ES2165807A1 - Procedure for making cod hamburger uses equal proportions of potato and desalted cod with eggs in the proportion of a fifth part - Google Patents

Procedure for making cod hamburger uses equal proportions of potato and desalted cod with eggs in the proportion of a fifth part

Info

Publication number
ES2165807A1
ES2165807A1 ES200001374A ES200001374A ES2165807A1 ES 2165807 A1 ES2165807 A1 ES 2165807A1 ES 200001374 A ES200001374 A ES 200001374A ES 200001374 A ES200001374 A ES 200001374A ES 2165807 A1 ES2165807 A1 ES 2165807A1
Authority
ES
Spain
Prior art keywords
cod
hamburger
eggs
potato
desalted
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
Application number
ES200001374A
Other languages
Spanish (es)
Other versions
ES2165807B1 (en
Inventor
Sousa Serrano Joao Alberto De
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to ES200001374A priority Critical patent/ES2165807B1/en
Publication of ES2165807A1 publication Critical patent/ES2165807A1/en
Application granted granted Critical
Publication of ES2165807B1 publication Critical patent/ES2165807B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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  • Preparation Of Fruits And Vegetables (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The procedure for making a cod hamburger uses equal proportions of potato and desalted cod with eggs in the proportion of a fifth part. The potatoes are cooked and then crumbled and the cod, boned, skinned, and broken apart after cooking, is mixed with the potato and the eggs. The mixture is stirred until it forms a paste, to which parsley and other herbs are added. The final paste obtained is fragmented into portions adequate for the size of hamburger required and are then shaped accordingly.
ES200001374A 2000-05-30 2000-05-30 COD HAMBURGER AND PROCESSING OF THE SAME. Expired - Fee Related ES2165807B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES200001374A ES2165807B1 (en) 2000-05-30 2000-05-30 COD HAMBURGER AND PROCESSING OF THE SAME.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES200001374A ES2165807B1 (en) 2000-05-30 2000-05-30 COD HAMBURGER AND PROCESSING OF THE SAME.

Publications (2)

Publication Number Publication Date
ES2165807A1 true ES2165807A1 (en) 2002-03-16
ES2165807B1 ES2165807B1 (en) 2003-06-16

Family

ID=8493727

Family Applications (1)

Application Number Title Priority Date Filing Date
ES200001374A Expired - Fee Related ES2165807B1 (en) 2000-05-30 2000-05-30 COD HAMBURGER AND PROCESSING OF THE SAME.

Country Status (1)

Country Link
ES (1) ES2165807B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2201913A1 (en) * 2002-07-05 2004-03-16 Jorge Gaztelumendi Lamarca Product is for human consumption based on ground fish, generally cod, crumbled and desalinated
ES2222085A1 (en) * 2003-05-12 2005-01-16 Manuel Guisasola Goniti Vegetable based foodstuff incorporating meat and fish comprises a ground mixture also containing additives

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57163447A (en) * 1981-04-01 1982-10-07 Asahi Chem Ind Co Ltd Preparation of novel edible protein material
ES2125197B1 (en) * 1997-05-08 1999-10-01 Pescados Y Salazones La Higuer MANUFACTURING PROCEDURE FOR A TUNID HAMBURGER AND PRODUCT SO OBTAINED.

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57163447A (en) * 1981-04-01 1982-10-07 Asahi Chem Ind Co Ltd Preparation of novel edible protein material
ES2125197B1 (en) * 1997-05-08 1999-10-01 Pescados Y Salazones La Higuer MANUFACTURING PROCEDURE FOR A TUNID HAMBURGER AND PRODUCT SO OBTAINED.

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
M. MESTEYER DE ECHAGüE. Enciclopedia culinaria. Enciclopedia Completa. Ed. Espasa-Calpe S.A., Madrid 1992, pagina 464 (4? receta). *
SIMONE ORTEGA. 1080 recetas de cocina. Circulo de Lectores S.A., Barcelona 1993, recetas numeros 515,59,58. *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2201913A1 (en) * 2002-07-05 2004-03-16 Jorge Gaztelumendi Lamarca Product is for human consumption based on ground fish, generally cod, crumbled and desalinated
ES2222085A1 (en) * 2003-05-12 2005-01-16 Manuel Guisasola Goniti Vegetable based foodstuff incorporating meat and fish comprises a ground mixture also containing additives

Also Published As

Publication number Publication date
ES2165807B1 (en) 2003-06-16

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