FR2820615A1 - Poultry meat food product made from deep fried slices or chips of moulded and pre-cooked meat, cooled and packaged - Google Patents

Abstract

The product consists of deep fried thin slices or chips of pre-cooked poultry, e.g. chicken, meat. The meat is mixed with a preparation containing water, protein and/or gelling agents, flavourings, condiments and sugar in proportions of meat/preparation of between 85/15 and 50/40 per cent, and formed inside a casing to make a cylindrical block of 40 - 50 mm or 120-140 mm diameter, depending on whether it is to be sliced or chipped. The mixture in the casing is cooked, after optional pre-smoking, until it reaches a temperature of 65 - 70 deg C in the middle, and then cut into thin slices or chips deep fried, cooled and packed.

Description

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 The present invention relates to a new food product based on poultry meat, in particular based on chicken meat; it also relates to the process for preparing this food product.

 The aim of the present invention is to propose an original food product which makes it possible to diversify the offer to the consumer, and also making it possible to find new outlets for poultry meat, and more particularly for chicken meat.

 The new food product according to the invention is in the form of cuts taken from an agglomerate of pieces of poultry meat, which cuts, structured in elongated sticks like fries, in thin rings like chips or the like, have undergone a frying operation.

 Preferably, the corresponding cuts are made from an agglomerate of pieces of meat mixed with an accompanying preparation providing the desired functional and / or aromatic ingredients; this preparation advantageously comprises proteinaceous and / or gelling materials ensuring the holding and the cohesion of the pieces of agglomerated meat.

 This original product can be presented for sale in bulk or in sachets. It can be eaten as it is or after a slight reheating, both during a traditional meal or a picnic, as a snack between meals or during an aperitif.

 The process for preparing this original food product consists in: - kneading the cut pieces of meat with an accompanying aqueous preparation providing the desired functional and aromatic ingredients, said kneading operation being adapted to ensure a homogeneous or relatively homogeneous impregnation of the pieces of meat by said preparation, - to block the meat impregnated with this preparation, - to subject the block conformed to a precooking operation, - to cool the block of precooked meat, - to cut the block of precooked meat into pieces of desired dimensions and shapes, - subject the cut pieces of meat to a frying operation, then

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 - to condition the fried product obtained, after cooling.

 The aqueous preparation which is used during the kneading operation advantageously comprises water, protein and / or gelling materials, aromatics, condiments and sugar; the meat / accompanying preparation proportions can be between 85/15 and 60/40 by weight, depending on the ingredients used and the characteristics of the final product that one wishes to obtain.

 According to a preferred characteristic, the agglomeration of the pieces of meat following the kneading operation is carried out by pushing under a hose, so as to conform the meat into a cylindrical block.

According to a first possible embodiment, the meat is conformed into a cylindrical block of small diameter, for example of the order of 40 to 50 mm in diameter, then slices are cut from this cylindrical block of a few millimeters thick in to obtain a final product of the chips type.

According to another possible embodiment, the meat is shaped into a cylindrical block of large diameter, for example of the order of 120 to 140 mm in diameter, and then elongated sticks are cut from this block to obtain a final product of the fried type.

 According to another characteristic, the precooking operation of the shaped block of meat is carried out until the core temperature is between 65 and 70 ° C. (preferably close to 68 ° C.).

 Depending on the characteristics of the final product that it is desired to obtain, the precooking operation may be preceded by a smoking operation of the block of meat; if necessary, the hose used during the pushing operation is adapted to allow this smoking operation.

 The invention will be further illustrated, without being in any way limited, by the following detailed description of two possible embodiments.

Mat) eresBremjeres utilisées : 1-hauts de cuisse de poulet sans peau ni os EXAMPLE # 1

Mat) eresBremjeres used: 1-skinless and bone-free chicken thighs

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2-kneading preparation: water 29%, salt 1%, pea proteins 1, 5%, flavors (bacon, pepper) 0.5%, sugars 2%, polyphosphate 0.3%, gelling agent type caraghenane 0.3% .

The quantities of the ingredients of this preparation are indicated as a percentage of the total weight of the product.

