ES2370970B1 - PROCEDURE FOR PREPARING A BRASS FOR CONSUMPTION. - Google Patents
PROCEDURE FOR PREPARING A BRASS FOR CONSUMPTION. Download PDFInfo
- Publication number
- ES2370970B1 ES2370970B1 ES201000752A ES201000752A ES2370970B1 ES 2370970 B1 ES2370970 B1 ES 2370970B1 ES 201000752 A ES201000752 A ES 201000752A ES 201000752 A ES201000752 A ES 201000752A ES 2370970 B1 ES2370970 B1 ES 2370970B1
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- Prior art keywords
- broth
- galician
- pork
- beans
- potatoes
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A23L1/39—
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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)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Procedimiento para elaborar un caldo para consumo, del tipo denominado caldo gallego, elaborado con productos naturales 100%, sin aditivos ni colorantes, realizado a partir de un caldo base preparado mediante la cocción en agua de lacón curado de cerdo, unto gallego de cerdo, patatas y habas secas, a fuego moderado un mínimo de dos horas, para que el lacón y el unto suelten sus sustancias, chafando las patatas para dar consistencia al caldo haciendo un caldo blanco, incorporando al caldo base verduras, como berza gallega (coio gallego), nabiza (hojas de nabo), repollo o judías tiernas, según la época del año, cociendo todo ello junto hasta que la verdura esté bien cocida y sazonarlo con sal.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 se chafan para dar consistencia al caldo y hacer tatas chafan to give consistency to the broth and make
Procedimiento para elaborar un caldo para consumo. Objeto de la invenciónProcedure to prepare a broth for consumption. Object of the invention
La presente invención, según expresa el enunciado de esta memoria se refiere a un procedimiento para elaborar un caldo para consumo, del tipo denominado caldo gallego, elaborado con productos naturales 100% y sin aditivos ni colorantes, realizado a partir de un caldo base que se ha conformado mediante la cocción de una serie de ingredientes, al que se añade verdura variada, volviendo a dejar cocer junto todo ello hasta que la verdura esté bien cocida y que según el tipo de verdura que se integre en el caldo éste tomará posteriormente su nombre. Campo de aplicaciónThe 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
El campo de aplicación se enmarca dentro del sector de alimentación, pudiendo ser envasado para su consumo industrial. Antecedentes de la invención The field of application is framed within the food sector, and can be packaged for industrial consumption. Background of the invention
Como es sabido, el caldo del tipo denominado caldo gallego es uno de los platos más representativos y conocidos de la cocina gallega, existiendo diversos métodos tradicionales para su elaboración, debiéndose señalar no obstante que por parte de los solicitantes de este procedimiento se desconoce la existencia de un procedimiento de elaboración de caldo gallego que presente las características técnicas y constitutivas semejantes a los que presenta el procedimiento que aquí se propone. Explicación de la invenciónAs 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.
De manera concreta, lo que la presente invención proconiza es un procedimiento para elaborar un caldo para consumo, del tipo denominado caldo gallego, elaborado con productos naturales 100% y sin aditivos ni colorantes. Primero se elabora un caldo base preparado mediante la cocción conjunta de agua, lacón curado de cerdo, unto gallego de cerdo, patatas y habas secas, caldo base a partir del cual se incorpora de forma individual una verdura, como berza gallega (coio gallego), nabiza (hojas de nabo), repollo o judías tiernas, elegida dependiendo de la época del año y que según el tipo de verdura que integremos en el caldo éste tomará posteriormente su nombre. 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.
El procedimiento de elaboración del caldo para consumo, del tipo denominado caldo gallego, será el siguiente: The procedure for preparing the broth for consumption, of the type called Galician broth, will be as follows:
Se cuecen todos los ingredientes, agua, lacón curado de cerdo, unto gallego de cerdo, patatas y habas secas, que componen el caldo base previo, a fuego moderado durante un mínimo de dos horas, para un caldo blanco, retirándose posteriormente la carne y los posibles restos de hueso que se hayan podido desprender. 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.
Dependiendo de la época del año, se hará la elección del tipo de verdura berza gallega (coio gallego), nabiza (hojas de nabo), repollo y judías tiernas, que posteriormente se añadirá al caldo base, dejando que todo ello junto vuelva a cocer hasta que la verdura esté bien cocida, procediendo por último a sazonar con sal. 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.
El caldo gallego resultante se servirá preferentemente caliente, y se deja a gusto del consumidor la opción de añadirle pimentón a la hora de ser tomado. El producto podrá ser envasado para su consumo industrial. 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.
Ejemplo realización preferenteExample preferred embodiment
El ejemplo concreto de realización del propuesto procedimiento para elaborar un caldo para consumo, del tipo denominado caldo gallego, elaborado con productos naturales 100% y sin aditivos ni colorantes, consiste en: 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:
Para la obtención de un caldo base: To obtain a base broth:
- --
- En un recipiente (olla) con agua introducir lacón curado de cerdo, unto gallego de cerdo, patatas y habas secas, productos 100% naturales. In a bowl (pot) with water introduce cured pork lacon, Galician pork, potatoes and dried beans, 100% natural products.
- --
- Cocer a fuego moderado y un mínimo de dos horas para que la carne y el unto suelten sus sustancias. Cook over moderate heat and a minimum of two hours for the meat and the joint to release their substances.
- --
- Las patatas se chafan para dar consistencia al caldo y hacer un caldo blanco. The potatoes are crushed to give consistency to the broth and make a white broth.
