ES2417405A8 - Food sauce and process of making said sauce - Google Patents

Food sauce and process of making said sauce Download PDF

Info

Publication number
ES2417405A8
ES2417405A8 ES201230153A ES201230153A ES2417405A8 ES 2417405 A8 ES2417405 A8 ES 2417405A8 ES 201230153 A ES201230153 A ES 201230153A ES 201230153 A ES201230153 A ES 201230153A ES 2417405 A8 ES2417405 A8 ES 2417405A8
Authority
ES
Spain
Prior art keywords
sauce
making
food
grams
optionally
Prior art date
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.)
Granted
Application number
ES201230153A
Other languages
Spanish (es)
Other versions
ES2417405A1 (en
ES2417405B1 (en
Inventor
Roberto RIGUERO PIAGENTINI
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to ES201230153A priority Critical patent/ES2417405B1/en
Publication of ES2417405A1 publication Critical patent/ES2417405A1/en
Publication of ES2417405A8 publication Critical patent/ES2417405A8/en
Application granted granted Critical
Publication of ES2417405B1 publication Critical patent/ES2417405B1/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

Links

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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A23L27/66—Use of milk products or milk derivatives in the preparation of dressings

Landscapes

  • 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)
  • Seasonings (AREA)

Abstract

Salsa alimentaria y proceso de elaboración de dicha salsa, que, para 1,5 litros, comprende: unos 700 ml de aceite; unos 700 ml de leche o cinco huevos; unos 15 gr de sal; unos 10 gr de ajo; unos 10 gr de pimienta; y, opcionalmente, unos 150 gr de kétchup, siendo preferentemente, el aceite refinado de girasol, la leche entera, la sal fina y la pimienta blanca molida. Para su elaboración se incorporan en un recipiente, primero los ingredientes líquidos, luego los ingredientes sólidos, y, a continuación, se baten, opcionalmente con batidora eléctrica, hasta que quedan perfectamente mezclados y se obtiene una emulsión.Food sauce and process of making said sauce, which, for 1.5 liters, comprises: about 700 ml of oil; about 700 ml of milk or five eggs; about 15 gr of salt; about 10 grams of garlic; about 10 gr of pepper; and, optionally, about 150 grams of ketchup, preferably refined sunflower oil, whole milk, fine salt and ground white pepper. For its preparation, the liquid ingredients are first incorporated in a container, then the solid ingredients, and then beaten, optionally with an electric mixer, until they are perfectly mixed and an emulsion is obtained.

ES201230153A 2012-02-02 2012-02-02 Food sauce and process of making said sauce Expired - Fee Related ES2417405B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES201230153A ES2417405B1 (en) 2012-02-02 2012-02-02 Food sauce and process of making said sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES201230153A ES2417405B1 (en) 2012-02-02 2012-02-02 Food sauce and process of making said sauce

Publications (3)

Publication Number Publication Date
ES2417405A1 ES2417405A1 (en) 2013-08-07
ES2417405A8 true ES2417405A8 (en) 2013-10-08
ES2417405B1 ES2417405B1 (en) 2014-03-03

Family

ID=48805193

Family Applications (1)

Application Number Title Priority Date Filing Date
ES201230153A Expired - Fee Related ES2417405B1 (en) 2012-02-02 2012-02-02 Food sauce and process of making said sauce

Country Status (1)

Country Link
ES (1) ES2417405B1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104256527B (en) * 2014-09-25 2017-01-11 陆之洲 Oil-processed tomato paste
CN105475978A (en) * 2015-12-11 2016-04-13 徐州工程学院 Production method of garlic seasoning paste
ES2804036A1 (en) * 2019-07-30 2021-02-02 Manzano Virginia Morcillo PROCEDURE FOR OBTAINING A FOOD PRODUCT BASED ON POTATOES (Machine-translation by Google Translate, not legally binding)

Also Published As

Publication number Publication date
ES2417405A1 (en) 2013-08-07
ES2417405B1 (en) 2014-03-03

Similar Documents

Publication Publication Date Title
ES2417405A8 (en) Food sauce and process of making said sauce
ECSP11011350A (en) NUTRITIONAL COMPOSITION THAT INCLUDES CURCUMINOIDS AND METHODS TO MANUFACTURE IT
PH12014501151B1 (en) Palm-based liquid coconut milk substitute
AR111475A1 (en) A SALT CONCENTRATE AND A METHOD AND PROCEDURE TO PREPARE IT
RU2017102372A (en) LIQUID DAIRY MIXTURE FOR CULINARY FOOD
RU2014107593A (en) METHOD FOR COOKING MUSTARD SAUCE
PH12016501901B1 (en) Composition in the form of an oil-in-water emulsion comprising ground white or yellow mustard seed
AR100278A1 (en) COMPOSITION IN THE FORM OF EMULSION OF OIL IN WATER THAT INCLUDES MILLED SEEDS OF WHITE OR YELLOW MOSTAZA
UY32625A (en) VEGETABLE FOOD COMPOSITION TO DEVELOP NATURAL FOODS SUCH AS: SAUSAGES, HAMBURGES.
AR096701A1 (en) CHEESE PRODUCTS CREAM TO SPREAD RICH IN PROTEINS AND METHODS TO MAKE THE SAME
EA201991498A1 (en) FOOD EMULSION TYPE "OIL IN WATER" CONTAINING EGG YELLOW COMPONENTS
CO7170154A2 (en) Composition
AR094089A1 (en) A METHOD FOR PREPARING AN EMULSION OIL IN EDIBLE WATER AND AN EMULSION OBTAINED THROUGH THAT METHOD
ES2548482B1 (en) INGREDIENT DISPENSER FOR FOOD SELF-PREPARATION AT POINT OF SALE
ES2531210T3 (en) Edible emulsion
EA201991500A1 (en) FOOD EMULSION OIL-IN-WATER CONTAINING EGG YELLOW COMPONENTS
PE20181887A1 (en) METHODS FOR PREPARING NUTRITIONAL FORMULATIONS
CL2018001200A1 (en) Emulsion of gas in oil in water and method for its preparation.
AR113159A4 (en) OIL FLAVOR CONTAINER WITH INGREDIENT SEPARATOR
RU2017123979A (en) A method of preparing a diet muffin containing chia seeds using a food 3D printer
ES2541076B1 (en) Procedure for obtaining an emulsion of olive oil and a crushed beef product that incorporates it
RU2016119176A (en) The method of obtaining buttermilk
CO2017008063A1 (en) Low fat food emulsion
GR20110100171A (en) Salts of essential oils and herbs
罗璇 et al. Simulation analysis of mixing effect of straight double paddle for rare earth extraction

Legal Events

Date Code Title Description
FG2A Definitive protection

Ref document number: 2417405

Country of ref document: ES

Kind code of ref document: B1

Effective date: 20140303

FD2A Announcement of lapse in spain

Effective date: 20230626