DK201000063U3 - meat product - Google Patents

Description

DK 2010 00063 U3

Title: Meat product

The present invention relates to a meat product in which the meat, especially the meat of an invertebrate, preferably from a fish, is surrounded at least partially by a wooden casing.

From the prior art, no meat products are known, especially no meat products where the meat is surrounded by a wooden casing. Known meat enclosures are, for example, killer or herb casings. Especially for fish meat are also known rice casings, such as sushi, or salt casings. Also known from the prior art are dough casings, such as puff pastry or beignet dough casings, for meat, especially for fish meat. In various cultural circles there are also products where the content to be tender is surrounded by plant leaves. For known products of this kind, for example, banana leaves or maize leaves are used in which the contents to be tender are wrapped. In Japanese cuisine, also, algae leaves, especially seaweed, are used.

However, a wooden casing for meat, especially from an invertebrate animal, preferably from a fish, is not known in any kitchen.

The present invention is based on the task of providing a new meat product which is characterized in that the meat is at least partially surrounded by a wooden casing. A further object of the present invention is to provide a product in which a wood casing, especially during the preparation, delivers an aroma, preferably a smoke aroma, to the meat, especially from alternatively hot animals, preferably fish. It may also be a task according to the invention that the meat, especially the fish meat, is stabilized by means of a wooden casing during cooking and / or during transport.

This object is solved by a meat product having the features of claim 1. Preferred embodiments of the production are set out in the subclaims.

According to the production, a meat product is characterized in that the meat, especially from an invertebrate animal, preferably from a fish, is surrounded at least partially by a wooden casing.

According to the production, the meat may be derived from an invertebrate animal. As alternating-heat animals are referred to as animals which have no constant body temperature. Almost all animals include the fish, amphibians, reptiles, insects and other invertebrates, especially - 2 - - 2 -GB 2010 00063 U3 crustaceans and mollusks. Alternatively, however, the meat may also be from a single-animal (homoiothermal animal), especially from a bird or a mammal.

The meat of the meat product according to the production may be derived from a vertebrate, in particular from an alternating hot vertebrate. Specifically, the term vertebrate (vertebrate) includes amphibians, selachis and bone fish, mammals, birds and reptiles. The meat, especially the muscle tissue, from these animals can be used for a meat product according to the invention. Preferably, the meat may be surrounded by the wood sheath in parts and / or as a mass, especially also in the form of a paste. In a preferred embodiment, the meat may be fresh, smoked, chilled or frozen. However, according to the production, the meat product can also be a whole animal in a wooden casing.

In a particularly preferred embodiment, the meat may be from a fish or comprise fish meat. In particular, the meat may be a fresh fish fillet and / or smoked fish and / or chilled or frozen fish and / or a fish paste (fish farce). In addition, the meat may consist of fish ingredients. In particular, the meat can also be a fish mass, especially also surimi. In an alternative embodiment, an entire fish, for example from the family of herring fish, especially a herring, a sardine or a sprat, may also be surrounded at least partially by the wooden casing.

In another alternative embodiment, the meat may also be derived from a crustacean (Crustacea) or a whole crustacean. In particular, the crustaceans also belong to the class of large crayfish (Malacostraca), with the well-known representatives of the order of tibia crustaceans (Decapoda), this is especially also river crayfish, lobsters, crawfish, crabs and shrimp. In particular, the meat may comprise fresh crustaceans and / or cooked crustaceans, in particular a crawfish tail and / or a prawn tail, and / or deep-frozen crustaceans and / or crustaceans (crustaceans) or some crustaceans. In an alternative embodiment, an entire crustacean, such as a shrimp or a river crayfish, may also be surrounded at least partially by the wooden sheath.

In another alternative embodiment, however, the meat may also be derived from a mollusk (mollusc), or may be a whole mollusk, especially without the mussel shell or snail housing. The mollusks are essentially the class of mussels (Bivalvia), the class of snails (Gastropoda) and the class of squid ("KopffUBIs") (Cephalopoda). According to the production, the meat may be from a mussel, for example from a scallop, and / or from a snail, especially a sea snail, for example from a conch snail, or a land snail, for example from a grapevine snail , and / or octopus ("Kopffiililer"), in particular octopus, for example, sepia or calamari, and / or from an octopus.

