FR2715804A1 - Pizza-like food prod. prepn., maintaining vitamin(s) and proteins on cooking - Google Patents

Abstract

Prodn. of food prods. having decorated topping on dough base, comprises (i) spreading the topping on the dough base; and (ii) decorating the prod. with the garnish. Dough comprises hard wheat flour and (for 10 kg flour) 4000 ml water, 500 ml olive oil, 250 ml peanut oil, 120 ml rapeseed oil, 70 g salt, 10 g pepper, 10 g cayenne, 10 g nutmeg, 10 g saffron and 100 g yeast. The topping/garnish comprises e.g. :(a) 40% minced poultry meat, 10% poultry meat strips (garnish) and 50% red onions, mushrooms, carrots, ginger, coriander leaves, corn flowers, vegetable and animal fat, chives, salt, pepper and 'conte rape' ; or (b) 40% (minced) fresh salmon fillets, 10% fresh salmon strips (garnish) and 50% red onions, eggs, creamed rice, fresh cream, cheese, Chanterelle (edible fungus), vegetable and animal fat, chives, chervil, nutmeg, cayenne, black pepper, sweet pimento, salt and paprika.

Description

Allmentalre product, based on Volallle, or Fresh salmon, or Frog meat, or two meats (70% veal / 30% lamb), or seven vegetables.

The presentation in fresh or frozen is intended to undergo a heating.

The present invention relates to the process for preparing a new food product, available in five kinds.

Up to now, it has not been possible to find on the French market, and even European, products cooked according to our process. Indeed. the prodults, in their five versions, undergo an average temperature of 90 ', without, in the end, any consequence on taste or color.

The product essentially consists in the development of a Leg and the development of an Apparatus, as well as the connection between the two.

According to one embodiment of the innovation, the Date consists of: Farlne of durum wheat, with, for 10 kg of flour: 4 1 of water, 1/2 1 of olive oil, 1/4 1 peanut oil, 12 cl rapeseed oil, 70 g salt, 10 g pepper, 10 g cayenne pepper, 10 g nutmeg, 10 g saffron, 100 g baking yeast.

The dough preparation process consists of
Incorporation of all the ingredients, in the country and as you go, in a mixer, specially adapted in the order indicated. We thus obtain a thick, soft paste, placed in a cold room
After sublining a 24 hour fermentation in a room with a constant temperature of 10 ', the dough is spread out, in round, oval, rectangular, triangular, or, in general, in any geometric form.

This dough undergoes rapid freezing, before being spread, with the various devices, of which description below.

The device can preferably be based on poultry, or fresh salmon, or frog meat, or two meats (veal & lamb), or seven vegetables.

If the device is based on poultry (more specifically, guinea fowl, hen, duck, callle, turkey, but more generally, can validly concern any bird, or volatile bred in Low Court.), It is made up of: 40% minced poultry meat 10% sliced poultry meat for decoration incorporation of 50 X additional ingredients consisting of: red onions, mushrooms, carrots, ginger, coriender leaves, malus flowers, fats vegetable and animal, chives, salt, pepper and grated cheese.

The method of preparation of said apparatus consists of
The meat is minced in a ROBOT CUTTER, where the speed of the knife is set at 1500 rpm. We will make frequent stops so as to homogenize the mixture well, and we will scrape the lyrics of the
Meat mincer. This operation is continued for a sufficient time, for example 5 to 7 minutes, to obtain a soft paste of a slightly darker color than at the start. Then mixed in a mixing tank previously cooled on a bed of crushed ice (mixing must be carried out continuously in the cold, so as not to break the cold chain) and added with 12 cl of milk, in order to keep the maximum amount of protein .

The device, thus constituted, is put to rest in a cold room for 1 hour.

 During this time, the ingredients are chopped, one after the other, in order to obtain a thick paste, poured into a preheated pan, with 20 cl of olive oil and 250 g of butter, up to a temperature of 80 -. As soon as these ingredients are cooked, the poultry mince, previously prepared in the fridge, is incorporated, adding 1 fresh cream, whipped cream, per 10 kg of appliance (this in order to thicken a thick and smooth appliance. at a temperature of 80 ', for 1 hour. After cooking, we pass into the cooling cell.

