FR2739758A1 - Ready-cooked meat and vegetable product - Google Patents
Ready-cooked meat and vegetable product Download PDFInfo
- Publication number
- FR2739758A1 FR2739758A1 FR9512091A FR9512091A FR2739758A1 FR 2739758 A1 FR2739758 A1 FR 2739758A1 FR 9512091 A FR9512091 A FR 9512091A FR 9512091 A FR9512091 A FR 9512091A FR 2739758 A1 FR2739758 A1 FR 2739758A1
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- FR
- France
- Prior art keywords
- meat
- strips
- vegetable
- cooked
- vegetables
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
-
- 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
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Packages (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Plat cuisiné et son procédé de fabrication
La présente invention concerne un plat cuisiné à base notamment de viande et de légumes cuisinés selon une recette déterminée et son procédé de fabrication.Ready meal and its manufacturing process
The present invention relates to a cooked dish based in particular on meat and vegetables cooked according to a determined recipe and its manufacturing process.
Les plats cuisinés présentent un intérêt non négligeable auprès d'une clientèle soucieuse de s'exempter de toute préparation souvent longue et fastidieuse de plats culinaires. Toutefois, ces plats cuisinés présentent un certain nombre d'inconvénients. Tout d'abord, ils demeurent onéreux en raison essentiellement de leur conditionnement et de leur procédé de fabrication. En outre, les qualités organoleptiques des éléments constituant ces plats cuisinés ne sont pas toujours parfaitement conservées. Enfin, leur présentation, sauf dans le cas d'un conditionnement très onéreux, n'est généralement pas très attrayante.Ready meals are of considerable interest to a clientele anxious to exempt themselves from any often long and tedious preparation of culinary dishes. However, these ready meals have a number of drawbacks. First of all, they remain expensive mainly because of their packaging and their manufacturing process. In addition, the organoleptic qualities of the elements constituting these cooked dishes are not always perfectly preserved. Finally, their presentation, except in the case of very expensive packaging, is generally not very attractive.
Le but de l'invention est de pallier les inconvénients précités en proposant un plat cuisiné offrant les meilleures garanties d'hygiène et de conservation tout en étant très bon marché. The object of the invention is to overcome the aforementioned drawbacks by proposing a cooked dish offering the best guarantees of hygiene and preservation while being very inexpensive.
Un autre but de l'invention est de proposer un plat cuisiné dont les qualités organoleptiques des constituants sont conservées, dont la composition des produits d'un plat à un autre est sensiblement analogue, et dont les opérations de préparation en vue de sa consommation sont particulièrement simples.Another object of the invention is to provide a cooked dish whose organoleptic qualities of the constituents are preserved, whose composition of products from one dish to another is substantially similar, and whose preparation operations for its consumption are particularly simple.
A cet effet, l'invention a pour objet un plat cuisiné à base notamment de viande et de légumes cuisinés selon une recette déterminée, caractérisé en ce qu'il se présente sous forme d'un bloc moulé dont le coeur est constitué de lanières de viande disposées parallèles et rendues solidaires entre elles au moyen d'une garniture de légumes incorporant un gélifiant et entourant en outre lesdites lanières, cette garniture cohésive jouant le rôle d'un élément conjonctif à l'égard desdites lanières de viande pour obtenir lors du refroidissement de ladite garniture de légumes une structure du bloc viande/légumes cohérente.To this end, the invention relates to a cooked dish based in particular on meat and vegetables cooked according to a determined recipe, characterized in that it is in the form of a molded block the core of which is made of strips of meat arranged parallel and made integral with each other by means of a vegetable filling incorporating a gelling agent and also surrounding said strips, this cohesive filling playing the role of a connective element with respect to said meat strips to obtain during cooling of said vegetable garnish a coherent structure of the meat / vegetable block.
Selon une forme de réalisation préférée de l'invention, le plat cuisiné se présente sous forme de tranches obtenues par découpage du bloc moulé suivant un plan de coupe sensiblement perpendiculaire à l'axe longitudinal des lanières de viande. Les tranches sont conditionnées sous vide au moyen d'un film plastique, généralement transparent, thermoformable.According to a preferred embodiment of the invention, the cooked dish is in the form of slices obtained by cutting the molded block along a cutting plane substantially perpendicular to the longitudinal axis of the strips of meat. The slices are vacuum-packed using a plastic film, generally transparent, thermoformable.
