FR2571598A1 - Minced meat, fish, poultry or game provided with an inner garnish - Google Patents

Minced meat, fish, poultry or game provided with an inner garnish Download PDF

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Publication number
FR2571598A1
FR2571598A1 FR8415801A FR8415801A FR2571598A1 FR 2571598 A1 FR2571598 A1 FR 2571598A1 FR 8415801 A FR8415801 A FR 8415801A FR 8415801 A FR8415801 A FR 8415801A FR 2571598 A1 FR2571598 A1 FR 2571598A1
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FR
France
Prior art keywords
fish
poultry
minced meat
meat
game provided
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.)
Withdrawn
Application number
FR8415801A
Other languages
French (fr)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to FR8415801A priority Critical patent/FR2571598A1/en
Publication of FR2571598A1 publication Critical patent/FR2571598A1/en
Withdrawn legal-status Critical Current

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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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • 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
    • 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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/62—Coating with a layer, stuffing or laminating
    • 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

Abstract

Minced meat, fish, poultry or game provided with an inner garnish. The invention consists in creating a reserve 1 inside minced meat, fish, poultry or game 2 and in inserting therein a separate garnish which may be vegetables, fruits, sauces, meats, eggs, marine produce or a combination of these different elements.

Description

Viande ou poisson huché munis d'un accompagnement intérieur. Minced meat or fish with an inner accompaniment.

La présente invention concerne un produit nouveau dans le domaine de la viande hâchée ou du poisson hhé.  The present invention relates to a new product in the field of minced meat or hhe fish.

Les produits présentés actuellement en industrie et sur le marché sont soit de la viande pure et simplement hâchée, donnant à la cuisson un produit relativement sec, eoit des préparations à base de viande mais qui mélangent intimement la viande et les ingrédients. De ce fait le golt de la viande pure n'est pas respecté et les ingrédients n'appa- raissent pas comme un accompagnement proprement dit. Par ailleurs il n'est pas touJours possible pour certains accompagnements, par exemple des mélanges fluides d'intercaler une couche intermédiaire, qui de plus coulerait à l'extérieur au réchauffage.  The products currently presented in industry and on the market are either pure and simply minced meat, giving a relatively dry product for cooking, or meat preparations but which mix the meat and the ingredients intimately. As a result, the golt of pure meat is not respected and the ingredients do not appear as an accompaniment proper. Furthermore, it is not always possible for certain accompaniments, for example fluid mixtures, to interpose an intermediate layer, which moreover would flow outside on reheating.

Le produit nouveau proposé permet de remédier à ces inconvénients. The proposed new product overcomes these drawbacks.

I1 s'agit par une-modification appropriée des haines de fabrication de steak hâchés de créer une réservation à l'intérieur de la viande hâchée et d'y insérer l'accompagnement désiré. It is by an appropriate modification of the hatred of making minced steak to create a reservation inside the minced meat and to insert there the desired accompaniment.

L'apparence extérieure est celle d'un steak huché traditionnel, mais la présence au coeur de l'accompagnement permet à ce dernier an réchauf- fage de diffuser son goat dans la viande dans une profondeur permettant à la fois de respecter le goat de la viande et d'apporter da moelleux à celle-ci, sans risque important de s'écouler à l'extérieur. The external appearance is that of a traditional grilled steak, but the presence at the heart of the accompaniment allows this last year of reheating to diffuse its goat in the meat in a depth allowing both to respect the goat of the meat and bring it soft, without any significant risk of draining out.

La figure I donne la vue en coupe horizontale du produit. Figure I gives the horizontal sectional view of the product.

La figure 2 donne la vue en coupe vertioale du produit. Figure 2 gives the vertical sectional view of the product.

L'accompagnement au centre(I) peut-8tre une sauce, des légumes, des fruits, des viandes, des produits de la mer ou une combinaison de ces divers éléments. The accompaniment to the center (I) can be a sauce, vegetables, fruits, meats, seafood or a combination of these various elements.

La partie externe (2) peut être du poisson ou de la viande huchée assaisonnée ou non. The external part (2) can be fish or ground meat, seasoned or not.

Ce produit nouveau peut être distribué en produit frais, mais sera avantageusement accompagné des techniques de surgélation.  This new product can be distributed as a fresh product, but will advantageously be accompanied by freezing techniques.

