• 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:
    Procedure for obtaining hake and shrimp burgers and product obtained. The food product of the invention is characterized by being composed of a mixture of hake, shrimp, emulsion, additive, cold water and binder, where hake and shrimp establish what is the main raw material, being present between 1 and 90% by weight for hake, and between 1 and 40% for shrimp, while the emulsion, based on hake cuts, is present between 0.01 and 20%, additives between 0.01 and 10%, water between 0.01 and 10%, and the binder between 0.01 and 10%. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2669421A1
    申请号:ES201631512
    申请日:2016-11-24
    公开日:2018-05-25
    发明作者:Javier MASÍA CANET
    申请人:Iceberg Sea Food SL；
    IPC主号:
    专利说明:

    OBJECT OF THE INVENTION
    The present invention relates to a process for obtaining hake and prawn burgers, in combination with an emulsion, additive, cold water and binding agents, as well as to the product obtained with said process.
    The object of the invention is therefore to offer the market and the public in general some hamburgers obtained from seafood products that are much healthier and more balanced than conventional hamburgers.
    BACKGROUND OF THE INVENTION
    In the practical scope of the invention, although the creation of hamburgers from non-meat products, such as vegetables, fish, etc., is increasingly common.
    The reality is that these types of products are not usually very tasty, so these types of hamburgers have a very small audience.
    In this sense, the applicant is unaware of the existence of hamburgers that are obtained essentially based on hake and prawns, extremely tasty products, and that therefore allow obtaining a final product with a great, healthy and balanced flavor.
    DESCRIPTION OF THE INVENTION
    The procedure that is recommended resolves to fill the void described above, allowing to obtain a healthy and at the same time very tasty hamburger.
    For this, and more specifically, the food product of the invention is characterized by being a mixture of hake, prawn, emulsion, additive, cold water and binder, where hake and prawn establish what is the matter main premium, being present between 1 and 90% by weight with regard to hake, and between 1 and 40%
    With respect to shrimp, while the emulsion is present between 0.01 and 20%, additives between 0.01 and 10%, water between 0.01 and 10%, and the binding agent between 0.01 and 10%.
    Both hake and shrimp, as main products, are market products,
    15 Argentine hake as well as southern hake, tail hake, European hake, southern Pacific hake, black hake, white hake and red hake can be used, while the shrimp can be used in the shrimp version, such as red shrimp, as white shrimp, like Atlantic shrimp, and even shrimp.
    With respect to the emulsion, it is made up of hake, or optionally hake cuts, cold water, sunflower oil and a texturizing product based on rice flour, salt, emulsifier and antioxidants.
    For its part, the additive used is a mixture of salt, vegetable fibers, sorbitol, spices, acidifier, stabilizer, maltodextrin and antioxidant.
    As for the binder, this is obtained based on milk protein, maltodextrin and enzymes.
    As for the process itself, first the raw materials are mixed at room temperature, which are mixed, carrying out a process of preparation and addition of the emulsion and subsequent preparation and addition of the rest of the ingredients, so that, on the other hand, frozen products are received at a temperature between -182C and + -32C, to make the hake that participates in the emulsion at a temperature between -202C and -22C, so that emulsion is kneaded in combination with the preparation and addition of the ingredients of the emulsion, subsequently chopping the emulsion together with the remaining ingredients and then kneading the entire mixture, after which kneading the molding of the product that can pass directly to a tunnel is carried out freezing at a temperature between -202C and -302C, for subsequent bulk packaging and labeling and storage freezing au at a temperature below -182C until its final shipment, or, after molding, the product can be packaged and labeled for fresh storage, between -12 2C and -22C, for shipment, or once packaged in trays subjected to the same process of freezing in tunnel and storage until its issue.
    DESCRIPTION OF THE DRAWINGS
    To complement the description that will then be made and in order to help a better understanding of the characteristics of the invention, according to a preferred example of practical implementation thereof, an accompanying plan is attached as an integral part of said description. In an illustrative and non-limiting manner, the following has been represented:
    Figure 1.- Shows a block diagram corresponding to the process of preparing and obtaining the food product object of the present invention.
    PREFERRED EMBODIMENT OF THE INVENTION
    In view of the above-mentioned figure, it can be seen how the process that is recommended defines a phase (1) of reception of raw materials, specifically additives, binder, sunflower oil and texturizer, after which it is stored (2) at room temperature.
