FR2576754A1 - Poultry-liver conserve and method for manufacturing it - Google Patents

Poultry-liver conserve and method for manufacturing it Download PDF

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Publication number
FR2576754A1
FR2576754A1 FR8502273A FR8502273A FR2576754A1 FR 2576754 A1 FR2576754 A1 FR 2576754A1 FR 8502273 A FR8502273 A FR 8502273A FR 8502273 A FR8502273 A FR 8502273A FR 2576754 A1 FR2576754 A1 FR 2576754A1
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Prior art keywords
liver
fat
manufacturing
poultry
conserve
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FR8502273A
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French (fr)
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FR2576754B1 (en
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PEREIRA DE ABREU MANUEL
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PEREIRA DE ABREU MANUEL
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts

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  • 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

The invention relates to a poultry-liver conserve and method for manufacturing it. The poultry-liver conserve is characterised in that the method for manufacturing it comprises three principal stages, namely: - first stage: salting, - second stage: cooking in the presence of fat, - third stage: sterilisation. The preferred embodiment of the invention consists in using, as liver, whole lean chicken or turkey liver, and, as fat, goose fat. The conserve according to the invention can be used in the field of human foodstuffs and may be consumed cold or hot.

Description

La présente invention concerne un confit de foie de volaille et son procédé de fabrication. The present invention relates to a confit of poultry liver and its manufacturing process.

Les produits connus à base de foie de volaille sont: -Les pâtés et les mousses de foie de volaille qui sont à base de foie mais également de porc ou d'autres viandes et dont les procédés de fabrication et les résultats obtenus n'ont rien à voir avec le produit et le procédé objets de la présente invention. The known products based on poultry liver are: -Pies and foams of poultry liver which are based on liver but also pork or other meats and whose manufacturing processes and results obtained have nothing to do with the product and the process which are the subject of the present invention.

-Les foies gras d'oie ou de canard, en pâtés ou entiers, dont le principe de fabrication fait en général intervenir une phase de stérilisation qui sert en même temps à la cuisson et à la stérilisation.- Goose or duck foie gras, in pâtés or whole, the manufacturing principle of which generally involves a sterilization phase which is used at the same time for cooking and sterilization.

Le procédé de fabrication, objet de la présente invention, permet essentiellement l'utilisation de foies maigres de volaille qui sont'd'un prix nettement inférieur à celui des foies gras. The manufacturing process, object of the present invention, essentially allows the use of lean poultry livers which are of a price significantly lower than that of foie gras.

La particularité de l'invention consiste à faire d'abord cuire le foie maigre en présence de graisse, de préférence d'oie,de manière à bien l'imprégner de celle-ci. I1 est ensuite stérilisé selon les techniques traditionnelles utilisées pour la conservation des aliments.The particular feature of the invention consists in first cooking the lean liver in the presence of fat, preferably goose, so as to impregnate it well. It is then sterilized using traditional techniques used for preserving food.

Sa présentation est identique à celle d'un foie gras, bocal en verre ou boute métallique, mais son prix en est nettement inférieur. Ses qualités dégustatives et son rapport qualité/prix, en font un produit très performant sur le marché considéré.Its presentation is identical to that of a foie gras, glass jar or metal bottle, but its price is much lower. Its tasting qualities and its quality / price ratio make it a very efficient product on the market considered.

Le procédé de fabrication, selon la réalisation préférentielle de l'invention, est le suivant: 1- Salaison: les foies fraise volaille sont mis au contact de sel pendant 3 à 12 heures en fonction de leur grosseur et de la salaison souhaitée. The manufacturing process, according to the preferred embodiment of the invention, is as follows: 1- Salting: the strawberry poultry livers are placed in contact with salt for 3 to 12 hours depending on their size and the desired salting.

2- Lavage à grande eau pendant quelques minutes pour éliminer les concentrations de sel.2- Wash with plenty of water for a few minutes to eliminate the salt concentrations.

3- Cuisson des foies en présence de graisse, de préférence d'oie, pendant 15 à 45 minutes en fonction de leur grosseur et de la cuisson désirée. Cette opération a pour effet de chasser l'eau, de faire pénétrer la graisse dans le foie et de le cuire.3- Cooking the livers in the presence of fat, preferably goose, for 15 to 45 minutes depending on their size and the desired cooking. This has the effect of removing water, getting fat into the liver and cooking it.

