BE905797A - Pickled meat ball prepn. - from minced pork or chicken, onion, breadcrumbs, spices, cooked in white wine, followed by adding sliced pickled onion and pouring sauce - Google Patents
Pickled meat ball prepn. - from minced pork or chicken, onion, breadcrumbs, spices, cooked in white wine, followed by adding sliced pickled onion and pouring sauce Download PDFInfo
- Publication number
- BE905797A BE905797A BE6/48270A BE6048270A BE905797A BE 905797 A BE905797 A BE 905797A BE 6/48270 A BE6/48270 A BE 6/48270A BE 6048270 A BE6048270 A BE 6048270A BE 905797 A BE905797 A BE 905797A
- Authority
- BE
- Belgium
- Prior art keywords
- spices
- pickled
- onion
- white wine
- pref
- Prior art date
Links
- 235000013599 spices Nutrition 0.000 title claims abstract description 11
- 235000020097 white wine Nutrition 0.000 title claims abstract description 10
- 235000015067 sauces Nutrition 0.000 title claims abstract description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 title abstract description 8
- 235000012813 breadcrumbs Nutrition 0.000 title abstract description 4
- 235000013372 meat Nutrition 0.000 title abstract description 4
- 235000015277 pork Nutrition 0.000 title abstract description 4
- 241000287828 Gallus gallus Species 0.000 title abstract 2
- 241000234282 Allium Species 0.000 title 2
- 235000013330 chicken meat Nutrition 0.000 title 1
- 235000021419 vinegar Nutrition 0.000 claims abstract description 6
- 239000000052 vinegar Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000010411 cooking Methods 0.000 claims abstract description 3
- 235000013312 flour Nutrition 0.000 claims abstract description 3
- 235000011197 perejil Nutrition 0.000 claims abstract description 3
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 2
- 235000015090 marinades Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 2
- 241000208317 Petroselinum Species 0.000 claims 1
- 244000291564 Allium cepa Species 0.000 abstract description 6
- 240000009164 Petroselinum crispum Species 0.000 abstract description 2
- 244000061456 Solanum tuberosum Species 0.000 abstract description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract description 2
- 235000012015 potatoes Nutrition 0.000 abstract description 2
- 238000007493 shaping process Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 3
- 244000144977 poultry Species 0.000 description 2
- 239000004540 pour-on Substances 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 244000147568 Laurus nobilis Species 0.000 description 1
- 235000017858 Laurus nobilis Nutrition 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 235000005212 Terminalia tomentosa Nutrition 0.000 description 1
- 240000002657 Thymus vulgaris Species 0.000 description 1
- 235000007303 Thymus vulgaris Nutrition 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 235000015504 ready meals Nutrition 0.000 description 1
- 239000001585 thymus vulgaris Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Pickled meatballs are prepd. by (1) mixing minced meat, pref. pork or chicken, with onions, breadcrumbs and spices; (2) shaping the mixt. into balls, (3) cooking these balls in white wine court-bouillon, (4) placed the cooked balls into a deep recipient; (5) adding sliced and vinegar-pickled onions and (b) pouring a warm sauce on the whole. - Parsley is pref. added to the spices. The sauce in (6) is pref. court-bouillon used in (3) and is composed of water, white wine, a mixt. of spices to which a large amt. of vinegar has been added, the whole being boiled for about 10 mins. The court-bouillon is pref. thickened with flour. USE - The prod. is eaten cold pref. with fried potatoes. It should not be frozen or re-heated.(0/0)
Description
Procédé de préparation de boulettes de viande marinées.
La présente invention concerne une préparation de boulettes de viande et a pour objet plus spécialement une préparation de boulettes de viande marinées au vinaigre et au vin blanc.
Cette préparation est destinée à La réalisation de plats cuisinés à vendre entre autres dans Le commerce.
