AT11558U1 - MEAT PREPARATION - Google Patents

Description

Austrian Patent Office AT 11 558 U1 2011-01-15

Description: [0001] The present invention relates to a meat preparation in which the meat, in particular meat, of a chilly animal, preferably of a fish, is at least partially surrounded by a wooden casing.

No meat preparations, in particular no fish preparations, are known from the prior art, in which the meat is surrounded by a wooden casing. Known casings of meat are, for example, bacon coats or herb coats. Especially for fish meat in particular rice shells, such as sushi, or salt coats are known. Also known from the prior art dough coats, such as puff pastry coats or baking dough coats, for meat, especially for fish meat known. In various cultures, there are also preparations in which the content to be cooked is surrounded by plant leaves. Known preparations of this type use, for example, banana leaves or maize leaves into which the content to be cooked is wrapped. Seaweed leaves, especially kelp, are also used in Japanese cuisine.

However, a wooden casing for meat, especially of a chilly animal, preferably of a fish, is not known in any kitchen.

The present invention has for its object to provide a novel meat preparation, which is characterized in that the meat is at least partially surrounded by a wooden shell. A further object of the present invention is to provide a preparation in which a wooden casing, in particular during the preparation, emits an aroma, preferably a smoke flavor, to the meat, in particular of animals that are susceptible to change, preferably fish. It may also be an object according to the invention that the meat, in particular the fish meat, during the preparation and / or during transport is additionally stabilized by a wooden casing.

This object is achieved by a meat preparation having the features of claim 1. Preferred embodiments of the invention are specified in the subclaims.

According to the invention a meat preparation is characterized in that the meat, in particular of a chilly animal, preferably of a fish, at least partially surrounded by a wooden shell.

[0007] According to the invention, the meat can come from a chilly animal. As cold-blooded animals are called animals that have no constant body temperature. Almost all fishes, amphibians, reptiles, insects and other invertebrates, especially crustaceans and molluscs, belong to the warm-blooded animals. Alternatively, however, the meat may also be from a uniformly warm animal (homoiothermic animal), in particular from a bird or a mammal. The meat for the meat preparation according to the invention can originate from a vertebrate, in particular from a warmblooded vertebrate. The term vertebrates (vertebrata) includes amphibians, cartilaginous and bony fish, mammals, birds and reptiles. The meat, in particular the muscle tissue, of these animals can be used for a meat preparation according to the invention. Preferably, the meat may be surrounded in parts and / or as a mass, in particular in the form of a paste, of the wood shell. In a preferred embodiment, the meat may be fresh, smoked, chilled or frozen. According to the invention, the meat preparation may also be a whole animal in a wooden casing. In a particularly preferred embodiment, the meat can be from a fish or have fish meat. In particular, the meat may be a fresh fish fillet and / or smoked fish and / or chilled or frozen fish and / or a fish paste (fish farce). Also, the meat may consist of fish ingredients. In particular, the meat may also be a fish mass, in particular surimi. In an alternative embodiment, a whole fish, for example from the herring family, in particular a herring, a sardine or a sprat, may be at least partially surrounded by the wood sheath. In another alternative embodiment, the meat may also be from a crustacean or whole crustacean. Crustaceans include, in particular, the genus of the Crustaceans (Malacostraca), with the well-known representatives of the order of the toe-decapods (Decapoda), in particular crayfish, lobsters, crayfish, crabs and shrimps. In particular, the meat may be fresh crayfish and / or cooked crabmeat, especially a lobster tail and / or prawn tail, and / or frozen crabmeat and / or a crabmeal paste (crab farce), or may have individual cancerous components. In an alternative embodiment, an entire crustacean, for example a shrimp or a crayfish, may be at least partially surrounded by the wood sheath.

In another alternative embodiment, however, the meat can also be from a mollusk (mollusc), or a whole mollusc, especially without mussel shell or snail shell be. The mollusks are essentially the class of mussels (Bivalvia), the class of snails (Gastropoda) and the genus of cephalopods (Cephalopo-da). According to the invention, the meat can be from a mussel, for example from a scallop, and / or from a snail, in particular a sea snail, for example from a whelk, or a land snail, for example from a snail, and / or a cephalopod, in particular a squid, for example sepia or squid, and / or an octopus.

