FR2860397A1 - Prepared food product is based on pig's trotter, cooked for 40 hours, cooled and wrapped in pastry and then deep fried - Google Patents

Prepared food product is based on pig's trotter, cooked for 40 hours, cooled and wrapped in pastry and then deep fried Download PDF

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Publication number
FR2860397A1
FR2860397A1 FR0311783A FR0311783A FR2860397A1 FR 2860397 A1 FR2860397 A1 FR 2860397A1 FR 0311783 A FR0311783 A FR 0311783A FR 0311783 A FR0311783 A FR 0311783A FR 2860397 A1 FR2860397 A1 FR 2860397A1
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FR
France
Prior art keywords
pig
hours
cooled
trotter
wrapped
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.)
Granted
Application number
FR0311783A
Other languages
French (fr)
Other versions
FR2860397B1 (en
Inventor
Yvan Irene Aurelien F Desingly
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
DESINGLY FRANCOISE ANNIE SUZAN
Original Assignee
DESINGLY FRANCOISE ANNIE SUZAN
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Publication date
Application filed by DESINGLY FRANCOISE ANNIE SUZAN filed Critical DESINGLY FRANCOISE ANNIE SUZAN
Priority to FR0311783A priority Critical patent/FR2860397B1/en
Publication of FR2860397A1 publication Critical patent/FR2860397A1/en
Application granted granted Critical
Publication of FR2860397B1 publication Critical patent/FR2860397B1/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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The pig's trotter is scalded, wrapped in bands and simmered for 40 hours in water at 80 degrees C, flavoured with salt, pepper, thyme, shallots, parsley, garlic, onions, lemon, basil, sage and sugar or carrots. It is then cooled, unwrapped and covered in a pastry made from water, salt, flour and egg white before being deep fried to form a crust. The product can be reheated for 15 mins prior to eating; it can also be deep frozen and preserved.

Description

2860397 -1-2860397 -1-

La présente préparation culinaire permet la dégustation d'un pied de cochon dont on peut manger les os et la moelle et déguster une chair rendue moelleuse par la cuisson dans un enrobage, le pied de cochon, une fois préparé, étant présenté sous une croûte de pâte dorée.  The present culinary preparation allows the tasting of a pig's foot which one can eat the bones and the marrow and to taste a flesh made soft by the cooking in a coating, the foot of pig, once prepared, being presented under a crust of golden paste.

Le procédé évite la dégustation d'un pied de cochon desséché et d'une présentation peu esthétique.  The process avoids the tasting of a dried pig's foot and an unattractive presentation.

Le pied de cochon est échaudé, entouré de bandelettes et cuit dans un autoclave avec des aromates 100 % naturels (eau, sel, poivre, thym, échalotes, persil, ail, oignons, citron, laurier, sauge et sucre ou carottes) pendant une durée de 40 heures à 80 C, refroidi, déballé, enrobé dans une pâte (eau, sel, farine, blanc d'oeufs) puis jeté à grande friture jusqu'à la formation d'une croûte.  The pig's foot is scalded, surrounded by strips and cooked in an autoclave with 100% natural flavorings (water, salt, pepper, thyme, shallots, parsley, garlic, onions, lemon, bay leaves, sage and sugar or carrots) during a duration of 40 hours at 80 C, cooled, unpacked, embedded in a paste (water, salt, flour, egg white) and then thrown to deep frying until the formation of a crust.

Il doit ensuite être réchauffé 15 minutes avant la dégustation.  It must then be warmed up 15 minutes before the tasting.

Le pied de cochon ainsi préparé peut être consommé sur place, conservé par congélation ou expédié.  The prepared pig's foot can be consumed on the spot, preserved by freezing or shipped.

