ES2322314A1 - Sweet cake based on chicharrones and elaboration procedure. (Machine-translation by Google Translate, not legally binding) - Google Patents

Sweet cake based on chicharrones and elaboration procedure. (Machine-translation by Google Translate, not legally binding) Download PDF

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Publication number
ES2322314A1
ES2322314A1 ES200701367A ES200701367A ES2322314A1 ES 2322314 A1 ES2322314 A1 ES 2322314A1 ES 200701367 A ES200701367 A ES 200701367A ES 200701367 A ES200701367 A ES 200701367A ES 2322314 A1 ES2322314 A1 ES 2322314A1
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Prior art keywords
pork
cake
sweet
rinds
sugar
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Granted
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ES200701367A
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ES2322314B1 (en
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Laia Vila Morral
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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
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • A21D13/08—
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A23L1/312—

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Sweet cake based on pork rinds and processing. The pork rinds are obtained from burned and pressed pork pellets in the shape of a disk, forming a cake. This cake incorporates in one or both sides a thin layer of caramelised sugar, counting with a proportion by weight of sugar with respect to the pork rinds for each of the surfaces comprised between 10 and 15%. The process of making the sweet cake includes the phases of cooking, pressing, demolding the cake, caramelizing the incorporated sugar layer and vacuum packaging thereof. (Machine-translation by Google Translate, not legally binding)

Description

Torta dulce a base de chicharrones y procedimiento de elaboración.Sweet cake based on pork rinds and elaboration procedure

Objeto de la invenciónObject of the invention

La presente invención se refiere a una torta dulce a base de chicharrones y su procedimiento de elaboración.The present invention relates to a cake sweet pork rind and its procedure elaboration.

La torta objeto de la invención está elaborada a base de chicharrones prensados en forma de disco para su comercialización unitaria, con una aportación especial de azúcar para el deleite del consumidor.The cake object of the invention is made from  Pressed pork rind base for your unit marketing, with a special sugar contribution to the delight of the consumer.

Antecedentes de la invenciónBackground of the invention

Los chicharrones son un manjar que forma parte de la cultura gastronómica ampliamente conocida. La elaboración de los chicharrones se realiza a partir de las pellas del cerdo debidamente cocidas para eliminar el aceite sobrante procedente de la fusión de su grasa o manteca.Chicharrones are a delicacy that is part of the widely known gastronomic culture. The elaboration of The pork rinds are made from the pig's pellets properly cooked to remove excess oil from the fusion of your fat or butter.

Tradicionalmente, los chicharrones, una vez cocidos, se prensan en bloques para su distribución y comercialización, de forma que se puedan desmenuzar fácilmente para su venta al peso. Por otro lado, en su elaboración se suele añadir sal para que su sabor final sea sabroso.Traditionally, chicharrones, once cooked, pressed into blocks for distribution and marketing, so that they can be easily crumbled to Its sale by weight. On the other hand, in its elaboration it is usually added salt so that its final flavor is tasty.

Por lo tanto, el consumo de dicho manjar requiere de un manipulado del bloque de chicharrones para desmenuzarlo en pequeñas porciones, que tradicionalmente sólo se pueden degustar en una versión salada.Therefore, the consumption of such delicacy requires a manipulation of the pork rind block to crumble it into small portions, which traditionally only They can taste in a salty version.

Descripción de la invenciónDescription of the invention

La torta dulce a base de chicharrones, así como su procedimiento de elaboración, ofrecen al consumidor la posibilidad de degustar dicho manjar con un sabor diferente y original, en un formato individual que no requiere de manipulación alguna por parte del vendedor.The sweet cake based on pork rinds, as well as their elaboration procedure, they offer the consumer the possibility of tasting said delicacy with a different flavor and original, in an individual format that does not require manipulation Some by the seller.

Para ello, y de forma más concreta, la torta dulce a base de chicharrones obtenidos a partir de pellas de cerdo requemadas y prensadas en forma de disco, dispone, en al menos una de sus superficies, de una fina capa de azúcar caramelizado.To do this, and more specifically, the cake sweet pork rind based on pork pellets requisitioned and pressed in disk form, it has, in at least one of its surfaces, of a thin layer of caramelized sugar.

