ES2326244B1 - WINE CHORIZO AND PROCEDURE FOR OBTAINING THE SAME. - Google Patents
WINE CHORIZO AND PROCEDURE FOR OBTAINING THE SAME. Download PDFInfo
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- ES2326244B1 ES2326244B1 ES200602085A ES200602085A ES2326244B1 ES 2326244 B1 ES2326244 B1 ES 2326244B1 ES 200602085 A ES200602085 A ES 200602085A ES 200602085 A ES200602085 A ES 200602085A ES 2326244 B1 ES2326244 B1 ES 2326244B1
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- wine
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- pork
- chorizo
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Classifications
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- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- A23L1/317—
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Chorizo al vino y procedimiento de obtención del mismo.Wine sausage and procedure for obtaining same.
El chorizo al vino utiliza como ingredientes un componente principal que es la carne de cerdo, concretamente en un 95'20%, e ingredientes tales como sal, pimentón, azúcar, especias y aditivos, en porcentajes mínimos, de manera que todos esos componentes son mezclados y amasados para obtener un producto que es embutido en una tripa natural de cerdo, y tras su correspondiente oreado se somete a un proceso de cocción sumergido en vino tinto para adquirir un sabor a vino, realizándose esa cocción a 90ºC y después se orea a temperatura ambiente y se introduce en un secadero para conseguir finalmente una pieza de chorizo embutido con sabor a vino que se empaqueta en un formato individual y termo-formado o al vacío para su posterior comercialización y consumo.The chorizo with wine uses as ingredients a main component that is pork, specifically in a 95.20%, and ingredients such as salt, paprika, sugar, spices and additives, in minimum percentages, so that all those components are mixed and kneaded to obtain a product that it is stuffed in a natural pork gut, and after its corresponding oreado undergoes a cooking process submerged in red wine to acquire a wine flavor, making that cooking at 90 ° C and then it is oreated at room temperature and introduced into a dryer to finally get a piece of sausage sausage flavored with wine that is packaged in an individual format and thermoformed or vacuum for later Marketing and consumption
Description
Chorizo al vino y procedimiento de obtención del mismo.Wine sausage and procedure for obtaining same.
La presente invención se refiere a un nuevo producto cárnico, concretamente un chorizo que en su elaboración es sometido a una fase de cocción cubierto totalmente en vino tinto, obteniendo así un alimento embutido que a la vez que tradicional, al haberse cocido en vino, tiene un sabor novedoso y agradable, proporcionando una distinción al producto definitivo.The present invention relates to a new meat product, specifically a sausage that in its elaboration is subjected to a cooking phase completely covered in red wine, thus obtaining a sausage food that at the same time as traditional, having cooked in wine, it has a novel and pleasant taste, providing a distinction to the final product.
Es igualmente objeto de la invención el procedimiento para la obtención de dicho chorizo al vino, procedimiento en el que intervienen una serie de fases operativas que permiten obtener el chorizo con un sabor distinto y especial, realizándose el proceso de forma sencilla, con las condiciones higiénicas requeridas en la elaboración de productos alimenticios, y con unas características adecuadas, tanto de acabado como organolépticas pertinentes.The object of the invention is also the procedure for obtaining said chorizo from wine, procedure involving a series of operational phases that allow to obtain the chorizo with a different and special flavor, performing the process in a simple way, with the conditions hygienic required in the preparation of food products, and with adequate characteristics, both finishing and relevant organoleptic.
Actualmente, el chorizo es un producto alimenticio obtenido a partir de carne de cerdo o animales similares (ciervo, jabalí, etc), carne que mezclada con tocino o grasa es preparada de forma adecuada con ingredientes tales como sal, pimentón, conservantes, etc, permitiendo obtener un producto que es embutido y tras correspondientes fases de secado y oreado conseguir el definitivo chorizo.Currently, chorizo is a product food obtained from pork or animals similar (deer, wild boar, etc.), meat that mixed with bacon or fat is properly prepared with ingredients such as salt, paprika, preservatives, etc., allowing to obtain a product which is stuffed and after corresponding drying and drying phases Get the ultimate sausage.
La variantes que pueden conseguirse del chorizo son escasas, sobre todo en lo que respecta a sabor nuevo, ya que se conocen los chorizos y/o salchichones denominados "dulces" o "picantes", pero se desconoce la elaboración de chorizo mezclado con otros productos o interviniendo componentes que le pudieran dar un sabor distinto al convencional.The variants that can be obtained from chorizo they are scarce, especially when it comes to new flavor, since they they know the sausages and / or pepperoni called "sweets" or "spicy", but the development of sausage is unknown mixed with other products or intervening components that They could give a different flavor to the conventional.
El chorizo que se preconiza está precisamente concebido como un chorizo al vino que le proporciona un nuevo, diferente y agradable sabor.The sausage that is recommended is precisely conceived as a chorizo to the wine that provides a new, Different and nice taste.
