ES2337975A1 - Procedure for the elaboration of a food product (Machine-translation by Google Translate, not legally binding) - Google Patents
Procedure for the elaboration of a food product (Machine-translation by Google Translate, not legally binding) Download PDFInfo
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- ES2337975A1 ES2337975A1 ES200802671A ES200802671A ES2337975A1 ES 2337975 A1 ES2337975 A1 ES 2337975A1 ES 200802671 A ES200802671 A ES 200802671A ES 200802671 A ES200802671 A ES 200802671A ES 2337975 A1 ES2337975 A1 ES 2337975A1
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- 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
- A21D13/40—Products characterised by the type, form or use
- A21D13/41—Pizzas
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- A21D13/007—
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
Procedimiento para la elaboración de una pizza de patata.Procedure for making a pizza Potato
La presente memoria descriptiva se refiere, como su título indica, a un procedimiento para la elaboración de una pizza de patata, caracterizado por una base elaborada con patata como ingrediente principal, junto con otros ingredientes tales como huevo, harina, leche, agua y en menor proporción, cebolla, berenjena, perejil, espinacas, calabacín, pimientos, setas, alcachofas, sal y especies aromáticas, incorporando posteriormente una guarnición sobre la base ya precocinada con ingredientes aportados en las proporciones apropiadas, variables según la terminación del preparado, presentando un característico procedimiento de elaboración basado en las siguientes fases: Fase 1. Selección y corte, Fase 2. Precocinado y escurrido, Fase 3. Mezclado de ingredientes Fase 4. Cocción, Fase 5. Guarnición y Fase 6. Cadena de guarnición y envasado.The present specification refers, as its title indicates, to a procedure for the preparation of a potato pizza, characterized by a base made with potatoes as the main ingredient, together with other ingredients such as egg, flour, milk, water and lower proportion, onion, eggplant, parsley, spinach, zucchini, peppers, mushrooms, artichokes, salt and aromatic species, subsequently incorporating a garnish on the base already precooked with ingredients provided in the appropriate proportions, variable according to the completion of the preparation, presenting a Characteristic elaboration procedure based on the following phases: Phase 1. Selection and cutting, Phase 2. Precooked and drained, Phase 3. Mixing of ingredients Phase 4. Cooking, Phase 5. Garnish and Phase 6. Garnish and packaging chain.
En la actualidad son ampliamente conocidos, fabricados y consumidos múltiples y variados tipos de productos alimenticios del tipo de pizza, en los que se utilizan como base primordial de su composición la harina y otros componentes que, mezclados, se obtiene una masa de escaso grosor, incorporando unos ingredientes o guarniciones, variables en cada caso, según el sabor que se quiera dar a la pizza.They are now widely known, manufactured and consumed multiple and varied types of products food of the type of pizza, in which they are used as a base its flour and other components that, mixed, a dough of low thickness is obtained, incorporating some ingredients or side dishes, variable in each case, depending on the flavor You want to give pizza.
Se ha intentado enriquecer la base pizza elaborándola con mayor grosor siempre, incluso añadiendo capas con diferentes ingredientes con la intención de crear un producto más jugoso al paladar, resultando procesos muy laboriosos y poco productivos.An attempt has been made to enrich the pizza base always making it thicker, even adding layers with different ingredients with the intention of creating one more product juicy on the palate, resulting very laborious processes and little productive.
Para solventar la problemática existente en la actualidad se ha ideado un procedimiento para la elaboración de una pizza de patata, objeto de la presente invención, caracterizado por una base elaborada con patata, como ingrediente principal, junto con otros ingredientes,tales como huevo, harina, leche, agua y en menor proporción, cebolla, berenjena, perejil, espinacas, calabacín, pimientos, setas, alcachofas, sal y especies aromáticas, creando una base pizza muy jugosa al paladar al quedar ligados todos los ingredientes.To solve the problem currently in existence, a procedure has been devised for the preparation of a potato pizza, object of the present invention, characterized by a base made with potatoes, as the main ingredient, together with other ingredients, such as eggs, flour , milk, water and to a lesser extent, onion, eggplant, parsley, spinach, zucchini, peppers, mushrooms, artichokes, salt and aromatic species, creating a very juicy pizza base on the palate when all ingredients are linked.
