EP2986127A1 - Appareil et produit carne - Google Patents
Appareil et produit carneInfo
- Publication number
- EP2986127A1 EP2986127A1 EP14725213.4A EP14725213A EP2986127A1 EP 2986127 A1 EP2986127 A1 EP 2986127A1 EP 14725213 A EP14725213 A EP 14725213A EP 2986127 A1 EP2986127 A1 EP 2986127A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- knives
- blades
- slice
- food
- cylinder
- Prior art date
- Legal status (The legal status 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 status listed.)
- Withdrawn
Links
- 235000013622 meat product Nutrition 0.000 title description 6
- 235000013305 food Nutrition 0.000 claims abstract description 42
- 238000004080 punching Methods 0.000 claims abstract description 20
- 125000006850 spacer group Chemical group 0.000 claims abstract description 10
- 235000013372 meat Nutrition 0.000 claims description 17
- 238000005520 cutting process Methods 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 241000251468 Actinopterygii Species 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims 1
- 238000000926 separation method Methods 0.000 abstract description 5
- 235000012054 meals Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 3
- 230000035515 penetration Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- 229910000831 Steel Inorganic materials 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000021178 picnic Nutrition 0.000 description 2
- 239000010959 steel Substances 0.000 description 2
- 241000272517 Anseriformes Species 0.000 description 1
- 101100453790 Drosophila melanogaster Kebab gene Proteins 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000012846 chilled/fresh pasta Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000010432 diamond Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000020993 ground meat Nutrition 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 235000015231 kebab Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 235000012830 plain croissants Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C9/00—Apparatus for tenderising meat, e.g. ham
- A22C9/008—Apparatus for tenderising meat, e.g. ham by piercing
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/77—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by mechanical treatment, e.g. kneading, rubbing or tumbling
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
Definitions
- the present invention belongs to the field of processing of food products, in particular to apparatus for the preparation of sliced products.
- It relates to a device for punching a food, for example a sliced meat product, to facilitate the separation of a bite during consumption. It also relates to the ready-to-use punched food obtained using this device.
- Slice foods placed in products to be consumed are frequently used by biting into the mass to detach a bite without using a knife. This is the case for example slices of meat consumed sandwiches. Because of the fibrous texture of the meat, the main difficulty for the consumer is having to pull hard to loosen a bite, which is inconvenient and inelegant, and for some people with weak teeth, may present a practical obstacle to the consumption of products of this type. Another situation in which the separation of a bite can be difficult is that of young children who do not yet master the handling of the knife and fork and who have trouble cutting their meat into bite-sized pieces. .
- a device which allows to practice quickly and effectively such cuts in a slice of a food. It comprises two rotating cylinders, one of which is equipped with blades arranged radially, and the other is equipped with radial discs.
- the length and spacing of the blades and discs is such that the blades and discs interpenetrate a short distance: the tip of the blades passes between the discs.
- the food wafer is inserted between the disks and the blades so that advancing due to the rotation of the cylinders, the blades perforate the wafer.
- the blades adopt different orientations to obtain cuts longitudinally and transversely.
- the discs are offset and spaced so that the tips of all the blades can pass freely between them.
- the invention allows the punching of products in different shapes, in squares, rectangles, circles, diamonds or any other forms. These different shapes are obtained from knives of different shapes and sizes, as well as different positions of these knives on the axis of the cylinder that carries them.
- This slicing food punching device thus allows the precut of discontinuous notches in a slice, for example a slice of meat, in a pattern corresponding to pieces (portions) may be the size of a bite.
- This system facilitates the consumption of sliced foods, including meat products such as beef, ducks, pigs, raw hams, etc., which retain their appearance, texture and specific taste, including cooking at grill, a la plancha, or other, when that's the case.
- FR 1379633 relates to an apparatus comprising two shafts whose outer surface is bristling with penetrating points, placed at regular intervals by a stack of keyed knobs. These devices provide a distribution of perforations on the entire slice, but do not allow punching slices by discontinuous notches prefiguring blocks of product.
- the present invention aims to provide a device meeting all the requirements mentioned to prepare a pleasant product and easy to consume. More specifically, the subject of the invention is a device for punching a foodstuff slice, comprising a frame on which are arranged a first and a second rotary cylinder axes parallel to each other, respectively comprising a first central shaft and a second central shaft whose ends are integral with the frame, apparatus in which
- the first cylinder comprises a set of knives mounted on the first shaft alternating with spacers, each knife being provided with a plurality of blades arranged radially with respect to said central shaft, and
- the second cylinder comprises a series of collars arranged radially on the second shaft with a free space between them defining grooves
- the spacers ensuring a spacing between the knives so that they are in the free space of the grooves
- the distance between the two cylinders being such that the blades and the flanges are interpenetrated.