En dicho chorizo de la invención participa como componente principal la carne, a base de magro de cerdo y panceta de cerdo, a cuyo componente principal le complementan ingredientes tales como sal, pimentón, azúcar, especias y aditivos.In said sausage of the invention participates as main component meat, based on lean pork and bacon of pork, whose main component is complemented by ingredients such as salt, paprika, sugar, spices and additives.
Concretamente, el porcentaje de los componentes anteriormente referidos, que intervienen en la elaboración u obtención del chorizo de la invención, son los siguientes:Specifically, the percentage of the components previously referred, involved in the elaboration or Obtaining the sausage of the invention, are the following:
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- 95,20% de carne95.20% of meat
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- 1,70% de sal1.70% of salt
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- 1,70% de pimentón1.70% of paprika
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- 0,24% de azúcar0.24% of sugar
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- 0,16% de especias0.16% of spices
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- 1,00% de aditivos1.00% of additives
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En base a dichos componentes el procedimiento de obtención del chorizo al vino se basa el las siguientes fases operativas:Based on these components the procedure of obtaining the chorizo in wine is based on the following phases operational:
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- Tras el correspondiente picado de la carne de cerdo, ésta se introduce en una amasadora a la que se añaden los ingredientes de sal, pimentón, azúcar, especias y aditivos.After the corresponding minced pork, this is introduced in a kneader to which the salt ingredients are added, Paprika, sugar, spices and additives.
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- La mezcla de dichos componentes se mantienen en la amasadora durante un intervalo de tiempo de ocho minutos.The mixture of said components are kept in the mixer during a time interval of eight minutes.
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- El producto resultante es embutido en una tripa natural de cerdo (con un calibre preferentemente de 34/36).He resulting product is stuffed in a natural pork gut (with a caliber preferably 34/36).
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- Oreado del producto embutido durante un tiempo aproximado de 8 horas.Prayed of the stuffed product for an approximate time of 8 hours.
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- Cocido del producto oreado totalmente sumergido en vino tinto, realizándose la cocción a 90ºC y durante un tiempo de 12 a 13 minutos, realizándose dicha cocción en una caldera.Cooked of the orened product totally submerged in red wine, cooking done at 90 ° C and for a time of 12 to 13 minutes, said cooking being carried out in a boiler.
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- Oreado a temperatura ambiente del producto cocido durante unas horas.Prayed at room temperature of the cooked product for some hours.
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- Introducción del producto cocido y oreado en un secadero, permaneciendo en éste durante aproximadamente 12 horas.Introduction of cooked product and prayed in a dryer, staying in it during approximately 12 hours
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El producto final obtenido, que es una pieza de chorizo con sabor a vino, embutido, se empaqueta en un formato individual y termoconformado, para su posterior comercialización y consumo, teniendo en cuenta que una conservación idónea para el consumo debe realizarse de forma refrigerada entre 0º y 5ºC.The final product obtained, which is a piece of sausage with wine flavor, sausage, is packaged in a format individual and thermoformed, for later commercialization and consumption, taking into account that an ideal conservation for consumption must be carried out refrigerated between 0º and 5ºC.
El chorizo al vino obtenido podrá consumirse en caliente, mediante calentamiento del mismo en un microondas durante 90 a 120 segundos, dependiendo de la potencia del microondas o gusto del consumidor.The chorizo obtained wine may be consumed in hot, by heating it in a microwave during 90 to 120 seconds, depending on the microwave power or consumer taste
Además, el calentamiento puede efectuarse sobre la propia bolsa de envasado, pinchando la misma, o bien directamente previa retirada de dicha bolsa.In addition, heating can be carried out on the packaging bag itself, puncturing it, or directly after withdrawing from said bag.
El experimento se realizó en partidas de 50 Kg aproximadamente, totalmente cubiertas en vino tinto cuando se realizó la cocción del mismo, de manera que en esas partidas la carne, a base de magro de cerdo al 60% y panceta al 40%, interviene en un porcentaje, sobre el total, del 95,20%, mientras que los ingredientes de sal y pimentón intervinieron en un porcentaje del 1,70% cada uno, siendo el porcentaje de los azucares del 0,24% y el de las especias del 0'16%, para finalmente ser el porcentaje de los aditivos el 1,00%.The experiment was carried out in 50 kg items approximately, fully covered in red wine when made the cooking of it, so that in those games the meat, based on 60% pork lean and 40% bacon, intervenes in a percentage, over the total, of 95.20%, while the salt and paprika ingredients intervened in a percentage of 1.70% each, the percentage of sugars being 0.24% and the of spices of 0.16%, to finally be the percentage of additives 1.00%.
Esa masa en una partida de 50 Kg se introdujo en la amasadora, y tras el amasado correspondiente se procedió al embutido en porciones de aproximadamente 300 g, para seguidamente y después de un tiempo de oreado tras el embutido, se efectuó una cocción a 90ºC en vino tinto para conseguir un producto final con sabor a vino, que es distinto y especial respecto del chorizo convencional.That mass in a 50 kg game was introduced in the kneader, and after the corresponding kneading, the stuffed in portions of approximately 300 g, then after a time of ear after sausage, a cooking at 90 ° C in red wine to get a final product with wine flavor, which is different and special with respect to chorizo conventional.
