NO803130L - NUTRITIONAL AND ENERGY SAVING PROCEDURES FOR COMPLETING FOOD PRODUCTS - Google Patents

Description

The present invention relates to a method

with the help of which different food products and food portions can be prepared with the least possible energy consumption without any adverse influence on taste-related properties. The procedure means that there is no boiling over, even if food products, which have different cooking times, are to be finished at the same time.

There are known energy-saving methods in which certain foods - so-called ready-made portions - are finished after longer pre-cooking (in the case of pulses, also boiling) in heat-insulated devices according to the "high box" principle.

The same purpose is served by pressure cookers, which use a higher temperature to shorten the cooking time.

With these methods, the preparation is limited to one type of food at the same time of preparation. Pressure cooking has an adverse effect on certain nutrients in the food due to the increased cooking temperature (up to 120°C).

It is also known to place several different foodstuffs at the same time in so-called "beaker towers" on a heat source (stove) and heat the foodstuffs from the bottom upwards. 'Beyond the very dubious, claimed energy savings can

we are not talking about a food-specific finish here.

To eliminate these disadvantages, it is proposed

therefore, according to the invention, to store the individual dishes in a menu for a short time in appropriate cups and place these in a heat-insulated room, where there is enough air to maintain circulation. The air is heated by the heat radiation from the cups and, by convection, ensures a uniform tempering for the preparation of the food, which in this way, despite the different output temperature and heat capacity, is fully cooked. This also happens in particular with foodstuffs that do not require a particularly high cooking temperature or a long cooking time. This ensures gentle simmering of vegetables and fish, for example, and even after many hours (12) these items are not overcooked due to the modest but constant heat absorption.

"The object of the present invention is thus

a method for preparing food, where these are heated, and the characteristic is that the food is placed in an isolated room, where the ratio of packaging volume plus food volume to air volume is between 1:1.1 and 1:10 and that the preparation is completed in this room .

This method enables dough products to be kept ready to eat for hours without spoiling. This also applies to rice and similar foodstuffs, since moisture only needs to be added in a specific ratio to the weight of the inserted product to achieve the desired effect.

Further significant features of the method according to the invention are thus the time independence between preparation and withdrawal of the finished food, for example one can use this method to prepare food in the morning and take it out of the room for dinner or in the evening in a ready-to-serve state . Especially with meat, the desired cooking or roasting condition (raw, medium, well done) is retained for several hours.

Claims (1)

Process for finishing foodstuffs, where these are heated in advance, characterized by the foodstuffs being placed in a thermally insulated room, where the ratio of packaging volume plus raw material volume to air volume is between 1:1.1 and 1:10, and that the foodstuffs are finished in this the room.