ES2153769A1 - Preparation of squid consists of batching, after slow cooking, crushing and coating with flour, for frying - Google Patents
Preparation of squid consists of batching, after slow cooking, crushing and coating with flour, for fryingInfo
- Publication number
- ES2153769A1 ES2153769A1 ES009900599A ES9900599A ES2153769A1 ES 2153769 A1 ES2153769 A1 ES 2153769A1 ES 009900599 A ES009900599 A ES 009900599A ES 9900599 A ES9900599 A ES 9900599A ES 2153769 A1 ES2153769 A1 ES 2153769A1
- Authority
- ES
- Spain
- Prior art keywords
- flour
- preparation
- frying
- batching
- crushing
- Prior art date
- Legal status (The legal status 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 status listed.)
- Granted
Links
Abstract
The preparation of squid comprises slow cooking of the squid material, with addition of oil and salt. The product is then crushed, to give a consistent homogeneous material. The homogeneous material spread in a flat-bottomed frying pan and covered with flour is then cut into portions for final frying.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES009900599A ES2153769B1 (en) | 1999-03-24 | 1999-03-24 | "PROCEDURE AND PREPARATION FOR THE ELABORATION OF A CROQUETTE WITH FLAVOR, OCTOPUS OR POTATO FLAVOR". |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES009900599A ES2153769B1 (en) | 1999-03-24 | 1999-03-24 | "PROCEDURE AND PREPARATION FOR THE ELABORATION OF A CROQUETTE WITH FLAVOR, OCTOPUS OR POTATO FLAVOR". |
Publications (2)
Publication Number | Publication Date |
---|---|
ES2153769A1 true ES2153769A1 (en) | 2001-03-01 |
ES2153769B1 ES2153769B1 (en) | 2002-05-01 |
Family
ID=8307773
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES009900599A Expired - Lifetime ES2153769B1 (en) | 1999-03-24 | 1999-03-24 | "PROCEDURE AND PREPARATION FOR THE ELABORATION OF A CROQUETTE WITH FLAVOR, OCTOPUS OR POTATO FLAVOR". |
Country Status (1)
Country | Link |
---|---|
ES (1) | ES2153769B1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102813239A (en) * | 2012-07-20 | 2012-12-12 | 威海博宇食品有限公司 | Squid steak and preparation method thereof |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0662813A (en) * | 1992-08-11 | 1994-03-08 | Nippon Flour Mills Co Ltd | Mix for tako-yaki and production of tako-yaki |
JPH0686658A (en) * | 1991-10-15 | 1994-03-29 | Nippon Flour Mills Co Ltd | Takoyaki of akashi type and premix for the same |
KR950000451B1 (en) * | 1992-07-09 | 1995-01-20 | 동원산업 주식회사 | Process for making foods from squid meat |
-
1999
- 1999-03-24 ES ES009900599A patent/ES2153769B1/en not_active Expired - Lifetime
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0686658A (en) * | 1991-10-15 | 1994-03-29 | Nippon Flour Mills Co Ltd | Takoyaki of akashi type and premix for the same |
KR950000451B1 (en) * | 1992-07-09 | 1995-01-20 | 동원산업 주식회사 | Process for making foods from squid meat |
JPH0662813A (en) * | 1992-08-11 | 1994-03-08 | Nippon Flour Mills Co Ltd | Mix for tako-yaki and production of tako-yaki |
Non-Patent Citations (2)
Title |
---|
ANONIMO. SA could develop market for squid. South African Food Review, 1977, Vol. 4 (5), paginas 17-18. * |
M. MESTAYER DE ECHAGüE. Enciclopedia Culinaria. Enciclopedia Completa. Ed. Espasa-Calpe S.A., Madrid 1992, paginas 445-451. * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102813239A (en) * | 2012-07-20 | 2012-12-12 | 威海博宇食品有限公司 | Squid steak and preparation method thereof |
Also Published As
Publication number | Publication date |
---|---|
ES2153769B1 (en) | 2002-05-01 |
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Legal Events
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---|---|---|---|
EC2A | Search report published |
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