ES2197778B1 - PROCEDURE FOR THE PREPARATION OF CHICHARRONES. - Google Patents
PROCEDURE FOR THE PREPARATION OF CHICHARRONES.Info
- Publication number
- ES2197778B1 ES2197778B1 ES200102575A ES200102575A ES2197778B1 ES 2197778 B1 ES2197778 B1 ES 2197778B1 ES 200102575 A ES200102575 A ES 200102575A ES 200102575 A ES200102575 A ES 200102575A ES 2197778 B1 ES2197778 B1 ES 2197778B1
- Authority
- ES
- Spain
- Prior art keywords
- strips
- pieces
- procedure
- preparation
- chicharrones
- 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
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Procedimiento para la preparación de chicharrones que comprende: preparar y cortar la piel de cerdo; colocar las tiras y/o trozos, con la piel hacia arriba, sobre planchas dotadas de orificios y/o acanaladuras de drenaje de la grasa; salar la parte de la corteza de las tiras y/o trozos; colocar las planchas con las tiras y/o trozos en un horno de calor con ventiladores a temperatura comprendida entre 125° y 200 °C durante un tiempo comprendido entre 1 hora y 4 horas; dejar enfriar; empaquetar el producto.Procedure for the preparation of pork rinds comprising: preparing and cutting pork skin; place the strips and / or pieces, with the skin facing up, on plates equipped with holes and / or grooves for draining the grease; salt the bark part of the strips and / or pieces; place the plates with the strips and / or pieces in a heat oven with fans at a temperature between 125 ° and 200 ° C for a time between 1 hour and 4 hours; let cool; Package the product.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES200102575A ES2197778B1 (en) | 2001-11-21 | 2001-11-21 | PROCEDURE FOR THE PREPARATION OF CHICHARRONES. |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES200102575A ES2197778B1 (en) | 2001-11-21 | 2001-11-21 | PROCEDURE FOR THE PREPARATION OF CHICHARRONES. |
Publications (2)
Publication Number | Publication Date |
---|---|
ES2197778A1 ES2197778A1 (en) | 2004-01-01 |
ES2197778B1 true ES2197778B1 (en) | 2005-04-01 |
Family
ID=30470504
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES200102575A Expired - Fee Related ES2197778B1 (en) | 2001-11-21 | 2001-11-21 | PROCEDURE FOR THE PREPARATION OF CHICHARRONES. |
Country Status (1)
Country | Link |
---|---|
ES (1) | ES2197778B1 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2322314B1 (en) * | 2007-05-18 | 2010-03-29 | Laia Vila Morral | SWEET CAKE BASED ON CHICHARRONES AND PROCESSING PROCESS. |
WO2014175716A1 (en) * | 2013-04-26 | 2014-10-30 | Grupo Bimbo, S.A.B. De C.V. | Edible product of animal origin and production method |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2347747A (en) * | 1939-12-30 | 1944-05-02 | Standard Oil Co | Suspended catalyst technique |
US2562850A (en) * | 1947-12-13 | 1951-07-31 | George A Darrow | Process for preparing a food product from bacon rind or pork skin |
US2947635A (en) * | 1958-05-15 | 1960-08-02 | Mayer & Co Inc O | Method of preparing puffed skin products |
-
2001
- 2001-11-21 ES ES200102575A patent/ES2197778B1/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
ES2197778A1 (en) | 2004-01-01 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
EC2A | Search report published |
Date of ref document: 20040101 Kind code of ref document: A1 |
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FG2A | Definitive protection |
Ref document number: 2197778B1 Country of ref document: ES |
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FD1A | Patent lapsed |
Effective date: 20100312 |