In particular, the meat according to the invention of a mollusc may be fresh and / or cooked and / or smoked, or have individual mollusc components. In an alternative embodiment, an entire mollusc, in particular a cephalopod, such as squid or sepia, or a snail or a mussel, preferably in each case without mussel shell or without a snail shell, may at least partially be surrounded by the wooden shell. Also, in another alternative embodiment, the meat may be tissue from other animals and / or be in alternative forms or states.

The meat preparation may in a preferred embodiment between the meat, in particular fish meat, crabmeat or mollusc meat, and the wood shell a spice layer, in particular a herbal layer, and / or a flavor layer and / or a paste, in particular fish paste, have , The spice layer may consist in particular of herbs, for example of individual herb sprigs and / or mixed herbs and / or an herbal preparation, such as a marinade or a herbal mass. The spice layer may contain spices of any kind, especially salt, in the form of spice preparations and / or spice mixtures. The spice layer can also be a marinade. The spice layer may contain, in particular, inorganic substances, such as common salt, and / or smoke flavorings, such as those produced during smoking, and / or plants or parts of plants, fresh, dried or frozen, and / or vegetable flavors.

Furthermore, in a preferred embodiment between the meat and the wood shell may be a flavor layer, preferably fruits, especially fruits and / or vegetables, and / or animal ingredients such as butter, cheese, lard, bacon and / or or ham. The flavor layer can also have other food preparations of any kind.

In an alternative embodiment may be on the wood sheath a spice layer, in particular a herbal layer, and / or a flavor layer.

In a preferred embodiment, the meat may be wrapped in a substantially cylindrical shell of wood, in particular overlapping. The meat may be wrapped overlapping, especially so that the meat is almost completely covered by the wood sheath. In an alternative embodiment, the wood sheath may also only partially surround the fish, for example, only one side of the meat, in particular a bottom, may be surrounded by the wood. Also, the wood shell may preferably be so large that the wooden shell encloses the meat, especially the fish meat, almost exactly and in particular only a small connection joint is formed.

The wood shell can be one piece or even consist of several pieces. For example, in particular two sides of the meat can be surrounded by a piece of wood. Also, the wood shell may have multiple layers, preferably layers of different wood may be present.

The wood may be in particular maple, beech, birch and / or walnut and / or cherry wood. In other embodiments, however, alternative wood can be advantageous and inventive.

The wood shell may have a thickness of less than 1 mm, preferably a thickness between 0.3 to 0.6 mm. In a preferred embodiment, the wood shell may have a thickness of 0.4 to 0.5 mm. Furthermore, the wood sheath may be structured and / or have a, in particular fan-shaped and / or net-like, structure. Such an embodiment may be particularly advantageous if the meat, in particular the fish meat, for example, for reasons of preparation and / or optical reasons, should not be completely surrounded. A structured wooden casing can in particular make content visible and / or serve for identification of the meat preparation. In a particularly preferred embodiment, the wooden shell may have a structure, for example an embossed animal, or a cutout, in particular in the form of a fish, which points to the content of the meat preparation. Also, for example, the wood sheath can be printed or marked by a brand. In particular, the name of the article, the contents of the meat preparation, the name of the manufacturer and / or a logo on the wooden casing may be printed or baked or cut out of the wood casing.

In a preferred embodiment of the meat preparation, the wood sheath can be held together with at least one wooden skewer and / or by means of a food adhesive and / or a thread. In a particularly preferred embodiment, at least one wooden spit may be positioned axially relative to the substantially cylindrical, in particular overlapping, shell or substantially radially to the wooden shell. In an alternative embodiment, the wood shell can also be held together by means of a food adhesive, in particular a protein-containing and / or starch-containing adhesive. In another embodiment, the wood sheath may also be held together by means of a thread, for example sewn or, in particular, similar to a roulade, wrapped. Also, the wood sheath may be stabilized with a foil, in particular aluminum foil, and / or a net.

In an alternative embodiment, the wood sheath may consist of a layer of wood shavings and / or wood fibers and / or pressed.

