DD292367A5

DD292367A5 - METHOD FOR COOKING MEAT

Info

Publication number: DD292367A5
Application number: DD90338578A
Authority: DD
Inventors: Michael Spranger; Ruediger Link; Georg Triebe; Lutz Riefenstein
Original assignee: Veb Verpackungsmaschinenbau Dresden,De
Priority date: 1990-03-12
Filing date: 1990-03-12
Publication date: 1991-08-01

Abstract

Die Erfindung wird angewendet in Groszkuechen und betrifft ein Verfahren zum Garen von Fleisch in einem geschlossenen Garraum. Der Erfindung liegt als Aufgabe die Entwicklung eines Verfahrens zugrunde, welches die temperaturabhaengigen Eigenschaften des Fleisches im Zusammenhang mit der intervallmaeszigen Waermeinwirkung gezielt ausnutzt. Die Aufgabe wird erfindungsgemaesz dadurch geloest, dasz die Garzeit aus drei Phasen besteht, die sich hinsichtlich der Laenge der Pausen zwischen den einzelnen Waermeschueben unterscheiden, wobei in der ersten Phase die Laenge der Intervalle maximal 20 s betraegt, in der zweiten Phase im Bereich von 0,5 bis 3 min liegt in der dritten Phase wiederum kleiner als 20 s ist, die erste Phase 8 bis 15%, die zweite Phase 70 bis 87 und die dritte Phase 5 bis 15% der Gesamtgarzeit ausmacht.{Garen; Garverfahren; Fleisch; geschlossener Garraum; Garzeit; Phasen; unterschiedliche Phasenlaenge; Waermeschuebe; Intervalle}The invention is applied in Groszkuechen and relates to a method for cooking meat in a closed cooking chamber. The invention is based on the development of a method which specifically exploits the temperature-dependent properties of the meat in connection with the intervallmaeszigen heat effect. The object is achieved according to the invention in that the cooking time consists of three phases which differ with regard to the length of the breaks between the individual heat cycles, wherein in the first phase the length of the intervals is 20 s, in the second phase in the range of 0 , 5 to 3 minutes is in the third phase again smaller than 20 s, the first phase 8 to 15%, the second phase 70 to 87 and the third phase 5 to 15% of the total cooking time makes {cooking; cooking methods; Meat; closed cooking space; cooking time; phases; different phase lengths; Waermeschuebe; intervals}

Description

Field of application of the invention

Die Erfindung wird angewendet in Großküchen und betrifft ein Verfahren zum Garen von Fleisch in einem geschlossenen Garraum, wobei intervallweise ein dem Gargut angepaßter Wärmeschub aufdas Gargut einwirkt und in den Pausen zwischen den Wärmeschüben die Intensität der Wärmeeinwirkung drastisch auf 0 bis 30% verringert wird.The invention is applied in commercial kitchens and relates to a method for cooking meat in a closed cooking space, intermittently acting on the food adapted to the food to be cooked acts on the food and the intensity of the effect of heat is drastically reduced to 0 to 30% in the breaks between heat strokes.

Characteristic of the known state of the art In DE-AS 2257795, the superposition of the convective heat transfer by circulating hot air with Heat radiation pulses proposed. This is an optimal cooking of the food in a corresponding Bräunung the roasting surface achieved and contamination of the oven can be avoided. The pulses are chosen so that a sawtooth-like course of the temperature of the hot air and thus the temperature at the Surface of the fried food enters. The limits are between 110 ⁹ C and 200 ° C. The rate of increase of Temperature of the hot air during the radiation pulses is constant at 20 ± 10K per minute over a cooking time Distance of the radiation impulses of 15 ± 5 minutes indicated. The principle of the superposition of the hot air circulation with radiation intervals is designed in DE-AS 2306265 such

und modifiziert, daß das Heißluftgebläse und die Luftheizkörper während der Strahlungsimpulse abgeschaltet werden. Dieand modifies that the hot air blower and the air heaters are turned off during the radiation pulses. The

Possibility that the radiant heaters are permanently turned on and by the fan intermittent cooling of the Frying done is also considered. To achieve crusting on the surface of the food,

wird eine kurzzeitige Erhöhung der Temperatur vorgeschlagen. Von einer schnelleren Impulsfolge wird abgeraten, da das zum schnellen Aufheizen und damit zum Spritzen des Bratgutes führen könnte.a short-term increase in temperature is proposed. It is not recommended to use a faster pulse train as this could lead to rapid heating up and thus splashing of the food.

