ES2310443B1 - PROCEDURE FOR THE PREPARATION OF SWEET CALCOT AND SWEET CALCOT AS GOT. - Google Patents

Abstract

Procedure for the preparation of calçot sweet and sweet calçot thus obtained.

It consists of cleaning and cutting the natural calçot, keeping a green part of it, make a strong cooking in water, to which is added an amount of salt that reduce the strength of flavor, keep at rest so that the low temperature cooking and atmospheric pressure, preventing it from undo the calçot and allowing the aromas of the product and do not miss its taste and nutritional properties, followed by the introduction of calçot in a syrup container and heating to the water bath so that the calçot absorbs all the sugar, obtaining a calçot with a sweet taste.

Description

Procedure for the preparation of calçot sweet and sweet calçot thus obtained.

Object of the invention

The present invention relates to a procedure for the preparation of sweet calçot that has special application for direct consumption, as well as for employment as a filling of chocolates, nougat or others, and in the elaboration of products such as jam, ice cream or liquor.

The object of the invention consists in the procedure for obtaining the sweet-tasting calçot and on its own product thus obtained by this procedure.

Background of the invention

Various preparation processes are known of canned fruits or vegetables that allow keeping Nutritious principles and own organoleptic characteristics of the product.

These products are conveniently treated. for subsequent packaging under conditions that allow its maintenance for long periods of time, offering for both an alternative to a perishable product that, without treatment some, have a limited life once put up for sale.

This is the case, for example, of canned food citrus, peach apple, pineapple in syrup or other fruits, which canned packaging allow for better distribution and marketing, and especially its conservation over time.

It is common to use syrup as a liquid predominant in this container, which confers a sweet taste characteristic of the product and, together with preservatives, stabilizers and other substances suitable for human consumption, maintains its characteristics.

On the other hand, the calçots constitute a very popular product that is usually grilled and that can  Present a strong onion flavor.

The possibility of performing a treatment on This natural product to modify its flavor, sweetening it for direct consumption or for canned packaging and / or for use as an additional ingredient in other formats or products makes feasible the development of the invention that is then describe.

Description of the invention

The procedure for the preparation of calçot sweet that is proposed in this invention allows obtaining a product that provides added culinary value to the product natural.

The procedure proceeds according to a series of phases described below in detail.

First, the cleaning of the calçot in order to take out all the land, then doing a cut at its base to remove the roots, keeping a part green of it.

Once clean proceed to make a first  strong cooking, for a time that will vary according to the pressure and apparatus used for cooking, for example between 8 and 40 minutes, preferably between 15 and 25 minutes under pressure environmental.

In order to decrease the strength of the flavor that initially has the natural product is previously added to the water cooking a quantity of salt, of the order of 1 to 40 grams for each liter, preferably 7-20 grams per liter.

Then let the cooking stand to atmospheric pressure between 1 and 30 hours, preferably between 3 and 15 hours, in order to continue cooking at low temperature for obtain total product cooking and prevent the product from falling apart calçot, allowing the aromas of the product to be maintained and not its taste and nutritional properties are lost. Such times they would vary depending on the pressure to be allowed to rest cooking.

The calçots that normally undergo cooking will have different diameters, with ratios of 1: 5, cooking time remaining so that the calçots of Small diameter does not fall apart and do not absorb excess salt, and the larger diameter calçots are fully cooked and absorb only the amount of salt needed

Then the calçots are drained to remove the cooking liquid, this draining phase can be perform by means of a gentle centrifugation that removes the cooking liquid but not the calçot juice itself, avoiding So much that it falls apart.

Meanwhile a syrup is prepared by proceeding  when heating water with sugar at a temperature included between 100 ° and 120 ° C, preferably between 102 ° and 110 ° C, cooling to continuation.

Drained calçots are introduced in a container and cover with syrup.

Then the containers are closed and cooked  to the water bath for a time of the order of 3-60 minutes, preferably 10-30 minutes. During this cooking stage calçot absorbs all the sugar, providing a sweet taste

After standing, after cooking and once cooled the containers, the calçots are removed by removing the resulting liquid, which lacks sugar, obtaining a calçot Sweet that stays whole without falling apart.

The calçot obtained has a calçot flavor cooked sweet that has diminished the strong flavor of the product natural, being suitable for direct consumption or in different possible applications, such as filling of chocolates, nougat or others, as well as for the production of such products like jam, ice cream or liquor, etc.

Claims (7)

1. Procedure for the preparation of sweet calçot from natural calçot, characterized in that it proceeds according to the phases of:

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calçot cleaning and cutting by its base to remove the roots, keeping a green part of the same,

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strong cooking in water, which add an amount of salt that reduces the strength of flavor,

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repose to finish the total cooking of the product at low temperature, preventing the calçot from falling apart, maintaining the aromas of product and its taste and nutritional properties,

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drained from calçots to remove cooking water,

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introduction of drained calçots in a container and coated with syrup,

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cooking the container in a water bath for Let the calçot absorb all the sugar,

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liquid extraction and obtaining Calçot with sweet taste.

2. Process for preparing sweet calçot according to claim 1, characterized in that the strong cooking is carried out for a time between 8 and 40 minutes, preferably between 15 and 25 minutes, at ambient pressure. 3. Process for preparing sweet calçot according to claim 1, characterized in that the amount of salt added to the water of the strong cooking is between 1 and 40 grams per liter, preferably between 7 and 20 grams per liter. 4. Procedure for the preparation of sweet calçot according to claim 1, characterized in that the draining phase is carried out by means of a gentle centrifugation that extracts the cooking liquid but not the calçot juice. 5. Process for preparing sweet calçot according to claim 1, characterized in that the syrup is prepared at a temperature between 100 ° and 120 ° C, preferably between 102 ° and 110 ° C and then cooled. Method for the preparation of sweet calçot according to claim 1, characterized in that the heating of the container in the water bath is carried out for a time comprised for 3 and 60 minutes, preferably between 10 and 30 minutes. 7. Sweet Calçot obtained according to the procedure described in claims 1 to 6.