FR3138603A3 - Process for manufacturing a piece of rolled charcuterie made from duck or goose breast or fillet - Google Patents

Abstract

The invention relates to a method for manufacturing a piece of rolled cold meats similar to a sausage or a sausage based on a piece of meat consisting of a duck or goose breast or fillet. The piece of meat consists of a piece of meat (10) and a layer of fat (20). According to the invention, the method is characterized by the following steps: a)    the piece of meat is rolled on itself to form a roll (30) whose exterior face is made up of the meat of the piece of meat enclosing it all, or substantially all, of the grease layer (20) inside the roller, b)    retaining means are placed on the roller to hold it in the rolled position; etc)    the roll is dried or cooked. Figure for abstract: Fig 2

Description

Process for manufacturing a piece of rolled charcuterie made from duck or goose breast or fillet

The invention relates to a method for manufacturing a piece of cold meats rolled into the shape of a sausage or sausage, based on a piece of meat consisting of a duck or goose breast or fillet. The breast or fillet consists of a piece of meat and a layer of fat, the piece of meat having an interior face in contact with the layer of fat and an exterior face opposite the interior face, and the layer of fat having an interior face in contact with the piece of meat and an exterior face opposite the interior face.

A duck breast is cut from the pectoral muscle of a fat duck or a fat goose, fattened by force-feeding. The fillet corresponds to the same piece, but from an unfattened duck or goose. The breast or fillet comes in the form of a piece of meat covered on one side with a layer of fat. It is generally oval in shape with two long longitudinal edges and two short lateral edges. Duck or goose breast sausages are renowned for their tastier taste than pork sausages. They are made like a traditional sausage by chopping the piece of meat and the layer of fat so as to obtain a more or less homogeneous mixture. As with pork sausages, the preparation of the mixture and the embossing are delicate steps, because they must be carried out at temperatures between 0 and 4°C.

The objective of the invention is to propose an alternative process making it possible to avoid the difficulties of chopping the raw material, which is more economical and faster, and which makes it possible to obtain a product with a more attractive appearance and less common. The process must also make it possible to respect the product without destructuring it to give the consumer more pleasure in chewing. The process must also make it possible, when desired, to forgo the use of a hose.

This objective is achieved with the process having the following steps:
a) the piece of meat is rolled on itself to form a roll whose exterior face is made up of at least part of the meat of the piece of meat, enclosing all, or practically all, of the layer of fat inside the roll,
b) retaining means are placed on the roller to maintain it in the rolled position; And
c) the roll is dried or cooked.

The piece of meat can be rolled widthwise, that is to say starting with a longitudinal edge, to form a rather thin and long roll. It can also be rolled lengthwise, i.e. starting from one side edge, in which case you obtain a rather thick and short roll.

When the piece of meat must be rolled widthwise, that is to say starting from one of the longitudinal edges, it may prove difficult, if not impossible, to roll it completely, enclosing the layer of fat. . In a first alternative embodiment, it is therefore planned, before rolling the piece of meat, to open the piece of meat in two or three with one or two cuts substantially parallel to the interior face of the piece of meat and incomplete so as to to form two or three layers of meat connected in pairs while keeping the piece of meat in one piece, thus increasing the surface area of the piece of meat and reducing its thickness. The cut(s) are made over the entire length of the piece of meat from a first longitudinal edge towards the opposite longitudinal edge without reaching it, or over the entire width of the piece of meat from a first lateral edge towards the edge opposite side without reaching it. When there are two cuts, they are made in opposite directions to obtain three successive layers connected two by two, the layer of fat being in contact with the first of the three layers of meat so that the other two layers, after opening , are located one after the other on the same side of the first thickness. This step makes rolling up the duck breast easier. This procedure applies to pieces of meat rolled widthwise (from a longitudinal edge) as well as lengthwise (from a side edge). The layer of fat is enclosed in the heart of the roll and is surrounded by at least one turn of meat, or even more than one turn. In this variation, it is not essential to separate the piece of meat from the layer of fat.

