FR2581842A3 - Cooked ham of modified cross section - Google Patents

Cooked ham of modified cross section Download PDF

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Publication number
FR2581842A3
FR2581842A3 FR8607153A FR8607153A FR2581842A3 FR 2581842 A3 FR2581842 A3 FR 2581842A3 FR 8607153 A FR8607153 A FR 8607153A FR 8607153 A FR8607153 A FR 8607153A FR 2581842 A3 FR2581842 A3 FR 2581842A3
Authority
FR
France
Prior art keywords
ham
section
cooked
cooked ham
modified cross
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.)
Granted
Application number
FR8607153A
Other languages
French (fr)
Other versions
FR2581842B3 (en
Inventor
Lauro Ferrarini
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.)
Ferrarini SpA
Original Assignee
Ferrarini SpA
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 Ferrarini SpA filed Critical Ferrarini SpA
Publication of FR2581842A3 publication Critical patent/FR2581842A3/en
Application granted granted Critical
Publication of FR2581842B3 publication Critical patent/FR2581842B3/en
Expired legal-status Critical Current

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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
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • 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
    • 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
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces

Abstract

The invention relates to a cooked ham 1 of modified cross section, namely in a substantially axial position the ham is traversed by a longitudinal cavity 2 which may be filled with flavourings or with food substances imparting an enhanced flavour to the cooked ham, it being possible for the said ham, moreover, to have a circular or polygonal cross section and, for cooking the said ham, it being possible for heating means to be introduced into the cavity 2, namely at the "heart" of the product.

Description

Jambon cuit de section modifiée.Cooked ham of modified section.

La présente invention concerne un jambon cuit de section modifiée.The present invention relates to a cooked ham of modified section.

On sait que, lors de la préparation des jambons cuits, un soin particulier doit être apporté à la cuisson de la chair qui, pour que la valeur du produit soit considérée satisfaisante, doit être extremement uniforme en chaque point de celui-ci, c'est-à-dire de la partie externe jusqu'au "coeur" dudit produit.We know that, during the preparation of cooked hams, special care must be taken when cooking the flesh which, for the value of the product to be considered satisfactory, must be extremely uniform at each point thereof, it that is to say from the outer part to the "core" of said product.

Les jambons jusqu'à présent préparés par des procédés connus de cuisson se présentent avec une chair qui est cuite davantage à l'extérieur, une telle absence d'uniformité ayant une incidence, comme mentionné ci-dessus, sur la valeur ou qualité du produit final.Hams hitherto prepared by known cooking methods present themselves with a flesh which is cooked more on the outside, such a lack of uniformity having an impact, as mentioned above, on the value or quality of the product. final.

En outre, les tranches que l'on peut en découper sont exclusivement constituées de jambon, si bien que si l'on désire accompagner la dégustation d'autres arômes ou aliments, il est nécessaire de les adjoindre séparément entre eux.In addition, the slices that can be cut out are made exclusively of ham, so that if you want to accompany the tasting of other flavors or foods, it is necessary to add them separately between them.

Le but de l'invention est d'obvier aux inconvénients des jambons connus et préparés jusqu'à maintenant, en réalisant un jambon cuit de section modifiée qui permette de procéder à une cuisson plus uniforme de manière à rendre le déroulement de celle-ci optimal et qui autorise, le cas échéant, sa consommation et sa dégustation mélangé avec d'autres arômes etXou aliments. The object of the invention is to obviate the drawbacks of the hams known and prepared up to now, by making a cooked ham of modified section which allows a more uniform cooking to be carried out so as to make the course thereof optimal and which authorizes, if necessary, its consumption and tasting mixed with other flavors and or food.

Ces objectifs ainsi que d'autres qui apparattront clairement ci-après, sont atteints par le jambon cuit de section modifiée, de l'invention, caractérisé par le fait qu'en position sensiblement axiale, le jambon est traversé par une cavité longitudinale.These objectives and others which will become clear below, are achieved by the cooked ham of modified section, of the invention, characterized in that in the substantially axial position, the ham is crossed by a longitudinal cavity.

D'autres caractéristiques et avantages ressortiront mieux à la lecture de la description qui va suivre d'un exemple de jambon de section modifiée conforme à l'invention, donné à titre indicatif mais nullement limitatif, en référence au dessin annexé, dans lequel
La figure unique est une vue schématique du Jambon de 1 'in- vention dont une partie est coupée pour permettre de l'ob- server à l'intérieur.Other characteristics and advantages will emerge more clearly on reading the description which follows of an example of a ham of modified section in accordance with the invention, given by way of indication but in no way limiting, with reference to the appended drawing, in which
The single figure is a schematic view of the ham of the invention, part of which is cut to allow it to be seen inside.