Suivant L'invention Le procédé de préparation consiste à mélanger de La viande hachée, de préférence du porc et de La volaille, avec des oignons, de La chapelure
et des épices, à faire avec ce mélange des boulettes, à faire cuire ces boulettes au court-bouiLLon au vin blanc,
à placer ces boulettes cuites au sortir du court-bouiLLon dans un récipient profond, à ajouter dans Ledit récipient des oignons tranchés et marinés au vinaigre et à verser
sur Le tout une sauce tiède.
Comme récipient profond on utilise par exemple une terrine ou un ravier.
Suivant L'invention aux diverses épices on ajoute du persil.
Suivant L'invention encore La sauce à verser sur Les boulettes cuites est constituée du court-bouiLLon utilisé pour La cuisson des boulettes. Ce court-bouillon, composé d'eau, de vin blanc et d'un mélange d'épices - comme épices on utilise avantageusement de La noix de muscade moulue, des clous de girofle, du thym, de poivre, de L'es-tragon et du Laurier - est additionné d'une forte quantité de vinaigre et ensuite porté à ébuLLition pendant environ dix minutes. La marinade court-bouiLLon au vin blanc est ensuite épaissie par addition de farine, préaLabLement diLuée dans de L'eau.
Une teLLe préparation ne doit être ni congelée, ni réchauffée, eLLe se mange froide avec de préférence des pommes de terre frites.
REVENDICATIONS S
1. Procédé de préparation de boulettes de viande marinées, caractérisée en ce qu'il consiste à mélanger de La viande hachée, de préférence du porc et de La volaille, avec des oignons, de La chapelure et des épices, à faire avec ce mélange des-boulettes, à faire cuire ces boulettes au courtbouiLLon au vin blanc, à placer ces boulettes cuites au sortir du court-bouillon dans un récipient profond, à ajouter dans Ledit récipient des oignons tranchés et marinés au vinaigre et à verser sur Le tout une sauce tiède.
2. Procédé de préparation de boulettes suivant La
Process for preparing marinated meatballs.
The present invention relates to a preparation of meatballs and more specifically relates to a preparation of meatballs marinated in vinegar and white wine.
This preparation is intended for the realization of ready meals for sale among others in the trade.
According to the invention The preparation process consists in mixing minced meat, preferably pork and poultry, with onions, breadcrumbs.
and spices, to make with this mixture of dumplings, to cook these dumplings in court-bouiLLon in white wine,
place these cooked meatballs out of the court-bouiLLon in a deep container, add sliced onions marinated in vinegar to the said container and pour
on the whole a warm sauce.
As a deep container, for example a terrine or a casserole dish.
According to the invention with various spices we add parsley.
According to the invention again, the sauce to pour over the cooked dumplings consists of the court-bouiLLon used for cooking the dumplings. This court-bouillon, composed of water, white wine and a mixture of spices - as spices we advantageously use ground nutmeg, cloves, thyme, pepper, L'es- tragon et laurel - is added a large amount of vinegar and then brought to boiling for about ten minutes. The white wine short-marinade marinade is then thickened by adding flour, previously diluted in water.
Such a preparation should neither be frozen nor reheated, it should be eaten cold, preferably with fried potatoes.
CLAIMS S
1. Process for preparing marinated meatballs, characterized in that it consists in mixing minced meat, preferably pork and poultry, with onions, breadcrumbs and spices, to be made with this mixture dumplings, to cook these dumplings in courtbouiLLon in white wine, to place these dumplings cooked out of court-bouillon in a deep container, to add in this container sliced onions and marinated in vinegar and to pour on the whole a lukewarm sauce.