In particular, the meat mentioned from the production of a mollusk may be fresh and / or cooked and / or smoked, or may comprise some mollusk ingredients. In an alternative embodiment, also a whole mollusk, especially an octopus ("Kopffiiftler") such as Kalamar or Sepia, or a snail or clam, may each preferably be without clam or shell respectively. without snail housing, be surrounded at least partially by the wooden sheath.

In addition, the meat in another alternative embodiment may be tissue from other living organisms and / or be present in alternative forms or conditions.

The meat product may in a preferred embodiment between the meat, particularly the fish meat, the crustacean or mollusca meat, and the wood casing comprise a layer of spices, especially a layer of herbs, and / or a layer of aroma and / or a paste, especially fish paste. In this connection, the herb layer may in particular consist of herbs, for example of individual herb twigs and / or mixed herbs and / or a herb product, such as, for example, a marinade or a herb pulp. The spice layer may contain spices of any kind, especially salt, in the form of spice products and / or spice mixtures. In addition, the spice layer can be a marinade. In particular, the spice layer may contain inorganic substances, such as kitchen salt, and / or smoke aromas, such as arising in particular from smoking, and / or plants or parts of plants, fresh, dried or frozen, and / or vegetable aromas.

Furthermore, in a preferred embodiment between the meat and the wood casing there may be a flavoring layer which preferably comprises fruits, especially fruits or vegetables, and / or animal ingredients such as, for example, butter, cheese, lard, pork and / or ham. However, the flavor layer may also include other food products of all kinds.

In an alternative embodiment, there may be a spice layer on the wood casing, in particular a herb layer, and / or a flavor layer.

In a preferred embodiment, the meat may be wrapped in a substantially cylindrical wooden casing, especially in an overlapping manner. The meat may be wrapped in an overlapping manner, especially also in such a way that the meat is covered almost completely by the wood casing. In an alternative embodiment, however, the wood casing may also - 4 - - 4-GB 2010 00063 U3 only partially surround the fish, for example, only one side of the meat, especially a underside, may be surrounded by the wood. In addition, the wood casing may preferably be so large that the wood casing encloses the meat, particularly the fish meat, and only a small joint joint is formed in particular.

In this connection, the wooden sheath may be formed in one piece or may also consist of several pieces. For example, especially two sides of the meat may be surrounded with each piece of wood. In addition, the wood casing may comprise several layers, preferably layers of different wood may be present.

In particular, the tree may be maple, beech, birch and / or nuts and / or cherry trees. However, in another embodiment, alternate wood may also be advantageous and consistent with the production.

The wood sheath may have a thickness of less than 1 mm, preferably a thickness of between 0.3 to 0.6 mm. In a preferred embodiment, the wood casing may have a thickness of 0.4 to 0.5 mm. Furthermore, the wood casing may be textured and / or have a structure that is particularly subdivided and / or net-like. Such an embodiment can be particularly advantageous if the meat, especially the fish meat, for example for cooking and / or for optical reasons, is not to be completely surrounded. In particular, a textured wooden casing can make the contents visible and / or serve to identify the meat product. In a particularly preferred embodiment, the wood casing may have a structure, for example, an embossed animal, or a cut, especially in the form of a fish, which draws attention to the content of the meat product. In addition, the wooden sheath may, for example, be printed or marked with the help of burn marks. In particular, the name of the article, the content of the meat product, the name of the manufacturer and / or a logo may be printed on or burned into the wooden sheath or cut out of the wooden sheath.

In a preferred embodiment of the meat product, the wood casing may be held together with at least one wood skewer and / or at least one food adhesive and / or thread. In a particularly preferred embodiment, at least one wooden spear may be arranged axially relative to the substantially cylindrical, especially overlapping casing or substantially radially to the wooden casing. In an alternative embodiment, the wood sheath may also be held together by a food adhesive, in particular a proteinaceous and / or starchy adhesive. In another embodiment, the wood casing may also be held together by a thread, for example, sewn or wrapped, especially like a roulade. In addition, the wood casing may be stabilized with a film, especially aluminum film, and / or a net.

In an alternative embodiment, the wood sheath may consist of a layer of wood shavings and / or wood fibers and / or be pressed.

