FR2596957A2 - Method for manufacturing potted meats (rillettes) - Google Patents

Method for manufacturing potted meats (rillettes) Download PDF

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Publication number
FR2596957A2
FR2596957A2 FR8605228A FR8605228A FR2596957A2 FR 2596957 A2 FR2596957 A2 FR 2596957A2 FR 8605228 A FR8605228 A FR 8605228A FR 8605228 A FR8605228 A FR 8605228A FR 2596957 A2 FR2596957 A2 FR 2596957A2
Authority
FR
France
Prior art keywords
pork
rillettes
prunes
pure
replaced
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.)
Pending
Application number
FR8605228A
Other languages
French (fr)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
LEHUGER GUY
Original Assignee
LEHUGER GUY
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority claimed from FR8415144A external-priority patent/FR2570932B1/en
Application filed by LEHUGER GUY filed Critical LEHUGER GUY
Priority to FR8605228A priority Critical patent/FR2596957A2/en
Publication of FR2596957A2 publication Critical patent/FR2596957A2/en
Pending legal-status Critical Current

Links

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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat

Landscapes

  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Method for manufacturing potted meats (rillettes) in which, in order to avoid too sweet a taste due to the addition of prunes to the meat, the prunes are soaked in a mixture of brandy and whisky for twenty-four hours.

Description

DESCRIPTION
Dans le procédé de fabrication de rillettes décrit dans le brevet nO 84 15144 déposé le ler Octobre 1984, on a constaté que les pruneaux donnaient aux rillettes un goût un peu trop sucré, pour éviter cela on a mis au point un nouveau procédé qui onsiste à faire macérer les pruneaux dénoyautés pendant 24 heures dans les proportions suivantes pour 1 kilo de pruneaux : 15 cl d'Armagnac ou Cognac plus 15 cl de Whisky.DESCRIPTION
In the process of manufacturing rillettes described in patent No. 84 15144 filed October 1, 1984, it was found that the prunes gave the rillettes a little too sweet taste, to avoid this we have developed a new process which onsiste macerate the pitted prunes for 24 hours in the following proportions for 1 kg of prunes: 15 cl of Armagnac or Cognac plus 15 cl of Whiskey.

Deci pour les rillettes pur por et pour les rillettes porc et lapin et les additions suivantes. Deci for pure por rillettes and for pork and rabbit rillettes and the following additions.

I1 est aussi possible de fabriquer de la même façon des rillettes d'oie pure et grasse ou d'oie, de porc et aussi de canard gras pur à la tomate ou aux pruneaux, de porc et de peule aux pruneaux, de porc et de poule à la tomate, d'agneau pur à la tomate et de tête de porc pur à la tomate. It is also possible to manufacture in the same way rillettes of pure and fatty goose or goose, pork and also pure fatty duck with tomato or prunes, pork and fillets with prunes, pork and hen with tomato, pure lamb with tomato and pure pork head with tomato.

Exemple de réalisation de rillettes - Canard gras pur à la tomate, même procédé que précédemment -
canard gras entier sans le foie, poumons, coeur et tête
couper le canard en morceaux avec les os.Example of making rillettes - Pure fatty duck with tomato, same process as before -
whole fatty duck without the liver, lungs, heart and head
cut the duck into pieces with the bones.

- Canard gras pur aux pruneaux, même procédé que précédemment
addition, la tomate étant remplacée par les pruneaux.- Pure fatty duck with prunes, same process as before
addition, the tomato being replaced by prunes.

- Porc et Poule à la tomate
même procédé, la viande rentre pour 2/3 de poitrine de porc
et 1/3 de poule en carcasse entière coupée en 4 morceaux.- Pork and Hen with tomato
same process, the meat comes in for 2/3 of pork belly
and 1/3 hen in whole carcass cut into 4 pieces.

- Porc et Poule aux pruneaux
même procédé que la précédente addition, la tomate étant
remplacée par des pruneaux.- Pork and Hen with prunes
same procedure as the previous addition, the tomato being
replaced by prunes.

- Agneau à la tomate : 3/4 de viande, 1/4 de gras.- Lamb with tomato: 3/4 of meat, 1/4 of fat.

la viande est constituée par des colliers et poitrines
d'agneaux, et le gras est, de la graisse de rognons d'agneau. the meat consists of necklaces and breasts
of lambs, and fat is, fat of kidneys of lamb.

- Tête de Porc à la tomate
3/4 de viande constitués de têtes de porc coupés en six
morceaux et 1/4 de pannes ou graisses de porc, fraiches. - Pork head with tomato
3/4 of meat made of pork heads cut in six
pieces and 1/4 of purlins or pork fat, fresh.

