FR2865109A1 - Meat-based cooked food product comprises cut of meat that is compressed after cooking for convenient use after re-heating - Google Patents

Abstract

The product consists of a cut of meat (1A) which, after cooking, is compressed in a mould (2). The cooking process is carried out at low temperature e.g. by braising and/or boiling, after which the meat is placed in a mould cavity (2A) and compressed with a press (3) to give it a shape that it retains afterwards. In a variant the cooked meat can be moulded by rolling it in a tube of a supple film material, and it can be pre-cut into individual portions. Another version moulds the meat round a roll of a vegetable stuffing.

Description

2865109 1

  The present invention relates to the general technical field of food processing, and more specifically to the field of processes for the preparation and manufacture of ready-made meals for the purpose of producing a cooking dish based on meat from a butcher's yard and cooking dish. human food, in an individual or collective setting.

  The present invention relates more particularly to a method of manufacturing, from at least one piece of butcher's meat, a cooked dish intended to be consumed hot preferably, said method comprising a cooking operation of said at least one piece of meat.

  The present invention also relates to a cooked dish, preferably for hot consumption, and comprising at least one piece of cooked butchery meat.

  It is well known, in the field of beef butchering, to separate bovine carcasses into four quarters, namely two forequarters, generally referred to as the fronts, and two rear quarters, generally referred to as the hindquarters. .

  In general, forerunners, which can constitute more than half of the total mass of an ox, contain low-grade pieces (so-called second or third grade pieces, of hard consistency and generally relatively inexpensive), while that the backs comprise the majority of the noble pieces (first-class pieces, generally softer and more expensive).

  Meat pieces from the front are of course particularly popular with consumers, who usually prepare them using fast cooking methods such as grilling or frying.

  As for pieces of meat from the front, they are often despised and rejected by consumers, because these pieces, by the nature and consistency of their meat, are generally unfit to be grilled or fried.

  Such pieces from the front can however be used as a base, when boiled or braised, to dishes quite interesting, such as stew.

  However, the very appearance of these pieces of meat, which reinforces in the mind of the consumer the idea that they are difficult to prepare, without any real guarantee of a satisfactory result, generally leads the consumer to ignore the fronts, and to consume mainly only pieces of meat to grill from the back.

  To resolve this imbalance of demand between the front and back, many reflections have been conducted with a view to developing methods of valorization fronts.

  The main method used was the production of chopped steaks from the front. In recent years, the consumption of chopped steaks has been somewhat successful, helping to reduce much of the aforementioned imbalance.

  However, ground beef has many disadvantages. The first disadvantage is organoleptic. Indeed, the hashing process denatures in particular the texture and consistency of the meat, and thus removes some of its intrinsic taste qualities.

  Another disadvantage of chopped steaks is that they have a particularly artificial and industrial character, which can induce in the mind of the consumer a negative connotation.

  Another disadvantage of minced meat is phytosanitary. Indeed, it is known that minced meat is generally less well preserved than raw meat (that is to say, not minced), which induces increased risks of bacterial proliferation. Taking into account these phytosanitary constraints adds to the complexity of the facilities and organizations producing minced meat.

  In addition, the pieces of raw butchery meat, whether they come from front or back besides, if they do not have the abovementioned disadvantages of minced meat, cause for them other particular technical problems , especially in terms of packaging, storage and display.

  Indeed, by their raw nature, these pieces of meat generally have irregular and random geometries. Therefore, when these pieces of raw meat are placed in closed trays by a transparent food film, as is practiced in supermarkets, said film can be pierced, or even more easily present folds harmful to the preservation of the meat, or do not completely cover the meat that it is supposed to protect.

  The irregular and random geometrical nature of the pieces of raw meat also prohibits the production, in a cold store or on a stall, of regular stacks, that is to say, little space-consuming and aesthetically attractive, of pieces of meat. raw packaged in trays.

  More generally, the irregular geometry of the pieces of raw meat prohibits the implementation of standardized packaging packaging, which would be inherently cheap, and easy and quick to use.

  The object of the present invention is therefore to remedy the various drawbacks listed above, and to propose a new manufacturing process, from at least one piece of butcher's meat, a cooked dish, which preserves the natural constitution of the raw meat used, while standardizing and improving the appearance, especially visual.

  Another object of the invention is to propose a novel method of manufacturing, from at least one piece of butcher's meat, a cooked dish, which makes it possible to obtain a cooked dish whose visual appearance presents a particularly stable character.

