GB2182536A

GB2182536A - Treatment of foodstuffs

Info

Publication number: GB2182536A
Application number: GB08525664A
Authority: GB
Inventors: Martin Alan Prosser
Original assignee: Sun Valley Poultry Ltd
Current assignee: Sun Valley Foods Ltd
Priority date: 1985-10-17
Filing date: 1985-10-17
Publication date: 1987-05-20
Also published as: GB8525664D0; GB2182536B

Abstract

The treatment of foodstuffs, particularly portions of meat, involves subjecting the meat, preferably prior to cooking, with smoke obtained by the application of fat onto a heated member. The heated member may be of metal, or may be charcoal, or larva bricks. Preferably, the fat which is utilised is obtained other than from the animal being treated. Preferably apparatus is used comprising a treatment chamber, and a smoke-producing chamber in which a member (6) is heated to a temperature below the flaming temperature of the fat, and onto which the fat is sprayed in the form of a fine spray, preferably intermittently,the smoke produced being ducted (via duct 14) into the treatment chamber. <IMAGE>

Description

SPECIFICATION The treatment of foodstuffs Description of Invention This invention is concerned with improvements relating to the treatment of foodstuffs, in particular meat.

It is one ofthe various objects of this invention to provide a means by which a desirable flavou r may be impartedto a portion of meat.

According to this invention there is provided a method of treatment of a portion of meat, in which the portion is subjected to an atmosphere produced by the application of fat onto a heated member.

In particularthe invention provides a method of smoking a portion of meat by subjecting the portion to smoke obtained by the spraying of fat onto a heated member as a foresaid.

The fat may be mineral or vegetable, but is preferably animal fat, and is preferably derived from a source otherthan meat being smoked.

The heated member may be afforded by burning charcoal, but if desired the member may be in the form of a metal (stainless steel orcast iron) plate, heated to a desired temperature by thermostatically controlled electrical means. In such circumstances desirably the member is heated to a temperature below the flash point ofthefat, so that the fat oxidises without flaming. Alternatively non-combustible porous brick, ofthe kind known as "lava brick" may be used, into which during use the fat soaks.

Advantageously the portion of meat is subjected to the atmosphere for an extensive period, e.g. more than 30 minutes, preferably at least to 1 to 11/2 hours.

The treatment may be effected simultaneously with or subsequent to cooking ofthe portion of meat, but is preferably carried out prior to cooking.

The invention is particular useful in imparting to a portion of poultry (which may be the whole bird our a partthereof) a desirable flavour, particularly when the fat which is used is or comprises poultry fat.

According to this invention there is also provided a method of smoking meat in which the meat is subjected to smoke produced by the oxidisation of fat derived from a source otherthan the meat which is being smoked.

According to this invention there is also provided apparatus for use in the treatment of foodstuff comprising a heated member, and means to direct a spray of fat onto the heated member.

Preferably the apparatus comprises pumping means operative to pump fat onto the heated member, preferably to an outlet means operative to produce a fine spray of the fat.

Preferably the pump of operative intermittently, e.g.

to pump fat in pulses of one second duration every twenty second.

The heated member may be burning charcoal, but alternatively may be a metal plate or porous, noncombustible member heated underthe control of thermostatic means to a temperature close to but belowtheflash pointofthefat.

The apparatus is desirable used in conjunction with a chamber, in which portions ofthe meat may be placed, with meansto duct smoked produced bythe apparatus into the treatment chamber.

There will now be given a detailed description, to be read with reference to the accompanying drawings, of apparatus and method which have been selected for the purpose of illustrating the invention by way of example.

In the accompanying drawings: FIGURE lisa schematic perspective view of the apparatus which is a preferred embodiment of this invention; and FIGURE 2 is a schematic vertical sectional view of the apparatus.

The apparatus which is the preferred embodiment of thins invention comprises a base plate 6, in the form of a metal plate of stainless steel or cast iron, upwardly from which extends a housing 8, defining a chamber in which a desirable smoke-laden atmosphere is produced. Extending into a roof section 9 of the housing on opposite sides thereof are inlet members 10,11 having on their inner sides spray-producing nozzles 12. Extending upwardlyfrom an upperpartof the roof section 9 is an outlet stack 14, within which is mounted a control means afforded by a valve member 16.

Extending into a side wall ofthe housing 8 is an inlet duct 18, in which is located impeller means (not shown) which is operative to draw fresh air into the chamber, a control means similarly provided by a valve 20 being provided in the inlet duct.

The base plate 6 is provided with electrical heating means (not shown) and a thermostatic control device.

Flexible hoses extend from the inlet members 10 and 11 to a source offat, pumps being provided to pumpfatfromthesourcethroughtheinletmembers to exit as a fine spray from the nozzles 12, to be directed onto the base plate 6.

A control panel 26 is provided to control the operation of the apparatus, including the temperature to which the base plate 6 is heated, operation ofthe pumps,andtherateatwhich air is drawn intothe apparatus to exit fro the stack 14.

