FR2539588A1 - Novel food product composed of a block based on cooked meat and a coating. - Google Patents

Abstract

Novel industrial food product, composed principally of a plurality of pieces based on meat and on a culinary preparation of the coating type, characterised, on the one hand, in that the pieces based on meat form a block 1 and, on the other hand, in that the pieces based on meat are cooked right through, whereas the coating has not undergone any cooking.

Description

The present invention relates to a food product
industrial, based on pieces of meat and a preparation
culinary coating type.

We already know a wide variety of cooked dishes with meat and a coating of sauce or dough, prepared
individually or industrially.

 More particularly, we know of an industrially prepared dish called the devil's palette, which consists of a piece of pork treated in salting and coated with a sauce, the predominance of which is mustard, the whole being wrapped in a pork strainer. (also called toilet or peritoneum).

 Such a product is sold frozen, or fresh (that is to say not frozen in the language of the trade) and must be cooked entirely by the buyer before being consumed.

 Such a product cannot be used in a profitable way by the communities because it is practically impossible to cut out slices of regular weight there, this because the shape of the product is not regular.

In addition, it is difficult to offer a group catering manager a set of products of identical weight.
For the individual buyer such a product also has a certain number of drawbacks, in particular that of requiring a cooking time as long as that of a normal roast of equivalent weight, there is therefore no economy saving for the cooker. of work and energy.

 A final drawback, for the manufacturer, is that this product only uses pieces of meat of relatively large size, which poses a problem of using the scraps and cost price.

 The new product according to the invention overcomes all the drawbacks of the prior art thanks to its new design: it is mainly composed of a plurality of meat-based pieces and a cooking preparation of the coating type, characterized by on the one hand in that the meat-based pieces form a block and on the other hand in that the meat-based pieces are cooked to the core while the coating has not been cooked.

 The invention will be better understood with the aid of the description below of the product and of its methods of preparation and with the aid of the single appended figure representing an exemplary embodiment of the product.

 According to a first mode of preparation, the new food product according to the invention is composed of a plurality of pieces of meat forming a block (1) and of a culinary preparation of the coating type.

 The pieces of meat can be relatively small pieces or scraps of any type of meat, for example pork.

 This aims to enhance and make the best use of the said scraps.

Meat cuts are used as a compact block for several reasons
- give the product the shape and appearance of a roast,
- give the product a substantially tubular shape and a substantially constant section so that it is possible to easily cut slices of substantially identical weight therein,
give the product a substantially regular shape so that it can be offered, after cutting to a determined length, to communities in the form of roasts of identical weight, this weight being chosen from a range of predetermined weights or being imposed at the request of the customer.

 The cooking preparation of the coating type consists of a layer of sauce (2) coating at least part of the external surface of the block (1), and / or a strainer (3) at least partially surrounding the product.

 The pieces of meat used are for example but not limited to or not exclusively pieces of pork.

They are cooked to the core with the aim of reducing the preparation time for the buyer (hence, for him, saving time and energy) and increasing the longevity of the product.

 The composition of the sauce (2) can be extremely varied and a non-limiting example is given in the description below of an exemplary embodiment.

 According to an example of a preferred but non-limiting manufacturing process, the pieces of meat of various origins are subjected to a salting treatment, are pressed and molded according to techniques known from the prior art, and cooked to the core.

 After cooling, they are removed from the mold and coated with a sauce suitable for undergoing cooking, this sauce is retained by a strainer of pork which surrounds all the product.

 According to an exemplary embodiment, the sauce used can be a sauce whose predominant element is mustard. The proportion of mustard relative to the final product can vary from 3 to 30%, more particularly from 10 to 13%.

 According to this type of embodiment, the strainer is necessary to maintain the sauce.

 The product offered to customers is therefore cooked to the core, but the coating has not been cooked. It is packaged according to any known packaging method and can be frozen or sold fresh, i.e. not frozen.

 The weight of the product per unit packaging is fixed, and can vary depending on customer demand from 0.5 kg to 5 kg, hence controlling the quantity to be purchased and the cost of the portion.

 After superficial roasting accompanied by reheating, in the case of a fresh product, cut into the roast regular slices from one end to the other without loss at the ends.

 In the case of a frozen product, it is preferable to thaw the product beforehand, then reheat it to around 1000, then crust or grill it, for example in an oven.

 For a thawed or unfrozen product weighing approximately 3 kg, the cooking time is approximately three times less than the normal cooking time for a roast of similar weight and size.

 On the other hand, the loss on cooking is clearly lower than for a roast of similar weight and size, it is around 10% but can vary from 5 to 20% depending on the origin of the meat and its moisture content. .

 The shape given to the block of meat (1) is substantially tubular for the reasons already stated above, this shape can be substantially cylindrical therefore making it possible to obtain circular slices, but it will not depart from the scope of the present invention by proposing other forms of slices for example ovalized slices eomme for the embodiment of the single figure attached.

 It will not depart from the scope of the present invention, for example, by eliminating the salt treatment.

 The curing process plays a role in preserving the product and obtaining the taste, but it is not essential for obtaining the final product, for example it can be replaced by any preservative and / or flavoring agent, or by any means of conservation.

 Finally, without departing from the scope of the invention, it is possible to use, to form the block of meat (1), pieces of meat having been flavored by an appropriate treatment, a marinade for example.

 According to a second method of preparation, the new product according to the invention is composed of a plurality of pieces of meat mixed with meat stuffing. We call meat stuffing a mixture of lean meat and fatty meat, minced very fine and brought to coagulation to form a homogeneous block. The meat block (1) is then composed of pieces of meat integrated into a meat stuffing which by coagulation keeps the roast together and gives it its particular shape.

 The other components of the product (coating, sauce, strainer, pieces of meat ...) have the same characteristics as those described in the first preparation method and the product has the same properties, advantages, according to one or more the other of the preparation methods.

Claims (12)

CLAIMS. 1. New industrial food product, mainly composed of a plurality of pieces of meat and a culinary preparation of the coating type, characterized on the one hand that the pieces of meat form a block (1) and on the other hand in that the pieces of meat are cooked to the core, while the coating has not undergone cooking. 2. New food product according to claim 1, characterized in that the pieces of meat used to form the block of meat (1) are at least partly pieces of meat having undergone a salting treatment. 3. New food product according to any one of claims 1 and 2, characterized in that the coating consists of a sauce (2) covering at least a portion of the external surface of the block of meat. 4. New food product according to claim 3, characterized in that the predominant element of the sauce is mustard. 5. New food product according to claim 4, characterized in that the sauce also contains herbs. 6. New food product according to any of claims 1 and 2, characterized in that the coating consists of a strainer (3) covering at least part of the external surface of the block of meat. 7. New food product according to any one of claims 1 to 5, characterized in that the coating consists on the one hand of a layer of sauce (2) covering at least partially the external surface of the block of meat and a strainer (3) at least partially surrounding the layer of sauce. 8. New food product according to any one of claims I to 7, characterized in that the meat block (1) has a substantially tubular shape with a substantially constant cross section. 9. New food product according to any one of claims 1 to 8, characterized in that the pieces of meat are at least partly pieces of pork. 10. New food product according to any one of claims 1 to 9, characterized in that the meat pieces forming the block (1) are at least partly pieces of meat stuffing. 11. New food product according to any one of claims 1 to 10, characterized in that it is presented for consumption after a surface roasting phase. 12. New food product according to claim 11, characterized in that the roasting phase is accompanied by a reheating phase.