NL8105238A - METHOD FOR STOKING FOODS - Google Patents

Description

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Method for stewing food.

The invention relates to a method of stewing food with which various stoving Conventional cooking methods of good quality of the prepared foods are prepared. The invention can be applied in the field of food production.

Conventional stewing methods for preparing food in the kitchen are known, such as cooking, stewing, steaming, baking, roasting, braising, etc. There are also methods which stew effectively, thereby achieving the stewing effect of conventional stewing methods, such as e.g. stewing with an air stream and microwave oven. The stewing action of all historically developed conventional stewing methods is necessary in the preparation of food in the manner that is done in the kitchen, in order to be able to mix the large number of food preparation variants for a cost, rich in variety.

The existing cooking methods are carried out in the kitchens with special cooking appliances. There are also 20 special stewing machines. The technical specialization for specific methods of development in the development of appliances leads to an accumulation of appliances in the kitchen, which is necessarily associated with high energy consumption and in itself with a low degree of utilization.

In principle, the stoves only provide the heating conditions for stewing. Preparation operations during stewing, such as stirring, addition of ingredients, spices, etc., must be carried out mainly by hand by those skilled in the art. Therefore, the preparation of 30 foods still requires a great deal of manual work, which is greatly aggravated by food vapors and by high heat release from the stoves, and further requires extensive exhaust venting.

The disadvantage of the preparation of food in the kitchen is due to the versatility of the various work operations and the large number of special stewing appliances, with which the preparation of the stew is mainly done by hand. difficult circumstances must take place.

The object of the invention is to provide a method which, in its use for many purposes, can mix the attainment effects of conventional extinguishing methods and thereby minimize the great use of manual labor and material in the kitchens.

The object of the invention is to provide a method with which conventional stunning methods can be carried out in the system of all desired stunning operations, because the liquid stunning medium (water, broth, fat, backgrounds (fund), etc., is used in a heated heating chamber). .) in one of the goods to be stewed, depending on the rhythm, this is fed and simultaneously separated again. The goods to be stewed are contained in a water and air permeable operating container in the stoving space, which is controllably heated with humidified or dry, turbulent or stationary air or also with radiant heat of 60-250 ° C.

The desired liquid stewing medium is supplied to the goods to be stewed by means of a transfer or resp. covering method, in that the transfer device is pulled over the articles to be stewed with a movement, while simultaneously approaching the articles to be stewed, and its contents are evenly emptied backwards by tilting over the articles to be stewed. There must be an even covering resp. transfer and spraying or rippling of the liquid should be avoided. No watering is intended. The goods to be stewed must undergo a reciprocation of liquid, with which as much as possible all the surfaces of the to be stewed were wetted.

The goods to be stewed thus obtain the required liquid stopping medium, so that all liquids and stopping methods associated with them can be realized.

The liquids not absorbed by the stewing material pass through the liquid-permeable operating container and are collected in a collecting vessel. From there, the decanting process can be restarted immediately. A stirring process can be started between the transfer processes.

The collection container is connected to a heatable supply container which can be arranged from the outside of the oven. Liquids for the quenching process can be prepared or prepared in the feed container. By opening the connection between the collection and supply container, a continuous exchange of the liquids takes place between the cooking space and the preparation container. Thus, the preparation influence can be carried out continuously without interrupting the course of the preparation.

The liquids in the vessels can be heated from 60 to 250 ° C. The collection vessel can also be filled with ingredients without using the supply container. The liquids can be drained separately from both containers. Rational stewing takes place because of the different stoving conditions which can act on the goods to be stewed alternately and in combination. The stoving process can be coordinated with the preparation work.

All processes can be programmed in a programmable manner, so that a special food can be prepared using a program.

The sistem of the process can be used both for continuous firing of larger quantity units in large kitchens and for small quantity units in small and household kitchens. A combination with microwaves that heat the goods to be cooked, especially at oven temperature, shortens the oven time.

The invention will be explained in more detail below with reference to some exemplary embodiments.

Example I

For cooking potatoes, they were placed in a stewable container, which is the standard size of the working container system and perforated.

By heating air of 100-120 ° C and by boiling salt water in the collecting vessel, with which the goods to be stewed were continuously poured, the stoving took place with the stoving action boiling.

4q The potatoes were stirred at intervals.

8105238 - 4 -

A refinement was possible by adding butter, herbs and spices.

Example II

To vaporize red cabbage, it was placed in a container 5 for stewing in an oven according to example I.

Due to heated air of 100-120 ° and due to a small amount of boiling spicy herbal liquid in the saturated milk container, with which the goods to be stewed were continuously poured over-10 and made complete by the red cabbage background (fond), the stoving place with the effect of vapors.

In the course of the stoving process, fatty materials and further herbs can be added to the herbal liquid through a supply opening.

Example III

Before braising beef, the oven was heated to about 200 ° C. At the same time, fat was heated to approx. 200 ° C in the collection chamber of the oven. The meat was placed in the stew chamber in the stew container and topped continuously with the heated fat until browning under the action of radiant heat and / or heated air.

Bones were separately fried in the feed container, larded with tomato marrow and carrots (fruit) and furthermore a gravy layer for the fried meat was prepared by adding liquid.

After browning of the fried meat had taken place, a repeated reduction process was carried out, in which a brief extinguishing of the fried meat was carried out by means of the gravy layer. For this purpose, the supply container and the cooking space with the collection vessel were connected for a short time.

The extinguishing process can also be carried out with special additives such as red wine, cognac, cream, etc. After the reduction process, the cooking space was connected to the feed container so that the gravy layer was mixed with the background (fond) of the roast meat.

By continuing to pour the roast meat with this boiling liquid, the final stoving was accomplished and the meat gravy was prepared simultaneously.

Example IV

For roasting poultry, a duck with breast 5 was placed upwards in the stew holder. The oven was heated to 100 ° C with herbal water and the oven to about 150-200 ° C. The container for the goods to be stewed was brought into the oven with the goods to be stewed and continuously poured with the boiling water. The water evaporated and the fat fried from the poultry remained. With this fat, the poultry was further doused and as a result the braising took place with the braising action roasting.

After browning had taken place, liquid prepared from the preparation container, such as eg broth, was metered in. Special tanning effects could be achieved by infrared radiation.

After stewing the poultry, the poultry was gravyed by connecting the preparation container to the cooking space.

Conclusions 8105238

Claims (6)

Method for stewing food by means of heated air and / or radiant heat at stoving temperature, characterized in that the liquid stowing medium, such as water, herbal liquid, liquid fats, etc., is to be stewed and added rhythm adapted to the stewing process to the stews, covered the stews with the liquid stewing medium and immediately separating the liquid stewing medium from the stewing products and further collecting the liquid stewing medium for re-feeding and dosing these ingredients added and furthermore that a bottom gravy can be prepared and a stirring option for the stew is available. 2. Method according to claim 1, characterized in that the process system for preparing extensive food assortments can be controlled by means of a program in the specific case of the preparation process. 20 Method according to claims 1 and 2, characterized in that the stews are preferably preheated by heating under the influence of microwaves at oven temperature. 25 4. Method according to claim 1, characterized in that the covering of the stews with the liquid stopping medium takes place uniformly and in motion. 30 Method according to claims 1-4, characterized in that according to the special menu the method is carried out in parallel with the different stewing operations. 35 6. Method according to claim 1, characterized in that the preparation of the preparation on the 8105238-7 stews is carried out without interrupting the stoving process. 8105238