ES2115530A1 - New cold meat product of the "porqueta" piglet type, and procedure for the manufacture thereof. - Google Patents

New cold meat product of the "porqueta" piglet type, and procedure for the manufacture thereof.

Info

Publication number
ES2115530A1
ES2115530A1 ES09600933A ES9600933A ES2115530A1 ES 2115530 A1 ES2115530 A1 ES 2115530A1 ES 09600933 A ES09600933 A ES 09600933A ES 9600933 A ES9600933 A ES 9600933A ES 2115530 A1 ES2115530 A1 ES 2115530A1
Authority
ES
Spain
Prior art keywords
procedure
porqueta
piglet
manufacture
type
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
ES09600933A
Other languages
Spanish (es)
Other versions
ES2115530B1 (en
Inventor
Barragan Manuel Martinez
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.)
MARTINEZ BARRAGAN SA
Original Assignee
MARTINEZ BARRAGAN SA
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 MARTINEZ BARRAGAN SA filed Critical MARTINEZ BARRAGAN SA
Priority to ES09600933A priority Critical patent/ES2115530B1/en
Publication of ES2115530A1 publication Critical patent/ES2115530A1/en
Application granted granted Critical
Publication of ES2115530B1 publication Critical patent/ES2115530B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Abstract

New cold meat product of the "porqueta" piglet type, and procedure for the manufacture thereof. The procedure comprises the gutting and boning of pigs or piglets, followed by salting, seasoning and leaving to stand for 24-48 hours, after which it is (optionally) stuffed and sewn back together. The product sewn back together is roasted at 180-330 degree C for 3.5-6 hours. The product obtained has applications in the food industry.
ES09600933A 1996-04-24 1996-04-24 NEW MEAT MEAT PRODUCT, PORQUET TYPE AND PROCESS FOR ITS MANUFACTURE. Expired - Fee Related ES2115530B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES09600933A ES2115530B1 (en) 1996-04-24 1996-04-24 NEW MEAT MEAT PRODUCT, PORQUET TYPE AND PROCESS FOR ITS MANUFACTURE.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES09600933A ES2115530B1 (en) 1996-04-24 1996-04-24 NEW MEAT MEAT PRODUCT, PORQUET TYPE AND PROCESS FOR ITS MANUFACTURE.

Publications (2)

Publication Number Publication Date
ES2115530A1 true ES2115530A1 (en) 1998-06-16
ES2115530B1 ES2115530B1 (en) 1998-12-01

Family

ID=8294606

Family Applications (1)

Application Number Title Priority Date Filing Date
ES09600933A Expired - Fee Related ES2115530B1 (en) 1996-04-24 1996-04-24 NEW MEAT MEAT PRODUCT, PORQUET TYPE AND PROCESS FOR ITS MANUFACTURE.

Country Status (1)

Country Link
ES (1) ES2115530B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2209605A1 (en) * 2002-03-20 2004-06-16 Jose Caballero Fernandez Procedure is for obtaining candied meat product and involves piece of pork loin, chine, cross-piece, slice, pork-stuffed roll, knuckle or round of veal

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2200694B1 (en) * 2002-06-13 2005-06-16 Jose Caballero Fernandez PREQUINED LAMB AND PROCEDURE FOR THEIR DEVELOPMENT.

Non-Patent Citations (7)

* Cited by examiner, † Cited by third party
Title
Aleta de ternera rellena. La Cocina Paso a Paso. Sarpe 1979. Pßgina 2220 *
ANA AULINA. Fiambre de Gallina. Comer en Familia. Diciembre 1989. Pßgina 17 *
Cerdo con ciruelas. La Cocina Paso a Paso. Sarpe 1979. Pßginas 2218-2219 *
EVA PEREZ. Poularda Chafroid. Cocina de Navidad. Noviembre 1993. Pßgina 42 *
Paletilla de cerdo con relleno de manzanas y avellanas. La Cocina Paso a Paso. Sarpe 1979. Pßgina 2220 *
Pierna de Cordero rellena. Gran Enciclopedia de la Cocina. 1993. Pßgina 166 *
SOLE BELLO. Relleno. Comer en Familia. Oto±o 1987. Pßgina 22 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2209605A1 (en) * 2002-03-20 2004-06-16 Jose Caballero Fernandez Procedure is for obtaining candied meat product and involves piece of pork loin, chine, cross-piece, slice, pork-stuffed roll, knuckle or round of veal

Also Published As

Publication number Publication date
ES2115530B1 (en) 1998-12-01

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