In an improvement of this first variant of embodiment, or as an alternative to this first variant, it is provided, before rolling the piece of meat,
- to incise the piece of meat in the direction of a longitudinal or lateral edge, starting at a distance from said edge, preferably 5 cm from said edge, so as to form a flap of meat attached to the rest of the piece of meat at said level edge ;
- fold the flap of meat onto the exterior face of the layer of fat, covering said edge; And
- roll the piece of meat on itself starting with said edge covered with the meat flap.
If the flap is made in addition to the opening of the piece of meat, the flap is made in the first layer of meat, on the side opposite the second or the second and third layers.
The flap makes it easier to start rolling the duck breast onto itself. Combined with opening the piece of meat in two or three parts, this method allows you to create a spiral roll.

In a second alternative embodiment, it is provided, before rolling the piece of meat,
- to separate the layer of fat from the piece of meat;
- to open the piece of meat in two or three with one or two cuts substantially parallel to the interior or exterior face of the piece of meat and incomplete so as to form two or three layers of meat connected in pairs while keeping the piece of meat in a single piece, thus increasing the surface area of the piece of meat and reducing its thickness;
- to flatten the layer of fat to obtain a surface corresponding substantially to the surface of the open piece of meat;
- place the flattened layer of fat on the open piece of meat so as to cover the meat of the open piece of meat;
- then roll the whole thing to form a roll.
The cuts are made over the entire length of the breast from a first longitudinal edge towards the opposite longitudinal edge without reaching it, or over the entire width of the breast from a first lateral edge towards the opposite side edge without reaching it. When there are two cuts, they are made in opposite directions to obtain three successive thicknesses connected two by two. This variation produces a spiral roll with several turns of meat and fat.

In a third alternative embodiment, it is planned to roll the piece of meat on a rod, preferably a wooden rod, preferably a beech wood rod, the layer of fat being in contact with the rod. After drying or cooking, the stem is removed, leaving a hollow space that can be filled with stuffing.

The means of retention may include one or more of the following: food string, a strainer, a net, staples, toothpick-type sticks, or even a hose.

Before drying or baking the roll, the roll may be subjected to the following treatments:
- it is salted, by placing the roll fitted with retaining means in coarse salt, possibly seasoned, preferably
- for 3 to 8 hours; and or
- it is rinsed with clean water at the end of curing
and or
- it is put to steam, preferably
- between 20 and 30°C; and or
- between 60 and 100% humidity; and or
- for 48 to 72 hours.

To obtain a rolled sausage-type piece of cold meats, the roll is preferably left to dry at a temperature between 10 and 25°C, between 60 and 85% humidity, for 3 to 10 weeks.

For best results, it is best to perform at least one of the following steps:
- the piece of meat is massaged along its length to evacuate the blood contained in the artery before rolling the piece of meat;
- spices, dried fruits and/or nuts are placed on the layer of fat and/or on the piece of meat before rolling the piece of meat;
- the piece of meat is opened to obtain a layer of 15 to 50 cm² and between 1 and 5 cm thick.

Depending on the intended use,
- the piece of meat is rolled around one of its longitudinal edges to obtain a rather long and thin roll; Or
- the piece of meat is rolled around one of its side edges to obtain a rather short and thick roll.

Brief description of the figures

The attached figures show schematic sectional views of several embodiments of the invention:
a duck breast seen in perspective;
a cross-sectional view of a piece of rolled charcuterie obtained by rolling the duck breast on itself after being opened in two;
a cross-sectional view of a piece of rolled cold meats obtained after having made an opening and a flap;
a cross-sectional view of a rolled piece of charcuterie obtained by rolling a piece of meat onto a rod after being split in two;
cross-sectional views of a duck breast showing the different steps to open it in three before rolling;
cross-sectional views of a duck breast showing the different steps for producing a flap before rolling up;
cross-sectional views of a duck breast showing the different steps to open it in two and make a flap before rolling it up; And
cross-sectional views of a duck breast showing the different steps for producing a thinner layer in order to obtain a spirally rolled piece of charcuterie having more than one turn.

