DE1812452A1 - Mixed salt treatment of foodstuffs before - roasting or baking or for preservation - Google Patents

Abstract

The process comprises applying a dry mixture of salts in raw foodstuffs, such as meat, fish or vegetables before roasting or baking, or for preservation purposes, whereby the taste of the foodstuff is better preserved than by the conventional treatment with salt solutions. The salt mixture may comprise sodium bisulphate or sulphate, calcium- and/or magnesium carbonate, optionally combined with common salt. The bisulphate should be neutralised to sulphate by addition of the corresponding amount of Ca or Mg carbonate. A preferred composition comprises 60% NaHSO4, 20% CaCO3, 18% Na2SO4 and 2% MgCO3; NaCl may be added.

Description

Process for roasting, baking and salting food The The present invention relates to a method for roasting, baking and salting Foods such as meat, wipe and the like.

It is known that the changes that a cellular system is after subject to death, through unregulated breakdown processes of protein building blocks and ferments is evoked. In the process, parts of the cell components are broken down into soluble products convicted. It is also known that by observing certain conditions such as pß, temperature, addition of electrolytes, the course of these degradation phenomena can be guided in a certain direction and thus influenced.

For example, it has been found that when boiling meat, Fish and the like. The basic salt composition of the cooking water is not without influence is on appearance and taste.

So you already have different salt combinations in the cooking water added, which suppress the adverse effects of the mineral salt content of the water should. These additives cause among other things, that concentration the Ca ions and sulfate ions is increased.

From US Pat. No. 2,101,939 or the corresponding French Patent specification 826 940 is a cooking method, in particular for the production of hot beverages known in which the cooking water is a mixture of sodium bisulfate and calcium carbonate is added. In this process, Erdmetallsaze should be made soluble and the Loss of mineral salts of the raw material can be avoided after the German patent specification 85e 497 proposed salt additions are also made to Eochwasser9 from preserved foods.

In contrast to this, the salt mixture produced according to the invention is used not added to cooking water, but to food in its raw state, that should be fried, baked or salted. The effect achieved is a completely different one in that the fried, baked or salted food to be treated becomes stronger, tastier and more durable.

In addition, it becomes the unpleasant one that normally occurs with fish Fixed odor.

According to the invention, in order to achieve these advantageous effects on the raw material to be fried or salted before further processing one made from sodium bisulfatef sodium sulfate, potassium and / or magnesium carbonate A salt mixture in such a mixture that exists alone or in combination with table salt Applied ratio that the added acidic bisulfate by an equivalent Amount of salt and / or magnesium carbonate is neutralized to sulfates. Included the sodium salts can be replaced in whole or in part by the corresponding potassium salts be replaced. Known trace elements can also be used. That The salt mixture is expediently applied by dusting the powdery Means on the item to be treated.

For example, the salt mixture consists of: 60% NaHSO4 or 50% 20% CaCO3 or 20% 18% Na2SO4 or 30% 2 XgCO3 To make the invention even closer explained, some exemplary embodiments are described below: Sea fish fillet was with a sulz mixture consisting of 60% NaHSO4, 20% CaCO3, 18% Na2SO4 and Dust 2% MgCO3, breaded and fried in the usual way. The subst on @@ ter @ e Fish jerk does not occur or became essential @@@@ The fish meat remained firm, juicy @ and extra @ asmt @@@@ tasty. Aucj unpaniestes Serfin @@@@@ sch @ äft-qqq same way @@ rsrbe @@@ When salting fish or meat you can the powder can be mixed with the usual table salt or it becomes a usual one Brine lye is made and cured meat and bacon with the powder in the composition Powdered in according to the previous example and introduced into the brine. The brine and the cured meat obtained with it last 6 to 8 weeks remained firm and retained its natural color while without the addition of the invention Mixture the brine turns greenish in color and cloudy after 4 weeks and that with it Meat obtained was used in the processing of meat in the softer iSto Shape. of schnitzels or roasts according to the method according to the invention it can be determined that the meat remains juicy, retains its color and taste is very flavorful. Without using the salt mixture according to the invention, meat juice occurs while roasting, combines with the frying fat and the latter can thereby can only be used once.

The method according to the invention can also be used successfully when salting of vegetable products, e.g. sauerkraut or cucumber. expedient In this case, the powder is added to the usual table salt beforehand.

The implementation of the method according to the invention is currently so far the products manufactured in this way contain meat and are not intended for delivery in Areas outside the scope of the Food Act are determined, due to the VO on meat and fish products from December 19, 1959 (Federal Law Gazette I, p. 726) in particular Section 1, not permitted.

Claims (3)

P a t e n t a n s p r ü c h e 1.Processes for roasting, baking or salting food, characterized in that on the raw material to be treated before further processing one of sodium bisulfate, sodium sulfate, calcium and / or magnesium carbonate alone or in combination with common salt existing salt mixture applied in a ratio is that the added acidic bisulfate by an equivalent amount of calcium or Magnesium carbonate is neutralized to sulfates. 2. The method according to claim 1, characterized in that the salt mixture consists of 60% NaHSO4, 20% CaCO3, 18% Na2SO4 and 2% MgCO3. 3. The method according to claims 1 and 2, characterized in that that the salt mixture described in claims 1 and 2 is added to the table salt will.