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FR2459621A1 - Potted lamb prod. - prepd. by cooking minced lamb in goose fat and blending - Google Patents

Potted lamb prod. - prepd. by cooking minced lamb in goose fat and blending Download PDF

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Publication number
FR2459621A1
FR2459621A1 FR7916191A FR7916191A FR2459621A1 FR 2459621 A1 FR2459621 A1 FR 2459621A1 FR 7916191 A FR7916191 A FR 7916191A FR 7916191 A FR7916191 A FR 7916191A FR 2459621 A1 FR2459621 A1 FR 2459621A1
Authority
FR
France
Prior art keywords
lamb
goose fat
cooking
prepd
prod
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
Application number
FR7916191A
Other languages
French (fr)
Other versions
FR2459621B1 (en
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.)
MERIC RICHARD
Original Assignee
MERIC RICHARD
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
Application filed by MERIC RICHARD filed Critical MERIC RICHARD
Priority to FR7916191A priority Critical patent/FR2459621A1/en
Publication of FR2459621A1 publication Critical patent/FR2459621A1/en
Application granted granted Critical
Publication of FR2459621B1 publication Critical patent/FR2459621B1/fr
Granted legal-status Critical Current

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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
    • 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

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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)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Rillette (sic) (potted meat) is prepd. from lamb or mutton cooked in goose fat. Pref. the lamb is 18-20 Kg in body wt. The best portions of meat are deboned and defatted and finely chopped. It is then cooked in goose fat with juniper and a bouquet garni for 1 1/2 hrs. at 100 deg. Cooking is finished by increasing the temp. to 140 deg. The cooking vessel is then cooled rapidly, e.g. on ice until the goose fat regains its original consistency. The prod. is mixed using an electric mixer at slow speed while still cooking to give the required smoothness.

Description

Choisir de préférence un jeune agneau broutard dont le poids atteigne les 18 à 20 Kg : la tendrete de sa chair sera alors celle de l'agneau de lait, mais son goût plus nuance s'approchera de celui de l'antenais. Choose preferably a young lamb lamb whose weight reaches 18 to 20 Kg: the tenderness of its flesh will then be that of suckling lamb, but its more nuanced taste will approach that of the antenna.

Opérer donc une selection subtile et délicate parmi ses morceaux les plus nobles et ses bas-morceaux. Les désosser en prenant bien soin de les éplucher et de les degraisser. Les decouper en morceaux plus fins. Make a subtle and delicate selection among its most noble pieces and its low pieces. Boning them, taking care to peel them and degrease them. Cut them into finer pieces.

Utiliser une graisse d'oie très pure dans laquelle on fera cuire la viande avec le genièvre et un bouquet garni pendant 1 heure et demie à une tempêrature constante de 100 . Terminer la cuisson en forçant le feu de manière a monter la température à 1400. Use a very pure goose fat in which the meat will be cooked with the juniper and a bouquet garni for 1 hour and a half at a constant temperature of 100. Finish cooking by forcing the fire to raise the temperature to 1400.

Au niveau des 140 , arrêter la cuisson et entamer un processus rapide de refroidissement du récipient en le posant par exemple sur de la glace et cela jusqu'à ce que la graisse d'oie ait repris sa consistance initiale. At 140, stop cooking and start a rapid cooling process of the container, for example by placing it on ice, until the goose fat has returned to its original consistency.

Malaxer le tout dans une cuve de mélangeur electrique à petite vitesse tout en maintenant le refroidissement de la préparation. Incorporer en fin le poivre vert et saler au goût. Mix everything in an electric mixer tank at low speed while keeping the preparation cool. Finally add the green pepper and salt to taste.

Continuer le malaxage jusqu'à l'obtention d'une rillette blanche et onctueuse.Continue mixing until a white and smooth rillette is obtained.

La dite rillette peut être mise en pots de verre (verrines) sterilisés ou en conserves suivant la methode Appert.  Said rillette can be put in sterilized or preserved glass jars (verrines) according to the Appert method.

Claims (2)

"REVENDICATIONS""CLAIMS" 1. Conserve de viande caractérisée en ce qu'elle est présentée sous forme de rillette preparee à part-ir de viande d'agneau ou de mouton. 1. Canned meat characterized in that it is presented in the form of rillette prepared apart from lamb or mutton meat. 2. Rillette selon revendication n" 1 caractérisée par la préparation à partir de viande d'agneau cuite impérativement dans de la graisse d'oie pure.  2. Rillette according to claim n "1 characterized by the preparation from lamb meat imperatively cooked in pure goose fat.
FR7916191A 1979-06-25 1979-06-25 Potted lamb prod. - prepd. by cooking minced lamb in goose fat and blending Granted FR2459621A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7916191A FR2459621A1 (en) 1979-06-25 1979-06-25 Potted lamb prod. - prepd. by cooking minced lamb in goose fat and blending

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7916191A FR2459621A1 (en) 1979-06-25 1979-06-25 Potted lamb prod. - prepd. by cooking minced lamb in goose fat and blending

Publications (2)

Publication Number Publication Date
FR2459621A1 true FR2459621A1 (en) 1981-01-16
FR2459621B1 FR2459621B1 (en) 1983-09-16

Family

ID=9227020

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7916191A Granted FR2459621A1 (en) 1979-06-25 1979-06-25 Potted lamb prod. - prepd. by cooking minced lamb in goose fat and blending

Country Status (1)

Country Link
FR (1) FR2459621A1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2596957A2 (en) * 1984-10-01 1987-10-16 Lehuger Guy Method for manufacturing potted meats (rillettes)
FR2598597A1 (en) * 1986-05-13 1987-11-20 Lehuger Thierry Diet or dietetic products based on meat or game
BE1029811B1 (en) * 2021-10-01 2023-05-02 Bonrill METHOD FOR MANUFACTURING RILLETTES

Citations (1)

* 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

Patent Citations (1)

* 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

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
CA1974 *
EXBK/60 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2596957A2 (en) * 1984-10-01 1987-10-16 Lehuger Guy Method for manufacturing potted meats (rillettes)
FR2598597A1 (en) * 1986-05-13 1987-11-20 Lehuger Thierry Diet or dietetic products based on meat or game
BE1029811B1 (en) * 2021-10-01 2023-05-02 Bonrill METHOD FOR MANUFACTURING RILLETTES

Also Published As

Publication number Publication date
FR2459621B1 (en) 1983-09-16

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