ES2136579B1 - Procedimiento y producto para el cocinado de aves. - Google Patents

Procedimiento y producto para el cocinado de aves.

Info

Publication number
ES2136579B1
ES2136579B1 ES009800930A ES9800930A ES2136579B1 ES 2136579 B1 ES2136579 B1 ES 2136579B1 ES 009800930 A ES009800930 A ES 009800930A ES 9800930 A ES9800930 A ES 9800930A ES 2136579 B1 ES2136579 B1 ES 2136579B1
Authority
ES
Spain
Prior art keywords
cooking
product
procedure
bird
poultry
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 - Fee Related
Application number
ES009800930A
Other languages
English (en)
Other versions
ES2136579A1 (es
Inventor
Garcia Francisco Salas
Grijota Mariano Sanchez
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to ES009800930A priority Critical patent/ES2136579B1/es
Publication of ES2136579A1 publication Critical patent/ES2136579A1/es
Application granted granted Critical
Publication of ES2136579B1 publication Critical patent/ES2136579B1/es
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)
  • Seasonings (AREA)
  • Fodder In General (AREA)
  • Feed For Specific Animals (AREA)

Abstract

Procedimiento y producto para el cocinado de aves, especialmente de pollos asados, consistiendo en introducir, en el interior del ave previamente a su cocinado, una cantidad determinada de un producto formado por la mezcla de diferentes ingredientes, tales como la sal, el comino, la pimienta negra, la cayena, el tomillo y el orégano en proporciones definidas y añadir finalmente un diente de ajo, consiguiendo de esta forma, y mediante su posterior cocinado, un sabor específico y característico muy apropiado a la suavidad de la carne de ave.
ES009800930A 1998-05-04 1998-05-04 Procedimiento y producto para el cocinado de aves. Expired - Fee Related ES2136579B1 (es)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES009800930A ES2136579B1 (es) 1998-05-04 1998-05-04 Procedimiento y producto para el cocinado de aves.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES009800930A ES2136579B1 (es) 1998-05-04 1998-05-04 Procedimiento y producto para el cocinado de aves.

Publications (2)

Publication Number Publication Date
ES2136579A1 ES2136579A1 (es) 1999-11-16
ES2136579B1 true ES2136579B1 (es) 2000-08-16

Family

ID=8303662

Family Applications (1)

Application Number Title Priority Date Filing Date
ES009800930A Expired - Fee Related ES2136579B1 (es) 1998-05-04 1998-05-04 Procedimiento y producto para el cocinado de aves.

Country Status (1)

Country Link
ES (1) ES2136579B1 (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2178553B1 (es) * 2000-06-30 2004-08-01 Hilario Guillen Oliver Un condimento para pollos y carnes en general.
ES2326508B1 (es) * 2008-04-09 2010-06-22 Rosa Amaya Rodriguez Alvarez Aliño para todo tipo de carnes.

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3936651A1 (de) * 1989-11-03 1991-05-08 Zvonimir Kolaric Saucenmischung
ES2064269B1 (es) * 1993-03-12 1995-07-16 Robles Juan Francisco Segura Procedimiento para la preparacion de aves precocinadas deshuesadas.

Also Published As

Publication number Publication date
ES2136579A1 (es) 1999-11-16

Similar Documents

Publication Publication Date Title
KR101119227B1 (ko) 친환경 육우를 이용한 육포 및 그의 제조방법
CN104705676A (zh) 一种卤香牛肉的制作方法
CN103385451A (zh) 一种营养美味的海鲜酱及其制作方法
KR20130142640A (ko) 조미액 및 이를 이용한 닭 육포 제조방법
KR20160051916A (ko) 대왕오징어를 이용한 튀김용 가공식품 및 그 제조방법
KR101870092B1 (ko) 등갈비 바비큐 시즈닝 분말
ES2136579B1 (es) Procedimiento y producto para el cocinado de aves.
CN109122900A (zh) 一种香辣味豆皮及其制备方法
CN100462018C (zh) 风干肉食品的制法
CN106942687A (zh) 一种羊肉汤去膻提味料包
CN108420039A (zh) 一种复合型固态调味料及其制备方法
KR101010075B1 (ko) 오리 후라이드의 제조방법 및 상기 방법으로 제조된 오리 후라이드
KR100930084B1 (ko) 홍어 삼합 소시지 및 그 제조방법
CN104305393A (zh) 一种胡辣汤包料及基于胡辣汤包料制作胡辣汤的方法
ES2036470B1 (es) Un producto alimenticio tipo hamburguesa
CN101584482A (zh) 樟茶鸭的制作工艺及制得的樟茶鸭
CN103584133A (zh) 一种五香酱肉的制作方法
CN103892291A (zh) 一种风干肉及其制作方法
KR101862573B1 (ko) 머리고기 소시지 및 이의 제조방법
KR101914976B1 (ko) 내장탕 제조방법 및 그 방법으로 제조된 내장탕
KR20120099825A (ko) 흑마늘을 이용한 삼계탕의 제조방법
KR100758829B1 (ko) 해초류를 이용한 해초돈까스 제조방법
KR101733590B1 (ko) 오리 안심 육포 제조방법
KR100955886B1 (ko) 게를 이용한 김밥의 제조방법과 그 제조방법에 의해 제조된게 김밥
CN103798818A (zh) 一种香熏兔及其制作方法

Legal Events

Date Code Title Description
EC2A Search report published

Date of ref document: 19991116

Kind code of ref document: A1

Effective date: 19991116

FD2A Announcement of lapse in spain

Effective date: 20180807