DE2023242B2 - METHOD AND DEVICE FOR FRYING MEAT - Google Patents

Description

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The invention relates to a method for roasting meat where the meat is pre-cooked during a Vorgarzeit at a temperature of about 200 ^c C and including nachgegart during a standing time at a temperature of below 100 ° C.

With the well-known long-term garages, the total ga ^ time depends on the weight, the type and the condition depends on the meat to be cooked, so that before each cooking process the cooking time and starting from the start of operation must be determined at a predetermined end in time of the cooking process. The cooking times determined using the known methods are therefore often 7 or more hours, so that the use of long-term cooking, which is advantageous per se, is not possible if none of this kind long cooking times are available.

The object of the invention is to determine the start of operation at a preselected end of cooking time to simplify significantly and to reduce the cooking time to a necessary minimum.

According to the invention, this object is achieved in the method described at the outset in that the total cooking time resulting from the sum of the pre-cooking time and the post-cooking time is constant in all operating cases and that the pre-cooking time is dependent adjusted on the type, weight and condition of the meat.

The invention also relates to a device to carry out the procedure, whereby from a Vorric! tion with a time to switch over from pre-to post-cooking temperature determining timing element, as well as a selection device with a Display element is assumed. The task is to design the known device in such a way that that it is particularly well suited for carrying out the process. To solve this problem if the display element has several, each Type of meat related weight scales. It's special, it's cheap. if the individual weight scales, a Teüune for fresh or defrosted and a have another division for frozen meat.

The scales designed according to the invention can be advantageous on one behind the window; Attach a drum that is easily accessible to a mask the mask in the area of the individual scales di-assignment has symbols indicating the various types of meat.

In the drawing, an embodiment of a selection device designed according to the invention is shown.

It shows

F i g. 1 is an overall perspective view,

F i g. 2 shows a development of the weight scales arranged on a drum.

The selection device nad 'F i g. 1 has a switch 2 controlled by a timer 1, the is coupled via a shaft 3 with an adjustment button 4. A gear 5 is located on the shaft 3. which drives a drum 7 via a further gearwheel 6, on the circumference of which several display dials 8 are upset. The drum 7 is arranged behind the viewing window 9 of a mask 10. Above the viewing window 9 are symbols 11 which determine the assignment of the various scales 8 to Specify types of meat.

In Fig. 2 a Abwiddun _{b of} the scales 8 arranged on the drum 7 is shown. The division 12 for veal, the division 13 for beef and pork and the division 14 for poultry in the fresh or thawed state are determined in accordance with the symbols 11 arranged on the mask 10. The division 15 assigned to the division 12 rzw. the division 16 assigned to the division 13 is provided for each type of frozen meat.

With the help of the adjustment button 4 the weight of the meat to be bratp-.zLu on de: scale 8 set, whereby the division corresponding to the type of liquid in question is decisive. Together with the scale 8 the timer 1 is forcibly set accordingly. Switching from pre-cooking Post-cooking is then carried out in such a way that the respective food to be roasted after a constant minimum cooking time in each case ready-to-use can be removed from the cooking space. However, it is without harm Due to the meat quality, it is also possible to leave the food in the cooking space beyond the minimum cooking time, the after-cooking temperature is maintained,

d. This means that the food to be cooked can also be seen for several hours after 2Vs and 5 hours, preferably for 3 hours

The minimum cooking time is set to be served warm to the cooking, whereby the pre-fermentation temperature is between

space can be removed. see 230 ° C and 270 ° C, preferably 250 ° C

Particularly favorable roasting results are to be achieved and the after-cooking temperature between 75 ° C and

len if the minimum cooking time is between 5 90 ° C, preferably 82 ° C.

1 sheet of drawings

Claims (5)

Patent claims: 1. Process for roasting meat in which the meat is cooked in a Pre-cooked at a temperature of over 200 ° C and then during a post-cooking time at a Temperature of below 100 ° C is post-cooked, characterized in that the from total cooking time resulting from the sum of the pre-cooking time and the post-cooking time in all establishments felling is constant and that the pre-cooking time depends on the type, the weight and the State of the meat is adjusted. 2. The method according to claim 1, characterized in that the total cooking time is set to a value between 2 ¹ 2 and 5 hours, preferably to 3 hours. 3. Apparatus for practicing the method according to claims 1 and 2, with one of the Time to Uir.schaltei. from pre-cook to post-cook temperature determining timing element and a selection device with a display element, characterized in that the display element has several weight scales, each related to a type of meat. 4. Apparatus according to claim 3, characterized in that that the individual weight scales have a division for fresh or defrosted meat and another division for frozen meat. 5. Device according to claims 3 or 4, characterized in that the scales on one Drum are arranged, which are rotatably mounted behind a mask having a viewing window is, whereby the mask in the area of the individual scales shows the assignment to the various Has symbols indicating types of meat. 40