Detailed presentation of the invention

The rolled piece of charcuterie of the invention is made from a duck breast (1) or a duck or goose fillet. The breast is a piece cut from the pectoral muscle of a fat duck or a fat goose, fattened by force-feeding. The fillet corresponds to the same piece of meat, but taken from an unfattened duck or goose. The process therefore applies to a breast as well as a fillet, whether duck or goose. The following description is given using the example of a duck breast, without specifying a duck or goose. It is applied in the same way to a duck or goose fillet. The term breast can be replaced everywhere by fillet, or more generally by “piece of meat” within the meaning of the claims.

As shown schematically on the , the breast (or fillet or piece of meat, duck or goose) is in the form of a piece of meat (10) covered on one side with a layer of fat (20). The breast is a generally oval piece having two long longitudinal edges (1a, 1b) and two short lateral edges (1c, 1d). In the initial state, the piece of meat (10) has an interior face (11) in contact with the layer of fat (20) and an exterior face (12). Likewise, the layer of fat has an interior face (21) in contact with the interior face (11) of the piece of meat (10), and an exterior layer (22).

Traditionally, the breast is first freed of nerves and veins, and massaged lengthwise to evacuate the blood remaining in the artery.

In accordance with the invention, the duck breast is rolled on itself around the layer of fat (20) forming a roll (30) whose exterior face is composed exclusively or almost exclusively of meat. It is possible that there remains on this outer face a fine thread of grease extending parallel to the winding axis at the outer edge of the winding.

Several ways of proceeding are possible.

The simplest way is to roll up the duck breast (1) as is. A piece of rolled cold meats similar to a sausage or sausage is obtained, the heart of which is made up of the layer of fat (20) and the outer layer is made up of the piece of meat (10). However, this solution can be difficult, or even impossible, to achieve when the duck breast is rolled across the width, that is to say starting with a longitudinal edge (1a, 1b).

To get around this difficulty, it is planned in a first alternative embodiment to open the piece of meat (10) in two or three. To do this, one or two cuts (15) are made substantially parallel to the interior face (11) of the piece of meat and incomplete to keep the piece of meat in one piece. The piece of meat is thus cut into two thicknesses (16a, 16b) or three thicknesses (16a, 16b, 16c) which can be unfolded to form a piece in one piece, as shown schematically on the for the example of a three-section opening with three thicknesses (16a, 16b, 16c) placed side by side. Thus, we increase the surface area of the piece while reducing its thickness. The winding is started from the side (1b) opposite the spread thicknesses (16b, 16c). At the end of the winding, the layer of meat is superimposed on itself, that is to say that on the last part of the winding, the meat covers the meat of the previous turn without the interposition of fat. In this embodiment, the layer of fat remains at the heart of the roll as shown on the showing a roll obtained by making a single cut (15).

In an improvement of this first embodiment, or as an alternative solution, it is planned to produce a meat flap (13) on the edge (1a) of the breast which will be in the center of the winding. To do this, we incise the meat over its entire length approximately 5 cm from the edge to be rolled (1a) in the direction of said edge, but without going all the way so that the flap of meat (13) remains attached to the rest of the piece of meat. meat (10). This flap of meat (13) is then folded over the edge to be rolled up (1a) so as to cover the beginning of the layer of fat (20). This meat flap (13) facilitates the initiation of the winding. These different stages are represented schematically on the . This meat flap (13) can complement an opening in two or three parts of the piece of meat (10). This is the process represented schematically on the . By proceeding in this way, it is possible to obtain a piece of spiral-rolled cold meats having substantially a single spiral as shown in Figure 1. . The outer longitudinal edge (1b) of the layer of fat (20) can take place in the recess (14) left in the piece of meat by the flap (13). The flap can be done on a longitudinal edge or on a lateral edge.

In this first alternative embodiment with cut and/or flap, the layer of fat (20) is preferably left clinging to the piece of meat. It would also be possible to separate them. This could be useful for example to move the layer of fat slightly away from the rolling edge of a piece of meat opened in two or three and thus allow the edge of the piece of meat which protrudes to be folded over the edge of the layer of fat. as you would have done with a flap of meat (13).

