ES2209638A1 - Process is for making sausage from rib and hind part of young pig and for its transformation to semi-preserved product - Google Patents

Process is for making sausage from rib and hind part of young pig and for its transformation to semi-preserved product

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Publication number
ES2209638A1
ES2209638A1 ES200202447A ES200202447A ES2209638A1 ES 2209638 A1 ES2209638 A1 ES 2209638A1 ES 200202447 A ES200202447 A ES 200202447A ES 200202447 A ES200202447 A ES 200202447A ES 2209638 A1 ES2209638 A1 ES 2209638A1
Authority
ES
Spain
Prior art keywords
sausage
semi
containers
transformation
cooking
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
ES200202447A
Other languages
Spanish (es)
Other versions
ES2209638B1 (en
Inventor
Jose Antonio Rodriguez Mendez
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.)
FRIGORIFICOS IND DEL BIERZO S
FRIGORIFICOS INDUSTRIALES DEL BIERZO SA
Original Assignee
FRIGORIFICOS IND DEL BIERZO S
FRIGORIFICOS INDUSTRIALES DEL BIERZO SA
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 FRIGORIFICOS IND DEL BIERZO S, FRIGORIFICOS INDUSTRIALES DEL BIERZO SA filed Critical FRIGORIFICOS IND DEL BIERZO S
Priority to ES200202447A priority Critical patent/ES2209638B1/en
Publication of ES2209638A1 publication Critical patent/ES2209638A1/en
Application granted granted Critical
Publication of ES2209638B1 publication Critical patent/ES2209638B1/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
    • A23L13/60—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
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • A23L1/3175—
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
    • B65B25/065—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of meat
    • B65B25/067—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of meat combined with its conservation

Abstract

The process is for making a sausage from the rib and hind part of a young pig and for its transformation to a semi-preserved product, duly trussed and pickled with salt, pepper and garlic and other natural species. It is then placed in a bag, smoked or semi-cured, after which it is introduced into a can of tinplate and aluminum, having previously treated the sausage to prevent it breaking when submitted to high temperatures. The can is then filled with water until the sausage is completely submerged, after which a steam barrier is formed to eliminate air and the can is closed. The can then, with the sausage and water inside, is submitted to a process of cooking, controlling the internal temperature of the sausage. After cooking, cooling takes place until the sausage reaches a temperature of less than 4 degrees Celsius.

Description

Procedimiento de elaboración de un embutido para su transformación en un producto en semiconserva.Procedure of making a sausage for its transformation into a semi-preserved product.

Objeto de la invenciónObject of the invention

La presente invención se refiere a un procedimiento industrial de elaboración de un tipo de embutido concreto que se comercializa en ``crudo'' y que requiere para su consumo una cocción durante un largo periodo de tiempo. El procedimiento, partiendo del embutido ``crudo'' consiste en someter a éste en una serie de fases para obtener un producto en semiconserva que requiere igualmente una cocción para su consumo, pero que el tiempo requerido para ello es muy reducido.The present invention relates to a industrial process of making a type of sausage concrete that is marketed in `` crude '' and that it requires for its I consume cooking for a long period of time. The procedure, starting from the `` raw '' sausage consists in submitting to this one in a series of phases to obtain a product in semi-preservation that also requires cooking for consumption, but that the time required for it is very short.

Mediante el procedimiento de la invención, el producto en semiconserva obtenido mantiene su aroma, sabor y color, además de permitir alargar el periodo de almacenamiento y de facilitar el mismo.Through the process of the invention, the Semi-preserved product obtained maintains its aroma, flavor and color, besides allowing to extend the storage period and facilitate it.

