Process for the preparation of restructured meat having a layered structure
A method consisting in breaking down a muscle into chunks, forming blocks in a mould (4) from said chunks whereof the surface has been first cooled, slicing the block in a slicing station (7) along a direction perpendicular to their length, to obtain superfine films, with a surface of the order of 5...
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| creator | FRADIN, MAURICE FRADIN, CHRISTIAN |
| description | A method consisting in breaking down a muscle into chunks, forming blocks in a mould (4) from said chunks whereof the surface has been first cooled, slicing the block in a slicing station (7) along a direction perpendicular to their length, to obtain superfine films, with a surface of the order of 5 to 500 cm2, a thickness not exceeding a few tenths of mm, restructuring the meat into one piece by assembling the superfine films in a vacuum forming device. This method enables to obtain products having a texture and sensory properties close to those of the natural product. Pieces of fresh meat are chilled (1) and compacted in a press (4) then cut (TC) into thin slices of 5 to 30 mm thickness, parallel to their main surface. They fall through an air lock into an extruder with two parallel helical screws.
A method consisting in breaking down a muscle into chunks, forming blocks in a mould (4) from said chunks whereof the surface has been first cooled, slicing the block in a slicing station (7) along a direction perpendicular to their length, to obtain superfine films, with a surface of the order of 5 to 500 cm2, a thickness not exceeding a few tenths of mm, restructuring the meat into one piece by assembling the superfine films in a vacuum forming device. This method enables to obtain products having a texture and sensory properties close to those of the natural product. Pieces of fresh meat are chilled (1) and compacted in a press (4) then cut (TC) into thin slices of 5 to 30 mm thickness, parallel to their main surface. They fall through an air lock into an extruder with two parallel helical screws. |
| format | Patent |
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A method consisting in breaking down a muscle into chunks, forming blocks in a mould (4) from said chunks whereof the surface has been first cooled, slicing the block in a slicing station (7) along a direction perpendicular to their length, to obtain superfine films, with a surface of the order of 5 to 500 cm2, a thickness not exceeding a few tenths of mm, restructuring the meat into one piece by assembling the superfine films in a vacuum forming device. This method enables to obtain products having a texture and sensory properties close to those of the natural product. Pieces of fresh meat are chilled (1) and compacted in a press (4) then cut (TC) into thin slices of 5 to 30 mm thickness, parallel to their main surface. They fall through an air lock into an extruder with two parallel helical screws.</description><edition>7</edition><language>eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2003</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20030328&DB=EPODOC&CC=NZ&NR=509419A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76516</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20030328&DB=EPODOC&CC=NZ&NR=509419A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>FRADIN, MAURICE</creatorcontrib><creatorcontrib>FRADIN, CHRISTIAN</creatorcontrib><title>Process for the preparation of restructured meat having a layered structure</title><description>A method consisting in breaking down a muscle into chunks, forming blocks in a mould (4) from said chunks whereof the surface has been first cooled, slicing the block in a slicing station (7) along a direction perpendicular to their length, to obtain superfine films, with a surface of the order of 5 to 500 cm2, a thickness not exceeding a few tenths of mm, restructuring the meat into one piece by assembling the superfine films in a vacuum forming device. This method enables to obtain products having a texture and sensory properties close to those of the natural product. Pieces of fresh meat are chilled (1) and compacted in a press (4) then cut (TC) into thin slices of 5 to 30 mm thickness, parallel to their main surface. They fall through an air lock into an extruder with two parallel helical screws.
A method consisting in breaking down a muscle into chunks, forming blocks in a mould (4) from said chunks whereof the surface has been first cooled, slicing the block in a slicing station (7) along a direction perpendicular to their length, to obtain superfine films, with a surface of the order of 5 to 500 cm2, a thickness not exceeding a few tenths of mm, restructuring the meat into one piece by assembling the superfine films in a vacuum forming device. This method enables to obtain products having a texture and sensory properties close to those of the natural product. Pieces of fresh meat are chilled (1) and compacted in a press (4) then cut (TC) into thin slices of 5 to 30 mm thickness, parallel to their main surface. They fall through an air lock into an extruder with two parallel helical screws.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2003</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZPAOKMpPTi0uVkjLL1IoyUhVKChKLUgsSizJzM9TyE9TKEotLikqTS4pLUpNUchNTSxRyEgsy8xLV0hUyEmsTAWJwhXwMLCmJeYUp_JCaW4GOTfXEGcP3dSC_PjU4oLE5NS81JJ4vyhTA0sTQ0tHY4IKAFvrNNs</recordid><startdate>20030328</startdate><enddate>20030328</enddate><creator>FRADIN, MAURICE</creator><creator>FRADIN, CHRISTIAN</creator><scope>EVB</scope></search><sort><creationdate>20030328</creationdate><title>Process for the preparation of restructured meat having a layered structure</title><author>FRADIN, MAURICE ; FRADIN, CHRISTIAN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_NZ509419A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2003</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>FRADIN, MAURICE</creatorcontrib><creatorcontrib>FRADIN, CHRISTIAN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>FRADIN, MAURICE</au><au>FRADIN, CHRISTIAN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Process for the preparation of restructured meat having a layered structure</title><date>2003-03-28</date><risdate>2003</risdate><abstract>A method consisting in breaking down a muscle into chunks, forming blocks in a mould (4) from said chunks whereof the surface has been first cooled, slicing the block in a slicing station (7) along a direction perpendicular to their length, to obtain superfine films, with a surface of the order of 5 to 500 cm2, a thickness not exceeding a few tenths of mm, restructuring the meat into one piece by assembling the superfine films in a vacuum forming device. This method enables to obtain products having a texture and sensory properties close to those of the natural product. Pieces of fresh meat are chilled (1) and compacted in a press (4) then cut (TC) into thin slices of 5 to 30 mm thickness, parallel to their main surface. They fall through an air lock into an extruder with two parallel helical screws.
A method consisting in breaking down a muscle into chunks, forming blocks in a mould (4) from said chunks whereof the surface has been first cooled, slicing the block in a slicing station (7) along a direction perpendicular to their length, to obtain superfine films, with a surface of the order of 5 to 500 cm2, a thickness not exceeding a few tenths of mm, restructuring the meat into one piece by assembling the superfine films in a vacuum forming device. This method enables to obtain products having a texture and sensory properties close to those of the natural product. Pieces of fresh meat are chilled (1) and compacted in a press (4) then cut (TC) into thin slices of 5 to 30 mm thickness, parallel to their main surface. They fall through an air lock into an extruder with two parallel helical screws.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Process for the preparation of restructured meat having a layered structure |
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