GB282475A - A process of manufacturing thick gravies - Google Patents

A process of manufacturing thick gravies

Info

Publication number
GB282475A
GB282475A GB20686/26A GB2068626A GB282475A GB 282475 A GB282475 A GB 282475A GB 20686/26 A GB20686/26 A GB 20686/26A GB 2068626 A GB2068626 A GB 2068626A GB 282475 A GB282475 A GB 282475A
Authority
GB
United Kingdom
Prior art keywords
fat
gravies
treated
oxidized
air
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.)
Expired
Application number
GB20686/26A
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.)
ELLEN MARGRETHE ERSLEV
Original Assignee
ELLEN MARGRETHE ERSLEV
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 ELLEN MARGRETHE ERSLEV filed Critical ELLEN MARGRETHE ERSLEV
Priority to GB20686/26A priority Critical patent/GB282475A/en
Publication of GB282475A publication Critical patent/GB282475A/en
Expired 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof

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)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

282,475. Erslev, (nÚe J¾rgensen), E. M. May 17, 1927. Sauces.-Thick gravies are given the flavour of beef, veal, muttou, game, fowl &c., by the addition of the fat therefrom after it has been partly oxidized or treated with ultra violet light. Alternatively the volatile products obtained from the treated fat may be used, The gravies are prepared by boiling together water, flour and a colloidal substance such as gelatine, glue, casein, milk or whey, and emulsifying therewith the fat or fat products, e.g. by whipping, so that the emulsion is stable when heated. Relishing substances such as salt, pepper, mustard, curry, cream, lecithin, Japan soya meat or yeast extract, sugar, caramel, aromatic essences, and the Norwegian cheese " Mysse Ost," are added. The product may be concentrated to a thick paste or dried to a powder. The fat may be oxidized by using catalysts, or by exposure to air in the presence of natural or artificial sunlight, or by heating whilst passing a current of air therethrough.
GB20686/26A 1927-05-17 1927-05-17 A process of manufacturing thick gravies Expired GB282475A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB20686/26A GB282475A (en) 1927-05-17 1927-05-17 A process of manufacturing thick gravies

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB20686/26A GB282475A (en) 1927-05-17 1927-05-17 A process of manufacturing thick gravies

Publications (1)

Publication Number Publication Date
GB282475A true GB282475A (en) 1927-12-29

Family

ID=10149977

Family Applications (1)

Application Number Title Priority Date Filing Date
GB20686/26A Expired GB282475A (en) 1927-05-17 1927-05-17 A process of manufacturing thick gravies

Country Status (1)

Country Link
GB (1) GB282475A (en)

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