ES2081260A1 - Procedimiento para la fabricacion de sobrasada madurada envasada. - Google Patents

Procedimiento para la fabricacion de sobrasada madurada envasada.

Info

Publication number
ES2081260A1
ES2081260A1 ES09401377A ES9401377A ES2081260A1 ES 2081260 A1 ES2081260 A1 ES 2081260A1 ES 09401377 A ES09401377 A ES 09401377A ES 9401377 A ES9401377 A ES 9401377A ES 2081260 A1 ES2081260 A1 ES 2081260A1
Authority
ES
Spain
Prior art keywords
mixture
sobrasada
matured
packaged
manufacture
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
ES09401377A
Other languages
English (en)
Other versions
ES2081260B1 (es
Inventor
Cabrera Antonio Carrasco
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
CARNICAS LABARI S A
Original Assignee
CARNICAS LABARI S A
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by CARNICAS LABARI S A filed Critical CARNICAS LABARI S A
Priority to ES09401377A priority Critical patent/ES2081260B1/es
Publication of ES2081260A1 publication Critical patent/ES2081260A1/es
Application granted granted Critical
Publication of ES2081260B1 publication Critical patent/ES2081260B1/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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  • Meat, Egg Or Seafood Products (AREA)

Abstract

PROCEDIMIENTO PARA LA FABRICACION DE SOBRASADA MADURADA ENVASADA. COMPRENDE: (A) MEZCLAR MAGRO DE CERDO IBERICO CON TOCINO DE CERDO IBERICO EN UNAS PROPORCIONES DE 20-60 POR CIENTO Y 80-40 POR CIENTO EN PESO RESPECTIVAMENTE, PICANDO LA MEZCLA A UN TAMAÑO DE PARTICULA INFERIOR A 5 MM DE DIAMETRO; (B) AMASAR EL PRODUCTO PICADO CON 1,5-3 POR CIENTO DE SAL Y 4-7 POR CIENTO DE PIMENTON EN UNA AMASADORA MECANICA HASTA OBTENER UNA MASA HOMOGENEA Y SUAVE; (C) EMBUTIR LA MASA EN TRIPAS CON UN CALIBRE DE 70-120 MM DE DIAMETRO A VACIO; (D) CURAR LA MASA EMBUTIDA DURANTE 2 A 4 MESES EN SECADEROS; (E) REFRIGERAR LAS PIEZAS A UNA TEMPERATURA COMPRENDIDA ENTRE -5 Y -15 C; (F) OPCIONALMENTE PRENSAR LAS PIEZAS REFRIGERADAS Y CORTARLAS CON UNA CORTADORA DE EMBUTIDO EN TROZOS CON LA FORMA QUE SE DESEE ELIMINANDO O NO LA TRIPA; (G) ENVASAR LOS TROZOS DE SOBRASADA Y TERMOSELLAR A VACIO LOS ENVASES. APLICACION EN LA INDUSTRIA ALIMENTARIA.
ES09401377A 1994-06-23 1994-06-23 Procedimiento para la fabricacion de sobrasada madurada envasada. Expired - Lifetime ES2081260B1 (es)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES09401377A ES2081260B1 (es) 1994-06-23 1994-06-23 Procedimiento para la fabricacion de sobrasada madurada envasada.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES09401377A ES2081260B1 (es) 1994-06-23 1994-06-23 Procedimiento para la fabricacion de sobrasada madurada envasada.

Publications (2)

Publication Number Publication Date
ES2081260A1 true ES2081260A1 (es) 1996-02-16
ES2081260B1 ES2081260B1 (es) 1996-09-16

Family

ID=8286684

Family Applications (1)

Application Number Title Priority Date Filing Date
ES09401377A Expired - Lifetime ES2081260B1 (es) 1994-06-23 1994-06-23 Procedimiento para la fabricacion de sobrasada madurada envasada.

Country Status (1)

Country Link
ES (1) ES2081260B1 (es)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2149092A1 (es) * 1998-04-08 2000-10-16 Carbonell Matas Bernat Procedimiento para la elaboracion de embutidos.
WO2006106167A1 (es) * 2005-04-07 2006-10-12 Navarretinto, S. L. Procedimiento de preparación de derivados cárnicos memoria descriptiva.

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2007983A6 (es) * 1988-08-05 1989-07-01 Francisco Tejedor Garcia S A Procedimiento para la preparacion y envasado de sobrasada.
ES2042413A1 (es) * 1992-04-28 1993-12-01 Carnicos De Manacor S A Procam Perfeccionamientos en el proceso de fabricacion de sobrasada madurada envasada.

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2007983A6 (es) * 1988-08-05 1989-07-01 Francisco Tejedor Garcia S A Procedimiento para la preparacion y envasado de sobrasada.
ES2042413A1 (es) * 1992-04-28 1993-12-01 Carnicos De Manacor S A Procam Perfeccionamientos en el proceso de fabricacion de sobrasada madurada envasada.

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2149092A1 (es) * 1998-04-08 2000-10-16 Carbonell Matas Bernat Procedimiento para la elaboracion de embutidos.
WO2006106167A1 (es) * 2005-04-07 2006-10-12 Navarretinto, S. L. Procedimiento de preparación de derivados cárnicos memoria descriptiva.
ES2259927A1 (es) * 2005-04-07 2006-10-16 Navarretinto, S.L. Procedimiento de preparacion de derivados carnicos.

Also Published As

Publication number Publication date
ES2081260B1 (es) 1996-09-16

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