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FR2513086A1

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[3][_] (6/ 11)
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Molecule
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[6][_]
PORCS
(2)
[7][_]
DES
(2)
[8][_]
Gene Or Protein
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[9][_]
DANS
(3)
[10][_]
Thym
(1)
[11][_]
Organism
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[12][_]
COW
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[13][_]
Disease
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[14][_]
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Publication
_________________________________________________________________
Number FR2513086A1
Family ID 8016121
Probable Assignee Chapelain Monique Ets
Publication Year 1983
Title
_________________________________________________________________
FR Title PRODUIT ALIMENTAIRE A BASE DE CHAUDIN ET DE PANSE DE PORCS
EN Title PORK-CONTG. FOOD PRODUCT - OBTD. BY COOKING BELLY OF PORK,
ETC. IN CONVENTIONAL COW'S FOOT BROTH
Abstract
_________________________________________________________________
DANS LE PRODUIT DONT L'ELEMENT DE CUISSON EST CLASSIQUEMENT UN
BOUILLON DE JUS DE PIEDS DE BOEUF ASSAISONNE, LES ELEMENTS DE
FABRICATION SONT DES CHAUDINS ET DES PANSES DE PORCS FUMES, LESDITS
ELEMENTS DE FABRICATION ETANT CUITS DANS L'ELEMENT DE CUISSON, PUIS LE
PRODUIT CUIT OBTENU ETANT REFROIDI DANS UN MOULE.
Food product is produced by cooking smoked belly of port and 'chaudin'
(sic) in a conventional cows' foot broth. The product is then moulded.
Description
_________________________________________________________________
La presente invention concerne un nouveau produit alimentaire a base
de chaudin et'de panse de porcs.
Le chaudin et la panse de porcs sont actuellement essentiellement
utilises en charcuterie dans la fabrication d'andouillettes et
d'andouilles. Or, notamment, les preparations d'andouilles necessitent
un temps de main d'oeuvre important ce qui entraine un prix de revient
eleve qui, repercute a la vente, devient dissuasif pour la clientele.
Il en resulte une mevente de l'andouille, qui, a son tour, induit un
ralentissement dans la fabrication, avec donc des chaudins et des
panses inutilisees. Un objet de l'invention consiste a prevoir une
nouvelle utilisation des chaudins et des panses de porcs, qui
permettrait, d'une part, de maintenir l'emploi et, d'autre part, de ne
pas grever le prix des autres morceaux du porc de la mevente des
chaudins et des panses.
Suivant une caracteristique de l'invention, il est prevu un produit
alimentaire dont l'element de cuisson est classiquement un bouillon de
jus de pieds de boeuf assaisonne et dont les elements de fabrication
sont des chaudins et des panses de porc fumes, les elements de
fabrication etang cuits dans l'element de cuisson, puis le produit
obtenu etant moule.
Dans un exemple de preparation du produit suivant l'invention, on a
coupe en morceaux des chaudins et des panses de porcs. Puis on a fume
ces morceaux pendant 6 heures. Par ailleurs, on a prepare un bouillon
de jus de pieds de boeuf contenant des oignons et de l'assaisonnement
(thym, laurier, etc.). On prepare des marmites dans lesquelles on
place les morceaux de chaudins et de panses coupes, puis on regle avec
du bouillon et on fait mijoter pendant 7 heures dans une marmite. A la
sortie de la marmite, le produit cuit est reparti dans des moules que
l'on met a refroidir.
Le produit ainsi obtenu que l'on pourrait denommer "fricassee
d'andouille" est essentiellement different des tripes qui sont fabri
quees uniquement avec du gras-double d'estomac de boeuf.
Il s'est revele a la degustation de la "fricassee d'andouille" que son
gout rappelle celui de l'andouille et est tres prise des amateurs. Le
cout du produit est evidemment tres inferieur a celui de l'andouille.
Il apparait donc que les objectifs de l'invention sont atteints avec
le nouveau produit suivant l'invention.
Claims
_________________________________________________________________
REVENDICATION
1) Produit alimentaire a base de chaudin et de panse de porc, dont
l'element de cuisson est classiquement un bouillon de jus de pieds de
boeuf assaisonne, caracterise en ce que les elements de fabrication
sont des chaudins et des panses de porc fumes, lesdits elements de
fabrication etant cuits dans l'element de cuisson, puis le produit
cuit obtenu etant refroidi dans un moule.
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FR2513086
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