FR2707460A1 - Method of preparing a turkey-base food product and food product thus obtained - Google Patents

Method of preparing a turkey-base food product and food product thus obtained Download PDF

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Publication number
FR2707460A1
FR2707460A1 FR9308736A FR9308736A FR2707460A1 FR 2707460 A1 FR2707460 A1 FR 2707460A1 FR 9308736 A FR9308736 A FR 9308736A FR 9308736 A FR9308736 A FR 9308736A FR 2707460 A1 FR2707460 A1 FR 2707460A1
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France
Prior art keywords
marinade
vacuum
mustard
meat
jeeger
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Granted
Application number
FR9308736A
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French (fr)
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FR2707460B1 (en
Inventor
Villaume Roger
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3V SA
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3V SA
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Publication of FR2707460B1 publication Critical patent/FR2707460B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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Classifications

    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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
    • A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • A23L13/57—Coating with a layer or stuffing

Abstract

The present invention relates to a method for preparing a turkey product and to the food product thus obtained. Method characterised in that it basically consists in using, by way of preference, a part of the top of a turkey poult thigh, in removing the skin, boning it, and then salting (curing) the meat in a marinade in a vacuum churn, in adding mustard to the marinade at the end of the salting treatment, and then leaving the meat to stand in the marinade, and then shaping the roast by means of a vacuum press and surrounding it with a beef collagen sheet and securing it altogether with thread, and then placing the product obtained in a vacuum pack and adding mustard and a universal coating binder thereto, and then vacuum-sealing the pack and, finally, in freezing the product obtained in a tunnel freezer.

Description

Procédé de préparation d'un produit alimentaire
à base de dinde et produit alimentaire ainsi obtenu
La présente invention concerne le domaine de l'industrie alimentaire, en particulier des plats cuisinés, et a pour objet un procédé de préparation d'un produit alimentaire à base de dinde.Method for preparing a food product
made from turkey and food product thus obtained
The present invention relates to the field of food industry, in particular ready meals, and relates to a process for preparing a food product based on turkey.

L'invention a également pour objet un produit alimentaire obtenu par mise en oeuvre de ce procédé. The invention also relates to a food product obtained by implementing this process.

I1 existe actuellement différentes préparations alimentaires, notamment à base de viande, pouvant être conditionnées en vue d'une consommation rapide, après simple réchauffage, c'est-à-dire ne nécessitant aucune préparation annexe, à savoir de cuisson primaire, de préparation et d'assaisonnement. Ces préparations consistent essentiellement en des préparations de viande de boeuf en sauce ou encore de viande de porc préalablement salée et cuite. There are currently various food preparations, in particular based on meat, which can be packaged for rapid consumption, after simple reheating, that is to say requiring no additional preparation, namely primary cooking, preparation and seasoning. These preparations essentially consist of preparations of beef in sauce or of previously salted and cooked pork.

En ce qui concerne la viande de porc, on con nat en particulier une préparation à base de moutarde appelée palette à la diable". As far as pork is concerned, we especially know a mustard-based preparation called the devil's palette ".

Cependant, il n'existe actuellement aucune préparation à base de viande de volaille, en particulier à base de dinde ou de dindonneau, qui est très fibreuse et nécessite, de ce fait, pour présenter de bonnes qualités gustatives, une préparation très élaborée. However, there is currently no preparation based on poultry meat, in particular based on turkey or turkey, which is very fibrous and therefore requires, in order to present good taste qualities, a very elaborate preparation.

La présente invention a pour but de pallier cet inconvénient. The object of the present invention is to overcome this drawback.

