FR2520589A1 - Poultry cutlets prodn. - by splicing flattened sternum meat - Google Patents

Poultry cutlets prodn. - by splicing flattened sternum meat Download PDF

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Publication number
FR2520589A1
FR2520589A1 FR8201512A FR8201512A FR2520589A1 FR 2520589 A1 FR2520589 A1 FR 2520589A1 FR 8201512 A FR8201512 A FR 8201512A FR 8201512 A FR8201512 A FR 8201512A FR 2520589 A1 FR2520589 A1 FR 2520589A1
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FR
France
Prior art keywords
meat
cut
poultry
sternum
skin
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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
Application number
FR8201512A
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French (fr)
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FR2520589B1 (en
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GOURIOU JEAN PAUL
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GOURIOU JEAN PAUL
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Priority to FR8201512A priority Critical patent/FR2520589A1/en
Publication of FR2520589A1 publication Critical patent/FR2520589A1/en
Application granted granted Critical
Publication of FR2520589B1 publication Critical patent/FR2520589B1/fr
Granted legal-status Critical Current

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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
    • A22C9/001—Apparatus for tenderising meat, e.g. ham by injection
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C21/00—Processing poultry
    • A22C21/0023—Dividing poultry
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • 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
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Method of treating poultry carcases comprises first plucking and cleaning the carcase, removing the legs, wings and neck, removing the skin and fat, and cutting the carcase in two through the scapula and the vertebral part of the ribs to obtain a vertebral portion and a sternum portion. The meat and bone of the latter portion are then flattened and cut vertically into slices with a thickness of 1-2 cm., giving a prod. with the appearance of cutlets. Before slicing the sternum portion, it may be impregnated with a liq. prepd. by blending the fat and skin with 15% salt, 15% sugar and 70% water or milk, and filtering and decanting the resulting emulsion. The liq. is injected into the muscle meat in an amt. of 5 wt.%. After keeping at 1-3 deg. C for 12 hr., the meat is flattened and sliced as above.

Description

La présente invention a pour objet de présenter un procédé de traitement de volailles permettant d'obtenir la fabrication de"côtelettes.  The object of the present invention is to present a method of processing poultry making it possible to obtain the manufacture of "chops.

Les principales étapes de ce procédé sont les suivantes : après nue la volaille ait été tuée, plumée, viscérée, celle-ci doit Qtre maniée sur le dos, les cuisses, les ailes et le cou sont levés, et en outre elle est dépouil 14e de sa peau et des graisses qui sont conservées pour la suite de l'opération. The main stages of this process are as follows: after naked the poultry has been killed, plucked, viscerated, it must be handled on the back, the thighs, the wings and the neck are lifted, and furthermore it is stripped 14th of his skin and the fats that are kept for the rest of the operation.

Il y a lieu de la découper au niveau scapulaire et de la partie vertébrale de la côte, afin d'obtenir la séparation de la carcasse en deux, comprenant d'une part la partie vertébrale, et, d'autre part le sternum. It should be cut at the scapular level and the vertebral part of the rib, in order to obtain the separation of the carcass in two, comprising on the one hand the vertebral part, and, on the other hand the sternum.

La chair et l'os de cette seconde partie sont posés à plat de façon de pouvoir découper verticalement des tranches de i à 2 cm d'épaisseur. Le produit obtenu donne l'aspect de "côtelettes". The flesh and bone of this second part are laid flat so that you can cut vertically slices 1 to 2 cm thick. The product obtained gives the appearance of "chops".

En variante il est éealement possible de faire subir à a viande un autre traitement grace à une préparation liquide. Dans ce cas, la progression de travail sera la suivante s mélanger 100 g de peau et de graisse de volaille 15 de sal, 15% de sucre, 70% d'eau ou de lait, la placer au cutter afin de la couper en morceau et ajouter les ingrédients de la préparation. Cutterer de facon à obtenir une émulsion liquide, filtrer dans une toile à gras, décanter
Le liquide ainsi obtenu est injecté par petits coups brefs dans les muscles du sternum, représentant 5% du poids de la viande.As a variant, it is also possible to subject the meat to another treatment by means of a liquid preparation. In this case, the work progress will be as follows: mix 100 g of poultry skin and poultry fat 15 salt, 15% sugar, 70% water or milk, place it in the cutter to cut it into pieces and add the ingredients for the preparation. Cutter to obtain a liquid emulsion, filter through a grease cloth, decant
The liquid thus obtained is injected with short, short strokes into the sternum muscles, representing 5% of the weight of the meat.

