• 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:
    Process for the preparation of a pork-bone-based cold cuts, comprising: - bake peeled and washed pork ears, and let cool by a first cooling, - cut the ears, - heat the ears cut until tempered, - Knead the ears cut and tempered, - stuff the dough obtained in casings and close the casings, - blanching the stuffed dough, and - let cool by a second cooling. The invention also relates to cold cuts obtained by said process. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2684751A1
    申请号:ES201700414
    申请日:2017-03-30
    公开日:2018-10-04
    发明作者:Tomas FERNANDEZ MORENO
    申请人:Ind Carnicas Fernandez S L；Industrias Carnicas Fernandez Sl；
    IPC主号:
    专利说明:

    image 1 DESCRIPTION
    Procedure for preparing a meat based on pork ear and meat obtained by this procedure. Object of the invention
    The present invention relates to a process for preparing a pork-based meat, and to the meat obtained by said process. Background of the invention
    At present, a preparation based on pig's ear, called minutejo, is known, which includes cooking whole pig ears and pressing and cooling them to group them, and subsequently they are introduced into retractable bags that are heat treated to produce shrink wrapping. and maintain the grouping of the ears. This preparation has the disadvantage that it is broken down if it is prepared with heat. For this reason if you want to slice them, you have to slice before, and then pack in vacuum bags. Description of the invention
    The method of preparing a pork-based meat of the invention achieves a cold meat that can be prepared with heat (iron, oven) without disaggregating and improving its durability conditions, and can be sliced at the time of preparation.
    According to the invention, the procedure in its most generic definition comprises:
    - Cook peeled and washed pork ears, and let cool by first cooling.
    - Cut the ears.
    - Heat the ears cut until tempered.
    - Knead the ears cut and tempered.
    - Stuff the dough obtained in guts and close the guts.
    - Blanch the stuffed dough.
    -Let cool by a second cooling. Once the above is finished, the product can be labeled and stored. In this way the product obtained does not disaggregate with heat if it is prepared by letting it toast
    their faces. The invention also encompasses the meat obtained according to the process, which comprises the peeled, pre-washed, cut, grouped pork ears by cooking and sausages.
    image2
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    image4 Description of a practical embodiment of the invention
    The method of preparing a pork-based meat of the invention comprises:
    - Cook peeled and washed pork ears, and let cool by first cooling.
    - Cut the ears.
    - Heat the ears cut until tempered.
    - Knead the ears cut and tempered.
    - Stuff the obtained mass in gut (ideally artificial) and close the guts, (ideally by stapling).
    - Blanch the stuffed dough.
    - Let cool by a second cooling.
    Preferably, the peeling of the ears is carried out by burning with fire (by scorching machine for example) for a time between 3 and 7 seconds (ideally 5 seconds). For its part, the washing of the ears is carried out with drinking water (from the supply network if it is potable for example) for a period of ten minutes.
    Preferably, the ears are cooked in a kettle at a temperature of 90-110 Celsius for a time between 1.5 hours and 2.5 hours, with the addition of salt to taste; and ideally said cooking is carried out at a temperature of 100 degrees Celsius for a period of two hours. Likewise, the subsequent heating of the ears cut until tempered will be carried out by immersion in water in a kettle for about 15 min at approximately 96 degrees Celsius.
    For its part, the first cooling of the ears has a minimum duration of 24 hours.
    To achieve a homogeneous cut of the ears, said cutting of the ears is preferably carried out by means of a dicing machine (although it can also be done by means of a chopper), while the kneading of the cut and tempered ears is carried out for a minimum of five minutes. get a good softening, and mix if additives are also added.
    Precisely, an optional additive step has been provided, which would preferably be carried out prior to kneading. Said additive addition step would comprise the addition of:
    - Nitrites, with a proportion between 1 and 3 gr / kg.
    - Sodium acetate, with a proportion between 1 and 3 gr / kg.
    - Garlic, with a proportion between 2 and 6 gr / Kg.
    -Perejil, with a proportion between 2 and 6 gr / Kg. And more specifically, within these ranges, I would understand the addition of:
    image5
    -Nitrites, with a ratio of 2 gr / kg.
    -Sodium acetate, with a ratio of 2 gr / Kg.
