ES1216385U - Natural salmorejo instant preparation (Machine-translation by Google Translate, not legally binding) - Google Patents
Natural salmorejo instant preparation (Machine-translation by Google Translate, not legally binding) Download PDFInfo
- Publication number
- ES1216385U ES1216385U ES201800289U ES201800289U ES1216385U ES 1216385 U ES1216385 U ES 1216385U ES 201800289 U ES201800289 U ES 201800289U ES 201800289 U ES201800289 U ES 201800289U ES 1216385 U ES1216385 U ES 1216385U
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- Prior art keywords
- mixture
- vinegar
- salmorejo
- stirring
- oil
- Prior art date
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- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 23
- 239000000052 vinegar Substances 0.000 claims abstract description 13
- 235000021419 vinegar Nutrition 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 7
- 235000012813 breadcrumbs Nutrition 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 229940029982 garlic powder Drugs 0.000 claims abstract description 4
- 240000002234 Allium sativum Species 0.000 claims abstract description 3
- 235000004611 garlic Nutrition 0.000 claims abstract description 3
- 239000004615 ingredient Substances 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims abstract description 3
- 241000227653 Lycopersicon Species 0.000 claims abstract 4
- 238000013019 agitation Methods 0.000 claims 1
- 239000003921 oil Substances 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 239000012467 final product Substances 0.000 description 4
- 240000003768 Solanum lycopersicum Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000001412 Mediterranean diet Nutrition 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- 240000002657 Thymus vulgaris Species 0.000 description 1
- 235000007303 Thymus vulgaris Nutrition 0.000 description 1
- 229920001938 Vegetable gum Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000002020 sage Nutrition 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 239000001585 thymus vulgaris Substances 0.000 description 1
- 238000001665 trituration Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
OBJETO DE LA INVENCI6NOBJECT OF THE INVENTION
La presente invention se refiere a un proceso de obtencion de salmorejo natural instantaneo.The present invention relates to a process for obtaining instant natural salmorejo.
5 El proceso global se dividirla en dos grandes fases bien diferenciadas,5 The global process will be divided into two large, well-differentiated phases,
una primera industrial y otra domestica para consumo final, donde el ahorro de tiempo y espacio son sus mas importantes aportaciones al estado de la tecnica.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.
Las recetas y elaboraciones tradicionales parten de la idea de preparar todos los ingredientes y realizar todas las etapas paso a paso hasta obtener elTraditional recipes and elaborations are based on the idea of preparing all the ingredients and performing all the steps step by step until obtaining the
10 producto final, mientras que el metodo que describe la presente invention ahorra gran parte de los pasos y termina obteniendo un producto final en practicamente un paso, siendo sus ventajas las siguientes: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:
- Es el unico salmorejo natural de deshidratado con todos los componentes excepto el agua, evitando la cadena de frio que- It is the only natural salmorejo dehydrated with all components except water, avoiding the cold chain that
15 precisan los actuales.15 specify the current ones.
- Existe un importante ahorro de espacio, con una relation 1 a 6-7.- There is a significant saving of space, with a ratio 1 to 6-7.
- Se prepara muy rapido pues practicamente hay que realizar un solo paso final.- It prepares very fast because practically you have to perform a single final step.
- Ya Neva incorporado el aceite y vinagre.- Ya Neva incorporated the oil and vinegar.
20 - Permite preparar una cantidad exacta que se precise en el momento,20 - It allows to prepare an exact quantity that is required at the moment,
evitando desperdicios.avoiding waste.
La aplicacion industrial de esta invention se encuentra dentro de la elaboration de salmorejos, y mas concretamente salmorejo natural de preparation instantanea.The industrial application of this invention is within the elaboration of salmorejos, and more specifically natural salmorejo of instantaneous preparation.
25 ANTECEDENTES DE LA INVENClON25 BACKGROUND OF THE INVENTION
Aunque no se ha encontrado ninguna invencidn identica a la descrita, exponemos a continuation los documentos encontrados que reflejan el estado de la tecnica relacionado con la misma.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.
55
1010
15fifteen
20twenty
2525
3030
Asi el documento ES2471979A1 se refiere a un procedimiento de obtencion de concentrados alimenticios, que en el mismo se establecen las siguientes fases operativas: - Se efectua una primera fase de batida, en la que se mezclan los vegetales de que se trate con sal, aceite, pan, conservantes y espesantes-emulgentes, con la particularidad de que dichos espesantes- emulgentes se materializan en gomas vegetales tales como Goma garrofin, Goma Guar, Goma Xantana, Goma Tara o mezcla de las mismas.- Una vez realizada la primera batida, se adiciona vinagre de vino y zumo de limon, o acido citrico, y se efectua una segunda batida - El producto obtenido se tamiza para obtener un producto final en forma de crema muy viscosa.- Se procede al envasado del producto en atmosfera inerte, cerrandolo hermeticamente y dejando el envase protegido frente a la luz del sol. El procedimiento de la citada invencion, aunque tiene fases parecidas a las de la invencion principal, se trata de una elaboracion distinta al producto final que se obtiene.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.
El documento ES2259934B1 describe una formula preparada a partir de la adicion de extractos de Killay a un producto alimenticio orientado a la cocina mediterranea aditiva basada en el uso de saponinas con pulpa de hojas frescas de romero, tomillo y salvia. Los empleados extraen Killay y aceites esenciales de las tres plantas. Esta formula se basa en la preparacion industrial de alimentos propios de la dieta mediterranea, cuyas recetas se proponen como ejemplos, con valor para la mejora de las dietas y el mantenimiento de la salud. La citada invencion no guarda relacion con el proceso de elaboracion de salmorejo natural objeto de la invencion principal.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.
