GB2232572A - Method of preparing pre-cooked meat dish - Google Patents

Method of preparing pre-cooked meat dish Download PDF

Info

Publication number
GB2232572A
GB2232572A GB9002063A GB9002063A GB2232572A GB 2232572 A GB2232572 A GB 2232572A GB 9002063 A GB9002063 A GB 9002063A GB 9002063 A GB9002063 A GB 9002063A GB 2232572 A GB2232572 A GB 2232572A
Authority
GB
United Kingdom
Prior art keywords
meat
combination
liquid
temperature
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Withdrawn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
GB9002063A
Other versions
GB9002063D0 (en
Inventor
Patrick Smith
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.)
Belamir Ltd
Original Assignee
Belamir Ltd
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 Belamir Ltd filed Critical Belamir Ltd
Publication of GB9002063D0 publication Critical patent/GB9002063D0/en
Publication of GB2232572A publication Critical patent/GB2232572A/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Withdrawn legal-status Critical Current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
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in 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
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof

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

Description

9 4 9 A METHOD OF COOKING This invention relates to a method of cooking.
In particular, it relates to a method of cooking meat dishes which are ready-to-eat except for reheating by a consumer.
Pre-cooked dishes for sale to consumers are well known. The techniques employed generally comprise the steps of placing pieces of uncooked meat in a dish, cooking the meat at a suitable temperature, subsequently adding a sauce to the cooked meat and vacuum packing or freezing the end product.
A significant disadvantage of the conventional cooking methods is that excess exudate is produced in the cooking of the meat; the medium for the sauce is stock or exudate produced from the cooking of other meats which are not subsequently part of the dish; and the control of the volume of exudate is obviously difficulty. All of these disadvantages result in a product in which there is cross-flavouring between the exudate from the meat of the product and the exudate from the other meat; and generally the resulting product has a bland and unappetising flavour.
1:
C 2 - It is an object of the present invention to overcome these problems.
The invention, therefore, provides a method of cooking a meat dish which comprises the steps of:
(a) pre-treating the meat by searing so as to seal the juices therein; (b) transferring the thus sealed meat to a container; (c) adding to the container a suitabl volume of liquid having edible additives therein; (d) shrink wrapping or vacuum packing the combination; (e) heating the resulting combination at a suitable temperature and for a suitable period of time so as to cook the combination; (f) allowing the cooked combination to cool.
Preferably, the step of pre-heating the meat comprises grilling the meat at a temperature between 2200C and 2900C for a period of between 20 and 55 seconds.
Preferably, the meat is selected from a group comprising boneless beef, pork, lamb or poultry.
Preferably, the meat comprises substantially cubed pieces having a size of between 20mm and 8Omm.
1 (1 Preferably, the liquid comprises water having suitable edible additives dissolved or added thereto.
Preferably, the additives are selected from a group comprising salt, natural seasoning, spices, milk, yoghurt, wine or other edible products.
Preferably, the liquid of step (c) should be relatively hot, for example, at least 700C, and added to hot meat.
The method according to the invention provides a resulting product which does not have the disadvantages of the conventional product. In particular, the step of pre-treating the meat prior to the step of cooking the resulting combination results in the meat retaining therein up to 25% of exudate previously exuded therefrom in the conventional process. Accordingly, substantially greater control of the thickness of the sauce which results from cooking the combination can be achieved.
In addition, unlike the conventional technique, the pre-treated meat is cooked in its own exudate to which has been added suitable additives as hereinbefore indicated. Accordingly, a marinade is provided whichincludes the exudate from the meat thereby resulting in a product which has a more natural flavour and reflects as closely as possible techniques employed in the production of a similar dish or product produced in a domestic or restaurant environment destined for immediate consumption.
4 The apparatus for use in the performance of the method according to the invention is well known and does not require a description in the present specification.
The invention will be understood in greater detail from the following examples which illustrate the invention, (A) PREPARATION OF BEEF STROGANOFF Pre-selected beef is diced either by hand or by mechanical means in a conventional manner. The diced meat is then conveyed through a grill at a temperature of between 2200C and 2900C for about 30 seconds so that each side of the cube is seared or the proteins on each cube side are denatured. During this process the meat looses 10 - 15% of its pregrilled weight.
Simultaneously, stroganoff sauce is made to a predetermined conventional recipe while heating to about 800C.
The grilled cubes of beef and hot sauce are added together in proportions of 40%-60% beef into a suitable tray. A vacuum is drawn so that the head space in the tray is evacuated and the tray is sealed.
The trays are then cooked in a moist atmosphere at a temperature of about 950C for 5 hours until the meat is tender.
(B) PREPARATION OF LAMB ROJAN JOSH A leg of lamb or lamb shoulder which has been suitably trimmed is diced either by hand or using C well-known mechanical means. The diced meat is then put through an automatic grilling system at a temperature of between 2200C and 2900C for about 25 seconds so that all sides of the meat are seared. During this grilling the meat will loose 10 - 15% of its original weight.
Simultaneously, rojan josh sauce is manufactured according to a conventional recipe from a mixture of water, spices and thickener. The sauce mixture is heated to 800C.
is The grilled cubes of meat and hot sauce are mixed into a suitable tray in proportions of 35%-50% meat. The trays are then evacuated and sealed.
The combination in trays is then cooked in a moist atmosphere at a temperature of about 950C for about 5 hours.
(C) PREPARATION OF STEAK AND KIDNEY PIE Beef is diced either by hand or using well-known means. Similarly, kidneys are diced. Both are put through an automatic grilling system at a temperature of between 2200C and 2900C for 35 seconds so that the meat is seared on all sides. During this process the beef will loose 10 - 15% of its original weight. Kidneys will loose up to 30%.
Beef and kidney are then weighed into a suitable tray in a ratio of 2:1 or otherwise depending on customer requirements.
Beef and Kidney sauce is made up according to a conventional recipe using water and a mixture of c spices and thickener and brought to a temperature of 800C. The hot sauce is mixed into the tray which is then vacuum sealed.
1 The tray is then placed on a cooking trolley and cooked in a moist atmosphere at a temperature of about 950C for 5 hours.
Following cooking of all the products, a cooling period is allowed and then the tray with similar trays are packed for shipment. The buyer of the product needs only to heat the product in a conventional oven or a microwave oven to enable enjoyment of a cooked meal.
The invention is not limited by or to the specific example described which can undergo considerable variation without departing from it the scope of the invention.
is If 1