Para que la torta dulce a base de chicharrones tenga la dulzura adecuada, la proporción en peso de azúcar respecto de los chicharrones por cada una de las superficies está comprendida entre el 10 y el 15%.So that the sweet cake based on pork rinds have the right sweetness, the proportion by weight of sugar with respect to of the pork rinds on each of the surfaces is between 10 and 15%.

Por otro lado, para que los chicharrones tengan el sabor y calidad deseados, las pellas son de grasa con magro de la parte de la espalda del cerdo.On the other hand, so that the pork rinds have the desired taste and quality, the pellets are fat with lean the back of the pig

El procedimiento de elaboración de dichas tortas dulces a base de chicharrones obtenidos a partir de pellas de cerdo requemadas y prensadas es el siguiente: una vez cocidos y prensados los chicharrones en forma de disco se desmoldea la torta y se añade una fina capa de azúcar sobre una de sus superficies; se procede a su caramelización mediante la presión de una plancha caliente; y opcionalmente se repite la misma operación sobre la otra superficie.The procedure for preparing these cakes  sweets based on pork rinds obtained from pellets Requested and pressed pork is as follows: once cooked and pressed the disk-shaped pork rinds the cake is unmoulded and a thin layer of sugar is added on one of its surfaces; be proceed to caramelization by pressing an iron hot; and optionally the same operation is repeated on the other surface

Una vez enfriada la torta con el azúcar caramelizado se procede a su envasado al vacío para garantizar su conservación y facilitar su manipulación y distribución.Once the cake has cooled with the sugar caramelized is vacuum packed to ensure its conservation and facilitate handling and distribution.

La elaboración previa de los chicharrones comprende las siguientes fases operativas:The previous elaboration of the chicharrones It comprises the following operational phases:

--
trocear las pellas a dados,chop the pellets into dice,

--
colocarlas en una caldera para fundir la grasa con aceite de la fundida anterior,place them in a boiler to melt the grease with oil from the previous melt,

--
extraer progresivamente el aceite procedente de la grasa que se va fundiendo,gradually extract the oil coming from the fat that is melting,

--
retirar los chicharrones progresivamente una vez cocidos.remove the chicharrones progressively Once cooked.

--
colocarlos en moldes circulares y prensarlos para compactarlos y extraer el aceite sobrante.place them in circular molds and Press them to compact them and extract the excess oil. 

       \vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
Realización preferente de la invenciónPreferred Embodiment of the Invention

El procedimiento de elaboración de la torta dulce a base de chicharrones se inicia con la preparación de los chicharrones. Como materia prima para la preparación de los chicharrones utilizamos, en el presente ejemplo de realización, grasa con magro de la parte de la espalda del cerdo, que troceamos en dados de 4 x 4 centímetros aproximadamente.The cake making procedure sweet pork rind starts with the preparation of greaves As raw material for the preparation of greaves we use, in the present embodiment, fat with lean part of the back of the pig, which we chop in dice of approximately 4 x 4 centimeters.

Una vez troceado se depositan en una caldera abierta, con un 10% de aceite procedente de la fundida anterior, previamente calentado.Once chopped they are deposited in a boiler open, with 10% oil from the previous melt, previously heated.

A medida que la grasa va fundiendo se va retirando el aceite sobrante, teniendo la precaución de dejar una cantidad residual para que no se peguen los chicharrones en la caldera.As the fat melts it goes away removing excess oil, being careful to leave a residual amount so that the pork rinds do not stick in the boiler.

Cuando los chicharrones empiezan a estar en su punto de cocción, se para el quemador de la caldera para retirarlos progresivamente, y ponerlos en moldes circulares de unos 20 centímetros de diámetro en una cantidad de 300 gramos aproximadamente. Se procede al prensado de los mismos para su compactación y extracción del aceite sobrante.When the greaves begin to be in their cooking point, the boiler burner stops to remove them progressively, and put them in circular molds of about 20 centimeters in diameter in an amount of 300 grams approximately. They are pressed for their compaction and extraction of excess oil.