  Another object of the invention is to propose a novel method of manufacturing, from at least one piece of butcher's meat, a cooked dish, which has a particularly fast character.

  Another object of the invention is to propose a novel method of manufacturing, from at least one piece of meat for butchering, a cooked dish, which implements particularly simple and robust manufacturing means.

  Another object of the invention is to propose a novel method of manufacturing, from at least one piece of butcher's meat, a cooked dish, which implements particularly inexpensive manufacturing means.

  Another object of the invention is to propose a novel method of manufacturing, from at least one piece of butcher's meat, a cooked dish, which is particularly suitable for industrial production.

  Another object of the invention is to propose a novel method of manufacturing, from at least one piece of butcher's meat, a cooked dish, which makes it possible to obtain a particularly original, attractive and compact cooked dish.

  Another object of the invention is to propose a novel method of manufacturing, from at least one piece of butcher's meat, a cooked dish, which allows a particularly simple valuation of non-noble pieces of meat, and this , without significant impact on the intrinsic nature of the meat composing said pieces.

  Another object of the invention is to propose a new cooked dish comprising at least one piece of cooked butchery meat, which has excellent visual appearance and preserved taste characteristics, while being able to be obtained under particularly economical conditions, and presenting excellent abilities for standardized packaging.

  The objects assigned to the invention are attained by means of a method of manufacturing, from at least one piece of butcher's meat, a cooked dish intended to be consumed hot preferably, said method comprising a cooking operation of said at least one piece of meat and being characterized in that it comprises, after the cooking operation, a step of modeling said at least one piece of meat, during which said minus one piece of meat to obtain a unit block of predetermined shape.

  The objects assigned to the invention are also achieved with the aid of a cooked dish, intended to be consumed hot preferably, and comprising at least one piece of cooked butcher meat, said dish being characterized in that said at least one a piece of cooked meat forms a unitary block molded by pressing into a predetermined shape.

  Other objects and advantages of the invention will appear in more detail on reading the description which follows, with reference to the accompanying drawings given by way of illustrative and non-limiting examples in which: Figure 1 illustrates, in a schematic view in section, a first example of the conduct of the modeling step of the method according to the invention.

  - Figure 2 illustrates, in a schematic partial sectional view, a second embodiment of the modeling step of the method according to the invention.

  - Figure 3 illustrates, in a schematic perspective view, a first embodiment of a cooked dish according to the invention.

  - Figure 4 illustrates, in a schematic perspective view, a second embodiment of a cooked dish according to the invention.

  The manufacturing method according to the invention relates to the manufacture, from at least one piece of meat for meat, of a cooked dish, that is to say of a ready-to-use food preparation intended for for human consumption, and for that is prepared and presented so as to be easily and quickly ready to eat.

  The cooked dish obtained at the end of the manufacturing process according to the invention is intended to be consumed hot, that is to say to undergo, prior to its actual consumption, a reheating operation using all suitable cooking means, such as hob or oven.

  The invention therefore relates to the preparation of a cooked dish whose nature makes it is usually consumed at a temperature above room temperature, unlike other dishes that are intended to be consumed cold or at least at room temperature like pâtés, terrines, dry sausages or hams.

  However, nothing prevents a consumer from not carrying out the reheating operation, and thus consuming cold cooked dish obtained according to the manufacturing method according to the invention.

  For this reason, in order to distinguish the cooked dishes obtained according to the process according to the invention of ready-made meals intended for cold consumption, reference will be made hereinafter, to designate the ready-made meals obtained by the inventive method, of ready meals for to be consumed hot preferably.

  The inventive method can have an industrial character as well as an artisanal or domestic character.

  As has been mentioned above, the process according to the invention uses at least one piece of butcher meat 1A.

  By piece of meat, is meant here a piece of raw meat cutting, which has a natural internal structure, unlike a minced meat for example.

  In addition, meat is defined here as all meat from bovine species (beef, cow, veal), sheep (sheep, lamb), goats (goat, goat) and horse (horse, foal). The meat butcher used in the context of the invention is therefore particularly different from poultry, fish, as well as sausages (ham, sausages ...) as such.

  In what follows, for the sake of simplicity of description, reference will be made to a method of manufacturing a dish cooked from a piece of single butcher meat, that is to say a unitary piece , it being understood that the invention also relates to the manufacture of a dish cooked from several pieces of butchery meat distinct, possibly of different natures and / or dimensions.

