ES2193844A1 - Cookery technique for e.g. lamb consists of freezing after preparation, salting, smoking and sealing in bags - Google Patents

Cookery technique for e.g. lamb consists of freezing after preparation, salting, smoking and sealing in bags

Info

Publication number
ES2193844A1
ES2193844A1 ES200101630A ES200101630A ES2193844A1 ES 2193844 A1 ES2193844 A1 ES 2193844A1 ES 200101630 A ES200101630 A ES 200101630A ES 200101630 A ES200101630 A ES 200101630A ES 2193844 A1 ES2193844 A1 ES 2193844A1
Authority
ES
Spain
Prior art keywords
cookery
salting
smoking
freezing
technique
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
ES200101630A
Other languages
Spanish (es)
Other versions
ES2193844B1 (en
Inventor
Lara Luis Berzosa
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 ES200101630A priority Critical patent/ES2193844B1/en
Publication of ES2193844A1 publication Critical patent/ES2193844A1/en
Application granted granted Critical
Publication of ES2193844B1 publication Critical patent/ES2193844B1/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The cookery technique for e.g. lamb comprises removal of bones and the hocks, and nitrification and roasting. Salting with addition of sugar and herbs is followed by smoking, and cooking in olive oil in sealable bags for freezing.
ES200101630A 2001-07-11 2001-07-11 PROCEDURE TO COOK CORD AND / OR TERNASCO. Expired - Lifetime ES2193844B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES200101630A ES2193844B1 (en) 2001-07-11 2001-07-11 PROCEDURE TO COOK CORD AND / OR TERNASCO.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES200101630A ES2193844B1 (en) 2001-07-11 2001-07-11 PROCEDURE TO COOK CORD AND / OR TERNASCO.

Publications (2)

Publication Number Publication Date
ES2193844A1 true ES2193844A1 (en) 2003-11-01
ES2193844B1 ES2193844B1 (en) 2005-03-01

Family

ID=29762946

Family Applications (1)

Application Number Title Priority Date Filing Date
ES200101630A Expired - Lifetime ES2193844B1 (en) 2001-07-11 2001-07-11 PROCEDURE TO COOK CORD AND / OR TERNASCO.

Country Status (1)

Country Link
ES (1) ES2193844B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2403548A1 (en) * 2011-11-11 2013-05-20 Cenro Sociedad Cooperativa Procedure for the preparation of meals prepared meal for the consumption and elaborated processing. (Machine-translation by Google Translate, not legally binding)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2035935T3 (en) * 1987-05-11 1993-05-01 Chevallier S.A. PROCEDURE FOR THE PREPARATION OF MEAT FOOD PRODUCTS IN WHICH THE PRODUCT READY FOR CONSUMPTION IS WRAPPED IN A FINISHING COATING.
ES2055664A1 (en) * 1993-02-03 1994-08-16 Gemi Aliment Sa Process for producing a low sodium meat product
EP0808574A1 (en) * 1996-05-24 1997-11-26 Boucherie du Faubourg, Société à Responsabilité Limiteé Method for making a salted product or sausage and obtained product

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2035935T3 (en) * 1987-05-11 1993-05-01 Chevallier S.A. PROCEDURE FOR THE PREPARATION OF MEAT FOOD PRODUCTS IN WHICH THE PRODUCT READY FOR CONSUMPTION IS WRAPPED IN A FINISHING COATING.
ES2055664A1 (en) * 1993-02-03 1994-08-16 Gemi Aliment Sa Process for producing a low sodium meat product
EP0808574A1 (en) * 1996-05-24 1997-11-26 Boucherie du Faubourg, Société à Responsabilité Limiteé Method for making a salted product or sausage and obtained product

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2403548A1 (en) * 2011-11-11 2013-05-20 Cenro Sociedad Cooperativa Procedure for the preparation of meals prepared meal for the consumption and elaborated processing. (Machine-translation by Google Translate, not legally binding)

Also Published As

Publication number Publication date
ES2193844B1 (en) 2005-03-01

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