FR2648320A1 - PROCESS FOR COOKING A MEAT DISHWATER READY TO BE CONSUMED, AND MEAT DISH, PREPARED ACCORDING TO SAID METHOD - Google Patents

Abstract

The present invention relates to a method for cooking a meat dish comprising the steps of pretreating the meat by gripping it to retain the juices inside, transferring the meat thus seared into a container, adding a volume to the container. appropriate liquid containing edible additives, wrapping the mixture with shrink wrap or vacuum packing, heating the resulting mixture to a suitable temperature and for a suitable period of time in order to cook it, and allowing the cooked mixture to cool. The invention also relates to a meat dish prepared according to this method.

Description

-4 2648320

  Process for cooking a meat dish Drêt to consume. The invention relates to a method for cooking, in particular to a process for cooking meat dishes ready for cooking.

  consaroner after simple heating by the conscrmnateur.

  Pre-cooked foods sold to consumers are well known.

  The techniques employed generally include the steps of placing pieces of uncooked meat in a dish, baking the meat at an appropriate temperature, and then adding sauce to the dish.

  meat cooked and packed under vacuum or freeze the finished product.

  A major disadvantage of conventional cooking processes is the excess of juice released by the meat during cooking; the material used for the sauce is a concentrated broth or juice obtained from the cooking of other meats that are not then part of

  dish; and it is obviously difficult to limit the volume of the juice.

  All of these disadvantages result in a product having a mixture of flavors between the juice from the meat of the product and that of the other meat, and the product obtained generally has a flavor

bland and unappetizing.

  The object of the present invention is to overcome these problems.

  It therefore proposes a method for cooking a meat dish comprising the steps of: (a) pre-treating the meat by grasping it to retain the juices inside; (b) transfer the meat thus seized into a container; (c) adding to the container a suitable volume of liquid containing edible additives; (d) wrap the mixture with a shrink wrap or vacuum pack it; (e) heating the resulting mixture to a suitable temperature and for a suitable period of time for cooking; and

  (f) allow the cooked mixture to cool.

  The preheating phase of the meat consists in grilling the meat

  ci at a temperature in a range from 220 ° C to 290 ° C

  for a period of 20 to 55 seconds.

  Meat is preferably selected from a group

  including boneless beef, pork, lamb or poultry.

  Preferably, it consists essentially of pieces

  diced to a size of 20 minutes and 80 mm.

  The liquid preferably contains water in which have been dissolved or to which appropriate edible additives have been added. The additives are preferably selected from a group comprising salt, a natural seasoning, spices, milk,

  yogurt, wine or other edible products.

  The liquid of step (c) should preferably be relatively

  hot, for example at least 70 ° C, and added to the hot meat.

  The process according to the invention offers a final product which does not have the disadvantages of the conventional product. In particular, the pretreatment step of the meat, prior to that of cooking the mixture obtained, allows the meat to retain up to 25% of the juice previously released by it in the conventional method. As a result, the consistency of the resulting sauce can be better controlled.

cooking the mixture.

  In addition, contrary to the conventional technique, the pretreated meat is cooked in its own juice to which appropriate additives have been added, as indicated above. As a result, a marinade containing the juice from the meat is obtained, resulting in a product that has a more natural flavor and reflects as closely as possible the techniques used to produce a dish or similar product made in a dnsantic environment or restoration

  and intended for immediate consumption.

  The apparatus to be used for carrying out the process according to the invention is well known and does not need to be described in

this specification.

  We will understand better the invention described in the reading of the

  following detailed description, with reference to three given preparations

  as non-limiting examples.

(A) PREPARATION OF STROGANOF BEEF

  The preselected beef is cut into cubes either by hand or by mechanical means in a conventional manner. The cubed meat is then roasted in a grill at a temperature ranging from 220 ° C to 290 ° C for about 30 seconds, so that each face of the cube is grasped or the proteins present on each of the faces of the cube. are denatured. During this process, the

  meat loses 10 to 15% of its initial weight.

