GR20170100579A - Charcuterie paste filling for dough - Google Patents

Charcuterie paste filling for dough

Info

Publication number
GR20170100579A
GR20170100579A GR20170100579A GR20170100579A GR20170100579A GR 20170100579 A GR20170100579 A GR 20170100579A GR 20170100579 A GR20170100579 A GR 20170100579A GR 20170100579 A GR20170100579 A GR 20170100579A GR 20170100579 A GR20170100579 A GR 20170100579A
Authority
GR
Greece
Prior art keywords
dough
charcuterie
paste filling
filling
pies
Prior art date
Application number
GR20170100579A
Other languages
Greek (el)
Inventor
Διονυσιος Αθανασιου Κουκουταρης
Original Assignee
Αθανασιος Δ. Κουκουταρης Α.Ε.Β.Ε.
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 Αθανασιος Δ. Κουκουταρης Α.Ε.Β.Ε. filed Critical Αθανασιος Δ. Κουκουταρης Α.Ε.Β.Ε.
Priority to GR20170100579A priority Critical patent/GR20170100579A/en
Publication of GR20170100579A publication Critical patent/GR20170100579A/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • A23L13/52Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/30Filled, to be filled or stuffed products
    • A21D13/31Filled, to be filled or stuffed products filled before baking
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/30Filled, to be filled or stuffed products
    • A21D13/38Filled, to be filled or stuffed products characterised by the filling composition
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product

Abstract

Uncooked pasteurized raw charcuterie product used as filling for pies made of whatever kind of dough. The previously- prepared dough is stuffed with the above product via a specific filler. The final baked product is a pie in the form of ham or sausage slice.
GR20170100579A 2017-12-15 2017-12-15 Charcuterie paste filling for dough GR20170100579A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GR20170100579A GR20170100579A (en) 2017-12-15 2017-12-15 Charcuterie paste filling for dough

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GR20170100579A GR20170100579A (en) 2017-12-15 2017-12-15 Charcuterie paste filling for dough

Publications (1)

Publication Number Publication Date
GR20170100579A true GR20170100579A (en) 2019-07-08

Family

ID=67989198

Family Applications (1)

Application Number Title Priority Date Filing Date
GR20170100579A GR20170100579A (en) 2017-12-15 2017-12-15 Charcuterie paste filling for dough

Country Status (1)

Country Link
GR (1) GR20170100579A (en)

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5620736A (en) * 1992-09-28 1997-04-15 Nestec S.A. Preparation of cooled, spreadable foamed meat mousse
DE29721290U1 (en) * 1997-12-02 1998-02-26 Sternfeld Dirk Meat mass or the like
DE29813782U1 (en) * 1998-08-01 1999-02-11 Breuko Gmbh Fleisch Und Wurstw Baked goods
DE102006006084A1 (en) * 2006-02-09 2007-08-23 Anton Schwarzmaier Manufacturing of a pastry comprises manufacturing a sausage without casing, surrounding the sausage with a dough layer and backing the dough-coated intermediate along with the filled sausage
EP1964474A1 (en) * 2005-12-16 2008-09-03 Sigma Alimentos, S.A. De C.V. Method for producing a casing-less sausage- or similar-type food product and product thus obtained
CN102715538A (en) * 2012-06-26 2012-10-10 天津春宇食品配料有限公司 Flavored ham sausage and preparation method thereof
US20140010932A1 (en) * 2012-07-03 2014-01-09 Walter Freybe High pressure pasteurization of fresh sausage and fresh meat emulsion and avoiding the loss of color and taste in the process

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5620736A (en) * 1992-09-28 1997-04-15 Nestec S.A. Preparation of cooled, spreadable foamed meat mousse
DE29721290U1 (en) * 1997-12-02 1998-02-26 Sternfeld Dirk Meat mass or the like
DE29813782U1 (en) * 1998-08-01 1999-02-11 Breuko Gmbh Fleisch Und Wurstw Baked goods
EP1964474A1 (en) * 2005-12-16 2008-09-03 Sigma Alimentos, S.A. De C.V. Method for producing a casing-less sausage- or similar-type food product and product thus obtained
DE102006006084A1 (en) * 2006-02-09 2007-08-23 Anton Schwarzmaier Manufacturing of a pastry comprises manufacturing a sausage without casing, surrounding the sausage with a dough layer and backing the dough-coated intermediate along with the filled sausage
CN102715538A (en) * 2012-06-26 2012-10-10 天津春宇食品配料有限公司 Flavored ham sausage and preparation method thereof
US20140010932A1 (en) * 2012-07-03 2014-01-09 Walter Freybe High pressure pasteurization of fresh sausage and fresh meat emulsion and avoiding the loss of color and taste in the process

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