ES2364060B1 - Garlic, tomato and red pepper based food product, and preparation procedure - Google Patents
Garlic, tomato and red pepper based food product, and preparation procedure Download PDFInfo
- Publication number
- ES2364060B1 ES2364060B1 ES201030087A ES201030087A ES2364060B1 ES 2364060 B1 ES2364060 B1 ES 2364060B1 ES 201030087 A ES201030087 A ES 201030087A ES 201030087 A ES201030087 A ES 201030087A ES 2364060 B1 ES2364060 B1 ES 2364060B1
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- Prior art keywords
- tomato
- weight
- garlic
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A23L1/2128—
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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)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Producto alimenticio a base de ajo, tomate y pimiento rojo, que comprende, en porcentaje en peso de la mezcla agua al 37.07%, ajos al 24.89%, tomate troceado al 21.18%, pulpa de choriceo al 15.89, sal al 0.53% y perejil fresco al 0.42%.#Procedimiento para la preparación de un producto alimenticio a base de ajo, tomate y pimiento rojo, que comprende las etapas:#(a) añadir en un recipiente todos los ingredientes y mezclar en frío, hasta conseguir una mezcla homogénea#(b) triturar la mezcla obtenida#(c) envasar en bolsas#(d) congelar y empaquetar.Food product based on garlic, tomato and red pepper, which comprises, in percentage by weight of the mixture water at 37.07%, garlic at 24.89%, chopped tomato at 21.18%, chorizo pulp at 15.89, salt at 0.53% and parsley fresh at 0.42%. # Procedure for the preparation of a food product based on garlic, tomato and red pepper, which includes the steps: # (a) add in a bowl all the ingredients and mix in cold, until you get a homogeneous mixture # (b) crush the obtained mixture # (c) pack into bags # (d) freeze and package.
Description
Producto alimenticio a base de ajo, tomate y pimiento rojo, y procedimiento para su preparación. Food product based on garlic, tomato and red pepper, and procedure for its preparation.
La presente invención consiste en un producto alimenticio a base de ajo, tomate y pimiento rojo, y procedimiento para su preparación, con objeto de describir los componentes y el proceso utilizado en la elaboración, envasado y presentación de dicho producto alimenticio. The present invention consists of a food product based on garlic, tomato and red pepper, and process for its preparation, in order to describe the components and the process used in the preparation, packaging and presentation of said food product.
En general los alimentos son perecederos, por lo que necesitan ciertas condiciones de tratamiento, conservación y manipulación. Su principal causa de deterioro es el ataque por diferentes tipos de microorganismos, como bacterias, levaduras y mohos. Esto implica grandes costes económicos, tanto para los fabricantes, por deterioro de materias primas y productos elaborados antes de su comercialización, como para distribuidores y consumidores. In general food is perishable, so they need certain conditions of treatment, conservation and handling. Its main cause of deterioration is the attack by different types of microorganisms, such as bacteria, yeasts and molds. This implies great economic costs, both for the manufacturers, for deterioration of raw materials and products made before their commercialization, as well as for distributors and consumers.
Además, los alimentos alterados pueden ser muy perjudiciales para la salud, por lo que se han desarrollado diferentes métodos físicos o químicos como el calentamiento, deshidratación o congelación entre otros, para evitar estas alteraciones. Así, las técnicas de conservación han permitido que alimentos estacionales sean de consumo permanente. In addition, altered foods can be very harmful to health, so they have developed different physical or chemical methods such as heating, dehydration or freezing among others, to avoid these alterations. Thus, conservation techniques have allowed seasonal foods to be permanently consumed.
La invención propuesta describe el procedimiento llevado a cabo para preparar un producto alimenticio a base de ajo, tomate y pimiento rojo, incluyendo su envasado y congelado para su conservación. The proposed invention describes the process carried out to prepare a food product based on garlic, tomato and red pepper, including its packaging and frozen for preservation.
Para la elaboración del producto alimenticio de la invención, se hacen necesarios los siguientes ingredientes en porcentaje en peso total del producto alimenticio: For the preparation of the food product of the invention, the following ingredients in percentage by total weight of the food product are necessary:
- --
- agua, en porcentaje en peso de la mezcla desde 25% hasta 45%, siendo preferentemente 37.07% en peso water, in percentage by weight of the mixture from 25% to 45%, preferably 37.07% by weight
- --
- ajos, en porcentaje en peso de la mezcla desde el 15% hasta el 35%, siendo preferentemente 24.89% en peso garlic, in percentage by weight of the mixture from 15% to 35%, preferably 24.89% by weight
- --
- tomate troceado, en porcentaje en peso de la mezcla desde 15% hasta 30%, siendo preferentemente 21.18% en peso chopped tomato, in percentage by weight of the mixture from 15% to 30%, preferably 21.18% by weight
- --
- pulpa de choricero, en porcentaje en peso de la mezcla desde 10% hasta 20%, siendo preferentemente 15.89% en peso choricero pulp, in percentage by weight of the mixture from 10% to 20%, preferably 15.89% by weight
- --
- sal, en porcentaje en peso de la mezcla desde 0.3% hasta 0.8%, siendo preferentemente 0.53% en peso salt, in percentage by weight of the mixture from 0.3% to 0.8%, preferably 0.53% by weight
- --
- perejil fresco, en porcentaje en peso de la mezcla desde 0.2% hasta 0.6%, siendo preferentemente 0.42% en peso. fresh parsley, in percentage by weight of the mixture from 0.2% to 0.6%, preferably 0.42% by weight.