If the appliance is based on fresh salmon, this consists of: 40% fresh salmon fillets 10 X salmon fillets in strips for decoration incorporation of 50% additional ingredients consisting of red onions, eggs , rice cream> crème fraîche, cheese, chanterelles, vegetable and animal fats, chives, deer, nutmeg, cayenne cheese, black pepper, sweet pepper, salt and paprika.

The process for preparing said device consists of:
The salmon is minced in a ROBOT COUPE, where the speed of the knife is set at 1500 rpm. Then mixed in a mixing tank previously cooled on a bed of crushed ice (mixing must be carried out continuously in the cold), added with 12 cl of fresh cream / kg, in order to keep the maximum of protein.

The device, thus constituted, is put to rest in a cold room for 1 hour. During this time, the ingredients are chopped, one after the other, in order to obtain a thick paste, poured into a preheated pan, with 250 g of fresh butter, up to a temperature of 80-.

 As soon as these ingredients are cooked, the minced salmon is incorporated, previously prepared in the fridge, by adding 15 egg yolks / liter of cream / 10 kg of salmon, 400 g of mals flower, being necessary for the binding of the 'apparatus. Cooking at 80 'temperature for 1 hour. After cooking, we pass into the cooling cell.

If the appliance is based on grenouiiie meat, this consists of 40% frog leg meat 10% frog leg meat in strips for decoration incorporation of 50 additional ingredients consisting of: red onions , eggs, rice cream, crème fraîche, cheese, vegetable and animal fats, chives, deer, nutmeg nolx, cayenne pepper, white pepper, sweet pepper, salt and paprika.

The process for preparing said device consists of:
Frog meat is chopped in a ROBOT
CUT, where the speed of the knife is set at 1500rpm.

Then mixed in a mixing tank previously cooled on a bed of crushed ice (the mixture must be carried out continuously in the cold) added with 12 cl of fresh cream / kg, in order to keep the maximum of protein.

The device, thus constituted, is put to rest in a cold room for 1 hour. During this time, the ingredients are chopped, one after the other, in order to obtain a thick paste, poured into a preheated pan, with 250 g of fresh butter, up to a temperature of 80 '. As soon as these ingredients are cooked, the minced frog, previously prepared in the fridge, is added, adding 15 egg yolks / liter of cream / 10 kg of meat, 400 g of corn flower, being necessary for the binding of the 'apparatus. Cooking at 80 'temperature for 1 hour. After cooking, we pass into the cooling cell.

If the appliance is based on two meats, this consists of: 40% mixture of meat (70% veal & 30% lamb), the whole, marinated in olive oil 10% this mixture in strips for decoration incorporating 50 X of additional ingredients consisting of: white onions, Parsley mushrooms, chanterelles, animal and vegetable fats, tomatoes, thyme> bay leaf, herbs, all, saffron powder, powder of paprika, ginger powder, nutmeg.

The process for preparing said device consists of:
After 24 hours of marinating, at a temperature of 3 ', the meat is minced in a ROBOT CUTTER, where the speed of the knife is set at 1500 rpm. Then mixed in a mixing tank previously cooled on a bed of crushed ice (mixing must be carried out continuously in the cold) added with 12 cl of veal stock, to keep its maximum protein. The chopping should be done for about 5 minutes, in order to obtain a very firm fine paste, with the original color. We remove this minced meat paste, which we place directly in the pan where the ingredients are already pre-cooked, after being minced one after the other, and sweated in 20 cl of olive oil> to obtain a thick paste.

The whole is mixed, cooking for 1 hour at a temperature of 100 '. At the end of cooking, the appliance is linked with 200 g of rice flower and 2 1 of veal stock.

Seasoning control and passage to the cooling cell.

If the appliance is based on seven vegetables, this consists of: 100 X ONIONS, CARROTS, FLOWERS, POTATOES
MUSHROOMS i - ~, BROCOLI, and CELERY.

 pm: leeks, herbs, chives etc ...

Seasoning: nutmeg, bay powder, red pepper powder, coriander seeds, juniper berries> white onions.

The process for preparing said device consists of
The fresh vegetables are peeled, washed, blanched at a temperature of 100 ', cooled with cold water, drained.

We put all the vegetables in a vegetable chopper.

Adjusting the speed of the knife at 1500 rpm, for 7 minutes, to obtain a very fine paste, with a multi-color of fresh vegetables.