To one side ofthe housing 6 a supplementary housing 30 is provided, similarly having air inlets 32, and means bywhich air may be drawn intothe supplementary housing 30 to exittherefrom via a stack 34. Located in the supplementary housing 30 is a grating (not shown) on which charcoal may be burned, a hinged door 36 being provided in the housing to permit replenishment ofthe charcoal and removal of ash from the housing.

As will be seen, the supplementary housing is not shown in Figure 2.

In use the apparatus which is the preferred embodi ment ofthis invention is placed adjacent to a large roasting oven in which it is intended to cook portions of meat, particularly items of poultry, the stacks 14 and 34 being connected to the air inlets of the oven, and the inlet ducts 18 and 32 are connected to a source of The claims were filed later than the filing date within the period prescribed by Rule 25(1) of the Patents Rules 1982.

fresh air.

In carrying outa preferred method oftreatmentof the poultry, the apparatus is utilised for (typically) between 30 minutes and 1 hour 30 minutes prior to commencement of cooking ofthe poultry, fat being spraying intermittently from the nozzles 12 onto the heated base plate 6. The temperature ofthe base plate is controlled so as to be slightly belowtheflash point ofthe fat, and the fat is thus subjected to oxidation by the base plate, producing large quantities of smoke, which is ducted from the stack 14 into the oven.

At the same time, smoke is produced from the supplementary housing 30, which is also ducted into the oven.

By subjecting the poultry to smoke in this manner forthe period of time specified, a highly desirable flavour is impartedto the cooked poultry.

In the preferred embodiment, the pumps are operative to pump fat through the nozzles 22 intermittently,e.g. in pulses ofonesecond duration every 20 seconds. However, if desired the fat may be pumped at a lower rate on a continuous basis.

In addition, whilst in the preferred embodiment a heated base plate is utilised to oxidise the fat, other heated members may be used, such as heated charcoal, or non-combustible porous brick.

Whilst in the preferred embodimentpoultryfat is utilised, other fats may be utilised with advantage.

Whilstthe preferred embodiment is particularly advantage inthetreatment of poultry, whether in the form of whole birds or portions thereof, it is to be appreciated that the invention may be utilised to impart a desirableflavourto othertypes of meat.

Thefeatures disclosed in the foregoing description, orthe following claims, orthe accompanying drawings, expressed in theirspecificforms or in terms of a means for performing the disclosed function, or a method or process for attaining the disclosed result, or a class or group of substances or compositions, as appropriate, may, separately or in any combination of such features, be utilised for realising the invention in diverseformsthereof.

Claims

1. A method oftreatment of a portion of meat, in which the portion is subjected to an atmosphere produced by the application offatonto a heated member.

2. A method of smoking a portion of meat by subjecting the portion to smoke obtained by the spraying offatonto a heated member.

3. A method according to one of Claims 1 and 2 wherein the fat is derived from a source otherthan the meat being smoked.

4. A method according to any one ofthe preceding claims wherein the fat is animal fat.

5. A method according to any one of the preceding claims wherein the heated member is afforded by burning charcoal.

6. A method according to any one of Claims 1 to 4 wherein a heated member is inthe form of a metal plate heated to a desired temperature bythermstati- cally controlled electrical means.

7. A method according to Claim 6 wherein the member is heated to a temperature below the flash point ofthe fat so that the fat oxidises without flaming.

8. A method according to any one of Claims 1 to 4 wherein the heated member is provided by a noncombustible porous brick.

9. A method according to any one ofthe preceding claims wherein the portion of meat is subjected to the atmospherefora period of time in excess of 30 minutes.

10. A method according to Claim 9 wherein the portion is subjected to the atmosphere for a period of time of at least 1 hers.

11. Amethodaccordingto anyoneofthe preceding claims wherein the method is carried out priorto cooking ofthe portion of meat.

12. A method of smoking meat in which the meat is subjected to smoke produced by the oxidisation of fat derived from a source otherthan the meat which is being smoked.

13. Apparatus for use in the treatment of foodstuff comprising a heated member, and means to direct a spray of fat onto the heated member.

14. Apparatus accordingto Claim 13whereinthe apparatus comprises pumping means operated to pump fat onto the heated member.

15. Apparatus according to Claim 14wherein the pumping means comprising an outlet means operativeto produce a fine spray of fat.

16. Apparatus according to one of Claims 14 and 15 wherein the pump is operative intermittently.

17. Apparatus according to any one of Claims 13to 16 wherein the heated member comprises that burning charcoal.

18. An apparatus according to any one of Claims 14to l6whereinthe heated member is afforded by a metal plate ora porous, non-combustible member.

19. Apparatus according to Claim 17 wherein the heated member is heated underthecontrol of thermostatic means to a temperatu re close to but belowtheflash point of the fat.

20. Apparatus according to any one of Claims 14 to 18 comprising a chamber, in which portions of the meat are placed, and means to duct smoke produced bythe apparatus into the treatment chamber.

21. A method of treatment of a portion of meat, when carried'out substantially as hereinbefore described.

22. Apparatusforuse inthetreatmentoffood- stuffs constructed and arranged substantially as hereinbefore described with reference to the accompanying drawings.

23. Any novel feature or novel combination of features disclosed herein and/or shown in the accompanying drawings.