  According to the invention, the method comprises a cooking operation of the piece of meat 1A.

  This cooking operation is conducted by any means well known to those skilled in the art, and for example in a dish or a pan subjected to the action of a furnace or a cooking plate. This cooking operation, which may be accompanied or preceded by complementary operations, like seasoning operations, is intended primarily to provide the final consumer a ready to serve dish, which will only have to be heated because it is already cooked. A secondary but important goal of this cooking operation is to promote the softening of the meat, which will facilitate the smooth progress of the subsequent steps of the process, and in particular the modeling step which will be described below.

  Advantageously, the cooking operation is carried out at low temperature, in a slow manner, in order to obtain a very cooked flesh but soft and mellow. The parameters for slow cooking a piece of meat are well known to those skilled in the art. In particular, the firing temperature will preferably be substantially less than 100 C, and even more preferably between substantially 55 C and 90 C.

  Advantageously, during the aforementioned cooking operation, the piece of meat 1A is braised, for example in the oven or under vacuum.

  Advantageously, alternatively or additionally, the piece of meat 1A is boiled, for example either by poaching in water with vegetables or in cooking broths, or by cooking under vacuum.

  Advantageously, said cooking operation is carried out without it being subjected to a substantial shaping stress, in particular of the mechanical type, on said at least one piece of meat 1A. The piece of meat may however possibly undergo, before or during the cooking operation, a more or less coarse cutting distinct from a hash, without departing from the scope of the invention.

  In other words, the cooking is carried out, in the context of the process according to the invention, in a substantially traditional manner, without, for example, exerting compression or molding of the meat before or during the cooking operation.

  This technical provision makes it possible to guarantee the implementation of traditional cooking, with all the organoleptic advantages that this assumes, since in particular this arrangement allows the cooking of 2865109 10 pieces of meat with the bones which may be attached to them, said bones. contributing to the taste of cooked meat.

  The method according to the invention comprises, after the cooking operation, a modeling step, optionally preceded if necessary by a step of deboning and / or denerving the piece of cooked meat from the previous step.

  During this modeling step of said at least one piece of meat 1A, said piece of meat 1A is pressed to obtain a unitary block 1B, 1C of predetermined shape. In other words, the modeling step is a forming step which consists in shaping the piece of meat by pressure, so as to give it a particular predefined geometry (rounded, rectangular, polygonal, etc.), and more especially a regular geometry, without modifying the texture and composition of the piece of meat, that is to say by substantially retaining its structural integrity (no hash).

  In the case where the cooked dish 1 is made from several pieces of meat 1A, said pieces of meat are pressed together so as to obtain a unitary agglomerate of predetermined shape, said agglomerate having finally a monobloc character and having a mechanical strength clean.

  The modeling step can be performed directly at the end of the cooking phase, that is to say while the meat is still hot, or after the imposition of a cooling phase, the modeling being then at a temperature below or equal to room temperature.

  Preferably, the modeling step is carried out so that the unit block 1B, 1C obtained is able to retain substantially the predetermined shape permanently, and whatever the environment, including thermal, to which it is subjected. In particular, the modeling pressure will be exerted on said at least one piece of meat 1A to deform substantially permanently said piece of meat, so that the latter, even when subjected to reheating by the end user , keeps the chosen form that was imposed on him. For this purpose, parameters such as the duration of imposition of the pressure and / or the intensity of the pressure will be appropriately chosen by those skilled in the art.

  The general principle of the invention is therefore based on the conformation of one or more pieces of raw meat cooked in a one-piece piece having a shape chosen in advance, and in particular a regular contour, for example circular, square or rectangular. This forming makes it possible to obtain a product which, while being derived from conventional cooking, with all the advantages that this entails in terms of taste, has a pre-defined and standardized size and visual appearance, which on the one hand facilitates its production. conditioning, packaging and storage, and on the other hand is attractive to the consumer.

  In a first variant embodiment illustrated in FIG. 1, the modeling step comprises a pressure molding operation in which said at least one piece of meat 1A is placed in a cavity 2A of mold 2, and then pressurized in this mold cavity 2A 2 using a press 3.

  In this way, the outer contour of the cooked meat piece 1A takes the form delimited jointly by the mold cavity 2A 2 and the press 3.

  In the present case illustrated in Figure 1, the piece of meat 1A and have a cross section of substantially rectangular shape.

