ES2136552B1 - "PROCEDURE FOR PREPARING SOBRASADA PACKAGED IN BLACK PEPPER COATED GUT". - Google Patents
"PROCEDURE FOR PREPARING SOBRASADA PACKAGED IN BLACK PEPPER COATED GUT".Info
- Publication number
- ES2136552B1 ES2136552B1 ES9701726A ES9701726A ES2136552B1 ES 2136552 B1 ES2136552 B1 ES 2136552B1 ES 9701726 A ES9701726 A ES 9701726A ES 9701726 A ES9701726 A ES 9701726A ES 2136552 B1 ES2136552 B1 ES 2136552B1
- Authority
- ES
- Spain
- Prior art keywords
- sobrasada
- water
- black pepper
- procedure
- casings
- 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
Links
- 238000000034 method Methods 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 5
- 244000203593 Piper nigrum Species 0.000 abstract 3
- 235000008184 Piper nigrum Nutrition 0.000 abstract 3
- 235000013614 black pepper Nutrition 0.000 abstract 3
- 150000003839 salts Chemical class 0.000 abstract 2
- 235000005979 Citrus limon Nutrition 0.000 abstract 1
- 244000131522 Citrus pyriformis Species 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000002803 maceration Methods 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 239000000052 vinegar Substances 0.000 abstract 1
- 235000021419 vinegar Nutrition 0.000 abstract 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Procedimiento para elaborar sobrasada envasada en tripa recubierta de pimienta negra, caracterizado porque en primer lugar se procede a la limpieza de la tripa natural en un baño de agua caliente -1-, eliminando previamente la sal con que estaban almacenadas, sumergiéndolas en 10 litros de agua -2- por cada litro de vinagre -3- y Kg. de limón -4-, a continuación se dejan las tripas en esta maceración, hasta que el agua -2- se enfría por sí sola, prosiguiendo después a la siguiente etapa que consistirá en un lavado abundante con agua corriente -5-, para posteriormente realizar un escurrido-6- de las tripas, una vez seca la tripa, se embucha -7- enella la carne de la sobrasada tratada por los métodos tradicionales y se ata debidamente, para acto seguido sumergir brevemente la sobrasada ya embuchada en un caldo de agua fría-8- con 200 g. de pimienta negra molida -9- por litro de agua -10- al 3% de sal -11-: a continuación se saca rápidamente la sobrasada de dicho caldo -8- se rocía -12- con pimienta negra molida -9- de manera que ésta quede adherida a su superficie, y, finalmente, se procede al colgado -13- de las piezas tratadas, trasladándolas seguidamente al secadero -14-, utilizando un método de secado lento consistente en mantener una temperatura no superior a 18 ºC, pasando entonces lahumedad del 98% al 85% en 72 horas.Procedure for making sobrasada packed in casings covered in black pepper, characterized in that the natural casing is firstly cleaned in a hot water bath -1-, previously removing the salt with which they were stored, submerging them in 10 liters of water -2- for each liter of vinegar -3- and Kg. of lemon -4-, then the guts are left in this maceration, until the water -2- cools on its own, then continuing to the next stage which will consist of an abundant wash with running water -5-, to later carry out a draining-6- of the casings, once the casing has dried, the meat of the sobrasada treated by traditional methods is stuffed -7- and tied properly, for immediately afterwards, briefly immerse the sobrasada already stuffed in a broth of cold water-8- with 200 g. ground black pepper -9- per liter of water -10- 3% salt -11-: then the sobrasada is quickly removed from said broth -8- it is sprinkled -12- with ground black pepper -9- so that it remains adhered to its surface, and, finally, the treated pieces are hung -13-, then transferred to the dryer -14-, using a slow drying method consisting of maintaining a temperature not exceeding 18 ºC, passing then the humidity from 98% to 85% in 72 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES9701726A ES2136552B1 (en) | 1997-08-04 | 1997-08-04 | "PROCEDURE FOR PREPARING SOBRASADA PACKAGED IN BLACK PEPPER COATED GUT". |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES9701726A ES2136552B1 (en) | 1997-08-04 | 1997-08-04 | "PROCEDURE FOR PREPARING SOBRASADA PACKAGED IN BLACK PEPPER COATED GUT". |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2136552A1 ES2136552A1 (en) | 1999-11-16 |
| ES2136552B1 true ES2136552B1 (en) | 2000-07-01 |
Family
ID=8300303
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES9701726A Expired - Lifetime ES2136552B1 (en) | 1997-08-04 | 1997-08-04 | "PROCEDURE FOR PREPARING SOBRASADA PACKAGED IN BLACK PEPPER COATED GUT". |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2136552B1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2180418B1 (en) * | 2001-03-19 | 2004-04-16 | Mel De Canostra, S.L. | PROCESS FOR OBTAINING OVERHEAD WITH HONEY AND PRODUCT OBTAINED. |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3019942A1 (en) * | 1980-05-24 | 1981-12-03 | Heino 2900 Oldenburg Jürgens jun. | METHOD FOR IMPROVING THE EDIBILITY OF SPICE-COATED SAUSAGES, IN PARTICULAR PEPPER SALAMI, AND DEVICE FOR CARRYING OUT THE METHOD |
| DE3135493A1 (en) * | 1981-09-08 | 1983-06-16 | Walter Busser KG, 2807 Achim | Unit for coating sausages with ground pepper |
-
1997
- 1997-08-04 ES ES9701726A patent/ES2136552B1/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| ES2136552A1 (en) | 1999-11-16 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EC2A | Search report published |
Date of ref document: 19991116 Kind code of ref document: A1 Effective date: 19991116 |
|
| GC2A | Exploitation certificate registered application with search report |
Effective date: 20030521 |
|
| PC2A | Transfer granted |
Owner name: BERNAT CARBONELL MATAS Effective date: 20140516 |