FR2572896A1 - Produit dietetique non pane, precuit et congele, a base de viande ou de volaille, d'aspect appetissant apres chauffage au four pour etre servi - Google Patents
Produit dietetique non pane, precuit et congele, a base de viande ou de volaille, d'aspect appetissant apres chauffage au four pour etre servi Download PDFInfo
- Publication number
- FR2572896A1 FR2572896A1 FR8516024A FR8516024A FR2572896A1 FR 2572896 A1 FR2572896 A1 FR 2572896A1 FR 8516024 A FR8516024 A FR 8516024A FR 8516024 A FR8516024 A FR 8516024A FR 2572896 A1 FR2572896 A1 FR 2572896A1
- Authority
- FR
- France
- Prior art keywords
- meat
- product
- layer
- marinade
- portions
- 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.)
- Pending
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 39
- 244000144977 poultry Species 0.000 title claims abstract description 21
- 235000015090 marinades Nutrition 0.000 claims abstract description 25
- 239000007788 liquid Substances 0.000 claims abstract description 10
- 239000010410 layer Substances 0.000 claims description 22
- 235000013599 spices Nutrition 0.000 claims description 18
- 235000013305 food Nutrition 0.000 claims description 17
- 235000013622 meat product Nutrition 0.000 claims description 15
- 239000003921 oil Substances 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 8
- 102000004169 proteins and genes Human genes 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 7
- 150000008163 sugars Chemical class 0.000 claims description 7
- 239000004278 EU approved seasoning Substances 0.000 claims description 6
- 238000004040 coloring Methods 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 6
- 239000002344 surface layer Substances 0.000 claims description 6
- 102000003505 Myosin Human genes 0.000 claims description 5
- 108060008487 Myosin Proteins 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 238000005470 impregnation Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 4
- 235000020991 processed meat Nutrition 0.000 abstract description 2
- 235000020995 raw meat Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 64
- 239000000796 flavoring agent Substances 0.000 description 17
- 235000019634 flavors Nutrition 0.000 description 17
- 241000287828 Gallus gallus Species 0.000 description 14
- 235000013330 chicken meat Nutrition 0.000 description 14
- 235000013594 poultry meat Nutrition 0.000 description 14
- 239000003925 fat Substances 0.000 description 10
- 239000011248 coating agent Substances 0.000 description 8
- 238000000576 coating method Methods 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 8
- 230000001070 adhesive effect Effects 0.000 description 6
- 238000007710 freezing Methods 0.000 description 6
- 230000008014 freezing Effects 0.000 description 6
- 206010034203 Pectus Carinatum Diseases 0.000 description 5
- 239000000853 adhesive Substances 0.000 description 5
- 235000005911 diet Nutrition 0.000 description 5
- 230000000378 dietary effect Effects 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 238000013019 agitation Methods 0.000 description 4
- 235000013611 frozen food Nutrition 0.000 description 4
- 235000013613 poultry product Nutrition 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 238000003908 quality control method Methods 0.000 description 3
- 238000003303 reheating Methods 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 235000021168 barbecue Nutrition 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 235000021438 curry Nutrition 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- CXURGFRDGROIKG-UHFFFAOYSA-N 3,3-bis(chloromethyl)oxetane Chemical compound ClCC1(CCl)COC1 CXURGFRDGROIKG-UHFFFAOYSA-N 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 241000288147 Meleagris gallopavo Species 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 241000785681 Sander vitreus Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000005899 aromatization reaction Methods 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 235000020996 boneless meat Nutrition 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 239000011247 coating layer Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000019503 curry powder Nutrition 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005289 dietary characteristics Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- -1 low in calories Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/26—Apparatus for preserving using liquids ; Methods therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- A23L13/57—Coating with a layer or stuffing
-
- 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
- A23L13/77—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by mechanical treatment, e.g. kneading, rubbing or tumbling
-
- 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
- A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Mechanical Engineering (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US66985484A | 1984-11-09 | 1984-11-09 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| FR2572896A1 true FR2572896A1 (fr) | 1986-05-16 |
