FR2483750A1 - Prodn. of potted meat from mutton - by cooking with stock and cayenne pepper - Google Patents

Abstract

Prodn. of potted meat prods. is carried out by (a) cooking mutton (lean and fat) together with a stock prepd. from mutton bones and various additives and flavourings, including cayenne pepper, (b) dividing the prod. into portions, and (c) sterilising the portions. Step (a) is pref. carried out by (i) preparing a stock from 50 kg mutton bones, 100 litres water and 1 kg cayenne pepper by cooking at 85 deg.C for 8-16 hr.; (ii) mixing the stock with 950 kg minced mutton (550 kg lean, 400 kg fat) and 50 kg melted mutton fat; (iii) cooking the mixt. at 85 deg.C for 8-16 hr; and (iv) finely mincing the prod. at 60 deg.C. The prods. have a long shelf-life and are esp. suitable for consumption in hot countries (esp. Moslem countries).

Description

The present invention is in the field of food preparation and more specifically it relates to a new food product consisting of a canned meat of sheep such as mutton, in its fat, and mainly the process for preparing such product.

 It is traditionally known in France to prepare canned meats of various kinds, such as goose, pork, rabbit, in their fat, these canned goods generally receiving the name of rillette or confit.

 The process for manufacturing such a canned food consists mainly and generally of cooking the flesh of the aforementioned animals with the addition of various ingredients and spices, in the more or less fine division of said flesh comprising meat and fat, or fatty, in its distribution in various consumption units, such as cans or jars and in the sterilization of said units.

We do not yet have knowledge of
Applicant thought of thus preserving mutton to present it on the markets of hot countries, in particular of Muslim faith, countries in which the taste of mutton is particularly appreciated. However, the application of the recipes of the aforementioned preparations to sheep's meat has resulted in a dish whose consistency and taste have been disappointing compared to the results traditionally obtained with the flesh of other animals.

The object of the present invention is to propose a process leading to a canned mutton meat in which the texture, or consistency, is close to that of the aforementioned canned products, and the taste of which is adapted to the requirements of consumers in the aforementioned countries, and shelf life.

 According to the present invention, a method of manufacturing a foodstuff based on ovine meat, said food being of the rillette or candied kind and being prepared in the general manner described above, is mainly characterized in that an element of hydration consists of a broth called "bone bottom" prepared using the ovine bones, and in that one of the aforementioned aromatics consists of hot pepper; it results from this new way of preparing a canned meat in its fat that the food, or canned, thus prepared can have a suitable level of humidity, a consistency, a taste and a preservability quite favorable to its presentation and for consumption in the hot countries mentioned above.

 Thus, in general, the process according to the invention comprises the following operations - preparing a "bone base" or broth as indicated above, - separating the bone from the ovine carcasses meat or lean, fat or fat, - separate a small fraction of the fat that will melt in the cooking container, and make a coarse mince of the lean and the remaining fat.

- mix the coarse mince in the container with an amount of broth approximately equal to one tenth of the weight of mince, add the cooking ingredients and bring to the boil while kneading this last operation constitutes the first cooking phase, - maintain at 850C for eight to sixteen hours, or alternatively submit to rapid cooking in a pressure cooker; this last operation constitutes the second phase of cooking also called simmering, - finely chopping the simmered preparation, the fine chopping being carried out at a temperature of around 600C, - finally and as is known per se for other preserves, distribute in packaging units such as boxes or jars, the packaging units being closed by crimping, for example in the case of boxes, then being sterilized according to standards, follow the sterilling with rapid cooling, preferably with agitation boxes.

The present invention will be better understood and details will be apparent from the description which will be given of a particular form of implementation of the general process mentioned above in relation to the diagram of the operations of the single sheet appended.

In the example which will follow the quantities indicated will be related to a quantity of flesh of a ton made up of approximately 550 kg of lean, or meat and approximately 450 kg of fat or fat of sheep slaughtered according to modes of slaughter conforming to the standards in use in the aforementioned countries.

