FR2590769A1 - Precooked food composition - Google Patents

Abstract

Precooked food composition based on meat, characterised in that it contains from 50 to 100 kg, and preferably 75 kg, of lean pork, 20 to 70 kg, and preferably 45 kg, of lean beef, 5 to 31 kg, and preferably 30 kg, of pork and/or beef fat, 1 to 3.5 kg, and preferably 2.2 kg, of powdered cumin, 0.5 to 4 kg, and preferably 1 kg, of salt, approximately 0.5 kg of so-called "Provence" herbs, from 10 to 20 kg of dried bread, 80 to 350, and preferably 250, eggs, and approximately 5 litres of water, the ingredients of this composition being chopped, mixed together and precooked in almost-boiling water until cooked right through.

Description

 The present invention relates to a new food composition having completely new taste qualities, as well as certain new and original presentations of this composition, in particular for industrial exploitation, in particular, although not exclusively, in the field of fast food. The invention also relates to a process for the preparation of these compositions.

 This composition is characterized by the combination of a certain number of constituents whose properties are mutually balanced to ensure the product both its mechanical strength and said taste properties, as well as by a precooking treatment bringing said product to a state where it is suitable for consumption after a very rapid passage through the grill.

The preferred formula for this composition is as follows, for 150Kg
- lean pork 75 Kg
- lean beef 45 Kg
- pork and / or beef fat 30 Kg
- eggs 250
- Flavoring
- cumin powder 2.2 Kg
- salt 1 Kg
- pepper 0.5 Kg
- Herbs called "from Provence" 0.5 Kg
- Dry bread 25 Kg
- Water 5 Kg
According to the process of the invention, the ingredients of this composition are subjected, in a preparative phase, to a chopping and a mixing of all the ingredients, then to a cooking with water after putting into the form where it will be delivered for consumption. The finished product, thus cooked, and ready to consume, as will be described in more detail below, is preferably heated by passing through the grill for a few seconds, for example in the form of thin patties.

 In putting the invention into practice, it is possible to deviate a little from the optimum proportions indicated above, provided that it remains between certain limits, determined by the respective role of the constituents considered.

 Thus, the proportion of lean pork can be increased or decreased by about 30% maximum. More would make the composition too greasy, and less would make the composition too hard and dry.

 Simultaneously, such variations in pork can be compensated for by a corresponding increase or decrease in the quantity of beef, it being understood that these variations are limited by the same considerations of hardness or fat content.

 Likewise, the proportion of pork and / or beef fat can be slightly increased (by 20% maximum) or decreased (up to 80%). An increase greater than 20% would make the composition too greasy and a greater decrease would make it too dry.

 At the same time, while, of course, in any food composition, the proportion of flavoring ingredients depends on individual taste, it should be clearly stated here that the major flavoring element of the compositions according to the invention is cumin powder, and that its proportion must be maintained in the range of 1 to 3.5 kg, always for 150 kg of composition, so that the flavor of the composition is truly optimal.

 Finally, the presence of the bread in the composition guarantees its flexibility, and to avoid a composition that is too rigid or too soft, its proportion can range from 10 to 20 kg.

 The presence of the eggs makes it possible to keep the dough with an ingredient that is less expensive than meat. The quantity of eggs can therefore vary, depending on the applications, between 80 and 350 eggs for 150 Kg.

 The so-called "Provence" herbs represent an additional contribution of flavoring agents. It is possible to add, according to taste, a certain proportion of mint leaves.

 The basic composition according to the invention being thus defined in its most general aspect, it is now necessary to specify how it can be implemented on the industrial and commercial level.

 In this regard, as indicated above, this composition must undergo, after mixing, two heat treatments.

 The first treatment consists in cooking at heart, whatever the form of marketing. This cooking is done by heating to 85-90 "C, preferably in water, for a variable time depending on the size of the product, for example about 45 minutes for a hose of 5-6 cm in diameter.

 This produces the product ready to be delivered for consumption, in the various forms which will now be discussed, it being understood that the consumer must then carry out a second heat treatment, aimed both at reheating said product and bringing it fit for consumption, especially in a fast food restaurant. In this regard, this second treatment is preferably but not limitatively a passage to the grill for a few seconds.

 Finally, with regard to said forms of reading of the product for consumption, the preferred form according to the present invention is that of a hose made of natural or synthetic material filled with the preceding composition, with a diameter ranging from 3-5 to 25- 30 cm, and a length of a few tens of centimeters. The "sausage" thus prepared, and cooked as indicated above, can be delivered as is to the user, who can keep it without alteration for a period of several tens of days. On this sausage, slices of the desired thickness are cut on demand, which are passed on each side of the grill for a few seconds, then can be served, on a plate or in a sandwich, as desired. hamburgers. In addition to the very attractive novelty of the savior of these compositions, their major advantage is their presentation as a "salami" that can be stored, while the raw minced meat used for burgers must imperatively be fresh, which prohibits its storage.

 Many other forms of use of the precooked product according to the invention are conceivable. It can be made a stuffing, usable in the manufacture of stuffed pasta such as ravioli, cannelloni and the like or in the preparation of tomes, aubergines or stuffed peppers, as well as that of stuffed poultry, in the preparation of meatballs to accompany various dishes, such as sauerkraut or couscous, all of these presentations given by way of nonlimiting examples that can be frozen for delayed delivery to various users, private or collective.

Claims (5)

1. Precooked meat-based food composition, characterized in that it contains from 50 to 100 kg, and preferably 75 kg of lean pork, from 20 to 70 kg and preferably 45 kg of lean beef, from 5 to 31 Kg, and preferably 30 Kg of pork and / or beef fat, from 1 to 3.5 Kg and preferably 2.2 Kg of cumin powder, from 0.5 to 4 Kg, and preferably 1 kg of salt, about 0.5 kg of herbs called " Provence ", from 10 to 20 kg of dry bread, 80 to 350 and preferably 250 eggs and about 5 liters of water, the ingredients of this composition being chopped, mixed together and pre-cooked in almost boiling water until cooked to heart. 2. Composition according to claim 1, presented in a natural or synthetic casing for cutting slices intended to be reheated by passage through the grill. 3. Compositions according to claim 1, presented in the form of fillings intended to fill pasta of the ravioli type, tomatoes, poultry or the like. 4. Compositions according to claim 1, presented in the form of pellets, intended to accompany dishes such as sauerkraut, couscous and the like. 5. Compositions according to any one of claims 1 to 4, delivered for private or collective consumption in frozen form.