4- Mise en boîte ou en bocal, avec une certaine quantité de graisse selon la quantité marchande souhaitée et stérilisation pendant 15 à 45 minutes en un ou deux cycles avec refroidissement entre les deux.4- Canning or jaring, with a certain amount of fat according to the marketable quantity desired and sterilization for 15 to 45 minutes in one or two cycles with cooling in between.

Le foie frais utilisé, qui selon la réalisation préférentielle de l'invention est du fo-ie maigre de poulet ou de dinde, peut être un foie frais provenant d'un autre type de volaille: maigre,demi-gras ou gras. The fresh liver used, which according to the preferred embodiment of the invention is lean chicken or turkey, may be a fresh liver from another type of poultry: lean, semi-fat or fatty.

La graisse utilisée, qui selon la réalisation préférentielle de l'invention est de la graisse d'oie, peut être de tout autre type. The fat used, which according to the preferred embodiment of the invention is goose fat, can be of any other type.

I1 existe également des variantes concernant la salaison: les foies frais peuvent être placés en présence de gros sel ou d'un liquide salé pour en accélérer la pénétration. There are also variants concerning salting: fresh livers can be placed in the presence of coarse salt or a salty liquid to accelerate their penetration.

Pour ce qui est de la stérilisation, elle peut se faire en une seule étape d'environ 30 minutes ou faire intervenir, après refroidissement, une deuxième étape d'une dizaine de minutes environ.As for sterilization, it can be done in a single step of about 30 minutes or involve, after cooling, a second step of about ten minutes.

La technique de fabrication, objet de la présente invention, se prête à une mécanisation poussée. The manufacturing technique, object of the present invention, lends itself to advanced mechanization.

En effet, on peut concevoir une channe automatique constituée de: 1- un bac de lavage 2- un bac de salage 3- un bac de rinçage 4- un tapis d'égouttage 5- un dispositif de cuisson 6- un dispositif de mise automatique en bocal avec pesée
préalable 7- un stérilisateur 8- un dispositif de mise en carton des bocaux.Indeed, we can design an automatic chain consisting of: 1- a washing tank 2- a salting tank 3- a rinsing tank 4- a drip mat 5- a cooking device 6- an automatic setting device in a jar with weighing
7- a sterilizer 8- a device for packaging the jars.

Le produit ainsi obtenu peut être commercialisé en bottes ou en bocaux de 250 ou 500 grammes qui correspond à des unités marchandes courantes. I1 peut être également commercialisé en toute autre grandeur.  The product thus obtained can be marketed in bundles or jars of 250 or 500 grams which corresponds to current market units. It can also be marketed in any other size.

I1 est bien entendu que toute variante de fabrication, considérée comme équivalente, entrera dans le cadre de la présente invention. It is understood that any manufacturing variant, considered to be equivalent, will fall within the scope of the present invention.

Le confit, selon l'invention, est utilisable dans le domaine de l'alimentation humaine et peut être consommé frais ou chaud.  The confit according to the invention can be used in the field of human food and can be eaten fresh or hot.

Claims (8)