L'invention concerne en outre un procédé de fabrication d'un plat cuisiné constitué notamment de morceaux de viande et d'une garniture de légumes, la viande et les légumes ayant été préalablement cuisinés, caractérisé en ce qu'on incorpore un gélifiant dans la garniture de légumes préalablement cuisinée, en ce qu'on recouvre le fond de la cavité d'un moule d'une couche de ladite garniture de légumes, en ce qu'on empile, en les posant à plat, sur ladite couche de garniture dans la partie sensiblement médiane de cette dernière, des lanières de viande disposées parallèles, en ce qu'on remplit le reste de la cavité du moule au moyen de ladite garniture de légumes, en ce qu'on refroidit l'ensemble en vue d'un démoulage de manière à obtenir un bloc tranchable suivant un plan de coupe perpendiculaire à l'axe longitudinal des lanières de viande.The invention further relates to a method of manufacturing a cooked dish consisting in particular of pieces of meat and a garnish of vegetables, the meat and the vegetables having been previously cooked, characterized in that a gelling agent is incorporated in the previously cooked vegetable garnish, in that the bottom of the cavity of a mold is covered with a layer of said vegetable garnish, in that it is stacked, by laying them flat, on said garnish layer in the substantially middle part of the latter, strips of meat arranged in parallel, in that the rest of the mold cavity is filled by means of said vegetable garnish, in that the whole is cooled for a demoulding so as to obtain a block which can be cut along a cutting plane perpendicular to the longitudinal axis of the strips of meat.
L'invention sera bien comprise à la lecture de la description suivante d'exemples de réalisation, en référence aux dessins annexés dans lesquels
la figure 1 représente une vue en perspective d'un
bloc moulé constituant un plat cuisiné conforme à
l'invention ;
la figure 2 représente une vue de face d'une
tranche du bloc de la figure 1 et
la figure 3 représente une vue de dessus d'un moule
partiellement rempli.The invention will be clearly understood on reading the following description of exemplary embodiments, with reference to the accompanying drawings in which
Figure 1 shows a perspective view of a
molded block constituting a cooked dish conforming to
the invention;
FIG. 2 represents a front view of a
slice of the block of figure 1 and
Figure 3 shows a top view of a mold
partially filled.
Les plats cuisinés, objets de l'invention, sont à base notamment de viande et de légumes cuisinés selon une recette déterminée. Ces recettes peuvent être quelconques.The ready meals, objects of the invention, are based in particular on meat and vegetables cooked according to a determined recipe. These recipes can be any.
Toutefois, une telle présentation des plats cuisinés est plus particulièrement appropriée pour des plats en sauce, tels que du boeuf carottes, du boeuf bourguignon, du boeuf au pruneaux, etc. Bien évidemment, le boeuf peut être remplacé par tout autre morceau de viande.However, such a presentation of cooked dishes is more particularly suitable for dishes in sauce, such as beef carrots, beef bourguignon, beef with prunes, etc. Obviously, beef can be replaced by any other piece of meat.
Pour permettre une conservation suffisamment longue des plats cuisinés tout en assurant une manipulation aisée dudit plat cuisiné au moment de sa préparation en vue de sa consommation, le plat cuisiné, objet de l'invention, se présente généralement sous forme d'une tranche conditionnée sous vide au moyen d'un film plastique, généralement transparent, thermoformable. L'intérêt de ce conditionnement est qu'outre l'aspect économique dudit conditionnement, le consommateur peut, lors de son achat, visualiser le produit et donc son aspect général.To allow a sufficiently long preservation of cooked dishes while ensuring easy handling of said cooked dish at the time of its preparation for consumption, the cooked dish, object of the invention, is generally in the form of a slice packaged under empty by means of a plastic film, generally transparent, thermoformable. The advantage of this packaging is that in addition to the economic aspect of said packaging, the consumer can, when purchasing, view the product and therefore its general appearance.
