Meat products

Abstract

Meat products, in particular sausages, burger patties, meatballs, frikadelle or the like, comprising the following ingredients: a) Minced meat, b) at least one binder, c) heat-treated onion, d) at least one antioxidant, e) Cheese, especially Edam, and f) Salt.

Description

[0001] The invention relates to a meat product, in particular sausage, burger patty, meatball, frikadelle, or the like. Meat products of this type are known from the prior art and are generally enhanced in flavor by the addition of spices. A disadvantage of meat products known from the prior art is that they tend to dry out quickly when fried or grilled. The intensity of flavor also often leaves much to be desired.

[0002] The present invention is based on the objective of providing a meat product of the type mentioned at the outset, which overcomes the disadvantages of meat products known from the prior art.

[0003] This problem is solved according to the invention by a meat product with the features of claim 1. It has surprisingly been found that a particularly tasty and juicy meat product can be produced precisely with a combination of the ingredients a) to f) mentioned in claim 1. It has been particularly surprising that a particularly intense taste experience can be achieved with a combination of minced meat and cheese, especially Edam cheese, together with heat-treated onions, preferably fried onions. It has also been found that a particularly advantageous food product can be produced with Edam cheese. Edam has the advantage that it does not melt when fried or grilled, but retains a certain firmness. Other types of cheese, such as Emmental, melt when the meat product is grilled or fried, which has a negative effect on the mouthfeel.Furthermore, it has been shown that cheeses other than Edam contain too strong an acidic note and thus negatively affect the taste of a meat product.

[0004] The binding agent contained in the meat product according to the invention ensures that the meat product remains juicy when grilled or fried. The binding agent binds the fat contained in the meat product and prevents the fat from being lost through dripping or rendering during frying or grilling.

[0005] The minced meat in the meat product according to the invention is preferably made from beef, in particular ox meat, and / or veal. The minced meat preferably has a fiber thickness of approximately 2 to 3 mm. This makes the minced meat in the meat product according to the invention particularly fine and very similar to sausage meat. With such fine minced meat, it is possible to produce a particularly tender meat product.

[0006] The at least one binding agent of the meat product according to the invention can be a starchy flour, such as soy flour or potato flour. In a particularly preferred embodiment of the meat product according to the invention, however, the at least one binding agent is breadcrumbs and / or cornmeal. The combination of breadcrumbs and cornmeal has proven to be particularly advantageous when frying or grilling the meat product according to the invention. This combination, in particular, ensures a flavorful crust and is especially absorbent.

[0007] Ideally, this should include at least one antioxidant, sodium ascorbate. Sodium ascorbate is also known as E301. A mixture of water and baking soda can also be used instead of sodium ascorbate. The aforementioned antioxidants ensure that the meat remains tender and retains its volume during frying or grilling.

[0008] Preferably, the meat product according to the invention contains diphosphate, in particular E450. This substance ensures that the meat retains a red color. It thus contributes to the attractive appearance of the meat product according to the invention.

[0009] A particularly preferred embodiment of the meat product according to the invention is produced by the following steps: a) Cooling raw meat to approximately 0°C to approximately 4°C; b) Processing the raw meat into minced meat, in particular using a meat grinder; c) Store the minced meat produced in step b) for approximately 4 to 6 hours at approximately 0°C to approximately 4°C; d) Addition of at least one binder, at least one antioxidant, salt and ice, and preferably E450 to the previously prepared minced meat to produce a meat mass; e) Addition of the heat-treated onion, in particular the roasted onion, the cheese, in particular the Edam cheese, which is preferably cut into cubes with an edge length of about 5 mm, to the meat mixture; f) even distribution of the ingredients by mixing; g) Allow the prepared meat-ingredient mixture from step f) to rest for approximately 4 to approximately 6 hours at approximately 0°C to approximately 4°C; h) Processing the meat-ingredient mixture into desired products, such as sausages, preferably cevapcici, burger patties, meatballs or the like; i) Roasting, cooking or grilling the meat product produced in step h).

[0010] Preferably, pepper is added in step d) or e) to further improve the taste.

[0011] Advantageously, in step b) the raw meat is pressed through a disc which has recesses with a diameter of approximately 2 to 3 mm, whereby the raw meat is preferably first pressed through a disc which has recesses with a diameter of approximately 7 to 8 mm.

[0012] Thus, in this preferred embodiment of the meat product according to the invention, the meat is minced twice. This process yields a particularly fine meat mass, which can be further processed into a particularly tender and delicate meat product.