REVENDICATIONS 1- Procédé de fabrication d'un confit de foie de volaille caractérisé en ce qu'il comporte trois étapes principaies qui sont: - la première: une salaison, - la deuxième: une cuisson en présence de graisse, - la troisième: une stérilisation. 1- Method for manufacturing a confit of poultry liver, characterized in that it comprises three main stages which are: - the first: salting, - the second: cooking in the presence of fat, - the third: sterilization . 2- Procédé de fabrication, selon la revendication 1, caractérisé en ce que la première étape consiste à mettre les foies frais au contact de sel pendant 3 à 12 heures. 2- The manufacturing method according to claim 1, characterized in that the first step consists in bringing the fresh livers in contact with salt for 3 to 12 hours. 3- Procédé de fabrication, selon ia revendication 1, caractérisé en ce que la cuisson, en présence de graisse, dure 15 à 45 minutes. 3- Manufacturing process according to ia claim 1, characterized in that the cooking, in the presence of fat, lasts 15 to 45 minutes. 4- Procédé de fabrication, selon la revendication 1, caractérisé en ce que la stérilisation, qui s'effectue dans le récipient destiné à sa commercialisation, dure 15 à 45 minutes. 4- The manufacturing method according to claim 1, characterized in that the sterilization, which takes place in the container intended for its marketing, lasts 15 to 45 minutes. 5- Confit de foie de volaille obtenu par la mise en oeuvre du procédé selon I'ensemble des revendications de 1 à 4, -caractérisé en ce qu'il est constitué de foie, de graisse et de sel.5- Confit of poultry liver obtained by implementing the process according to all of claims 1 to 4, -characterized in that it consists of liver, fat and salt. 6- Confit de foie de volaille, selon la revendication 5, caractérisé en ce que le foie est du foie maigre entier de poulet ou de dinde. 6- Confit of poultry liver, according to claim 5, characterized in that the liver is whole lean liver of chicken or turkey. 7- Confit de foie de volaille, selon la revendicatîon 5, caractérisé en ce que la graisse est de la graisse d'oie. 7- Confit of poultry liver, according to claim 5, characterized in that the fat is goose fat. 8- Confit de foie de volaille, selon l'une quelconque des revendications 5 à 7, caractérisé en ce qu'il peut être consommé frais ou chaud.  8- Confit of poultry liver, according to any one of claims 5 to 7, characterized in that it can be eaten fresh or hot.
FR8502273A 1985-02-07 1985-02-07 CONFIT OF POULTRY LIVER AND ITS MANUFACTURING METHOD Expired FR2576754B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8502273A FR2576754B1 (en) 1985-02-07 1985-02-07 CONFIT OF POULTRY LIVER AND ITS MANUFACTURING METHOD

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8502273A FR2576754B1 (en) 1985-02-07 1985-02-07 CONFIT OF POULTRY LIVER AND ITS MANUFACTURING METHOD

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FR2576754A1 true FR2576754A1 (en) 1986-08-08
FR2576754B1 FR2576754B1 (en) 1989-12-01

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2613589A1 (en) * 1987-04-10 1988-10-14 Lamazere Roger Industrial process for preparing sterilised cooked dishes
FR2614764A1 (en) * 1987-05-04 1988-11-10 Authier Patrick Method for manufacturing poultry, game and rabbit conserves
FR2962414A1 (en) * 2010-07-09 2012-01-13 Euralis Gastronomie Sas Foodstuff e.g. duck thigh and/or sleeve, conditioning method, involves positioning closed container such that foodstuff is partially immersed in cooking medium, and positioning container such that foodstuff is placed on support area

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2172922A1 (en) * 1972-06-24 1973-10-05 Rozes Edmond Goose liver preservation - in glass jars or metal cans
FR2252059A2 (en) * 1973-11-23 1975-06-20 Morey Henri Substitute for goose and duck liver - contg. selected fowl liver with fats, eggs, seasoning and cognac
FR2466955A1 (en) * 1979-10-09 1981-04-17 Dugoulet Bernard Preserved chicken livers surrounded by liver mousse - in container followed by autoclave cooking

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2172922A1 (en) * 1972-06-24 1973-10-05 Rozes Edmond Goose liver preservation - in glass jars or metal cans
FR2252059A2 (en) * 1973-11-23 1975-06-20 Morey Henri Substitute for goose and duck liver - contg. selected fowl liver with fats, eggs, seasoning and cognac
FR2466955A1 (en) * 1979-10-09 1981-04-17 Dugoulet Bernard Preserved chicken livers surrounded by liver mousse - in container followed by autoclave cooking

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2613589A1 (en) * 1987-04-10 1988-10-14 Lamazere Roger Industrial process for preparing sterilised cooked dishes
FR2614764A1 (en) * 1987-05-04 1988-11-10 Authier Patrick Method for manufacturing poultry, game and rabbit conserves
FR2962414A1 (en) * 2010-07-09 2012-01-13 Euralis Gastronomie Sas Foodstuff e.g. duck thigh and/or sleeve, conditioning method, involves positioning closed container such that foodstuff is partially immersed in cooking medium, and positioning container such that foodstuff is placed on support area

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Publication number Publication date
FR2576754B1 (en) 1989-12-01

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