ES2157789B1 - Procedimiento para la elaboracion de cochinillo confitado y producto obtenido - Google Patents

Procedimiento para la elaboracion de cochinillo confitado y producto obtenido

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Publication number
ES2157789B1
ES2157789B1 ES009901028A ES9901028A ES2157789B1 ES 2157789 B1 ES2157789 B1 ES 2157789B1 ES 009901028 A ES009901028 A ES 009901028A ES 9901028 A ES9901028 A ES 9901028A ES 2157789 B1 ES2157789 B1 ES 2157789B1
Authority
ES
Spain
Prior art keywords
piglet
salt
per kilogram
fat
procedure
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
ES009901028A
Other languages
English (en)
Other versions
ES2157789A1 (es
Inventor
Coloma Carlos Royo
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 ES009901028A priority Critical patent/ES2157789B1/es
Publication of ES2157789A1 publication Critical patent/ES2157789A1/es
Application granted granted Critical
Publication of ES2157789B1 publication Critical patent/ES2157789B1/es
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

"Procedimiento para la elaboración de cochinillo confitado y producto obtenido", a partir de uno a cinco kilogramos de cochinillo (1), sal gorda (2); 0,25 a 0,5 kilogramos por kilogramo de cochinillo, pimienta negra(3); 2 gramos por kilogramo de cochinillo, grasa de pato (4); 0,5 a 2 kilogramos por kilogramo de cochinillo, sal nitrificada (5); 1 a 5 gramos por kilogramo de cochinillo; inicialmente, se parte (6) el cochinillo (1) por la mitad, se dispone en una placa y se cubre (7) de sal (2) y de una pizca de sal nitrificada (5), a continuación se deja reposar (8) cuatro horas y se desala (9) se introduce en la cazuela y se cubre (11) con grasa de pato (4), cerdo o grasa vegetal, añadiéndose opcionalmente unos gramos de pimienta negra (3), se introduce en un horno de convección a 80º centígrados durante 10 horas (12), quedando listo para servir (13).
ES009901028A 1999-05-14 1999-05-14 Procedimiento para la elaboracion de cochinillo confitado y producto obtenido Expired - Fee Related ES2157789B1 (es)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES009901028A ES2157789B1 (es) 1999-05-14 1999-05-14 Procedimiento para la elaboracion de cochinillo confitado y producto obtenido

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES009901028A ES2157789B1 (es) 1999-05-14 1999-05-14 Procedimiento para la elaboracion de cochinillo confitado y producto obtenido

Publications (2)

Publication Number Publication Date
ES2157789A1 ES2157789A1 (es) 2001-08-16
ES2157789B1 true ES2157789B1 (es) 2003-03-01

Family

ID=8308399

Family Applications (1)

Application Number Title Priority Date Filing Date
ES009901028A Expired - Fee Related ES2157789B1 (es) 1999-05-14 1999-05-14 Procedimiento para la elaboracion de cochinillo confitado y producto obtenido

Country Status (1)

Country Link
ES (1) ES2157789B1 (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2209603B1 (es) * 2002-03-15 2005-10-01 Jose Caballero Fernandez Precocinado de cochinillo y procedimiento para su elaboracion.

Also Published As

Publication number Publication date
ES2157789A1 (es) 2001-08-16

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