Transcript Die Zutaten der Bratwurst - Priatelia Zeme Slovensko

Structure
1.
2.
3.
4.
5.
6.
Idea
History
Records of the „Bratwurst“
Interesting facts about the „Bratwurst“
From raw material to the product
The ingredients of the sausage
 Spices
 Pork as the basis for the production
 Fattened pig
 A chain of evaluation
7.
The productionof the fried sausages
 Recipe
 Video for the production
 The comparison of different butcher‘s
8.
From barbecue to enjoying
 Prescriptions
 Video how to grill a „Bratwurst“
9.
10.
11.
Regulate around the fried sausage
The Thuringian „Bratwurst“ worldwide –
dolivery for example the „Fleisch- und Wurstwaren GmbH Schmalkalden“
Energy balance of the sausage
 Analysis of the questionairs
 Facts and figures poel‘s pig breeding GmbH Rippershausen
 Energy balance
12.
References
1. Term „Thüringer Bratwurst“
 name is not derived from roast, but the worst of production: small sausage is
minced meat
 different sausages – including sausages cans; fried sausages is also better
distinguished “Rostbratwurst”, “Roster”, “Grillwurst” or “Griller” called
 regional Bratwurst – specials “Thüringer Rostbratwurst”
 at last 15-20 cm long
 medium fine „Rostbratwurst“
 close natural casing, raw or steamed, spicy flavour note
 since the 6th January 2004 the protection of geographical of the “Thüringer
Bratwurst”
2. The history of the Thuringian „Bratwurst“
 centuries old tradition
 oldest written reference in the State Archives in Rudolfstadt in a copy of the
provost‘s account of the Virgin Monastery of Arnstadt in 1404
 oldest known recipe is located in the State Archives in Weimar
 recipe „Thuringian – Erfurtsches Cookbook“ in 1797
 many regional legends about the
- Jenaprießnitz – assertition: in 1404 on the weekly famers market invented
- Invention in Erfurt
- a butcher at the medival market at Gotha has invented it
 in the year 2010 - 606 years
 only consists of chopped pork with spices
 first name „Brati“
 at the beginning you ate it with dumpling, later with rolls
 EU regulation: should only come from Thuringia
3. Records of the „Bratwurst“
1994
regions of „Bratwürste“ also keep records. 3100 meters long, the long white, which
produced a butcher from Jena in 1994.
1998
3rd Thuringia Day in Ilmenau 02.- 04. October, 1998.
3710 meters long intestine was filled with 1.7 tons of sausage mass.
1999
3046 meters - The longest sausage in the world was produced in the
formation region of “Bratwurst”, Thuringia
World record of the Thuringian butcher Zollner from Laasdorf with 5000 metres.
World record of the butcher Ossner from Weihbüchl near Landshut with 5888 metres.
(see to the longest sausage – sheet 9)
2002
Hans-Joachim Fuchs from Erfurt was barbecue world champion.
2005
a 333 metres long sausage was grilled on 25th June 2005 at 4 o’clock in one piece.
2005 Fastest “Bratwurst” - Eater”
Sonya Thomas, the 45 kg flywight devoured, ate on 8th August 2005 - 35 “Bratwürste” in ten minutes
and had beaten the old record of 19,5 significantly.
“Everything has an end – only the sausage has two”.
4. Interesting facts about the „Bratwurst“
“Bratwurst” fixed:
• 14. “bratwurst” fair
Niederzwehren/Kassel
28.-31.08.2009)
• 2. Bergisch grill championsship
30.08.2009)
• 4.”Bratwurstiade”,Holzhausen
Thüringen (03.10.2009)
Museum of the „Bratwurst“
The museum houses a permanent
exhibition on the history, tradition
and cultural significance of the
sausage in the social life in
general and the Thuringian
“Bratwurst” in particular.
Everything about the sausage has
its place here. From pig to
slaughter up to the equipment for
“Bratwurst” production exhibits the
rich.