Elle a, en effet, pour objet un procédé de préparation d'un produit alimentaire à base de dinde caractérisé en ce qu'il consiste essentiellement à utiliser, de préférence, un morceau du haut de la cuisse d'un dindonneau, à en retirer la peau, puis à le désosser, à traiter ensuite la viande par salaison, en marinade dans une baratte sous vide, à adjoindre de la moutarde à la marinade, en fin de traitement de salaison, puis à laisser reposer la viande sans la marinade, à réaliser ensuite le formage du rôti au moyen d'un poussoir sous vide et à l'entourer d'une feuille de collagène de boeuf et d'un filet de maintien, à mettre alors l'ensemble obtenu dans un sac sous vide, à y rajouter de la moutarde et un liant universel d'enrobage, puis à le mettre sous vide et à le fermer et, enfin, à surgeler le produit obtenu en tunnel. It has, indeed, for object a process for the preparation of a food product based on turkey characterized in that it essentially consists in using, preferably, a piece of the top of the thigh of a turkey, to remove therefrom the skin, then boning it, then treating the meat by salting, marinating in a vacuum churn, adding mustard to the marinade, at the end of the salting treatment, then letting the meat stand without the marinade, then carry out the forming of the roast by means of a vacuum filler and surround it with a sheet of beef collagen and a holding net, then put the assembly obtained in a vacuum bag, add mustard and a universal coating binder, then put it in a vacuum and close it and, finally, freeze the product obtained in the tunnel.

Conformément à une caractéristique de l'invention, le traitement par salaison est effectué pendant environ 15 heures à une température d'environ 2"C et sous une dépression d'un bar. According to a characteristic of the invention, the salt treatment is carried out for approximately 15 hours at a temperature of approximately 2 "C and under a vacuum of one bar.

La baratte utilisée à cet effet est destinée à réaliser un mélange intime des aromates avec la viande et le poussoir sous vide, connu en soi, est destiné à réaliser un formage du produit. The churn used for this purpose is intended to produce an intimate mixture of the spices with the meat and the vacuum filler, known per se, is intended to carry out a forming of the product.

La marinade utilisée pour la salaison est avantageusement un mélange d'épices connu sous la dénomination commerciale Glutoni 50 de la Société JEEGER, de sel nitrité, de sel de ménage, de persil, de thym, de muscade, d'un mélange d'aromates connu sous la dénomination commerciale Natochain de la Société JEEGER et de fines herbes. The marinade used for salting is advantageously a mixture of spices known under the trade name Glutoni 50 from the company JEEGER, nitrite salt, household salt, parsley, thyme, nutmeg, a mixture of spices known under the trade name Natochain of the company JEEGER and fine herbs.

Cette marinade présente, conformément à une autre caractéristique de l'invention, la composition suivante mélange d'épices connu sous la dénomination commerciale Glutoni 50 de la Société JEEGER 6 g/Kg sel nitrité 13 g/Kg sel de ménage 10 g/Kg persil, thym, muscade, mélange d'aromates connu sous la dénomination commerciale
Natochain de la Société JEEGER et fines herbes 5g/Kg eau
L'adjonction de moutarde à la marinade est ef fectuée au cours de la dernière heure du traitement en baratte, à raison de 15 % en poids de la marinade.This marinade has, in accordance with another characteristic of the invention, the following composition mixture of spices known under the trade name Glutoni 50 from the company JEEGER 6 g / Kg nitrite salt 13 g / Kg household salt 10 g / Kg parsley , thyme, nutmeg, mixture of herbs known under the trade name
Natochain from JEEGER and herbs 5g / Kg water
The addition of mustard to the marinade is made during the last hour of the churn treatment, at a rate of 15% by weight of the marinade.

Après traitement en baratte, la viande est laissée à reposer pendant environ trois heures. After processing in a churn, the meat is left to stand for approximately three hours.

L'application de la feuille de collagène autour du rôti est effectuée automatiquement de manière connue, à la sortie du poussoir sous vide. Ensuite, le produit obtenu est muni, de manière également connue, d'un filet de maintien par passage dans un cône destiné à cet effet. The application of the collagen sheet around the roast is carried out automatically in a known manner, at the outlet of the vacuum filler. Then, the product obtained is provided, in a manner also known, with a holding net by passing through a cone intended for this purpose.

Ce filet est avantageusement un filet à quatorze mailles du type connu sous la dénomination commerciale Sous ana de la Société SOUSANA.This net is advantageously a net with fourteen meshes of the type known under the trade name Sous ana of the company SOUSANA.

L'enrobage de moutarde s'effectue à raison de 5 % en poids du produit obtenu et le liant universel, qui est une gélatine d'origine animale, est mélangé à la moutarde à raison de 20 grammes par kilogramme de moutarde. The mustard coating is carried out at a rate of 5% by weight of the product obtained and the universal binder, which is a gelatin of animal origin, is mixed with the mustard at the rate of 20 grams per kilogram of mustard.