Cependant, un tel conditionnement sous vide n'est possible qu'à partir du moment où les tranches sont obtenues par tranchage d'un bloc spécifique. En effet, ces tranches doivent être analogues ou sensiblement analogues d'une tranche à une autre, un consommateur ne concevra pas d'acheter une première tranche dans laquelle il ne trouvera quasiment pas de viande alors que la seconde tranche sera au contraire très riche en viande, la répartition viandegarniture de légumes doit donc être homogène d'une tranche à une autre. Pour ce faire, le bloc moulé 1, à partir duquel les tranches 5 sont obtenues, présente un coeur 2 constitué de lanières 3 de viande disposées parallèles et rendues solidaires entre elles au moyen d'une garniture de légumes 4 incorporant un gélifiant.Pour obtenir un tel bloc 2, on procède de la manière suivante : la viande et les légumes sont cuisinés ensemble puis séparés afin de permettre d'une part l'incorporation d'un gélifiant dans la garniture de légumes, d'autre part, la découpe des morceaux de viande en forme de lanières. Par la suite, on recouvre le fond de la cavité d'un moule 6 de forme générale par exemple parallélépipédique et ouvert sur sa face du dessus d'une couche de garniture de légumes 4 incorporant ledit gélifiant. On empile, en les posant à plat sur ladite couche de garniture, dans la partie sensiblement médiane de cette dernière, comme le montre la figure 3, les lanières de viande 3 disposées parallèles. Généralement, ces lanières de viande 3 sont disposées dans le sens longitudinal du moule 6. Puis, on remplit le reste de la cavité du moule au moyen de la garniture de légumes 4.On prend soin lors de ce remplissage que le volume existant entre lesdites lanières de viande 3 soit bien rempli par la garniture de légumes 4 déversée. On refroidit alors l'ensemble en vue d'un démoulage de manière à obtenir un bloc 1 tranchable suivant un plan de coupe XX perpendiculaire à l'axe longitudinal des lanières de viande 3. Les tranches ainsi obtenues, du type de celles représentées à la figure 2, présentent une épaisseur de l'ordre de 6 cm. La garniture de légumes 4 présente des légumes de dimension suffisamment petite pour assurer une bonne cohésion de tous les morceaux constitutifs de ladite tranche. Les morceaux les plus importants constitués par les lanières de viande 3 sont toujours situés au coeur 2 de la tranche. Il n'y a donc pas de risque que ces morceaux se détachent du reste du bloc. C'est tout l'intérêt des moyens mis en oeuvre pour fabriquer un tel bloc.En effet, il est nécessaire que la garniture de légumes 4 joue le rôle d'un élément conjonctif, c'est-à-dire qu'à la fois elle joue un rôle de remplissage du volume laissé libre entre les lanières de viande 3 mais qu'également elle joue un rôle de soutien et de protection de ces lanières de viande 3 en constituant l'enveloppe périphérique du bloc et donc de la tranche. La proportion de gélifiant incorporée dans la garniture de légumes 4 pour obtenir une bonne tenue du bloc ou de la tranche est particulièrement importante.However, such vacuum packaging is only possible from the moment the slices are obtained by slicing a specific block. Indeed, these slices must be similar or substantially analogous from one slice to another, a consumer will not conceive of buying a first slice in which he will find almost no meat while the second slice will on the contrary be very rich in meat, the distribution of meat and vegetables must therefore be homogeneous from one slice to another. To do this, the molded block 1, from which the slices 5 are obtained, has a core 2 consisting of strips 3 of meat arranged parallel and made integral with one another by means of a vegetable garnish 4 incorporating a gelling agent. such a block 2, the procedure is as follows: the meat and the vegetables are cooked together then separated in order to allow on the one hand the incorporation of a gelling agent in the vegetable garnish, on the other hand, the cutting of the pieces of meat in the form of strips. Thereafter, the bottom of the cavity is covered with a mold 6 of general shape, for example parallelepipedal and open on its top face with a layer of vegetable garnish 4 incorporating said gelling agent. By stacking them flat on said layer of filling, in the substantially middle part of the latter, as shown in FIG. 3, the strips of meat 3 arranged parallel. Generally, these strips of meat 3 are arranged in the longitudinal direction of the mold 6. Then, the rest of the mold cavity is filled by means of the vegetable filling 4.We take care during this filling that the volume existing between said meat strips 3 is well filled by the vegetable garnish 4 spilled. The assembly is then cooled with a view to demoulding so as to obtain a block 1 which can be cut along a section plane XX perpendicular to the longitudinal axis of the strips of meat 3. The slices thus obtained, of the type of those shown in FIG. Figure 2, have a thickness of about 6 cm. The vegetable garnish 4 has vegetables of sufficiently small dimension to ensure good cohesion of all the constituent pieces of said slice. The most important pieces constituted by the strips of meat 3 are always located at the heart 2 of the slice. There is therefore no risk of these pieces detaching from the rest of the block. This is all the advantage of the means used to manufacture such a block. Indeed, it is necessary that the vegetable garnish 4 plays the role of a connective element, that is to say that at the times it plays a role of filling the volume left free between the meat strips 3 but that also it plays a support and protection role for these meat strips 3 by constituting the peripheral envelope of the block and therefore of the slice. The proportion of gelling agent incorporated in the vegetable garnish 4 to obtain good resistance of the block or the slice is particularly important.
