ES2215479B1 - SPECIAL SAUCE FOR COOKING CHAMPIÑONES AND MUSHROOMS, AND ITS METHOD OF ELABORATION. - Google Patents
SPECIAL SAUCE FOR COOKING CHAMPIÑONES AND MUSHROOMS, AND ITS METHOD OF ELABORATION.Info
- Publication number
- ES2215479B1 ES2215479B1 ES200300585A ES200300585A ES2215479B1 ES 2215479 B1 ES2215479 B1 ES 2215479B1 ES 200300585 A ES200300585 A ES 200300585A ES 200300585 A ES200300585 A ES 200300585A ES 2215479 B1 ES2215479 B1 ES 2215479B1
- Authority
- ES
- Spain
- Prior art keywords
- sauce
- parsley
- white wine
- mushrooms
- oil
- 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 - Lifetime
Links
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- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Salsa especial para cocinar champiñones y setas, y su método de elaboración. La salsa de la invención es una salsa diferente a las salsas conocidas, tanto en sabor como en color. Usada en diversos platos consigue resaltar el gusto de la comida que la acompaña. No se utilizan huevos para que la salsa se ligue, esta función la cumplen el perejil y el vino blanco. La salsa comprende los siguientes ingredientes para obtener 350 ml: -Ajo natural 30 gramos. -Aceite de oliva 125 ml. -Aceite de girasol 125 ml. -Perejil natural 10 gramos. -Vino blanco 125 ml. -Sal 1,5 cucharadas (cuchara de café). Método de elaboración de la salsa: Colocar los ajos y el perejil en el recipiente de la batidora industrial, a continuación se echa un poco de aceite, un poco de vino blanco y toda la sal. Se bate con la batidora mientras se va echando el aceite y el vino blanco restantes.Special sauce to cook mushrooms and mushrooms, and their method of preparation. The sauce of the invention is a sauce different from known sauces, both in flavor and color. Used in various dishes it manages to highlight the taste of the food that accompanies it. No eggs are used for the sauce to bind, this function is served by parsley and white wine. The sauce comprises the following ingredients to obtain 350 ml: - Natural garlic 30 grams. -Olive oil 125 ml. - Sunflower oil 125 ml. -Natural parsley 10 grams. -White wine 125 ml. -Salt 1.5 tablespoons (coffee spoon). Method of making the sauce: Place the garlic and parsley in the bowl of the industrial blender, then add a little oil, a little white wine and all the salt. Beat with the mixer while pouring the remaining oil and white wine.
Description
Salsa especial para cocinar champiñones y setas y su método de elaboración.Special sauce to cook mushrooms and mushrooms and Its elaboration method.
La presente invención tiene por objeto una composición de una salsa especial para cocinar champiñones y setas y su método de elaboración.The present invention aims at a composition of a special sauce for cooking mushrooms and mushrooms and its method of elaboration.
Como estado de la técnica cabe indicar que ya se conocen muchas salsas en el mercado, pero no se conoce en el mercado ninguna salsa especial para champiñones y setas. Todas las salsas existentes en el mercado se diferencian entre ellas en los aspectos cualitativos y cuantitativos de su composición, así como en su color y sabor.As a state of the art, it should be noted that they know many sauces in the market, but it is not known in the Market no special sauce for mushrooms and mushrooms. All existing sauces in the market differ from each other in the qualitative and quantitative aspects of its composition, as well as in Its color and flavor.
La salsa de la invención es una salsa diferente, tanto en sabor como en color. Usada como salsa en diversos platos consigue resaltar el gusto de la comida a la que acompaña.The sauce of the invention is a different sauce, both in taste and color. Used as sauce in various dishes manages to highlight the taste of the food it accompanies.
La composición de una salsa especial para cocinar una amplia gama de alimentos, en especial champiñones y setas, comprende los siguientes ingredientes para obtener 350 ml:The composition of a special sauce for cooking a wide range of foods, especially mushrooms and mushrooms, It comprises the following ingredients to obtain 350 ml:
- Ajo natural 30 gramos- Natural garlic 30 grams
- Aceite de oliva 125 ml.- Olive oil 125 ml.