Ce liant universel est un liant aromatisé permettant l'obtention d'un produit compact lors de la coupe et de retenir la moutarde lors du traitement en baratte. This universal binder is a flavored binder allowing a compact product to be obtained during cutting and to retain the mustard during the churn processing.

La surgélation du produit obtenu en tunnel est effectuée, de préférence, à une température de -40 C, immédiatement après la mise sous vide et la fermeture du sac de protection. The freezing of the product obtained in the tunnel is preferably carried out at a temperature of -40 C, immediately after evacuating and closing the protective bag.

L'invention a également pour objet un produit alimentaire obtenu par application du procédé susvisé, caractérisé en ce qu'il est essentiellement constitué par une viande rouge de dindonneau issue, de préférence, d'un haut de cuisse et dont la peau est retirée, cette viande étant préalablement traitée par salaison dans une marinade composée d'un mélange d'épices connu sous la dénomination commerciale Glutoni 50 de la Société JEEGER, de sel nitrité, de sel de ménage, de persil, de thym, de muscade, d'un mélange d'aromates connu sous la dénomination commerciale Natochain de la Société JEEGER, de fines herbes et d'eau, par un collagène de boeuf, par un filet de maintien, par un enrobage de moutarde et de liant universel et par un sac de protection sous vide. The subject of the invention is also a food product obtained by application of the abovementioned process, characterized in that it essentially consists of red turkey meat preferably obtained from a thigh and from which the skin is removed, this meat being previously treated by salting in a marinade composed of a mixture of spices known under the trade name Glutoni 50 from the company JEEGER, nitrite salt, household salt, parsley, thyme, nutmeg, a mixture of herbs known under the trade name Natochain from the Company JEEGER, herbs and water, by a beef collagen, by a support net, by a coating of mustard and universal binder and by a bag of vacuum protection.

Grâce à l'invention, il est possible de réaliser un produit alimentaire à base de volaille, en particulier de dindonneau, pouvant être préparé sans foie, présentant une forme de rôti et facilement tranchable en forme de palet. Thanks to the invention, it is possible to produce a food product based on poultry, in particular turkey, which can be prepared without liver, having a roast shape and easily slicable in the shape of a puck.

Un tel produit, à base de volaille, est particulièrement diététique et présente un goût très agréable du fait du traitement de salaison en marinade, qui permet un mélange intime des différentes épices et de la moutarde. Such a product, based on poultry, is particularly dietetic and has a very pleasant taste due to the salting treatment in marinade, which allows an intimate mixture of the different spices and mustard.

Bien entendu, l'invention n'est pas limitée au mode de réalisation décrit. Des modifications restent possibles, notamment du point de vue du mélange des divers constituants, sans sortir pour autant du domaine de protection de l'invention.  Of course, the invention is not limited to the embodiment described. Modifications remain possible, in particular from the point of view of the mixture of the various constituents, without thereby departing from the scope of protection of the invention.

Claims (11)

