ES2370970B1 - PROCEDURE FOR PREPARING A BRASS FOR CONSUMPTION. - Google Patents

Abstract

Procedure for preparing a broth for consumption, of the type called Galician broth, made with 100% natural products, without additives or dyes, made from a base broth prepared by cooking in cured pork laconic water, Galician pork stub, Potatoes and dried beans, over medium heat for a minimum of two hours, so that the pork and pork release their substances, crushing the potatoes to give consistency to the broth making a white broth, incorporating vegetables, such as Galician cabbage (Galician coio) ), nabiza (turnip greens), cabbage or young beans, depending on the time of year, cooking all together until the vegetables are well cooked and seasoned with salt.

Description

tatas chafan to give consistency to the broth and make

Procedure to prepare a broth for consumption. Object of the invention

The present invention, as expressed in the statement herein refers to a process for preparing a broth for consumption, of the type called Galician broth, made with 100% natural products and without additives or dyes, made from a base broth that is It has shaped by cooking a series of ingredients, to which a variety of vegetables is added, once again letting it cook together until the vegetable is well cooked and that according to the type of vegetable that is integrated into the broth it will later take its name . Scope

The field of application is framed within the food sector, and can be packaged for industrial consumption. Background of the invention

As is known, the broth of the type called Galician broth is one of the most representative and known dishes of Galician cuisine, there are several traditional methods for its preparation, it should be noted however that the existence of the applicants of this procedure is unknown of a procedure for preparing Galician broth that presents the technical and constitutive characteristics similar to those presented in the procedure proposed here. Explanation of the invention.

Specifically, what the present invention advocates is a process for preparing a broth for consumption, of the type called Galician broth, made with 100% natural products and without additives or dyes. First, a base broth prepared by the joint cooking of water, cured pork lacon, Galician pork stub, potatoes and dried beans, base broth from which a vegetable is individually incorporated, such as Galician cabbage (Galician coio) is prepared. , nabiza (turnip greens), cabbage or tender beans, chosen depending on the time of the year and that according to the type of vegetable that we integrate in the broth it will later take its name.

The procedure for preparing the broth for consumption, of the type called Galician broth, will be as follows:

All the ingredients are cooked, water, cured pork lacon, Galician pork, potatoes and dried beans, which make up the previous base broth, at moderate heat for a minimum of two hours, for a white broth, subsequently removing the meat and the possible remains of bone that could have been detached.

Depending on the time of the year, the type of Galician vegetable (Galician coio), nabiza (turnip greens), cabbage and sweet beans will be chosen, which will then be added to the base broth, leaving all of this together to cook again until the vegetable is well cooked, finally proceeding to season with salt.

The resulting Galician broth will preferably be served hot, and the option of adding paprika when it is taken is left to the consumer's taste. The product may be packaged for industrial consumption.

Example preferred embodiment

The concrete example of the implementation of the proposed procedure for preparing a broth for consumption, of the type called Galician broth, made with 100% natural products and without additives or dyes, consists of:

To obtain a base broth:

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In a bowl (pot) with water introduce cured pork lacon, Galician pork, potatoes and dried beans, 100% natural products.

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Cook over moderate heat and a minimum of two hours for the meat and the joint to release their substances.

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The potatoes are crushed to give consistency to the broth and make a white broth.

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Remove the meat and possible bone debris that may have come off.

To obtain the broth for consumption:

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Individually add the vegetable type Galician cabbage (Galician coio), nabiza (turnip greens), cabbage or tender beans, 100% natural product, chosen depending on the time of year.

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Let everything cook together until the vegetable is well cooked.

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Season with salt.

Sufficiently describing the nature of the present invention, as well as how to put it into practice, it is not considered necessary to extend its explanation so that any person skilled in the art understands its scope.

3 EN 2370970A1 4

Claims (4)

1. Procedure for preparing a broth for consumption, of the type called Galician broth, characterized by being made with 100% natural products, without additives or dyes, made from a base broth prepared by cooking in cured pork laconum water, Galician pork, potatoes and dried beans, and from this base broth incorporate individually vegetables, such as Galician cabbage (Galician coio), nabiza (turnip greens), cabbage or tender beans, depending on the time of year, letting all cook together until the vegetable is well cooked and finally season it with salt.

2.

Method for preparing a broth for consumption, according to claim one, characterized in that the lacon and the broth of the base broth must be cooked over moderate heat for a minimum of two hours to release their substances.

3.

Method for preparing a broth for consumption, according to claim one, characterized in that to give consistency to the base broth and to make a white broth the potatoes are charan.

SPANISH OFFICE OF THE PATENTS AND BRAND Application no .: 201000752 SPAIN Date of submission of the application: 08.06.2010 Priority Date: REPORT ON THE STATE OF THE TECHNIQUE 51 Int. Cl.: A23L1 / 39 (2006.01) RELEVANT DOCUMENTS

Category

Documents cited Claims Affected

X

JOSEMA "Galician Broth" 02.06.2009 Recovered from the Internet on 16.08.2011. <URL: http: //www.abc.es/recetas-cocina/receta-cocina.asp? Kitchen = 3062 & recipe = Broth + gall ... 1-2

X

RUBÉN GALLARDO "Caldo gallego" 05/13/2009 Recovered from the Internet on 08/16/2011. <URL: http://www.entrepucheros.com/caldo-gallego-2/ 1-2

X

"Galician soup" 09.10.2007 Recovered from the Internet on 08/16/2011. <URL: http://www.lasprovincias.es/ocio/recetas/caldogallego.html 1, 3

TO

"Treated about pork pork, an essential ingredient for the preparation of delicious Galician broth" 06.30.2005. Retrieved from the Internet on 08/16/2011. <URL: http://tubal.mforos.com/905543/5221981-tratado-sobre-el-unto-de-cerdo-caldo-gallego/ by Google 1-2