Claims (10)

CLAIMS:
1. A method of cooking a meat dish which comprises the steps of:
is (a) pre-treating the meat by searing so as to seal the juices therein; (b) transferring the thus sealed meat to a container; (c) adding to the container a suitable volume of liquid having edible additives therein; (d) shrink wrapping or vacuum packing the combination; (e) heating the resulting combination at a suitable temperature and for a suitable period of time so as to cook the combination; (f) allowing the cooked combination to cool.
2. A method as claimed in Claim 1 wherein the step of pre-heating the meat comprises grilling the meat at a temperature between 2200C and 2900C for a period of between 20 and 55 seconds.
3. A method as claimed in Claim 1 or Claim 2 wherein the meat is selected from a group comprising boneless beef, pork, lamb or poultry.
4. A method as claimed in any of Claims 1-3 wherein the meat comprises substantially cubed pieces having a size of between 20mm and 8Omm.
C
5. A method as claimed in any of Claims 1-4 wherein the liquid comprises water having suitable edible additives dissolved or added thereto.
6. A method as claimed in any of Claims 1-5 where the additives are selected from a group comprising salt, natural seasoning, spices, milk, yoghurt, wine or other edible products.
7. A method as claimed in any of Claims 1-6 wherein the liquid of step (c) is relatively hot and added to hot meat.
8. A method as claimed in Claim 7 wherein the temperature of the liquid is at least 700C.
9. A method of cooking a meat dish substantially as hereinbefore described with reference to the Examples.
10. A meat dish whenever prepared by a method as claimed in any of Claims 1-8.
Published 1990 atThePatertOffice.Sts-tpJ-T-ouse.66'71 High HoIborn. LondonWClR4TP.Farther copies maybe &-tainedfron The Patent Office Sales Branch, St Mary Cray, Orpington, Rent BR5 3RD. Printed by Multiplex techniques lttL St Mary Cray, Kent, Con. 1187
GB9002063A 1989-06-16 1990-01-30 Method of preparing pre-cooked meat dish Withdrawn GB2232572A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IE197189 1989-06-16

