Method of manufacturing, cooking, storing and transporting a kebab skewer
The method of layering meat on kebab skewers for even cooking and using rapid freezing techniques addresses the challenges of cooking and storage, ensuring uniform cooking and preservation of meat quality.
Patent Information
- Authority / Receiving Office
- FR · FR
- Patent Type
- Applications
- Current Assignee / Owner
- MERIC SERDAR
- Filing Date
- 2024-12-02
- Publication Date
- 2026-06-05
AI Technical Summary
Existing methods for manufacturing, cooking, storing, and transporting kebab skewers do not adequately address the need for even cooking, efficient handling, and preservation of meat quality, particularly in varying geometric shapes and compositions.
The process involves dividing meat into multiple layers of varying geometric shapes, using electric or gas heat sources for even cooking, and employing rapid freezing techniques for storage to maintain meat quality.
Ensures homogeneous cooking, facilitates handling, and preserves meat quality by preventing ice crystal formation during freezing.
Smart Images
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Abstract
Description
Title of the invention: Method for manufacturing, cooking, storing and transporting a kebab skewer
[0001] This process relates to the manufacture, cooking, storage, and transport of kebab skewers made of various meats or meat substitutes, such as veal, chicken, turkey, vegan alternatives, or other compositions. Composition of the online model
[0002] The manufacturing process for a kebab spit begins with the preparation of the pieces of meat. These can be veal, chicken, a veal-turkey mixture, or even plant-based substitutes for a vegan option. The meat is cut and seasoned according to a traditional recipe or one specific to each producer. A distinctive feature of the kebab spit is that it can be mounted either horizontally or vertically.
[0003] A notable feature of the process is that the kebab skewer is divided into several "layers" of meat. Each layer may or may not have a similar weight. The pieces of meat are stacked one on top of the other, thus creating a multi-layered skewer. This process ensures a homogeneous distribution of the meat while also facilitating handling during cooking.
[0004] These layers of meat, forming the final spit, can take on different geometric shapes: round, square, triangular, pyramidal, or other shapes according to the desired design. Each shape allows for variation in the presentation of the final product. Cooking
[0005] The kebab spit is generally cooked by rotating it near a heat source. This process ensures even cooking of the meat. The heat source can be electric or gas, depending on the equipment.
[0006] Cooking begins on the outer surface of the spit and continues to the inside. The outer layers are generally sliced off to be served as they are cooked. Storage
[0007] Once the spit is formed, it can be frozen or kept at refrigerated temperature, depending on the needs of the producer or establishment. If it is frozen, rapid freezing techniques are often used to ensure optimal preservation and limit the formation of ice crystals in the meat.
[0008] [Fig-1] is an example of a drawing saved in a separate folder, in a suitable image format (see user manual) for which no modification has been made after its insertion.
Claims
1.
2. Demands Storage device for kebab skewers including means for freezing or refrigeration. Method for manufacturing a kebab skewer comprising means for freezing or refrigeration. • a) Dividing the meat into several layers • b) Overlapping the pieces to form a brooch multilayer, • c) Various geometric shaping options (round, square, triangular, etc.), • d) Rotary cooking.