FR3004315A1 - PRODUCT CARNE PREDECOUPE - Google Patents

Abstract

1 / The invention of presentation of meat products or pre-cut fish makes it possible to offer consumers a choice of pre-cut products in portions corresponding to a mouthful. Each of these bites being easily detachable from the entire piece of meat or fish fillets identical to the principle of separating a postage stamp from its plate. 2 / The invention facilitates the consumption of meat products or various fish, respecting their appearance, their textures and their specific tastes, whether sandwiches or in all cases where we do not have sharp knives for their consumption : meals for children (birthdays, canteens, ...), meals for the elderly or disposable cutlery (picnic, rail transport, air transport, penitentiary establishments ..) 3 / The invention can is obtained by various technical principle such as: manual machine with principle of rolling mill with knives, by punching upper parts receiving knives and Lower receiving the upper part by pressure or any other system, laser cutting with water etc ... some in either the method applied the means remaining the invention

Description

The invention relates to the agri-food field, a new method of processing meat products such as: beef tenderloin, fillets duck breasts and other meat. We will take as an example to describe the invention, the meat filet.

Because of the fibrous texture of the meat, the main difficulty in eating meat products sandwiches is having to pull hard to pull a bite. To address this problem, the only two solutions to date have been the use of ground meat or cut meat. This has the disadvantage that this product has neither the appearance, nor the texture, nor the taste of a specific piece of meat and therefore loses its authenticity. The invention of pre-cut meat products Figure 1 makes it possible to offer consumers a choice of meat products pre-cut in portions, corresponding to a mouthful. Each of these bites is easily detachable from the entire piece of meat.

Manufacturers in the meat sector are also looking for innovations to differentiate themselves and bring new opportunities and add value to their product. The invention also interests the catering: fast restaurants, fast food, sandwich shops, breweries, bars, catering, etc.

For this, the invention proposes a new food product which has in particular the advantage of bringing an original perceived quality and a texture in the mouth particularly interesting by the fact of being the same as a meat served on a plate, but easy to eat sandwiches because the pieces are precut. Meat products are generally presented in the form of pieces of meat about 2 cm thick and oblong oblong. The meat piece Figure 1 thus presented will be precut according to transverse and longitudinal cutting lines. The invention of this new form of meat product Figure 1 shows longitudinal, parallel and spaced precut lines of about 2 cm to 3 cm (2) and parallel transverse precut lines and spaced about 1 cm . to 1.5 cm Each pre-cut line successively presents an integral cut of the fibers over the whole thickness of the piece of meat of 0.5 to 1 cm, then a space of 0.5 to 1 cm uncut, which preserves on this length the fibers of the meat ... and so on.

Figure 1 of page 1/1 represents the finished product with the marks (B) (C) (D) (E) determining the precut dimensions and the shapes .L e (2) representing the material on (1) 35 the piercings. This alternation of cut space, and parts of meat, which preserve its fibers throughout the precut line. The entire pre-cut line is therefore a non-cutting line, but weakening of the piece of meat identical to the principle of a plate of 40 postage stamps. The set then forms a pre-cut piece of meat in rectangles of about 17 cm by 8 cm. This invention fully respects the appearance of the piece of meat or fish, its texture and taste, however, can easily detach each piece 45 corresponding to a mouthful. The invention can be achieved by presenting precut bites in rectangles or squares or any other shape and size. The invention is the pre-cutting also facilitates its cooking and optimizes its taste. It also allows a better penetration in the heart of the product of its seasoning 50 and the heat during its cooking. The invention limits, by its speed of cooking its energy costs. The invention facilitates the consumption of meat products or various fish respecting their appearance, their textures and their specific tastes, whether in sandwiches or in all cases where we do not have sharp knives for their consumption: 55 meals of children (birthdays, canteens, ...), meals of elderly people or in situation of use of cutlery (picnic, rail transport, air transport, penitentiary establishments, ....) The invention has a strong potential for industrial and commercial development. It is aimed at both the professional market and the individual market. 60 The invention may be offered to consumers in large and medium-sized areas, fresh or frozen, as well as for the out-of-home catering market. The invention can be marketed in the form of packaged products, under vacuum or pre-packaged, conditioned at temperatures of + 2 ° C and - 18 ° C for frozen foods following the order of 21 September 2009 and distributed by major retailers agribusiness and 65 supermarkets.

The invention also concerns fast restorations, fast food, sandwich bars, breweries, bars, service stations, collective restorations and

Claims (2)

REVENDICATIONS1. Meat product characterized in that the product is pre-cut into portions corresponding to a mouthful, each of these bites being easily detachable from the entire piece of meat identical to the principle of separation of a postage stamp of his board. 2. Meat products according to claim 1 characterized in that they are generally presented in the form of pieces with a thickness of about 2 cm and irregular oblong shape, the piece of meat thus presented being precut according to transverse cross-sectional lines. and longitudinal lines, the longitudinal precut lines, parallel and spaced apart by about 2 to 3 cm (B) Figure 1 and transverse parallel precut lines and spaced about 1 cm. at 1.5 cm (C), each precut line successively presenting an integral cut of the fibers over the whole thickness of the piece of meat of 0.5 to 1 cm (D), then a space of 0.5 to 1 cm non cut! which preserves on this length the fibers of the meat ... and so on