ES2196968B1 - PROCEDURE FOR PREPARATION OF A MEAT, CHORIZO OR SIMILAR BROOCHETTE, EMBUTIDE WITHOUT TRIPE. - Google Patents

PROCEDURE FOR PREPARATION OF A MEAT, CHORIZO OR SIMILAR BROOCHETTE, EMBUTIDE WITHOUT TRIPE.

Info

Publication number
ES2196968B1
ES2196968B1 ES200101862A ES200101862A ES2196968B1 ES 2196968 B1 ES2196968 B1 ES 2196968B1 ES 200101862 A ES200101862 A ES 200101862A ES 200101862 A ES200101862 A ES 200101862A ES 2196968 B1 ES2196968 B1 ES 2196968B1
Authority
ES
Spain
Prior art keywords
meat
procedure
similar
sausages
gut
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.)
Withdrawn - After Issue
Application number
ES200101862A
Other languages
Spanish (es)
Other versions
ES2196968A1 (en
Inventor
Marceliano Garcia Fonseca
Marceliano Garcia Valle
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.)
Embutidos La Armunesa S L
Embutidos La Armunesa Sl
Original Assignee
Embutidos La Armunesa S L
Embutidos La Armunesa Sl
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 Embutidos La Armunesa S L, Embutidos La Armunesa Sl filed Critical Embutidos La Armunesa S L
Priority to ES200101862A priority Critical patent/ES2196968B1/en
Publication of ES2196968A1 publication Critical patent/ES2196968A1/en
Application granted granted Critical
Publication of ES2196968B1 publication Critical patent/ES2196968B1/en
Anticipated expiration legal-status Critical
Withdrawn - After Issue legal-status Critical Current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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • 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
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions

Landscapes

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

Abstract

Procedimiento de preparación de una brocheta de carne, chorizo o similar, embutida sin tripa. Se describe un procedimiento de preparación de una brocheta elaborada con carne o con otros componentes a base de carne, tal como con masa de chorizo u otros embutidos, en el que la carne adobada, se somete a las operaciones de picado, aliñado, prensado, conformación en porciones y adaptación de una varilla, metálica o de madera, que atraviesa a cada porción; los productos, una vez oreados en cámaras frigoríficas o secaderos, se someten a un envasado al vacío o en plástico retráctil, para su posterior consumo en estado tierno con cocinado previo, o en crudo una vez curados. El producto obtenido presenta la particularidad, a diferencia con las brochetas convencionales, de no estar formado por trozos individuales de carne, sino que consiste en un cuerpo compacto, uniforme, de la masa preparada, y además, a diferencia con los embutidos, carece de cualquier tripa contenedora.Procedure for preparing a meat skewer, sausage or similar, stuffed without gut. A method of preparing a skewer made with meat or with other meat-based components, such as with sausage dough or other sausages, in which the marinated meat is subjected to the operations of mincing, dressing, pressing, is described. conformation in portions and adaptation of a rod, metal or wood, that crosses each portion; The products, once dried in cold stores or dryers, are subjected to vacuum packaging or shrink wrap, for later consumption in a tender state with pre-cooked, or raw once cured. The product obtained has the particularity, unlike conventional skewers, of not being formed by individual pieces of meat, but consisting of a compact, uniform body of prepared dough, and also, unlike sausages, lacks Any container gut.

ES200101862A 2001-08-08 2001-08-08 PROCEDURE FOR PREPARATION OF A MEAT, CHORIZO OR SIMILAR BROOCHETTE, EMBUTIDE WITHOUT TRIPE. Withdrawn - After Issue ES2196968B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES200101862A ES2196968B1 (en) 2001-08-08 2001-08-08 PROCEDURE FOR PREPARATION OF A MEAT, CHORIZO OR SIMILAR BROOCHETTE, EMBUTIDE WITHOUT TRIPE.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES200101862A ES2196968B1 (en) 2001-08-08 2001-08-08 PROCEDURE FOR PREPARATION OF A MEAT, CHORIZO OR SIMILAR BROOCHETTE, EMBUTIDE WITHOUT TRIPE.

Publications (2)

Publication Number Publication Date
ES2196968A1 ES2196968A1 (en) 2003-12-16
ES2196968B1 true ES2196968B1 (en) 2005-03-01

Family

ID=30470478

Family Applications (1)

Application Number Title Priority Date Filing Date
ES200101862A Withdrawn - After Issue ES2196968B1 (en) 2001-08-08 2001-08-08 PROCEDURE FOR PREPARATION OF A MEAT, CHORIZO OR SIMILAR BROOCHETTE, EMBUTIDE WITHOUT TRIPE.

Country Status (1)

Country Link
ES (1) ES2196968B1 (en)

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1778485A (en) * 1929-01-02 1930-10-14 Steven F Davidson Article of food and method of making
GB377256A (en) * 1931-04-15 1932-07-15 Hedley Vickers Improvements in the manufacture of meat rolls
GB377766A (en) * 1931-05-09 1932-08-04 Hedley Vickers Improvements in the manufacture of meat rolls
US2116310A (en) * 1936-08-18 1938-05-03 Harvey Holman Article of food
FR1344460A (en) * 1962-10-18 1963-11-29 Melli Ets Presentation of sausages
FR2497085A1 (en) * 1980-12-29 1982-07-02 Lorch Ernest SPRING PIN AND END CAP FOR THE REMOVAL OF MEAT

Also Published As

Publication number Publication date
ES2196968A1 (en) 2003-12-16

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