METHOD FOR PREPARING RESTRUCTURED MEAT HAVING A FOLIATE STRUCTURE
The invention concerns 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 su...
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| creator | FRADIN CHRISTIAN FRADIN MAURICE |
| description | The invention concerns 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. The invention enables to obtain products having a texture and sensory properties close to those of the natural product.
Izum se nanaša na postopek, ki obstoji v razrezovanju mišice v kose, ki v kalupu (4) tvorijo bloke iz omenjenih kosov, katerih površina je bila najprej zmrznjena in so bili nato bloki razrezani v razrezovalni postaji (7) vzdolž smeri pravokotno na njihovo dolžino, da se dobijo superfine plasti s površino reda velikosti od 5 cm2 do 500 cm2, debelina pa ne presega nekaj desetink milimetra, in nato sledi preoblikovanje mesa v en kos, s tem da se superfine plasti združijo v vakuumski oblikovalni pripravi. Izum omogoča, da se dobijo izdelki, ki imajo teksturo in zaznavne lastnosti blizu tistim od naravnega izdelka.ŕ |
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Izum se nanaša na postopek, ki obstoji v razrezovanju mišice v kose, ki v kalupu (4) tvorijo bloke iz omenjenih kosov, katerih površina je bila najprej zmrznjena in so bili nato bloki razrezani v razrezovalni postaji (7) vzdolž smeri pravokotno na njihovo dolžino, da se dobijo superfine plasti s površino reda velikosti od 5 cm2 do 500 cm2, debelina pa ne presega nekaj desetink milimetra, in nato sledi preoblikovanje mesa v en kos, s tem da se superfine plasti združijo v vakuumski oblikovalni pripravi. Izum omogoča, da se dobijo izdelki, ki imajo teksturo in zaznavne lastnosti blizu tistim od naravnega izdelka.ŕ</description><edition>7</edition><language>eng ; slv</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>2001</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=20011031&DB=EPODOC&CC=SI&NR=20506A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20011031&DB=EPODOC&CC=SI&NR=20506A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>FRADIN CHRISTIAN</creatorcontrib><creatorcontrib>FRADIN MAURICE</creatorcontrib><title>METHOD FOR PREPARING RESTRUCTURED MEAT HAVING A FOLIATE STRUCTURE</title><description>The invention concerns 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. The invention enables to obtain products having a texture and sensory properties close to those of the natural product.
Izum se nanaša na postopek, ki obstoji v razrezovanju mišice v kose, ki v kalupu (4) tvorijo bloke iz omenjenih kosov, katerih površina je bila najprej zmrznjena in so bili nato bloki razrezani v razrezovalni postaji (7) vzdolž smeri pravokotno na njihovo dolžino, da se dobijo superfine plasti s površino reda velikosti od 5 cm2 do 500 cm2, debelina pa ne presega nekaj desetink milimetra, in nato sledi preoblikovanje mesa v en kos, s tem da se superfine plasti združijo v vakuumski oblikovalni pripravi. Izum omogoča, da se dobijo izdelki, ki imajo teksturo in zaznavne lastnosti blizu tistim od naravnega izdelka.ŕ</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>2001</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHD0dQ3x8HdRcPMPUggIcg1wDPL0c1cIcg0OCQp1DgkNcnVR8HV1DFHwcAwDSTgCFfp4Ooa4KsAV8DCwpiXmFKfyQmluBlk31xBnD93Ugvz41OKCxOTUvNSS-GBPIwNTAzNHY0LyAKXAKYY</recordid><startdate>20011031</startdate><enddate>20011031</enddate><creator>FRADIN CHRISTIAN</creator><creator>FRADIN MAURICE</creator><scope>EVB</scope></search><sort><creationdate>20011031</creationdate><title>METHOD FOR PREPARING RESTRUCTURED MEAT HAVING A FOLIATE STRUCTURE</title><author>FRADIN CHRISTIAN ; FRADIN MAURICE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_SI20506A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; slv</language><creationdate>2001</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 CHRISTIAN</creatorcontrib><creatorcontrib>FRADIN MAURICE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>FRADIN CHRISTIAN</au><au>FRADIN MAURICE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR PREPARING RESTRUCTURED MEAT HAVING A FOLIATE STRUCTURE</title><date>2001-10-31</date><risdate>2001</risdate><abstract>The invention concerns 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. The invention enables to obtain products having a texture and sensory properties close to those of the natural product.
Izum se nanaša na postopek, ki obstoji v razrezovanju mišice v kose, ki v kalupu (4) tvorijo bloke iz omenjenih kosov, katerih površina je bila najprej zmrznjena in so bili nato bloki razrezani v razrezovalni postaji (7) vzdolž smeri pravokotno na njihovo dolžino, da se dobijo superfine plasti s površino reda velikosti od 5 cm2 do 500 cm2, debelina pa ne presega nekaj desetink milimetra, in nato sledi preoblikovanje mesa v en kos, s tem da se superfine plasti združijo v vakuumski oblikovalni pripravi. Izum omogoča, da se dobijo izdelki, ki imajo teksturo in zaznavne lastnosti blizu tistim od naravnega izdelka.ŕ</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| language | eng ; slv |
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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 | METHOD FOR PREPARING RESTRUCTURED MEAT HAVING A FOLIATE STRUCTURE |
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