ES2152884A1 - Production of ostrich pate consists of blending of liver and meat with salt pork and additives for controlled heat treatment - Google Patents

Production of ostrich pate consists of blending of liver and meat with salt pork and additives for controlled heat treatment

Info

Publication number
ES2152884A1
ES2152884A1 ES009900574A ES9900574A ES2152884A1 ES 2152884 A1 ES2152884 A1 ES 2152884A1 ES 009900574 A ES009900574 A ES 009900574A ES 9900574 A ES9900574 A ES 9900574A ES 2152884 A1 ES2152884 A1 ES 2152884A1
Authority
ES
Spain
Prior art keywords
ostrich
liver
production
meat
salt
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
ES009900574A
Other languages
Spanish (es)
Other versions
ES2152884B1 (en
Inventor
Tiras Mateo Francisco Oliver
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.)
Can Matarino S L
Original Assignee
Can Matarino S L
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 Can Matarino S L filed Critical Can Matarino S L
Priority to ES009900574A priority Critical patent/ES2152884B1/en
Publication of ES2152884A1 publication Critical patent/ES2152884A1/en
Application granted granted Critical
Publication of ES2152884B1 publication Critical patent/ES2152884B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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  • Meat, Egg Or Seafood Products (AREA)

Abstract

The production of ostrich pate comprises blending of cleaned ostrich liver 31, ostrich meat 11, salt pork 58, powdered milk 0.8, brandy 0.7, salt 2, white pepper 0.4, salted pepper aroma 0.2, nitrification salt 0.018, garlic 0.004 and walnut 0004 per cent by weight respectively. The product is packed after 30-35 minutes treatment per 100 g at 115degreesC. A product cutter and mincer precede a dispenser.
ES009900574A 1999-03-22 1999-03-22 PROCEDURE FOR THE PREPARATION OF AVESTRUZ PATE AND PRODUCT OBTAINED. Expired - Fee Related ES2152884B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES009900574A ES2152884B1 (en) 1999-03-22 1999-03-22 PROCEDURE FOR THE PREPARATION OF AVESTRUZ PATE AND PRODUCT OBTAINED.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES009900574A ES2152884B1 (en) 1999-03-22 1999-03-22 PROCEDURE FOR THE PREPARATION OF AVESTRUZ PATE AND PRODUCT OBTAINED.

Publications (2)

Publication Number Publication Date
ES2152884A1 true ES2152884A1 (en) 2001-02-01
ES2152884B1 ES2152884B1 (en) 2002-03-16

Family

ID=8307733

Family Applications (1)

Application Number Title Priority Date Filing Date
ES009900574A Expired - Fee Related ES2152884B1 (en) 1999-03-22 1999-03-22 PROCEDURE FOR THE PREPARATION OF AVESTRUZ PATE AND PRODUCT OBTAINED.

Country Status (1)

Country Link
ES (1) ES2152884B1 (en)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2058031B1 (en) * 1993-03-12 1995-05-16 Robles Juan Francisco Segura PROCEDURE FOR THE PREPARATION OF PRE-COOKED MINCED MEAT.

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2058031B1 (en) * 1993-03-12 1995-05-16 Robles Juan Francisco Segura PROCEDURE FOR THE PREPARATION OF PRE-COOKED MINCED MEAT.

Also Published As

Publication number Publication date
ES2152884B1 (en) 2002-03-16

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