CZ21422U1 - Meat treated for preparation - Google Patents

Description

Technical field

The technical solution concerns meat prepared for preparation.

BACKGROUND OF THE INVENTION

There are no known treatments for meat, especially no treatments for fish in which the meat is surrounded by a wooden wrapper. Known coatings of fish are, for example, bacon or herbs. Particularly known for fish meat are also rice packages, such as in the case of sushi, or packages containing salt. Dough wrappers, such as puff pastry or frying dough, are also known from the prior art for meat, especially fish meat. In addition, there are treatments in various cultural areas in which the cooked content is surrounded by leaves from plants. Known modifications of this type use, for example, banana leaves or corn leaves in which the cooked contents are packaged. Japanese cuisine also uses algae leaves, especially seaweed.

However, a wooden casing for meat, in particular of a cold-blooded animal, preferably a fish, is not known in any kitchen.

The essence of the technical solution

The present technical solution is based on the task of creating a preparation of meat for its preparation of a new kind, which consists in that the meat is at least partially surrounded by a wooden package. Another object of the present invention is to ensure that the wood packaging provides meat, especially cold-blooded animals, in particular during preparation, with an aroma, preferably a smoky aroma. The object of the invention is also to create conditions for the best possible stabilization of meat, in particular fish meat, by means of a wooden package during preparation and / or during transport.

This object is solved by a meat adapted for preparation with the features of claim 1. Preferred embodiments of the invention are set out in the dependent claims.

According to the invention, the meat to be prepared is characterized in that the meat, in particular from a cold-blooded animal, preferably from a fish, is at least partially surrounded by a wooden package.

According to the invention, the meat may come from a cold-blooded animal. Cold-blooded animals are animals that do not have a constant body temperature. These include almost all fish, amphibians, reptiles, insects and other invertebrates, especially crustaceans and molluscs. Alternatively, the meat may also be from a warm-blooded animal (i.e., a constant temperature animal), particularly a bird or a mammal.

The meat prepared for preparation according to the invention may come from vertebrate animals, in particular cold-blooded vertebrates. Vertebrates (Ve rte brat a) include mainly amphibians, cartilage and bone fish, mammals, birds and snakes. The meat, in particular the musculature of these animals, may be used for the meat preparation according to the invention. Advantageously, the meat may be surrounded by the wood packaging in parts and / or as a mass, in particular also in the form of a paste. In a preferred embodiment of the invention, the meat may be fresh, smoked, chilled or frozen. According to the invention, the meat to be prepared may also be the whole animal in a wooden container.

In a particularly preferred embodiment, the meat may be fish. In particular, the meat may be fresh fish fillet and / or smoked fish and / or chilled or frozen fish and / or fish paste (fish stuffing). The meat may also consist of parts of the fish. In particular, the meat may also be fish oil, in particular surimi. In an alternative embodiment, the wooden wrapper may also surround the entire fish, for example of the herring family, in particular herring, sardine, or sprat.

In another alternative embodiment, the meat may also come from crustaceans or may be whole crustaceans. Crustaceans include especially the class of crayfish (Malacostraca) with known crowd

The meat may be, in particular, fresh crayfish and / or cooked crayfish, in particular from the tail of the lobster and / or from the tail. gamma and / or frozen crayfish meat and / or crayfish paste (crayfish stuffing), or the meat may contain individual portions of the crayfish. In an alternative embodiment, the entire shellfish, for example a shrimp or a river crayfish, may be at least partially surrounded by a wooden shell.

However, in an alternative embodiment, the meat may also come from mollusca meat, or may consist of a shellfish, in particular without a shell or a snail house. Essentially, shellfish (Bivalvia), snails (Gastropoda) and cephalopods (Cephalopoda) belong to molluscs. According to the invention, the meat may be from mussels such as oysters and / or snails, in particular from sea snails such as cockles or terrestrial snails such as garden snails, and / or cephalopods, in particular cuttlefish such as cuttlefish or squid, and / or octopus.

In particular, the meat according to the invention may be fresh and / or cooked and / or smoked molluscs or individual shellfish parts. In an alternative embodiment, the entire shellfish may be at least partially surrounded by a wooden shell, in particular a cephalopod such as a squid or cuttlefish, or a snail or shell, preferably without shell or shell snail, respectively.