Posteriormente se añade una guarnición sobre la base ya precocinada con ingredientes como queso, jamón dulce, orégano, tomate, champiñón, anchoas, olivas, gambas, bacón, atún, chorizo, salchichón, jamón serrano, mortadelas, salmón, sardinas, mejillones, lomo de cerdo, carne de ternera, pollo, endibias y pepinillos, aportados en las proporciones apropiadas, variables según la terminación del preparado.Subsequently a garrison is added over the base already precooked with ingredients such as cheese, ham, oregano, tomato, mushroom, anchovies, olives, shrimp, bacon, tuna, chorizo, sausage, serrano ham, mortadelas, salmon, sardines, mussels, pork loin, veal, chicken, endives and pickles, provided in the appropriate proportions, variable according to the completion of the preparation.
La innovación de presentar una pizza, elaborando una base con patata, como ingrediente principal, aporta al producto preciosas sales minerales y vitaminas que, a modo de ejemplo, 100 gramos de patata aportan:The innovation of presenting a pizza, making a base with potato, as the main ingredient, contributes to the product precious mineral salts and vitamins that, by way of example, 100 grams of potato provide:
- 15 mg. de vitamina C15 mg from vitamin C
- 3 mg de vitamina A3 mg of vitamin TO
- 0.10 mg de vitamina B10.10 mg of vitamin B1
- 0.04 mg. de vitamina b20.04 mg from vitamin b2
- 2.5 mg. de vitamina b32.5 mg from vitamin b3
- 54 mg. de fósforo54 mg from match
- 10 mg. de calcio10 mg from calcium
- 0.6 mg. de hierro0.6 mg from iron
- 500 mg. de Potasio.500 mg from Potassium.
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Además, la patata contiene una cantidad de almidón de rápida absorción que, junto con la riqueza de minerales que aporta ayuda a recuperar las sales perdidas en cualquier ejercicio físico, así mismo son de fácil digestión, consiguiendo una alimentación fácil, gustosa y apetecible aportando beneficios considerables al organismo. Finalmente, en las composiciones de producto aquí definidas carentes de harina, se resalta la ausencia de gluten, lo que hace el producto idóneo para su consumo por personas con alergia o intolerancia al gluten (celiaquía), en cuanto han de hacer dietas libres de este elemento.In addition, the potato contains a quantity of Quickly absorbed starch that, together with the richness of minerals which provides help to recover lost salts in any Physical exercise, likewise are easily digested, getting a easy, tasty and appetizing food providing benefits considerable to the organism. Finally, in the compositions of product defined here lacking flour, the absence is highlighted of gluten, which makes the product suitable for consumption by people with gluten allergy or intolerance (celiac disease), as They have to make free diets of this element.
Este procedimiento para la elaboración de una pizza de patata que se presenta aporta la principal ventaja de conseguir un sabor y textura gustativa completamente innovadora y distinta de las existentes en la actualidad, permitiendo su consumo, tanto por sí solo como en forma de acompañamiento gastronómico.This procedure for the development of a Potato pizza presented brings the main advantage of achieve a completely innovative taste and texture and different from those existing today, allowing its consumption, both alone and in the form of gastronomic accompaniment.
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Para comprender mejor el objeto de la presente invención, a continuación se describen detalladamente las proporciones con respecto a su peso total y su procedimiento de realización en diferentes fases:To better understand the purpose of this invention, the following are described in detail proportions with respect to your total weight and your procedure of realization in different phases:
Fase 1. Selección y corte, Fase 2. Precocinado y escurrido, Fase 3. Mezclado de ingredientes, Fase 4. Cocción, Fase 5. Guarnición y Fase 6. Cadena de guarnición y envasado.Phase 1. Selection and cutting , Phase 2. Precooked and drained , Phase 3. Mixing ingredients , Phase 4. Cooking , Phase 5. Garnish and Phase 6. Garnish and packaging chain .
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Fase 1Phase one
En primer lugar se seleccionan las patatas y se lavan con piel hasta lograr su total limpieza, seguidamente se rellenan unos recipientes con leche y agua, respectivamente y se reservan separadamente, para su posterior mezclado.First, the potatoes are selected and wash with skin until it is completely cleaned, then fill some containers with milk and water, respectively and reserve separately, for later mixing.