[0013] The Edam cheese used can have different fat contents. Example of a meat product according to the invention: 1. Composition of a meat product containing 10 kg of meat mass: Total meat 10 kg: - 4.0 kg neck (calf, beef or ox) - 2.5 kg leg of meat (veal, beef or ox) - 2.0 kg breast / breast core (calf, beef or ox) - 1.5 kg of fatty tissue (calf, beef or ox) Additional information: - 1.2 kg ice - 250 g breadcrumbs - 100 g cornmeal - 180 g salt - 30g E450 (Diphosphate) - 3g E301 (sodium ascorbate) - 20 g ground black pepper (- add paprika flakes as needed (mild 30-50g or hot 5-10g)) Further additions: - 1.50 kg Edam cheese (cubes up to 5 mm) - 1.00 kg fried onions (- 500-700g diced bacon (max. 5mm) as needed) 2. Production: a) Preparation of the meat: Raw meat is cooled to 0 to 4 °C. The meat is minced twice: first through a plate with openings with a diameter of 7 to 8 mm; then ice and salt are added; subsequently, it is minced through a plate with openings with a diameter of 3 mm. b) Addition of functional additives and spices: Breadcrumbs, cornflour, diphosphate, sodium ascorbate, pepper (and paprika flakes if required) are added. The mixture is thoroughly mixed until it becomes homogeneous, elastic, and sticky (protein formation). Mixing is done using a cutter. c) Resting time: The mass rests for 4 to 6 hours at 0 to 4 °C. d) Adding the other ingredients: Carefully mix in the Edam cheese cubes and fried onions so that they remain evenly distributed. Bacon cubes can be added here, depending on taste. e) Shaping: Burgers: Pljeskavica: 180 to 200 g each, diameter: 12 to 14 cm, thickness 1.5 cm - Cevapcici: 20 to 25 g each, elongated shape - Uštipak: 50 to 60 g each. 3. Product Specification: - Appearance: Homogeneous, compact mass of meat with visible pieces of cheese and onion. - Color: Typical reddish, meat-colored. - Smell and taste: Distinctly meaty, spicy, with aromas of Edam cheese and roasted onions. - Texture: Elastic, juicy, and tender after grilling. - Preparation: Grill or fry without additional fat. 4. Storage and shelf life: - Packaging: Vacuum packaging or protective atmosphere (e.g., nitrogen). - Storage: 0 to 4 °C - Shelf life: Up to 5 days when vacuum-packed, up to 3 months when under a protective atmosphere. 5. Nutritional information (estimated per 100 g): - Energy: approx. 270 kcal - Protein: 17 to 19 g - Fat: 18 to 20 g - Carbohydrates: 2 to 4 g

Claims

[1] Meat products, in particular sausage, burger patty, meatball, frikadelle or the like, comprising the following ingredients: a) Minced meat, b) at least one binder, c) heat-treated onion, d) at least one antioxidant, e) Cheese, especially Edam, and f) Salt. [2] Meat product according to claim 1, characterized by that the minced meat is made from beef, in particular ox and / or veal, wherein the minced meat preferably has a fiber thickness of approximately 2 to 3 mm. [3] Meat product according to one of claims 1 or 2, characterized by that at least one binding agent is breadcrumbs and / or cornflour. [4] Meat products according to any one of the preceding claims, characterized by that it is at least one antioxidant, sodium ascorbate. [5] Meat products according to any one of the preceding claims, characterized by that it contains E450. [6] Meat products according to any of the preceding claims, produced by the following steps: a) Cooling raw meat to approximately 0°C to approximately 4°C; b) Processing the raw meat into minced meat, in particular using a meat grinder; c) Store the minced meat produced in step b) for approximately 4 to 6 hours at approximately 0 °C to approximately 4 °C; d) Addition of at least one binder, at least one antioxidant, salt, ice and preferably E450 to minced meat to produce a meat mixture; e) Addition of the heat-treated onion, in particular roasted onion, and the cheese, in particular Edam cheese, which is preferably cut into cubes with an edge length of approximately 5 mm, to the meat mixture; f) even distribution of the ingredients by mixing; g) Allow the meat-ingredient mixture produced in step f) to rest for approximately 4 to 6 hours at approximately 0 °C to approximately 4 °C; h) Processing the meat-ingredient mixture into desired products, such as sausages, preferably cevapcici, burger patties, meatballs or the like; and i) Roasting, cooking or grilling the meat product produced in step h). [7] Meat product according to claim 6, characterized by , that in step b) the raw meat is pressed through a disc which has recesses with a diameter of approximately 2 to 3 mm, wherein the raw meat is preferably first pressed through a disc which has recesses with a diameter of approximately 7 to 8 mm. [8] Meat product according to one of claims 6 or 7, characterized by , that pepper is added in step d) or e).