CH657253A5 - Fish-egg-based paste and method for manufacturing it - Google Patents

Fish-egg-based paste and method for manufacturing it Download PDF

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Publication number
CH657253A5
CH657253A5 CH5404/83A CH540483A CH657253A5 CH 657253 A5 CH657253 A5 CH 657253A5 CH 5404/83 A CH5404/83 A CH 5404/83A CH 540483 A CH540483 A CH 540483A CH 657253 A5 CH657253 A5 CH 657253A5
Authority
CH
Switzerland
Prior art keywords
dough
eggs
fish eggs
mix
minutes
Prior art date
Application number
CH5404/83A
Other languages
French (fr)
Inventor
Stamat Petrov
Original Assignee
Stamat Petrov
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Stamat Petrov filed Critical Stamat Petrov
Priority to CH5404/83A priority Critical patent/CH657253A5/en
Publication of CH657253A5 publication Critical patent/CH657253A5/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

A fish-egg-based paste, with the following principal components: - 20% to 25% of fish eggs - 65% of natural oils and the method for manufacturing it are described.

Description

       

  
 

**ATTENTION** debut du champ DESC peut contenir fin de CLMS **.

 



  REVENDICATIONS
 1. Pâte à base   d'oeufs    de poisson, caractérisée en ce qu'elle comprend, calculé sur le poids total de la pâte, 18-28% d'oeufs de poisson,   3-5%    d'oignons, 1,5-4,5% de pain sec, 3-5% de jus de citron, 12-18% d'huile   d'olive, jusqu'à    3% de matière colorante, le reste étant de l'huile de tournesol.



   2. Pâte selon la revendication 1, caractérisée en ce que la matière colorante est naturelle.



   3. Pâte selon la revendication 2, caractérisée en ce que la matière colorante est un colorant naturel consistant en 3% de carotène ou 2 % de betterave rouge.



   4. Pâte selon les revendications 1, 2 et 3, caractérisée en ce que les oeufs de poisson sont des   oeufs    de cabillaud salés.



   5. Pâte selon les revendications 1, 2 et 3, caractérisée en ce que les oeufs de poisson sont des oeufs de cabillaud fumés.



   6. Procédé de fabrication de la pâte selon la revendication 1, caractérisé en ce qu'on:
 - mélange le pain sec moulu, I'huile d'olive et le jus de citron; laisse reposer ce mélange pendant 15 minutes, ajoute des oignons finement coupés et mélange pendant 5 minutes;
 - mélange l'huile de tournesol avec les oeufs de poisson pendant 3 minutes, malaxe ce deuxième mélange avec la moitié du premier mélange pendant 10 minutes, y ajoute la deuxième moitié du premier mélange et malaxe encore pendant 16 minutes.



   L'invention concerne une pâte à base   d'oeufs    de poisson et un procédé de fabrication de celle-ci.

 

   Par sa composition, la pâte se conserve bien et a un goût particulièrement savoureux.



   La pâte est caractérisée par la composition suivante:
 - 18-28% d'oeufs de poisson,
   3-5%    d'oignons,
   - 1,5-4,5%    de pain sec,
   3-5%    de jus de citron,
 - 12-18% d'huile d'olive,
   jusqu'à    3% de matière colorante,
 - le reste étant de l'huile de tournesol, calculé sur le poids total de la pâte.



   Le colorant peut être un colorant naturel à base de carotène ou de betterave rouge.



   Dans la variante préférée de l'invention, les oeufs de poisson sont des oeufs de cabillaud salés ou fumés.



   Le procédé de fabrication commerciale de cette pâte est caractérisé par la partie   caractérisante    de la revendication 5. 



  
 

** ATTENTION ** start of the DESC field may contain end of CLMS **.

 



  CLAIMS
 1. Dough based on fish eggs, characterized in that it comprises, calculated on the total weight of the dough, 18-28% fish eggs, 3-5% onions, 1.5- 4.5% dry bread, 3-5% lemon juice, 12-18% olive oil, up to 3% coloring matter, the rest being sunflower oil.



   2. A paste according to claim 1, characterized in that the coloring matter is natural.



   3. A paste according to claim 2, characterized in that the coloring matter is a natural dye consisting of 3% carotene or 2% red beet.



   4. Dough according to claims 1, 2 and 3, characterized in that the fish eggs are salted cod eggs.



   5. Dough according to claims 1, 2 and 3, characterized in that the fish eggs are smoked cod eggs.



   6. A method of manufacturing the dough according to claim 1, characterized in that:
 - mix the ground dry bread, olive oil and lemon juice; let this mixture sit for 15 minutes, add finely chopped onions and mix for 5 minutes;
 - mix the sunflower oil with the fish eggs for 3 minutes, mix this second mixture with half of the first mixture for 10 minutes, add the second half of the first mixture and mix for another 16 minutes.



   The invention relates to a dough based on fish eggs and a process for the production thereof.

 

   By its composition, the dough keeps well and has a particularly tasty taste.



   The dough is characterized by the following composition:
 - 18-28% fish eggs,
   3-5% onions,
   - 1.5-4.5% dry bread,
   3-5% lemon juice,
 - 12-18% olive oil,
   up to 3% coloring matter,
 - the rest being sunflower oil, calculated on the total weight of the dough.



   The dye can be a natural dye based on carotene or red beet.



   In the preferred variant of the invention, the fish eggs are salted or smoked cod eggs.