Antecedentes de la invenciónBackground of the invention

Existe un tipo de embutido que es el que se conoce como ``botillo del Bierzo'' que es un embutido muy emblemático de esta comarca y se elabora a partir de la costilla y rabo de porcino, debidamente troceados y adobados con sal, pimentón, ajo y otras especias naturales, siendo la masa de producto embutida en una bolsa que se conoce como ciego de cerdo, siendo ahumado y semicurado. Ese embutido concreto requiere para su consumo una cocción superior a 3 horas, de manera que dadas las preferencias de los consumidores enfocadas a productos que no requieran de preparación, la cocción del embutido denominado ``botillo'' representa un serio inconveniente para una penetración plena en el mercado, y ello sin olvidarse de que es un producto perecedero y que el tiempo de duración del mismo es reducido.There is a type of sausage that is what known as `` botillo del Bierzo '' which is a very cold sausage emblematic of this region and is made from the rib and pig tail, properly chopped and marinated with salt, paprika, garlic and other natural spices, being the dough of product embedded in a bag known as pig blind, being smoked and semi-cured. That concrete sausage requires for your I consume more than 3 hours of cooking, so that given the consumer preferences focused on products that do not require preparation, cooking of the so-called sausage `` botillo '' represents a serious inconvenience for penetration full in the market, and this without forgetting that it is a product perishable and that the duration of the same is reduced.

Descripción de la invenciónDescription of the invention

El procedimiento industrial de elaboración del embutido referido en el apartado anterior, se basa en introducir el embutido en envases de hojalata o aluminio, debiendo ser éstos previamente acondicionados, lavados y esterilizados.The industrial process of elaboration of sausage referred to in the previous section, is based on introducing the embedded in tin or aluminum containers, these must be previously conditioned, washed and sterilized.

Previamente a la introducción del embutido en los envases, aquel es sometido a unos procesos de tratamiento para evitar que la bolsa envolvente que constituye el denominado ciego de cerdo rompa cuando se somete a altas temperaturas, ya que la presión interior lleva consigo la rotura de la bolsa, por lo que el acondicionado o preparación del embutido está enfocado para evitar esa posible rotura, consistiendo la preparación o acondicionado en efectuar un perforado de la bolsa contenedora del producto, con pequeñas microperforaciones que se realizan con una máquina, de manera que en base a esas microperforaciones se consigue disminuir la presión que el contenido o masa interior hace sobre la bolsa envolvente.Prior to the introduction of sausage in packaging, that is subjected to treatment processes to prevent the envelope bag that constitutes the so-called blind of pork break when subjected to high temperatures, since the internal pressure carries the breakage of the bag, so the conditioning or sausage preparation is focused to avoid that possible break, consisting of the preparation or conditioning in Perform a perforation of the product bag, with small microperforations that are performed with a machine, of so that based on these microperforations it is possible to reduce the pressure that the content or inner mass makes on the bag envelope

Una vez introducidos los embutidos en los envases de hojalata o aluminio, con el tratamiento dado a aquellos, se procede a rellenar dichos envases con agua hasta conseguir, al menos, que todos los embutidos queden sumergidos en agua, efectuándose a continuación un barrido de vapor mediante el que se elimina el aire que pudiera quedar en el interior, finalizando el proceso mediante el cerrado de los envases de hojalata o aluminio, mediante una cerradura automática o semiautomática.Once the sausages are introduced in the containers of tin or aluminum, with the treatment given to those, it proceed to refill these containers with water until, at less, that all sausages are submerged in water, then a steam sweep is carried out by means of which eliminates the air that could remain inside, ending the process by closing tin or aluminum containers, by means of an automatic or semi-automatic lock.

Una vez cerrado el embutido en el envase, de la manera anteriormente referida, se procede a la cocción de los envases en el interior del horno que previamente ha sido calentado hasta una temperatura aproximada de 90°C, realizándose un control en cada momento de la temperatura interior del embutido, a fin de alcanzar la pasterización, debiéndose la temperatura interior del embutido aproximadamente a 75°C, efectuándose el control de temperatura, mediante una sonda, mientras que el tiempo de cocción será aproximadamente de unos 220 minutos, todo ello de manera tal que durante todo el proceso de cocción se irán ``sacando testigos'' y cuando el embutido muestra unas características correspondientes a un punto de cocción adecuado, están entero, consistente y con una coloración y aroma adecuados, se da por válido el producto, y se paraliza la cocción, para finalmente extraer las latas sometidas al proceso de cocción anteriormente referido del horno y en instalaciones adecuadas someterlas a una fase de enfriamiento para que el interior del embutido alcance una temperatura inferior a 45°C.Once the sausage in the container is closed, the In the aforementioned manner, the cooking of the containers inside the oven that has previously been heated up to an approximate temperature of 90 ° C, performing a control at each moment of the internal temperature of the sausage, in order to reach pasteurization, the internal temperature of the sausage at approximately 75 ° C, the control of temperature, by means of a probe, while cooking time it will be approximately 220 minutes, all in such a way that throughout the cooking process they will `` take out witnesses '' and when the sausage shows characteristics corresponding to a suitable cooking point, they are whole, consistent and with a suitable coloring and aroma, the product is considered valid, and paralyzes cooking, to finally extract the cans subjected to cooking process previously referred to in the oven and in adequate facilities subject them to a cooling phase to that the inside of the sausage reaches a temperature below 45 ° C

