ES2301276B1 - LACCON WITH GRELOS EMBUTIDO AND PROCEDURE FOR OBTAINING. - Google Patents

Abstract

Lacon with sausages and procedure for its obtaining.

It is a consistent food product in a preparation of lacón with grelos, which it uses as materials Raw beef, pork, cured pork and turnip greens, (in the right proportions) and seasoned with salt and spices so that, after a preparation process that includes the conditioning of the lacon, the mixture of the ingredients and their Kneading, you get a fine paste, which is stuffed and cooked, obtaining a variety of lacon with embedded sausages. what does it offer a wide range of possibilities at the time of consumption other than the traditional one, as it can be, for example, in hors d'oeuvres, snacks, or snacks, aspect that is reinforced by practical that results when serving.

Description

Lacon with sausages and procedure for its obtaining.

Object of the invention

The present invention relates to a variety of lacón with grelos, prepared with beef and pork, together with cured pork, accompanied by turnip greens and seasoned with salt and spices, specially prepared to be stuffed, which allows its consumption in ways other than those known up to now.

The invention also refers to procedure that is followed to obtain the lacón with grelos sausage.

The object of the invention is therefore provide a new variant of the stew called lacon with grelos, which offers the possibility of being marketed as a sausage, which allows you to consume it, for example, in snacks, as hors d'oeuvres or in snack, among many other possibilities, and,  which, due to its presentation, is very practical when it comes to to serve.

Description of the invention

The lacón with grelos that the invention proposes It is a stew in which meat ingredients beef, pork, cured lacon and grelos, all seasoned with salt and spices in adequate proportion.

More specifically, the various previously mentioned ingredients involved in the preparation of the new variant of lacón with grelos they do it in the following proportions:

\dotl

entre el 25% y el 35%- Beef

 \ dotl 

between 25% and 35%

\dotl

entre el 35% y el 45%- Pork Meat

 \ dotl 

between 35% and 45%

\dotl

entre el 25% y el 35%- Cured Lacon

 \ dotl 

between 25% and 35%

\dotl

entre el 2% y el 6%- Grelos

 \ dotl 

between 2% and 6%

       \ vskip1.000000 \ baselineskip
    

As previously stated, also they participate in the prepared salt and spices, but they do it in considerably low proportions with respect to the rest of the ingredients used

From the raw materials that have been cited, the procedure comprises a series of steps that They are detailed below.

First proceed to prepare the lacon cured that is then going to be used, for this we must submit initially to desalting and boneless processes. Once finished this conditioning phase is cleaned of leather and proceeds to Cut the lacon into small tacos.

With beef, pork, turnip greens and the rest of condiments a fine paste is made that mix with the taco lacon prepared above, and the composition thus obtained is kneaded with the appropriate means, obtaining a homogenized product in the form of granules of small size, for example between five and ten millimeters of diameter.

The paste that is obtained after kneading is ready to be stuffed and then molded into a mold with the appropriate characteristics, so that later it is introduced in an oven or similar installation, where it is cooked at a temperature between 65ºC and 80ºC, long enough for the Final product is ready to be consumed.

After passing through the oven, and as the last stage of the procedure, the lacon with grelos obtained is allowed to cool to later be suitable for marketing, that is to place the corresponding information labels and package it to be transported to the points of sale and consumption.

As stated above, it will be obtained a variety of lacón with grelos that, due to its characteristics physical, being a sausage, allows to be consumed in a way totally different from the traditional one, since there is a food product suitable for serving as a snack or appetizer, or for the preparation of snacks, among others many possibilities.

To all this we must add the advantage that It is an already prepared dish, which can be consumed in any time, and that, due to its condition of sausage, is used simple way.

Preferred Embodiment of the Invention

According to an embodiment example practice of the lacon with embedded sausages that the invention proposes, for the manufacture of this food preparation it is based on Raw materials such as beef, pork, pork Cured, turnip greens, salt and spices.

Specifically, the proportions in which said ingredients participate in the composition of this variant of lacón with grelos are the following:

\dotl

30%- Beef

 \ dotl 

30%

\dotl

40%- Pork Meat

 \ dotl 

40%

\dotl

30%- Cured Lacon

 \ dotl 

30%

\dotl

4%- Grelos

 \ dotl 

4%

       \ vskip1.000000 \ baselineskip
    

Being this mixture seasoned properly with salt and spices in appropriate measures according to the quantities in weight of the rest of raw materials.

The procedure that is followed for preparation of the lacon with embedded sausages object of the invention is Simple and consists of the following stages:

First, the cured lacon undergoes a desalting and boneless process, to subsequently clean it from the leather and be cut into small blocks of, for example, 20 x 20 mm

Next is about making a fine paste mixing beef, pork and turnip greens, seasoning it with the amount of salt and spices that are considered adequate.

To the fine paste that has been obtained in the stage above the cured lacon that had been cut in is added taquitos, and the mixture is kneaded with the appropriate machinery until achieve a homogeneous product, in the form of granules of size similar to that of a chickpea, that is, a few millimeters of diameter.

The product obtained in this way is subjected to a drawing process, in a caliber of 120, then molded in a "tunnel" shaped mold, after which it is cooked to 72 ° C.

Finally it is allowed to cool and proceed to label the lacon with inlaid grelos with the corresponding informative labels and their packaging to be like this marketed

In this way a food product is obtained based on the typical stew of lacón with grelos, but with an aspect and a totally different texture, being a product sausage that offers a wide range of possibilities when it comes to its consumption different from the traditional one.

Claims (4)

1. Lacon with embedded sausages, characterized in that it constitutes a food product in which they participate, such as raw materials, beef, pork, cured pork and turnip greens, properly seasoned with salt and spices, all forming a fine paste that is stuffed 2. Lacon with embedded sausages, according to claim 1, characterized in that the different ingredients participate in the following proportions: - Beef

 \ dotl 

between 25% and 35% - Pork Meat

 \ dotl 

between 35% and 45% - Cured Lacon

 \ dotl 

between 25% and 35% - Grelos

 \ dotl 

between 2% and 6%. 3. Procedure for obtaining the lacon with embedded sausages of the preceding claims, characterized in that the following operational phases are established therein:

-

in first the cured laconum is desalted, it is boneless, it is cleaned of leather and cut into small tacos;

-

to then the beef is mixed with the pork and the grelos, seasoning them with salt and spices, until getting a fine and homogeneous paste;

-

he previously obtained product is mixed with the lacon previously cut, and kneaded until it adopts a configuration granulated;

-

the granulated paste is stuffed and molded into an appropriate mold, to subsequently be cooked at a temperature between 65ºC and 80 ° C;

-

finally let the lacon cool with sausages cooked and cooked, and proceed to label and package for marketing

4. Method according to claim 3, characterized in that the product obtained after the kneading stage is subjected to a drawing process, in a caliber of 120, then molded into a "tunnel" shaped mold, after which it is cooked to 72 ° C.