FR2443215A1 - Savoury stuffing paste based on potatoes and hard-boiled eggs - incorporates savoury substance e.g. meat, chicken, fish, shellfish and is bound together by fresh eggs - Google Patents

Savoury stuffing paste based on potatoes and hard-boiled eggs - incorporates savoury substance e.g. meat, chicken, fish, shellfish and is bound together by fresh eggs

Info

Publication number
FR2443215A1
FR2443215A1 FR7834562A FR7834562A FR2443215A1 FR 2443215 A1 FR2443215 A1 FR 2443215A1 FR 7834562 A FR7834562 A FR 7834562A FR 7834562 A FR7834562 A FR 7834562A FR 2443215 A1 FR2443215 A1 FR 2443215A1
Authority
FR
France
Prior art keywords
savoury
eggs
shellfish
chicken
fish
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.)
Withdrawn
Application number
FR7834562A
Other languages
French (fr)
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.)
TAHAR NESSIM
Original Assignee
TAHAR NESSIM
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 TAHAR NESSIM filed Critical TAHAR NESSIM
Priority to FR7834562A priority Critical patent/FR2443215A1/en
Publication of FR2443215A1 publication Critical patent/FR2443215A1/en
Withdrawn legal-status Critical Current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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/13—Mashed potato products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers

Landscapes

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

Abstract

Food product compsn. in the form of a paste, esp. in foil, comprises a base mixture, containing ground, cooked potatoes and ground hard-boiled eggs, combined with a savoury food substance (opt. ground), the ground substances being bound together by incorporation of raw eggs. The savoury food may comprise meat, chicken, game, fish and shellfish, which have been previously cooked. Savoury stuffing, which has good taste and forms a coherent mass which is easily produced, transported and stored (opt. frozen), has excellent flavour and good nutritive value.
FR7834562A 1978-12-08 1978-12-08 Savoury stuffing paste based on potatoes and hard-boiled eggs - incorporates savoury substance e.g. meat, chicken, fish, shellfish and is bound together by fresh eggs Withdrawn FR2443215A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7834562A FR2443215A1 (en) 1978-12-08 1978-12-08 Savoury stuffing paste based on potatoes and hard-boiled eggs - incorporates savoury substance e.g. meat, chicken, fish, shellfish and is bound together by fresh eggs

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7834562A FR2443215A1 (en) 1978-12-08 1978-12-08 Savoury stuffing paste based on potatoes and hard-boiled eggs - incorporates savoury substance e.g. meat, chicken, fish, shellfish and is bound together by fresh eggs

Publications (1)

Publication Number Publication Date
FR2443215A1 true FR2443215A1 (en) 1980-07-04

Family

ID=9215825

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7834562A Withdrawn FR2443215A1 (en) 1978-12-08 1978-12-08 Savoury stuffing paste based on potatoes and hard-boiled eggs - incorporates savoury substance e.g. meat, chicken, fish, shellfish and is bound together by fresh eggs

Country Status (1)

Country Link
FR (1) FR2443215A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2567368A1 (en) * 1984-07-13 1986-01-17 Raffy Alice Food speciality based on cheese and pastry

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR338305A (en) * 1903-12-11 1904-05-16 Louis Houdy New food and its manufacturing process
FR441251A (en) * 1912-02-03 1912-08-02 Gasquet James Elizabeth Process for making bread for soldiers and tourists
DE1492666A1 (en) * 1963-10-31 1969-08-07 Fritz Ott Process for the production of meat products
FR2222026A1 (en) * 1973-03-19 1974-10-18 Unilever Nv

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR338305A (en) * 1903-12-11 1904-05-16 Louis Houdy New food and its manufacturing process
FR441251A (en) * 1912-02-03 1912-08-02 Gasquet James Elizabeth Process for making bread for soldiers and tourists
DE1492666A1 (en) * 1963-10-31 1969-08-07 Fritz Ott Process for the production of meat products
FR2222026A1 (en) * 1973-03-19 1974-10-18 Unilever Nv

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
EXBK/68 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2567368A1 (en) * 1984-07-13 1986-01-17 Raffy Alice Food speciality based on cheese and pastry

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Legal Events

Date Code Title Description
ST Notification of lapse