FR2526638A1 - Foodstuff based on chopped, precooked cabbage layers - sandwiching stuffing layer and contg. e.g. gelatin sauce as binder - Google Patents
Foodstuff based on chopped, precooked cabbage layers - sandwiching stuffing layer and contg. e.g. gelatin sauce as binder Download PDFInfo
- Publication number
- FR2526638A1 FR2526638A1 FR8208513A FR8208513A FR2526638A1 FR 2526638 A1 FR2526638 A1 FR 2526638A1 FR 8208513 A FR8208513 A FR 8208513A FR 8208513 A FR8208513 A FR 8208513A FR 2526638 A1 FR2526638 A1 FR 2526638A1
- Authority
- FR
- France
- Prior art keywords
- cabbage
- chopped
- precooked
- sauce
- layer
- 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.)
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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
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
La présente invention concerne un procédé pour la préparation d'un mets à base de chou et de farce, ainsi que le mets obtenu par ce procédé. The present invention relates to a process for the preparation of a dish based on cabbage and stuffing, as well as the dish obtained by this process.
La façon la plus couramment utilisée pour préparer un chou farci consiste à cuire le chou, à disposer une boulette de farce ou de chair à saucisse entre les feuilles du chou que l'on a préalablement écartées, et à ficeler l'ensemble pour éviter qu'il se désagrège. The most common way to prepare a stuffed cabbage is to cook the cabbage, place a dumpling or sausage meat between the cabbage leaves that have been previously spread, and tie the whole to prevent 'it is falling apart.
Cette façon de faire, qui donne entière satisfaction pour une cuisine familiale, est tout à fait inadaptée pour une cuisine collective. En effet, elle nécessite de nombreuses opérations de préparation et de finition, ce qui la rend très coûteuse. Elle a en outre l'inconvénient de ne pas permettre la réalisation de parts uniformes aussi bien en quantité qu'en qualité ; les personnes dont les parts proviennent du coeur du chou reçoivent en effet une quantité de viande qui est nettement plus grande que celles dont les parts proviennent de la base des feuilles du chou. This way of doing things, which is entirely satisfactory for a family kitchen, is completely unsuitable for a collective kitchen. Indeed, it requires many preparation and finishing operations, which makes it very expensive. It also has the disadvantage of not allowing the production of uniform parts both in quantity and in quality; the people whose parts come from the heart of the cabbage indeed receive a quantity of meat which is clearly larger than those whose parts come from the base of the cabbage leaves.
La présente invention se propose de remédier aux inconvénients évoqués ci-dessus et, pour ce faire, elle a pour objet un procédé qui se caracterise en ce qu'il consiste à disposer successivement dans un récipient une première couche formée de chou précuit, haché et refroidi, une seconde couche formée de farce, et une troisième couche formée de chou également précuit, haché et refroidi, à verser une sauce liante sur la troisième couche, et à congeler l'ensemble ainsi réalisé. The present invention proposes to remedy the drawbacks mentioned above and, to do this, it relates to a process which is characterized in that it consists in successively placing in a container a first layer formed of pre-cooked, chopped cabbage and cooled, a second layer formed of stuffing, and a third layer formed of cabbage also precooked, chopped and cooled, to pour a binding sauce on the third layer, and to freeze the assembly thus produced.
Ce procédé convient parfaitement pour la préparation industrielle de chou farci. Le traitement du chou avant sa conformation en couches, puis son conditionnement avec la farce peuyent en effet être réalisés à grande échelle avec avec un personnel peu nombreux et un matériel relativement restreint. This process is ideal for the industrial preparation of stuffed cabbage. The processing of the cabbage before its conformation in layers, then its packaging with the stuffing can indeed be carried out on a large scale with a few staff and relatively limited equipment.
Le chou farci préparé conformément au procédé de l'invention convient par ailleurs parfaitement aux collectivités. Le travail des cuisiniers de ces organismes est en effet extrêmement simplifié puisqu'il consiste seulement à introduire les blocs congelés dans un four de cuisson, puis à découper en tranches les blocs au moment de leur sortie du four. Stuffed cabbage prepared in accordance with the method of the invention is also perfectly suitable for communities. The work of the cooks of these organizations is in fact extremely simplified since it consists only of introducing the frozen blocks into a baking oven, then cutting the blocks into slices when they come out of the oven.
Enfin, les parts servies sont uniformes aussi bien en qualité qu'en quantité. Finally, the portions served are uniform both in quality and quantity.
Avantageusement, on refroidit le chou à une température comprise entre environ 0 C et environ 59 C avant de le répartir en couche, ce qui permet d'arrêter la prolifération bactériologique. Advantageously, the cabbage is cooled to a temperature of between approximately 0 ° C. and approximately 59 ° C. before distributing it in a layer, which makes it possible to stop the bacteriological proliferation.
Lors de la mise en oeuvre du procédé selon l'invention, on peut précuire le chou, soit avant de le hacher, soit après l'avoir haché. On notera ici que le chou peut être haché au couteau ou avec une machine appropriée. During the implementation of the method according to the invention, the cabbage can be precooked, either before chopping it, or after having chopped it. Note here that the cabbage can be chopped with a knife or with an appropriate machine.