Généralement, cette proportion de gélifiant est comprise dans une plage de 50 à 150 g/kg de garniture de légumes. Ce gélifiant peut, à titre d'exemple, être constitué par de la gélatine.Generally, this proportion of gelling agent is within a range of 50 to 150 g / kg of vegetable garnish. This gelling agent can, by way of example, consist of gelatin.
Lorsque ces plats cuisinés sont conditionnés sous vide sous forme de tranches renfermées à l'intérieur d'un film plastique, il suffit, pour les consommer, de découper le film plastique, d'extraire la tranche ou le bloc de ladite poche formée par le film, puis de procéder à un simple réchauffage de l'ensemble. Le réchauffage détruit la cohérence des éléments constitutifs du bloc ou de la tranche et permet par la suite leur consommation. Bien évidemment, la forme du bloc peut être quelconque. Elle sera fonction du moule choisi. Le fait que le bloc refroidi puisse immédiatement être tranché pour permettre, par la suite, le conditionnement sous vide des tranches obtenues constitue un gain de temps important par rapport aux procédés de fabrication classiques. Il en résulte donc une économie importante. En outre, une telle présentation est particulièrement pratique pour le consommateur. When these ready meals are vacuum-packed in the form of slices enclosed inside a plastic film, it suffices to cut the plastic film, to extract the slice or the block from said pocket formed by the film, then simply reheat the whole. Reheating destroys the coherence of the constituent elements of the block or wafer and subsequently allows their consumption. Obviously, the shape of the block can be arbitrary. It will depend on the mold chosen. The fact that the cooled block can be immediately sliced to allow, subsequently, the vacuum packaging of the slices obtained constitutes a significant time saving compared to conventional manufacturing processes. This therefore results in significant savings. In addition, such a presentation is particularly practical for the consumer.
Claims (9)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR9512091A FR2739758A1 (en) | 1995-10-16 | 1995-10-16 | Ready-cooked meat and vegetable product |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR9512091A FR2739758A1 (en) | 1995-10-16 | 1995-10-16 | Ready-cooked meat and vegetable product |
Publications (1)
Publication Number | Publication Date |
---|---|
FR2739758A1 true FR2739758A1 (en) | 1997-04-18 |
Family
ID=9483547
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR9512091A Pending FR2739758A1 (en) | 1995-10-16 | 1995-10-16 | Ready-cooked meat and vegetable product |
Country Status (1)
Country | Link |
---|---|
FR (1) | FR2739758A1 (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1101414A1 (en) * | 1999-11-22 | 2001-05-23 | Wilhelmus Frederikus Maria Becker | Food ingredient |
GB2457957A (en) * | 2008-02-29 | 2009-09-02 | Derek Pollard | Food product formed from strips of food material |
ITBO20100767A1 (en) * | 2010-12-30 | 2012-07-01 | Orogel Societa Cooperativa Agricol A | METHOD AND PLANT FOR THE REALIZATION OF VEGETABLE LAYERS AND OBTAINED PRODUCT. |
CN117064052A (en) * | 2023-10-17 | 2023-11-17 | 山东春冠食品有限公司 | Preparation method of compound goose liver paste |
Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
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US1721406A (en) * | 1928-07-21 | 1929-07-16 | Swift & Co | Meat-cheese loaf and method of preparing same |