The disadvantage here is that a shortening of the cooking time with respect to the conventional method is not detectable. Also are

die Masseverluste beim Garen nach wie vor hoch und eine Qualitätsverbesserung in Hinblick auf Zartheit und Saftigkeit desthe mass losses during cooking still high and a quality improvement in terms of tenderness and juiciness of the

Garproduktes could also not be detected. The reason for this is that the specifics of the substance meat with regard to its temperature-dependent properties in particular

bezüglich des Wasserbindevermögens und der Schrumpfung der Muskelfasern im Zusammenhang mit der intervallmäßigenwith regard to the water binding capacity and the shrinkage of the muscle fibers in connection with the intermittent

Heat effect can not be considered. Object of the invention

Ziel der Erfindung ist es, die Garzeit zu verkürzen und den Masseverlust bei gleichzeitiger Sicherung und Erhöhung der Qualität des Garproduktes zu senken.The aim of the invention is to shorten the cooking time and to reduce the loss of mass while securing and increasing the quality of the cooking product.

Explanation of the essence of the invention The object of the invention is the development of a method which determines the temperature-dependent properties

des Fleisches im Zusammenhang mit der intervallmäßigen Wärmeeinwirkung gezielt ausnutzt.of the meat in the context of the interval heat application deliberately.

The object is achieved in that the cooking time consists of three phases, which differ in the length of the Distinguish breaks between each heat spurts, in the first phase, the length of the intervals a maximum of 20s

beträgt, in der zweiten Phase im Bereich von 0,5 bis 3min liegt, in der dritten Phase wiederum kleiner als 20s ist, die erste Phaseis in the second phase in the range of 0.5 to 3min, in the third phase is again less than 20s, the first phase

8 bis 15%, die zweite Phase 70 bis 87% und die dritte Phase 5 bis 15% der Gesamtgarzeit ausmacht.8 to 15%, the second phase 70 to 87% and the third phase 5 to 15% of the total cooking time.

The solution according to the invention has the advantage that as a result of the time-differentiated interval cooking acceleration of the Garprozesses with gentle cooking and low mass losses is achieved. Result is a juicy end product. embodiment The method will now be explained in more detail with reference to an exemplary embodiment. The cooking time of meat, in addition to the type and shape of the meat and the intensity of the heat transfer through the heat

und Stofftransportvorgänge im Fleisch bestimmt. Das erfindungsgemäße Verfahren nutzt den Transport des im Garprozeß insbesondere im Temperaturbereich von 40⁹C bis 5S⁹C im Fleisch freigesetzten Wassers zur Beschleunigung desand mass transfer operations in the meat. The inventive method uses the transport of the cooking process in particular in the temperature range of 40 ⁹ C to 5S ⁹ C liberated water in the meat to accelerate the

Temperature compensation between near-surface and lower layers of meat. This is achieved by intervals Heat acts on the food. The inventive division of the cooking process in three phases different Length and with different Intervallmäßiger heat effect, this effect of water transport first aware

zum Zwecke der Verkürzung der Garzeit ausgenutzt.exploited for the purpose of shortening the cooking time.

