ITPD20130207A1 - FOOD PREPARATION BASED ON MILLED MEAT AND / OR VEGETABLES / LEGUMES AND / OR EGG - Google Patents

Description

TITLE

FOOD PREPARATION BASED ON MINCED MEAT AND / OR

VEGETABLES / LEGUMES AND / OR EGG

DESCRIPTION

The present patent relates to food preparations and in particular it concerns a food preparation based on minced meat and / or vegetables and / or legumes and / or egg.

Various food preparations based on minced meat and based on vegetables and / or legumes and / or egg are known.

A known preparation based on minced meat is composed of simple minced meat generically pressed into a disk, commonly called hamburger.

Another known preparation based on minced meat includes minced meat mixed with vegetables, typically minced, pressed and breaded leafy vegetables.

The present patent relates to a new food preparation based on minced meat and / or vegetables and / or legumes and / or egg.

The new preparation comprises minced meat and / or minced vegetables and / or legumes and / or pressed egg to form a substantially flat shape of any shape, for example circular or elliptical.

The new food preparation requires that the thickness of the minced meat and / or vegetables and / or legumes and / or egg that make up the new preparation is not uniform along its entire extension but there is at least one void or hole in a generally central position.

Each void or hole can consist of a hollow, or a circumscribed decrease in the thickness of the minced meat and / or vegetables and / or legumes and / or egg or it can be through, or pass through the flat shape of the new food preparation on one side. major until it reaches its other major side.

Each void or hole preferably has a circular shape but it is possible to provide that it has another shape, such as polygonal, heart, star, stylized shape of an animal or character or fantasy.

In the attached table a practical embodiment of the invention is presented, by way of non-limiting example.

Figure 1 shows an example of implementation of the new food preparation based on minced meat and / or vegetables and / or legumes and / or egg, generally having a discoidal shape (1) and having a central empty area (2a) with a circular shape .

Figure 2 shows a second example of realization of the new food preparation based on minced meat and / or vegetables and / or legumes and / or egg having a generally discoidal shape (1) and having a central empty area (2b) in the shape of a heart.

The new food preparation based on minced meat and / or vegetables and / or legumes and / or egg has various advantages.

The lower central thickness, due to the presence of the hole or void (2a, 2b), allows to obtain a more uniform and faster cooking of food preparation.

During preparation for cooking, or during cooking, or after cooking, it is possible to insert in the central empty area or central hole additional edible elements, of a single type or their mixtures and combinations, such as:

- sauces and / or dressings;

- different vegetables and vegetables, whole or in pieces;

- cheeses, creamy or aged;

- seasoning and / or flavoring liquids, such as oil, wine, etc.

- egg;

- other types of meat, whole or minced.

The addition of edible elements after cooking allows you to customize the food preparation according to the needs and tastes of consumers and to improve the aesthetic appearance and presentation of the new food preparation.

The addition of edible elements when almost cooked, during cooking, just before cooking allows you to flavor, flavor, or combine food preparation with other foods and / or flavors.

In fact, the edible elements inserted in the hole or central empty area do not disperse, but are kept confined by the food preparation present around said hole or central empty area.

The edible elements inserted in the hole or central empty area bring their flavor, seasoning, aroma to the food preparation in its entirety, without being dispersed, and are kept confined by the food preparation.

It is possible to foresee that in said void or hole (2a, 2b) a non-edible insert, resistant and not deformable by cooking, is applied. In this way it is possible to insert one or more food preparations on a metal skewer and subject the food preparations to cooking on the spit by rotating them, moving them towards or away from the heat source and obtaining a much more uniform cooking by irradiation.

The advantage of cooking on the spit lies in the flavor: it is in fact one of the techniques that most enhance the quality of the meat. The ability to control cooking, moving the product closer or further away from the source, and to change the temperature gives this cooking technique the plus of constantly following the preparation in all its phases.

These are the schematic modalities sufficient for the skilled person to realize the invention, consequently, in concrete application there may be variations without prejudice to the substance of the innovative concept.

Therefore, with reference to the preceding description and to the attached table, the following claims are expressed.

Claims (9)

CLAIMS 1) Food preparation based on minced meat and / or vegetables and / or legumes and / or egg having a substantially discoidal (1) or fancy shape, characterized by having at least one hole (2a, 2b) completely delimited by the food preparation based on minced meat and / or vegetables and / or legumes and / or egg. 2) Food preparation, as per claim 1, characterized in that said hole (2a, 2b) is in a generally central position. 3) Food preparation, as per claim 1, characterized in that said hole or holes (2a, 2b) are in a non-central position. 4) Food preparation, as per claim 1, characterized in that at least one of said holes (2a, 2b) consists of a circumscribed depression or decrease in the thickness of the minced meat and / or vegetables and / or legumes and / or egg. 5) Food preparation, as per claims 1, 2, 3 characterized by the fact that at least one of said holes (2a, 2b) passes through one major side until it reaches the other major side of the discoidal (1) or fantasy shape . 6) Food preparation, as per the preceding claims, characterized in that one or more holes or empty areas have any geometric or fantasy shape. 7) Food preparation, as per the preceding claims, characterized in that one or more holes or empty areas are filled with edible filling of various kinds. 8) Food preparation, as per the preceding claims, characterized by the fact that at least one hole is filled with an insert of inedible nature, as supports suitable to allow cooking on the spit. 9) Food preparation, as per claim 8, characterized by the fact that at least one hole has a non-circular shape suitable for the insertion of said non-edible insert of corresponding shape, and where said non-circular shape is such as to prevent relative rotation between said preparation food and said insert.