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Seasoning product

A product, seasoning technology, applied in the field of seasoning products

Inactive Publication Date: 2018-10-23
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Disadvantages of this fat / oil combination used are: additional pre-blending step of fat and oil; adherence of herbs, spices and flavors to paper; and health aspects of consumer use of palm fat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-7

[0072] Different types of fat have been tested. So, spread out the baking paper on a flat surface and spread the fat on this sheet at a temperature above the melting point of the fat. Just before the liquid fat cools below its melting temperature, the seasoning premix is ​​evenly applied to the surface of the sheet. Flavors may be coated with oil to enhance their adhesion to the sheet. After testing, the sheets were weighed and weighed again after shaking off any loose flavoring from the sheets. The average weight is measured as the average of 5 sheets. The amount of fat and oil used in our experiments was always the same. In all tests mentioned below, the paper weight was 1.40 g and the total fat / oil was used in an amount of 1.90 g. So overall the sheet weight without any flavoring was 3.30 g with paper and fat / oil. The table below shows the average weight of the sheet after shaking the flavor.

[0073]

[0074]

[0075]

[0076]

[0077] The weight of the she...

Embodiment 8

[0078] Example 8 - Formulation

[0079] Depending on consumer preference, the recipe below can be used for cooking beef or chicken, or any other suitable meat or food.

[0080]

Embodiment 9

[0081] Example 9—General Method

[0082] The chef takes a portion of the food and places it on the seasoning product according to Example 8. Cover both sides of the food portion with the sheet or wrap it loosely in the sheet. Place the seasoned product containing the food portion on the preheated pan and cook at a moderate temperature for the desired period of time and, if appropriate, on each side. Low temperature cooking avoids rapid protein degradation and improves palatability, taste perception and natural bite. It is ready to eat by removing the food portion from the sheet. The ingredients of the composition provide flavor to the cooked food, and the sheet protects the food from drying out, ensuring natural juiciness. The flavor is better felt due to the enhanced juiciness and palatability of natural preservation.

[0083] The basic method of cooking meat involves the following steps:

[0084] 1. Place a clean pan on a heating surface (eg induction, electric or gas...

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PUM

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Abstract

The invention relates to a seasoning product and to the use of the seasoning product for cooking food. The seasoning product is an assembly of a sheet of flexible burn resistant material such as a baking paper, and a composition of three layers comprising a first layer of fat, a second layer of flavorings and a third layer of an oil coating of the flavorings.

Description

technical field [0001] The present invention relates to a seasoning product and to the use of said seasoning product for cooking food. The flavored product is a combination of a sheet of flexible flame-resistant material, such as baking paper, with a three-layer composition comprising a first layer of fat, a second layer of seasoning, and a third layer of oil coating of seasoning layer. Background technique [0002] Meat and many other foods are traditionally cooked in the oven or in a pan, often with a variety of condiments and flavor enhancers to provide deliciously appealing flavor-rich culinary dishes. It's no secret that cooking meat leads to a certain amount of mess in the oven or pan and surrounding surfaces. Depending on the nature of the food being cooked, the cooking temperature, and other factors, the amount of mess that needs to be cleaned up after cooking can vary significantly. Oven walls or surrounding surfaces of open cooking pans are often splashed and st...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L27/00A23L33/115A23L5/10A23L13/40A23L19/00A23L27/10A23D9/00B65D81/34B65B29/08A23P10/10A23P20/00A23L13/00A23L17/00
CPCB65B29/08A23P20/19A23L5/10A23L19/00A23L27/70A23L27/79A23L27/10A23L33/115A23L13/03A23L13/428A23L13/43A23L17/75A23L23/00A23D9/007A23P20/11A23P10/10A23V2200/15A23V2250/186
Inventor P·考尔M·玛拉扎托L·N·杰斯彭加尔德
Owner SOC DES PROD NESTLE SA