FR2252059A2 - Substitute for goose and duck liver - contg. selected fowl liver with fats, eggs, seasoning and cognac - Google Patents

Substitute for goose and duck liver - contg. selected fowl liver with fats, eggs, seasoning and cognac

Info

Publication number
FR2252059A2
FR2252059A2 FR7342636A FR7342636A FR2252059A2 FR 2252059 A2 FR2252059 A2 FR 2252059A2 FR 7342636 A FR7342636 A FR 7342636A FR 7342636 A FR7342636 A FR 7342636A FR 2252059 A2 FR2252059 A2 FR 2252059A2
Authority
FR
France
Prior art keywords
liver
cognac
seasoning
fats
goose
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
FR7342636A
Other languages
French (fr)
Other versions
FR2252059B2 (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 FR7342636A priority Critical patent/FR2252059A2/en
Priority to BE149995A priority patent/BE821614A/en
Priority to DE19742453729 priority patent/DE2453729A1/en
Priority to NL7415162A priority patent/NL7415162A/en
Publication of FR2252059A2 publication Critical patent/FR2252059A2/en
Application granted granted Critical
Publication of FR2252059B2 publication Critical patent/FR2252059B2/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
    • A23L13/55—Treatment of original pieces or parts
    • 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. resembling natural foies gras of duck and goose contains 60% liver of selected fowls, 20% fowl fats and 20% fresh whole eggs, milk and seasoning with some cognac. The product may be used e.g. for stuffing game. The livers are preserved whole without crushing during cooking process. The product is vacuum sealed in a container which may be stored frozen.
FR7342636A 1973-11-23 1973-11-23 Substitute for goose and duck liver - contg. selected fowl liver with fats, eggs, seasoning and cognac Granted FR2252059A2 (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
FR7342636A FR2252059A2 (en) 1973-11-23 1973-11-23 Substitute for goose and duck liver - contg. selected fowl liver with fats, eggs, seasoning and cognac
BE149995A BE821614A (en) 1973-11-23 1974-10-29 CULINARY PREPARATION AND ITS OBTAINING PROCESS
DE19742453729 DE2453729A1 (en) 1973-11-23 1974-11-13 FOOD PREPARATION AND PROCESS FOR ITS MANUFACTURING
NL7415162A NL7415162A (en) 1973-11-23 1974-11-21 PROCESS FOR THE MANUFACTURE OF A FOOD FROM POULTRY.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7342636A FR2252059A2 (en) 1973-11-23 1973-11-23 Substitute for goose and duck liver - contg. selected fowl liver with fats, eggs, seasoning and cognac

Publications (2)

Publication Number Publication Date
FR2252059A2 true FR2252059A2 (en) 1975-06-20
FR2252059B2 FR2252059B2 (en) 1976-11-19

Family

ID=9128476

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7342636A Granted FR2252059A2 (en) 1973-11-23 1973-11-23 Substitute for goose and duck liver - contg. selected fowl liver with fats, eggs, seasoning and cognac

Country Status (4)

Country Link
BE (1) BE821614A (en)
DE (1) DE2453729A1 (en)
FR (1) FR2252059A2 (en)
NL (1) NL7415162A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2491413A1 (en) * 1980-10-06 1982-04-09 Caterpillar Tractor Co DEVICE
FR2576754A1 (en) * 1985-02-07 1986-08-08 Pereira De Abreu Manuel Poultry-liver conserve and method for manufacturing it
FR2613589A1 (en) * 1987-04-10 1988-10-14 Lamazere Roger Industrial process for preparing sterilised cooked dishes
FR2633159A1 (en) * 1988-03-01 1989-12-29 Marti Suzanne Method for manufacturing fatty meat similar to duck and fatty goose for gastronomic purposes
FR2681511A1 (en) * 1991-09-24 1993-03-26 Meulemans Pierre Food product based on foie gras, method for preparing it and its use in the preparation of ready-prepared dishes which are intended to be heated
CN109198592A (en) * 2018-09-17 2019-01-15 满洲里双实肉类食品有限公司 A kind of blood pressure lowering mends iron lamb liver sauce can and preparation method thereof

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102018206169A1 (en) 2018-04-20 2019-10-24 Deutsches Institut Für Lebensmitteltechnik E.V. Liver pate and method of preparation

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2491413A1 (en) * 1980-10-06 1982-04-09 Caterpillar Tractor Co DEVICE
FR2576754A1 (en) * 1985-02-07 1986-08-08 Pereira De Abreu Manuel Poultry-liver conserve and method for manufacturing it
FR2613589A1 (en) * 1987-04-10 1988-10-14 Lamazere Roger Industrial process for preparing sterilised cooked dishes
FR2633159A1 (en) * 1988-03-01 1989-12-29 Marti Suzanne Method for manufacturing fatty meat similar to duck and fatty goose for gastronomic purposes
FR2681511A1 (en) * 1991-09-24 1993-03-26 Meulemans Pierre Food product based on foie gras, method for preparing it and its use in the preparation of ready-prepared dishes which are intended to be heated
CN109198592A (en) * 2018-09-17 2019-01-15 满洲里双实肉类食品有限公司 A kind of blood pressure lowering mends iron lamb liver sauce can and preparation method thereof

Also Published As

Publication number Publication date
FR2252059B2 (en) 1976-11-19
NL7415162A (en) 1975-05-27
BE821614A (en) 1975-02-17
DE2453729A1 (en) 1975-05-28

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