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YU207290A - Postupak pripreme umaka - Google Patents

Postupak pripreme umaka

Info

Publication number
YU207290A
YU207290A YU207290A YU207290A YU207290A YU 207290 A YU207290 A YU 207290A YU 207290 A YU207290 A YU 207290A YU 207290 A YU207290 A YU 207290A YU 207290 A YU207290 A YU 207290A
Authority
YU
Yugoslavia
Prior art keywords
sauce
pepper
roasting
preparation procedure
kept
Prior art date
Application number
YU207290A
Other languages
English (en)
Inventor
Z. Kolarić
Original Assignee
Kolarić, Zvonimir
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 Kolarić, Zvonimir filed Critical Kolarić, Zvonimir
Publication of YU207290A publication Critical patent/YU207290A/sh
Priority to HR940551A priority Critical patent/HRP940551A2/xx

Links

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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof

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)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

Postupak pripreme umaka, naročito pogodnog za upotrebu uz pečenje životinjskog porijekla kao što je naprimjer stek, a upotrebljava se za vrijeme pečenje ili nakon kao preljev a novog je ugodnog i interesantnog okusa bez nepoželjnih konzervansa. Umak ima dugi rok upotrebe pohranjen na hladno mjesto i hladnjak ili držan na sobnoj temperaturi. Za cijelo vrijeme upotrebe zadržana je nepromijenjena aroma umaka. Umak sadrži prirodne sastojke kao što su:ulje, voda, ocat, crveni luk, bijeli luk, sol, peršin, crni papar, origano, cayenne papar i ljutu papriku.
YU207290A 1989-11-03 1990-11-01 Postupak pripreme umaka YU207290A (sh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
HR940551A HRP940551A2 (en) 1989-11-03 1994-09-16 A mixture for a sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE3936651A DE3936651A1 (de) 1989-11-03 1989-11-03 Saucenmischung

Publications (1)

Publication Number Publication Date
YU207290A true YU207290A (sh) 1993-05-28

Family

ID=6392818

Family Applications (1)

Application Number Title Priority Date Filing Date
YU207290A YU207290A (sh) 1989-11-03 1990-11-01 Postupak pripreme umaka

Country Status (2)

Country Link
DE (1) DE3936651A1 (sh)
YU (1) YU207290A (sh)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2070092B1 (es) * 1993-11-03 1996-01-01 Bermudez Jose Tirado Salsa alimenticia vegetal.
ES2136579B1 (es) * 1998-05-04 2000-08-16 Garcia Francisco Salas Procedimiento y producto para el cocinado de aves.
DE19821288A1 (de) * 1998-05-11 1999-11-18 Harald Schmitt Essiggelee
KR100532568B1 (ko) * 2003-08-02 2005-12-01 조부현 마늘소스
ES2247934B1 (es) * 2004-07-16 2006-12-16 Purificacion Rubio Leon Salsa alimentaria y procedimiento de elaboracion.
ES2383974B1 (es) * 2010-12-02 2013-04-16 Félix Pérez Cuevas Salsa.
ES2683078B1 (es) * 2017-03-22 2019-07-05 Canete Francisco Alba Procedimiento de obtencion de una salsa picante y producto obtenido

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1092752B (de) * 1953-07-10 1960-11-10 Dr Dr Kurt Koehler Verfahren zur Herstellung einer haltbaren Salatsauce
DE1517136A1 (de) * 1965-12-04 1970-03-05 Heinz Waldraff Herstellungsverfahren einer kuechenfertigen Kraeutersauce
FR2050968A5 (en) * 1969-06-30 1971-04-02 Zongaro Onelio Ready to cook sauce and flan for pizzas
DE2207247A1 (de) * 1972-02-16 1973-08-23 Magyar Huetoeipar Verfahren zur herstellung von speisegrundkomponenten zu suppen, gemuesen und tunken
FR2222025A1 (en) * 1973-03-21 1974-10-18 Reinier Ste Nle Ets Dried, preservable powder for making beurre d'escargot - from chopped parsley, liliaceous bulbs, salts, and spices
DE3010325A1 (de) * 1980-03-18 1981-09-24 Peter 2400 Lübeck Odersky Unter verwendung von knoblauch hergestellte wuerzzubereitung

Also Published As

Publication number Publication date
DE3936651A1 (de) 1991-05-08

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