ES2125197B1 - MANUFACTURING PROCEDURE FOR A TUNID HAMBURGER AND PRODUCT SO OBTAINED. - Google Patents

MANUFACTURING PROCEDURE FOR A TUNID HAMBURGER AND PRODUCT SO OBTAINED.

Info

Publication number
ES2125197B1
ES2125197B1 ES09700989A ES9700989A ES2125197B1 ES 2125197 B1 ES2125197 B1 ES 2125197B1 ES 09700989 A ES09700989 A ES 09700989A ES 9700989 A ES9700989 A ES 9700989A ES 2125197 B1 ES2125197 B1 ES 2125197B1
Authority
ES
Spain
Prior art keywords
product
manufacturing procedure
tunid
hamburger
well
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.)
Expired - Lifetime
Application number
ES09700989A
Other languages
Spanish (es)
Other versions
ES2125197A1 (en
Inventor
Biedma Rafael Flores
Biedma Jose Jaime Flores
Biedma Ignacio Flores
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.)
PESCADOS Y SALAZONES LA HIGUER
Original Assignee
PESCADOS Y SALAZONES LA HIGUER
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 PESCADOS Y SALAZONES LA HIGUER filed Critical PESCADOS Y SALAZONES LA HIGUER
Priority to ES09700989A priority Critical patent/ES2125197B1/en
Publication of ES2125197A1 publication Critical patent/ES2125197A1/en
Application granted granted Critical
Publication of ES2125197B1 publication Critical patent/ES2125197B1/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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  • Meat, Egg Or Seafood Products (AREA)

Abstract

Procedimiento de fabricación de una hamburguesa de túnidos y producto así obtenido. Este procedimiento consiste en el picado de carne de túnidos diversos, en proporción del 60 al 80 %, junto con panceta de cerdo, del 10 al 30 % y su amasado con agua, entre el 10 y el 30 %, así como un aderezante, pasando luego a su embutido y al formado de la pieza, la cual recibe su envasado unitario y/o se procede a su empaquetado, así como a su incorporación a la cadena de frío. Figura 1.Manufacturing procedure for a tuna burger and the product thus obtained. This procedure consists of mincing meat from various tuna, in a proportion of 60 to 80%, together with pork belly, from 10 to 30% and its kneading with water, between 10 and 30%, as well as a dressing, then going to its sausage and to the forming of the piece, which receives its unit packaging and / or proceeds to its packaging, as well as its incorporation into the cold chain. Figure 1.

ES09700989A 1997-05-08 1997-05-08 MANUFACTURING PROCEDURE FOR A TUNID HAMBURGER AND PRODUCT SO OBTAINED. Expired - Lifetime ES2125197B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES09700989A ES2125197B1 (en) 1997-05-08 1997-05-08 MANUFACTURING PROCEDURE FOR A TUNID HAMBURGER AND PRODUCT SO OBTAINED.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES09700989A ES2125197B1 (en) 1997-05-08 1997-05-08 MANUFACTURING PROCEDURE FOR A TUNID HAMBURGER AND PRODUCT SO OBTAINED.

Publications (2)

Publication Number Publication Date
ES2125197A1 ES2125197A1 (en) 1999-02-16
ES2125197B1 true ES2125197B1 (en) 1999-10-01

Family

ID=8299221

Family Applications (1)

Application Number Title Priority Date Filing Date
ES09700989A Expired - Lifetime ES2125197B1 (en) 1997-05-08 1997-05-08 MANUFACTURING PROCEDURE FOR A TUNID HAMBURGER AND PRODUCT SO OBTAINED.

Country Status (1)

Country Link
ES (1) ES2125197B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2165807A1 (en) * 2000-05-30 2002-03-16 Sousa Serrano Joao Alberto De Procedure for making cod hamburger uses equal proportions of potato and desalted cod with eggs in the proportion of a fifth part

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2317782B1 (en) * 2007-06-21 2010-01-07 Aires Virgen Extra, S.L. EMBUTIDO AND PROCEDURE OF OBTAINING THE SAME.
ES2483041B1 (en) * 2013-02-04 2015-05-12 Andrea Martínez S.L. Tuna mojama substitute and procedure for obtaining it

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH629086A5 (en) * 1981-08-04 1982-04-15 Wyss Albert Urfer Process for producing a fish frying sausage
JPS63313565A (en) * 1987-06-16 1988-12-21 Miyagi Sangyo Kk Production of tuna hamburger
WO1993000830A1 (en) * 1991-07-12 1993-01-21 Alois Gourmet Sausage Fish-containing dietetic sausage and process for preparing the same
ES2036470B1 (en) * 1991-09-04 1993-12-16 Lancelot Tunidos S L A HAMBURGER TYPE FOOD PRODUCT
ES2046946B1 (en) * 1992-04-30 1994-08-16 Tunimar S A PROCEDURE TO PREPARE A FOOD PRODUCT BASED ON FAT AND SEMI-FAT BLUE FISH.
ES2071589B1 (en) * 1993-11-25 1996-01-16 Carnicas Serrano S L PROCEDURE FOR OBTAINING A NEW FOOD PRODUCT EMULSIFIED AND GELIFIED, BASED ON MEAT AND SMOKED SALMON.
DE4431009A1 (en) * 1994-08-31 1996-03-07 Roy Wallace Prepn. of firm fish sausage by partly freezing fish pieces
JPH08242819A (en) * 1995-03-14 1996-09-24 Koyo Kawasaki Vienna sausage of tuna and its production

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2165807A1 (en) * 2000-05-30 2002-03-16 Sousa Serrano Joao Alberto De Procedure for making cod hamburger uses equal proportions of potato and desalted cod with eggs in the proportion of a fifth part

Also Published As

Publication number Publication date
ES2125197A1 (en) 1999-02-16

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