Family
ID=24687998
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR8516024A Pending FR2572896A1 (fr) | 1984-11-09 | 1985-10-29 | Produit dietetique non pane, precuit et congele, a base de viande ou de volaille, d'aspect appetissant apres chauffage au four pour etre servi |
Country Status (5)
| Country | Link |
|---|---|
| CA (1) | CA1271941A (it) |
| DE (1) | DE3537892A1 (it) |
| FR (1) | FR2572896A1 (it) |
| IT (1) | IT1237361B (it) |
| MX (1) | MX7611E (it) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0469652A1 (en) * | 1990-06-22 | 1992-02-05 | Stork Protecon B.V. | Meat snack and method for applying a preservative coating around a piece of meat in order to obtain such a snack |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3605828A1 (de) * | 1986-02-22 | 1987-08-27 | Katharina Klein | Fleischpastete und verfahren zu ihrer herstellung |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3769027A (en) * | 1971-03-11 | 1973-10-30 | R Mangiere | Dry powder for glazing foodstuffs |
| US3928634A (en) * | 1973-11-16 | 1975-12-23 | Geno N Gasbarro | Method for marinating poultry products |
| BE880315A (nl) * | 1978-11-29 | 1980-05-29 | Polak Frutal Works | Werkwijze voor het toebereiden van voedingsmiddelen met microgolfstraling |
| US4252832A (en) * | 1979-03-14 | 1981-02-24 | Moody Robert D | Microwave-cooking browning composition |
| JPS58129942A (ja) * | 1982-01-27 | 1983-08-03 | Nitto Seifun Kk | フライ様食品の製造法 |
-
1985
- 1985-10-03 CA CA000492215A patent/CA1271941A/en not_active Expired - Lifetime
- 1985-10-23 MX MX8540U patent/MX7611E/es unknown
- 1985-10-24 DE DE19853537892 patent/DE3537892A1/de not_active Withdrawn
- 1985-10-29 FR FR8516024A patent/FR2572896A1/fr active Pending
- 1985-11-08 IT IT8548758A patent/IT1237361B/it active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3769027A (en) * | 1971-03-11 | 1973-10-30 | R Mangiere | Dry powder for glazing foodstuffs |
| US3928634A (en) * | 1973-11-16 | 1975-12-23 | Geno N Gasbarro | Method for marinating poultry products |
| BE880315A (nl) * | 1978-11-29 | 1980-05-29 | Polak Frutal Works | Werkwijze voor het toebereiden van voedingsmiddelen met microgolfstraling |
| US4252832A (en) * | 1979-03-14 | 1981-02-24 | Moody Robert D | Microwave-cooking browning composition |
| JPS58129942A (ja) * | 1982-01-27 | 1983-08-03 | Nitto Seifun Kk | フライ様食品の製造法 |
Non-Patent Citations (2)
| Title |
|---|
| CHEMICAL ABSTRACTS, vol. 79, no. 13, 24 décembre 1973, page 217, résumé no. 145058r, Columbus, Ohio, US; & JP-A-73 16 179 (TOKYO SHIBAURA ELECTRIC CO., LTD) 19-05-1973 * |
| PATENT ABSTRACTS OF JAPAN, vol. 7, no. 242 (C-192)[1387], 27 octobre 1983; & JP-A-58 129 942 (NITSUTOU SEIFUN K.K.) 03-08-1983 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0469652A1 (en) * | 1990-06-22 | 1992-02-05 | Stork Protecon B.V. | Meat snack and method for applying a preservative coating around a piece of meat in order to obtain such a snack |
Also Published As
| Publication number | Publication date |
|---|---|
| IT1237361B (it) | 1993-05-31 |
| MX7611E (es) | 1990-03-27 |
| IT8548758A0 (it) | 1985-11-08 |
| DE3537892A1 (de) | 1986-05-15 |
| CA1271941A (en) | 1990-07-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4940590A (en) | Marinated meat and poultry products having a glazed coating and method for producing such products | |
| US5266340A (en) | Process for preparing batter-coated, chilled food products | |
| US3078172A (en) | Prepared frozen food for cooking and method of preparing the same | |
| US3656969A (en) | Breaded vegetable method | |
| US5429831A (en) | Marinated meat and poultry products having a glazed coating and method for producing such products | |
| KR102086143B1 (ko) | 삼겹살 돈까스 제조방법 및 그에 의해 제조된 삼겹살 돈까스 | |
| JP2571555B2 (ja) | 家禽肉または獣肉片の処理加工方法 | |
| US5527557A (en) | Edible artificial skin forming composition | |
| JP5089393B2 (ja) | 料理におけるカカオバターの使用 | |
| KR20180119807A (ko) | 치즈김치삼겹살꼬치구이 | |
| WO2020027698A1 (ru) | Способ производства готовых вторых блюд замороженных с покрытием | |
| US6117463A (en) | Process for preparing battered foods | |
| FR2572896A1 (fr) | Produit dietetique non pane, precuit et congele, a base de viande ou de volaille, d'aspect appetissant apres chauffage au four pour etre servi | |
| KR20200008285A (ko) | 카카오립이 함유된 건식숙성 돈가스의 제조방법 및 이에 따라 제조된 돈가스 | |
| JPH0775514A (ja) | セルロース入りパン粉、セルロース入りバッターミックスおよびそれらを使用した電子レンジ調理加熱用油ちょう済パン粉付フライ食品の製造方法 | |
| KR20210092632A (ko) | 풍미가 개선된 돼지막창 제조방법 | |
| CA1063421A (en) | Dry mix for coating foods and process | |
| JP3315384B2 (ja) | カツレツ肉及びカツレツの製造方法 | |
| JP2645037B2 (ja) | フライ食品の製造方法 | |
| GB2284136A (en) | Batter coated frozen food | |
| RU2195136C1 (ru) | Способ панирования пищевых продуктов | |
| KR19990073540A (ko) | 닭고기를원료로한튀김냉동식품의제조방법 | |
| JPH06245741A (ja) | ロールキャベツコロッケの製造方法 | |
| KR20040045509A (ko) | 닭만두 및 이를 이용한 조리식품 | |
| JP2023040923A (ja) | とんカツ用半調理品及びとんカツ |