También se seleccionan otros ingredientes tales como cebolla, berenjena, perejil, espinacas, calabacín, pimientos, setas, alcachofas, procediendo a su limpieza, pelado y corte en juliana/dejándolos separadamente reservados en sus correspondientes recipientes, para su posterior mezclado.Other ingredients are also selected. like onion, eggplant, parsley, spinach, zucchini, peppers, mushrooms, artichokes, cleaning, peeling and cutting juliana / leaving them separately reserved in their corresponding containers, for later mixing.
También se reservan por separado un recipiente con sal y otros destinados para reservar las especies aromáticas.A container is also reserved separately with salt and others destined to reserve the species aromatic
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Fase 2Phase 2
En esta fase 2 se procede al pelado y corte de las patatas en trozos inferiores a 5 gramos y se fríen en aceite de oliva a una temperatura superior a los 100 grados, a fuego lento, durante un tiempo aproximado de 7 minutos, tiempo que puede ser variable dependiendo de las cantidades.In this phase 2 the peeling and cutting of the potatoes in pieces smaller than 5 grams and fried in olive at a temperature above 100 degrees, over low heat, for an approximate time of 7 minutes, time that can be variable depending on the quantities.
Al mismo tiempo y en otro recipiente se fríen algunos de los ingredientes cortados anteriormente, dependiendo del sabor seleccionado para el producto acabado, en una proporción no superior al 5% del total del producto terminado.At the same time and in another container they are fried some of the ingredients cut previously, depending on the flavor selected for the finished product, in a proportion not more than 5% of the total finished product.
Los ingredientes seleccionados deben freírse con el aceite a una temperatura superior a los 100 grados, a fuego lento, durante un tiempo aproximado de 10 minutos.Selected ingredients should be fried with the oil at a temperature above 100 degrees, on fire Slow, for an approximate time of 10 minutes.
Una vez precocinados los ingredientes se reservan por separado y se procede al secado del aceite absorbido.Once the ingredients are precooked, reserve separately and oil is dried absorbed.
Esta fase 2 ofrece una realización alternativa, que sería con patatas asadas en lugar de fritas, procediendo de la siguiente manera: This phase 2 offers an alternative embodiment, which would be with roasted potatoes instead of fried, proceeding as follows:
Se colocan las patatas en el horno a una temperatura dé 250ºC., durante una hora aproximadamente, hasta conseguir que la patata esté cocida con la piel crocante, dándole la vuelta cada 20 minutos. Se dejan enfriar, retirando seguidamente la piel de la patata y se cortan en trozos, añadiendo un poco de aceite y sal, aplanando la masa.The potatoes are placed in the oven at one temperature of 250 ° C., for about an hour, until get the potato is cooked with the crispy skin, giving it the Turn every 20 minutes. They are allowed to cool, then removing the Potato skin and cut into pieces, adding a little oil and salt, flattening the dough.
Al mismo tiempo, y en otro recipiente, se fríen algunos de los ingredientes cortados anteriormente, dependiendo del sabor seleccionado para el producto acabado, en una proporción no superior al 5% del total del producto terminado.At the same time, and in another container, they are fried some of the ingredients cut previously, depending on the flavor selected for the finished product, in a proportion not more than 5% of the total finished product.
Los ingredientes seleccionados deben freírse con el aceite a una temperatura superior a los 100ºC., a fuego lento, durante un tiempo aproximado de 10 minutos.Selected ingredients should be fried with the oil at a temperature above 100 ° C., over low heat, for an approximate time of 10 minutes.
Una vez precocinados los ingredientes se reservan por separado y se procede al secado del aceite absorbido.Once the ingredients are precooked, reserve separately and oil is dried absorbed.
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Fase 3Phase 3
En esta fase 3, se bate el huevo en sal añadiendo especies aromáticas, procediendo seguidamente al proceso de mezclado con la patata y el resto de ingredientes en las proporciones siguientes:In this phase 3, beat the egg in salt adding aromatic species, then proceeding to the process mixed with the potato and the rest of the ingredients in the following proportions:
- \bullet?
- Patata: entre 60 y 77%, preferentemente 74,5% Potato: between 60 and 77%, preferably 74.5%
- \bullet?
- Huevo: entre 0 y 22%, preferentemente 20% Egg: between 0 and 22%, preferably 20%
- \bullet?
- Leche: entre 4 y 7%, preferentemente 5% Milk: between 4 and 7%, preferably 5%
- \bullet?
- Agua: entre el 0 y 5%, preferentemente 0% Water: between 0 and 5%, preferably 0%
- \bullet?