FR1246119A (en) * | 1957-01-11 | 1960-11-18 | Process for the preparation of frozen food products and resulting products | |
BE758508R (en) * | 1970-11-05 | 1971-04-16 | Comm Emballages Rilsan Embaril | Sausage making |
US3686002A (en) * | 1968-12-24 | 1972-08-22 | Chibaseihun Hanazonoryo | Process for preparation of aggregated food products and composition therefor |
FR2526638A1 (en) * | 1982-05-14 | 1983-11-18 | Petibout Sa | Foodstuff based on chopped, precooked cabbage layers - sandwiching stuffing layer and contg. e.g. gelatin sauce as binder |
DE8610250U1 (en) * | 1986-04-15 | 1986-09-04 | Feldhues Fleischwarenbetriebe GmbH, 48629 Metelen | Cold cut aspic loaf |
FR2602957A1 (en) * | 1986-08-19 | 1988-02-26 | Noelle Ancenis Coop Agricole | Culinary preparation of the cooked dish type, method for preparing it and cooking it |
FR2658037A1 (en) * | 1990-01-25 | 1991-08-16 | Jaeger Participations Sa | Binder for sauce for ready-prepared (pre-cooked) dishes, especially vacuum packed ready-prepared dishes |
EP0533959A1 (en) * | 1991-07-01 | 1993-03-31 | Frisco-Findus Ag | Cooked and frozen meat meal |
-
1995
- 1995-10-16 FR FR9512091A patent/FR2739758A1/en active Pending
Patent Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1721406A (en) * | 1928-07-21 | 1929-07-16 | Swift & Co | Meat-cheese loaf and method of preparing same |
FR1246119A (en) * | 1957-01-11 | 1960-11-18 | Process for the preparation of frozen food products and resulting products | |
US3686002A (en) * | 1968-12-24 | 1972-08-22 | Chibaseihun Hanazonoryo | Process for preparation of aggregated food products and composition therefor |
BE758508R (en) * | 1970-11-05 | 1971-04-16 | Comm Emballages Rilsan Embaril | Sausage making |
FR2526638A1 (en) * | 1982-05-14 | 1983-11-18 | Petibout Sa | Foodstuff based on chopped, precooked cabbage layers - sandwiching stuffing layer and contg. e.g. gelatin sauce as binder |
DE8610250U1 (en) * | 1986-04-15 | 1986-09-04 | Feldhues Fleischwarenbetriebe GmbH, 48629 Metelen | Cold cut aspic loaf |
FR2602957A1 (en) * | 1986-08-19 | 1988-02-26 | Noelle Ancenis Coop Agricole | Culinary preparation of the cooked dish type, method for preparing it and cooking it |
FR2658037A1 (en) * | 1990-01-25 | 1991-08-16 | Jaeger Participations Sa | Binder for sauce for ready-prepared (pre-cooked) dishes, especially vacuum packed ready-prepared dishes |
EP0533959A1 (en) * | 1991-07-01 | 1993-03-31 | Frisco-Findus Ag | Cooked and frozen meat meal |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1101414A1 (en) * | 1999-11-22 | 2001-05-23 | Wilhelmus Frederikus Maria Becker | Food ingredient |
NL1013638C2 (en) * | 1999-11-22 | 2001-05-28 | Wilhelmus Frederikus Maria Bec | Nutritional ingredient. |
GB2457957A (en) * | 2008-02-29 | 2009-09-02 | Derek Pollard | Food product formed from strips of food material |
ITBO20100767A1 (en) * | 2010-12-30 | 2012-07-01 | Orogel Societa Cooperativa Agricol A | METHOD AND PLANT FOR THE REALIZATION OF VEGETABLE LAYERS AND OBTAINED PRODUCT. |
EP2471381A1 (en) * | 2010-12-30 | 2012-07-04 | Orogel Societa' Cooperativa Agricola | A method and a plant for making layers of vegetables and the products obtained therefrom |
CN117064052A (en) * | 2023-10-17 | 2023-11-17 | 山东春冠食品有限公司 | Preparation method of compound goose liver paste |
CN117064052B (en) * | 2023-10-17 | 2024-02-06 | 山东春冠食品有限公司 | Preparation method of compound goose liver paste |
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