- the first cylinder said active, is provided with rotation means (such as a crank, a motor or other), and the second cylinder, said passive, is mounted in free rotation on the frame.
- rotation means such as a crank, a motor or other
- the second cylinder said passive, is mounted in free rotation on the frame.
- the distance between the two cylinders can be modified as far as necessary by the operator, by adjustment means.
- the ends of the first shaft may be mounted in two slots in the frame and fixed to said frame by an adjustable fixing means.
- the set of knives of the second cylinder comprises at least two types of knives, the blades carried by each type being arranged in a different plane with respect to the general plane of said knife.
- the blades in a first type of knife, the blades may be arranged in a plane parallel to the general plane of said knife, and in a second type of knife, the blades may be arranged in a plane perpendicular to the general plane of said knife.
- the knives each comprise twelve blades. If two types of knife with twelve blades are used, the assembly is advantageously mounted so that the blades of the knives of the second type are shifted on the shaft by 15 ° with respect to the knife blades of the first type.
- the invention also relates to a cooked or raw slice food, which comprises a plurality of through cuts, made at a distance from each other along lines parallel. The lines thus delimit portions of food partially precut.
- the parallel lines all have the same direction we will have portions in strips. If the lines intersect (according to a series of longitudinal lines and a series of transverse lines with respect to the plane of said wafer), we will have partially cut portions in quadrilaterals, advantageously in blocks the size of a mouthful. It is preferably arranged (by the position of the blades on the punching apparatus), that the notches of the longitudinal lines are spaced from the transverse notches, so that the food blocks do not detach prematurely from each other.
- Partially pre-cut foods can be of any kind: meat, fish, vegetable, sliced food, like a multi-layered cake. They can be consumed as they are, raw or cooked, or enter into the preparation of a more elaborate food product by combining them with other ingredients, sandwiches in particular.
- a food product comprising at least one slice of a partially portion-cut feed.
- the wafer may for example have a thickness ranging from 1 cm to 2.5 cm and a more or less regular oblong shape.
- the invention is directed to a method of manufacturing a partially portion-cut feed, during which punching of a slice of said food is performed using an apparatus as described above. It should be noted that it is possible to carry out cooking of said wafer after the punching operation. An already cooked slice can also be processed according to the partial slicing method, provided that the consistency of the food requires it (and allows it without being crushed).
- the invention facilitates the consumption of meat products or various fish respecting their appearance, their texture and their specific taste, whether sandwiches or in all cases where there are not sharp enough knives for their consumption: children's meals (birthdays, canteens %), meals for the elderly or disposable cutlery (picnics, rail transport, air transport, penitentiary establishments, ).
- the punching process modifies the consumption method and improves the taste of the products, it will contribute to the design of new principles of restoration (grills, sandwich bars, breweries, fast food). A strong potential for commercial and industrial development is expected.
- the foods and products containing them according to the invention can be offered to consumers in large and medium-sized surfaces, on the shelves of fresh or frozen products, as well as for the out-of-home catering market. They may be marketed in the form of packaged products, under vacuum or pre-packaged, conditioned at temperatures ranging from + 2 ° C to - ⁇ ⁇ ' ⁇ for frozen foods according to the decree of 21 September 2009, and distributed by larger companies. agribusiness and supermarket chains.
- the punching apparatus can also be adapted to the use of individuals who can thus own this invention at home.
- Fig.1 is a top view of an apparatus according to the invention.
- Fig.2 is a side view of the knives mounted on the active cylinder according to the invention.
- Fig.2a and 2b show a side view of the two types of knife alternately mounted on the active cylinder, as shown in fig.2.
- Fig.3 is a schematic view of a slice food according to the invention after passing through the apparatus.
- FIG. 1 there is shown a slice food punching apparatus 100, comprising the frame 1 10, on which are arranged a first and a second rotary rollers 5, 4 with axes parallel to each other.
- the first cylinder 5 comprises the first central shaft 15 and the second cylinder 4 comprises the central shaft 14.
- the axes of the shafts 14, 15 are parallel and arranged in the same horizontal plane.
- the slice 200 is introduced vertically into the apparatus 100.
- the ends of the cylinders are integral with the frame.
- the cylinder 5 is the active part carrying knives 1, 3.
- the cylinder 4 is a passive part which is grooved for allow the passage of knives, as will be seen later.
- the active and passive cylinders are able to enter counter-rotating movement, when a slice is introduced into the apparatus.
- the punching apparatus 100 can also operate when the axes of the cylinders 4 and 5 are positioned in the same vertical plane, advantageously with a conveyor conveyor horizontal horizontal input and another output for operation in large production.