- Sal: entre 0.25 y 0.75%, preferentemente 0,50% Salt: between 0.25 and 0.75%, preferably 0.50%
- \bullet?
- Otros ingredientes con un porcentaje de entre un 0% y un 5%, para obtener diferentes tipos de base, seleccionando al menos uno de los siguientes, entre otros: Other ingredients with a percentage of between 0% and 5%, to obtain different types of base, selecting at least one of the following, enter others:
- \bullet?
- Cebolla Onion
- \bullet?
- Berenjena Eggplant
- \bullet?
- Perejil Parsley
- \bullet?
- Espinacas Spinach
- \bullet?
- Calabacín Zucchini
- \bullet?
- Pimientos Peppers
- \bullet?
- Setas Mushrooms
- \bullet?
- Alcachofas Artichokes
- \bullet?
- Especies aromáticas Aromatic species
La base elaborada con huevo constituye el 80% del producto final, con unos máximos de huevo del 99% y un 1% del resto de la base, y unos mínimos de 2% de huevo y un 98% del resto de la base.The base made with egg constitutes 80% of the final product, with an egg maximum of 99% and 1% of the rest of the base, and a minimum of 2% of egg and 98% of the rest from the base.
Esta fase 3 ofrece una realización alternativa, que sería con harina en lugar de huevo, procediendo de la siguiente manera: This phase 3 offers an alternative embodiment, which would be with flour instead of egg, proceeding as follows:
Se mezclan en un bol harina, sal y especies aromáticas añadiendo agua y leche, procediendo seguidamente al amasado de los ingredientes, formando una masa que se mezcla con la patata y el resto de ingredientes en las proporciones siguientes:Flour, salt and spices are mixed in a bowl aromatic adding water and milk, then proceeding to kneading the ingredients, forming a dough that mixes with the Potato and other ingredients in proportions following:
- \bullet?
- Patata: entre 60 y 77%, preferentemente 64,5% Potato: between 60 and 77%, preferably 64.5%
- \bullet?
- Harina: entre 0 y 32%, preferentemente 30%, seleccionando al menos una de los siguientes, entre otras harina de trigo, de arroz, de maíz y de garbanzos. Flour: between 0 and 32%, preferably 30%, selecting at least one of the following, among others wheat flour, rice, corn and chickpeas.
- \bullet?
- Leche: entre 4 y 7%, preferentemente 5% Milk: between 4 and 7%, preferably 5%
- \bullet?
- Agua: entre el 0 y 5%, preferentemente 3% Water: between 0 and 5%, preferably 3%
- \bullet?
- Sal: entre 0.25 y 0.75%, preferentemente 0,50% Salt: between 0.25 and 0.75%, preferably 0.50%
- \bullet?
- Otros ingredientes con un porcentaje de entre un 0% y un 5%, para obtener diferentes tipos de base, seleccionando al menos uno de los siguientes, entre otros: Other ingredients with a percentage of between 0% and 5%, to obtain different types of base, selecting at least one of the following, enter others:
- \bullet?
- Cebolla Onion
- \bullet?
- Berenjena Eggplant
- \bullet?
- Perejil Parsley
- \bullet?
- Espinacas Spinach
- \bullet?
- Calabacín Zucchini
- \bullet?
- Pimientos Peppers
- \bullet?
- Setas Mushrooms
- \bullet?
- Alcachofas Artichokes
- \bullet?
- Especies aromáticas Aromatic species
La base elaborada con harina constituye el 80% del producto final.The base made with flour constitutes 80% of the final product.
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Fase 4Phase 4
En esta fase 4 se seleccionan los ingredientes mezclados y se depositan en sus correspondientes recipientes individuales, de forma redonda o cuadrada, listos para el proceso de cocción en horno durante 20 minutos a una temperatura de 250ºC., reservándolos seguidamente sobre una base de cartón, redondo o cuadrado.In this phase 4 the ingredients are selected mixed and deposited in their corresponding containers individual, round or square, ready for the process of Bake for 20 minutes at a temperature of 250 ° C., reserving them then on a cardboard base, round or square.
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Fase 5Phase 5
En esta fase 5 se seleccionan los ingredientes, procediendo, si es necesario, al corte de los mismos, rellenando los recipientes necesarios con cada uno de los productos para su posterior distribución. El ingrediente principal sería el queso, en una proporción del 35%.In this phase 5 the ingredients are selected, proceeding, if necessary, to cut them, filling in the necessary containers with each of the products for your subsequent distribution The main ingredient would be cheese, in a proportion of 35%.