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Wachsenburggemeinde /
OT Holzhausen
Queens of the „Bratwurst“
1. Thuringian Sausage- Queen 2000
Barbara Göhring
Mengersgereuth-Hämmern
Butcher‘s company Blechschmidt
7. Thuringia Sausage - Queen 2009 - 2010
Annett Appenrodt
Gotha
Butcher‘s company Schlenstedt
The longest „Bratwurst“
27/06/1999 Butcher Bernhart
Oßner is a team of 16 butchers
and volunteers in the picnic area
at Landshut Weihbüchl with
5888 m the longest Bratwurst ago
at a time. The production in a
specially converted barn lasted
nine hours and 13 minutes. To fill
sheep casings are used, each
approximately 30 m in length,
which were pushed 10 cm at the
end time of each other. There
were 1700 kg cooked sausage
meat that came from around 30
pigs. For good taste, wait about
50 kg spices necessary.
Fleisch -und Wurstwaren GmbH Schmalkalden
more information about the „Bratwurst“
• average day production : 2,5 t ∙ 5 days = 12,5 t/a week
12, 5 t/week ∙ 50 weeks = 625 t /year
• before Pentecost : 8-9 t
• details pro batch: 1 batch purchase 150 kilogram fried sausage
(absorption volume of the machine)
ca. 17 batches every day
• casing for 1 batch: 350 meter of pig casing or 450 meter of sheep casing
• the pig casing comes mostly from china, because of the low water- and
energy costs + own establishing
• consumption  350 meter ∙ 625 t = 218750 meter = circa 219 kilometer
pig casing / year
• slaughtering – 1500 pigs/ week
1 t (Tonne) = 1000 kilogram
„Bratwurst“ in other languages
Deutsch
Bratwurst
Arabisch
‫براتوورست‬
Jiddisch
‫ברַאטווערסט‬
Russisch
колбаса
Japanisch
sōsēji
Slowenisch
klobasa
Afrikaans
braadworst
Kreolisch (Haiti)
bratweur
Polnisch
kiełbasa
Ukrainisch
ковбаса
5. From raw material to the product
Raw
materials
Processing plant
Sugar Refinery
Sugar
Beet
Salt
Products
Spice mill
Pepper
Nutmeg
Ground Spices
(Salt, Pepper,
Nutmeg)
Butcher
„Bratwurst“
Water
Slaughterhouse
Potatoes
Meat, Intestine
Grass
Grain
Pigsty
Mature pig
slaughter
6. The ingredients of the sausage
Ingredients:
• Pork
• Natural casings (pork or lamb)
• Spices
• Antioxidant: ascorbic E300
• Milk protein
Where are the ingredients?
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Pork – from Thuringa
Spices – Friom India, Indonesia, Hungary,
Bulgaria, Greece, Spain, Southern France,
Balcan countries, Italy
Pork
Spices
Origin of Spices
Click here for the next folia
Salt:
Pepper:
Lemons:
Cardamom:
Poland
India,
China
India,
Indonesia,
Malaysia
Malaysia,
Brazil
Marjoram:
Garlic:
Muscat:
Southern
Mediterranean
India,
Europe
Indonesia
(Spain,
countries,
Italy),
Central
Mediterranean
and Eastern
countries,
Europe China
Pork as the basis for the production of Thuringian
“Bratwurst”
Meat is one of the full food
 optimal supply of important ones:
Nutrients
Knitted fabrics and
complementary
- Protein (about 19%)
- Water (75%)
- Vitamins (B, A, C, E, K)
- Trace elements (Mg, Fe, Zn)
- Residual nitrogen (ca.1.65%)
- Ash (approximately 0.65%)
- Minerals (Ca, P, S, Na, K)
- Fat (2.5%)
- Carbohydrates
(1.2%)
Person needs per day:
- 70 - 90g protein (build your own body protein)
- 9-10g fat (supplier of energy during physical activity)
In raw pork
- lean meat
(E.g. pulp, nut, fillet, Steak)
22%
2,5%
0,6%
1%
110 kcal
(464 kJ)
- fat meat
(z.B. rib, abdomen )
protein
17%
fat
22%
carbohydrates
0,5%
minerals
0,8%
energy content
266 kcal
(1118 kJ)
 In pork is more vitamin B1 per kg (9 mg) and included in the beef
(1 mg)
per – head – eating pork from 39,3 – 40,1 kg (in the last 5 years)
Self-sufficiency in Germany – 99%
in thuringia – ca. 70% (estimates 2004)
Fattened pigs
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Objective:
production of pig meat with great wealth and high proportion of valuable cuts
high biological performance of absolutly healthy animal wih a increase of more than
750 g per day
feed conversion under 3 kg feed per 1 kg gaim
fattened final weight of 115 – 120 kg and 90 – 95 kg carcan weight
lean meat content of 55 – 58 %
low loss (less than 3 %)
high cost discipline in all expense items
the average producer price of slaughter pigs : bis 2008 – 1.38 €/kg
30.04.2009 – 1,42 €/kg (ZMP)
Control of the processes within the value chain from a pig
The percentage shares relates of a
total value 358 €
5
28
19
4
5
21
5
13
pig to birth
pigprocreation
pig rearing
pig fattening
slaughter
breakdown
converting
big - retail industry
7. The production of the fried sausages
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production: finely minced pork
possibly also calf or beef
sometimes beside salt and pepper
also curmin, “Majoran”and garlic
are used
dependirg on regional
development the spice mixture
can be varied
the majority of raw materials must
come from Thuringia (51%)
you mix all ingredience well and
put them afterwards into natural
intestine
Amounts given for 100 kg sausage meat
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50 kg lean pork shoulder
30 kg fat pork shoulder
20 kg uncured roast beef sausage
about 100 m pork or sheep casing
spices per kg
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22 g salt
2 g freshly ground pepper
1g freshly ground cumin
0,5 g freshly ground mace
Video for the production
• Click here. ( Part 1 )
• Click here. ( Part 2 )
• Click here. ( Part 3 )
The comparison of different butcher`s
Der Landschlachter
Edeka
Fleischerei Albrecht
Fleischerei Poser
Fleisch- und Wurstwaren
Fleischerei Rügheimer
Fleischerei Weisheit
8. From barbecue to enjoying
Prescription: Thuringian fried sausage with vegetables
Ingredients:
quantity
measure
ingredient
1
kg
potatoes
150
g
onions
1
packet
peppers mix
400
=4
g
pices
Thuringian sausages
something
salt, pepper, paprikapowder
something
parsley
Preparation:
Potatoes bite-firmly simmer. Pect the onions
and cut in stripes. Peppers wash, cut them into
quarters. Cut the sausages into small pieces.
Oil in a frying pan heat it up. Paprika in it sear.
Onions, suasge and potatoes inflickt and with
sear. With salt, pepper and paprikapowder
spicing. Serve everything on a plate with
parsley strews.
Recipe: fresh fried sausage with potatoes and red
cabbage
Ingredients for 4 people
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4 big sausage medium size
1 apple- grate it
1 kg potatoes. Medium size or
big
1bottel red cabbage
1 bay leaf
pepper, salt
oil
some juniper berries
Preparation
• wash potatoes, peel them and cut them into
• let cold, salted water boil
• put red cabbage into a pot and heat it up
• add bay leal and junuper berries (according into taste) add the grated too
• drain the cooked potatoes and serve them with fried sausage and red
cobbage
Good appetit !!
The same can be served with pickled cabbage.
Video how to grill a „Bratwurst“
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Click here. ( Part 1 )
Click here. ( Part 2 )
9. Regulate around the fried sausage
 only original ones of the rust
 use Thuringian charcoal
 not with mrasures and fork, but with the hand, fried sausage
and roll
 with “Born” mustard or “Born” ketchup, like one it likes,
originally genurie Thuringian mustard
supplements with: - potatoe salad
- “Sauerkraut”
- parsely potatoes
- Thuringian “Klöße”
- mashed potatoes
The worst, which you can do with the Thuringian fried sausage
is to convert to a curry sausage.
