FR2660164A1 - Picking method and method for preparing precooked (ready-prepared) dishes based on flowers and flower vegetables - Google Patents

Abstract

The invention relates to a picking method and method for preparing precooked dishes based on flowers and flower vegetables, cultivated and prepared on an industrial scale, throughout the year, using very specific soil preparation, fertilisation, planting density and crop protection treatment (integrated pest control) techniques. According to the invention, the type of method in question essentially consists in: a) keeping the flower or the flower vegetable below 10 DEG C, from the moment it is picked until it is cooked which has to take place a maximum of 5 hours after picking; b) introducing into the flower in question, once the flower or flower vegetable has been prepared, a raw or cooked stuffing based particularly on fish, meat and/or vegetables; c) cooking the product thus obtained, after it has been packaged under vacuum in a transparent food-grade pack, in a saturated steam oven for 10 to 30 minutes.

Description

COLLECTION AND PREPARATION PROCESS
FLOWER AND FLOWER-BASED KITCHENS
FLOWER VEGETABLES
The invention relates to methods of picking and preparing cooked dishes based on flowers and flowering vegetables, grown and prepared industrially, all year round, using soil preparation, fertilization, density techniques. very specific planting and phytosanitary treatments (integrated pest management).

 In the known technique, in the kitchen, dishes prepared from flowers or flowering vegetables are prepared, but in a punctual and artisanal manner, for immediate consumption, without there being a continuous chain, all year round, between the production, preparation and offline consumption of the resulting cooked meals.

 The invention aims to achieve said continuous chain on several levels 1) that of production, by the use of modern techniques involving soil preparation (sanding for example), fertilization (dosage of fertilizing units such as for example the nitrogen), planting density and phytosanitary treatments (integrated pest management); 2) that of picking, by the introduction of appropriate techniques relating to the appropriate time, of picking, handling of flowers and flowering vegetables and conditions of storage temperature; 3) that of culinary preparation and packaging of cooked products for delayed consumption (up to around twenty days for example).

 The characteristics and advantages of the invention will appear on reading the following detailed description of a preferred embodiment of the invention given by way of example only.

 According to the invention, the method of picking and preparing cooked dishes based on flowers and flowering vegetables consists in a) keeping the flower or the vegetable flower below 10 C, from the moment of picking and until '' cooking which must take place within a maximum of 5 hours; b) to introduce into the corresponding flower, once the flower or vegetable flower is trimmed, stuffing, raw or cooked, based in particular on fish, meat and / or vegetables c) to cook the product thus obtained, beforehand placed under vacuum in a transparent food packaging, in a humid steam oven for 10 to 30 minutes; d) continuously refrigerating the product thus obtained in a rapid cooling cell; e) store and distribute it while keeping it at a temperature always below 5 C.

To avoid handling, it is preferable to pick the product open flower which facilitates the introduction of the stuffing.

After picking, it is preferable to place the flower vegetable on a honeycomb tray which keeps it flower at the top, the body of the vegetable passing through the honeycomb.

Among the usable flower vegetables, the zucchini flower is the pilot product which must be picked the only day and at the only hours when the flower is open.

The product obtained by implementing the method according to the invention consists of a stuffed flower or vegetable flower, cooked and sold, under vacuum, in a food package, for example transparent.

 Of course, the invention is not limited to the stages of the process described, for which other variants can be provided without thereby departing from the scope of the invention.

Claims (5)

 1- Method of picking and preparing cooked dishes based on flowers and flowering vegetables, grown and prepared industrially, all year round, using soil preparation techniques, fertilization, planting density and very specific phytosanitary treatments, characterized in that it consists in a) keeping the flower or the vegetable flower, below 10 C, from the moment of picking and until cooking which must take place within a maximum period of 5 hours ; b) to introduce into the corresponding flower, once the flower or vegetable vegetable is ready, stuffing, raw or cooked, based in particular on fish, meat and / or vegetables; c) baking the product thus obtained, previously placed under vacuum in a transparent food packaging, in a humid steam oven for 10 to 30 minutes d) refrigerating the product thus obtained, continuously, in a rapid cooling cell; e) store and distribute it while keeping it at a temperature always below 5 C.  2- Method according to claim 1, characterized in that the flower and the vegetable flower are picked open flowers so as to allow the introduction of the stuffing without any manipulation.  3- A method according to claim 1, characterized in that the flower vegetable is placed, after picking, on a honeycomb tray which keeps it flower at the top.  4- Method according to any one of the preceding claims, characterized in that the flower vegetable used is the zucchini flower.  5- Product obtained by the implementation of the method according to any one of the preceding claims, characterized in that it is constituted by a flower or a vegetable vegetable stuffed, cooked and marketed, under vacuum, in a transparent food packaging.