FR2225103A1 - Artificial pate de foie gras - contg fowl liver, meat, fats, eggs stabilised by low temp cooking - Google Patents

Artificial pate de foie gras - contg fowl liver, meat, fats, eggs stabilised by low temp cooking

Info

Publication number
FR2225103A1
FR2225103A1 FR7314485A FR7314485A FR2225103A1 FR 2225103 A1 FR2225103 A1 FR 2225103A1 FR 7314485 A FR7314485 A FR 7314485A FR 7314485 A FR7314485 A FR 7314485A FR 2225103 A1 FR2225103 A1 FR 2225103A1
Authority
FR
France
Prior art keywords
meat
liver
eggs
pate
stabilised
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
FR7314485A
Other languages
French (fr)
Other versions
FR2225103B1 (en
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.)
MOREY HENRI FR
Original Assignee
MOREY HENRI FR
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 MOREY HENRI FR filed Critical MOREY HENRI FR
Priority to FR7314485A priority Critical patent/FR2225103A1/en
Publication of FR2225103A1 publication Critical patent/FR2225103A1/en
Application granted granted Critical
Publication of FR2225103B1 publication Critical patent/FR2225103B1/fr
Granted legal-status Critical Current

Links

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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Culinary prepn. like natural fatty liver (of geese or duck) contains selected liver of fowl, meat, fats, whole fresh eggs with powdered egg white added and milk, flour and seasoning and Cognac. The ingredients are macerated to fine paste and stabilised by cooking at low temp. The product is similar in taste to natural liver paste (pate de foie gras) but much cheaper. Mixt. pref. contains 60-70% fowl meat and fat, 15-20% liver, 8-10 eggs, 3% milk-flour 3% seasoning-Cognac. The product is enclosed and conditioned in an envelope or mould.
FR7314485A 1973-04-16 1973-04-16 Artificial pate de foie gras - contg fowl liver, meat, fats, eggs stabilised by low temp cooking Granted FR2225103A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7314485A FR2225103A1 (en) 1973-04-16 1973-04-16 Artificial pate de foie gras - contg fowl liver, meat, fats, eggs stabilised by low temp cooking

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7314485A FR2225103A1 (en) 1973-04-16 1973-04-16 Artificial pate de foie gras - contg fowl liver, meat, fats, eggs stabilised by low temp cooking

Publications (2)

Publication Number Publication Date
FR2225103A1 true FR2225103A1 (en) 1974-11-08
FR2225103B1 FR2225103B1 (en) 1976-05-07

Family

ID=9118293

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7314485A Granted FR2225103A1 (en) 1973-04-16 1973-04-16 Artificial pate de foie gras - contg fowl liver, meat, fats, eggs stabilised by low temp cooking

Country Status (1)

Country Link
FR (1) FR2225103A1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2498896A1 (en) * 1981-01-30 1982-08-06 Carron Jean Pierre Poultry pies with pork-free filling - contg. meat, liver, condiments, mustard, vegetable fat and egg yolk
BE1003171A3 (en) * 1990-03-28 1991-12-17 Different Food Cy Pâté and a method for its preparation
EP3673748A4 (en) * 2018-11-09 2021-03-31 153 Korea Co., Ltd. Spread-type processed food product using foie gras and chicken breast, composition thereof, and producing method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2498896A1 (en) * 1981-01-30 1982-08-06 Carron Jean Pierre Poultry pies with pork-free filling - contg. meat, liver, condiments, mustard, vegetable fat and egg yolk
BE1003171A3 (en) * 1990-03-28 1991-12-17 Different Food Cy Pâté and a method for its preparation
EP3673748A4 (en) * 2018-11-09 2021-03-31 153 Korea Co., Ltd. Spread-type processed food product using foie gras and chicken breast, composition thereof, and producing method thereof

Also Published As

Publication number Publication date
FR2225103B1 (en) 1976-05-07

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Legal Events

Date Code Title Description
ST Notification of lapse