FR2263706A1 - Souffle mixt. preservation by canning or deep-freezing - ready to serve after four minutes in oven - Google Patents

Souffle mixt. preservation by canning or deep-freezing - ready to serve after four minutes in oven

Info

Publication number
FR2263706A1
FR2263706A1 FR7408102A FR7408102A FR2263706A1 FR 2263706 A1 FR2263706 A1 FR 2263706A1 FR 7408102 A FR7408102 A FR 7408102A FR 7408102 A FR7408102 A FR 7408102A FR 2263706 A1 FR2263706 A1 FR 2263706A1
Authority
FR
France
Prior art keywords
mixt
oven
pts
cooling
freezing
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
FR7408102A
Other languages
French (fr)
Other versions
FR2263706B1 (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.)
RAYNAUD HENRI FR
Original Assignee
RAYNAUD 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 RAYNAUD HENRI FR filed Critical RAYNAUD HENRI FR
Priority to FR7408102A priority Critical patent/FR2263706A1/en
Publication of FR2263706A1 publication Critical patent/FR2263706A1/en
Application granted granted Critical
Publication of FR2263706B1 publication Critical patent/FR2263706B1/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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The base material for the mixt. can be raw meat, fish, shell-fish, etc. and the mixt. is prepd. by high-speed mixing to a fine, smooth paste, 2 pts. (by wt.) of base material, 2 pts. of softened butter, 2 pts. of egg comprising twice as many yolks as whites, and salt, pepper and spice to taste; allowing paste to stand for 5 hrs. mixing in 1 pt. of whipped cream and filling into 125 g cans browning the mixt. top in oven cooling, closing and seaming the can, sterilising and cooling, or filling the mixt. into moulds, cooking, cooling demoulding, wrapping and deep freezing. The prod. is for use in restaurants and domestic kitchens, and requires only 4 mins. in an oven prior to serving. It doubles in volume when baked and retains its very light texture for about 10 mins. after removal from the oven.
FR7408102A 1974-03-11 1974-03-11 Souffle mixt. preservation by canning or deep-freezing - ready to serve after four minutes in oven Granted FR2263706A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7408102A FR2263706A1 (en) 1974-03-11 1974-03-11 Souffle mixt. preservation by canning or deep-freezing - ready to serve after four minutes in oven

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7408102A FR2263706A1 (en) 1974-03-11 1974-03-11 Souffle mixt. preservation by canning or deep-freezing - ready to serve after four minutes in oven

Publications (2)

Publication Number Publication Date
FR2263706A1 true FR2263706A1 (en) 1975-10-10
FR2263706B1 FR2263706B1 (en) 1981-08-21

Family

ID=9136089

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7408102A Granted FR2263706A1 (en) 1974-03-11 1974-03-11 Souffle mixt. preservation by canning or deep-freezing - ready to serve after four minutes in oven

Country Status (1)

Country Link
FR (1) FR2263706A1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2567370A1 (en) * 1984-07-12 1986-01-17 Galand Jean Pierre Snail cream or mousse
FR2711895A1 (en) * 1993-11-05 1995-05-12 Le Cor Jacques Spreadable food preparation based on scallops and method for producing such a preparation
FR2744885A1 (en) * 1996-02-20 1997-08-22 Robuchon Joel Storable base mixture for preparing hot souffles

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2567370A1 (en) * 1984-07-12 1986-01-17 Galand Jean Pierre Snail cream or mousse
FR2711895A1 (en) * 1993-11-05 1995-05-12 Le Cor Jacques Spreadable food preparation based on scallops and method for producing such a preparation
FR2744885A1 (en) * 1996-02-20 1997-08-22 Robuchon Joel Storable base mixture for preparing hot souffles

Also Published As

Publication number Publication date
FR2263706B1 (en) 1981-08-21

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Legal Events

Date Code Title Description
ST Notification of lapse
AR Application made for restoration
BR Restoration of rights
CA Change of address
ST Notification of lapse