ES2247934B1 - FOOD SAUCE AND PROCESSING PROCESS. - Google Patents
FOOD SAUCE AND PROCESSING PROCESS.Info
- Publication number
- ES2247934B1 ES2247934B1 ES200401843A ES200401843A ES2247934B1 ES 2247934 B1 ES2247934 B1 ES 2247934B1 ES 200401843 A ES200401843 A ES 200401843A ES 200401843 A ES200401843 A ES 200401843A ES 2247934 B1 ES2247934 B1 ES 2247934B1
- Authority
- ES
- Spain
- Prior art keywords
- ingredients
- liter
- food sauce
- oregano
- ketchup
- 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
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Salsa alimentaria y procedimiento de elaboración. Consiste en una salsa alimentaria especial para condimentar carne caracterizada por un número reducido de ingredientes, sin huevo ni aditivos, colorantes y sin necesidad de seguir un orden prioritario en el momento de mezclar los ingredientes y fabricar la mezcla. Consiste en una emulsión que comprende: (1) perejil, (2) ajo, (3) orégano, (4) agua caliente, (5) ketchup, (6) aceite vegetal (7) vinagre (8) sal. Se ponen todos los ingredientes en una batidora eléctrica, a velocidad máxima se baten hasta conseguir una masa homogénea, posteriormente se guarda en el frigorífico de 12 a 24 horas para poder ser servida. El orden de incorporación de los productos para la mezcla es irrelevante. Los porcentajes para la obtención de un litro serian: 150 gramos de ketchup, un cuarto de litro de agua caliente, medio litro de aceite vegetal, una pizquita de sal, cinco o seis dientes de ajo, dos o tres ramilletes de perejil, un tarrito de orégano y mitad decuarto de vinagre. La cantidad de los ingredientes variará según las necesidades.Food sauce and preparation procedure. It consists of a special food sauce to season meat characterized by a small number of ingredients, without eggs or additives, dyes and without having to follow a priority order when mixing the ingredients and making the mixture. It consists of an emulsion comprising: (1) parsley, (2) garlic, (3) oregano, (4) hot water, (5) ketchup, (6) vegetable oil (7) vinegar (8) salt. All the ingredients are put in an electric mixer, at maximum speed they are beaten until a homogeneous mass is obtained, then stored in the refrigerator for 12 to 24 hours to be served. The order of incorporation of the products for the mixture is irrelevant. The percentages for obtaining a liter would be: 150 grams of ketchup, a quarter of a liter of hot water, half a liter of vegetable oil, a pinch of salt, five or six cloves of garlic, two or three sprigs of parsley, a small pot of oregano and half a quarter of vinegar. The quantity of the ingredients will vary according to the needs.
Description
Salsa alimentaria y procedimiento de elaboración.Food sauce and procedure elaboration.
La presente invención tiene por objeto la elaboración de una salsa alimentaria especial para condimentar carne de pollo, caracterizada por un número reducido de ingredientes, sin huevo ni colorantes y sin necesidad de seguir un orden prioritario en el momento de mezclar los ingredientes y fabricar la mezcla.The present invention aims at the preparation of a special food sauce to season chicken meat, characterized by a reduced number of ingredients, without eggs or dyes and without the need to follow a priority order at the time of mixing the ingredients and make the mixture
Como ya es sabido, en el sector de la alimentación, numerosos platos, de diversa índole, son condimentados con diferentes salsas denominadas de manera muy amplia, según los productos utilizados y el procedimiento. El hecho de que esta salsa se consiga a través de un procedimiento tan sencillo de preparación y con una cantidad mínima de ingredientes, sin incluir el huevo, consiguiendo un resultado final de gran diferencia notable con lo ya conocido hasta este momento. Las ya conocidas incluyen entre los ingredientes el huevo o algún constituyente del mismo, así como un gran número de ingredientes, además de incorporar conservantes y colorantes para su comercialización, no siendo así en la presente invención, la cual utiliza un número muy limitado de ingredientes, es de sencilla preparación, sin utilizar huevo ni conservantes y obteniendo un resultado de salsa de sabor y calidad supremas.As is already known, in the sector of food, numerous dishes, of various kinds, are seasoned with different sauces named very wide, depending on the products used and the procedure. The fact that this sauce is achieved through such a procedure simple preparation and with a minimum amount of ingredients, not including the egg, getting a final result of great Remarkable difference with what has been known so far. The already known include among the ingredients the egg or some constituent thereof, as well as a large number of ingredients, in addition to incorporating preservatives and dyes for marketing, not being so in the present invention, which use a very limited number of ingredients, it's simple preparation, without using egg or preservatives and obtaining a Salsa result of supreme taste and quality.
