GB2208996A - Method of manufacturing a product on the basis of poultry foie gras and a resulting food product - Google Patents

Method of manufacturing a product on the basis of poultry foie gras and a resulting food product Download PDF

Info

Publication number
GB2208996A
GB2208996A GB8820148A GB8820148A GB2208996A GB 2208996 A GB2208996 A GB 2208996A GB 8820148 A GB8820148 A GB 8820148A GB 8820148 A GB8820148 A GB 8820148A GB 2208996 A GB2208996 A GB 2208996A
Authority
GB
United Kingdom
Prior art keywords
liver
product
lobes
poultry
basis
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Withdrawn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
GB8820148A
Other languages
English (en)
Other versions
GB8820148D0 (en
Inventor
Marcel Metzler
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of GB8820148D0 publication Critical patent/GB8820148D0/en
Publication of GB2208996A publication Critical patent/GB2208996A/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Withdrawn legal-status Critical Current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
    • 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)
GB8820148A 1987-08-26 1988-08-25 Method of manufacturing a product on the basis of poultry foie gras and a resulting food product Withdrawn GB2208996A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8712010A FR2619680B1 (fr) 1987-08-26 1987-08-26 Procede de fabrication d'un produit a base de foie gras de volaille et produit alimentaire en resultant

Publications (2)

Publication Number Publication Date
GB8820148D0 GB8820148D0 (en) 1988-09-28
GB2208996A true GB2208996A (en) 1989-04-26

Family

ID=9354472

Family Applications (1)

Application Number Title Priority Date Filing Date
GB8820148A Withdrawn GB2208996A (en) 1987-08-26 1988-08-25 Method of manufacturing a product on the basis of poultry foie gras and a resulting food product

Country Status (5)

Country Link
DE (1) DE3828915A1 (fr)
FR (1) FR2619680B1 (fr)
GB (1) GB2208996A (fr)
IT (1) IT8821752A0 (fr)
NL (1) NL8900486A (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2733123B1 (fr) * 1995-04-18 1997-06-20 Vieira Da Silva Jorge Procede de cuisson d'un aliment tel qu'un foie gras entier "mi-cuit", et necessaire pour la mise en oeuvre de ce procede
FR2873188A1 (fr) * 2004-07-15 2006-01-20 Da Silva Jorge Vieira Dispositif de cuisson a temperature controlee d'un aliment ou preparation alimentaire

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH578974A5 (en) * 1974-08-05 1976-08-31 Isenberg Helmut Packaging system for individual truffled goose liver pate portions - has tear off type lid attached to small basal container
FR2563703B1 (fr) * 1984-05-03 1987-11-13 Derbane Michel Sorbet de foie gras

Also Published As

Publication number Publication date
DE3828915A1 (de) 1989-03-09
GB8820148D0 (en) 1988-09-28
NL8900486A (nl) 1990-09-17
IT8821752A0 (it) 1988-08-25
FR2619680B1 (fr) 1990-01-26
FR2619680A1 (fr) 1989-03-03

Similar Documents

Publication Publication Date Title
SU1524866A1 (ru) Способ производства консервов в томатном соусе из рыб малоценных пород
DE2449902C2 (fr)
KR101333302B1 (ko) 수육 튀김의 제조 방법 및 이로부터 제조된 수육 튀김
GB2208996A (en) Method of manufacturing a product on the basis of poultry foie gras and a resulting food product
WO2020197206A2 (fr) Petites galettes "rib patties" grillées au fromage et leur procédé de préparation
Myachikova et al. Culinary traditions, food, and eating habits in Russia
CN112244214A (zh) 植源性蛋白素肉的加工工艺及植源性蛋白素肉制品
Gray At Christmas We Feast: Festive Food Through the Ages
CN1102353C (zh) 高钙灌汤肉串的制作方法
Andrews The country cooking of Ireland
KR102311040B1 (ko) 참치 버거용 절인 참치 제조 방법
US6077553A (en) Method of making a pizza with the crust being in the center
CA1063421A (fr) Melange sec a enrober les aliments
CA2302610A1 (fr) Biscuits et miettes aux arachides
Kolpas Foie Gras: A Global History
US20030170349A1 (en) Ice cream burger and method of preparing the same
JPH0432075Y2 (fr)
Tillery The African-American Heritage Cookbook: Traditional Recipes and Fond Remembrances from Alabama's Renowned Tuskegee Institute
Henry The Merry Wives of Windsor
DE10040257A1 (de) Garling, insbesondere Bratling mit einem Überzug
JPH03247254A (ja) ドーナツ状果実油よう食品ならびにその製造法
CA2564593C (fr) Processus pour preparer des rillettes
Haller et al. The White House Family Cookbook
DE4328165C2 (de) Verzehrfertiges Gericht
RU2166264C2 (ru) Способ приготовления жареных куриных крыльев

Legal Events

Date Code Title Description
WAP Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1)