- --
- Retirar la carne y los posibles restos de hueso que se hayan podido desprender. Remove the meat and possible bone debris that may have come off.
Para la obtención del caldo para consumo: To obtain the broth for consumption:
- --
- Añadir individualmente la verdura del tipo berza gallega (coio gallego), nabiza (hojas de nabo), repollo o judías tiernas, producto 100% natural, elegida dependiendo de la época del año. 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.
- --
- Dejar cocer todo junto hasta que la verdura esté bien cocida. Let everything cook together until the vegetable is well cooked.
- --
- Sazonar con sal. Season with salt.
Descrita suficientemente la naturaleza de la presente invención, así como la manera de ponerla en práctica, no se considera necesario hacer más extensa su explicación para que cualquier experto en la materia comprenda su alcance. 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.
Claims (4)
- 2. 2.
- Procedimiento para elaborar un caldo para consumo, según la reivindicación primera, caracterizado porque el lacón y el unto del caldo base deben ser cocidos a fuego moderado un mínimo de dos horas para soltar sus sustancias. 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. 3.
- Procedimiento para elaborar un caldo para consumo, según la reivindicación primera, caracterizado porque para dar consistencia al caldo base y hacer un caldo blanco las patatas se chafan. 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.
- Categoría Category
- Documentos citados Reivindicaciones afectadas Documents cited Claims Affected
- X X
- JOSEMA "Caldo gallego" 02.06.2009 Recuperado de Internet el 16.08.2011. <URL: http://www.abc.es/recetas-cocina/receta-cocina.asp?cocina=3062&receta=Caldo+gall... 1-2 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 X
- RUBÉN GALLARDO "Caldo gallego" 13.05.2009 Recuperado de Internet el 16.08.2011. <URL: http://www.entrepucheros.com/caldo-gallego-2/ 1-2 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 X
- "Caldo gallego" 09.10.2007 Recuperado de Internet el 16.08.2011. <URL: http://www.lasprovincias.es/ocio/recetas/caldogallego.html 1, 3 "Galician soup" 09.10.2007 Recovered from the Internet on 08/16/2011. <URL: http://www.lasprovincias.es/ocio/recetas/caldogallego.html 1, 3
- A TO
- "Tratado sobre el unto de cerdo, ingrediente imprescindible para la elaboración del delicioso caldo gallego" 30.06.2005. Recuperado de Internet el 16.08.2011. <URL: http://tubal.mforos.com/905543/5221981-tratado-sobre-el-unto-de-cerdo-caldo-gallego/ de Google 1-2 "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
- 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 17.08.2011 Date of realization of the report 17.08.2011
- 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 3 1-2 SI NO Claims Claims 3 1-2 IF NOT
- Actividad inventiva (Art. 8.1 LP11/1986) Inventive activity (Art. 8.1 LP11 / 1986)
- Reivindicaciones Reivindicaciones 1-3 SI NO Claims Claims 1-3 IF NOT
- Documento Document
- Número Publicación o Identificación Fecha Publicación Publication or Identification Number publication date
- D01 D01
- JOSEMA "Caldo gallego" 02.06.2009 Recuperado de Internet el 16.08.2011. <URL: http://www.abc.es/recetas-cocina/recetacocina.asp?cocina=3062&receta=Caldo+gall... 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 D02
- RUBÉN GALLARDO "Caldo gallego" 13.05.2009 Recuperado de Internet el 16.08.2011. <URL: http://www.entrepucheros.com/caldo-gallego-2/ RUBÉN GALLARDO "Caldo gallego" 05/13/2009 Recovered from the Internet on 08/16/2011. <URL: http://www.entrepucheros.com/caldo-gallego-2/
- D03 D03
- "Caldo gallego" 09.10.2007 Recuperado de Internet el 16.08.2011. <URL: http://www.lasprovincias.es/ocio/recetas/caldogallego.html "Galician soup" 09.10.2007 Recovered from the Internet on 08/16/2011. <URL: http://www.lasprovincias.es/ocio/recetas/caldogallego.html
- D04 D04
- "Tratado sobre el unto de cerdo, ingrediente imprescindible para la elaboración del delicioso caldo gallego" 30.06.2005. Recuperado de Internet el 16.08.2011. <URL: http://tubal.mforos.com/905543/5221981-tratado-sobre-elunto-de-cerdo-caldo-gallego/ de Google "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
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES201000752A ES2370970B1 (en) | 2010-06-08 | 2010-06-08 | PROCEDURE FOR PREPARING A BRASS FOR CONSUMPTION. |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES201000752A ES2370970B1 (en) | 2010-06-08 | 2010-06-08 | PROCEDURE FOR PREPARING A BRASS FOR CONSUMPTION. |
Publications (2)
Publication Number | Publication Date |
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ES2370970A1 ES2370970A1 (en) | 2011-12-26 |
ES2370970B1 true ES2370970B1 (en) | 2012-09-13 |
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Application Number | Title | Priority Date | Filing Date |
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ES201000752A Expired - Fee Related ES2370970B1 (en) | 2010-06-08 | 2010-06-08 | PROCEDURE FOR PREPARING A BRASS FOR CONSUMPTION. |
Country Status (1)
Country | Link |
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ES (1) | ES2370970B1 (en) |
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2010
- 2010-06-08 ES ES201000752A patent/ES2370970B1/en not_active Expired - Fee Related
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Publication number | Publication date |
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ES2370970A1 (en) | 2011-12-26 |
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