FR2596251A1 - Method for cooking and cooling by spraying hermetically packaged products such as meats, fish, vegetables, and cooked dishes - Google Patents

Abstract

Method for cooking or cooling by spraying products which are in portions and packaged: meats, vegetables, fish, cooked dishes, etc., in a sequential or continuous apparatus operating under the principle of water spraying. The invention relates to a method for cooking and cooling products enabling all the properties of the products to be respected. It also permits better preservation of the microbiological quality of the products which are cooked directly in their package and immediately cooled. According to this method, the packaged products are placed on a grill or in a basket, in a cooking or cooling chamber, and are sprayed with temperature-regulated water which is set in motion by pumps. The packaging of the product must be hermetic, impermeable to water vapour, and resistant to heat and temperature variations. The method according to the invention is intended for production of food for subsequent consumption and for production on an industrial scale in order to produce ready-to-eat products, or for cooking involving the assembly of various individual items. It is adapted perfectly to the method of cooking under vacuum or in packaging.

Description

The present invention relates to a cooking and cooling process for portioned and packaged products: meat, fish, vegetables, ready meals, etc ...; in a sequential or continuous device operating under the principle of water spraying.

Conventional methods of cooking with hot air, ventilated or not, with or without steam, do not have the characteristics of thermal reliability necessary for respecting the physico-chemical, nutritional and organoleptic properties of the products. They are also not very energy efficient.

Radiant heating in air, whether or not it is pulsed, is not very effective, the regulations are unreliable and this results in a huge temperature difference between the periphery of the product and the core.

The introduction of saturated steam or humidity into the enclosure improves the thermal efficiency performance. These become maximum in agitated water baths during cooking in airtight packaging, but at the same time, the energy costs increase.

The sprinkling and runoff of water appears to be the best possible compromise between thermal efficiency and energy saving at low temperatures. Insofar as they also allow a small temperature difference between the core and the periphery; these processes respect all product properties. The cooking and cooling process by spraying finally helps to better preserve the microbiological quality of the protuits which are cooked directly in their packaging and immediately cooled. The cooking time / temperature couples are better controlled and there is no recontamination after cooking and cooling of products. Salt @ - the principle of spraying to ensure the rise or fall in temperature of a packaged product; the system consists either of a cooking shade and a cooling enclosure, or of a tunnel device enabling continuous cooking and cooling.

The products are placed on a grid or in a basket, in an enclosure or part of a tunnel and are sprayed with temperature-controlled water and set in motion by pumps. Spraying is done either by fixed booms or by rotating booms placed above, below and on the sides of the product; the pressure must be as low as possible to avoid mechanical actions detrimental to the texture of the product. However, the agitation of the water must be sufficient on the surface of the sachet to increase the heat exchange coefficients.

In sequential cooking modules, the water temperature is constant. In sequential cooling modules, the water temperature will first be that of running water; the latter being gradually cooled to OOc.

Finally, in continuous devices, the system will be all the more efficient when we use the principle of the counter current using tanks and pumps for water recovery. The product then moves on a conveyor belt or the equivalent.

Since the packaging must be covered with a film of water to facilitate heat transfer between the sprayed water and the product, it must be airtight, impermeable to water vapor, as well as resistant to heat and temperature variations. The packaging may be made of plastic and be in the form of sealed bags or trays.

The method according to the invention is intended for production in delayed catering and for industrial production for developing ready-to-eat products or for assembly cooking. It adapts perfectly to the vacuum cooking process or in the packaging.

Claims (4)

10 Cooking and cooling process by spraying  portioned and packaged food products, charac  terrified by continuous cooking and cooling or  discontinuous, spraying hot water for cooking  or cold water for cooling taking place at  temperature controlled to maintain the product  at the temperature set for cooking, and then its  cooling and packaging being airtight and  meeting certain physical criteria.  2 "Method according to claim 1, characterized in that  the tunnel appliance used for cooking and  continuous cooling is made more efficient  starting from the counter current system using  trays and water return pumps, the product  therefore moving on a conveyor belt or equivalent. 30 Method according to claim i characterized in that  cooking and cooling takes place discon  continuous, the water temperature being constant in the  sequential cooling modules, the temperature of  water being first that of running water, this  the latter being then: gradually cooled to O "c. 40 A method according to any one of claims  to 3 characterized in that the spraying is done ot  by fixed ramps, either by rotating ramps  placed above, below and on the sides of the  product, water being temperature regulated and  movement by pumps 50 Method according to any one of the claims of  I to 4 characterized in that the packaging is airtight  and waterproof to water vapor, as well as resistant  heat and temperature changes and may  be made of plastic and be in the form  sealed bags or trays. 60 Application of the method according to any one of the reven  dications I to 6, to the treatment of meat, fish,  vegetables and ready meals.