The different ingredients of the preparation are mixed in a conventional paddle mixer (s).

Salt, sugar and aromas add flavor and color to the product; they also help to ensure its conservation.

Pea proteins have a texturing function; polyphosphate and caraghenane provide the product with smoothness and smoothness.

1) MIXING:
The meat and the accompanying preparation are kneaded in a vacuum mixer (for example a LUTETIA model, ARNOUVILLE LES GONESSES, France).

This mixing takes place in two phases: - Phase nO 1: vacuuming program for two hours at a speed of 3 rpm.

 - Phase nO 2: vacuum program: mixing for six hours at a speed of 3 tlmin (alternations of 5 minutes of mixing and 10 minutes of laying).

 This mixing operation is suitable for obtaining a homogeneous or relatively homogeneous impregnation of the pieces of meat by the accompanying preparation, necessary to obtain good cohesion and held in the subsequent stages, in particular the slicing and sintering phases. It is not too deep to avoid achieving an elastic texture and to avoid obtaining a marbled product with slicing.

2) PUSHING: the meat impregnated with accompanying preparation is shaped into a cylindrical block by means of a pusher-type material (for example a Type 20 model manufactured by the company HANDTMAN, Germany).

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The shaping is done under a diaphanous hose of 45 mm in diameter (collagen-type fiber hose allowing to bring color and taste to the product during the subsequent smoking operation).

The cylindrical blocks of meat agglomerates obtained are placed on a trolley for the next precooking operation.

3) SMOKING-PRE-BAKING The cylindrical blocks of meat are placed in a cooking cell (for example a steam cell manufactured by the company CAPIC, QUIMPER, France or by the company LUTETIA, ARNOUVILLE LES GONNESSES, France) associated with a smoke generator sawdust. The smoking and precooking operation is carried out in three stages: Phase. not . l: steaming: + room temperature: 45 C # Humidity: 50% Time: 45 min Maximum ventilation Air inlet flap open Air extraction flap open
This steaming operation prepares the surface of the casing for color and taste.

Phase n 2: smoking: # room temperature: 45 C Humidity: 50% Time: 30 min Maximum ventilation Smoke generator in action Smoke inlet Extractor activated
During this smoking operation the combustion of sawdust gives off the smoke which is filtered and brought into contact with the product.

Phasen 3: cooking: + room temperature: 75 C
Humidity: 70%

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. Temps : de l'ordre de 2 h 30 à 3 heures, adapté jusqu'à ce que la température à coeur atteigne 68 C (détection par sonde de température à coeur) Ventilation maximum Générateur de fumée en action Entrée fumée Extracteur activé La température ambiante est réglée pour optimiser les rendements, et en particulier pour limiter les pertes en cuisson et les exudats.

. Time: around 2:30 to 3 hours, adapted until the core temperature reaches 68 C (detection by core temperature probe) Maximum ventilation Smoke generator in action Smoke inlet Extractor activated Ambient temperature is adjusted to optimize yields, and in particular to limit cooking losses and exudates.

 The core temperature of the meat block is adapted to guarantee the bacteriological quality of the product, while limiting the modification of the collagens and of the texture of the meat which may have an impact on the appearance of the product in the following phases.

4) COOLING The pre-cooked block of meat is placed in a fast-ventilation refrigerator to lower its temperature between 0 and 4 oC.

5) PEELING The casing which surrounds the block of meat is removed manually after incision.

6) SLICING The block of precooked meat is cut into slices a few millimeters thick (2 to 5 mm preferably) by means of a pendulum type slicer with laying on a mat (for example a slicer manufactured by the company NIJAL , France).

 Thin rounds of agglomerated meat are obtained which hold correctly thanks to the various preliminary treatment operations (kneading, pushing and precooking in particular).

7) SINTERING

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 The meat slices obtained are subjected to a sintering operation in an oil bath (for example sunflower oil) at a temperature of the order of 180oC for 50 seconds.

Preferably, a continuous fryer type installation is used.

The frying temperature and the processing time are adapted as a function of the degree of frying desired and as a function of the final color of the product which it is desired to obtain.