In another alternative embodiment, the meat may be tissue from other animals and / or may be in an alternative form or condition.

In a preferred embodiment, the meat to be prepared may have a layer of spices, in particular a layer of herbs, and / or a layer of flavors and / or a paste, in particular a fish paste, between meat, in particular fish, shellfish or wood shell, and a wood container. . In particular, the spice layer may consist of herbs, for example individual herb shoots and / or a mixture of herbs and / or herb preparations, such as a marinade or a herbal mass. The spice layer may comprise spices of any kind, in particular also salt, in the form of a spice preparation and / or spice mixtures. The spice layer may also be a marinade. In particular, the spice layer may comprise inorganic substances such as table salt and / or smoke flavorings which arise in particular from smoking, and / or plants or parts of plants, fresh, dried or frozen, and / or vegetable flavorings.

In a further preferred embodiment, furthermore, there may be an aroma layer between the meat and the wood coating, which preferably comprises crops, in particular fruits and / or vegetables and / or components of animal origin, such as butter, cheese, lard, bacon and / or ham. However, the flavoring layer may also contain other food ingredients of any kind.

In an alternative embodiment, a spice layer, in particular a layer of herbs, and / or an aroma layer may be provided on the wood packaging.

In a preferred embodiment, the meat may be wrapped in a substantially cylindrical wooden wrapper, preferably with an overlap. The meat may be wrapped with layers over one another, particularly so that the meat is almost completely covered by a wooden wrapper. In an alternative embodiment, however, the wood packaging may also only partially surround the fish, which may be surrounded by the wood packaging on only one side thereof, in particular on the bottom side. The wood wrapper may also preferably be so large that it surrounds the meat, in particular fish meat, almost completely all around, with only a small feed slot being formed.

The wooden container may consist of one piece or of several pieces. For example, two sides of the meat may also be surrounded, in particular by one piece of wood. The wood packaging may also have multiple layers, preferably the layers may be of different wood.

In particular, the wood may be maple, beech, birch and / or walnut and / or cherry. However, in other embodiments, other wood may be suitable according to the invention.

The wood sheath may have a thickness of less than 1 mm, preferably a thickness in the range of 0.3 to 0.6 mm. In a preferred embodiment, the wood coating may have a thickness of 0.4 to 0.5 mm. Furthermore, the wood packaging may be structured and / or may have a fan-like and / or net-like structure. Such an embodiment may be particularly advantageous when the meat, in particular

For example, for the purpose of preparation and / or for optical reasons, the fish meat should not be completely surrounded by the wooden packaging. In particular, the structured wood wrapper may render the contents visible and / or serve to identify the state of preparation of the meat. In a particularly preferred embodiment, the wood packaging may have a structure, for example an embossed animal, or a cut-out, in particular in the form of a fish, which refers to the meat contained for preparation. Also, the wooden wrapper may be printed or marked with a burnt-out feature. In particular, the name of the goods, the type of meat preparation to be processed, the name of the manufacturer and / or its logo may be printed on or burned into the wooden packaging or cut into the wooden packaging.

In a preferred embodiment of the preparation of the meat to be cooked, the wood packaging may be kept closed by means of at least one wood needle and / or by means of a food glue and / or by means of a thread. In a particularly preferred embodiment, the at least one wooden needle may be positioned axially relative to the substantially cylindrical, in particular at the ends of the overlapping, wooden wrapper, or substantially radially to the wooden wrapper. In an alternative embodiment, the wood packaging may be kept closed by means of a food glue, in particular protein-containing and / or starch-containing. In another embodiment, the wooden wrapper may be kept closed by means of a yarn, for example, it may be stapled, or it may be wrapped like a thread roll. The wood packaging may also be stabilized by a foil, in particular an aluminum foil and / or a net.

In an alternative embodiment, the wood packaging may consist of a layer of wood chips and / or wood fibers, and / or may be compressed therefrom.

Clarification of drawings

These and other features and advantages of the present invention are described in more detail below with reference to the accompanying drawings of exemplary embodiments of the present invention. The drawings show:

Figure 1 meat prepared for preparation with wooden cover in plan view.