The intermittent heat transfer takes place by acting on the food warmth, by in the breaks between

den Wärmeschüben die Intensität der Wärmeeinwirkung drastisch verringert wird. In der ersten Phase erfolgt eine intensivethe heat spurts the intensity of the heat is drastically reduced. In the first phase, an intense

Heat, that is, the heat is supplied in a possible dense sequence of heat strokes with maximum Distances of 20s or it can also be dispensed with the interval heat. The length of this first phase of the cooking process is 8 to 15% of the total cooking time. The second phase is the main phase of the cooking process and covers 70 to 87% of the total cooking time. The breaks

zwischen den Wärmeschüben sind langer und betragen 0,5 bis 3 Minuten.between the heat spurts are longer and last 0.5 to 3 minutes.

In the third and final phase of the cooking process, which takes 5 to 15% of the cooking time, the intervals are Heat spurts again under 20 seconds or fall away completely. As an example for the realization of the method, the known Kombinatjonsverfahren can be selected. Although here one Garraumheizung exists, the overwhelming part of the heat transfer to the food is done by a hot Cooking fluid, which is poured over the food at intervals. For example, the starting point is grease as a possible cooking fluid with a temperature of 170 ° C. This takes place during the Pouring a heat shock, which results from the temperature and amount of fat (820 ml per Übergießvorgang). Thus, the process for a pork roast (Frigandeau) with a mass of 3kg in the following 3 phases: The first phase extends over a period of 13 minutes (equal to 15% of the total cooking time), with intervals

von 5 Sekunden Übergossen wird.of 5 seconds is poured over.

The second phase lasts 67 minutes (equal to 74% of the total cooking time) and is by pouring in intervals of

30 Sekunden charakterisiert.30 seconds characterized.

10 minutes remain for the third phase (11% of the total cooking time). It is poured over at intervals of 5 seconds. To the processes in the food: In the first phase of the cooking process, a crust is created, thus closing the pores of the food. This crust

verhindert somit das Austreten des Fleischsaftes. In der unter der Oberfläche liegenden Schicht beginnt die Freisetzung des Wassers.thus prevents the escape of the meat juice. In the subsurface layer, the release of water begins.

In the second phase, there is a change in the signs of the pressure gradients in the frequency of the heating intervals

senkrecht zur Oberfläche. Die Breite dieser Schicht nimmt mit fortschreitender Erwärmung des Kernes zu.perpendicular to the surface. The width of this layer increases with increasing heating of the core.

The change in the flow direction of the free water in the meat, which is associated with the pressure gradient change, causes it

einen Enthalpiestrom in Richtung Kern. Wasser hoher Temperatur bewegft sich innerhalb der Erwärmungsintervalle in Richtungan enthalpy current towards the nucleus. High temperature water moves in the direction of heating within the heating intervals

Kern, gives off heat there and flows in the following pause interval back towards the surface. This pulsating Hot water transport in the meat accelerates the heating of the core and thus shortens the cooking time significantly. In this

zweiten Phase bewegt sich das Maximum des Druckes bei steigenden Absolutwerten von außen nach innen.second phase, the maximum of the pressure moves with increasing absolute values from outside to inside.

Due to the intense heat in the third phase on the food is under the meat surface

relativ hoher Druck, der dem Druck im Kern entgegenwirkt und damit das Austreten des Fleischsaftes verhindert.relatively high pressure, which counteracts the pressure in the core and thus prevents the escape of the meat juice.

Another application of the method according to the invention is, for example, that the heat flare by

impulsweise zugeschaltete Infrarotstrahler bzw. durch impulsweises Abdecken von Infrarotstrahlern erzeugt werden.impulsively activated infrared radiators or by pulsed covering of infrared radiators are generated.

Claims

Method for cooking meat in a closed cooking space, wherein

• intermittently one of the food adapted to cooking food acts on the food and

• in the intervals between the heat spurts the intensity of the heat effect is drastically reduced to 0 to 30%,

characterized in that

• the cooking time consists of three phases, which differ in terms of the

·· Distinguish the length of pauses between the individual thermal cycles, with the length of the breaks being a maximum of 20 s in the first phase and between 0.5 and 3 min in the second phase
in the third phase, which is smaller than 20s,
the first phase 8 to 15%,
the second phase 70 to 87% and
the third phase represents 5 to 15% of the total cooking time.