- the active cylinder 5 shown here, is firmly fixed by a screw at the shaft head 15. A handle allows to disassemble the entire cylinder 5 for washing or sharpening without risk of failure. This principle makes it possible to place all the parts directly in the dishwasher.
- the passive cylinder 4 is grooved in order to allow the passage of the knives 1 and 3, ensuring that they pass through the wafer without, however, the wire blades 1 1 knives does not touch the base of the shaft 14 or the collars 12 delimiting the grooves 13, so as not to damage or wear the blades.
- the punching apparatus according to the invention can be moved by any device connected to its axis 15, manual, mechanical, automatic, etc. In the embodiment described here, it is presented with a manual drive by crank 9.
- the crank may include a gear reduction gear.
- the knives 1, 3 are separated by spacers 2. According to their relative position, the diagram of the partial pre-cut is created which will be printed on the wafer 200 processed by the apparatus 100.
- the food punching apparatus 100 in slice 200 comprises a set of knives, advantageously consisting of two types of knife 1 and 3, made of steel or any other suitable material.
- the diameter of the knives, the number of teeth 1 1 (or blades) knives, the dimensions of the teeth of the knives, may vary to be adapted to the desired precut shape.
- Fig.2, 2a, and 2b there are knives 1, 3 of two types. They adopt the general shape of a disc of diameter between 70 and 100 mm, and are equipped with twelve blades 1 1 (or teeth) sharp as slicing knives.
- the knives are arranged on the shaft 15 forming an axis of rotation, stainless steel, whose rotation is driven by the crank 16, or by a motor.
- the set of knives 1, 3, and the spacers 2 have in their center a hole of square section to place them well on their shaft 15, and ensure their maintenance and easy installation.
- the shaft 15 is conveniently made of stainless steel.
- the knife 1 (fig.2a) is disk-shaped whose diameter can vary from 70 mm to 100 mm or more. It is composed of twelve teeth or blades 1 1, which are arranged in a plane parallel to the general plane of said knife.
- the section, the diameter and the dimensions of the blades can vary according to production needs, for example from 3 mm to 7 mm thick and from 20 mm to 50 mm in length.
- the shape of the cutting wire, in the direction of rotation, is preferably identical to that of the blade of a slicing knife meat.
- the angle of attack is ⁇ 30 ° to optimize penetration into the product.
- the shape of the blades of the knives can be modified to change the shape of the cut that will be practiced in the slice of food.
- the knife 3 (fig.2b) is disk-shaped whose diameter can vary from 70 mm to 100 mm or more. It is composed of twelve blades 1 1 which are arranged in a plane perpendicular to the general plane of said knife. Their section, diameter and dimensions may vary according to production need, for example from 3 mm to 7 mm thick and from 20 mm to 50 mm in length.
- the shape of the cutting wire is preferably identical to the blade of a slicing knife in the direction of rotation, but of rounded shape facilitating slicing. The angle is adjusted to optimize the clearance and avoid pulling the food.
- the shape of the blades of the knives can be modified to change the shape of the cut that will be practiced in the slice of food.
- the knives 3 which comprise twelve blades 1 1, are shifted on the axis of 15 ° with respect to the knives 1 having twelve blades also.
- Fig.2 shows in side view, the superposition of the knives 1 and 3, and the offset angle.
- the spacers 2 are arranged between the knives. They are made of stainless steel or any other material, and of dimension allowing to create spaces of 3 mm to 7 mm between the knives.
- the knives are removable for sharpening, cleaning, replacement.
- the set of knives and the active cylinder can also be monoblock type, steel or any other material. Their dimensions can vary in length, diameter and thickness, and are determined according to the production needs and desired precut forms.
- the number and the location of the knives on their axis determine the shape of the partially pre-cut portion in the wafer 200 after passing through the apparatus 100.
- the knives 1 and 3 are assembled in groups separated by spacers of same thickness, and one or more blades will pass between two successive collars.
- the alternation of the type 1 and 2 knives, the relative position of the blades will constitute a cutting unit producing a series of notches 20 delimiting a partially pre-cut portion 21 of the food.
- the active cylinder 5 supporting the knives 1, 3 is driven manually or by motorized device.
- the slice 200 of meat or other is introduced between the two cylinders 4, 5.
- the movement of the knives 1, 3 causes the penetration of the blades 1 1 through the wafer 200, and its advance in the apparatus, which causes the rotation of the passive cylinder 4.
- the positioning of the cylinder 4 can be adjustable by a screw to a depth ranging from a few millimeters to about 25 mm.
- the operator will take care to proceed with the adjustment so that the knives 1, 3 penetrate into the grooves 13 of the passive cylinder 4 to a depth sufficient to perforate the slice of food.
