FR2153259A1 - Cooked meat products - obtained by shaping and solidifying minced meat during cooking - Google Patents
Cooked meat products - obtained by shaping and solidifying minced meat during cookingInfo
- Publication number
- FR2153259A1 FR2153259A1 FR7231801A FR7231801A FR2153259A1 FR 2153259 A1 FR2153259 A1 FR 2153259A1 FR 7231801 A FR7231801 A FR 7231801A FR 7231801 A FR7231801 A FR 7231801A FR 2153259 A1 FR2153259 A1 FR 2153259A1
- Authority
- FR
- France
- Prior art keywords
- meat
- cooked
- products
- solidifying
- shaping
- 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.)
- Granted
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)
Abstract
Ready-cooked meat products are produced by simultaneously coarsely tearing and cutting the raw meat into pieces with a surface area of 35-70 cm2; simultaneously squeezing and mixing the meat to a degree of >=70% so that >=12% pref 15% of the soluble protein in the muscle is extracted; adding water, salt, spices and other additives, simultaneously shaping and solidifying the meat mass during the cooking process, in which the meat is converted into a quick- or slow-cooked product or a stewed meat product; and dividing the product into portions. The quick- and slow-cooked products are pref. cooked under press at 150-230 degrees C until the surface is browned, and the surface temp of the stewed meat products, should not exceed 100 degrees C during cooking under press.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DD157834A DD94939A1 (en) | 1971-09-20 | 1971-09-20 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR2153259A1 true FR2153259A1 (en) | 1973-05-04 |
| FR2153259B1 FR2153259B1 (en) | 1975-03-07 |
Family
ID=5484346
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR7231801A Granted FR2153259A1 (en) | 1971-09-20 | 1972-09-07 | Cooked meat products - obtained by shaping and solidifying minced meat during cooking |
Country Status (3)
| Country | Link |
|---|---|
| DD (1) | DD94939A1 (en) |
| DE (1) | DE2228565A1 (en) |
| FR (1) | FR2153259A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE8330161U1 (en) * | 1983-10-19 | 1989-03-23 | Unilever N.V., Rotterdam, Nl |
-
1971
- 1971-09-20 DD DD157834A patent/DD94939A1/xx unknown
-
1972
- 1972-06-12 DE DE2228565A patent/DE2228565A1/en active Pending
- 1972-09-07 FR FR7231801A patent/FR2153259A1/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| FR2153259B1 (en) | 1975-03-07 |
| DD94939A1 (en) | 1973-01-12 |
| DE2228565A1 (en) | 1973-03-29 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| ST | Notification of lapse |