Preparation of the "bone bottom" or broth
50 Rys dgos (item 1) of sheep are placed in one hundred liters of water and brought to 850C for a period of eight to sixteen hours (operation 8); at the start of this gentle cooking, add flavorings (item 2), the composition of which is as follows
6 kg of onions
2 Kgs of garlic
2 Kgs of ordinary salt
0.2 kg of pepper
1.1 kg of hot pepper
0.5 kg of cumin
02 Kgs of coriander
In the meantime, 50 kg of fat (reference 4) taken from the 450 kg mentioned above have been melted in a large cooking container (item 3).

Simultaneously, the remaining 400 kg of fat (reference 5) are mixed with the 550 kg of lean (reference 6) and a coarse chopping operation (operation 7) is carried out.

When the coarse hash is finished, bring into the large container 3 hundred liters of the broth or "bone bottom", the coarse hash resulting from operation 7 and ingredients 9, the composition of which is as follows
20 kg of food nitrite salt (E 250)
2 kg of pepper
0.1 Rgs of saltpeter (E 252)
We then bring to a starting boil, while kneading the above-mentioned mixture. This operation corresponds to a first cooking phase.

 As soon as the above-mentioned operation has started, the heating is then reduced so that the temperature of the mixture is maintained at 850 ° C. for a period which may vary from eight to sixteen hours; this operation 10 corresponding to a second cooking phase called "simmering".

 Simmer operation 10 can be replaced by a quick pressure cooker 10 'operation in a pressure cooker.

 Operations 10 and 101 are followed by a fine hallage operation II carried out at a temperature of about 600 C.

The fine chopping operation is followed by the division (item 12) of the preparation into consumption units, for example into units of 100 grs, 250 grs, 50 g or 1 kg; this operation is carried out in a conventional machine known as a dosing machine, at the outlet of which the preparation is distributed in the jar or box packaging containers
In 13 the containers are closed, for example if they are boxes, the boxes are crimped.

 The closed containers are subjected in 14 to the usual sterilization operation in the canned meat.

 The last operation 15 consists in rapidly cooling the cans or jars at the outlet of the sterilizer, with agitation of the cans.

It should be understood that the manufacturing process described above is only illustrative of the invention and not restrictive of it and that the figures, both with regard to the quantities, the times and the temperatures do not should be taken only as optimal values; it should also be understood that the list of ingredients mentioned is not exhaustive. Finally, it should be understood that the process of the invention, in its scope, is defined by the claims which follow.

Claims (1)

1.- Process for manufacturing a foodstuff based on  ovine meat, said food being of the "rillette" type or "candied" means the manufacture consisting mainly of cooking said flesh with the addition of various ingredients and of herbs, in division of the flesh including meat and  fat, in its breakdown into consumption units and  sterilization of said units, characterized  - by providing a hydration element consisting of a  broth called "bone bottom" prepared using bones, and - in that one of the aromatics is constituted by chili strong,  from which it follows that the food, or con serve, thus prepares can have a suitable humidity oil, consistency, taste and shelf life all  very conducive to its consumption in hot countries 2.- Method according to claim 1, characterized  in that for an amount of a thousand  kilograms of flesh, the broth or "bone bottom" is prepared  with about fifty kilograms of bone, one hundred liters of water,  and one kilogram of hot pepper powder, the mixture being maintained at around 850C for eight to sixteen hours 3.- Method according to claim 2, characterized  - by mixing a hundred liters of broth or "fond"  of bone ", ingredients, with nine hundred and fifty kilograms  a coarse mince prepared from five hundred and fifty kilograms of lean and four hundred and fifty kilograms  fat, fifty kilograms of melted fat, and - in that, for a first cooking phase,  starting boiling the mixture thus prepared 4.- Method according to claim 3, characterized in that said first-phase cooking bran is followed by a second cooking phase, called  simmering during which said preparation is maintained at  about 850 C, said simmering period having a duration com taken between eight and four o'clock 5.- Method according to claim 4, characterized  in that, following said pe simmering period, said preparation is subjected to a hash  Fine age at a temperature of around 600 C.