BE661594A - - Google Patents

Info

Publication number
BE661594A
BE661594A BE661594DA BE661594A BE 661594 A BE661594 A BE 661594A BE 661594D A BE661594D A BE 661594DA BE 661594 A BE661594 A BE 661594A
Authority
BE
Belgium
Prior art keywords
product
layer
smoked
ham
core
Prior art date
Application number
Other languages
Dutch (nl)
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed filed Critical
Publication of BE661594A publication Critical patent/BE661594A/nl

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Description

  

   <Desc/Clms Page number 1> 
 



  "Charcuterieprodukt en werkwijze ter bereiding hiervan" 
De uitvinding heeft betrekking op een charcuteriepro- dukt. 



   Het doel van de uitvinding is een nieuw en origineel produkt te   verwezenlijken.   



   Te dien einde bestaat dit produkt uit een middenstuk of kern, gevormd door minstens één tong, en een daarrond aan- gebrachte laag hesp. 

 <Desc/Clms Page number 2> 

 



   De uitvinding heeft ook betrekking op een werkwijze ter bereiding van het hierbovengenoemd produkt. 



   De figuur is een dwarsdoorsnede door een rol charcu- terieprodukt volgens de uitvinding. 



   Het charcuterieporodukt volgens de uitvinding bestaat   @   uit een middenstuk 1 of kern, gevormd door minstens één tong. 



  Rond dit middenstuk is een laag hesp 2 aangebracht. Bij voorkeur worden twee tongen voor het middenstuk gebruikt. Het geheel wordt, zoals gebruikelijk bij   charcuterierollen,   sterk same,   @   gedrukt gehouden door een draad en in een lucht- of   vochtdichte   verpakking geplaatst. 



   Voor het vormen van dit produkt worden de tongen gerookt, nadien   @@kookt   en gepeld en daarna tot een geheel ver- werkt. Hierbij wordt het breed uiteinde van een der tongen   @   tegen het puntig uiteinde van de andere   geplaatst.   



   Rond dit eerste gedeelte wordt een laag hesp gewikkeld en, zoals hoger gezegd met een draad op de kern 1 vastgemaakt. 



  Het geheel wordt samen gerookt en gekookt. 



   Dank zij deze combinatie ontstaat een produkt met nieuwe eigenschappen, zowel wat de smaak als de presentatie betreft. 



   Men begrijpe dat de uitvinding niet beperkt is tot de hierboven beschreven uitvoeringsvorm en dat menige veranderingen zouden kunnen aangebracht worden, o.m. wat betreft de vorm, de schikking en de ligging van de onderdelen die voor de   verwezen-     li jking   in aanmerking komen. '      
C o n c iu s i e s. 



   1.   Charcuterieprodukt   m e t h e t k e n m e r k dat het bestaat uit een middenstuk of kern, gevormd door minstens één tong, en een daarrond eengebrachte laag hesp. **WAARSCHUWING** Einde van DESC veld kan begin van CLMS veld bevatten **.



   <Desc / Clms Page number 1>
 



  "Charcuterie product and method for its preparation"
The invention relates to a processed meats product.



   The object of the invention is to realize a new and original product.



   To this end, this product consists of a center piece or core, formed by at least one tongue, and a layer of ham arranged around it.

 <Desc / Clms Page number 2>

 



   The invention also relates to a process for preparing the above-mentioned product.



   The figure is a cross-section through a roll of charcuterie according to the invention.



   The processed meats product according to the invention consists of a center piece 1 or core, formed by at least one tongue.



  A layer of ham 2 has been applied around this middle piece. Preferably two tongues are used for the center piece. As usual with cold meats rolls, the whole is held strongly together, @ pressed by a wire and placed in an airtight or moisture-tight packaging.



   To form this product, the tongues are smoked, then boiled and peeled and then processed into a whole. The broad end of one of the tongues @ is placed against the pointed end of the other.



   A layer of ham is wrapped around this first part and, as stated above, fastened to the core 1 with a wire.



  The whole is smoked and cooked together.



   Thanks to this combination, a product is created with new properties, both in terms of taste and presentation.



   It will be understood that the invention is not limited to the embodiment described above and that many changes could be made, including in the shape, arrangement, and location of the parts contemplated for implementation. '
C o n c iu s i e s.



   1. Charcuterie product, characterized in that it consists of a center piece or core, formed by at least one tongue, and a layer of ham placed around it. ** WARNING ** End of DESC field may contain beginning of CLMS field **.

