FR2581842A3 - Cooked ham of modified cross section - Google Patents
Cooked ham of modified cross section Download PDFInfo
- Publication number
- FR2581842A3 FR2581842A3 FR8607153A FR8607153A FR2581842A3 FR 2581842 A3 FR2581842 A3 FR 2581842A3 FR 8607153 A FR8607153 A FR 8607153A FR 8607153 A FR8607153 A FR 8607153A FR 2581842 A3 FR2581842 A3 FR 2581842A3
- Authority
- FR
- France
- Prior art keywords
- ham
- section
- cooked
- cooked ham
- modified cross
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000015242 cooked ham Nutrition 0.000 title claims abstract description 11
- 238000010411 cooking Methods 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 101100394230 Caenorhabditis elegans ham-1 gene Proteins 0.000 abstract 1
- 101100045395 Mus musculus Tap1 gene Proteins 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 2
- 235000019568 aromas Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Jambon cuit de section modifiée.Cooked ham of modified section.
La présente invention concerne un jambon cuit de section modifiée.The present invention relates to a cooked ham of modified section.
On sait que, lors de la préparation des jambons cuits, un soin particulier doit être apporté à la cuisson de la chair qui, pour que la valeur du produit soit considérée satisfaisante, doit être extremement uniforme en chaque point de celui-ci, c'est-à-dire de la partie externe jusqu'au "coeur" dudit produit.We know that, during the preparation of cooked hams, special care must be taken when cooking the flesh which, for the value of the product to be considered satisfactory, must be extremely uniform at each point thereof, it that is to say from the outer part to the "core" of said product.
Les jambons jusqu'à présent préparés par des procédés connus de cuisson se présentent avec une chair qui est cuite davantage à l'extérieur, une telle absence d'uniformité ayant une incidence, comme mentionné ci-dessus, sur la valeur ou qualité du produit final.Hams hitherto prepared by known cooking methods present themselves with a flesh which is cooked more on the outside, such a lack of uniformity having an impact, as mentioned above, on the value or quality of the product. final.
En outre, les tranches que l'on peut en découper sont exclusivement constituées de jambon, si bien que si l'on désire accompagner la dégustation d'autres arômes ou aliments, il est nécessaire de les adjoindre séparément entre eux.In addition, the slices that can be cut out are made exclusively of ham, so that if you want to accompany the tasting of other flavors or foods, it is necessary to add them separately between them.
Le but de l'invention est d'obvier aux inconvénients des jambons connus et préparés jusqu'à maintenant, en réalisant un jambon cuit de section modifiée qui permette de procéder à une cuisson plus uniforme de manière à rendre le déroulement de celle-ci optimal et qui autorise, le cas échéant, sa consommation et sa dégustation mélangé avec d'autres arômes etXou aliments. The object of the invention is to obviate the drawbacks of the hams known and prepared up to now, by making a cooked ham of modified section which allows a more uniform cooking to be carried out so as to make the course thereof optimal and which authorizes, if necessary, its consumption and tasting mixed with other flavors and or food.
Ces objectifs ainsi que d'autres qui apparattront clairement ci-après, sont atteints par le jambon cuit de section modifiée, de l'invention, caractérisé par le fait qu'en position sensiblement axiale, le jambon est traversé par une cavité longitudinale.These objectives and others which will become clear below, are achieved by the cooked ham of modified section, of the invention, characterized in that in the substantially axial position, the ham is crossed by a longitudinal cavity.
D'autres caractéristiques et avantages ressortiront mieux à la lecture de la description qui va suivre d'un exemple de jambon de section modifiée conforme à l'invention, donné à titre indicatif mais nullement limitatif, en référence au dessin annexé, dans lequel
La figure unique est une vue schématique du Jambon de 1 'in- vention dont une partie est coupée pour permettre de l'ob- server à l'intérieur.Other characteristics and advantages will emerge more clearly on reading the description which follows of an example of a ham of modified section in accordance with the invention, given by way of indication but in no way limiting, with reference to the appended drawing, in which
The single figure is a schematic view of the ham of the invention, part of which is cut to allow it to be seen inside.