REVENDICATIONS 1. Procédé de préparation d'un produit alimentaire à base de dinde caractérisé en ce qu'il consiste essentiellement à utiliser, de préférence, un morceau du haut de la cuisse d'un dindonneau, à en retirer la peau, puis à le désosser, à traiter ensuite la viande par salaison, en marinade dans une baratte sous vide, à adjoindre de la moutarde à la marinade, en fin de traitement de salaison, puis à laisser reposer la viande sans la marinade, à réaliser ensuite le formage du rôti au moyen d'un poussoir sous vide et à l'entourer d'une feuille de collagène de boeuf et d'un filet de maintien, à mettre alors l'ensemble obtenu dans un sac sous vide, à y rajouter de la moutarde et un liant universel d'enrobage, puis à le mettre sous vide et à le fermer et, enfin, à surgeler le produit obtenu en tunnel. 1. Process for the preparation of a turkey-based food product, characterized in that it consists essentially of using, preferably, a piece of the top of the thigh of a turkey, removing the skin, then boning it , then treat the meat by salting, marinating in a vacuum churn, add mustard to the marinade, at the end of the curing process, then leave the meat to stand without the marinade, then form the roast by means of a vacuum filler and surrounding it with a sheet of beef collagen and a holding net, then put the resulting assembly in a vacuum bag, add mustard and a universal coating binder, then to put it under vacuum and to close it and, finally, to freeze the product obtained in tunnel. 2. Procédé, suivant la revendication 1, caractérisé en ce que le traitement par salaison est effectué pendant environ 15 heures à une température d'environ 2"C et sous une dépression d'un bar. 2. Method according to claim 1, characterized in that the salting treatment is carried out for approximately 15 hours at a temperature of approximately 2 "C and under a vacuum of one bar. 3. Procédé, suivant la revendication 1, caractérisé en ce que la marinade utilisée pour la salaison est avantageusement un mélange d'épices connu sous la dénomination commerciale Glutoni 50 de la Société JEEGER, de sel nitrité, de sel de ménage, de persil, de thym, de muscade, d'un mélange d'aromates connu sous la dénomination commerciale Natochain de la Société JEEGER et de fines herbes. 3. Method according to claim 1, characterized in that the marinade used for salting is advantageously a mixture of spices known under the trade name Glutoni 50 from the company JEEGER, nitrite salt, household salt, parsley, thyme, nutmeg, a mixture of herbs known under the trade name Natochain from the Company JEEGER and fine herbs. 4. Procédé, suivant l'une quelconque des revendications 1 à 3, caractérisé en ce que la marinade présente la composition suivante mélange d'épices connu sous la dénomination commerciale Glutoni 50 de la Société JEEGER 6 g/Kg sel nitrité 13 g/Kg sel de ménage 10 g/Kg persil, thym, muscade, mélange d'aromates connu sous la dénomination commerciale 4. Method according to any one of claims 1 to 3, characterized in that the marinade has the following composition mixture of spices known under the trade name Glutoni 50 from the company JEEGER 6 g / Kg nitrite salt 13 g / Kg household salt 10 g / Kg parsley, thyme, nutmeg, mixture of aromatics known under the trade name Natochain de la Société JEEGER et fines herbes 5g/Kg eauNatochain from JEEGER and herbs 5g / Kg water 5. Procédé, suivant la revendication 1, caractérisé en ce que l'adjonction de moutarde à la marinade est effectuée au cours de la dernière heure du traitement en baratte, à raison de 15 % en poids de la marinade. 5. Method according to claim 1, characterized in that the addition of mustard to the marinade is carried out during the last hour of the churn processing, at a rate of 15% by weight of the marinade. 6. Procédé, suivant la revendication 1, caractérisé en ce que, après traitement en baratte, la viande est laissée à reposer pendant environ trois heures. 6. Method according to claim 1, characterized in that, after treatment in a churn, the meat is left to stand for about three hours. 7. Procédé, suivant la revendication 1, caractérisé en ce que le filet de maintien est avantageusement un filet à quatorze mailles. 7. Method according to claim 1, characterized in that the retaining net is advantageously a net with fourteen meshes. 8. Procédé, suivant la revendication 1, caractérisé en ce que l'enrobage de moutarde s'effectue à raison de 5 % en poids du produit obtenu et le liant universel, qui est une gélatine d'origine animale, est mélangé à la moutarde à raison de 20 grammes par kilogramme de moutarde. 8. Method according to claim 1, characterized in that the mustard coating is carried out at a rate of 5% by weight of the product obtained and the universal binder, which is a gelatin of animal origin, is mixed with the mustard at a rate of 20 grams per kilogram of mustard. 9. Procédé, suivant la revendication 8, caractérisé en ce que le liant universel est un liant aromati sé.  9. Method according to claim 8, characterized in that the universal binder is a flavored binder. 10. Procédé, suivant la revendication 1, caractérisé en ce que la surgélation est effectuée, de préférence, à une température de -40 C, immédiatement après la mise sous vide et la fermeture du sac de protection. 10. Method according to claim 1, characterized in that the freezing is carried out, preferably, at a temperature of -40 C, immediately after placing under vacuum and closing the protective bag. 11. Produit alimentaire obtenu par application du procédé suivant l'une quelconque des revendications 1 à 10, caractérisé en ce qu'il est essentiellement consti tué par une viande rouge de dindonneau issue, de préférence, d'un haut de cuisse et dont la peau est retirée, cette viande étant préalablement traitée par salaison dans une marinade composée d'un mélange d'épices connu sous la dénomination commerciale Glutoni 50 de la Société 11. Food product obtained by application of the method according to any one of claims 1 to 10, characterized in that it is essentially constituted by red turkey meat preferably obtained from a thigh high and the skin is removed, this meat being previously treated by salting in a marinade composed of a mixture of spices known under the trade name Glutoni 50 of the Company JEEGER, de sel nitrité, de sel de ménage, de persil, de thym, de muscade, d'un mélange d'aromates connu sous la dénomination commerciale Natochain de la Société JEEGER, de fines herbes et d'eau, par un collagène de boeuf, par un filet de maintien, par un enrobage de moutarde et de liant universel et par un sac de protection sous vide. JEEGER, nitrite salt, household salt, parsley, thyme, nutmeg, a mixture of aromatics known under the trade name Natochain of the JEEGER Company, herbs and water, by a collagen of beef, by a support net, by a coating of mustard and universal binder and by a vacuum protective bag.
FR9308736A 1993-07-12 1993-07-12 Process for the preparation of a food product based on turkey and food product thus obtained. Expired - Fee Related FR2707460B1 (en)