8) COOLING The fries washers (or chips) obtained are subjected to a cooling operation in an appropriate installation to lower their temperature between 0 and 4 cl.

One can for example use a continuous cooling tunnel in which the products are subjected for 5 min at a temperature of -30oC.

 The cooled fried crisps can then be weighed, bagged and stored before marketing (bagging is preferably carried out with an injection of binary gas after vacuum).

 There is shown in Figure 1 a slice 1 of chicken meat in the form of fried chips obtained according to Example 1 which has just been described. The passage in a fryer slightly reduces the thickness of the base washers and the corresponding treatment slightly deforms and curls the cuts.

This meat chip-shaped product has an amber / golden color, with a meaty muscle texture.

 In Figure 2, there are shown some chips 1 of the same kind bagged in a package 2 simply shown in dotted lines.

EXAMPLE 2 Raw materials used:
1-skinless, bone-in chicken meat
2-side preparation: water 15%, salt 2%, pea protein 1%, flavors 0.4%, sugars 1%, polyphosphate 0.3%, gelling agents: caraghenane 0.3% the amounts indicated are in% total product weight.

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As in example 1 above, the aromas, sugars and salt add flavor to the product and contribute to its preservation.

 The function of pea proteins is to provide texture.

 Polyphosphates and gelling materials provide hold and smoothness.

 The various ingredients of this accompanying preparation are mixed in a conventional paddle mixer (s).

1) MIXING The meat and the accompanying preparation are kneaded in a vacuum kneader, for example a kneader manufactured by the company LUTETIA, ARNOUVILLE LES GONNESSES, France.

- Phase no 1 : phase de mise sous vide pendant deux heures à une vitesse de 4vin. This mixing takes place in two phases:

- Phase 1: vacuuming phase for two hours at a speed of 4vin.

- Phase no 2: vacuum phase, mixing for six hours at a speed of 4t / min (alternations of 5 minutes of mixing and 10 minutes of pause).

This kneading phase is suitable for ensuring a homogeneous or relatively homogeneous impregnation of the pieces of meat by the accompanying preparation, necessary to obtain good cohesion and held in the subsequent stages, in particular the slicing and sintering phases.

It is not too deep to avoid achieving an elastic texture and to avoid obtaining a marbled product with slicing.

2) PUSHING The meat impregnated with its accompanying preparation is shaped into a cylindrical block by a pushing operation under hose. The material used is a Type 20 pusher manufactured by the company HANDTMAN, Germany.

A 128 mm diameter tripan type hose is used; it is a waterproof and retractable cellulosic hose allowing vacuum cooking.

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On obtient des boudins d'agglomérats de morceaux de viande qui sont rangés sur un chariot en vue de leur précuisson.

One obtains sausages of agglomerates of pieces of meat which are stored on a trolley for their precooking.

3) PRE-BAKING The pre-baking operation is carried out in a steam cell (CAPIC, QUIMPER, France or LUTETIA, ARNOUVILLE LES GONNESSES, France); it takes place in two phases: Phase. n J.: cooking room temperature: 75 C humidity: 100%
Time: around 2 h 30 to 3 hours, adapted until the core temperature reaches 68 C (detection by core temperature probe). Maximum ventilation Phase n 2: showering room temperature: 1 C # Maximum ventilation
Shower of water to ensure rapid cooling in order to block the bacteriological evolution.

 The ambient temperature is adjusted to optimize the yields, and in particular to limit cooking losses and exudates.

The core temperature of the meat block is adapted to guarantee the bacteriological quality of the product, while limiting the modification of the collagens and the texture of the meat, which may have an impact on the appearance of the product in the following phases.

4) COOLING
The block of precooked meat is placed in a fast-ventilating refrigerator to bring its temperature between 0 and 4 C.

5) PELAGE
The hose that surrounds the block of meat is removed manually after incision.

6) SLICE-PIECE

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The block of precooked meat is cut into elongated parallelepipedic sticks, using a lardonneuse / cubeuse (for example a model manufactured by the company TREIF, SOUFFELWEYERSHEIM, France).

 The elongated rods can have a section of the order of 10 mm by 10 mm and a length of the order of 50 mm.

