• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Fiambre based on a pork mask and elaboration process, including a mask of pork, prawns, garlic and parsley in the following stages: cleaning the masks and eliminating fats and impurities; cook the masks for two hours at very low heat; chop into centimeter dice; Mix for one hour and get a homogeneous mass; Sauté the prawns with garlic and parsley, half an hour over low heat; mix mashed potatoes and sautéed prawns, adding cooking broth, two hours in a kneading machine, until homogeneous binding is achieved; introduce in molds and cool in chamber for 24 hours at a constant temperature of 3-4 degrees; and then it is subjected to salting process by dry salting or in saturated brine. Optionally add spices and additives. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2655488A1
    申请号:ES201631110
    申请日:2016-08-19
    公开日:2018-02-20
    发明作者:Laurentino FERNÁNDEZ ALEGRE
    申请人:Laurentino FERNÁNDEZ ALEGRE；
    IPC主号:
    专利说明:

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    PIG CARD BASED FIELD AND ELABORATION PROCESS
    D E S C R I P C I Ó N
    OBJECT OF THE INVENTION
    The invention, as expressed in the statement of the present specification, refers to a cold meat based on pork mask and its manufacturing process, which will be described in detail below and represents a remarkable novelty in the current state of the technique.
    More specifically, the object of the invention is centered on a cold meat made from pork masks that, in a totally innovative way, also incorporates, as main ingredients, prawns and garlic, and which, thanks to a particular elaboration process It constitutes a new product that differs markedly from the traditional ones already known, giving it a new taste, smell and texture that are pleasant to the palate.
    FIELD OF APPLICATION OF THE INVENTION
    The scope of the present invention is part of the food industry sector, focusing specifically on the field of cold cuts and sausages.
    BACKGROUND OF THE INVENTION
    As a reference to the current state of the art, it should be noted that, although some types of cold cuts made with pork masks are known, at least on the part of the applicant, the existence of none that has characteristics, in terms of ingredients and ingredients, is unknown. processing stages equal to or similar to those presented here, as claimed.
    EXPLANATION OF THE INVENTION
    Thus, the pork-based cold meat and its elaboration process that the invention proposes is configured as a novelty within its field of application, being the distinguishing details that distinguish it conveniently collected in the
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    Final claims that accompany the present description.
    Specifically, what the invention proposes, as noted above, is a food product consisting of a meat made from pork masks, which, in addition to the mask itself, comprises, as essential ingredients, prawns, which will preferably be fresh, natural garlic, that is, raw, as well as fresh parsley and, preferably, also sea salt.
    With this, the meat making process includes the following stages:
    - Pork masks are cleaned and fatty parts are removed, very thoroughly, until they are completely free of any impurities such as hairs.
    - Subsequently, the pork masks are cooked in a pot with water, salt and, optionally, a preparation of spices and additives, such as: corn maltodextrin, sodium nitrite E-250 and carmine E-120, for two hours over very low heat.
    - Once the masks are cooked, they are drained and chopped into small portions, approximately with a size similar to one centimeter dice.
    - Then, they mix for about an hour until a homogeneous mass is achieved.
    - Parallel to the previous process, sauté the prawns with garlic and parsley, a process that lasts about half an hour over low heat.
    - Next, the cooked pork masks are mixed with the sauteed prawns, adding spices and additives such as gelatin, potato starch, sodium polyphosphate, sodium ascorbate E-301, monosodium glutamate E-621, trisodium citrate E-331, Carmine E-120 and a small amount of cooking broth from the masks, a process that is carried out for two hours in a kneader, until a homogeneous ligature with a very soft texture is achieved.
    - Then, the dough obtained is transferred to cooking bags and introduced into molds, allowing it to cool in a cold room for 24 hours at a constant temperature of 3-4
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    degrees.
    - Once that time has elapsed, where it is deposited in a cold room for another 24 hours, a compact and soft product is achieved at the same time with a light texture, an undefined flavor but very pleasant, nothing abrupt, low salt, as a result of its composition and process when mixing the products described above.
    - Finally, after the cooling time has elapsed in a cold room, the product is preferably subjected to a salting process, either with dry salting or in saturated brine, for a period of 24 hours.
    The final product is a novelty and totally different from those existing in the market.
    More specifically, to make 1 kilogram of product, the ingredients are incorporated in the following quantities:
    pork mask ................ between 800 and 900 grams
    prawns ............................ between 100 and 150 grams
    garlic .......................... about 25 grams or two teeth
    parsley ....................................... between 2 and 3 grams
    get out ................................................ about 25 grams
    Describing sufficiently the nature of the present invention, as well as the way of putting it into practice, it is not considered necessary to make its explanation more extensive so that any person skilled in the art understands its scope and the advantages that derive from it, stating that, within its essentiality, it may be carried out in other embodiments that differ in detail from that indicated by way of example, and to which it will also achieve the protection that is sought provided that it does not alter, change or modify its fundamental principle .