These and other features and advantages of the present invention will be further described with reference to the accompanying drawings of embodiments of the present invention. In the drawings: Figure 1 shows a meat preparation in a top view, Figure 2 shows a preferred meat preparation in a plan view, Figure 3 shows an alternative meat preparation in a plan view, [0024] FIG Figure 4 shows an alternative embodiment of an alternative wood shell in the unrolled

Status.

FIG. 1 shows a meat preparation 2 according to the invention. The meat 4, in particular of an animal, preferably a fish, is surrounded at least partially by a wooden casing 6. The meat 4 is wrapped in a substantially cylindrical wooden shell 6, the wooden shell 6 at least partially overlapping 8. Between the meat 4 and the wooden shell 6 is a spice layer 10, represented here by an herb leaf, and an aroma layer 12, the For example, fruits, represented here by half a slice of lemon, may have. 3.9

Claims (14)

Austrian Patent Office AT 11 558 U1 2011-01-15 FIG. 2 shows a preferred embodiment of the meat preparation 2 according to the invention. The meat 4, preferably a piece of fish fillet, is surrounded by a wooden casing 6. In this embodiment, notwithstanding Figure 1, on the wooden shell 6 is a spice layer 10, this may for example be an herb leaf, in particular a bay leaf, and an aroma layer 14, here represented by a piece of lemon. The wooden shell 6 is held together by a wooden skewer 16, which can hold, for example, with the spice and / or the aroma layer. FIG. 3 shows an alternative embodiment of the meat preparation 2 according to the invention. In the figure 3, the meat 4 'is a whole fish, which is at least partially wrapped by the wooden shell 6. In this alternative embodiment is located on the wooden shell 6, an aroma layer 14, here represented by a piece of lemon. The wooden casing 6 is held together by a wooden skewer 16. The wooden skewer is inserted in the region in which the outer surface of the cylinder overlaps. The wooden skewer can also be used to hold an aroma layer 14 on the wooden casing 6. FIG. 4 shows an alternative embodiment of an alternative wood sheath 6 in the unrolled state. The wooden shell 6 is structured in this alternative embodiment, to cut 6 recesses 18 are cut out of the wooden shell. Furthermore, the wooden casing has a logo on 20. Claims 1. Meat preparation, characterized in that the meat, in particular of a mutually warm animal, preferably of a fish, is at least partially surrounded by a wooden casing. 2. Meat preparation according to the preceding claim, characterized in that the meat comes from a vertebrate, in particular from a vertebrate vertebrate, preferably from a fish, or from a crustacean or from a mollusk or is an entire animal. 3. Meat preparation according to one of the preceding claims, characterized in that the meat is a fish and in particular a fresh fish fillet and / or smoked fish and / or frozen fish and / or a fish paste is or has. 4. Meat preparation according to one of claims 1 or 2, characterized in that the meat is of a crustacean and / or is a crab meat paste or has. 5. Meat preparation according to one of the preceding claims, characterized in that between the meat and the wood shell is a spice layer, in particular a herbal layer, and / or flavor layer and / or a fish paste. 6. Meat preparation according to one of the preceding claims, characterized in that on the wooden casing is a spice layer, in particular a herbal layer, and / or flavor layer. 7. Meat preparation according to one of the preceding claims, characterized in that meat in at least one substantially cylindrical shell of wood, in particular overlapping, is wrapped. 8. Meat preparation according to one of the preceding claims, characterized in that the wooden casing has a thickness of less than 1 mm, preferably a thickness between 0.3 to 0.6 mm. 9. Meat preparation according to one of the preceding claims, characterized in that the at least one wood sheath is in one piece. 10. Meat preparation according to one of the preceding claims, characterized in that the wooden casing has several layers. 4/9 Austrian Patent Office AT 11 558 U1 2011-01-15 11. Meat preparation according to one of the preceding claims, characterized in that the wood shell has a structure, in particular a fan-shaped and / or net-like structure. 12. Meat preparation according to one of the preceding claims, characterized in that the wooden casing is held together with at least one wooden skewer and / or by means of a food adhesive, in particular a proteinaceous adhesive, and / or a thread. 13. Meat preparation according to one of the preceding claims, characterized in that the wooden casing is stabilized with a film and / or a net. 14. Meat preparation according to one of the preceding claims, characterized in that the wooden casing consists of a layer of wood chips and / or wood fibers and / or pressed. 4 sheets of drawings 5/9