   The commercial manufacturing process for this paste is characterized by the characterizing part of claim 5.

Claims (6)

REVENDICATIONS 1. Pâte à base d'oeufs de poisson, caractérisée en ce qu'elle comprend, calculé sur le poids total de la pâte, 18-28% d'oeufs de poisson, 3-5% d'oignons, 1,5-4,5% de pain sec, 3-5% de jus de citron, 12-18% d'huile d'olive, jusqu'à 3% de matière colorante, le reste étant de l'huile de tournesol. CLAIMS  1. Dough based on fish eggs, characterized in that it comprises, calculated on the total weight of the dough, 18-28% fish eggs, 3-5% onions, 1.5- 4.5% dry bread, 3-5% lemon juice, 12-18% olive oil, up to 3% coloring matter, the rest being sunflower oil. 2. Pâte selon la revendication 1, caractérisée en ce que la matière colorante est naturelle.  2. A paste according to claim 1, characterized in that the coloring matter is natural. 3. Pâte selon la revendication 2, caractérisée en ce que la matière colorante est un colorant naturel consistant en 3% de carotène ou 2 % de betterave rouge.  3. A paste according to claim 2, characterized in that the coloring matter is a natural dye consisting of 3% carotene or 2% red beet. 4. Pâte selon les revendications 1, 2 et 3, caractérisée en ce que les oeufs de poisson sont des oeufs de cabillaud salés.  4. Dough according to claims 1, 2 and 3, characterized in that the fish eggs are salted cod eggs. 5. Pâte selon les revendications 1, 2 et 3, caractérisée en ce que les oeufs de poisson sont des oeufs de cabillaud fumés.  5. Dough according to claims 1, 2 and 3, characterized in that the fish eggs are smoked cod eggs. 6. Procédé de fabrication de la pâte selon la revendication 1, caractérisé en ce qu'on: - mélange le pain sec moulu, I'huile d'olive et le jus de citron; laisse reposer ce mélange pendant 15 minutes, ajoute des oignons finement coupés et mélange pendant 5 minutes; - mélange l'huile de tournesol avec les oeufs de poisson pendant 3 minutes, malaxe ce deuxième mélange avec la moitié du premier mélange pendant 10 minutes, y ajoute la deuxième moitié du premier mélange et malaxe encore pendant 16 minutes.  6. A method of manufacturing the dough according to claim 1, characterized in that:  - mix the ground dry bread, olive oil and lemon juice; let this mixture sit for 15 minutes, add finely chopped onions and mix for 5 minutes;  - mix the sunflower oil with the fish eggs for 3 minutes, mix this second mixture with half of the first mixture for 10 minutes, add the second half of the first mixture and mix for another 16 minutes. L'invention concerne une pâte à base d'oeufs de poisson et un procédé de fabrication de celle-ci.  The invention relates to a dough based on fish eggs and a process for the production thereof.   Par sa composition, la pâte se conserve bien et a un goût particulièrement savoureux.  By its composition, the dough keeps well and has a particularly tasty taste. La pâte est caractérisée par la composition suivante: - 18-28% d'oeufs de poisson, 3-5% d'oignons, - 1,5-4,5% de pain sec, 3-5% de jus de citron, - 12-18% d'huile d'olive, jusqu'à 3% de matière colorante, - le reste étant de l'huile de tournesol, calculé sur le poids total de la pâte.  The dough is characterized by the following composition:  - 18-28% fish eggs,    3-5% onions,    - 1.5-4.5% dry bread,    3-5% lemon juice,  - 12-18% olive oil,    up to 3% coloring matter,  - the rest being sunflower oil, calculated on the total weight of the dough. Le colorant peut être un colorant naturel à base de carotène ou de betterave rouge.  The dye can be a natural dye based on carotene or red beet. Dans la variante préférée de l'invention, les oeufs de poisson sont des oeufs de cabillaud salés ou fumés.  In the preferred variant of the invention, the fish eggs are salted or smoked cod eggs. Le procédé de fabrication commerciale de cette pâte est caractérisé par la partie caractérisante de la revendication 5. **ATTENTION** fin du champ CLMS peut contenir debut de DESC **.  The commercial manufacturing process for this paste is characterized by the characterizing part of claim 5. ** ATTENTION ** end of the CLMS field may contain start of DESC **.
CH5404/83A 1983-10-05 1983-10-05 Fish-egg-based paste and method for manufacturing it CH657253A5 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CH5404/83A CH657253A5 (en) 1983-10-05 1983-10-05 Fish-egg-based paste and method for manufacturing it

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH5404/83A CH657253A5 (en) 1983-10-05 1983-10-05 Fish-egg-based paste and method for manufacturing it

Publications (1)

Publication Number Publication Date
CH657253A5 true CH657253A5 (en) 1986-08-29

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Family Applications (1)

Application Number Title Priority Date Filing Date
CH5404/83A CH657253A5 (en) 1983-10-05 1983-10-05 Fish-egg-based paste and method for manufacturing it

Country Status (1)

Country Link
CH (1) CH657253A5 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0367753A1 (en) * 1988-10-20 1990-05-09 Thomas Seiler Spreadable food, respectively semi-luxury-preparation, as well as a process for preparing the same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0367753A1 (en) * 1988-10-20 1990-05-09 Thomas Seiler Spreadable food, respectively semi-luxury-preparation, as well as a process for preparing the same

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