It’s a winning hat-trick for the “cooked beef, chickpeas, carrots with Burgundy mustard” and the “spreadable coral lentils, tomatoes and zucchini”. Two innovative products produced in collaboration between BTS Bioquality students from the Julien-Wittmer high school and the IFRIA Bourgogne Franche-Comté (training center for careers in the food industry), the Charolais Technological Platform and the Charolais Institute .
The Charolais Institute received the “Chef's Favorite” prize at the MIAM competition for food innovations in Burgundy Franche-Comté organized by the Gastronomy network and promotion of regional products Bourgogne Franche-Comté and Vitagora. The Technology Platform received the 2e prize at the Innovalo Innovation Trophies, the national association of technological platforms. As for the BTS Bioquality, they obtained the departmental prize and the national prize in the Imagin'Action competition of Amopa (Association of members of the Order of Academic Palms).
A complete dish
But how was the cooked beef, chickpeas, carrots and Burgundy mustard born? “The BTS Bioquality students thought about and put together a recipe, with the objective of taking into account societal developments by integrating plant proteins. It was about moving towards more interesting nutri-scores, to arrive at a complete dish, explains Frédéric Paperin, director of the Charolais Institute. This innovative approach has a double interest: reaching out to market gardeners to integrate their products into meat-based dishes and allowing these producers to promote their vegetables in local cooked dishes. »
The steps of making the recipe
Last Monday at the technological platform of the high school, Frédéric Paperin, Nathalie Bois, teacher in BTS Bioquality, facilitator of the technological platform and quality manager of the production of the Charolais Institute, and Catherine, production director, presented the manufacture of jars of this famous cooked beef. “I place the beef Bourguignon in the jars then the previously prepared accompaniment, the chickpeas, carrots and onions. Weighing after each addition is necessary. Everything is completed with Burgundy mustard sauce,” explains Catherine.
The capping of the jars, under steam, is carried out by Richard, production employee. The jars are then put in the autoclave for three hours of cooking, following a sterilization scale established in advance.
“It’s concrete, it’s great! »
“When the cooking is finished, three samples of this production will be analyzed and in seven days, the release checks will be carried out before putting the labels with the regulatory information for marketing,” specifies Maxime, who confides : “Quality control is what I like most. I worked on perfecting the recipe, testing to improve the product, it's meticulous work to find the right dosages. As an apprentice at the Charolais Institute, I participate in production. It’s concrete, it’s great! »
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