Whether the layer of fat is removed from the piece of meat or not, when the piece of meat is opened, it is preferable that 50 to 70% of the total surface area of the opened piece of meat is made up of meat only. In other words, the part consisting of the layer of fat (20) and the first thickness (16a) of the piece of meat constitutes 30 to 50% of the total surface area.

In a second alternative embodiment, the piece of meat (10) is separated from the layer of fat (20). The piece of meat (10) is opened in two or three by one or two cuts (15) substantially parallel to the interior face (12) of the piece of meat and incomplete to keep the piece of meat in one piece. Thus, we increase its surface area while reducing its thickness. Furthermore, the fat layer (20) is flattened so as to obtain a layer with a surface similar to that of the meat layer. The flattened fat layer is then placed on top of the open meat layer. This procedure is shown schematically on the . The whole is rolled to form the roll (30). By proceeding in this way, it is possible to obtain a piece of sausage rolled into a spiral with several turns alternating meat and fat.

In a third alternative embodiment, the breast (1) is wound around a support such as a rod (40). The rod (40) is in contact with the layer of grease (20). You can roll up the breast as is, or open the piece of meat as in the first alternative embodiment, or separate the piece of meat and the layer of fat by opening the first and flattening the second as in the second alternative embodiment. . After drying or cooking, the support is removed leaving a space (41) which can be filled.

When the roll is made, it is kept in shape by any appropriate means. It can be food-grade string like for a roast, a strainer, a net, staples or toothpick-type sticks. Unlike a traditional sausage made from a mixture of fat and meat, it is not necessary to use casings. However, nothing prevents you from placing the rolled piece of meat in a casing.

The resulting roll can be dried or cooked.

Before rolling the duck breast, it is generally seasoned. To do this, spices, dried fruits and/or nuts are placed on the fat and/or the meat before rolling the breast. Before drying or cooking, the roll can be salted. For example, we can prepare a salty mixture comprising:
- for 1 kg of coarse salt
- between 10 and 40 g of white or brown caster sugar,
- between 30 and 100 g of spice, and
- between 5 and 10 g of bay leaves
The roll held in shape by the retaining means is placed entirely in the salt mixture for a period which can vary from 3 to 8 hours. It is then removed from the salt mixture and then rubbed with a clean cloth to remove excess salt from the surface of the roll. The salted roll is then rinsed in clean water then dried with a clean cloth.

The salted, rinsed and dried roll is preferably steamed under the following conditions:
- between 20 and 30°C;
- between 60 and 100% humidity;
- for 48 to 72 hours.
The steamed roll is then left to dry hanging in a warm, humid environment, particularly at a temperature between 10 and 25°C, between 60 and 85% humidity, for 3 to 10 weeks.

After drying, the rolled piece of charcuterie is freed of excess penicillium as well as the means of retention which were used for drying, such as string. The means of retention can also be left until the time of consumption, especially if it is a casing. If the rolled piece of charcuterie has been dried on a support, such as a rod, this can be removed, either at the end of drying or just before cutting.

The breast can be rolled up starting with a longitudinal edge (1a) to produce a long, thin rolled piece of charcuterie, or from a lateral edge (1c) to produce a thick, short rolled piece of charcuterie.

The meat layer and the fat layer each remain in one piece, even after opening the piece of meat or flattening the fat layer. Those skilled in the art understand that it would also be possible for these layers to be in several pieces, in particular by cutting the entire piece of meat into two or three layers which are then placed next to each other to form a plate similar to that obtained by opening the piece of meat without cutting it completely. In no case is the piece of meat or the layer of fat chopped. This avoids the risk of contamination known with the traditional scrum process.

