PL399064A1 - Pate and a method for producing of pate - Google Patents

Pate and a method for producing of pate

Info

Publication number
PL399064A1
PL399064A1 PL399064A PL39906412A PL399064A1 PL 399064 A1 PL399064 A1 PL 399064A1 PL 399064 A PL399064 A PL 399064A PL 39906412 A PL39906412 A PL 39906412A PL 399064 A1 PL399064 A1 PL 399064A1
Authority
PL
Poland
Prior art keywords
pate
juice
dried
producing
potato
Prior art date
Application number
PL399064A
Other languages
Polish (pl)
Other versions
PL222968B1 (en
Inventor
Przemyslaw Kowalczewski
Grażyna Lewandowicz
Włodzimierz Dolata
Elżbieta Piotrowska
Mirosława Krzywdzińska-Bartkowiak
Michał Piątek
Wojciech Białas
Original Assignee
Uniwersytet Przyrodniczy W Poznaniu
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 Uniwersytet Przyrodniczy W Poznaniu filed Critical Uniwersytet Przyrodniczy W Poznaniu
Priority to PL399064A priority Critical patent/PL222968B1/en
Publication of PL399064A1 publication Critical patent/PL399064A1/en
Publication of PL222968B1 publication Critical patent/PL222968B1/en

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  • Preparation Of Fruits And Vegetables (AREA)
  • Seasonings (AREA)

Abstract

Przedmiotem wynalazku jest pasztet zawierajacy w swoim skladzie sok z ziemniaków. Stosowany moze byc zarówno swiezy sok z ziemniaków jak i zageszczony i/lub suszony sok, bez wzgledu na sposób suszenia i zageszczania. Stosuje sie zwlaszcza sok suszony rozpylowo lub sok liofilizowany badz sok kriokoncentrowany. Zawartosc suchej masy soku ziemniaczanego w pasztecie wynosi od 1% do 25%. W sklad pasztetu wchodzi ponadto do 80% miesa, od 10% do 80% podrobów korzystnie 15%, od 10% do 60% tluszczu, od 5 do 15% wody oraz przyprawy. Przedmiotem wynalazku jest równiez sposób wytwarzania pasztetu, który polega na ugotowaniu miesa i podrobów, rozdrobnieniu do wielkosci ponizej 3 mm i kutrowaniu z przyprawami i schlodzonym do temp. od 2°C do 6°C sokiem z ziemniaków w formie swiezej lub skoncentrowanej.The subject of the invention is a pate containing potato juice in its composition. Both fresh potato juice and concentrated and / or dried juice can be used, regardless of the way of drying and thickening. In particular, spray-dried juice or freeze-dried juice or cryoconcentrated juice is used. The dry matter content of potato juice in the pate ranges from 1% to 25%. The pate also comprises up to 80% meat, from 10% to 80% offal, preferably 15%, from 10% to 60% fat, from 5 to 15% water and spices. The subject of the invention is also a method of producing a pate, which consists in cooking meat and giblets, crushing them to a size below 3 mm and cutting them with spices and chilled to a temperature of 2 ° C to 6 ° C with fresh or concentrated potato juice.

PL399064A 2012-06-04 2012-06-04 Pate and a method for producing of pate PL222968B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL399064A PL222968B1 (en) 2012-06-04 2012-06-04 Pate and a method for producing of pate

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL399064A PL222968B1 (en) 2012-06-04 2012-06-04 Pate and a method for producing of pate

Publications (2)

Publication Number Publication Date
PL399064A1 true PL399064A1 (en) 2013-12-09
PL222968B1 PL222968B1 (en) 2016-09-30

Family

ID=49684122

Family Applications (1)

Application Number Title Priority Date Filing Date
PL399064A PL222968B1 (en) 2012-06-04 2012-06-04 Pate and a method for producing of pate

Country Status (1)

Country Link
PL (1) PL222968B1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PL424116A1 (en) * 2017-12-29 2019-07-01 Indykpol Brand Spółka Z Ograniczoną Odpowiedzialnością Pate and method for production of pate

Also Published As

Publication number Publication date
PL222968B1 (en) 2016-09-30

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