Claims (7)

REVENDICATIONCLAIM 1 - Procédé de fabrication de rillettes selon la1 - Process for manufacturing rillettes according to the revendication 4 du brevet principal caractérisé claim 4 of the main patent characterized en ce que la poitrine de porc peut être remplacée in that the pork belly can be replaced en totalité par de l'oie grasse pure ou avec 1/3 de entirely by pure fatty goose or with 1/3 of poitrine de porc, ou du canard gras pur, ou porc et pork belly, or pure fatty duck, or pork and poule dont 1/3 de noue, par de l'agneau pur (poitrine hen including 1/3 of the valley, with pure lamb (breast et collier), ou par de la tête de porc pure. and collar), or by pure pork head. 2 - Procédé selon la revendication 1 caractérisée en ce2 - Method according to claim 1 characterized in that que pour atténuer le goût trop sucré des pruneaux, to reduce the overly sweet taste of prunes, ceux-ci dénoyautés sont mis à macérer 24 heures, pour these pitted are left to macerate for 24 hours, to 1 Kg de pruneaux dans 15 cl d'Armagnac ou Cognac plus 1 kg of prunes in 15 cl of Armagnac or Cognac plus 15 cl de Whisky. 15 cl of Whiskey. 3 - Rillettes obtenues selon le procédé décrit dans les3 - Rillettes obtained according to the process described in revendications 1 et 2 caractérisées en ce que le porc claims 1 and 2 characterized in that the pork est remplacé par du canard gras entier avec les os is replaced by whole fatty duck with bones sans les abats. without giblets. 4 - Rillettes selon les revendications 1 et 2 caractérisées4 - Rillettes according to claims 1 and 2 characterized en ce que le porc est remplacé pour 2/3 de poitrine de in that the pork is replaced for 2/3 of the breast of porc et 1/3 de poule. pork and 1/3 hen. 5 - Rillettes selon les revendications 1 et 2 caractérisées5 - Rillettes according to claims 1 and 2 characterized en ce qu'elles comportent 3/4 de viande (collier et in that they contain 3/4 of meat (collar and poitrine d'agneau) et 1/4 de graisse de rognons d'agneaux. lamb breast) and 1/4 lamb kidney fat. et 1/4 de pannes fraiches. and 1/4 fresh breakdowns. en ce qu'elies comportent 3/4 de viande (tête de porc)  in that they contain 3/4 of meat (pork head) 6 - Rillettes selon les revendications 1 et 2 caractérisées 6 - Rillettes according to claims 1 and 2 characterized 7 - Rillettes selon les revendications 3 et 4 caractérisées7 - Rillettes according to claims 3 and 4 characterized en ce que la tomate est remplacée par des pruneaux.  in that the tomato is replaced by prunes.
FR8605228A 1984-10-01 1986-04-11 Method for manufacturing potted meats (rillettes) Pending FR2596957A2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8605228A FR2596957A2 (en) 1984-10-01 1986-04-11 Method for manufacturing potted meats (rillettes)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR8415144A FR2570932B1 (en) 1984-10-01 1984-10-01 RILLETTE PURE PORK WITH TOMATO OR PORK AND RABBIT WITH TOMATO - OR PIG AND RABBIT WITH PRUNES - OR PURE PORK WITH PRUNES.
FR8605228A FR2596957A2 (en) 1984-10-01 1986-04-11 Method for manufacturing potted meats (rillettes)

Publications (1)

Publication Number Publication Date
FR2596957A2 true FR2596957A2 (en) 1987-10-16

Family

ID=26224186

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8605228A Pending FR2596957A2 (en) 1984-10-01 1986-04-11 Method for manufacturing potted meats (rillettes)

Country Status (1)

Country Link
FR (1) FR2596957A2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1726219A1 (en) * 2005-05-27 2006-11-29 Luissier Process for preparing rillettes from roasted chicken

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3524746A (en) * 1966-11-16 1970-08-18 Gerber Prod Stabilized wet baby food
FR2459621A1 (en) * 1979-06-25 1981-01-16 Meric Richard Potted lamb prod. - prepd. by cooking minced lamb in goose fat and blending
FR2483750A1 (en) * 1980-06-06 1981-12-11 Montagner Guy Prodn. of potted meat from mutton - by cooking with stock and cayenne pepper
FR2570932A1 (en) * 1984-10-01 1986-04-04 Lehuger Guy Potted minced meat consisting of pure pork with tomato or pork and rabbit with tomato (or pork and rabbit with prunes) or pure pork with prunes

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3524746A (en) * 1966-11-16 1970-08-18 Gerber Prod Stabilized wet baby food
FR2459621A1 (en) * 1979-06-25 1981-01-16 Meric Richard Potted lamb prod. - prepd. by cooking minced lamb in goose fat and blending
FR2483750A1 (en) * 1980-06-06 1981-12-11 Montagner Guy Prodn. of potted meat from mutton - by cooking with stock and cayenne pepper
FR2570932A1 (en) * 1984-10-01 1986-04-04 Lehuger Guy Potted minced meat consisting of pure pork with tomato or pork and rabbit with tomato (or pork and rabbit with prunes) or pure pork with prunes

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
"L'ART CULINAIRE FRANCAIS", 1976, FLAMMARION, Paris, FR; *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1726219A1 (en) * 2005-05-27 2006-11-29 Luissier Process for preparing rillettes from roasted chicken

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