2. Process for preparing dumplings according to La
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BE6/48270A BE905797A (en) | 1986-11-20 | 1986-11-20 | Pickled meat ball prepn. - from minced pork or chicken, onion, breadcrumbs, spices, cooked in white wine, followed by adding sliced pickled onion and pouring sauce |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BE905797 | 1986-11-20 | ||
| BE6/48270A BE905797A (en) | 1986-11-20 | 1986-11-20 | Pickled meat ball prepn. - from minced pork or chicken, onion, breadcrumbs, spices, cooked in white wine, followed by adding sliced pickled onion and pouring sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE905797A true BE905797A (en) | 1987-03-16 |
Family
ID=25661231
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE6/48270A BE905797A (en) | 1986-11-20 | 1986-11-20 | Pickled meat ball prepn. - from minced pork or chicken, onion, breadcrumbs, spices, cooked in white wine, followed by adding sliced pickled onion and pouring sauce |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE905797A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2058031A1 (en) * | 1993-03-12 | 1994-10-16 | Robles Juan Francisco Segura | Process for preparing precooked minced meat |
| WO2011032607A1 (en) * | 2009-09-21 | 2011-03-24 | Cornard Frederic | Method for making a cooking liquid for fondue, and liquid thus produced |
| FR3000643A1 (en) * | 2013-01-09 | 2014-07-11 | Cheville Des Savoies | SAUCE PASTILLE, MEAT PIECE COMPRISING A SAUCE PASTILLE AND METHOD FOR IMPLEMENTATION IN A BOUCHERE PREPARATION |
-
1986
- 1986-11-20 BE BE6/48270A patent/BE905797A/en not_active IP Right Cessation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2058031A1 (en) * | 1993-03-12 | 1994-10-16 | Robles Juan Francisco Segura | Process for preparing precooked minced meat |
| WO2011032607A1 (en) * | 2009-09-21 | 2011-03-24 | Cornard Frederic | Method for making a cooking liquid for fondue, and liquid thus produced |
| FR3000643A1 (en) * | 2013-01-09 | 2014-07-11 | Cheville Des Savoies | SAUCE PASTILLE, MEAT PIECE COMPRISING A SAUCE PASTILLE AND METHOD FOR IMPLEMENTATION IN A BOUCHERE PREPARATION |
| WO2014108625A1 (en) * | 2013-01-09 | 2014-07-17 | La Cheville Des Savoies | Sauce pellet, piece of meat comprising a sauce pellet, and method of implementation in a meat preparation |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2089075C1 (en) | Method for producing vegetable-snack canned food | |
| KR20180114999A (en) | Chicken Breast Spicy Sauce Steak | |
| BE905797A (en) | Pickled meat ball prepn. - from minced pork or chicken, onion, breadcrumbs, spices, cooked in white wine, followed by adding sliced pickled onion and pouring sauce | |
| KR100519447B1 (en) | beef stock and manufacturing method of the same | |
| KR100357445B1 (en) | Cooking method of packaging instant chicken soup | |
| KR100394198B1 (en) | method for making diet kimchi and product made by said method | |
| GB2101868A (en) | Food product | |
| JPS5526831A (en) | Preparation of rice having improved texture | |
| CN1172061A (en) | Semi-finish cooked food and its preparing method | |
| JP3651688B2 (en) | Mixed miso for spicy miso ramen and its use | |
| FR2777425A1 (en) | Cookery recipe entitled Ragout de Huit Legumes | |
| GB2185672A (en) | A method of preparing a food flavour base and a medium for use therein | |
| JP2000262240A (en) | Vegetable-containing liquid seasoning and its production | |
| Wurf | To Serve Man: A Cookbook for People | |
| BE905478A (en) | Prepn. of meat dish with addn. of cheese or beer - cooked in covered or uncovered stew-pan | |
| FI79449B (en) | KRYDDSAOS. | |
| CN119423289A (en) | Onion oil chilli sauce and preparation process thereof | |
| KR950013412A (en) | Method of manufacturing Jjajang sauce using miso | |
| FR2598597A1 (en) | Diet or dietetic products based on meat or game | |
| KR910009676B1 (en) | Processing method of blue crab | |
| JP2015008687A (en) | Boiled sauce manufacturing method, stewed sauce, flavor improver for retort sauce | |
| Owen | Recipe: Nasi Kebuli | |
| JP2002017311A (en) | Coagulated soup containing steamed chinese meat dumpling | |
| EP0090719A1 (en) | Process for the preparation of seaweed food | |
| JPH0453465A (en) | Powder seasoning for animal meat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| RE | Patent lapsed |
Owner name: S.P.R.L. ETS. BARY-DELAHAUT Effective date: 19901130 |