    -Garlic, with a ratio of 4 gr / Kg.
    -Perejil, with a ratio of 4 gr / Kg.
    In general, many additives can be used, which can be introduced in this phase or in any other.
    Optionally, before the scalding, the embedded ears can be inserted in molds (stainless steel ideally) to achieve, for example, prismatic shapes adapted to the cuts of mold loaves, or it can be left in the original format (that is, cylindrical), proceeding to unmold after the second cooling in the first case. The mold can have dimensions of 11x11 or any other size. Also the gut to be used for stuffing can be of different sizes.
    The blanching is preferably carried out in a boiler until the product reaches a temperature of 70 degrees Celsius in its marrow, to pasteurize the meat. Said boiler blanching is ideally performed with a duration of 1.5 hours at a temperature of 75 degrees Celsius.
    For its part, the second cooling has a duration of at least one day at a temperature between +1 and +16 degrees Celsius, and after it the finished product can be stored, ideally at a temperature between +1 and +5 degrees Celsius.
    As for the meat obtained, it includes peeled pork ears, pre-washed, cut, grouped by cooking and sausages, and may include additives selected from:
    -Nitrites, with a proportion between 1 and 3 gr / kg.
    -Sodium acetate, with a proportion between 1 and 3 gr / kg.
    -Garlic, with a proportion between 2 and 6 gr / Kg.
    -Perejil, with a proportion between 2 and 6 gr / Kg. And adjusting these ranges more, selected from:
    -Nitrites, with a ratio of 2 gr / kg.
    -Sodium acetate, with a ratio of 2 gr / kg.
    -Garlic, with a ratio of 4 gr / Kg.
    -Perejil, with a ratio of 4 gr / Kg.
    Indicate that the process and the meat of the invention can be done only with an ear, but it can also be mixed with pig ears and even with pig's nose; in this way the product is cheaper, making it clear in the labeling that the main ingredient is the ear, for example, 80% ear and 20% nose, both by weight.
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    Describing sufficiently the nature of the invention, as well as the manner in which it is carried out in practice, it should be noted that the aforementioned provisions are subject to modifications in detail as long as they do not alter the fundamental principle.
    权利要求:
    Claims (25)
    [1]
    image 1
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    1. Procedure for preparing a pork-based cold meat characterized in that it comprises:
    - Cook peeled and washed pork ears, and let cool by first cooling.
    - Cut the ears.
    - Heat the ears cut until tempered.
    - Knead the ears cut and tempered.
    - Stuff the dough obtained in the gut and close the guts.
    - Blanch the stuffed dough.
    - Let cool by a second cooling.
    [2]
    2.  Method of preparing a pork-based cold meat according to claim 1, characterized in that, in addition to pig ears, it comprises pig ears and / or pig's nose.
    [3]
    3.  Method of preparing a pork-based cold meat according to claim 2, characterized in that it comprises a proportion of 80% ear by weight and 20% pig's ears and / or pig's bones by weight.
    [4]
    Four.  Method of preparing a pork-based cold meat according to any of the preceding claims characterized in that the peeling of the ears is carried out by burning with fire for a time between 3 and 7 seconds.
    [5]
    5.  Method of preparing a pork-based cold meat according to any of the preceding claims characterized in that the washing of the ears is carried out with drinking water for a period of ten minutes.
    [6]
    6.  - Procedure for preparing a pork-based cold meat according to any of the preceding claims, characterized in that the cooking of the ears is carried out at a temperature of 90-110 Celsius for a time between 1.5 hours and 2.5 hours, with salt addition.
    [7]
    7.  Method of preparing a pork-based cold meat according to claim 6, characterized in that the cooking of the ears is carried out at a temperature of 100 degrees Celsius for a period of two hours.
    [8]
    8.  Method of preparing a pork-based cold meat according to any of the preceding claims characterized in that the first cooling of the ears has a minimum duration of 24 hours.
    [9]
    9.  Process for preparing a pork-based cold meat according to any of the preceding claims, characterized in that the cutting of the ears is carried out by means of a dicing machine.
    [10]
    10.  Method of preparing a pork-based cold meat according to any of the preceding claims characterized in that the heating of the ears cut until tempered is carried out by immersion in water.
