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 eggsInfo
- 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- Withdrawn
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.
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)
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)
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 |
-
1978
- 1978-12-08 FR FR7834562A patent/FR2443215A1/en not_active Withdrawn
Patent Citations (4)
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)
Title |
---|
EXBK/68 * |
Cited By (1)
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 |