Tras la cocción se realizó el oreado del chorizo a una temperatura ambiente, pasando después a un secadero para permanecer en él durante aproximadamente 12 horas, consiguiendo así un producto final que es un chorizo con sabor a vino, y que finalmente se empaquetó en formato individual y termo-conformado en el que obviamente se comercializará para su definitivo consumo.After cooking the sausage was carried out at room temperature, then going to a dryer to stay in it for about 12 hours, thus getting a final product that is a wine-flavored sausage, and that finally it was packaged in individual format and thermoforming in which it obviously will commercialize for its definitive consumption.
El chorizo al vino obtenido de la manera descrita puede considerarse como un producto tradicional pero novedoso, tanto por la facilidad para el consumidor en llevar a cabo la elaboración del mismo, como en el paladar conseguido, ya que tienen un sabor distinto y especial que le proporciona el vino al cocer la masa o mezcla de ingredientes del chorizo sumergidas en vino tinto.The chorizo with wine obtained in the way described can be considered as a traditional product but novel, both for the ease for the consumer to carry out the elaboration of it, as in the palate achieved, already that have a different and special flavor that the wine provides when cooking the dough or mixture of chorizo ingredients submerged in Red wine.
Claims (3)
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- Introducción en una amasadora de dicha carne picada, añadiendo a la misma, sal, pimentón, azucares, especias, así como emulgentes, conservantes, antioxidantes y colorantes.Introduction in a mixer of bliss minced meat, adding to it, salt, paprika, sugars, spices, as well as emulsifiers, preservatives, antioxidants and dyes
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- La mezcla de dichos componentes se mantiene en la amasadora durante un intervalo de tiempo de ocho minutos.The mixture of said components is kept in the mixer during a time interval of eight minutes.
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- El producto resultante obtenido en la amasadora es embutido en una tripa natural de cerdo.He resulting product obtained in the kneader is embedded in a Natural pork gut.
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- El producto embutido es seguidamente oreado durante un tiempo aproximado de ocho horas.He sausage product is then prayed for a while Approximately eight hours.
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- Dicho producto embutido y oreado es posteriormente cocido totalmente cubierto en vino tinto, a una temperatura de 90ºC durante doce minutos.Saying stuffed and dried product is subsequently fully cooked covered in red wine, at a temperature of 90 ° C for twelve minutes
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- El producto cocido es oreado a temperatura ambiente durante unas horas.He cooked product is dried at room temperature for about hours.
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- El producto cocido y oreado se introduce en un secadero, permaneciendo en éste durante aproximadamente doce horas.He cooked and dried product is introduced in a dryer, remaining in it for about twelve hours.
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- El producto final obtenido, que es una pieza de chorizo con sabor a vino embutido, se empaqueta en un formato individual y termoconformado para su posterior comercialización y consumo.He final product obtained, which is a piece of sausage flavored with sausage wine, is packaged in an individual format and thermoforming for later commercialization and consumption.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES200602085A ES2326244B1 (en) | 2006-08-01 | 2006-08-01 | WINE CHORIZO AND PROCEDURE FOR OBTAINING THE SAME. |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES200602085A ES2326244B1 (en) | 2006-08-01 | 2006-08-01 | WINE CHORIZO AND PROCEDURE FOR OBTAINING THE SAME. |
Publications (2)
Publication Number | Publication Date |
---|---|
ES2326244A1 ES2326244A1 (en) | 2009-10-05 |
ES2326244B1 true ES2326244B1 (en) | 2010-07-26 |
Family
ID=41091856
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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ES200602085A Expired - Fee Related ES2326244B1 (en) | 2006-08-01 | 2006-08-01 | WINE CHORIZO AND PROCEDURE FOR OBTAINING THE SAME. |
Country Status (1)
Country | Link |
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ES (1) | ES2326244B1 (en) |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2606975B1 (en) * | 1986-11-13 | 1990-06-15 | Salaisons Iles | SAUSAGE AND MANUFACTURING METHOD THEREOF |
EP0962149B1 (en) * | 1998-05-28 | 2002-04-24 | Claude Rollier | Sole Process for preparation of cooked meat products and so prepared meat products |
FR2803487A1 (en) * | 2000-01-06 | 2001-07-13 | Jean Jacques Teyssier | Preparing and preserving meat by salting, pickling and drying comprises using pickling brine containing red wine |
-
2006
- 2006-08-01 ES ES200602085A patent/ES2326244B1/en not_active Expired - Fee Related
Non-Patent Citations (1)
Title |
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Página web: lavalla.es 'Proceso de elaboración industrial de embutidos: Chorizo de la sierra de aracena y Chorizo ibérico 1$^{a}$ vela rojo', 25.02.2005. Recuperada el 22.04.2009. Recuperada en Internet: http://www.lavalla.es/proceso.htm * |
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Publication number | Publication date |
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ES2326244A1 (en) | 2009-10-05 |
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