DE2506033A1 - Storable mildly-acid meat pickling compsn - contains dried vegetables to absorb some of the juice and add novel flavour notes - Google Patents

Abstract

A storable pickled meat is made by washing the raw meat, cutting it into pieces, mixing the pieces with pieces of vegetable (e.g. onion) pref. of the same size, seasoning and edible oil, 8-10 wt. % (based on total) of a mixt. of acetic acid, citric acid and salt (and, opt., other edible acids) having a pH of 1-3, pickling the compsn. in (saleable) containers for 18-24 hrs. and finally pasteurising the hermetically-sealed packages for 25-60 mins. (depending on size) at 80-95 degrees C (depending on compsn.). The vegetable additives, which are dried, serve to soak up some of the juice of the marinating meat, introduce a new flavour note and prevent the meat from becoming tough. The contents of the container are fully usable (as opposed to conventional ones where the liq. is usually thrown away). The pickle is not too acid.

Description

Process for the production of a long-life meat marinade The best known Marinade is made from herrings to Bismarck herring and rollmops by cold marinating industrially prepared. The procedure here is such that the herring meat is placed in a vinegar and salt bath treated for a few days. The raw meat is marinated to enjoy.

This method is not suitable for marinating meat.

In contrast to fish, the vinegar and salt bath makes the meat of the agricultural economy tenacious.

The present invention solves the problem of marinating raw meat and to make it tender to enjoy.

The inventive method works in such a way that the raw meat as grown, more or less roughly chopped, preferably in the same way chopped up vegetables such as onions and other partly dried goods Spices, condiments and cooking oil are mixed, after which approx.

8% to 10% of the weight of the marinating material of an edible acid saline solution from acetic acid and citric acid and table salt, possibly also other food acids, with a pH value of approx. 1 to 3 is mixed, whereupon in sales packaging or Storage containers are marinated for about 18 to 24 hours, after which the hermetically sealed Sales packaging, depending on size, for 25 to 60 minutes at 80 ° C to 950C depending on the composition of the goods be pasteurized.

It is thereby achieved that the meat on the one hand by the edible acid-saline solution as with the fish meat, that special popular marinating flavor receives. The vegetable ingredients are also marinated. The here formed aromatic marinating juices refine the taste of the marinated in a special new way Meat. The purpose of the dry vegetables is to remove the added marinating acid and soak up the marinating juices that come out. This ensures that the Meat does not leach out by the aqueous solution and does not become tough. Furthermore, achieves that the contents of the packaging of this marinade are fully consumable. Marinades with aqueous marinating juices or marinating solutions are not fully consumable. The aqueous solutions are generally poured away by the consumer. Through this valuable minerals and proteins go into this solution are lost to nutrition.

On the one hand, pasteurization is necessary for the shelf life. In contrast to fish marinades, no chemical preservatives are allowed in meat products be used. On the other hand, pasteurization removes the remaining tough meat portions delicately made. The pasteurization also achieves that with relative low acid levels can be worked. It used to be very acidic popular marinade no longer popular. Today's consumers want mildly sour marinades.

The combination of the mixed marinating according to the invention with absorbent Food made possible with pasteurization the durable mild acid Marinade. So it falls under this invention, also foods other than meat, such as fish meat, the meat of other sea animals and only vegetables to process. It is known that, despite the chemical preservatives, the fish marinades must be made relatively acidic in order to have a longer shelf life to guarantee.

The procedure is carried out, for example, as follows: 50 parts raw, Centimeter-sized diced pork belly, 4.8 parts dried apples, o, 8 Parts of chopped currants, 4.8 parts of fresh onion rings, 4 parts of dried onion, 21.5 parts of edible oil, 4 parts of sugar and 8 parts of an edible acid-salt solution, the is composed as follows: 1t, 3 parts of 80% vinegar essence, 1.6 parts of citric acid are dissolved with 17.9 parts of table salt and 67.5 parts of water, mixed and 24 hours marinated. It is then packed in sales packages and hermetically sealed. A 150g retail pack is pasteurized at 950C for 15 minutes.

Claims (1)

Claim Method of making a long-life meat marinade, thereby marked that the raw meat as grown, more or less coarsely chopped, preferably with the same way chopped vegetables like onions and others partly dried goods, mixed with spices, condiments and cooking oil, whereupon approx. 8% to 10% of the weight of the marinating material of an edible acid saline solution from acetic acid and citric acid and table salt, possibly also other food acids, with a pH value of approx. 1 to 3 is mixed, whereupon in sales packs or storage containers is marinated for about 18 to 24 hours, after which the hermetically sealed sales packaging Depending on the size, 25 to 60 minutes at 8o0C to 0c depending on the composition of the goods be pasteurized.