Claims (1)

REVENDICATIONS Viandes, poissons, volailles ou gibiers huchés caractérisés en ce qu'ils présentent extérieurement l'apparence d'un steak huché (2) mais comportent intérieurement (I) unè réserve destinée à recevoir un accompagnement distinct pouvant entre des légumes, des fruits des sauces, des viandes, des oeufs, des produits de la mer ou une combinaison de ces divers éléments.  Minced, fish, poultry or game meat characterized in that they externally have the appearance of a grilled steak (2) but have internally (I) a reserve intended to receive a distinct accompaniment which can be between vegetables, fruits and sauces , meats, eggs, seafood, or a combination of these.
FR8415801A 1984-10-12 1984-10-12 Minced meat, fish, poultry or game provided with an inner garnish Withdrawn FR2571598A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8415801A FR2571598A1 (en) 1984-10-12 1984-10-12 Minced meat, fish, poultry or game provided with an inner garnish

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8415801A FR2571598A1 (en) 1984-10-12 1984-10-12 Minced meat, fish, poultry or game provided with an inner garnish

Publications (1)

Publication Number Publication Date
FR2571598A1 true FR2571598A1 (en) 1986-04-18

Family

ID=9308677

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8415801A Withdrawn FR2571598A1 (en) 1984-10-12 1984-10-12 Minced meat, fish, poultry or game provided with an inner garnish

Country Status (1)

Country Link
FR (1) FR2571598A1 (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2710246A1 (en) * 1993-09-20 1995-03-31 Oliver Michel Culinary preparation comprising at least two subsets and method of obtaining by separate cooking of the two subsets.
ES2177388A1 (en) * 2000-04-07 2002-12-01 Ubach Miguel Ristol Production of meat paste containing sauce consists of insertion of solid sauce between two paste layers, for liquefaction during cooking
RU2508784C1 (en) * 2013-04-22 2014-03-10 Олег Иванович Квасенков Method for production of preserves "game with garnish and steamed sauce"
RU2509488C1 (en) * 2013-04-22 2014-03-20 Олег Иванович Квасенков Method for manufacture of preserves "poultry with garnish and steamed sauce"
RU2509487C1 (en) * 2013-04-22 2014-03-20 Олег Иванович Квасенков Method for production of preserves "poultry with cabbages and steamed sauce"
RU2510690C1 (en) * 2013-04-22 2014-04-10 Олег Иванович Квасенков Method for preparation of preserves "poultry with garnish and steamed sauce"
RU2795164C1 (en) * 2022-05-23 2023-04-28 Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") Method for obtaining semi-finished minced meat and fish products

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB442644A (en) * 1935-05-14 1936-02-12 Hedley Vickers Improvements in the manufacture of meat rolls
GB1203165A (en) * 1968-11-13 1970-08-26 World Foods Corp Meat product
JPS55120773A (en) * 1979-03-12 1980-09-17 Marushin Food:Kk Preparation of precooked, cheese-containing hamburger steak

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB442644A (en) * 1935-05-14 1936-02-12 Hedley Vickers Improvements in the manufacture of meat rolls
GB1203165A (en) * 1968-11-13 1970-08-26 World Foods Corp Meat product
JPS55120773A (en) * 1979-03-12 1980-09-17 Marushin Food:Kk Preparation of precooked, cheese-containing hamburger steak

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
PATENTS ABSTRACTS OF JAPAN, vol. 4, no. 182 (C-35)[664], 16 décembre 1980; & JP - A - 55 120 773 (MARUSHIN FOODS K.K.) 17-09-1980 *
PATENTS ABSTRACTS OF JAPAN, vol. 5, no. 71 (C-54)[743], 13 mai 1981; JP - A - 56 21 577 (KOUSAKU TAGA) 28-02-1981 *

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2710246A1 (en) * 1993-09-20 1995-03-31 Oliver Michel Culinary preparation comprising at least two subsets and method of obtaining by separate cooking of the two subsets.
EP0648431A1 (en) * 1993-09-20 1995-04-19 Michel Oliver Culinary preparation comprising at least two parts: a main part and a coated sauce portion
ES2177388A1 (en) * 2000-04-07 2002-12-01 Ubach Miguel Ristol Production of meat paste containing sauce consists of insertion of solid sauce between two paste layers, for liquefaction during cooking
RU2508784C1 (en) * 2013-04-22 2014-03-10 Олег Иванович Квасенков Method for production of preserves "game with garnish and steamed sauce"
RU2509488C1 (en) * 2013-04-22 2014-03-20 Олег Иванович Квасенков Method for manufacture of preserves "poultry with garnish and steamed sauce"
RU2509487C1 (en) * 2013-04-22 2014-03-20 Олег Иванович Квасенков Method for production of preserves "poultry with cabbages and steamed sauce"
RU2510690C1 (en) * 2013-04-22 2014-04-10 Олег Иванович Квасенков Method for preparation of preserves "poultry with garnish and steamed sauce"
RU2795164C1 (en) * 2022-05-23 2023-04-28 Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") Method for obtaining semi-finished minced meat and fish products

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