10. The Thuringian „Bratwurst“ worldwide 
dolivery for example:
Fleisch- und Wurstwaren GmbH Schmalkalden
• 60 own bronchos  all over Thuringia
• administrative distructs:
Wartburgkreis
Schmalkalden – Meiningen
Hildburghausen
• towns: Erfurt, Suhl, Eisfeld
• other countries:
- Austria - Transport with truck
- England
- Transport with truck
- Belgium
- Transport with truck
- Sweden
- aircraft / plane
- Russia
- ship
• armed forces in Afghanistan, KFOR – troops in Pristina (Kosovo)
(scald, frozen)  truck  airport
•  admission to sale from production to consume: 5-6 days
Salesways abroad
Afghanistan
(Armed forces)
Sweden
Kosovo
(KFORtroops)
England
Russia
Schmalkalden
Austria
Belgium
11. Energy balance of the sausage
energy expenses for 1 kg meat
water
food
energy
Farming division
0,8 l
0,36 kg
0,16 kWh
piglets
0,5 l
0,27 kg
-
mast
5l
2,5 kg
0,36 kWh
meat products ltd.
Fleisch- und Wurstwaren
GmbH Fleischerei
0,2 l
-
0,11 kWh
6,5 l
3,13 kg
0,63 kWh
1 kg meat = 8 sausage a 125 g
1 kg meat = 10 sausage a 100 g
Extrapolation:
water
food
energy
1 sausage
0,65 l
0, 313 kg
0,063 kWh
10 sausages
6,5 l
3,13 kg
0,63 kWh
100 sausages
65 l
31,3 kg
6,3 kWh
1000 sausages
650 l
313 kg
63 kWh
In this statement there are no transport costs included.
 Comparision
Costs for 1 bread made from more than one kind of flour (1 kg)  2,30 €
agriculture
(27%)
mill
(8%)
bakery
(47%)
transport
(16%)
1 bread
0,621 €
0,184 €
1,081 €
0,368 €
10 breads
6,21 €
1,84 €
10,81 €
3,68 €
100 breads
62,10 €
18,4 €
108,10 €
36,80 €
1000 breads
621,- €
184,- €
1081,- €
368 €
 7,53 MJ finish energy
 9 MJ burning value (3/4 bakery und agriculture)
Nutritional value 1 kg bread
1 MJ = 1000 kJ
1 bread
(1 kg)
1 bread
agriculture
mill
2 MJ
(2000 kJ)
bakery
0,7 MJ
(700 kJ)
3,8 MJ
(3800 kJ)
Joul
calories
1 sausage
1830 kJ
460
1 sausage with a roll
2350 kJ
585
In an gym, you need 55,2 min for
460 calorie (sausage) or
70,2 min for 585 calorie (sausage with bread roll)
with 5,5 km/h and a pitch of 8% on a treadmill
transport
1,1 MJ
(1100 kJ)
Comparision
The increase of productivity is dependent of physical work.
foundation + increase of
turnover
productivity
foundation
turnover
=
whole
turnover
increase of
productivity
whole
turnover
6700 kJ
+
3770 kJ
=
10470 kJ
at easy physical work
6700 kJ
+
5860 kJ
=
12560 kJ
at middle heavy physical work
6700 kJ
+
10750 kJ =
16750 kJ
at heavy physical work
Facts and figures
Peol’s pig breeding GmbH Ripperhausen
attiude:
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sows maintenance (insemination, gestation, farrowing)
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complete lining of the sows included rearing expenses
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water expenses including cleaning
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energy expense (current and feed preparation)
energy expense 1 kg real (factory farming)
breeding pro rata
piglet
wast
Water
0,8 l
0,5 l
5l
chuck
0,36 kg
0,27 kg
2,5 kg
energy
0,16 kWh
0,36 kWh
chuck:
- ¾ grain – is orbiting in an average of 5 km harvested and placed directly
- ¼ expeller, sunflower grist, soja, mineral feed
 pig farm itself is based on no grain
Slaughter in Weimar
Feed and animal transport:
1 truck  transport of 30 tons of corn or 190 pigs slaughtered
Analysis of the questionnairs
Please click here.
