FR2985883A1 - Preparing food product extracted from pork rib, involves obtaining piece of pork carcass and then cutting at central portion, transversely cutting rectangular piece to obtain identical piece comprising bone portions, and cooking the piece - Google Patents

Preparing food product extracted from pork rib, involves obtaining piece of pork carcass and then cutting at central portion, transversely cutting rectangular piece to obtain identical piece comprising bone portions, and cooking the piece Download PDF

Info

Publication number
FR2985883A1
FR2985883A1 FR1250545A FR1250545A FR2985883A1 FR 2985883 A1 FR2985883 A1 FR 2985883A1 FR 1250545 A FR1250545 A FR 1250545A FR 1250545 A FR1250545 A FR 1250545A FR 2985883 A1 FR2985883 A1 FR 2985883A1
Authority
FR
France
Prior art keywords
piece
pork
cutting
food product
cooking
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.)
Withdrawn
Application number
FR1250545A
Other languages
French (fr)
Inventor
Bourhis Philippe Le
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.)
SALOIR DU DAOULAS
Original Assignee
SALOIR DU DAOULAS
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by SALOIR DU DAOULAS filed Critical SALOIR DU DAOULAS
Priority to FR1250545A priority Critical patent/FR2985883A1/en
Publication of FR2985883A1 publication Critical patent/FR2985883A1/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/062—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B4/064—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Preparing a food product extracted from a pork rib, comprises obtaining a piece of pork carcass and then cutting (31) at a central portion, where a longitudinal rectangular piece extends perpendicular to a pork bone, transversely cutting (32) the rectangular piece to obtain identical piece comprising bone portions, and cooking the piece to obtain a food product. An independent claim is included for the piece intended to be cooked.
FR1250545A 2012-01-19 2012-01-19 Preparing food product extracted from pork rib, involves obtaining piece of pork carcass and then cutting at central portion, transversely cutting rectangular piece to obtain identical piece comprising bone portions, and cooking the piece Withdrawn FR2985883A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR1250545A FR2985883A1 (en) 2012-01-19 2012-01-19 Preparing food product extracted from pork rib, involves obtaining piece of pork carcass and then cutting at central portion, transversely cutting rectangular piece to obtain identical piece comprising bone portions, and cooking the piece

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR1250545A FR2985883A1 (en) 2012-01-19 2012-01-19 Preparing food product extracted from pork rib, involves obtaining piece of pork carcass and then cutting at central portion, transversely cutting rectangular piece to obtain identical piece comprising bone portions, and cooking the piece

Publications (1)

Publication Number Publication Date
FR2985883A1 true FR2985883A1 (en) 2013-07-26

Family

ID=46551676

Family Applications (1)

Application Number Title Priority Date Filing Date
FR1250545A Withdrawn FR2985883A1 (en) 2012-01-19 2012-01-19 Preparing food product extracted from pork rib, involves obtaining piece of pork carcass and then cutting at central portion, transversely cutting rectangular piece to obtain identical piece comprising bone portions, and cooking the piece

Country Status (1)

Country Link
FR (1) FR2985883A1 (en)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20020127963A1 (en) * 2001-03-06 2002-09-12 Mickelsen Darryl H. Method of cutting ribs
FR2841096A1 (en) * 2002-06-21 2003-12-26 Bretonne De Salaisons Sbs Soc Pork sparerib cutting procedure consists of removing some bones to make final products containing at least one section of bone
US7666075B1 (en) * 2006-11-09 2010-02-23 James Albert London Baker Rib meat product and process for preparing same

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20020127963A1 (en) * 2001-03-06 2002-09-12 Mickelsen Darryl H. Method of cutting ribs
FR2841096A1 (en) * 2002-06-21 2003-12-26 Bretonne De Salaisons Sbs Soc Pork sparerib cutting procedure consists of removing some bones to make final products containing at least one section of bone
US7666075B1 (en) * 2006-11-09 2010-02-23 James Albert London Baker Rib meat product and process for preparing same

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
"Travers De Porc GrillÉ Miel Et Curry", 8 February 2011 (2011-02-08), XP055048597, Retrieved from the Internet <URL:http://web.archive.org/web/20110208212527/http://www.recettesdecuisine.tv/recette-r8013/travers+de+porc+grille+miel+et+curry/recette+travers+de+porc+grille+miel+et+curry.html> [retrieved on 20130103] *

Similar Documents

Publication Publication Date Title
MX2022006606A (en) Methods and compositions for consumables.
CL2017000408A1 (en) Wrap for food products
EP3054780A4 (en) Functional protein derived from animal muscle tissue or mechanically deboned meat and method for making the same
IN2014CN00619A (en)
EP2826377A4 (en) Deboning system for foreleg portion of meat on the bone, and deboning method
FR2985883A1 (en) Preparing food product extracted from pork rib, involves obtaining piece of pork carcass and then cutting at central portion, transversely cutting rectangular piece to obtain identical piece comprising bone portions, and cooking the piece
MX2014008255A (en) Apparatus and procedure for the molding and cooking of stuffed food products.
BR112014005593A2 (en) cooked formed food product, formed food product, method for preparing a cooked meat patty and method of preparing a formed food product
GR1007874B (en) Use of skin connecting tissue in the preparation of oil-containing food products
UA80718U (en) Method for producing smoked and cooked ham &#34;delikatesna&#34; (specialty)
UA82054U (en) &#34;dniprovska&#34; haslet sausage
GB2509041A (en) Method of preparing a tuber
UA85739U (en) Minced product for making culinary meat-vegetable half-finished products
UA79848U (en) Method for making fried sausages
MX369352B (en) A smoked bone of beef/pork and the obtaining process thereof.
UA82318U (en) Method for making meat and/or fish products
GR20120100258A (en) Gyros or souvlaki with smoked or matured chicken meat or fat thereof
LV14630A (en) Use of leguminous meal in production of cooked sausages
UA77346U (en) Method for obtaining a snack product of pig skins
UA91972U (en) Liver sausages
Ayabe et al. A Study of the preparation of tofu hamburger steak that is suitable for care food
UA102201C2 (en) Mince &#34;pikantnyi&#34; (pungent)
UA74698U (en) Method for making cooked sausages
UA71044U (en) Method for making cooked sausages
UA105099C2 (en) Minced meat for a half-finished product frozen in a dough coat

Legal Events

Date Code Title Description
ST Notification of lapse

Effective date: 20140930