Se desmoldea la torta de chicharrones y una vez enfriada se añaden 40 gramos de azúcar aproximadamente en una fina capa por toda la superficie de la torta. Se procede a la caramelización del azúcar mediante presión de una plancha caliente.The pork rinds cake is unmold and once chilled add approximately 40 grams of sugar in a thin layer over the entire surface of the cake. We proceed to the caramelization of sugar by pressing an iron hot.

Una vez enfriado el azúcar caramelizado se da la vuelta a la torta de chicharrones, y se añaden otros 40 gramos de azúcar aproximadamente por la otra superficie, para proceder igualmente a la caramelización del azúcar.Once the caramelized sugar has cooled, the  Turn over the pork rinds cake, and add another 40 grams of sugar approximately on the other surface, to proceed also to caramelization of sugar.

Una vez enfriada la torta de chicharrones con el azúcar caramelizado por ambas superficies, se procede a su envasado al vacío.Once the pork rind cake cooled with the  caramelized sugar on both surfaces, proceed to vacuum packed.

Mediante este procedimiento de elaboración obtenemos una torta dulce a base de chicharrones provista en ambas superficies de una fina capa de azúcar caramelizado debidamente adherido a la superficie de la torta.Through this elaboration procedure we get a sweet cake based on pork rinds provided in both surfaces of a thin layer of caramelized sugar properly adhered to the surface of the cake.

Claims (7)

1. Torta dulce a base de chicharrones obtenidos a partir de pellas de cerdo requemadas y prensadas en forma de disco, caracterizada porque al menos sobre una de sus superficies se dispone de una fina capa de azúcar caramelizado.1. Sweet cake based on pork rinds obtained from requisitioned and pressed pork pellets, characterized in that at least one of its surfaces has a thin layer of caramelized sugar. 2. Torta dulce a base de chicharrones según reivindicación 1, caracterizada porque sobre ambas superficies se dispone de una fina capa de azúcar caramelizado.2. Sweet cake based on pork rinds according to claim 1, characterized in that a thin layer of caramelized sugar is available on both surfaces. 3. Torta dulce a base de chicharrones según reivindicación 1, caracterizada porque la proporción en peso de azúcar respecto de los chicharrones por cada una de las superficies está comprendida entre el 10 y el 15%.3. Sweet cake based on pork rinds according to claim 1, characterized in that the proportion by weight of sugar in relation to the rinds for each of the surfaces is between 10 and 15%. 4. Torta dulce a base de chicharrones, según reivindicación 1, caracterizada porque las pellas son de grasa con magro de la parte de la espalda del cerdo.4. Sweet cake based on pork rinds, according to claim 1, characterized in that the pellets are fat with lean part of the back of the pig. 5. Procedimiento de elaboración de tortas dulces a base de chicharrones obtenidos a partir de pellas de cerdo requemadas y prensadas, caracterizado porque, una vez cocidos y prensados los chicharrones en forma de disco, se desmoldea la torta y se añade una fina capa de azúcar sobre una de sus superficies; se procede a su caramelización mediante la presión de una plancha caliente y opcionalmente se repite la misma operación sobre la otra superficie.5. Procedure for making sweet cakes based on pork rinds obtained from requisitioned and pressed pork pellets, characterized in that, once cooked and pressed the disk-shaped chicharrones, the cake is demoulded and a thin layer of sugar is added on one of its surfaces; caramelization is carried out by pressing a hot plate and optionally the same operation is repeated on the other surface. 6. Procedimiento de elaboración de tortas dulces a base de chicharrones, según reivindicación 5, caracterizado porque la cocción y prensado de los chicharrones comprende las siguientes fases operativas:6. Process for making sweet cakes based on pork rinds, according to claim 5, characterized in that the cooking and pressing of the pork rinds comprises the following operational phases:
--
trocear las pellas a dados,chop the pellets into dice,
--
colocarlas en una caldera para fundir la grasa con aceite de la fundida anterior,place them in a boiler to melt the grease with oil from the previous melt,
--
extraer progresivamente el aceite procedente de la grasa que se va fundiendo,gradually extract the oil coming from the fat that is melting,
--
retirar los chicharrones progresivamente una vez cocidos.remove the chicharrones progressively Once cooked.
--
colocarlos en moldes circulares y prensarlos para compactarlos y extraer el aceite sobrante.place them in circular molds and Press them to compact them and extract the excess oil.
7. Procedimiento de elaboración de tortas dulces a base de chicharrones, según reivindicación 5, caracterizado porque una vez enfriada la torta con el azúcar caramelizado se procede a su envasado al vacío.7. Process for making sweet cakes based on pork rinds, according to claim 5, characterized in that once the cake has been cooled with the caramelized sugar, it is vacuum packed.
ES200701367A 2007-05-18 2007-05-18 SWEET CAKE BASED ON CHICHARRONES AND PROCESSING PROCESS. Expired - Fee Related ES2322314B1 (en)