  The mold 2 may for example consist of a container forming part 2B. In the context of the variant of Figure 1, this container part 2B has substantially a U-shaped cross section. This container 2B is arranged to cooperate with a pressure plate 3A adjusted to close the container 2B and slide transversely to the container. inside thereof to gradually reduce the volume of the cavity 2A delimited by the container 2B and the plate 3A, intended to accommodate the meat already cooked.

  In a second variant embodiment, represented in FIG. 2, the modeling step comprises a rolling operation, in which the said at least one piece of meat 1A is placed, once cooked, in a tube 4 of flexible film 5. said tube 4 being then rolled, for example by hand 11, against a substantially flat surface 6.

  Said tube 4 can be made using conventional stretch food film, well known to those skilled in the art. It is thus sufficient for the preparer to tightly wrap the meat with the aid of the food film, with a view to forming substantially a bead, and then to roll this bead between the palm of the hand 11 and a substantially flat surface 6, such as the tray of a worktop, so as to give the piece of meat a predetermined shape, in this case a substantially cylindrical shape with a substantially circular base.

  Thus, according to the mode of formatting chosen (molding or film), the invention will have a rather industrial character or rather artisanal.

  At the end of the modeling step, whether it has been carried out by rolling, molding or otherwise, the unit block 1B, 1C obtained may, depending on the quantity of meat that has been used, form an individual portion, or contrary represent an amount corresponding to several individual portions.

  In the latter case, and in particular when the unit block obtained 1B is of substantially cylindrical general shape, the method according to the invention advantageously comprises a step of manufacturing individual portions, in which the block 1B is cut transversely in slices. 7A ... 7N, each slice 7A ... 7N forming an individual portion (see FIG. In this case, the process according to the invention combines a step of shaping a large quantity of meat (that is to say that can serve as a base for several individual portions) in a unit block forming a semi-finished product. finished, said unit block being then cut into different portions. Such a procedure is particularly rapid and effective, and also allows to obtain precisely calibrated individual portions.

  It is also possible, prior to the step of manufacturing the individual portions, to freeze the unit block 1B obtained at the end of the modeling step. The frozen state of said block 1B can notably facilitate the cutting of portions 7A ... 7N.

  According to an alternative embodiment illustrated in Figure 4, the method according to the invention comprises a step of incorporating additional food elements 8, said step prior to the modeling step. During this incorporation step, at least one piece of meat 1A is added to the food elements 8, the nature of which differs from that of said piece 1A, in particular from the point of view of taste, so as to obtain the outcome of the modeling step, a unit block 1C of composite nature, that is to say formed of an aggregate of different food materials, divided into two distinct phases.

  Preferably, the additional food elements 8 comprise vegetables, which are positioned relative to the at least one piece of meat 1A, prior to the modeling step, so that the core 9 of the composite unit block 1C obtained at the outcome of the modeling stage is mainly composed of vegetables 8.

  Thus, each individual portion is formed of a central medallion of vegetables surrounded by a crown of meat, as shown in FIG.

  In this way, the process according to the invention makes it possible to obtain particularly compact products with a very attractive appearance, in a simple, fast and economical manner.

  In a particularly advantageous variant of the process according to the invention, said at least one piece of meat 1A, to which the process is applied, is classified in the second or third category. As is well known to those skilled in the art, the meat of the second or third category are the least noble pieces and, as such, are often, in the prior art, for the manufacture of minced meat .

  As is also well known to those skilled in the art, the most noble pieces (that is to say of the first category) are those located in the rear parts of the beast, and generally consist of little muscles. mobile. On the contrary, the second and third category pieces are generally located in the front parts of the animal, and correspond to muscles that work a lot and thus give hard pieces, relatively rich in collagen, and which must benefit from cooking. long to soften them and facilitate their chewing.

  Preferably, in the context of the implementation of the process according to the invention, said at least one piece of meat 1A is derived from cattle fronts. In particular, the piece of meat 1A may be from the collar, the hock, the shoulder tip, the shoulder, the pallet, the chest or the rib train. Among the pieces from the fronts of particular interest for the implementation of the process according to the invention, particular distinction will be made in particular the flank steak, the braising scoter, the scotfer with stew or even the chuck.

  Thus, the process according to the invention is advantageously a process for the preparation and treatment of pieces of meat coming from the fronts, and in this way makes it possible to valorize the least noble pieces of animals such as beef, mutton or lamb. lamb, retaining the original structural qualities of the meats concerned (no hashing), while creating a product that is visually attractive and easy to handle.