    权利要求:
    Claims (10)
    [1]
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    R E I V I N D I C A C I O N E S
    1. - PIG CARD BASED FIAMBRE, characterized by understanding as ingredients, in addition to pork mask, shrimp, garlic and parsley.
    [2]
    2. - PIG CARD BASED FIAMBRE, according to claim 1, characterized in that to produce 1 Kilogram of product, the ingredients are incorporated in the following amounts:
    pork mask ................ between 800 and 900 grams
    prawns ............................ between 100 and 150 grams
    garlic .......................... about 25 grams or two teeth
    parsley ....................................... between 2 and 3 grams
    [3]
    3. - PIG CARD BASED FIAMBRE, according to claim 1 or 2, characterized in that it also incorporates sea salt.
    [4]
    4. - PIG CARD BASED FIAMBRE, according to any of claims 1 to 3, characterized in that it also incorporates spices and additives from among gelatin, potato starch, sodium polyphosphate, sodium ascorbate E-301, monosodium glutamate E-621, Trisodium citrate E-331, corn maltodextrin, sodium nitrite E 250 and carmine E120.
    [5]
    5. - PROCESSING PROCESS of a pork-based meat as described in claims 1 to 4, characterized by comprising the following steps:
    - clean the pig masks and remove the fatty parts and impurity,
    - cook the pork masks in water, for two hours over very low heat,
    - chop the masks cooked and drained into small portions, approximately one centimeter,
    - mix for about an hour until a homogeneous mass is achieved,
    - parallel to the previous process, sauté the prawns with garlic and parsley, for half
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    simmering time,
    - Mix the cooked pork masks with the sauteed prawns, adding a small amount of cooking broth from the masks, for two hours in a kneader, until you get a smooth, homogeneous ligature.
    - Transfer the obtained dough to cooking bags and place in molds and allow to cool in a cold room 24 hours at a constant temperature of 3-4 degrees.
    [6]
    6. PROCESSING PROCESS, according to claim 5, characterized in that the pork masks are cooked in salt and a spice and additive preparation comprising corn maltodextrin, sodium nitrite E-250 and carmine E-120.
    [7]
    7. ELABORATION PROCESS, according to claim 5 or 6, characterized in that, in the phase of mixing the cooked pork masks with the sauteed prawns, spices and additives chosen in between gelatin, potato starch, sodium polyphosphate, ascorbate are added sodium E-301, monosodium glutamate E-621, trisodium citrate E-331, Carmine E-120.
    [8]
    8. - PROCESSING PROCESS, according to any of claims 5 to 7, characterized in that, after the cooling time has elapsed in a cold room, the product is subjected to a salting process for a period of 24 hours.
    [9]
    9. - PROCESSING PROCESS, according to claim 8, characterized in that the product is subjected to salting process by dry salting.
    [10]
    10. - PROCESSING PROCESS, according to claim 8, characterized in that the product is subjected to a salting process in saturated brine.
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    同族专利:
    公开号 | 公开日
    ES2655488B1|2018-12-04|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    SU396106A1|1971-02-08|1973-08-29|Атлантический научно исследовательский институт рыбного хоз йства , океанографии|FISH SAUSAGE PREPARATION METHOD|
    CN1161805A|1996-04-06|1997-10-15|史耀华|Nutrious ham sausage and making technology thereof|
    RU2013128101A|2013-06-19|2014-12-27|Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Саратовский государственный аграрный университет имени Н.И. Вавилова"|METHOD FOR PRODUCING DELICIOUS FISH SAUSAGES|
    CN104719980A|2013-12-24|2015-06-24|青岛休闲食品有限公司|Fish sausage|
    CN104223193A|2014-07-30|2014-12-24|姜卫红|Seafood-flavored sausage|
    法律状态:
    2018-12-04| FG2A| Definitive protection|Ref document number: 2655488 Country of ref document: ES Kind code of ref document: B1 Effective date: 20181204 |
    优先权:
    申请号 | 申请日 | 专利标题
    ES201631110A|ES2655488B1|2016-08-19|2016-08-19|PIG CARD BASED FIELD AND ELABORATION PROCESS|ES201631110A| ES2655488B1|2016-08-19|2016-08-19|PIG CARD BASED FIELD AND ELABORATION PROCESS|
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