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ES200701367A ES2322314B1 (en) 2007-05-18 2007-05-18 SWEET CAKE BASED ON CHICHARRONES AND PROCESSING PROCESS.

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ES200701367A ES2322314B1 (en) 2007-05-18 2007-05-18 SWEET CAKE BASED ON CHICHARRONES AND PROCESSING PROCESS.

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL7905147A (en) * 1979-07-02 1981-01-06 Jacobus Joseph Maria Rijpkema Prodn. of rehydratable meat prod. from pork rind - by steeping, defatting and drying
ES2197778A1 (en) * 2001-11-21 2004-01-01 Hernandez Jose Ignacio Ramos Preparation of crisp pork rind consists of salting and fat drainage, for roasting, cooling and packaging

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL7905147A (en) * 1979-07-02 1981-01-06 Jacobus Joseph Maria Rijpkema Prodn. of rehydratable meat prod. from pork rind - by steeping, defatting and drying
ES2197778A1 (en) * 2001-11-21 2004-01-01 Hernandez Jose Ignacio Ramos Preparation of crisp pork rind consists of salting and fat drainage, for roasting, cooling and packaging

Non-Patent Citations (7)

* Cited by examiner, † Cited by third party
Title
Coca de Chicharrones, 04/11/2004. Recuperado de Internet el 1, 5\\ 20.05.2009. <URL:http://www.mundorecetas.com/recetas\_de\_cocina recetas-postt11570.html de Google. *
Coca de Chicharrones, 04/11/2004. Recuperado de Internet el 20.05.2009. <URL:http://www.mundorecetas.com/recetas_de_cocina/ recetas-postt11570.html de Google. *
Los Chicharrones, Consumer Eroski, 19.02.2004. Recuperado de Internet el 20.05.2009. <URL:http://www.consumer.es/web/es/ alimentacion/aprender\_a\_comer\_bien/curiosidades/2004/02/19/94855 php de Google. *
Los Chicharrones, Consumer Eroski, 19.02.2004. Recuperado de Internet el 20.05.2009. <URL:http://www.consumer.es/web/es/ alimentacion/aprender_a_comer_bien/curiosidades/2004/02/19/94855. php de Google. *
Recuperado de WPI (World Patent Index) No Acceso 1981-05692D (05), DW 198105 & NL 7905147 A (RIJPKEMA, J.M.) 05.01.1981, Resumen de la Base de Datos. *
Tortas de Chicharrones, 1992. Caja España. Revista de Folklore. Recuperado de Internet el 20.05.2009. <URL:http://www.funjdiaz. net/folklore/07ficha.cfm?id=1082 de Google. *
Tortas de Chicharrones, 31.10.2000. Recuperado de Internet el 20.05.2009. <URL:http://www.dooyoo.es/consejos-y-recetas/otras- recetas/177108 de Google. *

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