FR2596251A1 - Method for cooking and cooling by spraying hermetically packaged products such as meats, fish, vegetables, and cooked dishes - Google Patents
Method for cooking and cooling by spraying hermetically packaged products such as meats, fish, vegetables, and cooked dishes Download PDFInfo
- Publication number
- FR2596251A1 FR2596251A1 FR8604403A FR8604403A FR2596251A1 FR 2596251 A1 FR2596251 A1 FR 2596251A1 FR 8604403 A FR8604403 A FR 8604403A FR 8604403 A FR8604403 A FR 8604403A FR 2596251 A1 FR2596251 A1 FR 2596251A1
- Authority
- FR
- France
- Prior art keywords
- cooking
- cooling
- water
- products
- spraying
- 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.)
- Withdrawn
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Classifications
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
- A23L3/04—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus with packages on endless chain or band conveyors
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Packages (AREA)
Abstract
Description
La présente invention concerne un procédé -de cuisson et de refroidissement des produits portionnés et emballés : viandes, poissons, légumes, plats cuisinés, etc... ; dans un appareil séquentiel ou en continu fonctionnant sous le principe de l'aspersion d'eau.The present invention relates to a cooking and cooling process for portioned and packaged products: meat, fish, vegetables, ready meals, etc ...; in a sequential or continuous device operating under the principle of water spraying.
Les procédés classiques de cuisson à l'air chaud ventilé ou non, avec ou sans vapeur ne présentent pas les caractéristiques de fiabilité thermique nécessaire au respect des propriétés physico-chimiques, nutritionnelleset organoleptiques des produits. Ils ne sot par ailleurs peu économe en énergie.Conventional methods of cooking with hot air, ventilated or not, with or without steam, do not have the characteristics of thermal reliability necessary for respecting the physico-chemical, nutritional and organoleptic properties of the products. They are also not very energy efficient.
Le chauffage par rayonnement dans l'air que celui-ci soit pulsé ou non est peu efficace, les régulations sont peu fiables et ceci se traduit par une énorme différence de température entre la périphérie du produit et le coeur.Radiant heating in air, whether or not it is pulsed, is not very effective, the regulations are unreliable and this results in a huge temperature difference between the periphery of the product and the core.
L'introduction de la vapeur saturée ou de l'humidité dans l'encei,.te améliore les performances d'efficacité thermique. Celles-ci deviennent maximales dans les bains d'eau agitée lors des cuissons en emballage hermétique , mais dans ie meme temps, les coûts énergétiques augmentent.The introduction of saturated steam or humidity into the enclosure improves the thermal efficiency performance. These become maximum in agitated water baths during cooking in airtight packaging, but at the same time, the energy costs increase.
L'aspersion et le ruissellement d'eau apparaissent nomme le mcilleur compromis possible entre efficacité thermique et économie d'énergie aux faibles températures. Dans la mesure où ils permettent également une faible différence de température entre le coeur et la périphérie ; ces procédés respecrent l'ensemble des propriété des produits. Le procédé de cuisson et de refroidissement par aspersion permet enfin de mieux préserver la qualité microbiologique des protuits qui sont cuits directement dans leur emballage et refroidis immédiatement.Les couples temps/température de cuisson sont mieux maitrisés et il n'y a pas de recontamination après cuisson et refroidissement des produits. Sel@- le principe de l'aspersion pour assuré la montée ou la descente en température d'un produit emballé ; le sytème consiste soit en une en teinte de cuisson et uns encei--,te de refroidissement, soit en un appareil tunnel permettant d'assurer la cuisson et le refroidissement en continu. The sprinkling and runoff of water appears to be the best possible compromise between thermal efficiency and energy saving at low temperatures. Insofar as they also allow a small temperature difference between the core and the periphery; these processes respect all product properties. The cooking and cooling process by spraying finally helps to better preserve the microbiological quality of the protuits which are cooked directly in their packaging and immediately cooled. The cooking time / temperature couples are better controlled and there is no recontamination after cooking and cooling of products. Salt @ - the principle of spraying to ensure the rise or fall in temperature of a packaged product; the system consists either of a cooking shade and a cooling enclosure, or of a tunnel device enabling continuous cooking and cooling.
Les produits sont placés sur une grille ou dans un panier , dans une enceinte ou une partie de tunnel et sont aspergés par de l'eau régulée en température et miseen mouvement par des pompes. L'aspersion se fait soit par des rampes fixes, soit par des rampes tournantes placées au dessus, en dessous et sur les côtés du produit ; la pression doit etre la plus faible possible pour éviter les actions mécaniques néfastes à la texture du produit. Cependant, l'agitation de l'eau doit etre suffisante à la surface du sachet pour augmenter les coefficients d'échange thermique.The products are placed on a grid or in a basket, in an enclosure or part of a tunnel and are sprayed with temperature-controlled water and set in motion by pumps. Spraying is done either by fixed booms or by rotating booms placed above, below and on the sides of the product; the pressure must be as low as possible to avoid mechanical actions detrimental to the texture of the product. However, the agitation of the water must be sufficient on the surface of the sachet to increase the heat exchange coefficients.
Dans les modules à cuisson séquentielle, la température de l'eau est constante. Dans les modules de refroidissement séquentiel, la température de l'eau sera d'abord celle de l'eau courante ; cette dernière étant progressivement refroidiejusqu'à OOc. In sequential cooking modules, the water temperature is constant. In sequential cooling modules, the water temperature will first be that of running water; the latter being gradually cooled to OOc.