Otros ingredientes con un porcentaje de un 65%, seleccionando al menos uno de los siguientes, entre otros:Other ingredients with a percentage of 65%, selecting at least one of the following, among others:
- \bullet?
- Jamón dulce Sweet ham
- \bullet?
- Jamón serrano Serrano ham
- \bullet?
- Orégano Oregano
- \bullet?
- Tomate Tomato
- \bullet?
- Champiñón Mushroom
- \bullet?
- Anchoas Anchovies
- \bullet?
- Olivas Olives
- \bullet?
- Gambas Prawns
- \bullet?
- Bacón Bacon
- \bullet?
- Atún Tuna
- \bullet?
- Chorizo Chorizo
- \bullet?
- Salchichón Sausage
- \bullet?
- Mortadelas Mortadelas
- \bullet?
- Salmón Salmon
- \bullet?
- Sardinas Sardines
- \bullet?
- Mejillones Mussels
- \bullet?
- Lomo de cerdo Pork loin
- \bullet?
- Carne de ternera Veal
- \bullet?
- Pollo Chicken
- \bullet?
- Endivias Endives
- \bullet?
- Pepinillos Pickles
La guarnición constituye el 20% del producto final.The garnish constitutes 20% of the product final.
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Fase 6Phase 6
En esta fase 6. las bases van pasando sobre una cadena de guarnición donde se les incorporan los ingredientes previamente seleccionados, quedando el producto alimenticio totalmente terminado, pasando seguidamente al túnel de envasado al vacío o congelación, procediendo seguidamente a su envasado final para su posterior distribución.In this phase 6. the bases are happening on a garnish chain where the ingredients are incorporated previously selected, leaving the food product fully finished, then moving to the packing tunnel at vacuum or freezing, then proceed to final packaging for later distribution.
Claims (9)
- \bullet?
- Patata: entre 60 y 77%, preferentemente 74,5% Potato: between 60 and 77%, preferably 74.5%
- \bullet?
- Huevo: entre 0 y 22%, preferentemente 20% Egg: between 0 and 22%, preferably 20%
- \bullet?
- Leche: entre 4 y 7%, preferentemente 5% Milk: between 4 and 7%, preferably 5%
- \bullet?
- Agua: entre el 0 y 5%, preferentemente 0% Water: between 0 and 5%, preferably 0%
- \bullet?
- Sal: entre 0.25 y 0.75%, preferentemente 0,50% Salt: between 0.25 and 0.75%, preferably 0.50%
- \bullet?
- Otros ingredientes con un porcentaje de entre un 0% y un 5%, para obtener diferentes tipos de base, seleccionando al menos uno de los siguientes, entre otros: Other ingredients with a percentage of between 0% and 5%, to obtain different types of base, selecting at least one of the following, enter others:
- \bullet?
- Cebolla Onion
- \bullet?
- Berenjena Eggplant
- \bullet?
- Perejil Parsley
- \bullet?
- Espinacas Spinach
- \bullet?
- Calabacín Zucchini
- \bullet?
- Pimientos Peppers
- \bullet?
- Setas Mushrooms
- \bullet?
- Alcachofas Artichokes
- \bullet?
- Especies aromáticas. Aromatic species.
- \bullet?
- Patata: entre 60 y 77%, preferentemente 64,5% Potato: between 60 and 77%, preferably 64.5%
- \bullet?
- Harina: entre 0 y 32%, preferentemente 30%, seleccionando al menos una de los siguientes, entre otras, harina de trigo, de arroz, de maíz y de garbanzos. Flour: between 0 and 32%, preferably 30%, selecting at least one of the following, among others, wheat flour, rice, corn and chickpeas.
- \bullet?
- Leche: entre 4 y 7%, preferentemente 5% Milk: between 4 and 7%, preferably 5%
- \bullet?
- Agua: entre el 0 y 5%, preferentemente 3% Water: between 0 and 5%, preferably 3%
- \bullet?
- Sal: entre 0.25 y 0.75%, preferentemente 0,50% Salt: between 0.25 and 0.75%, preferably 0.50%
- \bullet?
