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Meat roasting process - with a meat joint supported on a flexible heat resistant web

机译:肉类烘烤过程-肉接点支撑在柔性耐热网上

摘要

Meat roast in an oven is supported on a flexible web of thickness 0.001-0.01 in. The web is sufficiently flexible to assume the natural contour of the meat, and is heat resistant and comfortable to the hand at the roasting temp. The meat is supported out of contact with the oven surfaces, while the meat is roasted by radiant dry heat, and with the web exerting a pressure of less than 1/4 psi on the meat, so that the juice loss from the meat is reduced and the meat roast juicier and more tender.
机译:烤箱中的肉类烧烤用厚度为0.001-0.01英寸的柔性网支撑。该网具有足够的柔韧性,可以呈现出肉的自然轮廓,并且在烧烤温度下耐热且手感舒适。支撑肉不与烤箱表面接触,同时通过辐射干热烘烤肉,并且网对肉施加小于1/4 psi的压力,从而减少了肉中的汁液损失而且烤肉更鲜嫩。

著录项

  • 公开/公告号FR2252072A1

    专利类型

  • 公开/公告日1975-06-20

    原文格式PDF

  • 申请/专利权人 PETERS LEOUS;

    申请/专利号FR19730041794

  • 发明设计人

    申请日1973-11-23

  • 分类号A47J37/00;B65D81/34;

  • 国家 FR

  • 入库时间 2022-08-23 03:45:27

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