ES1216385U - Natural salmorejo instant preparation (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Natural salmorejo instant preparation, with the following percentage of mass of ingredients: 65-50% bread crumbs, 25-15% tomato powder, 10-5% oil, 8-5% garlic powder, 5-3% vinegar, and 4-2% salt, characterized by being obtained from the following stages or procedure: - A first stage in which the packaged mixture is prepared and consists of the following sub-steps: i. the mixture is made by adding the vinegar to the breadcrumbs progressively while stirring the mixture to homogenize it; ii. the mixture is filtered, passing it through a sieve to free it of possible lumps, with the aim that it incorporates the vinegar completely; iii. are added successively in dry, while stirring, garlic and salt are continued, then the oil is incorporated, and finally the tomato, continuing to stir the mixture until it is completely homogenized so that it is packaged in an impermeable and hermetic food container , ready for distribution. - A second stage in which salmorejo ready to drink is prepared by pouring 250 grams of packed product per liter of boiling water, and stirring and crushing, until it is completely uniform and homogeneous. (Machine-translation by Google Translate, not legally binding)

Description

OBJECT OF THE INVENTION

The present invention relates to a process for obtaining instant natural salmorejo.

5 The global process will be divided into two large, well-differentiated phases,

a first industrial and another domestic for final consumption, where the saving of time and space are his most important contributions to the state of the art.

Traditional recipes and elaborations are based on the idea of preparing all the ingredients and performing all the steps step by step until obtaining the

The final product, while the method described in the present invention saves a large part of the steps and ends up obtaining a final product in practically one step, its advantages being the following:

- It is the only natural salmorejo dehydrated with all components except water, avoiding the cold chain that

15 specify the current ones.

- There is a significant saving of space, with a ratio 1 to 6-7.

- It prepares very fast because practically you have to perform a single final step.

- Ya Neva incorporated the oil and vinegar.

20 - It allows to prepare an exact quantity that is required at the moment,

avoiding waste.

The industrial application of this invention is within the elaboration of salmorejos, and more specifically natural salmorejo of instantaneous preparation.

25 BACKGROUND OF THE INVENTION

Although no identical invention has been found to that described, we present below the documents found that reflect the state of the art related to it.

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Thus, document ES2471979A1 refers to a procedure for obtaining food concentrates, which establishes the following operational phases: - A first whipping phase is carried out, in which the vegetables in question are mixed with salt, oil , bread, preservatives and thickeners-emulsifiers, with the particularity that said thickeners-emulsifiers materialize in vegetable gums such as Garrofin Gum, Guar Gum, Xantana Gum, Tara Gum or mixture thereof.- Once the first shake has been made, wine vinegar and lemon juice, or citric acid, are added and a second shake is carried out - The product obtained is screened to obtain a final product in the form of a very viscous cream.- The product is packed in an inert atmosphere, closing it Hermetically and leaving the container protected from sunlight. The process of the aforementioned invention, although it has phases similar to those of the main invention, is a different elaboration from the final product obtained.

Document ES2259934B1 describes a formula prepared from the addition of Killay extracts to a food product oriented to the additive Mediterranean cuisine based on the use of saponins with fresh leaf pulp of rosemary, thyme and sage. Employees extract Killay and essential oils from all three plants. This formula is based on the industrial preparation of foods typical of the Mediterranean diet, whose recipes are proposed as examples, with value for the improvement of diets and the maintenance of health. The aforementioned invention is not related to the process of making natural salmorejo object of the main invention.

Conclusions: As can be seen from the research carried out, none of the documents found solves the problems posed as the proposed invention does.

DESCRIPTION OF THE INVENTION

The procedure for obtaining natural salmorejo of instant preparation object of the present invention is constituted from the following steps:

Industrial phase Preparation of packaged dehydrated mixture

Starting from the following mass percentages:

 65-50%

 Bread crumbs

 25-15%

 Tomato powder

 10-5%

 Oil

 8-5%

 Garlic powder

 5-3%

 Vinegar

 4-2%

 Salt

i. - Elaboration of the mixture. The vinegar is added to the breadcrumbs progressively while stirring the mixture to homogenize it.

ii. - Filtering: the mixture is passed through a sieve to free it from possible lumps. The object is to fully incorporate the vinegar

iii. - They are successively added dry, while stirring, garlic and salt are continued; later e! oil, and finally the

15 tomato We continue stirring the mixture until it is completely homogenized.

iv. - Packaging. The mixture is packaged in a waterproof and airtight food container ready for distribution.

Consumption phase Preparation of salmoreio ready to take

v. - Fine tunning. 250 grams of packed product are poured per 20 liter of boiling water, and it is removed and stirred well with turmix (trituration arm),

until it is completely uniform and homogeneous. The resulting mixture can be used hot as an accompaniment to meats or other dishes, although to use it as a cold salmorejo, it is advisable to enter the refrigerator or add ice cubes. It admits to incorporate cooked egg and ham 25 sliced on the plate already served, at the consumer's will.

DESCRIPTION OF A PREFERRED EMBODIMENT

A preferred embodiment of the process of obtaining 250 grams of dehydrated product plus 1 liter of water for natural salmorejo instant preparation object of the present invention can be based on the following 5 steps:

i. - Elaboration of the mixture. 10 grams of vinegar are added to 145 grams of breadcrumbs progressively while stirring the mixture to homogenize it,

ii. - The mixture is filtered by passing it through a sieve so that it incorporates 10 the vinegar and frees it from lumps.

iii. - 17 grams of garlic powder, 8 grams of salt are added while stirring is continued; We add 20 g of oil to the mixture progressively and continue mixing. Finally we are incorporating 50 grams of tomato until its total homogenization.

15 iv.- Packaging. The mixture is packaged in a food container

Waterproof and hermetic ready for distribution.

v.- Commissioning. 250 grams of packed product are poured per liter of boiling water, and it is removed and stirred with a mixer. Serve hot, or cool in the fridge or add ice cubes.

Claims (1)

1.- Salmorejo natural instant preparation, with the following percentage by mass of ingredients: 65-50% breadcrumbs, 25-15% tomato powder, 10-5% oil, 8-5% garlic powder, 5-3% vinegar, and 45 2% salt, characterized by being obtained from the following stages or process: - A first stage in which the packaged mixture is prepared and consisting of the following sub-stages: i. - the mixture is made by adding the vinegar to the breadcrumbs 10 while stirring the mixture to homogenize it; ii. - the mixture is filtered, passing it through a sieve to free it from possible lumps, in order to fully incorporate the vinegar; iii. - they are added successively in dry, while continuing with the agitation, garlic and salt, then the oil is incorporated, and finally the 15 tomato, continuing to stir the mixture until completely homogenized so that it is packaged in a waterproof and airtight food container, ready for distribution. - A second stage in which the ready-to-eat salmorejo is prepared by pouring 250 grams of packed product per liter of boiling water, and 20 removed and crushed, until completely uniform and homogeneous.