EP 1732811 A1 20061220 - METHOD FOR PRODUCING DISHES SERVED IN SAUCE
Title (en)
METHOD FOR PRODUCING DISHES SERVED IN SAUCE
Title (de)
VERFAHREN ZUR ZUBEREITUNG VON IN SAUCE SERVIERTEN GERICHTEN
Title (fr)
PROCEDE DE FABRICATION DE PLATS EN SAUCE
Publication
Application
Priority
- FR 2005000472 W 20050228
- FR 0402095 A 20040301
Abstract (en)
[origin: FR2866789A1] The sauce, made from fresh ingredients such as vegetables, fruit, dairy products and meat, with added seasonings, spices and animal and/or vegetable fat, is cooked in a pot for a period of 20 minutes to 6 hours at a minimum temperature of 80 degrees C, and preferably 95 - 105 degrees C in the middle. The cooked sauce is transferred to suitable containers at a temperature of over 80 degrees C, and the containers are closed immediately after filling and cooled rapidly in less than 2 hours, depending on the volume, to a temperature below 10 degrees C. The cooling can be carried out in a chamber at a temperature at 0 to -25 degrees C.
IPC 8 full level
A23L 1/39 (2006.01); A23L 1/48 (2006.01); A23L 3/10 (2006.01); A23L 3/16 (2006.01); A23L 3/18 (2006.01); A23L 23/00 (2016.01); A23L 35/00 (2016.01); B65B 25/00 (2006.01); B65B 29/08 (2006.01); B65B 55/02 (2006.01); B65B 55/04 (2006.01); B65B 55/12 (2006.01); B65B 55/14 (2006.01); B65B 55/18 (2006.01)
CPC (source: EP US)
A23L 3/10 (2013.01 - EP US); A23L 3/16 (2013.01 - EP US); A23L 3/18 (2013.01 - EP US); B65B 29/08 (2013.01 - EP US)
Citation (search report)
See references of WO 2005090166A1
Designated contracting state (EPC)
AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LI LT LU MC NL PL PT RO SE SI SK TR
DOCDB simple family (publication)
FR 2866789 A1 20050902; FR 2866789 B1 20060623; CN 1976844 A 20070606; EP 1732811 A1 20061220; US 2007292586 A1 20071220; WO 2005090166 A1 20050929
DOCDB simple family (application)
FR 0402095 A 20040301; CN 200580013509 A 20050228; EP 05732467 A 20050228; FR 2005000472 W 20050228; US 59152605 A 20050228