We sauté these vegetables in a saucepan
Stainless steel, previously heated (15 cl of olive oil, 15 cl of peanut oil, 5 1 of poultry boulilon, for 10 kg of vegetables).

Cooking 1 hour. The apparatus is stabilized with 300 g of malmena, added with 2 l of poultry stock. The culsson is finished, 10 minutes later, for the sterilization of the assembly.

Seasoning control and passage to the cooling cell.

The product obtained, by the implementation of this process, is characterized by the quite remarkable property of preserving. at usual cooking temperatures, in particular at temperatures below 100'c-110'c, all its content of vitamins and proteins
In general, each constituent of the food product, in accordance with the present invention, must be used in an amount varying within the limits indicated above, failing which the product obtained does not meet the desired characteristics.

The connection between the dough and the device, does not require any additional additive, if the processes listed above are respected, both in their constitution and in their preparations

Claims (1)

CLAIMS 1. Process for the preparation of a food product, based on Poultry, or Fresh salmon, or Frog meat, or two meats (70% veal / 30% lamb), or seven vegetables, characterized in that it comprises a) the preparation of a dough, consisting of: Durum wheat flour, with, for 10 kg of flour: 4 1 water, 1/2 1 joist oil, 1/4 1 peanut oil, 12 cl d rapeseed oil, 70% salt, 10g pepper, 10g cayenne pepper, 10g nutmeg, 10g saffron, 100g baking yeast. b) the preparation of a poultry appliance consisting of: 40% of minced poultry meat 10 of poultry meat in strips for decoration incorporation of 50% of additional ingredients consisting of red onions, mushrooms, carrots, ginger , coriendre leaves, corn flowers, vegetable and animal fats, chives, salt, pepper and grated conté. c) the preparation of a fresh salmon appliance consisting of: 40 2 of fresh salmon fillets 10 2 of salmon fillets in strips for decoration incorporation of 50% of additional ingredients consisting of: red onions, eggs, rice cream, crème fraîche, cheese, chanterelles, vegetable and animal fats, chives, chervil, nutmeg, cayenne pepper, black pepper, sweet pepper, salt and paprika. d) preparation of a frog meat appliance, consisting of 40% frog leg meat 10% frog leg meat in strips for decoration incorporation of 50 additional ingredients consisting of red onions, eggs , rice cream, fresh cream, cheese, vegetable and animal fats, chives, chervil> nutmeg, cayenne pepper, white pepper, sweet pepper, salt and paprika. e) the preparation of a device based on two meats consisting of 40% of a mixture of meat (70% veal & 30% lamb), Whole, marinated in olive oil  10% of this mixture in strips for decoration incorporating 50% of additional ingredients consisting of white onions, button mushrooms, chanterelles, animal and vegetable fats, tomatoes, thyme, bay leaf, herbs, garlic, saffron powder, paprika powder, ginger powder, nutmeg. f) the preparation of a device based on seven vegetables, consisting of: 100% ONIONS, CARROTS, FLOWERS, CHAMPIONS, APPLE TERRE BROCOLI, and CELERI. pm: leeks, herbs, chives etc ... Seasoning: Nutmeg, bay powder, red pepper powder, coriander seeds, juniper berries, white onions. g) the arrangement of the device on the bottom of a dough of round, oval, rectangular, triangular shape, or, in general in any geometric form h) decoration with the main component of the device 2. Preparation process according to claim 1, characterized in that the Date is prepared as follows Incorporate all the ingredients as you go, in a specially adapted mixer, in the order indicated. We thus obtain a thick, soft paste, placed in a cold room After having undergone a 24-hour fermentation in a room at a constant temperature of 10 ', the dough is spread out, in round, oval, rectangular, triangular, or, in general, in any geometric form. This dough undergoes rapid freezing. 3. Preparation process according to claim 1, characterized in that the apparatus is prepared as follows, if it is a poultry-based apparatus: The meat is minced in a ROBOT CUTTER, where the speed of the knife is set at 1500 rpm. We will make frequent stops so as to homogenize the mixture well, and we will scrape the walls of the Meat mincer. This operation is continued for a sufficient time, for example 5 to 7 minutes, to obtain a soft paste of a slightly darker color than at the start. Then mixed in a mixing tank previously cooled on a bed of crushed ice (the mixture must be carried out continuously in the cold, so as not to break the cold chain) and added with 12 cl of milk, in order to keep the