FR2251275A1 - Cooking treatment for mushrooms, etc. - comprising heating in oil/vinegar emulsion contg. herbs and seasonings - Google Patents

Cooking treatment for mushrooms, etc. - comprising heating in oil/vinegar emulsion contg. herbs and seasonings

Info

Publication number
FR2251275A1
FR2251275A1 FR7342068A FR7342068A FR2251275A1 FR 2251275 A1 FR2251275 A1 FR 2251275A1 FR 7342068 A FR7342068 A FR 7342068A FR 7342068 A FR7342068 A FR 7342068A FR 2251275 A1 FR2251275 A1 FR 2251275A1
Authority
FR
France
Prior art keywords
mushrooms
vinegar
oil
long
pref
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
FR7342068A
Other languages
French (fr)
Other versions
FR2251275B3 (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.)
DECENDIT MARTHE
Original Assignee
DECENDIT MARTHE
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 DECENDIT MARTHE filed Critical DECENDIT MARTHE
Priority to FR7342068A priority Critical patent/FR2251275A1/en
Publication of FR2251275A1 publication Critical patent/FR2251275A1/en
Application granted granted Critical
Publication of FR2251275B3 publication Critical patent/FR2251275B3/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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Seasonings (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

Cultivated mushrooms, or other vegetables such as spring onions, small artichokes and aubergines, etc., which are to be preserved for a long or short duration or are reqd. for immediate consumption, (for long term preservation only perfectly sound mushrooms being used), are cooked in an emulsion of oil and vinegar which may be seasoned to obtain commercially distinguishable preserves. Two parts of oil, pref. olive or peanut, are used with one part of wine vinegar to make a perfect emulsion, the vinegar being salted and spiced with >=1 of garlic, thyme, savory, marjoram, coriander, shalottes, etc. The mushrooms are carefully cleaned and the stalks removed; the heads are cooked in the flavoured vinegar for a time depending upon the quality of the mushrooms. They are then bottled and sterilised for a long storage period or are placed in plastic bags for short-term storage. For early consumption they can be kept in a refrigerator; and they are pref. eaten cold.
FR7342068A 1973-11-21 1973-11-21 Cooking treatment for mushrooms, etc. - comprising heating in oil/vinegar emulsion contg. herbs and seasonings Granted FR2251275A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7342068A FR2251275A1 (en) 1973-11-21 1973-11-21 Cooking treatment for mushrooms, etc. - comprising heating in oil/vinegar emulsion contg. herbs and seasonings

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7342068A FR2251275A1 (en) 1973-11-21 1973-11-21 Cooking treatment for mushrooms, etc. - comprising heating in oil/vinegar emulsion contg. herbs and seasonings

Publications (2)

Publication Number Publication Date
FR2251275A1 true FR2251275A1 (en) 1975-06-13
FR2251275B3 FR2251275B3 (en) 1976-10-08

Family

ID=9128275

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7342068A Granted FR2251275A1 (en) 1973-11-21 1973-11-21 Cooking treatment for mushrooms, etc. - comprising heating in oil/vinegar emulsion contg. herbs and seasonings

Country Status (1)

Country Link
FR (1) FR2251275A1 (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2499368A1 (en) * 1981-02-11 1982-08-13 Froment Michel De Prodn. of olive-based culinary compsns. - from olives, olive oil, brine and spices
FR2558686A1 (en) * 1984-01-26 1985-08-02 Frattini Bruno Croustade-type food preparation on a pastry base and method of preparation
EP0392016A1 (en) * 1988-04-18 1990-10-17 UMEMURA, Kozo Keepable truffles and method of producing same
FR2705204A1 (en) * 1993-05-14 1994-11-25 Oetker Nahrungsmittel Process for making ready-to-eat salads, including vegetable salads and green salads.
FR2767648A1 (en) * 1997-09-03 1999-03-05 Jean Claude Villaret Process for cooking olives with various flavorings then washing the olives free from other material
ES2302421A1 (en) * 2006-02-03 2008-07-01 Wild Fungi, S.A. Precooked mushrooms preparing method involves mixing mushrooms with ingredients such as spices, salt, antioxidants and aromas, where mushrooms are fried with oil or fat

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2499368A1 (en) * 1981-02-11 1982-08-13 Froment Michel De Prodn. of olive-based culinary compsns. - from olives, olive oil, brine and spices
FR2558686A1 (en) * 1984-01-26 1985-08-02 Frattini Bruno Croustade-type food preparation on a pastry base and method of preparation
EP0392016A1 (en) * 1988-04-18 1990-10-17 UMEMURA, Kozo Keepable truffles and method of producing same
EP0392016A4 (en) * 1988-04-18 1992-07-01 Kozo Umemura Keepable truffles and method of producing same
FR2705204A1 (en) * 1993-05-14 1994-11-25 Oetker Nahrungsmittel Process for making ready-to-eat salads, including vegetable salads and green salads.
NL9400783A (en) * 1993-05-14 1994-12-01 Oetker Nahrungsmittel Process for the production of ready-made salads, in particular for vegetable and head lettuce salads.
BE1008169A5 (en) * 1993-05-14 1996-02-06 Oetker Nahrungsmittel METHOD OF PREPARATION OF SALAD READY FOR USE WITH SPECIAL SALADS AND VEGETABLE leafy plants.
FR2767648A1 (en) * 1997-09-03 1999-03-05 Jean Claude Villaret Process for cooking olives with various flavorings then washing the olives free from other material
ES2302421A1 (en) * 2006-02-03 2008-07-01 Wild Fungi, S.A. Precooked mushrooms preparing method involves mixing mushrooms with ingredients such as spices, salt, antioxidants and aromas, where mushrooms are fried with oil or fat

Also Published As

Publication number Publication date
FR2251275B3 (en) 1976-10-08

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Legal Events

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