ES2180418A1 - Production of pork sausage based sauce consists of frying the sausage and incorporation of honey and e.g. wine with homogenizing - Google Patents

Production of pork sausage based sauce consists of frying the sausage and incorporation of honey and e.g. wine with homogenizing

Info

Publication number
ES2180418A1
ES2180418A1 ES200100636A ES200100636A ES2180418A1 ES 2180418 A1 ES2180418 A1 ES 2180418A1 ES 200100636 A ES200100636 A ES 200100636A ES 200100636 A ES200100636 A ES 200100636A ES 2180418 A1 ES2180418 A1 ES 2180418A1
Authority
ES
Spain
Prior art keywords
sausage
honey
homogenizing
wine
production
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
ES200100636A
Other languages
Spanish (es)
Other versions
ES2180418B1 (en
Inventor
Vinas Baltasar Pons
Riera Antonio Cerda
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.)
Mel De Canostra S L
Original Assignee
Mel De Canostra S L
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 Mel De Canostra S L filed Critical Mel De Canostra S L
Priority to ES200100636A priority Critical patent/ES2180418B1/en
Publication of ES2180418A1 publication Critical patent/ES2180418A1/en
Application granted granted Critical
Publication of ES2180418B1 publication Critical patent/ES2180418B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A23L1/31445—
    • A23L1/3175—
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The production of pork-sausage-based sauce comprises frying the sausage in its own fat (a), with cooking (b) and addition of the honey (2) at 0.05-0.3 kg per kg of meat. Also claimed is the product of the process. CLAIMED PRODUCT - The product is obtained by adding 0.02-0.3 litres of wine or vinegar (3) and homogenizing and cooling (d). EMBODIMENT - Preservatives (4) can be added prior to packaging (e).
ES200100636A 2001-03-19 2001-03-19 PROCESS FOR OBTAINING OVERHEAD WITH HONEY AND PRODUCT OBTAINED. Expired - Fee Related ES2180418B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES200100636A ES2180418B1 (en) 2001-03-19 2001-03-19 PROCESS FOR OBTAINING OVERHEAD WITH HONEY AND PRODUCT OBTAINED.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES200100636A ES2180418B1 (en) 2001-03-19 2001-03-19 PROCESS FOR OBTAINING OVERHEAD WITH HONEY AND PRODUCT OBTAINED.

Publications (2)

Publication Number Publication Date
ES2180418A1 true ES2180418A1 (en) 2003-02-01
ES2180418B1 ES2180418B1 (en) 2004-04-16

Family

ID=8497138

Family Applications (1)

Application Number Title Priority Date Filing Date
ES200100636A Expired - Fee Related ES2180418B1 (en) 2001-03-19 2001-03-19 PROCESS FOR OBTAINING OVERHEAD WITH HONEY AND PRODUCT OBTAINED.

Country Status (1)

Country Link
ES (1) ES2180418B1 (en)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3652296A (en) * 1969-09-04 1972-03-28 Remac Inc Process for preparing sausage product and products
EP0631732A1 (en) * 1993-07-28 1995-01-04 PLUMROSE-BÖKLUNDER GmbH & CO. Broiled sausage, in particular little broiled sausages and process to prepare them
ES2136552A1 (en) * 1997-08-04 1999-11-16 Carbonell Matas Lucas Process for producing "sobrasada" (Mallorcan soft spicy sausage) packaged in intestines covered with black pepper

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3652296A (en) * 1969-09-04 1972-03-28 Remac Inc Process for preparing sausage product and products
EP0631732A1 (en) * 1993-07-28 1995-01-04 PLUMROSE-BÖKLUNDER GmbH & CO. Broiled sausage, in particular little broiled sausages and process to prepare them
ES2136552A1 (en) * 1997-08-04 1999-11-16 Carbonell Matas Lucas Process for producing "sobrasada" (Mallorcan soft spicy sausage) packaged in intestines covered with black pepper

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
ANA MAR-A CALERA "Cocina Balear". Editorial Everest, León, 3¬ ed. DL:LE372, 1991, ISBN 84-241-2238-0. Página 178, receta 304: Sobrasada con miel (1¬ forma). *
ANA MAR-A CALERA "Cocina Balear". Editorial Everest, León, 3¬ ed. DL:LE372, 1991, ISBN 84-241-2238-0. Página 178, receta 305: Sobrasada con miel (2¬ forma). *

Also Published As

Publication number Publication date
ES2180418B1 (en) 2004-04-16

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