Plus particulièrement, on indique globalement par 1 un jambon cuit de section modifiée qui est traversé, en position sensiblement axiale, par une cavité 2 qui le parcourt sur toute sa longueur.More particularly, generally indicated by 1 is a cooked ham of modified section which is crossed, in a substantially axial position, by a cavity 2 which runs through it over its entire length.
La section du jambon est de préférence circulaire, bien que d'une manière différente, il puisse présenter une section polygonale.The section of the ham is preferably circular, although in a different way, it can have a polygonal section.
La préparation et l'utilisation du jambon de l'invention sont aisément compréhensibles d'après la description qui précède. En effet, pour la cuisson du Jambon, il est possible d'introduire dans celui-ci des moyens chauffants à l'intérieur de la cavité centrale 2 de manière à diminuer la non uniformité de température pendant ladite cuisson, en faisant également pénétrer lesdits moyens de chaleur au "codeur1 lu jambon.The preparation and use of the ham of the invention are easily understood from the description above. Indeed, for cooking the Ham, it is possible to introduce into it heating means inside the central cavity 2 so as to reduce the temperature non-uniformity during said cooking, also by making said means penetrate. heat to "coder1 read ham.
En outre, une fois la cuisson terminée, il est possible d'introduire dans la cavité 2 des arômes ou aliments de diverse nature qui, lorsqu'ils sont consommés en même temps que le jambon, rehaussent encore sa saveur déjà par ellemême excellente.In addition, once the cooking is finished, it is possible to introduce into the cavity 2 aromas or foods of various kinds which, when consumed at the same time as the ham, further enhance its already already excellent flavor.
On constate en pratique que l'invention ainsi décrite satisfait les obJectifs proposés.It can be seen in practice that the invention thus described satisfies the proposed objectives.
L'invention ainsi conçue est susceptible d'être mise en oeuvre selon de nombreuses modifications et variantes entrant toutes dans le concept inventif.The invention thus conceived is capable of being implemented according to numerous modifications and variants, all of which fall within the inventive concept.
En outre, tous les détails peuvent être remplacés par d'autres éléments techniquement équivalents.In addition, all details may be replaced by other technically equivalent elements.
Dans la pratique, les dimensions, les proportions et les formes peuvent être quelconques suivant les exigences, sans pour autant s'écarter du cadre de protection des revendications suivantes. In practice, the dimensions, proportions and shapes may be any according to the requirements, without however departing from the protective framework of the following claims.
Claims (3)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT8528967U IT211115Z2 (en) | 1985-05-16 | 1985-05-16 | COOKED HAM WITH MODIFIED SECTION |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR2581842A3 true FR2581842A3 (en) | 1986-11-21 |
| FR2581842B3 FR2581842B3 (en) | 1987-06-19 |
Family
ID=11225196
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR8607153A Expired FR2581842B3 (en) | 1985-05-16 | 1986-05-15 | COOKED HAM OF MODIFIED SECTION |
Country Status (2)
| Country | Link |
|---|---|
| FR (1) | FR2581842B3 (en) |
| IT (1) | IT211115Z2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2581840A1 (en) * | 1985-05-16 | 1986-11-21 | Ferrarini Spa | Method for cooking food products such as ham and the like, mould for carrying out this method and resulting products |
| US5030472A (en) * | 1985-10-05 | 1991-07-09 | Logan Jr James P | Spirally sliced boneless meat product |
| USRE35374E (en) * | 1985-10-05 | 1996-11-05 | Logan, Jr.; James P. | Spirally sliced boneless meat product |
-
1985
- 1985-05-16 IT IT8528967U patent/IT211115Z2/en active
-
1986
- 1986-05-15 FR FR8607153A patent/FR2581842B3/en not_active Expired
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2581840A1 (en) * | 1985-05-16 | 1986-11-21 | Ferrarini Spa | Method for cooking food products such as ham and the like, mould for carrying out this method and resulting products |
| US5030472A (en) * | 1985-10-05 | 1991-07-09 | Logan Jr James P | Spirally sliced boneless meat product |
| USRE35374E (en) * | 1985-10-05 | 1996-11-05 | Logan, Jr.; James P. | Spirally sliced boneless meat product |
Also Published As
| Publication number | Publication date |
|---|---|
| IT211115Z2 (en) | 1989-02-13 |
| FR2581842B3 (en) | 1987-06-19 |
| IT8528967V0 (en) | 1985-05-16 |
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