Finalmente los envases de hojalata y aluminio se limpian y se secan pasando a la fase de etiquetado y a su depositado en una cámara frigorífica a temperatura de semiconserva.Finally tin and aluminum containers are clean and dry up to the labeling phase and its deposited in a cold store at room temperature semi-preserved

El producto final obtenido tras el proceso industrial referido, corresponde a un producto en semiconserva o embutido con las siguientes características:The final product obtained after the process referred industrial, corresponds to a semi-preserved product or sausage with the following characteristics:

1.- La preparación del producto se reduce a una cocción de 20 minutos al baño maría o 10 minutos en microondas, con plena garantía de conservación de las cualidades del embutido, en cuanto aroma, sabor y cocción, pudiéndose comprobar que esa reducción en el tiempo de cocción es notable frente a los 220 minutos que se requieren para la cocción del embutido tradicional referido.1.- Product preparation is reduced to one 20 minutes cooking in a water bath or 10 minutes in microwave, with full guarantee of preservation of sausage qualities, in how much aroma, flavor and cooking, being able to verify that reduction in cooking time is noticeable compared to 220 minutes required for cooking traditional sausage referred.

2.- El embutido en semiconserva obtenido mediante el procedimiento de la invención, permite un periodo de almacenamiento de 4 a 6 meses, lo que resulta de máxima relevancia ya que en ``crudo'' dicho producto apenas sí se conserva unos pocos días.2.- The semi-preserved sausage obtained by The process of the invention allows a period of storage for 4 to 6 months, which is of utmost relevance since in `` raw '' this product is barely preserved a few days.

3.- El enlatado se ve facilitado notablemente, así como su almacenamiento, pudiendo realizarse éste en cualquier tipo de instalación y permitiendo un sencillo manejo.3.- Canning is greatly facilitated, as well as its storage, this can be done in any type of installation and allowing simple operation.

4.- Se abren nuevas vías de distribución al convertir productos perecederos en semiconservas.4.- New distribution channels are opened to convert perishable products into semi-preserves.

Claims (5)