Plus particulièrement, on indique globalement par 1 un jambon cuit de section modifiée qui est traversé, en position sensiblement axiale, par une cavité 2 qui le parcourt sur toute sa longueur.More particularly, generally indicated by 1 is a cooked ham of modified section which is crossed, in a substantially axial position, by a cavity 2 which runs through it over its entire length.

La section du jambon est de préférence circulaire, bien que d'une manière différente, il puisse présenter une section polygonale.The section of the ham is preferably circular, although in a different way, it can have a polygonal section.

La préparation et l'utilisation du jambon de l'invention sont aisément compréhensibles d'après la description qui précède. En effet, pour la cuisson du Jambon, il est possible d'introduire dans celui-ci des moyens chauffants à l'intérieur de la cavité centrale 2 de manière à diminuer la non uniformité de température pendant ladite cuisson, en faisant également pénétrer lesdits moyens de chaleur au "codeur1 lu jambon.The preparation and use of the ham of the invention are easily understood from the description above. Indeed, for cooking the Ham, it is possible to introduce into it heating means inside the central cavity 2 so as to reduce the temperature non-uniformity during said cooking, also by making said means penetrate. heat to "coder1 read ham.

En outre, une fois la cuisson terminée, il est possible d'introduire dans la cavité 2 des arômes ou aliments de diverse nature qui, lorsqu'ils sont consommés en même temps que le jambon, rehaussent encore sa saveur déjà par ellemême excellente.In addition, once the cooking is finished, it is possible to introduce into the cavity 2 aromas or foods of various kinds which, when consumed at the same time as the ham, further enhance its already already excellent flavor.

On constate en pratique que l'invention ainsi décrite satisfait les obJectifs proposés.It can be seen in practice that the invention thus described satisfies the proposed objectives.

L'invention ainsi conçue est susceptible d'être mise en oeuvre selon de nombreuses modifications et variantes entrant toutes dans le concept inventif.The invention thus conceived is capable of being implemented according to numerous modifications and variants, all of which fall within the inventive concept.

En outre, tous les détails peuvent être remplacés par d'autres éléments techniquement équivalents.In addition, all details may be replaced by other technically equivalent elements.

Dans la pratique, les dimensions, les proportions et les formes peuvent être quelconques suivant les exigences, sans pour autant s'écarter du cadre de protection des revendications suivantes. In practice, the dimensions, proportions and shapes may be any according to the requirements, without however departing from the protective framework of the following claims.

Claims (3)

R e v e n d i c a t i o n s.R e v e n d i c a t i o n s. 1. Jambon cuit de section modifiée, caractérisé par le fait qu'en position sensiblement axiale, le jambon(1)est traversé par une cavité longitudinale (2). 1. Cooked ham of modified section, characterized in that in the substantially axial position, the ham (1) is traversed by a longitudinal cavity (2). 2. Jambon cuit de section modifiée selon la revendication 1, caractérisé par le fait que ledit jambon (1) présente une section circulaire.2. Cooked ham of modified section according to claim 1, characterized in that said ham (1) has a circular section. 3. Jambon cuit de section modifiée selon la revendication 1 et en variante à la revendication 2, caractérisé par le fait que le jambon présente une section polygonale. 3. Cooked ham of modified section according to claim 1 and as an alternative to claim 2, characterized in that the ham has a polygonal section.
FR8607153A 1985-05-16 1986-05-15 COOKED HAM OF MODIFIED SECTION Expired FR2581842B3 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IT8528967U IT211115Z2 (en) 1985-05-16 1985-05-16 COOKED HAM WITH MODIFIED SECTION

Publications (2)

Publication Number Publication Date
FR2581842A3 true FR2581842A3 (en) 1986-11-21
FR2581842B3 FR2581842B3 (en) 1987-06-19

Family

ID=11225196

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8607153A Expired FR2581842B3 (en) 1985-05-16 1986-05-15 COOKED HAM OF MODIFIED SECTION

Country Status (2)

Country Link
FR (1) FR2581842B3 (en)
IT (1) IT211115Z2 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2581840A1 (en) * 1985-05-16 1986-11-21 Ferrarini Spa Method for cooking food products such as ham and the like, mould for carrying out this method and resulting products
US5030472A (en) * 1985-10-05 1991-07-09 Logan Jr James P Spirally sliced boneless meat product
USRE35374E (en) * 1985-10-05 1996-11-05 Logan, Jr.; James P. Spirally sliced boneless meat product

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2581840A1 (en) * 1985-05-16 1986-11-21 Ferrarini Spa Method for cooking food products such as ham and the like, mould for carrying out this method and resulting products
US5030472A (en) * 1985-10-05 1991-07-09 Logan Jr James P Spirally sliced boneless meat product
USRE35374E (en) * 1985-10-05 1996-11-05 Logan, Jr.; James P. Spirally sliced boneless meat product

Also Published As

Publication number Publication date
FR2581842B3 (en) 1987-06-19
IT211115Z2 (en) 1989-02-13
IT8528967V0 (en) 1985-05-16

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