    At the same time, frozen products (5), specifically hake and prawns, are received, taking a process of chopping (6) of part of the hake or cuts thereof to be used to obtain an emulsion (7) .
    5 The ingredients at room temperature are divided into two groups, a first group (3) intended to obtain together with the hake, the emulsion (7), based on cold water, sunflower oil and texturizing, which is kneaded.
    The rest of the ingredients at room temperature (4), such as the binder, as well as the
    10 prawns and part of the hake that has not been used in obtaining the emulsion are mixed (8) with the emulsion (7), and the whole is subjected to a new process of chopping, to finally be kneaded (9), and subsequently subjected to a molding process (10).
    15 As is conventional, once the molded product (10) is obtained, it can be frozen, packaged in trays for fresh sale or packaged in trays and frozen interchangeably, so that, as can be seen in Figure 1, The molded product may be passed through a freezing tunnel (11), at a temperature between -202C and -302C, to be subsequently packaged in bulk and labeled
    20 (12), stored (13) at a temperature below -182C for final shipment (14), or the molded product (10) can be directly packaged in trays and labeled (15), to later impersonate a freezing tunnel (16) at a temperature between -202C and -302C, to later be stored (17) at a temperature below -182C and finally issued (18) or, as a third option, after
    25 packaged in trays and labeled (15) the product can be stored fresh, at a temperature between -12 2C and -22C, for final shipment (20).
    权利要求:
    Claims (2)
    [1]
    l B._ Procedure for obtaining a hake and shrimp burger, characterized in that the following operational phases are established:
    • On the one hand, ingredients such as binder, additives, sunflower oil and texturizer at room temperature are received.
    • In parallel, frozen products are received, specifically hake and prawns.
    • The hake is chopped and used to obtain a hake emulsion, based on hake or optionally cuts of hake, cold water, sunflower oil and a texturing product, and the mixture is kneaded.
    • The emulsion obtained is mixed with the rest of the hake and prawns and the binder to be again chopped, kneaded and subjected to a molding phase.
    • Once molded, the product can be frozen directly for subsequent packaging, storage and shipping, be directly packaged after molding to be stored fresh and be shipped or be frozen and stored after said packaging until it is shipped.
    2i1
    .-Hake and shrimp burger, characterized in that it is composed of the following ingredients and additives in% by weight:
    • Hake, between 1 and 90%
    • Prawns, between 1 and 40%
    • Hake emulsion, between 0.01 and 20%,
    • Additives, between 0.01 and 10%,
    • Water, between 0.01 and 1.0%,
    • Binder between 0.01 and 10%.
    3B.-Hake and prawn burger, according to claim 2B, characterized in that the emulsion is formed by hake, or if necessary cuts of hake, cold water, sunflower oil and a texturizing product based on rice flour, emulsifying salt and antioxidants
    [41]
    41. Hake and prawn burger, according to claim 21, characterized in that the additive used is a mixture of salt, vegetable fibers, sorbitol, spices, acidifier, stabilizer, maltodextrin and antioxidant.
    5 51. Hake and prawn burger, according to claim 2 ', characterized in that theBinder, is obtained based on milk protein, maltodextrin and enzymes.
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    同族专利:
    公开号 | 公开日
    ES2669421B1|2019-04-24|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    WO1982002819A1|1981-02-16|1982-09-02|Hansen Bent Schiott|A food product on the basis of fish flesh and a process for the preparation thereof|
    JPH0488966A|1990-07-31|1992-03-23|Hidekazu Hatakeyama|Processed food having shrimp-like flavor and preparation thereof|
    ES2428764A1|2012-05-08|2013-11-11|Salvador ROS VALLS|Food product with high fish content and method for its elaboration |
    法律状态:
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    优先权:
    申请号 | 申请日 | 专利标题
    ES201631512A|ES2669421B1|2016-11-24|2016-11-24|PROCEDURE FOR THE OBTAINING OF HAMBURGERIES OF HAKE AND GAMBA AND PRODUCT OBTAINED|ES201631512A| ES2669421B1|2016-11-24|2016-11-24|PROCEDURE FOR THE OBTAINING OF HAMBURGERIES OF HAKE AND GAMBA AND PRODUCT OBTAINED|
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