OVEN ARRANGEMENT AND A METHOD FOR COOKING INITIALLY UNCOOKED, WHOLE MUSCLE MEAT FOOD PRODUCTS

The present invention relates to an oven arrangement and a method for cooking initially uncooked, whole muscle meat food products, to obtain cooked products having a minimum final core temperature. The oven arrangement comprises an oven housing and a conveyor for conveying the food products through...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	DUNNEWIND, Albertus, MEULENDIJKS, Johannes
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BUTCHERING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES MEASURING MEAT TREATMENT PHYSICS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSING MEAT, POULTRY, OR FISH PROCESSING POULTRY OR FISH TESTING THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The present invention relates to an oven arrangement and a method for cooking initially uncooked, whole muscle meat food products, to obtain cooked products having a minimum final core temperature. The oven arrangement comprises an oven housing and a conveyor for conveying the food products through the oven housing. A scanner arrangement is provided upstream of the oven housing for scanning uncooked food products, configured to obtain food product data. A controller is provided using data obtained from the scanner arrangement to control conveying speed and oven climate devices to obtain the cooked products. La présente invention concerne un agencement de four et un procédé de cuisson de produits alimentaires de viande de muscle entier initialement non cuits pour obtenir des produits cuits ayant une température à cœur finale minimale. L'agencement de four comprend un boîtier de four et un transporteur pour transporter les produits alimentaires dans le boîtier de four. Un agencement de scanneur est disposé en amont du boîtier de four pour balayer des produits alimentaires non cuits, et conçu pour obtenir des données de produit alimentaire. Un dispositif de commande est fourni et utilise les données obtenues par l'agencement de scanneur pour commander la vitesse de transport et les dispositifs de régulation de climat de four pour obtenir les produits cuits.