Method for cooking and cooling food products and installation for carrying out said method
First Claim
1. A method for cooking and cooling food products in a vessel, including the steps of:
- (i) introducing moulds containing food products into the vessel;
(ii) introducing water at a first temperature Tr from a first reservoir into the vessel;
(iii) circulating the first temperature water between the vessel and the first reservoir;
(iv) emptying the vessel into the first reservoir;
(v) filling the vessel with water at a second temperature Tc from a second reservoir, wherein Tc>
Tr;
(vi) regulating the water at a temperature Tc1 by circulating the second temperature water between the vessel and the second reservoir and heating the second temperature water in the second reservoir;
(vii) emptying the vessel into the second reservoir;
(viii) introducing water at a first temperature Tr from a first reservoir into the vessel;
(ix) circulating the first temperature water between the vessel and the first reservoir;
(x) emptying the vessel into the first reservoir;
(xi) filling the vessel with a liquid at a third temperature Tg from a third reservoir, wherein Tg<
Tr;
(xii) regulating the liquid at Tg by circulating the liquid between the vessel and the third reservoir and cooling the liquid in the third reservoir;
(xiii) emptying the vessel into the third reservoir, and(xiv) after step (xiii), removing the moulds from the vessel.
1 Assignment
0 Petitions
Accused Products
Abstract
A method and system for processing food products in a vessel includes the steps of introducing intermediate temperature water from a first reservoir into the vessel, circulating the water and emptying it back into the first reservoir. Next, hot water from a second reservoir fills the vessel, is regulated by circulation between the second reservoir and the vessel, and is emptied back into the second reservoir. Intermediate temperature water from the first reservoir is then reintroduced into the vessel, circulated and emptied. Then, chilled water or brine from a third reservoir fills the vessel, is regulated by circulation between the third reservoir and the vessel, and is emptied back into the third reservoir.
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Citations
12 Claims
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1. A method for cooking and cooling food products in a vessel, including the steps of:
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(i) introducing moulds containing food products into the vessel; (ii) introducing water at a first temperature Tr from a first reservoir into the vessel; (iii) circulating the first temperature water between the vessel and the first reservoir; (iv) emptying the vessel into the first reservoir; (v) filling the vessel with water at a second temperature Tc from a second reservoir, wherein Tc>
Tr;(vi) regulating the water at a temperature Tc1 by circulating the second temperature water between the vessel and the second reservoir and heating the second temperature water in the second reservoir; (vii) emptying the vessel into the second reservoir; (viii) introducing water at a first temperature Tr from a first reservoir into the vessel; (ix) circulating the first temperature water between the vessel and the first reservoir; (x) emptying the vessel into the first reservoir; (xi) filling the vessel with a liquid at a third temperature Tg from a third reservoir, wherein Tg<
Tr;(xii) regulating the liquid at Tg by circulating the liquid between the vessel and the third reservoir and cooling the liquid in the third reservoir; (xiii) emptying the vessel into the third reservoir, and (xiv) after step (xiii), removing the moulds from the vessel. - View Dependent Claims (2, 3, 4, 5)
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6. An installation for cooking and cooling food products, including:
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a vessel configured to contain moulds including the food products; a first reservoir including liquid at a temperature Tr; a second reservoir including a device for maintaining liquid at a temperature Tc, wherein Tc>
Tr;a third reservoir including a device for maintaining liquid at a temperature Tg, wherein Tg<
Tr;a plurality of pipes connecting the vessel and the reservoirs; and a set of valves and pumps configured to control the filling of the vessel with liquid from the reservoirs, the circulation of the liquid between the vessel and its reservoir of origin, and the emptying of the liquid into its reservoir of origin. - View Dependent Claims (7, 8, 9, 10, 11)
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12. A method for processing food products in a vessel, including the steps of:
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(i) introducing food products into the vessel; (ii) circulating water at a first temperature Tr between the vessel and a first reservoir; (iii) emptying the vessel; (iv) circulating water at a second temperature Tc between the vessel and a second reservoir and heating the second temperature water in the second reservoir, wherein Tc>
Tr;(v) emptying the vessel into the second reservoir; (vi) circulating the first temperature water between the vessel and the first reservoir; (vii) emptying the vessel; (viii) circulating water at a third temperature Tg between the vessel and a third reservoir and cooling the water in the third reservoir, wherein Tg<
Tr; and(ix) emptying the vessel into the third reservoir.
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Specification