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FR9308736A FR2707460B1 (en) 1993-07-12 1993-07-12 Process for the preparation of a food product based on turkey and food product thus obtained.

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FR9308736A FR2707460B1 (en) 1993-07-12 1993-07-12 Process for the preparation of a food product based on turkey and food product thus obtained.

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FR2707460A1 true FR2707460A1 (en) 1995-01-20
FR2707460B1 FR2707460B1 (en) 1995-09-22

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2754148A1 (en) * 1996-10-07 1998-04-10 Auda Rene Simon Manufacture of a pickled uncooked ham from turkey meat pieces
WO2000051448A1 (en) * 1999-02-27 2000-09-08 Wiesenhof Geflügel-Kontor GmbH Method for producing a food product on the basis of meat
WO2004004472A1 (en) 2002-07-03 2004-01-15 Winterlab Limited Method of freezing meat in a marinade

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1327844A (en) * 1962-04-10 1963-05-24 Flavored poultry in plastic packaging and its preparation process
US3537864A (en) * 1967-06-26 1970-11-03 Stanley Magiera Tenderization of meat by marination and refrigeration
FR2539588A1 (en) * 1983-01-26 1984-07-27 Moritz Sarl Gestion Novel food product composed of a block based on cooked meat and a coating.
US4719116A (en) * 1986-08-27 1988-01-12 Naturin-Werk Becker & Co. Smoked meat product and method and apparatus for making the same
FR2615700A1 (en) * 1987-05-27 1988-12-02 Marchand Joel Method for preparing a stuffed turkey drumstick

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1327844A (en) * 1962-04-10 1963-05-24 Flavored poultry in plastic packaging and its preparation process
US3537864A (en) * 1967-06-26 1970-11-03 Stanley Magiera Tenderization of meat by marination and refrigeration
FR2539588A1 (en) * 1983-01-26 1984-07-27 Moritz Sarl Gestion Novel food product composed of a block based on cooked meat and a coating.
US4719116A (en) * 1986-08-27 1988-01-12 Naturin-Werk Becker & Co. Smoked meat product and method and apparatus for making the same
FR2615700A1 (en) * 1987-05-27 1988-12-02 Marchand Joel Method for preparing a stuffed turkey drumstick

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2754148A1 (en) * 1996-10-07 1998-04-10 Auda Rene Simon Manufacture of a pickled uncooked ham from turkey meat pieces
WO2000051448A1 (en) * 1999-02-27 2000-09-08 Wiesenhof Geflügel-Kontor GmbH Method for producing a food product on the basis of meat
CZ299563B6 (en) * 1999-02-27 2008-09-03 Wiesenhof Geflügel-Kontor GmbH Method of producing meat-based food product and the meat-based food product per se
WO2004004472A1 (en) 2002-07-03 2004-01-15 Winterlab Limited Method of freezing meat in a marinade
EP1534079A1 (en) * 2002-07-03 2005-06-01 Winterlab Limited Method of freezing meat in a marinade
EP1534079A4 (en) * 2002-07-03 2005-08-17 Winterlab Ltd Method of freezing meat in a marinade

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