Conclusiones: Como se desprende de la investigacion realizada, ninguno de los documentos encontrados soluciona los problemas planteados como lo hace la invencion propuesta.Conclusions: As can be seen from the research carried out, none of the documents found solves the problems posed as the proposed invention does.
DESCRIPClON DE LA INVENCIONDESCRIPTION OF THE INVENTION
El procedimiento de obtencion de salmorejo natural de preparacion instantanea objeto de la presente invencion se constituye a partir de las siguientes etapas:The procedure for obtaining natural salmorejo of instant preparation object of the present invention is constituted from the following steps:
Fase industrial. Preparation de mezcla deshidratada envasadaIndustrial phase Preparation of packaged dehydrated mixture
Partiendo de tos siguientes porcentajes en masa:Starting from the following mass percentages:
- 65-50% 65-50%
- Pan rallado Bread crumbs
- 25-15% 25-15%
- Tomate en polvo Tomato powder
- 10-5% 10-5%
- Aceite Oil
- 8-5% 8-5%
- Ajo en polvo Garlic powder
- 5-3% 5-3%
- Vinagre Vinegar
- 4-2% 4-2%
- Sal Salt
i. - Elaboration de la mezcla. Se anade el vinagre al pan rallado de forma 10 progresiva mientras se agita la mezcla para homogeneizarla.i. - Elaboration of the mixture. The vinegar is added to the breadcrumbs progressively while stirring the mixture to homogenize it.
ii. - Filtrado: se hace pasar la mezcla por un tamiz para liberarla de posibles grumos. El objeto es que incorpore totalmente el vinagreii. - Filtering: the mixture is passed through a sieve to free it from possible lumps. The object is to fully incorporate the vinegar
iii. - Se anaden sucesivamente en seco, mientras se continua la agitation, el ajo y la sal; posteriormente se incorpora e! aceite, y por ultimo eliii. - They are successively added dry, while stirring, garlic and salt are continued; later e! oil, and finally the
15 tomate. Continuamos removiendo la mezcla hasta su total homogeneizacion.15 tomato We continue stirring the mixture until it is completely homogenized.
iv. - Envasado. La mezcla se envasa en un envase alimentario impermeable y hermetico listo para su distribution.iv. - Packaging. The mixture is packaged in a waterproof and airtight food container ready for distribution.
Fase de consumo. Preparation de salmoreio listo para tomarConsumption phase Preparation of salmoreio ready to take
v. - Puesta a punto. Se vierten 250 gramos de producto envasado por 20 litro de agua hirviendo, y se remueve y agita bien con turmix (brazo trituration),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),
hasta que quede totalmente uniforme y homogeneo. La mezcla resultante puede usarse en caliente como acompahamiento de carnes u otros platos, aunque para usarlo como un salmorejo en frio, se aconseja entrar en frigorifico o bien anadir unos cubitos de hielo. Admite incorporar huevo cocido y jamon 25 troceado sobre el plato ya servido, a voluntad del consumidor.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.
DESCRIPCI6N DE UNA REALIZACION PREFERENTEDESCRIPTION OF A PREFERRED EMBODIMENT
Una realizacion preferente del procedimiento de obtencion de 250 gramos de producto deshidratado mas 1 litro de agua para salmorejo natural de preparacion instantanea objeto de la presente invencion, puede basarse en las 5 siguientes etapas: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 de la mezcla. Se anaden 10 gramos de vinagre a 145 gramos de pan rallado de forma progresiva mientras se agita la mezcla para homogeneizarla,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. - se filtra la mezcla haciendola pasar por un tamiz para que incorpore 10 el vinagre y liberarla de grumos.ii. - The mixture is filtered by passing it through a sieve so that it incorporates 10 the vinegar and frees it from lumps.
iii. - se anaden 17 gramos de ajo en polvo, 8 gramos de sal mientras se continua con la agitation; incorporamos 20 g de aceite a la mezcla de forma progresiva y se continua mezclando. Finalmente vamos incorporando 50 gramos de tomate hasta su total homogeneizacion.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.- Envasado. La mezcla se envasa en un envase alimentario15 iv.- Packaging. The mixture is packaged in a food container
impermeable y hermetico listo para su distribution.Waterproof and hermetic ready for distribution.
v.- Puesta a punto. Se vierten 250 gramos de producto envasado por litro de agua hirviendo, y se remueve y agita con batidora. Servir a continuation en caliente, o bien enfriar en frigorifico o anadir unos cubitos de hielo.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)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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ES201800289U ES1216385Y (en) | 2018-05-14 | 2018-05-14 | Natural Salmorejo Instant Preparation |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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ES201800289U ES1216385Y (en) | 2018-05-14 | 2018-05-14 | Natural Salmorejo Instant Preparation |
Publications (2)
Publication Number | Publication Date |
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ES1216385U true ES1216385U (en) | 2018-08-08 |
ES1216385Y ES1216385Y (en) | 2018-10-29 |
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ES201800289U Expired - Fee Related ES1216385Y (en) | 2018-05-14 | 2018-05-14 | Natural Salmorejo Instant Preparation |
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Country | Link |
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ES (1) | ES1216385Y (en) |
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- 2018-05-14 ES ES201800289U patent/ES1216385Y/en not_active Expired - Fee Related
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