  In other words, the process according to the invention provides recovery by the form after cooking, alternative to the mincing of raw meat.

  The invention also relates to a cooked dish, intended to be consumed hot preferably, and comprising at least one piece of cooked butcher meat 1A, and for example braised and / or boiled.

  According to an important characteristic of the cooked dish according to the invention, said at least one piece of cooked meat 1A forms a unitary block 1B, 1C shaped by pressing in a predetermined shape.

  Advantageously, the unitary block 1B, 1C has substantially a generally cylindrical shape, of substantially circular lateral contour.

  Finally, as has been mentioned above, the invention relates in particular to a cooked dish comprising at least one piece of butcher meat 1A classified in the second or third category, and more preferably from bovine front.

  In the case where the cooked dish according to the invention is made from several initially distinct pieces of meat, the pressed unit block will be in the form of a monoblock aggregate of said pieces of meat, which will be joined together.

  Ultimately, the invention therefore proposes a cooked meat block of natural structure, the outer shape is original because predetermined and not random.

Claims (13)

  1 - Method of manufacturing, from at least one piece of meat (1A), a cooked dish to be consumed hot preferably, said method comprising a cooking operation of said at least one piece of meat (1A) and being characterized in that it comprises, after the cooking operation, a step of modeling said at least one piece of meat (1A), during which said at least one piece of meat is pressed (1A) to obtain a unit block (1 B, 1C) of predetermined shape.   2 - Process according to claim 1 characterized in that the modeling step is conducted so that the unit block (1B, 1C) is capable of substantially keeping the predetermined shape permanently.   3 - Process according to claim 1 or 2 characterized in that the cooking operation is carried out at low temperature.   4- Method according to claim 3 characterized in that during the cooking operation, said at least one piece of meat (1A) is braised and / or boiled.   - Method according to one of claims 1 to 4 characterized in that the cooking operation is carried out without it being exercised substantial stress forming on said at least one piece of meat (1A).   6 - Process according to one of claims 1 to 5 characterized in that the modeling step comprises a pressure molding operation, wherein said at least one piece of meat (1A) is placed in a cavity (2A) of mold (2), and is pressurized in this cavity (2A) of mold (2) using a press (3).   7 - Method according to one of claims 1 to 6 characterized in that the modeling step comprises a rolling operation, wherein said at least one piece of meat (1A) is placed in a tube (4) of flexible film (5), said tube (4) being then rolled against a substantially planar surface (6).   8 - Method according to one of claims 1 to 7 characterized in that it comprises a step of manufacturing individual portions, wherein the block (1 B) is cut transversely into slices (7A ... 7N), each slice (7A ... 7N) forming an individual portion.   9 - Method according to one of claims 1 to 8 characterized in that it comprises a step of incorporating additional food elements (8) involved prior to the modeling step, and during which one adds to said at least one piece of meat (1A) food elements (8) whose nature differs from that of said part (1A), so as to obtain, at the end of the modeling step, a unit block (1C) composite nature.   Process according to Claim 9, characterized in that the additional food elements (8) comprise vegetables, which are positioned relative to the at least one piece of meat (1A), prior to the modeling step, so that the core (9) of the composite unit block (1C) obtained at the end of the modeling step is mainly composed of vegetables (8).   2865109 19 11 -Method according to one of claims 1 to 10 characterized in that said at least one piece of meat (1A) is classified in the second or third category.   12 -Procédé according to one of claims 1 to 11 characterized in that said at least one piece of meat (1A) is derived from cattle fronts.   13 -Plat cooked, intended to be consumed hot preferably, and comprising at least one piece of butcher meat (1A) cooked, said dish being characterized in that said at least one piece of cooked meat forms a unitary block (1B, 1C) shaped by pressing into a predetermined shape.   14 - Cooked dish according to claim 13 characterized in that said at least one piece of meat (1A) is braised and / or boiled.   - Cooked dish according to claim 13 or 14 characterized in that the unit block (1 B, 1 C) has substantially a generally cylindrical shape, of substantially circular lateral contour.   16 - Cooked dish according to one of claims 13 to 15 characterized in that said at least one piece of meat (1A) is classified in the second or third category.   17 - Cooked dish according to one of claims 13 to 15 characterized in that said at least one piece of meat (1A) is derived from bovine front.