Así, el procedimiento que la invención propone comprende las siguientes etapas: Thus, the procedure proposed by the invention comprises the following steps:
- (a) (to)
- añadir en un recipiente todos los ingredientes y mezclar en frío, hasta conseguir una mezcla homogénea add all ingredients in a bowl and mix cold until a homogeneous mixture is achieved
- (b) (b)
- triturar la mezcla obtenida crush the obtained mixture
- (c) (C)
- envasar en bolsas pack in bags
- (d) (d)
- congelar y empaquetar. freeze and package.
Claims (3)
- 1. one.
- Producto alimenticio a base de ajo, tomate y pimiento rojo, caracterizado porque comprende los siguientes ingredientes en porcentaje en peso de la mezcla final: -agua, en porcentaje en peso de la mezcla desde 25% hasta 45%, siendo preferentemente 37.07% en peso -ajos, en porcentaje en peso de la mezcla desde el 15% hasta el 35%, siendo preferentemente 24.89% en peso -tomate troceado, en porcentaje en peso de la mezcla desde 15% hasta 30%, siendo preferentemente 21.18% en peso -pulpa de choricero, en porcentaje en peso de la mezcla desde 10% hasta 20%, siendo preferentemente 15.89% en peso -sal, en porcentaje en peso de la mezcla desde 0.3% hasta 0.8%, siendo preferentemente 0.53% en peso Food product based on garlic, tomato and red pepper, characterized in that it comprises the following ingredients in percentage by weight of the final mixture: -water, in percentage by weight of the mixture from 25% to 45%, preferably 37.07% by weight - garlic, as a percentage by weight of the mixture from 15% to 35%, preferably 24.89% by weight - chopped tomato, as a percentage by weight of the mixture from 15% to 30%, preferably 21.18% by weight - choricero pulp, in percentage by weight of the mixture from 10% to 20%, preferably 15.89% by weight -salt, in percentage by weight of the mixture from 0.3% to 0.8%, preferably 0.53% by weight
- 2. 2.
- Procedimiento para la preparación de un producto alimenticio a base de ajo, tomate y pimiento rojo, caracterizado porque comprende las siguientes etapas: Procedure for the preparation of a food product based on garlic, tomato and red pepper, characterized in that it comprises the following stages:
- (a) (to)
- añadir en un recipiente todos los ingredientes y mezclar en frío, hasta conseguir una mezcla homogénea add all ingredients in a bowl and mix cold until a homogeneous mixture is achieved
- (b) (b)
- triturar la mezcla obtenida crush the obtained mixture
- (c) (C)
- envasar en bolsas pack in bags
- (d) (d)
- congelar y empaquetar. freeze and package.
- Categoría Category
- Documentos citados Reivindicaciones afectadas Documents cited Claims Affected
- A TO
- "Crema roja de tomate y pimiento". 02.12.2009. Recuperado de Internet el 22.06.2011. <URL: http://comeconmigoelblogdepalmira.over-blog.es/article-ha-vuelto-la-temporada-delas-cremas-y-sopas-calentitas-crema-roja-de-tomate-y-pimiento-40407475.html 1 "Red tomato and pepper cream". 02.12.2009. Retrieved from the Internet on 06.22.2011. <URL: http://comeconmigoelblogdepalmira.over-blog.es/article-ha-vuelto-la-temporada-delas-cremas-y-sopas-calentitas-crema-roja-de-tomate-y-pimiento-40407475.html one
- A TO
- US 20070141229 A1 (BONSALL, H.) 21.06.2007, todo el documento. 1-2 US 20070141229 A1 (BONSALL, H.) 06.21.2007, the whole document. 1-2
- A TO
- ES 2347033 A1 (LUZ MARÍA RODRÍGUEZ) 22.10.2010, todo el documento. 1 EN 2347033 A1 (LUZ MARÍA RODRÍGUEZ) 22.10.2010, the whole document. one
- X X
- 2 2
- A TO
- US 20030003199 A1 (PÉREZ, R.P.) 02.01.2003, todo el documento. 1 US 20030003199 A1 (PÉREZ, R.P.) 02.01.2003, the whole document. one
- A TO
- ES 2288338 A1 (RESTAURANTE EL MOSQUI, S.A.) 01.01.2008, todo el documento. 1 EN 2288338 A1 (RESTAURANTE EL MOSQUI, S.A.) 01.01.2008, the whole document. one
- A TO
- CN 1102960 A (WANG P) 31.05.1995, Resumen de la base de datos WPI World Patent Index). Recuperado de EPOQUE. Nº acceso 1997-281761 (26), DW 199726. 1-2 CN 1102960 A (WANG P) 31.05.1995, Summary of the WPI World Patent Index database). Recovered from EPOQUE. Accession No. 1997-281761 (26), DW 199726. 1-2