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

This report has been prepared • for all claims • for claims no:

Date of realization of the report 17.08.2011

Examiner I. Galíndez Labrador Page 1/4

REPORT OF THE STATE OF THE TECHNIQUE Application number: 201000752 Minimum documentation sought (classification system followed by classification symbols) A23L Electronic databases consulted during the search (name of the database and, if possible, terms of search used) INVENES, EPODOC, WPI, FSTA State of the Art Report Page 2/4  WRITTEN OPINION Application number: 201000752 Date of Completion of Written Opinion: 08.17.2011 Statement

Novelty (Art. 6.1 LP 11/1986)

Claims Claims 3 1-2 IF NOT

Inventive activity (Art. 8.1 LP11 / 1986)

Claims Claims 1-3 IF NOT

The application is considered to comply with the industrial application requirement. This requirement was evaluated during the formal and technical examination phase of the application (Article 31.2 Law 11/1986).  Opinion Base.- This opinion has been made on the basis of the patent application as published. State of the Art Report Page 3/4  WRITTEN OPINION Application number: 201000752 1. Documents considered.- The documents belonging to the state of the art taken into consideration for the realization of this opinion are listed below.

Document

Publication or Identification Number publication date

D01

JOSEMA "Galician Broth" 02.06.2009 Recovered from the Internet on 16.08.2011. <URL: http: //www.abc.es/recetas-cocina/recetacocina.asp? Kitchen = 3062 & recipe = Broth + gall ...

D02

RUBÉN GALLARDO "Caldo gallego" 05/13/2009 Recovered from the Internet on 08/16/2011. <URL: http://www.entrepucheros.com/caldo-gallego-2/

D03

"Galician soup" 09.10.2007 Recovered from the Internet on 08/16/2011. <URL: http://www.lasprovincias.es/ocio/recetas/caldogallego.html

D04

"Treated about pork pork, an essential ingredient for the preparation of delicious Galician broth" 06.30.2005. Retrieved from the Internet on 08/16/2011. <URL: http://tubal.mforos.com/905543/5221981-tratado-sobre-elunto-de-cerdo-caldo-gallego/ by Google

2. Statement motivated according to articles 29.6 and 29.7 of the Regulations for the execution of Law 11/1986, of March 20, on Patents on novelty and inventive activity; quotes and explanations in support of this statement The purpose of this application is to process a Galician broth, characterized by being made with 100% natural ingredients, without additives or dyes, made from a base broth prepared by cooking in cured pork pork, Galician pork, potatoes and dried beans to which vegetables are incorporated, such as Galician cabbage, nabiza, cabbage or tender beans, according to the time of the year, leaving to cook all this together until the vegetable is well cooked and, in the end, season it with salt (Claim 1). The pork and the pork must simmer for a minimum of two hours (Reiv. 2). To give consistency to the base broth and make a white broth, the potatoes are chafan (Reiv. 3). Document D1 cited in the State of the Art Report discloses a procedure for the preparation of a Galician broth whose ingredients are: white beans, potatoes, turnip greens, chunks, bacon, pork ribs, water and salt. The beans are soaked the night before and the bacon and ribs are desalted. The bacon, rib and joint are cooked together for 4 hours until the water becomes whitish. This water is cast and the beans are cooked in it for 1.5-2 h. Add the potatoes cut into small pieces, add the turnip greens and simmer for 15 minutes. Document D2 refers to a procedure for the preparation of a Galician broth whose ingredients are: white beans, potatoes, turnip greens, ajcón, lacón, a calf knee bone, beef, water and salt. The beans are soaked about 3 hours before. The meat, the lacon, the veal bone and the joint are cooked together in a pot for 1 h over medium heat. Meanwhile, the beans are cooked and when the boil breaks, all the water is thrown away, they are cooked again for half an hour and then added to the pot with its broth. Everything is cooked until the beans are soft, more or less 1.5 h .. Peeled and diced potatoes are tossed. Let it cook for another 15 min., Add salt and turnip greens. Let everything cook together for 20-30 min. This document is considered to destroy the Novelty and, therefore, the Inventive Activity, of claims 1 and 2 of the application considered, pursuant to articles 6 and 8 respectively of Law 11/1986, of March 20, of Patents Document D3 refers to a procedure for making a Galician broth whose ingredients are: white beans, potatoes, turnip greens, chunks, bacon, pork ribs, veal and sausage. They put on cooking the beans and beans, which would have been soaking the night before. When the boil begins, the meat is added and it is allowed to cook over medium heat for approximately 1 h. Half-cooked potatoes are added in pieces. As the meats are ready they are taken out. At the end of the cooking, salt is rectified and the chopped grains are added, allowing everything to cook for half an hour more. If the broth is too liquid we can crush part of the potatoes and add it to the broth while it cooks. D1 and D3 are estimated to destroy the inventive activity of claims 1-3 of the analyzed application, since varying the cooking times, which on the other hand depend on the quantities and nature of the ingredients, putting a type of meat or other or using prehydrated or dried beans is obvious to a person skilled in the art. Document D4 describes a procedure for the preparation of a Galician broth whose ingredients are: white beans, potatoes, cabbage or cabbage, pork, bacon, pork, etc. The broth can be made in two ways: taking advantage of the water from a previous stew: it is cooked pork, bacon, etc. previously desalted. When it is practically cooked, the vegetables and potatoes are added. We set aside the necessary water for the broth and cook the white beans and the whole. When the beans are almost added the vegetables and chopped potatoes. If the cooking is not done previously, the broth will not be so substantial. State of the Art Report Page 4/4