List of references

1 duck or goose breast
1a, 1b Longitudinal edges
1c, 1d Side edges
10 Piece of meat
11 Interior side
12 Exterior face
13 Meat Flap
14 Recess left by meat flap
15 Cups
16a/b/c Thicknesses of meat
20 Fat layer
21 Interior side
22 Exterior face
30 Roll
40 Stem
41 Space left by the rod after its removal

Claims (10)

Method for manufacturing a piece of cold meats rolled into the shape of a salami or sausage based on a piece of meat consisting of a duck or goose breast or fillet (1), the piece of meat consisting of a piece of meat (10) and a layer of fat (20), the piece of meat (10) having an interior face (11) in contact with the layer of fat and an exterior face (12) opposite the interior face, and the layer of fat (20) having an interior face (21) in contact with the piece of meat (10) and an exterior face (22) opposite the interior face, characterized in that by the following steps:
a) the piece of meat (1) is rolled on itself to form a roll (30) whose exterior face is made up of at least part of the meat of the piece of meat, enclosing all of it, or practically all of it entirety, of the layer of grease (20) inside the roller,
b) retaining means are placed on the roller to maintain it in the rolled position; And
c) the roll is dried or cooked. Method according to the preceding claim, characterized in that before rolling the piece of meat (1), the piece of meat (10) is opened in two or three by one or two cuts (15) substantially parallel to the interior face ( 11) of the piece of meat and incomplete so as to form two or three layers (16a, 16b, 16c) of meat connected in pairs while keeping the piece of meat in one piece. Method according to claim 1 or 2, characterized in that before rolling the piece of meat
- the piece of meat is incised in the direction of a longitudinal (1a) or lateral (1c) edge, starting at a distance from said edge (1a, 1c), preferably 5 cm from said edge (1a, 1c), so as to forming a flap of meat (13) attached to the rest of the piece of meat (10) at said edge (1a, 1c);
- the meat flap (13) is folded over the exterior face (22) of the layer of fat (20) by covering said edge (1a, 1c); And
- the piece of meat is rolled on itself starting with said edge (1a, 1c) covered with the meat flap (13). Method according to one of the preceding claims, characterized in that before rolling the piece of meat,
- the layer of fat (20) is separated from the piece of meat (10);
- the piece of meat (10) is opened in two or three by one or two cuts (15) substantially parallel to the interior face (11) of the piece of meat and incomplete so as to form two or three thicknesses (16a, 16b, 16c) of meat joined in pairs while keeping the piece of meat in one piece;
- the layer of fat (20) is flattened to obtain a surface corresponding substantially to the surface of the open piece of meat;
- the flattened fat layer (20) is placed on the opened piece of meat (10) so as to cover the meat of the opened piece of meat;
- the whole is then rolled to form a roll (30). Method according to one of the preceding claims, characterized in that the piece of meat (1) is rolled on a rod (40), preferably a wooden rod, preferably a beech wood rod, the fat layer (20) being in contact with the rod. Method according to one of the preceding claims, characterized in that the retaining means comprise one or more of the following elements: a food string, a strainer, a net, staples, sticks, a hose. Method according to one of the preceding claims, characterized in that before drying or cooking the roll (30),
- it is salted, by placing the roll fitted with retaining means in coarse salt, possibly preferably seasoned
- for 3 to 8 hours; and or
- it is rinsed with clean water at the end of curing
and or
- it is put to steam, preferably
- between 20 and 30°C; and or
- between 60 and 85% humidity; and or
- for 48 to 72 hours. Method according to one of the preceding claims, characterized in that the roll (30) is left to dry at a temperature between 10 and 25 °C, between 60 and 85% humidity, for 3 to 10 weeks. Method according to one of the preceding claims, characterized by at least one of the following steps:
- the piece of meat (10) is massaged along its length to evacuate the blood contained in the artery before rolling the breast;
- spices are placed on the layer of fat (20) and/or on the piece of meat (10) before rolling the piece of meat;
- the piece of meat (10) is opened in two or three to obtain a layer of 15 to 50 cm² and between 1 and 5 cm thick. Method according to one of the preceding claims, characterized in that
- the piece of meat is rolled around one of its longitudinal edges (1a) to obtain a rather long and thin roll; Or
- the piece of meat is rolled around one of its side edges (1c) to obtain a rather short and thick roll.