- Categoría de los documentos citados X: de particular relevancia Y: de particular relevancia combinado con otro/s de la misma categoría A: refleja el estado de la técnica O: referido a divulgación no escrita P: publicado entre la fecha de prioridad y la de presentación de la solicitud E: documento anterior, pero publicado después de la fecha de presentación de la solicitud Category of the documents cited X: of particular relevance Y: of particular relevance combined with other / s of the same category A: reflects the state of the art O: refers to unwritten disclosure P: published between the priority date and the date of priority submission of the application E: previous document, but published after the date of submission of the application
- El presente informe ha sido realizado • para todas las reivindicaciones • para las reivindicaciones nº: This report has been prepared • for all claims • for claims no:
- Fecha de realización del informe 27.06.2011 Date of realization of the report 27.06.2011
- Examinador I. Galíndez Labrador Página 1/4 Examiner I. Galíndez Labrador Page 1/4
- Novedad (Art. 6.1 LP 11/1986) Novelty (Art. 6.1 LP 11/1986)
- Reivindicaciones Reivindicaciones 1-2 SI NO Claims Claims 1-2 IF NOT
- Actividad inventiva (Art. 8.1 LP11/1986) Inventive activity (Art. 8.1 LP11 / 1986)
- Reivindicaciones Reivindicaciones 1 2 SI NO Claims Claims 1 2 IF NOT
- Documento Document
- Número Publicación o Identificación Fecha Publicación Publication or Identification Number publication date
- D01 D01
- "Crema roja de tomate y pimiento". 02.12.2009. Recuperado de Internet el 22.06.2011. <URL: http://comeconmigoelblogdepalmira.over-blog.es/ article-ha-vuelto-la-temporada-de-las-cremas-y-sopascalentitas-crema-roja-de-tomate-y-pimiento-40407475.html "Red tomato and pepper cream". 02.12.2009. Retrieved from the Internet on 06.22.2011. <URL: http://comeconmigoelblogdepalmira.over-blog.es/ article-has-returned-the-season-of-the-cream-and-soups-red-cream-tomato-and-pepper-40407475.html
- D02 D02
- US 20070141229 A1 (BONSALL, H.) 21.06.2007 US 20070141229 A1 (BONSALL, H.) 06.21.2007
- D03 D03
- ES 2347033 A1 (LUZ MARÍA RODRÍGUEZ) 22.10.2010 ES 2347033 A1 (LUZ MARÍA RODRÍGUEZ) 22.10.2010
- D04 D04
- US 20030003199 A1 (PÉREZ, R.P.) 02.01.2003 US 20030003199 A1 (PÉREZ, R.P.) 02.01.2003
- D05 D05
- ES 2288338 A1 (RESTAURANTE EL MOSQUI, S.A.) 01.01.2008 ES 2288338 A1 (RESTAURANTE EL MOSQUI, S.A.) 01.01.2008
- D06 D06
- CN 1102960 A (WANG P) 31.05.1995 CN 1102960 A (WANG P) 31.05.1995
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES201030087A ES2364060B1 (en) | 2010-01-25 | 2010-01-25 | Garlic, tomato and red pepper based food product, and preparation procedure |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES201030087A ES2364060B1 (en) | 2010-01-25 | 2010-01-25 | Garlic, tomato and red pepper based food product, and preparation procedure |
Publications (2)
Publication Number | Publication Date |
---|---|
ES2364060A1 ES2364060A1 (en) | 2011-08-24 |
ES2364060B1 true ES2364060B1 (en) | 2012-07-10 |
Family
ID=44354730
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES201030087A Withdrawn - After Issue ES2364060B1 (en) | 2010-01-25 | 2010-01-25 | Garlic, tomato and red pepper based food product, and preparation procedure |
Country Status (1)
Country | Link |
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ES (1) | ES2364060B1 (en) |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1102960A (en) * | 1993-11-25 | 1995-05-31 | 王培元 | Eight-treasure thick chilli sauce and producing method |
US20030003199A1 (en) * | 2001-06-29 | 2003-01-02 | Perez Ralph P. | Method and apparatus for utilizing tomatoes to produce salsa |
ES2288338B1 (en) * | 2004-12-30 | 2008-12-01 | Restaurante El Mosqui, S.A. | A FOOD PRODUCT PREPARED TO ADD TO OTHER DISHES AND MANUFACTURING PROCESS. |
US20070141229A1 (en) * | 2005-12-19 | 2007-06-21 | Helen Bonsall | Homestyle salsa |
ES2347033B1 (en) * | 2009-04-21 | 2011-07-18 | Luz María Rodríguez | CONDIMENT FOR THE SAZON OF COOKED FOOD AND PROCESSING PROCESS. |
-
2010
- 2010-01-25 ES ES201030087A patent/ES2364060B1/en not_active Withdrawn - After Issue
Also Published As
Publication number | Publication date |
---|---|
ES2364060A1 (en) | 2011-08-24 |
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FG2A | Definitive protection |
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