- Otros ingredientes con un porcentaje de entre un 0% y un 5%, para obtener diferentes tipos de base, seleccionando al menos uno de los siguientes, entre otros: Other ingredients with a percentage of between 0% and 5%, to obtain different types of base, selecting at least one of the following, enter others:
- \bullet?
- Cebolla Onion
- \bullet?
- Berenjena Eggplant
- \bullet?
- Perejil Parsley
- \bullet?
- Espinacas Spinach
- \bullet?
- Calabacín Zucchini
- \bullet?
- Pimientos Peppers
- \bullet?
- Setas Mushrooms
- \bullet?
- Alcachofas Artichokes
- \bullet?
- Especies aromáticas. Aromatic species.
- \bullet?
- Jamón dulce Sweet ham
- \bullet?
- Jamón serrano Serrano ham
- \bullet?
- Orégano Oregano
- \bullet?
- Tomate Tomato
- \bullet?
- Champiñón Mushroom
- \bullet?
- Anchoas Anchovies
- \bullet?
- Olivas Olives
- \bullet?
- Gambas Prawns
- \bullet?
- Bacón Bacon
- \bullet?
- Atún Tuna
- \bullet?
- Chorizo Chorizo
- \bullet?
- Salchichón Sausage
- \bullet?
- Mortadelas Mortadelas
- \bullet?
- Salmón Salmon
- \bullet?
- Sardinas Sardines
- \bullet?
- Mejillones Mussels
- \bullet?
- Lomo de cerdo Pork loin
- \bullet?
- Carne de ternera Veal
- \bullet?
- Pollo Chicken
- \bullet?
- Endivias Endives
- \bullet?
- Pepinillos. Pickles.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES200802671A ES2337975B1 (en) | 2008-09-22 | 2008-09-22 | PROCEDURE FOR THE ELABORATION OF A FOOD PRODUCT. |
Applications Claiming Priority (1)
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---|---|---|---|
ES200802671A ES2337975B1 (en) | 2008-09-22 | 2008-09-22 | PROCEDURE FOR THE ELABORATION OF A FOOD PRODUCT. |
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Publication Number | Publication Date |
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ES2337975A1 true ES2337975A1 (en) | 2010-04-30 |
ES2337975B1 ES2337975B1 (en) | 2011-02-11 |
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ES200802671A Expired - Fee Related ES2337975B1 (en) | 2008-09-22 | 2008-09-22 | PROCEDURE FOR THE ELABORATION OF A FOOD PRODUCT. |
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Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE3602062A1 (en) * | 1986-01-24 | 1987-08-13 | Gastronomische Betriebe Karl S | Production of a potato pancake having a coating |
US5032412A (en) * | 1988-08-01 | 1991-07-16 | Benny Oust | Food product and method of making it |
DE4305462A1 (en) * | 1993-02-23 | 1994-12-15 | Reese Willi | Dough bakery product |
BR9304075A (en) * | 1993-10-29 | 1995-06-27 | Mario Francisco Cia | Improvement in pizza |
EP1498033A1 (en) * | 2003-07-18 | 2005-01-19 | Georg Nagel | Bakery product comprising sauerkraut and gnocci and process for its preparation |
KR20050103119A (en) * | 2004-04-22 | 2005-10-27 | 방경원 | How to make potato and bean dough pizza |
-
2008
- 2008-09-22 ES ES200802671A patent/ES2337975B1/en not_active Expired - Fee Related
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE3602062A1 (en) * | 1986-01-24 | 1987-08-13 | Gastronomische Betriebe Karl S | Production of a potato pancake having a coating |
US5032412A (en) * | 1988-08-01 | 1991-07-16 | Benny Oust | Food product and method of making it |
DE4305462A1 (en) * | 1993-02-23 | 1994-12-15 | Reese Willi | Dough bakery product |
BR9304075A (en) * | 1993-10-29 | 1995-06-27 | Mario Francisco Cia | Improvement in pizza |
EP1498033A1 (en) * | 2003-07-18 | 2005-01-19 | Georg Nagel | Bakery product comprising sauerkraut and gnocci and process for its preparation |
KR20050103119A (en) * | 2004-04-22 | 2005-10-27 | 방경원 | How to make potato and bean dough pizza |
Non-Patent Citations (3)
Title |
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Pizza de Patata, recuperado de Internet el 24.02.2010. <URL:http//www.forosbuscadores.net/showthread.php?t=2378 de Google, 24.01.2006. * |
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