Claims (1)

2 REVENDICATIONS2 CLAIMS 1) Procédé de préparation et de présentation d'un pied de cochon à la Sainte- Menehould dont on peut manger les os, caractérisé par le fait que le pied échaudé, entouré de bandelettes, est cuit avec des aromates naturels.  1) A method of preparing and presenting a pig's foot at Sainte-Menehould where the bones can be eaten, characterized in that the scalded foot, surrounded by strips, is cooked with natural aromatics. 2) Procédé de préparation d'un pied de cochon selon 1), caractérisé en ce que la cuisson est d'une durée de 40 heures, à une température de 80 C. 3) Procédé de préparation d'un pied de cochon selon 1) et 2), caractérisé par un enrobage de pâte dans le but d'obtenir l'adhésion et la formation d'une croûte.  2) Process for preparing a pig's foot according to 1), characterized in that the cooking is of a duration of 40 hours at a temperature of 80 C. 3) Method for preparing a pig's foot according to 1 ) and 2), characterized by a paste coating for the purpose of obtaining adhesion and crust formation. 4) Procédé de préparation d'un pied de cochon selon 1), 2) et 3), caractérisé par 10 l'enrobage qui permet la conservation par le froid ou la congélation du pied.  4) Process for preparing a pig's foot according to 1), 2) and 3), characterized by the coating which allows the cold storage or freezing of the foot.
FR0311783A 2003-10-07 2003-10-07 NEW CULINARY PREPARATION OF A PIG FOOT Expired - Fee Related FR2860397B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR0311783A FR2860397B1 (en) 2003-10-07 2003-10-07 NEW CULINARY PREPARATION OF A PIG FOOT

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR0311783A FR2860397B1 (en) 2003-10-07 2003-10-07 NEW CULINARY PREPARATION OF A PIG FOOT

Publications (2)

Publication Number Publication Date
FR2860397A1 true FR2860397A1 (en) 2005-04-08
FR2860397B1 FR2860397B1 (en) 2007-05-25

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
FR0311783A Expired - Fee Related FR2860397B1 (en) 2003-10-07 2003-10-07 NEW CULINARY PREPARATION OF A PIG FOOT

Country Status (1)

Country Link
FR (1) FR2860397B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2898774A1 (en) * 2006-03-21 2007-09-28 Jean Noulin Culinary preparation of a pork foot comprises cooking the pork foot in a stock, boning the obtained foot while it is in hot condition, cooking the boned foot to obtain the preparation, and conforming the preparation around and along a tube

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2074615A1 (en) * 1970-01-09 1971-10-08 Desingly Yvan
FR2200733A7 (en) * 1972-04-18 1974-04-19 Desingly Yvan Cooking pigs trotters - in autoclave under conditions to preserve their colour and soften the bones
KR20010044230A (en) * 2001-01-18 2001-06-05 정철 Pork Trotter with Seasoned Soy Sauce
KR20020006240A (en) * 2000-07-12 2002-01-19 임정애 Cooking method of pettitoes

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2074615A1 (en) * 1970-01-09 1971-10-08 Desingly Yvan
FR2200733A7 (en) * 1972-04-18 1974-04-19 Desingly Yvan Cooking pigs trotters - in autoclave under conditions to preserve their colour and soften the bones
KR20020006240A (en) * 2000-07-12 2002-01-19 임정애 Cooking method of pettitoes
KR20010044230A (en) * 2001-01-18 2001-06-05 정철 Pork Trotter with Seasoned Soy Sauce

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
ANON.: "Larousse Gastronomique", 1990, MANDARIN, LONDON, XP002328488 *
DATABASE WPI Section Ch Week 200173, Derwent World Patents Index; Class D12, AN 2001-636692, XP002328490 *
DATABASE WPI Section Ch Week 200255, Derwent World Patents Index; Class D13, AN 2002-516083, XP002328489 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2898774A1 (en) * 2006-03-21 2007-09-28 Jean Noulin Culinary preparation of a pork foot comprises cooking the pork foot in a stock, boning the obtained foot while it is in hot condition, cooking the boned foot to obtain the preparation, and conforming the preparation around and along a tube

Also Published As

Publication number Publication date
FR2860397B1 (en) 2007-05-25

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