Comparison of the origin / the production of the fried sausage „Bratwurst“
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To compare the large butcher’s company “Fleisch- und Wurstwaren GmbH Schmalkalden”with the smaller
butcher’s shops of the region of Haselgrund we had to make a projection on 1 sentence= 150 kg meat.
We didn’t get facts from all of the butcher’s companies so we used the majority of facts.
Smaller butcher’s companies produce and sell a less amount of “Bratwurst”. So they have higher costs for energy,
water and cleaning and the costs for the production are higher too. That means the prices of the “Bratwurst” in
these smaller companies are higher.
They use different spices to produce the “Bratwurst”. But most butchers see the recipes as their company’s secret
and keep it. But all of them use salt, pepper, megnut, garlic and cumin.
To fill in the meat mixture people use intertimez of pigs.
Each butcher’s has a very high level of quality because this means to keep the satisfaction of their customers.
“Bratwurst” is produced with a weight of 100 g, 120 g or 125 g.
It is 15 to 30 cm long.
The butchers produce different kinds of “Bratwurst”. There are e.g. the Thuringian “Bratwurst” – fine and coarse,
“Bratwurst” home-made and others.
The name “Thuringian Rostbratwurst” is geographically determined and has a copyright. It’s only called a
“Thuringian Rostbratwurst” when 51% of all ingrediants come originally from Thuringia and there are only 20% (+ /
- 5%) animal fat in it.
The meat production plays an important role in the production of ”Bratwurst”. Most butchers get their meat from
Thuringia. That keeps the costs for transportation lower than if they bought the meat from all over Germany.
The meat production company in our region is in Rippershausen.
While the regional butcher’s shops sell their own “Bratwurst” in the towns and villages in the region of Haselgrund
the “Bratwürste” of the company “Fleisch- und Wurstwaren GmbH Schmalkalden” are transported all over
Thuringia as well as in other European countries.
12. References
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http://www.bratwurstshop.de/html/rekorde.html
http://www.bratwurstmuseum.net/Bratwurstrekorde.htm
http://www.bratwurstmuseum.net/Bratwurstkarikatur.htm
http://www.landolthauser.ch/Portals/0/Inhalt/Bilder/gewuerzmuehle.jpg
http://www.feierabend.de/images/channel/web/5/9/g.294059.jpg
http://www.planet-wissen.de/alltag_gesundheit/essen/wurst/img/intro_wurst_metzger_g.jpg
http://www.fotosearch.de/bthumb/IST/IST502/1152764.jpg
http://thomasmayerarchive.de/images/433/065AA19970225A0007/jpg/065AA19970225A0007,Wir
tschaft,Schlachthof,Norddeutsche-Fleischzentrale-Schlachthof-Emstek.jpg
http://www.knobi.com/knoblauchanbau.html
http://www.uni-graz.at/~katzer/germ/Caru_car.html
http://www.tll.de/ainfo/pdf/pigq0906.pdf
http://www.thueringen.de/de/tll/tierproduktion/schwein/
http://www.tll.de/ainfo/pdf/mswp0705.pdf
http://www.bratwurstmuseum.net/
http://www.novafeel.de/ernaehrung/kalorientabelle/kalorientabelle-fast-food.htm
http://de.wikipedia.org/wiki/Bratwurst
http://www.online-artikel.de/article/schweinemast-und-schweinezucht-25020-1.html
CD Herbert Roth, Star Collektion, BMG
• We thank everybody for their help to make the presentation a
success!