GR1010369B - Use of grease paper-baking paper for the industrial production of meat preparations - Google Patents

Abstract

The invented method consists in the use -in food industry- of greaseproof paper - baking paper meant to be externally wrapped around individual pieces or meat products derived from poultry meat or kol meat either whole, or stuffed with various fillings, or coated (e.g. breaded products) for the minimization -during baking- of the wastage , the specification of the temperature and baking time and, consequently, of the energy consumed, as well for avoiding the use of fats substances - oils for healthier products. The invention finds application in the ready meals industry but also in the retail sale of the products in question, through retail stores.

Description

DESCRIPTION

Title

Use of greaseproof paper - greaseproof paper - baking paper for industrial production of meat products.

Technical field to which the invention refers

The present invention concerns a new method, i.e. creation by using greaseproof paper - greaseproof paper - baking paper, poultry meat products and meat in general, with various additions either with the logic of <fillings> or with the logic of coating e.g. with breadcrumbs - breaded products -, to create healthier products, with less fat but also with less energy consumption.

Prior art and evaluation thereof

There is no pre-history, in the industry of meat products or meat in general, with material wrapped on the outside of any product, which protects it from <abuse> during cooking due to temperature and cooking time, which essentially cooks it in its steam, keeping all its useful ingredients inside the product, making it healthier for consumption.

We are the first company to produce boneless poultry products with or without filling (chicken roll) as well as the first company to produce marinated or breaded products (breaded products - chicken pieces, etc.) in Greece.

Regarding the raw preparations and preparations of poultry meat and meat in general, as well as meat in pieces, which are currently on the market and are ready to be cooked, fresh or frozen, we state the following.

There are products without any material on the outside that helps or protects them in baking, as a result of which, on the one hand, they necessarily suffer with constant monitoring of the baking process, the catering companies and the ordinary consumer who buys and bakes them, but also They are <damaged> by their direct contact with the baking dish but also by the direct and high temperature of the oven or the pan used to bake them.

In addition, they come into contact with fatty substances (oils), so they are presumably not healthy.

Advantages of the invention

The purpose sought by the applicant is to offer, with mass industrial production, poultry and meat products in general, independently but also in combination with other materials, in the form of <fillings> or coatings (e.g. breaded products), more hygienically, using greaseproof paper - greaseproof paper - baking paper.

Ready-to-bake products, with specific times, at specific temperatures defined according to the preparation, thus providing convenience and confidence to the consumer as well as to the food preparation industry that uses them.

The specific time in combination with the specific temperature of the oven, for each product, results in energy savings, since there is no need for continuous monitoring when opening it.

<Abuse> during baking is avoided and the preparations in any form retain their moisture, resulting in them being more fluffy and juicy. The absence of any fatty substance, which until today is necessarily used, so that the corresponding preparation does not stick to the vessel, results in less fat, because in essence the preparation is steamed. This is also the concept of a healthy diet.

At the same time, all the aromas and all the nutrients of the preparation remain inside the greaseproof paper - greaseproof paper - baking paper.

Disclosure of the invention

In order to understand the said invention, we will give the description of the production of a preparation.

We will use chicken breast fillets which will be in the form of a roll, stuffed with today's festive Christmas filling (rolled rice - chestnut - black currant - pine nut - diced red pepper - parsley - Kozani yolk - spices). To be more clear, we will use 1 kg of fillets and 160 g of filling, which we will place in the center. This mixture of the preparation will be wrapped in greaseproof paper - greaseproof paper - baking paper, and then we will place it in a meat net to keep it stable.

After checking, we set a temperature of 220oC and baked in a home oven for 90 minutes, a time that allowed us to have a minimum temperature of 1800C in the center of the preparation.

So we have the following results after baking.

1) the weight loss after baking for 90 minutes at the above temperature of 220oC, gave us the final baked preparation, from the initial 1160 grams, to 1020 grams, a loss rate of 12.1%, when the results so far of the corresponding products without the using greaseproof paper - greaseproof paper - baking paper, it is more than 35% weight loss, 890 g final ready baked. This difference of 23% less weight loss was the nutrients that remained inside the parchment paper. 2) the final result of the preparation, after baking, was a fluffy and juicy product, although the raw material used (chicken fillets) after such time and temperature, without the use of greaseproof paper - greaseproof paper - baking paper would have been hard and stiff .

3) it is a healthier product, the nutritional information / 100 g of preparation, listed below, is after laboratory control in an accredited laboratory.

In order to verify the diversity of the industrial production method with the use of greaseproof paper - greaseproof paper - baking paper, the nutritional information / 100 g of the until now corresponding product, without the use of it, are listed below.

Claims (4)

Claims 1. The use of greaseproof paper - greaseproof paper - baking paper, during the production of meat dishes, poultry meat and meat in general, but also independent pieces of meat, but also in combination with other materials, in the form of <fillings> or coatings (e.g. . breaded products), in the meat products industry. In other words, ready-to-bake products, wrapped on the outside with greaseproof paper - greaseproof paper - baking paper. 2. The use of greaseproof paper - greaseproof paper - baking paper, during the production of meat products according to claim 1, gives the possibility to define specific instructions depending on the product, as far as the baking time and the baking temperature are concerned. Thus the result is energy saving, since there is no need to constantly monitor the opening of the oven. 3. The use of greaseproof paper - greaseproof paper - baking paper, during the production of meat products according to claim 1, enables the products not to be damaged during baking, which results in the products retaining their moisture, resulting in being fluffier and juicier, because they are actually steamed. 4. The use of greaseproof paper - greaseproof paper - baking paper, during the production of meat products according to claim 1, does not require the use of fatty substances during baking, because the product does not stick to the pan, so as a result we have a final baked product with less fat. At the same time, all the aromas and all the nutrients of the preparation remain inside the greaseproof paper - greaseproof paper - baking paper (the concept of healthy eating).