  At the same time, Stroganoff sauce is prepared following a

  conventional recipe predetermined while heating up to about 80'C.

  Grilled beef cubes and hot sauce are mixed

  in proportions of 40% to 60% beef, in a suitable tray.

  A vacuum is made so that the free space of the board is set

  depression and the plateau is sealed.

  The trays are then cooked in a humid atmosphere, at a temperature of about 95 ° C. for 5 hours, until the meat

be tender.

  (B) PREPAPRAT ON LAMB ROJAN JOSH

  A lamb or shoulder of lamb that has been properly dressed is cut into cubes either by hand or by well-known mechanical means. The cubed meat is then placed in an automatic grill system, at a temperature in the range of 220 ° C to 290 ° C for about 25 seconds, so that all the faces of the meat are seized. While she is cooking, the meat will lose

at 15% of its initial weight.

  In the same trek, Rojan Josh sauce is prepared according to a classic recipe from a mixture of water, spices and

  thickener. The sauce mixture is heated to 80 ° C.

  Grilled meat cubes and hot sauce are mixed

  in a suitable tray, in proportions of 35% to 50% of meat.

  The trays are then evacuated and sealed.

  The mixture contained in the trays is then cooked in

  humid atmosphere, at a temperature of about 95 ° C for 5 hours.

  (PREPARATION OF A STEAK AND RCGNONS PIE)

  Beef is cut into cubes either by hand or by well-known means. Similarly, the kidneys are cut into cubes. Both ingredients are placed in an automatic grill system at a temperature in a range of from 220 ° C to 290 ° C for 35 seconds so that the meat is grasped on all sides. During this operation, the beef will lose 10 to 15% of its initial weight and

kidneys up to 30%.

  Beef and kidneys are then placed in a suitable tray in a ratio of 2: 1 or another proportion,

  according to customer requirements.

  The beef and kidney sauce is prepared according to a classic recipe, using water and a mixture of spices and thickener, and brought to a temperature of 80 ° C. The hot sauce is

  poured into the tray which is then sealed under vacuum.

  The tray is then placed on a cooking cart and baked in a humid atmosphere at a temperature of about 95 ° C for hours. After cooking all products, they are allowed to cool, then the tray and similar trays are packaged for shipment. The product buyer simply needs to make

  heat the product in a conventional oven or microwave oven.

  waves to be able to enjoy a cooking meal.

  Although the previous description focused on three

  prepared by the method of the present invention, it is understood that it is not limited to the particular examples described, which may be subject to significant modifications and changes

  without departing from the scope of the invention.

Claims (9)

  A method of cooking a meat dish, characterized in that it comprises the steps of: (a) pre-treating the meat by grasping it to retain the juices therein; (b) transfer the meat so seized into a container; (c) adding to the container a suitable volume of liquid containing edible additives; (d) wrap the mixture with a shrink wrap or vacuum pack it; (e) heating the resulting mixture to an appropriate temperature and for a suitable period of time for cooking; and   (f) allow the cooked mixture to cool.   2. Method according to claim 1, characterized in that the step of pretreatment of the meat consists in grilling it at a temperature in a range from 220 ° C to 290 ° C during a duration of 20 to 55 seconds.   3. Method according to claim 1 or 2, characterized in that the meat is chosen from a group comprising beef,   boneless pork, lamb or poultry.   4. Method according to any one of claims 1 to 3,   characterized in that the meat consists essentially of pieces   diced to a size of 20 minutes and 80 mm.   5. Method according to any one of claims 1 to 4,   characterized in that the liquid is preferably composed of water in which have been dissolved or to which additives have been added suitable edibles.   6. Process according to any one of claims 1 to 5,   characterized in that the additives are selected from a group consisting of salt, a natural seasoning, spices, milk,   yogurt, wine or other edible products.   7. Method according to any one of claims 1 to 6,   characterized in that the liquid of step (c) is relatively hot and added to hot meat.   8. Method according to claim 7, characterized in that the   the temperature of the liquid is at least 70 ° C.   9. Meat dish prepared using the process according to one of   any of claims 1 to 8.