- the blades 1 1 of the knives 1, 3 penetrate into the grooves of the cylinder 4 to an adjustable depth of a few mm to 25 mm. In this way the blades pass through the wafer, without contact with the walls of the grooves 13.
- the slice advances between the two cylinders by the upper part.
- the assembly is driven by the active cylinder and the knives, because of the support on the passive cylinder, by a counter-rotating movement.
- the slice passes entirely through the rolls, to exit partially precut.
- the apparatus 100 can operate horizontally as shown in the figures or vertically, especially for industrial use.
- a comb (not shown) can be advantageously installed in the apparatus at the outlet of the two cylinders 4, 5 to ensure the clearance and guiding of the wafer after perforation, so that it falls on a tray provided for its reception .
- the sliced food punching machine can be installed in a refrigerated cabinet or placed in a cold cabinet after each use in order to comply with the standards in force.
- the device is designed to make a new sliced food ingredient, particularly suitable for slicing meat. In particular, it has the advantage of bringing a perceived quality as original and a particularly interesting texture in the mouth by being the same as a meat served on a plate, but also easy to consume in the form of composite products like sandwiches, because the portions are partially precut.
- the following example illustrates an application to meat products.
- Figure 3 schematically shows a wafer 200 after it passes through the apparatus 100.
- Meat products are usually presented as slices about 2 cm thick and oblong oblong.
- the invention can be achieved by presenting precut bites in rectangles or squares or any other shape and size.
- the wafer is cut here along transverse A and longitudinal B cross-section lines.
- the discontinuous incision transverse lines A are parallel and spaced apart by about 1 cm to 1.5 cm.
- the longitudinal lines B of discontinuous incision are parallel and spaced about 2 cm to 3 cm.
- Each incision line successively has a notch 20 traversing the entire thickness of the slice, a length of 0.5 cm to 1 cm, then a segment of 0.5 cm to 1 cm uncut, which preserves in this segment the fibers of the meat. This pattern is repeated on the entire slice.
- the slice obtained can form a precut piece in rectangles, about 17 cm by 8 cm, whose appearance, texture and taste are completely respected, but it is however easy to detach each pre-cut portion, corresponding to preferably a bite, also facilitates cooking is facilitated and its taste optimized.
- the invention also allows a better penetration into the heart of the product of its seasoning and heat during its cooking. The speed of cooking reduces energy costs.
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food-Manufacturing Devices (AREA)
Abstract
Description
Claims
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR1300863A FR3004315B1 (fr) | 2013-04-12 | 2013-04-12 | Produit carne predecoupe |
FR1300866A FR3004314A1 (fr) | 2013-04-12 | 2013-04-12 | Dispositif de predecoupage de produits carnes |
PCT/FR2014/050861 WO2014181050A1 (fr) | 2013-04-12 | 2014-04-10 | Appareil et produit carne |
Publications (1)
Publication Number | Publication Date |
---|---|
EP2986127A1 true EP2986127A1 (fr) | 2016-02-24 |
Family
ID=50736117
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP14725213.4A Withdrawn EP2986127A1 (fr) | 2013-04-12 | 2014-04-10 | Appareil et produit carne |
Country Status (2)
Country | Link |
---|---|
EP (1) | EP2986127A1 (fr) |
WO (1) | WO2014181050A1 (fr) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109247377A (zh) * | 2018-08-02 | 2019-01-22 | 张梦华 | 一种肉类腌制加工装置 |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US589477A (en) * | 1897-09-07 | Ville | ||
US1125940A (en) * | 1914-06-17 | 1915-01-26 | John P Bergstrom | Meat-tenderer. |
US1979464A (en) * | 1932-07-30 | 1934-11-06 | American Mine Door Company | Steak slicing and dicing machine |
US2453334A (en) * | 1946-06-14 | 1948-11-09 | Frank H Morgan | Meat tenderizer |
GB749965A (en) * | 1953-07-13 | 1956-06-06 | Rinaldo Mazzoni | Machine for tenderizing meat slices |
FR1379633A (fr) * | 1963-04-24 | 1964-11-27 | Sectionneur pour comestibles | |
US4660252A (en) * | 1986-02-27 | 1987-04-28 | Hobart Corporation | Knife roll assembly for a meat tenderizer |
-
2014
- 2014-04-10 WO PCT/FR2014/050861 patent/WO2014181050A1/fr active Application Filing
- 2014-04-10 EP EP14725213.4A patent/EP2986127A1/fr not_active Withdrawn
Non-Patent Citations (2)
Title |
---|
None * |
See also references of WO2014181050A1 * |
Also Published As
Publication number | Publication date |
---|---|
WO2014181050A1 (fr) | 2014-11-13 |
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