    [11]
    eleven.  Method of preparing a pork-based cold meat according to claim 10 characterized in that the heating of the ears cut until tempered is carried out by immersion in water for 15 min at 96 degrees Celsius.
    [12]
    12.  Method of preparing a pork-based cold meat according to any of the preceding claims characterized in that the kneading of the cut and tempered ears is carried out for a minimum of five minutes.
    [13]
    13.  Method of preparing a pork-based cold meat according to any of the preceding claims characterized in that prior to kneading it comprises a step of adding additives.
    [14]
    14.  Method of preparing a pork-based meat according to claim 13, characterized in that the step of adding additives comprises the addition of:
    -Nitrites, with a proportion between 1 and 3 gr / kg.
    -Sodium acetate, with a proportion between 1 and 3 gr / kg.
    -Garlic, with a proportion between 2 and 6 gr / Kg.
    -Perejil, with a proportion between 2 and 6 gr / Kg.
    [15]
    fifteen.  Method of preparing a pork-based cold meat according to claim 14 characterized in that the additive addition step comprises the addition of:
    -Nitrites, with a ratio of 2 gr / kg.
    -Sodium acetate, with a ratio of 2 gr / kg.
    -Garlic, with a ratio of 4 gr / Kg.
    -Perejil, with a ratio of 4 gr / Kg.
    [16]
    16.  Method of preparing a pork-based cold meat according to any of the preceding claims characterized in that before the blanching the ears embedded in molds are introduced, and they are demoulded after the second cooling.
    [17]
    17.  Method of preparing a pork-based cold meat according to any of the preceding claims characterized in that the blanching is carried out in a boiler until the product reaches a temperature of 70 degrees Celsius in its medulla.
    [18]
    18.  Method of preparing a pork-based cold meat according to claim 17 characterized in that the blanching is carried out in a boiler with a duration of 1.5 hours at a temperature of 75 degrees Celsius.
    [19]
    19.  Method of preparing a pork-based cold meat according to any of the preceding claims characterized in that the second cooling has a duration of at least one day at a temperature between +1 and +16 degrees Celsius.
    [20]
    twenty.  Method of preparing a pork-based cold meat according to any of the preceding claims characterized in that after the second cooling the finished product is stored at a temperature between +1 and +5 degrees Celsius.
    [21]
    twenty-one.  Cold meat based on pork ear characterized in that it comprises peeled, pre-washed, cut, grouped pork ears, cooked and stuffed.
    [22]
    22  Cold meat based on pork ear according to claim 21, characterized in that, in addition to pig ears, it comprises pig ears and / or pig's nose.
    [23]
    2. 3.  Pork-based cold meat according to claim 22, characterized in that it comprises a proportion of 80% ear by weight and 20% pig's ears and / or pig's bones by weight.
    [24]
    24.  Pork-based cold meat according to any of claims 21 to 23, characterized in that it comprises additives selected from:
    -Nitrites, with a proportion between 1 and 3 gr / kg.
    -Sodium acetate, with a proportion between 1 and 3 gr / kg.
    -Garlic, with a proportion between 2 and 6 gr / Kg.
    -Perejil, with a proportion between 2 and 6 gr / Kg.
    [25]
    25.  Pork-based cold meat according to claim 24 characterized in that it comprises additives selected from:
    6
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    7
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    -Nitrites, with a ratio of 2 gr / kg.
    -Sodium acetate, with a ratio of 2 gr / kg.
    -Garlic, with a ratio of 4 gr / Kg.
    -Perejil, with a ratio of 4 gr / Kg.
    8
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    同族专利:
    公开号 | 公开日
    ES2684751B1|2019-07-09|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    CN101653267A|2009-08-05|2010-02-24|泰祥集团技术开发有限公司|Preparation method of instant pig ears food with filling|
    CN106509662A|2016-11-24|2017-03-22|安徽新梦想食品有限公司|Instant pig ear products|
    法律状态:
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    优先权:
    申请号 | 申请日 | 专利标题
    ES201700414A|ES2684751B1|2017-03-30|2017-03-30|Procedure for preparing a meat based on pork ear and meat obtained by this procedure|ES201700414A| ES2684751B1|2017-03-30|2017-03-30|Procedure for preparing a meat based on pork ear and meat obtained by this procedure|
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