 Obtained pieces of agglomerated meat which hold correctly thanks to the various preliminary treatment operations (kneading, pushing and pre-cooking in particular).

7) SINTERING
The meat sticks are subjected to a frying operation in an oil bath (for example sunflower oil) at a temperature of the order of 180 ° C. for one minute.

Preferably, a continuous fryer type installation is used.

The frying temperature and the processing time are adapted as a function of the degree of frying desired and as a function of the final color of the product which it is desired to obtain.

8) COOLING The fried elongated sticks obtained are subjected to a cooling operation in an appropriate installation to lower their temperature between 0 and 4 C.

One can for example use a continuous cooling tunnel in which the products are subjected for 5 minutes to a temperature of -30oC.

 The cooled fried sticks can then be weighed, bagged and stored before marketing (bagging is preferably carried out with an injection of binary gas, after vacuum).

 FIG. 3 shows an elongated stick 3 of chicken meat, in the form of a french fries, obtained according to Example No. 2 which has just been described. The passage in a fryer slightly reduces the dimensions of the base sticks and deforms them very slightly.

This product in the form of chicken meat fries is golden / fried on the corners and has a fiber texture.

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In Figure 4, there are shown some fries 3 of the same kind, bagged in a package 4 simply shown in dotted lines.

 An identical or similar treatment process may well be envisaged from other poultry meats (hens, turkeys, ducks, guinea fowl ...).

The accompanying preparation and the processing conditions will then be adapted to the type of meat used, and according to the characteristics of the final product that one wishes to obtain.

Claims (12)

- CLAIMS - 1. - Food product based on poultry, for example chicken, characterized in that it is in the form of cuts taken from an agglomerate of pieces of meat, which cuts have undergone a frying operation.  2. Food product according to claim 1, characterized in that it consists of cuts made in an agglomerate of pieces of meat mixed with a preparation providing the desired functional and aromatic ingredients.  3. Food product according to claim 2, characterized in that the preparation which is used comprises, in particular, proteinaceous and / or gelling materials ensuring holding and cohesion functions.  4. Food product according to any one of claims 1 to 3, characterized in that it is in the form of elongated sticks, fried type.  5. Food product according to any one of claims 1 to 3, characterized in that it is in the form of thin rings, of the crisps type.  6.-A method of preparing a poultry-based food product according to any one of claims 1 to 5, characterized in that it consists: - of kneading the cut pieces of meat with an aqueous preparation providing the functional ingredients and desired aromatics, said kneading operation being adapted to ensure a homogeneous or relatively homogeneous impregnation of the pieces of meat with said preparation, - to block the meat impregnated with preparation, - to subject the block conformed to a precooking operation, - cooling the block of precooked meat, - cutting the block of precooked meat into pieces of desired size and shape, - subjecting the cut pieces of meat to a frying operation, then - conditioning the fried product obtained, after cooling. <Desc / Clms Page number 12>

 7.- Method according to claim 6, characterized in that it consists in kneading the meat with a preparation comprising in particular water, proteinaceous and / or gelling materials, aromatics, condiments and sugar, this in meat / preparation proportions between 85/15 and 60/40 by weight.  8.-A method according to claim 7, characterized in that it consists in conforming the meat in a cylindrical block under hose, by a pushing operation.  9. - Method according to claim 8, characterized in that it consists in conforming the meat into a cylindrical block of small diameter, for example of the order of 40 to 50 mm in diameter, then, at the time of the operation of cutting, to cut into the cylindrical block washers a few millimeters thick in order to obtain a final product of the chips type.  10.-A method according to claim 8, characterized in that it consists in conforming the meat into a large diameter cylindrical block, for example of the order of 120 to 140 mm in diameter, then, at the time of the operation of cutting, to cut from this block of elongated sticks in order to obtain a final product of the fries type.  11. - Method according to any one of claims 7 to 10, characterized in that the precooking operation of the shaped block of meat is carried out until the core temperature is between 65 and 70 C.  12.-A method according to any one of claims 7 to 11, characterized in that the precooking operation is preceded by a smoking operation of the block of meat, if necessary the casing used during the operation of pushing being adapted to allow said smoking operation.