La viande est ensuite suspendue pendant 12 heures dans un endroit où la température se situe entre le à 30 afin qu'elle s'imprègne et puisse ddgorger. The meat is then hung for 12 hours in a place where the temperature is between 30 and 30 so that it soaks up and can decompose.

Enfin la préparation ainsi obtenue est découpée comme precedemment afin d'obtenir l'aspect de Kcttelettes".  Finally the preparation thus obtained is cut as above in order to obtain the appearance of Kcttelettes ".

Ce procédé de préparation donne une viande juteuse, savoureuse, et une finesse de goal.  This preparation process gives a juicy, tasty meat and a finesse of goal.

Les appareils ou ustensiles utilisés sont identiques à ceux employés pour la fabrication de la charcuterie. The devices or utensils used are identical to those used for the manufacture of cold meats.

L'incorporation à cette préparation liquide d'aromates, d'épices afin de réhausser et parfumer le goal, si nécessaire est laissée à l'appré- ciation du fabricant.  The incorporation into this liquid preparation of aromatics, spices in order to enhance and perfume the goal, if necessary is left to the discretion of the manufacturer.

Claims (3)

REVENDICATIONCLAIM 1) L'invention est un procédé ## pour le traitement de volailles caractéristique on ce qu'il comprend les étapes suivantes : 1) The invention is a process ## for the treatment of characteristic poultry or what it comprises the following stages: Pour cela, après avoir été tuées, plumes, éviscérées, les cuisses, les ailes et le cou des volailles sont levés. En outre, elles sont dépouillées de la peau et des graisses qui sont conservées pour la suite de l'opération, For this, after being killed, feathers, eviscerated, the thighs, wings and neck of the poultry are lifted. In addition, they are stripped of the skin and fats which are kept for the rest of the operation, Il y a lieu de découper au niveau scapulaire et de la partie vertébrale de la cote afin d'obtenir la séparation de la carcasse en deux compretant d'une part la partie vertébrale et d'autre part le sternum. It is necessary to cut at the scapular level and the vertebral part of the rib in order to obtain the separation of the carcass in two comprising on the one hand the vertebral part and on the other hand the sternum. La chair et l'os de cette seconde partie sont posés à plat de façon de pouvoir découper verticaleiaent des tranches de 1 à 2 cm d'épaisseur. Le produit obtenu offre l'aspect de "cotelettes". The flesh and bone of this second part are laid flat so that you can cut slices 1 to 2 cm thick vertically. The product obtained has the appearance of "chops". 2) Procédé selon revendication 1 en ce qu'il est complété par les étapes suivantes : 2) Method according to claim 1 in that it is supplemented by the following steps: Faire subir à cette viande un traitement par injection d'une préparation liquide. Dans ce cas, la progression de travail sera la suivante : Treat this meat by injection of a liquid preparation. In this case, the work progression will be as follows: Préparer 100 g de peau et de-graisse de volaille, 15 de sel, 15% de sucre, 70% d'eau ou de lait, placer la peau et la graisse afin de les couper en morceaux et ajouter les-autres ingrédients de la préparation. Cutterer de façon à obtenir une émulsion liquide, filtrer dans une toile-à gras, décanter. Rajouter si nécessaire la même quantité d'eau ou de lait pour obtenir une émulsion trie liquide.Prepare 100 g of chicken skin and fat, 15 of salt, 15% of sugar, 70% of water or milk, place the skin and the fat in order to cut them into pieces and add the other ingredients of the preparation. Cut so as to obtain a liquid emulsion, filter through a fatty cloth, decant. Add the same amount of water or milk if necessary to obtain a liquid sorting emulsion. Le liquide ainsi obtenu est injecté par petits coups brefs dans les muscles du sternum, représentant 5 à 10% dù poids de la viande et de l'os. The liquid thus obtained is injected with short, short strokes into the sternum muscles, representing 5 to 10% of the weight of the meat and bone. La viande est ensuite suspendue pendant 12 heures dans un endroit oh la température se situe entre 10 et 30 afin qu'elle s'imprègne et puisse dégorger. The meat is then hung for 12 hours in a place where the temperature is between 10 and 30 so that it soaks up and can disgorge. Enfin la préparation ainsi obtenue est posée à plat et découpée verticalement en tranche de0,5à 2 cm. Finally the preparation thus obtained is placed flat and cut vertically into slices of 0.5 to 2 cm. Ce procëdé de préparation donne une viande juteuse, savoureuse et une finesse de sont.  This preparation process gives a juicy, tasty meat and a finesse of are. 3) Application du procédé selon les revendications 1 et 2 pour la fabrication et l'obtention de "cotelettes de volailles".  3) Application of the method according to claims 1 and 2 for the manufacture and obtaining of "poultry chops".
FR8201512A 1982-01-29 1982-01-29 Poultry cutlets prodn. - by splicing flattened sternum meat Granted FR2520589A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8201512A FR2520589A1 (en) 1982-01-29 1982-01-29 Poultry cutlets prodn. - by splicing flattened sternum meat