Se trata de una salsa alimenticia la cual consiste en una emulsión que comprende: (1) perejil, (2) ajo, (3) orégano, (4) agua caliente, (5) ketchup, (6) aceite vegetal, (7) vinagre, (8) sal. La preparación de esta salsa se realiza de forma muy sencilla: se ponen todos los ingredientes en una batidora eléctrica, a velocidad máxima se baten hasta conseguir una masa homogénea, posteriormente se guarda en el frigorífico de 12 a 24 horas antes de servirse. El orden de incorporación de los productos para la mezcla es irrelevante, así como la cantidad de cada ingrediente. Se consigue así una salsa especial para condimentación de carnes de pollo, con una mínima cantidad de ingredientes en los porcentajes que se indican más adelante, con la singular característica de no estar presente en los mismos el huevo, ingrediente no tolerado por todas las personas, el cual incorporan la mayoría de las salsas, por lo que limitan a muchos individuos la opción de aderezar los alimentos, además de la no utilización de conservantes ni colorantes.It is a food sauce which It consists of an emulsion comprising: (1) parsley, (2) garlic, (3) oregano, (4) hot water, (5) ketchup, (6) vegetable oil, (7) vinegar, (8) salt. The preparation of this sauce is done in a way very simple: put all the ingredients in a blender electric, at maximum speed they beat until they get a mass homogeneous, then stored in the refrigerator from 12 to 24 hours before serving. The order of incorporation of the products for the mixture is irrelevant, as well as the amount of each ingredient. A special sauce for flavoring is thus obtained of chicken meats, with a minimum amount of ingredients in the percentages indicated below, with the singular characteristic of not being present in the egg, ingredient not tolerated by all people, which incorporate most sauces, so they limit many individuals the option of dressing foods, in addition to the non-use of preservatives or dyes.
La salsa alimenticia de la presente invención pretende utilizarse sobre todo para condimentar carne de pollo asado.The food sauce of the present invention It is intended primarily to season chicken meat roast.
Debe constar que lo anteriormente indicado es susceptible de modificación de detalle en cuanto no se altere su principio fundamental.It should be noted that the above is liable to modify detail as soon as its fundamental principle.
Los ingredientes de fabricación preferentes son: (1) perejil, (2) ajo, (3) orégano, (4) agua caliente, (5) ketchup, (6) aceite vegetal, (7) vinagre, (8) sal.Preferred manufacturing ingredients are: (1) parsley, (2) garlic, (3) oregano, (4) hot water, (5) ketchup, (6) vegetable oil, (7) vinegar, (8) salt.
El orden de incorporación de los productos para la mezcla es irrelevante. Los porcentajes para la obtención de un litro serían: 150 gramos de ketchup, un cuarto de litro de agua caliente, medio litro de aceite vegetal, una pizquita de sal, cinco o seis dientes de ajo, dos o tres ramilletes de perejil, un tarrito de orégano y mitad de cuarto de vinagre. La cantidad de los ingredientes variará según las necesidades.The order of incorporation of the products for The mixture is irrelevant. The percentages for obtaining a liter would be: 150 grams of ketchup, a quarter of a liter of water hot, half a liter of vegetable oil, a pinch of salt, five or six cloves of garlic, two or three sprigs of parsley, a small pot of oregano and half a quarter of vinegar. The amount of Ingredients will vary according to needs.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES200401843A ES2247934B1 (en) | 2004-07-16 | 2004-07-16 | FOOD SAUCE AND PROCESSING PROCESS. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES200401843A ES2247934B1 (en) | 2004-07-16 | 2004-07-16 | FOOD SAUCE AND PROCESSING PROCESS. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2247934A1 ES2247934A1 (en) | 2006-03-01 |
| ES2247934B1 true ES2247934B1 (en) | 2006-12-16 |
Family
ID=35986444
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES200401843A Expired - Fee Related ES2247934B1 (en) | 2004-07-16 | 2004-07-16 | FOOD SAUCE AND PROCESSING PROCESS. |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2247934B1 (en) |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3936651A1 (en) * | 1989-11-03 | 1991-05-08 | Zvonimir Kolaric | Sauce mixt. for grilled meat - contg. onions water, oil, vinegar, salt, parsley, black pepper, paprika, oregano, garlic and cayenne pepper |
| ES2137898B1 (en) * | 1998-05-22 | 2000-09-16 | Salses Walmer S L | COMPOSITION OF A FOOD PRODUCT, ESPECIALLY A SAUCE. |
-
2004
- 2004-07-16 ES ES200401843A patent/ES2247934B1/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| ES2247934A1 (en) | 2006-03-01 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EC2A | Search report published |
Date of ref document: 20060301 Kind code of ref document: A1 |
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| FG2A | Definitive protection |
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| FD2A | Announcement of lapse in spain |
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