- Aceite de girasol 125 ml.- Sunflower oil 125 ml.
- Perejil natural 10 gramos- Natural parsley 10 grams
- Vino blanco 125 ml.- White wine 125 ml.
- Sal 1,5 cucharadas (cuchara de café)- Salt 1.5 tablespoons (coffee spoon)
El aceite empleado puede ser todo girasol o todo oliva, dependiendo de la calidad que le queramos dar a la salsa.The oil used can be all sunflower or all olive, depending on the quality we want to give the sauce.
Colocar los ajos y el perejil en el recipiente de la batidora industrial, a continuación se echa un poco de aceite, un poco de vino blanco y toda la sal. Se bate con la batidora mientras se va echando el aceite y el vino blanco restantes, obteniéndose una salsa espesa de un color verde y con restos de perejil claramente apreciables (el perejil puede no llegar a apreciarse si se emulsiona demasiado la salsa).Place the garlic and parsley in the bowl of the industrial blender, then pour some oil, A little white wine and all the salt. Beat with the blender while the remaining oil and white wine is being poured, obtaining a thick sauce of a green color and with traces of clearly appreciable parsley (parsley may not reach be appreciated if the sauce is emulsified too much).
En este modo de elaboración podemos destacar que no se utilizan huevos para que la salsa se ligue, esta función la cumplen el perejil y el vino blanco.In this mode of elaboration we can highlight that eggs are not used for the sauce to bind, this function the They meet parsley and white wine.
La composición así obtenida se envasa convenientemente para su posterior comercialización y venta.The composition thus obtained is packaged conveniently for further marketing and sale.
La salsa admite cualquier técnica. de envasado de las comúnmente conocidas, así como la posibilidad de que exista una etapa de pasterización.The sauce admits any technique. of packaging the commonly known, as well as the possibility that there is A stage of pasteurization.
Se consideran dentro del ámbito de protección de las siguientes reivindicaciones cualquier variación mínima en la cantidad de alguno de los ingredientes de la salsa, así como la inclusión de algún ingrediente adicional en cantidades que no alteren el sabor ni el color de la salsa original.They are considered within the scope of protection of the following claims any minimal variation in the amount of any of the sauce ingredients, as well as the inclusion of some additional ingredient in quantities that do not alter the taste or color of the original sauce.
Claims (2)
reivindicación anterior, cuyo proceso de elaboración es el siguiente:2. Process of making the sauce according to the
previous claim, whose manufacturing process is as follows:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES200300585A ES2215479B1 (en) | 2003-03-04 | 2003-03-04 | SPECIAL SAUCE FOR COOKING CHAMPIÑONES AND MUSHROOMS, AND ITS METHOD OF ELABORATION. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES200300585A ES2215479B1 (en) | 2003-03-04 | 2003-03-04 | SPECIAL SAUCE FOR COOKING CHAMPIÑONES AND MUSHROOMS, AND ITS METHOD OF ELABORATION. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2215479A1 ES2215479A1 (en) | 2004-10-01 |
| ES2215479B1 true ES2215479B1 (en) | 2005-12-16 |
Family
ID=33186135
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES200300585A Expired - Lifetime ES2215479B1 (en) | 2003-03-04 | 2003-03-04 | SPECIAL SAUCE FOR COOKING CHAMPIÑONES AND MUSHROOMS, AND ITS METHOD OF ELABORATION. |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2215479B1 (en) |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2003637A6 (en) * | 1986-12-19 | 1988-11-01 | Canadell Freixanet Pedro | Preservation and seasoning of mushrooms |
-
2003
- 2003-03-04 ES ES200300585A patent/ES2215479B1/en not_active Expired - Lifetime
Non-Patent Citations (1)
| Title |
|---|
| MARÍA MESTAYER DE ECHAGÜE (MARQUESA DE PARABERE) "La Cocina Completa". Espasa Calpe 21ª ed. Madrid, 1992. Página 223: "Salsa Bachic". * |
Also Published As
| Publication number | Publication date |
|---|---|
| ES2215479A1 (en) | 2004-10-01 |
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|---|---|---|---|
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