Claims (1)

2. Werkwijze voor het vervaardigen van een charcuterie- : produkt volgens conclusie 1, m e t h e t kenmerk dat <Desc/Clms Page number 3> men hogerbedoelde tong rookt en nadien kookt, waarna men de daarrond te voorziene laag hesp plaatst deze laag samen met de kern rookt en daarna kookt, en het alzo verwerkt produkt dat vooreerst stevig, bij middel van een koord, samengebonden werd, in een nauwsluitende, lucht- en/of waterdichte, verpakking plaatst. 2. A method for manufacturing a processed meats product according to claim 1, characterized in that <Desc / Clms Page number 3> the above-mentioned tongue is smoked and then boiled, after which the layer of ham to be provided around it is placed, this layer is smoked together with the core and then cooked, and the product thus processed, which was first firmly tied together by means of a cord, in a tight-fitting, air and / or waterproof packaging.
BE661594D 1965-03-24 1965-03-24 BE661594A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
BE661594 1965-03-24

Publications (1)

Publication Number Publication Date
BE661594A true BE661594A (en) 1965-07-16

Family

ID=3847402

Family Applications (1)

Application Number Title Priority Date Filing Date
BE661594D BE661594A (en) 1965-03-24 1965-03-24

Country Status (1)

Country Link
BE (1) BE661594A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2835704A1 (en) * 2000-09-27 2003-08-15 William Guess Coaxially combined meat roast has first solid elongated muscle meat mass encasing second solid elongated muscle meat mass as core element within slit-like aperture incised throughout its longitudinal axis

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2835704A1 (en) * 2000-09-27 2003-08-15 William Guess Coaxially combined meat roast has first solid elongated muscle meat mass encasing second solid elongated muscle meat mass as core element within slit-like aperture incised throughout its longitudinal axis

Similar Documents

Publication Publication Date Title
GB1295416A (en)
CA974989A (en) Process for preparing 1,2,4,5-tetrahydro-3h,3-benzazepines and products obtained thereby
CA991009A (en) Expanded food product and manufacture thereof
NL7509100A (en) PROCESS FOR THE PREPARATION OF VEGETABLE PROTEIN CONCENTRATES, PRODUCTS OBTAINED AND MILK SUBSTITUTE FOODS CONTAINING THESE CONCENTRATES.
CA920072A (en) Composite tubing product and method for making the same
IE37465B1 (en) High temperature alloys
NL142664B (en) PROCESS FOR PREPARING A PERFUME PREPARATION OR PERFUMED PRODUCT, MOLDED PERFUMED PRODUCTS AND PROCESS FOR PREPARING A COMPOUND WITH ORGANOLEPTIC PROPERTIES.
NL160301B (en) PROCESS FOR PREPARING AROMATIC POLYIMIDES, AND FORMED PRODUCTS, MANUFACTURED FROM POLYIMIDES PREPARED BY THAT PROCESS.
BE661594A (en)
NL167963C (en) METHOD FOR THE PREPARATION OF WEED-PREPARING PREPARATIONS CONTAINING THIADIAZOLYLURUM COMPOUNDS, AND METHOD FOR PREPARING SUCH THIADIAZOLYLURUM COMPOUNDS
NL7802203A (en) FOOD PRODUCT WITH IN GENERAL THE TEXTURE, CONSISTENCY AND TASTE PROPERTIES OF CHEESE AND THE PROCESS FOR PREPARING THIS.
NL165159C (en) PROCESS FOR THE PREPARATION OF FUNGICIDE PREPARATIONS CONTAINING 1-TRITYL-1,2,4-TRIAZOLES, METHOD FOR PREPARING 1-TRITYL-1,2,4-TRIAZOLES AND PROCESS FOR FUNGI.
IT1056007B (en) PROCESS FOR THE PRODUCTION OF CHEESE FLAVOR AND ITS PRODUCT
NL159867C (en) PROCESS FOR PREPARING A VEGETABLE PROTEIN PRODUCT, PROCESS FOR PREPARING A FOODSTUFF, AND FORMED PRODUCTS, OBTAINED USING THESE METHODS
CA992382A (en) Sliced cheese product and method for treatment thereof
NL151066B (en) PROCESS FOR THE PREPARATION OF PREPARATIONS WITH ANTIDEPRESSIVE PROPERTIES AND PROCEDURE FOR THE PREPARATION OF SUITABLE DIAMINES.
AU2828071A (en) Ureidophenylisothioureas, process for their prepation, and their use as fungicides
NL151252B (en) PROCESS FOR THE PREPARATION OF A SOLID, SEMI-MOIST, PASSED MEAT SIMILAR FOOD AND PRODUCT OBTAINED BY THIS PROCESS.
IT1006527B (en) FULLY LIQUEFIED FRUIT AND LEGUME PRODUCTS AND PROCEDURE FOR THEIR PREPARATION
NL165162C (en) METHOD FOR PREPARING AN MEDICINAL PRODUCT WITH ANTI-BACTERIAL ACTION, FORMED MEDICINAL PRODUCT AND METHOD FOR PREPARING SUBSTITUTED NITROFURYL-ACRYLIDEEN HYDRAZINE COMPOUNDS.
IL35699A0 (en) Alloys on an aluminium-zinc-basis and method for their preparation,as well as method for the preparation of shaped pieces made of such alloys
GR32153B (en) FAT PRODUCTS, AS WELL AS THEIR PRODUCTION AND USE.
NL7610356A (en) PROCESS FOR PREPARING A PREPARATION FOR CONTROLLING THE NITROSAMINE CONTENT IN NITRITE PRESERVED MEAT AND MEAT PRODUCTS TREATED WITH SUCH PREPARATION.
ES388059A1 (en) Method for protecting a hot rolled ferrous product
CA841567A (en) Heat insulating products, such as shells, and method and apparatus for the manufacture thereof