Publications (2)

Publication Number Publication Date
GB9002063D0 GB9002063D0 (en) 1990-03-28
GB2232572A true GB2232572A (en) 1990-12-19

Family

ID=11032019

Family Applications (1)

Application Number Title Priority Date Filing Date
GB9002063A Withdrawn GB2232572A (en) 1989-06-16 1990-01-30 Method of preparing pre-cooked meat dish

Country Status (5)

Country Link
BE (1) BE1003379A5 (en)
DE (1) DE4019014A1 (en)
FR (1) FR2648320A1 (en)
GB (1) GB2232572A (en)
ZA (1) ZA90796B (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2240253A (en) * 1990-01-26 1991-07-31 Killingbeck Bernard R Method for packaging meat
GB2248010A (en) * 1990-09-24 1992-03-25 Apv Corp Ltd Method and apparatus for the production of wrapped protein products such as sausages
EP2632806A1 (en) * 2010-10-26 2013-09-04 Cuisine Solutions Inc. A process for processing animal protein product into cooked, sliced form
US10292409B2 (en) 2016-10-07 2019-05-21 Sugar Creek Packing Co. System and method for cooking pieces of protein
US10506822B2 (en) 2016-10-07 2019-12-17 Sugar Creek Packing Co. System and method for cooking pieces of protein

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2815517A1 (en) * 2000-10-19 2002-04-26 Tilly Sabco ADDITIVE NECESSARY FOR THE PRESERVATION OF POULTRY, PARTICULARLY CHICKENS AND TURKEYS, OR RABBITS, WHOLE OR CUT, BY APPARATUS
DE20302638U1 (en) 2002-11-27 2003-09-04 Weisenhorn feine Fleisch- und Wurstwaren GmbH, 86551 Aichach Shish kebab product ready for heating and is supplied in plastic or aluminum dish with raised section in its base, under which cutlery is packed

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB587702A (en) * 1945-01-01 1947-05-02 Danbar Packing Company Improvements relating to methods of canning meats
US4805524A (en) * 1986-04-14 1989-02-21 S N C Le Petit Cuisinier Process for preparing elaborated food products and installation for carrying out the process

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB587702A (en) * 1945-01-01 1947-05-02 Danbar Packing Company Improvements relating to methods of canning meats
US4805524A (en) * 1986-04-14 1989-02-21 S N C Le Petit Cuisinier Process for preparing elaborated food products and installation for carrying out the process

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2240253A (en) * 1990-01-26 1991-07-31 Killingbeck Bernard R Method for packaging meat
WO1993002925A1 (en) * 1990-01-26 1993-02-18 Killingbeck Bernard R Method for packaging meat
GB2240253B (en) * 1990-01-26 1994-03-30 Killingbeck Bernard R Method for packaging meat
GB2272628A (en) * 1990-01-26 1994-05-25 Killingbeck Bernard R Method for packaging meat
GB2248010A (en) * 1990-09-24 1992-03-25 Apv Corp Ltd Method and apparatus for the production of wrapped protein products such as sausages
EP2632806A1 (en) * 2010-10-26 2013-09-04 Cuisine Solutions Inc. A process for processing animal protein product into cooked, sliced form
EP2632806A4 (en) * 2010-10-26 2014-12-31 Cuisine Solutions Inc A process for processing animal protein product into cooked, sliced form
US10292409B2 (en) 2016-10-07 2019-05-21 Sugar Creek Packing Co. System and method for cooking pieces of protein
US10506822B2 (en) 2016-10-07 2019-12-17 Sugar Creek Packing Co. System and method for cooking pieces of protein

Also Published As

Publication number Publication date
BE1003379A5 (en) 1992-03-10
DE4019014A1 (en) 1991-01-17
GB9002063D0 (en) 1990-03-28
FR2648320A1 (en) 1990-12-21
ZA90796B (en) 1990-10-31

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