maximum of proteins . The device, thus constituted, is put to rest in a cold room for 1 hour. During this time, the ingredients are chopped, one after the other, in order to obtain a thick paste, poured into a preheated pan, with 20 cl of olive oil and 250 g of butter, up to a temperature of 80 '. As soon as these ingredients are cooked, the poultry mince, previously prepared in the fridge, is incorporated, adding 1 1 of fallow cream, whipped cream, per 10 kg of appliance (this in order to have a thick and smooth appliance. Cooking at a temperature of 80 'for 1 hour. After cooking, we pass into the cooling cell. 4. Preparation process according to claim 1, characterized in that the device is prepared as follows, if it is a device based on fresh salmon The salmon is minced in a ROBOT COUPE, where the speed of the knife is set at 1500 rpm. Then mixed in a mixing tank previously cooled on a bed of crushed ice (mixing must be carried out continuously in the cold), added with 12 cl of fresh cream / kg, in order to keep the maximum of protein. The device, thus constituted, is put to rest in a cold room for 1 hour. During this time, the ingredients are chopped, one after the other, in order to obtain a thick paste, poured into a preheated pan, with 250 9 of fresh butter, up to a temperature of 80 '. As soon as these ingredients are cooked, the salmon mince, previously prepared in the fridge, is incorporated, adding 15 egg yolks / liter of cream / 10 kg of salmon, 400 g of corn flower being necessary for the binding of the apparatus. Cooking at a temperature of 80-, for 1 hour. After cooking, we pass into the cooling cell. 5. Preparation process according to claim 1, characterized in that the apparatus is prepared as follows, if it is a frog meat apparatus: Frog meat is chopped in a ROBOT CUT, where the speed of the knife is set at 1500rpm. Then mixed in a mixing tank previously cooled on a bed of crushed ice (mixing must be carried out continuously in the cold) added with 12 cl of fresh cream / kg, in order to keep the maximum of protein. The device, thus constituted, is put to rest in a cold room for 1 hour. During this time, the ingredients are chopped, one after the other, in order to obtain a thick dough poured into a preheated pan, with 250 g of fresh butter, up to a temperature of 80 '. As soon as these ingredients are cooked, the minced frog, previously prepared in the fridge, is added, adding 15 egg yolks / liter of cream / 10 kg of meat, 400 g of corn flower, being necessary for the binding of the 'apparatus. Cooking at a temperature of 80-, for 1 hour. After cooking, we pass into the cooling cell. 6. Preparation process according to claim 1, characterized in that the apparatus is prepared as follows, if it is an apparatus based on two meats: After 24 hours of marinating, at a temperature of 3, the meat is minced in a ROBOT CUTTER, where the speed of the knife is set at 1500 rpm. Then mixed in a mixing tank previously cooled on a bed of crushed ice (mixing must be carried out continuously in the cold) added with 12 cl of veal stock, to keep its maximum protein. The chopping must be carried out for approximately 5 minutes, in order to obtain a fine, very firm dough, with original color. We remove this minced meat paste, which we place directly in the pan where the ingredients are already pre-cooked, after being minced one after the other, and sweated in 20 cl of olive oil, to obtain a thick paste. The whole is mixed, cooking for 1 hour, at a temperature of 100g. At the end of cooking, we bind the appliance with 200 g of rice flower and 2 1 of veal stock, Seasoning control and passage to the cooling cell. 7. Preparation process according to claim 1, characterized in that the device is prepared as follows, if it is a device based on seven vegetables: Fresh vegetables are peeled, washed, blanched at a temperature of 100 ', cooled with cold water, drained. We put all the vegetables in a vegetable chopper. Adjusting the speed of the knife at 1500 rpm, for 7 minutes, to obtain a very fine paste, with a multi-color of fresh vegetables. These vegetables are sautéed in a stainless steel pan, previously heated (15 cl of olive oil, 15 cl of peanut oil, 5 1 of chicken broth, for 10 kg of vegetables). Cooking 1 hour. The apparatus is stabilized, with 300 g of maizena, added with 2 1 of poultry stock. Cooking is finished, 10 minutes later, for sterilization of the whole. Seasoning control and passage to the cooling cell. 8. Food product based on poultry or fresh salmon or frog meat or 2 meats (70% veal, 30% lamb) or seven vegetables obtained by the process according to claims 1 to 7 taken as a whole.