animals Be prepared, preferably from beef, veal, lamb and poultry for example, turkey or chicken.

Further features and advantages of the invention will become apparent from the claims and from the following description of an embodiment which is shown in the figure. This shows schematically a longitudinal section through a kebab pike.

In the embodiment shown has the meat skewer 10 a truncated cone shape; Alternatively, a cylindrical shape is possible. The mixture prepared by the process described consists of mechanically roughly torn pieces of meat 12 which are mixed intensively and preferably mechanically with pickling salt or common salt, spices and a ripening agent, for example GDL. For the spices, a mixture can be used that is ready for the doner kebab preparation.

The mixture thus prepared is injected into a bowel by means of a syringe 14 filled, which has a truncated cone shape in the illustrated embodiment. Alternatively, a cylindrical shape can also be produced, for example with a diameter of about 20 cm.

The sausage made this way becomes over several days in a cold room stored in which a temperature of about 7 ° C prevails. Preferably, this is Ripening time five Days, because then in the pickling salt contained nitrite largely below the statutory limit Limits has diminished.

After this maturation process is the meat skewer 10 ready for use in the home or in restaurants. For this purpose, a vertical rotisserie 16 in the direction of the longitudinal axis of the meat skewer 10 plugged in, after which the intestine 14 is deducted. The pieces of meat 12 existing components of the mixture do not fall apart because of the filling in the intestine 14 a compact consistency was achieved.

The rotisserie 16 can now in a known manner in a grill 18 with a motor 22 be used where the grilling process over radiant heat (arrows 20 ) is carried out.

To can heat in the usual way the desired Portions with a knife layer by layer from top to bottom or be worn down and consumed from bottom to top. Since it is about a cured one Product trade would be in principle also a consumption without previous heating possible.

If an immediate use is not provided, the cured meat skewer can also over several Weeks in a normal refrigerator be stored.

Conventional meat skewers with fresh meat have a frying loss of up to about 25% when grilling; the opposite results when grilling the meat skewer 10 According to the invention, only a frying loss of about 15%, since in the Pökelung already about 7% moisture are withdrawn, the subsequent grilling or roasting again only about 8%.

Claims (5)

A process for making a compact skewer, in particular a gyros or doner kebab skewer, in which raw pieces of meat are roughly torn, blended with ingredients such as spices and ripening agents and filled into a casing, characterized in that a. the ingredients contain pickling salt and / or table salt, b. the shell consists of a cylindrical or frustoconical intestine, c. the mixture compressed in the intestine is subjected to a maturation process lasting several days, d. the maturation is carried out at a temperature of about 7 ° C. Method according to claim 1, characterized in that that meat any animal is used, especially beef, veal, lamb and Like poultry Turkey or chicken. Method according to claim 1 or 2, characterized that the Mixture is filled into the intestine by means of a syringe. Method according to one of the preceding claims, characterized characterized in that Maturing over a period of at least five Days performed becomes. Method according to one of the preceding claims, characterized characterized in that mixture enclosed in the intestine after maturation on one Rotisserie attached is, whereupon the intestine is withdrawn before grilling or roasting.