Enfin, dans les appareils en continu, le système sera d'autant plus performant que l'on utilisera le principe du contre courant à l'aide des bacs et pompes de reprise de l'eau. Le produit se déplace alors sur une bande transporteuse ou l'équivalent..Finally, in continuous devices, the system will be all the more efficient when we use the principle of the counter current using tanks and pumps for water recovery. The product then moves on a conveyor belt or the equivalent.
Du fait que l'emballage doit etre recouvert d'un film d'eau pour faciliter le transfert thermique entre l'eau aspergée et le produit, il doit etre hermétique, imperméable à la vapeur d'eau ainsi que résistant à la chaleur et aux variations de température. L'emballage pourra être en matière plastique et se présenter sous la forme de sacs ou de barquettes operculées.Since the packaging must be covered with a film of water to facilitate heat transfer between the sprayed water and the product, it must be airtight, impermeable to water vapor, as well as resistant to heat and temperature variations. The packaging may be made of plastic and be in the form of sealed bags or trays.
Le procédé selon l'invention est destiné à une production en restauration différée et à une production industrielle pour élaborer des produits prêts à consommer ou à la cuisine d'assemblage. Il s'adapte parfaitement au procédé de cuisson sous vide ou dans l'emballage. The method according to the invention is intended for production in delayed catering and for industrial production for developing ready-to-eat products or for assembly cooking. It adapts perfectly to the vacuum cooking process or in the packaging.
Claims (4)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR8604403A FR2596251A1 (en) | 1986-03-26 | 1986-03-26 | Method for cooking and cooling by spraying hermetically packaged products such as meats, fish, vegetables, and cooked dishes |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR8604403A FR2596251A1 (en) | 1986-03-26 | 1986-03-26 | Method for cooking and cooling by spraying hermetically packaged products such as meats, fish, vegetables, and cooked dishes |
Publications (1)
Publication Number | Publication Date |
---|---|
FR2596251A1 true FR2596251A1 (en) | 1987-10-02 |
Family
ID=9333600
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR8604403A Withdrawn FR2596251A1 (en) | 1986-03-26 | 1986-03-26 | Method for cooking and cooling by spraying hermetically packaged products such as meats, fish, vegetables, and cooked dishes |
Country Status (1)
Country | Link |
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FR (1) | FR2596251A1 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2621455A1 (en) * | 1987-10-12 | 1989-04-14 | Loiseau Daniel | Method and apparatus for the industrial preparation of cooked meat |
NL1014685C2 (en) * | 2000-01-28 | 2001-07-31 | Stork Mps Bv | Foodstuff packing and sterilization process, involves heating products again during or after removing them from their packaging following a first heat treatment |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR602749A (en) * | 1926-03-25 | |||
US1690449A (en) * | 1925-08-21 | 1928-11-06 | Jourdan William | Method for preparing food products |
US2203141A (en) * | 1938-11-10 | 1940-06-04 | Liquid Carbonic Corp | Pasteurizing apparatus |
US2262030A (en) * | 1939-03-06 | 1941-11-11 | George L N Meyer | Pasteurizer |
DE1692730A1 (en) * | 1966-10-28 | 1971-10-07 | Neff Werke | Method for cooking food, in particular sausage and meat products |
FR2288481A1 (en) * | 1974-10-24 | 1976-05-21 | Hanau Sa F | NEW METHODS AND EQUIPMENT FOR THE HEAT TREATMENT OF PRODUCTS CONTAINED IN WATERTIGHT CONTAINERS |
FR2424706A1 (en) * | 1978-05-03 | 1979-11-30 | Masioli Mario | Oven for cooking meat prods. partic. hams in moulds etc. - by spraying thermostatically controlled recirculated water over the moulds |
-
1986
- 1986-03-26 FR FR8604403A patent/FR2596251A1/en not_active Withdrawn
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR602749A (en) * | 1926-03-25 | |||
US1690449A (en) * | 1925-08-21 | 1928-11-06 | Jourdan William | Method for preparing food products |
US2203141A (en) * | 1938-11-10 | 1940-06-04 | Liquid Carbonic Corp | Pasteurizing apparatus |
US2262030A (en) * | 1939-03-06 | 1941-11-11 | George L N Meyer | Pasteurizer |
DE1692730A1 (en) * | 1966-10-28 | 1971-10-07 | Neff Werke | Method for cooking food, in particular sausage and meat products |
FR2288481A1 (en) * | 1974-10-24 | 1976-05-21 | Hanau Sa F | NEW METHODS AND EQUIPMENT FOR THE HEAT TREATMENT OF PRODUCTS CONTAINED IN WATERTIGHT CONTAINERS |
FR2424706A1 (en) * | 1978-05-03 | 1979-11-30 | Masioli Mario | Oven for cooking meat prods. partic. hams in moulds etc. - by spraying thermostatically controlled recirculated water over the moulds |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2621455A1 (en) * | 1987-10-12 | 1989-04-14 | Loiseau Daniel | Method and apparatus for the industrial preparation of cooked meat |
NL1014685C2 (en) * | 2000-01-28 | 2001-07-31 | Stork Mps Bv | Foodstuff packing and sterilization process, involves heating products again during or after removing them from their packaging following a first heat treatment |
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ST | Notification of lapse |