Figure 2 a preferred treatment of meat adapted for preparation with a wooden coating in plan view. Figure 3 an alternative treatment of meat adapted for preparation with a wooden coating in plan view. Figure 4 shows an alternative embodiment of the wood packaging in the unfolded state.

Examples of technical solutions

Figure 1 shows meat 2 prepared for preparation. The meat 4, in particular from a cold-blooded animal, preferably a fish, which is at least partially surrounded by a wooden container 6. The meat 4 is substantially wound into a cylindrical wooden container 6, the wooden container 6 being at least partially formed with an overlap 8. The wood coating 6 comprises the spice layer 10, here formed by the herb leaf, and may also comprise an aroma layer 12, for example a crop, represented here by half of a lemon slice.

Figure 2 shows a preferred embodiment of a meat 2 adapted for preparation. The meat 4, preferably a piece of fish fillet, is surrounded by a wooden container 6. In this embodiment, unlike the embodiment of Figure 1, there is a spice layer 10, which may be, for example, a herb leaf, especially bay leaves, and an aroma layer 14 a piece of lemon, on a wooden container 6. The wooden container 6 is held together by a wooden needle 16, which can also hold the spice layer 10 and / or the flavor layer 14.

Figure 3 shows an alternative embodiment of the invention. In Figure 3, the meat 2 to be cooked is a whole fish 41 which is at least partially wrapped in a wooden container 6. In this alternative embodiment, the wooden container 6 comprises an aroma layer 14, here formed by a piece of lemon. The wooden package 6 is held together by a wooden needle 16. The wooden needle 16 is inserted into the wooden package 6 in the overlap area 8 of the cylindrical packaging surfaces. The wooden needles 16 also hold the flavor layer 14 on the wood container 6.

-3GB 21422 U1

Figure 4 shows an alternative embodiment of the wood package 6 in the unfolded state. In this alternative embodiment, the wood packaging 6 is structured, for which cut-outs 18 are cut from the wood packaging 6. Furthermore, the wood packaging 6 has a logo 20.

PROTECTION REQUIREMENTS

Claims (14)

Meat prepared for preparation, characterized in that the meat (4), in particular of a cold-blooded animal, preferably a fish, is at least partially surrounded by a wooden wrapper (6). Meat prepared for preparation according to claim 1, characterized in that the meat (4) is derived from a vertebrate, in particular a cold-blooded vertebrate, preferably a fish or a crustacean or a shellfish or is an entire animal. Meat prepared for preparation according to one of the preceding claims, characterized in that the meat (4) is made from fish (4 '), in particular being fresh fish fillet or smoked fish or frozen fish or fish paste. Meat prepared for preparation according to one of claims 1 or 2, characterized in that the meat (4) is of shellfish or is a shellfish meat paste. Meat prepared for preparation according to one of the preceding claims, characterized in that between the meat (4) and the wood container (6) there is a spice layer (10), in particular a herb layer and / or a flavor layer (12,14). and / or fish paste. Meat prepared for preparation according to one of the preceding claims, characterized in that on the wooden package (6) there is a layer (10) of spices, in particular a layer of herbs and / or a layer (12, 14) of flavoring. Meat prepared for preparation according to any one of the preceding claims, characterized in that the meat (4) is wrapped in at least one wooden wrapper (6) substantially in the form of a cylinder. Meat prepared for the preparation according to one of the preceding claims, characterized in that the wooden wrapper (6) has a thickness of less than 1 mm, preferably a thickness of between 0.3 and 0.6 mm. Meat prepared for preparation according to one of the preceding claims, characterized in that the wooden package (6) is formed in one piece. Meat prepared for the preparation according to one of the preceding claims, characterized in that the wooden wrapper (6) has a plurality of layers. Meat prepared for preparation according to one of the preceding claims, characterized in that the wooden wrapper (6) has a structure, in particular a fan-shaped and / or net-like structure. Meat prepared for the preparation according to one of the preceding claims, characterized in that the wooden package (6) is kept closed by means of at least one wooden needle (16) and / or by means of a food glue, in particular a protein-containing glue and / or thread. . Meat prepared for the preparation according to one of the preceding claims, characterized in that the wooden package (6) is stabilized by means of a foil and / or a net. Meat prepared for preparation according to any one of the preceding claims, characterized in that the wood packaging (6) consists of and / or is pressed from a layer of wood chips and / or wood fibers.