This and further features and advantages of the present invention will be described in greater detail with reference to the accompanying drawings of exemplary embodiments of the present invention. In the drawings: Fig. 1 shows a top view of meat product, Fig. 2 shows a preferred top view of meat product, Fig. 3 shows an alternative meat product from above, Fig. 4 shows an alternative embodiment of an alternate wooden casing in the rolled-out state.

Figure 1 shows a meat product 2 according to the invention. The meat 4, especially from an inert animal, preferably from a fish, is surrounded at least partially by a wooden casing 6. The meat 4 is wrapped in a substantially cylindrical wooden casing 6, where the wooden casing 6 at least partially overlaps 8. the meat 4 and the wooden casing 6 there is a spice layer 10, shown here by a herb leaf, and an aroma layer 12, which may comprise, for example, fruit, shown here by a half lemon slice.

Figure 2 shows a preferred embodiment of the meat product according to the production 2. The meat 4, preferably a piece of fish fillet, is surrounded by a wooden casing 6. In this embodiment, which differs from Figure 1, there is a spice layer 10 on the wooden casing 6, this may be, for example, a herb leaf, especially a bay leaf, and an aroma layer 14, shown here by a piece of lemon. The wooden sheath 6 is held together by a wooden skewer 16 which, for example, can also retain the spice and / or aroma layer.

Figure 3 shows an alternative embodiment of the meat product 2 according to the invention. In Figure 3, the meat 4 'is a whole fish, which is at least partially wrapped by the wooden casing 6. In this alternative embodiment, there is a flavor layer 14 on the wooden casing 6, shown here by a piece of lemon. The wooden casing 6 is held together by a wooden skewer 16. The wooden casing thereby protrudes into the area where the casing surface of the cylinder overlaps 8. The wooden casing can also be used to hold an aroma layer 14 on the wooden casing 6.

In Figure 4 is depicted an alternative embodiment of an alternative wooden sheath 6 in the rolled-out state. In this alternative embodiment, the wooden casing 6 is designed in a structured manner, for which purpose recesses 18 have been cut out of the wooden casing 6. Furthermore, the wooden casing comprises a logo at 20.

Claims (2)

1. Meat product, characterized in that the meat, especially from an invertebrate animal, preferably from a fish, is surrounded at least in part by a wooden casing. Meat product according to the preceding claim, characterized in that the meat is derived from a vertebrate, in particular from an invertebrate vertebrate, preferably from a fish, or from a crustacean or a mollusk or is a whole animal. Meat product according to one of the preceding claims, characterized in that the meat is from a fish and in particular is or comprises a fresh fish fillet and / or smoked fish and / or frozen fish and / or a fish paste. Meat product according to one of claims 1 or 2, characterized in that the meat is from a crustacean and / or is or comprises a crustacean paste. Meat product according to one of the preceding claims, characterized in that between the meat and the wood casing there is a spice layer, in particular a spice layer, and / or a flavor layer and / or a fish paste. Meat product according to one of the preceding claims, characterized in that there is a spice layer on the wood casing, in particular a herb layer, and / or aroma layer. Meat product according to one of the preceding claims, characterized in that the meat is wrapped in at least a substantially cylindrical wooden casing, especially in an overlapping manner. Meat product according to one of the preceding claims, characterized in that the wood casing has a thickness of less than 1 mm, preferably a thickness of between 0.3 to 0.6 mm. Meat product according to one of the preceding claims, characterized in that the at least one wooden casing is in one piece. Meat product according to one of the preceding claims, characterized in that the wood casing comprises several layers. DK 2010 00063 U3 - 8 - Meat product according to one of the preceding claims, characterized in that the wood casing has a structure, in particular a divided and / or net-like structure. Meat product according to one of the preceding claims, characterized in that the wood casing is held together with at least one wooden skewer and / or by means of a food adhesive, in particular proteinaceous adhesive, and / or a thread. Meat product according to one of the preceding claims, characterized in that the wooden casing 10 is stabilized with a film and / or net. Meat product according to one of the preceding claims, characterized in that the wood casing consists of a layer of wood shavings and / or wood fibers and / or is pressed. DK 2010 00063 U3 1/4 r ^ in 2.4 DK 2010 00063 U3 3/4 DK 2010 00063 U3 4/4 ° K2 ° 10 00063 U3