1. Procedimiento de elaboración de un embutido para su transformación en un producto en semiconserva, aplicable preferentemente al tipo de embutido obtenido a partir de costillas y rabo de porcino, debidamente troceadas y adobadas con sal, pimentón, y otras especias naturales, e introducida la mezcla en una bolsa o ``ciego de cerdo'', siendo sometido a un proceso de ahumado y semicurado para obtener un producto embutido denominado comúnmente ``botillo del Bierzo'', se caracteriza porque comprende las siguientes fases operativas:1. Procedure for preparing a sausage for its transformation into a semi-preserved product, preferably applicable to the type of sausage obtained from pork ribs and tail, properly chopped and marinated with salt, paprika, and other natural spices, and introduced the mixture in a bag or `` pig blind '', being subjected to a smoked and semi-cured process to obtain a sausage product commonly called `` botillo del Bierzo '', is characterized in that it comprises the following operational phases:
--
Tratamiento del embutido mediante la realización de microperforaciones, para disminuir la presión que hace el contenido sobre la bolsa e impedir su rotura.Treatment of embedded by performing microperforations, to decrease the pressure that the content makes on the bag and prevent its breakage
--
Introducción del embutido tratado en envases de hojalata o aluminio, previo acondicionado, lavado y esterilizado de dichos envases;Introduction of sausage treated in tin or aluminum containers, prior conditioning, washing and sterilizing of said containers;
--
Rellenado de los envases con agua hasta conseguir, como mínimo, que el embutido quede sumergido totalmente en agua;Filling the containers with water until, at least, the sausage be completely submerged in water;
--
Realización de un barrido de vapor para eliminar el aire que pudiera quedar una vez llenos los envases con el embutido y el agua;Making a steam sweep to remove the air that could remain once fill the containers with sausage and water;
--
Cerrado de los envases;Closed of the packaging;
--
Cocción de los envases con su contenido en un horno sometido a un calentamiento previo a 90°C, efectuándose la cocción durante un periodo de tiempo aproximado de 220 minutos, sometiendo el interior del embutido a un control de temperatura durante el proceso de cocción, para alcanzar la pasterización;Cooking of containers with their contents in an oven subjected to heating prior to 90 ° C, cooking takes place over a period of time Approximately 220 minutes, subjecting the inside of the sausage to a temperature control during the cooking process, to reach  pasteurization;
--
Extracción de los envases del horno y depositado de los mismos, en una zona de enfriamiento, hasta conseguir que la temperatura en el interior del embutido sea inferior a 45°C.Extraction of the Oven containers and deposited therein, in an area of cooling, until the temperature inside the sausage is less than 45 ° C.
2. Procedimiento de elaboración de un embutido para su transformación en un producto en semiconserva, según reivindicación 1ª, caracterizado porque el microperforado de embutido se realiza mediante máquina.2. Process for preparing a sausage for its transformation into a semi-preserved product, according to claim 1, characterized in that the microperforated sausage is carried out by machine. 3. Procedimiento de elaboración de un embutido para su transformación en un producto en semiconserva, según reivindicación 1ª, caracterizado porque el cerrado de los envases se realiza mediante máquina cerradora automática o semiautomática.3. Procedure for preparing a sausage for its transformation into a semi-preserved product, according to claim 1, characterized in that the closure of the containers is carried out by means of an automatic or semi-automatic closing machine. 4. Procedimiento de elaboración de un embutido para su transformación en un producto en semiconserva, según reivindicación 1ª, caracterizado porque la temperatura en el interior del embutido, durante la fase de cocción, será aproximadamente de 75°C.4. Process of making a sausage for its transformation into a semi-preserved product, according to claim 1, characterized in that the temperature inside the sausage, during the cooking phase, will be approximately 75 ° C. 5. Procedimiento de elaboración de un embutido para su transformación en un producto en semiconserva, según reivindicación 1ª, caracterizado porque el control de la temperatura interior del embutido, durante la fase de cocción, se efectúa mediante una sonda.5. Method of making a sausage for its transformation into a semi-preserved product, according to claim 1, characterized in that the control of the internal temperature of the sausage, during the cooking phase, is carried out by means of a probe.
ES200202447A 2002-10-23 2002-10-23 PROCEDURE FOR THE PREPARATION OF A SAUSAGE FOR TRANSFORMATION IN A PRODUCT IN SEMICONSERVA. Expired - Fee Related ES2209638B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES200202447A ES2209638B1 (en) 2002-10-23 2002-10-23 PROCEDURE FOR THE PREPARATION OF A SAUSAGE FOR TRANSFORMATION IN A PRODUCT IN SEMICONSERVA.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES200202447A ES2209638B1 (en) 2002-10-23 2002-10-23 PROCEDURE FOR THE PREPARATION OF A SAUSAGE FOR TRANSFORMATION IN A PRODUCT IN SEMICONSERVA.

Publications (2)

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ES2209638A1 true ES2209638A1 (en) 2004-06-16
ES2209638B1 ES2209638B1 (en) 2005-06-01

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Country Link
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1545330A (en) * 1925-01-15 1925-07-07 Jorn Paul Preserving of sausages similar to vienna or frankfort sausages
US2664358A (en) * 1951-01-26 1953-12-29 Edwin H Eichler Canning whole food articles
FR1380726A (en) * 1963-10-24 1964-12-04 Preparing and canning sausages

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1545330A (en) * 1925-01-15 1925-07-07 Jorn Paul Preserving of sausages similar to vienna or frankfort sausages
US2664358A (en) * 1951-01-26 1953-12-29 Edwin H Eichler Canning whole food articles
FR1380726A (en) * 1963-10-24 1964-12-04 Preparing and canning sausages

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Publication number Publication date
ES2209638B1 (en) 2005-06-01

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