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8201512A FR2520589A1 (en) 1982-01-29 1982-01-29 Poultry cutlets prodn. - by splicing flattened sternum meat

Publications (2)

Publication Number Publication Date
FR2520589A1 true FR2520589A1 (en) 1983-08-05
FR2520589B1 FR2520589B1 (en) 1984-05-04

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2560747A1 (en) * 1984-03-09 1985-09-13 Bellevue Abattoirs Poultry cutlets, particularly cutlets of turkey poult, and method for their preparation
WO1993006750A1 (en) * 1991-10-01 1993-04-15 Sun Valley Poultry Limited The treatment of meat
EP0659345A1 (en) * 1993-12-24 1995-06-28 Alain Lafitte Method for jointing of poultry such as a duck
US5631035A (en) * 1991-10-01 1997-05-20 Sun Valley Poultry Limited Method for preparing sliced meat portions
WO2001008512A1 (en) * 1999-07-30 2001-02-08 Convenience Food Systems Wallau Gmbh & Co. Kg Method for producing a suspension containing a salt solution and meat

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2267442A (en) * 1940-04-24 1941-12-23 Thomas G Clark Method of preparing edible fowl
US3943600A (en) * 1974-05-06 1976-03-16 Campbell Soup Company Apparatus and process for cutting chicken
US4016624A (en) * 1975-10-17 1977-04-12 Victor F. Weaver, Inc. Poultry cut-up machine
US4019223A (en) * 1975-06-06 1977-04-26 Elsie Jennie Baker Apparatus for cutting poultry carcass

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2267442A (en) * 1940-04-24 1941-12-23 Thomas G Clark Method of preparing edible fowl
US3943600A (en) * 1974-05-06 1976-03-16 Campbell Soup Company Apparatus and process for cutting chicken
US4019223A (en) * 1975-06-06 1977-04-26 Elsie Jennie Baker Apparatus for cutting poultry carcass
US4016624A (en) * 1975-10-17 1977-04-12 Victor F. Weaver, Inc. Poultry cut-up machine

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2560747A1 (en) * 1984-03-09 1985-09-13 Bellevue Abattoirs Poultry cutlets, particularly cutlets of turkey poult, and method for their preparation
WO1993006750A1 (en) * 1991-10-01 1993-04-15 Sun Valley Poultry Limited The treatment of meat
US5631035A (en) * 1991-10-01 1997-05-20 Sun Valley Poultry Limited Method for preparing sliced meat portions
EP0659345A1 (en) * 1993-12-24 1995-06-28 Alain Lafitte Method for jointing of poultry such as a duck
FR2714265A1 (en) * 1993-12-24 1995-06-30 Lafitte Alain Process for cutting a poultry such as a duck
WO2001008512A1 (en) * 1999-07-30 2001-02-08 Convenience Food Systems Wallau Gmbh & Co. Kg Method for producing a suspension containing a salt solution and meat

Also Published As

Publication number Publication date
FR2520589B1 (en) 1984-05-04

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