De préférence, la précuisson du chou est asaurée en maintenant ce dernier dans de l'eau à environ 1000 C- pendant 5 à 10 minutes. Ce traitement a entre autre l'avantage de diminuer l'acidité du chou. Preferably, the precooking of the cabbage is ensured by maintaining the latter in water at approximately 1000 C- for 5 to 10 minutes. This treatment has, among other things, the advantage of reducing the acidity of the cabbage.
Quant à la sauce liante, elle se compose de préférencede gélatine animale à laquelle des ingrédients tels que carottes, oignon, thym, laurier, etc... peuvent-être ajoutés. As for the binding sauce, it consists preferably of animal gelatin to which ingredients such as carrots, onion, thyme, bay leaf, etc. can be added.
Un mode de mise en oeuvre du procédé selon la présente invention sera maintenant décrit à titre d'exemple nullement limitatif. An embodiment of the method according to the present invention will now be described by way of non-limiting example.
Après avoir préparé de la farce de la manière habituelle, on précuit un certain nombre de choux en les maintenant dans de l'eau à 1000 C pendant 8 minutes. On laisse ensuite refroidir les choux hors de l'eau à une température suffisamment basse pour pouvoir les hacher au couteau. Une fois hachés, on les refroidit alors à environ 20 C. After preparing stuffing in the usual way, a number of cabbages are precooked by keeping them in water at 1000 C for 8 minutes. The cabbages are then left to cool out of the water at a temperature low enough to be able to chop them with a knife. Once chopped, they are then cooled to around 20 C.
Il suffit maintenant de déposer dans un récipient tel qu'une barquette une couche uniforme de chou haché, puis une couche uniforme de farce, puis une nouvelle couche- uniforme de chou haché, puis de verser la sauce liante sur la couche supérieure de chou, de mettre éventuellement un élément de décoration sur cette dernière et de congeler l'ensemble ainsi réalisé. Now just place in a container such as a tray a uniform layer of chopped cabbage, then a uniform layer of stuffing, then a new uniform layer of chopped cabbage, then pour the binder sauce on the top layer of cabbage, possibly put a decorative element on the latter and freeze the assembly thus produced.
Claims (7)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR8208513A FR2526638B1 (en) | 1982-05-14 | 1982-05-14 | PROCESS FOR THE PREPARATION OF A SWEET CAKE AND STUFF, AND RESULTS THUS OBTAINED |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR8208513A FR2526638B1 (en) | 1982-05-14 | 1982-05-14 | PROCESS FOR THE PREPARATION OF A SWEET CAKE AND STUFF, AND RESULTS THUS OBTAINED |
Publications (2)
Publication Number | Publication Date |
---|---|
FR2526638A1 true FR2526638A1 (en) | 1983-11-18 |
FR2526638B1 FR2526638B1 (en) | 1986-03-28 |
Family
ID=9274070
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR8208513A Expired FR2526638B1 (en) | 1982-05-14 | 1982-05-14 | PROCESS FOR THE PREPARATION OF A SWEET CAKE AND STUFF, AND RESULTS THUS OBTAINED |
Country Status (1)
Country | Link |
---|---|
FR (1) | FR2526638B1 (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2586169A1 (en) * | 1985-08-13 | 1987-02-20 | Pelletier Jean Claude | Preparation, presentation and storage of a fricassee of snails with cabbage |
FR2601562A1 (en) * | 1986-07-18 | 1988-01-22 | Bouchees Doubles | Method for preparing ready-to-cook dishes based on meat and vegetables |
FR2739758A1 (en) * | 1995-10-16 | 1997-04-18 | Anne De Bretagne Fabrique D An | Ready-cooked meat and vegetable product |
WO1998021982A1 (en) * | 1996-11-20 | 1998-05-28 | Unilever Plc | Frozen food product |
-
1982
- 1982-05-14 FR FR8208513A patent/FR2526638B1/en not_active Expired
Non-Patent Citations (4)
Title |
---|
D. TRESSLER et al. "The Freezing Preservation of Foods", volume IV, Freezing of precooked and prepared foods", 1968, The AVI Publishing Company Inc., (WESTPORT, CONNECTICUT, US) pages 236-237 * |
E. CAMPBELL "Encyclopedia of World Cookery", 1968,Spring Books (FELTHAM MIDDLESEX, GB) pages 158, 405 * |
HET KOOKBOEK VAN HET RIJK DER VROUW, partie IV, 1966, Het Rijk der Vrouw, (BRUXELLES, BE), pages 182, 123 * |
P. BOCUSE "La Cuisine du Marché", 1980, Flammarion (FR) "Chou rouge à la mode alsacienne Paul Haeberlin" pages 347-348 * |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2586169A1 (en) * | 1985-08-13 | 1987-02-20 | Pelletier Jean Claude | Preparation, presentation and storage of a fricassee of snails with cabbage |
FR2601562A1 (en) * | 1986-07-18 | 1988-01-22 | Bouchees Doubles | Method for preparing ready-to-cook dishes based on meat and vegetables |
FR2739758A1 (en) * | 1995-10-16 | 1997-04-18 | Anne De Bretagne Fabrique D An | Ready-cooked meat and vegetable product |
WO1998021982A1 (en) * | 1996-11-20 | 1998-05-28 | Unilever Plc | Frozen food product |
Also Published As
Publication number | Publication date |
---|---|
FR2526638B1 (en) | 1986-03-28 |
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ST | Notification of lapse |