ES2669421B1 - PROCEDURE FOR THE OBTAINING OF HAMBURGERIES OF HAKE AND GAMBA AND PRODUCT OBTAINED - Google Patents

Description

PROCEDURE FOR OBTAINING HAKE BURGLAR AND HAKE BURGERS

GAMBA AND PRODUCT OBTAINED

D E S C R I P C I O N

OBJECT OF THE INVENTION

The present invention relates to a process for obtaining hake and shrimp burgers, in combination with an emulsion, additive, fine water and binders, as well as to the product obtained with said process.

The object of the invention is therefore to offer the market and general public hamburgers obtained from sea products much healthier and balanced than conventional burgers.

BACKGROUND OF THE INVENTION

In the field of practical application of the invention, although it is increasingly common to create hamburgers from non-meat products, such as for example vegetables, fish, etc.

The reality is that these types of products are usually not too tasty, so this type of hamburgers have a very small audience.

In this regard, the applicant is unaware of the existence of hamburgers that are obtained essentially from hake and shrimp, extremely tasty products, and that therefore allow to obtain a final product with a great flavor, healthy and balanced.

DESCRIPTION OF THE INVENTION

The procedure recommended resolves to fill the vacuum described above, allowing to obtain a healthy burger and at the same time extremely tasty.

For this, and more specifically, the food product of the invention is characterized by being composed of a mixture of hake, shrimp, emulsion, additive, cold water and binder, where hake and shrimp establish what is the matter main premium, being present between 1 and 90% by weight with respect to hake, and between 1 and 40% with respect to shrimp, while the emulsion is present between 0.01 and 20%, additives between 0.01 and 10%, water between 0.01 and 10%, and the binder between 0.01 and 10%.

Both the hake and the prawn, as main products, are market products, being able to use both Argentine hake and southern hake, hake, European hake, Pacific hake, black hake, white hake and red hake, while prawn can be used in the shrimp version, such as red shrimp, as white shrimp, as shrimp from the Atlantic, and even shrimp.

As far as the emulsion is concerned, it consists of hake, or optionally cuts of hake, cold water, sunflower oil and a texturizing product based on rice flour, salt, emulsifier and antioxidants.

For its part, the additive used is a mixture of salt, vegetable fibers, sorbitol, spices, acidulant, stabilizer, maltodextrin and antioxidant.

As for the binder, it is obtained based on milk protein, maltodextrin and enzymes.

As for the procedure itself, first raw materials are received at room temperature, which are mixed, carrying out a process of preparation and addition of the emulsion and subsequent preparation and addition of the rest of the product. ingredients, so that, on the other hand, the frozen products are received at a temperature between -18 ° C and -3 ° C, to chop the hake that participates in the emulsion at a temperature between -20 ° C and -2 ° C, so that this emulsion is kneaded in combination with the preparation and addition of the ingredients of the emulsion, subsequently proceeding to a chopping of the emulsion together with the remaining ingredients and subsequent kneading of the whole mixture, after which mixing the molding of the product is carried out, which can pass directly to a freezing tunnel at a temperature between -20 ° C and -30 ° C, for subsequent bulk packaging and labeling and freezing storage at a temperature below -18 ° C until its final shipment, or after the molding, the product can be packaged and labeled to be stored fresh, between -12 ° C and -2 ° C, for its dispatch, or once packaged in trays to be submitted to it pr Freezing process in tunnel and storage until dispatch.

DESCRIPTION OF THE DRAWINGS

In order to complement the description that will be made next and in order to help a better understanding of the characteristics of the invention, according to a preferred example of practical realization thereof, a plan is included as an integral part of said description. With an illustrative and not limitative character, the following has been represented:

Figure 1 shows a block diagram corresponding to the process of preparing and obtaining the food product object of the present invention.

PREFERRED EMBODIMENT OF THE INVENTION

In view of the resenada figure, it can be observed how the process that is recommended is defined a phase (1) of reception of the raw materials, concretely the additives, binder, sunflower oil and texturizer, after which it is proceeded to storage (2) at room temperature.

At the same time, the frozen products (5) are received, specifically the hake and the prawns, being carried out a process of chopping (6) of part of the hake or cuts of the same to be used in the obtaining of an emulsion (7) .

The ingredients at room temperature are divided into two groups, a first group (3) intended to obtain together with the chopped hake the emulsion (7), based on cold water, sunflower oil and texturizer, which is kneaded.

The rest of the ingredients at room temperature (4), such as the binder, as well as the prawns and part of the hake that has not been used to obtain the emulsion, are mixed (8) with the emulsion (7), and the the whole is subjected to a new process of chopping, to finally be kneaded (9), and then subjected to a molding process (10).

As is conventional, once the molded product (10) is obtained, it can be frozen, packaged in trays for fresh sale or packaged in trays and frozen indistinctly, so that, as can be seen in figure 1, the molded product can be passed through a freezing tunnel (11), at a temperature between -20 ° C and -30 ° C, to be subsequently packaged in bulk and labeled (12), stored (13) at a temperature below -18 ° C for its final expedition (14), or the molded product (10) can be directly packaged in trays and labeled (15), then passed through a freezing tunnel (16) at a temperature between - 20 ° C and -30 ° C, to later be stored (17) at a temperature below -18 ° C and finally issued (18) or, as a third option, after packaging in trays and labeling (15) the product can be stored fresh, at a temperature between -12 ° C and -2 ° C, for its final expedition (20).

Claims (3)

1§.- Procedure for obtaining a hake and shrimp burger, characterized in that the following operative phases are established: • On the one hand, ingredients such as binder, additives, sunflower oil and texturizer are received at room temperature. • At the same time, frozen products are received, specifically hake and shrimp. • The hake is minced and used to obtain a hake emulsion, based on hake or optionally cuts of hake, cold water, sunflower oil and a texturizing product, and the mixture is kneaded. • The obtained emulsion is mixed with the rest of the hake and the prawns and the binder to be again minced, kneaded and subjected to a molding phase. • Once the product is molded, it can be frozen directly for subsequent packaging, storage and shipment, directly packed after molding to be stored fresh and dispatched or frozen and stored after packaging until it is shipped. 2§.- Hake and shrimp burger, characterized because it is composed of the following ingredients and additives in% by weight: • Hake, between 1 and 90% • Prawns, between 1 and 40% • Hake emulsion, between 0.01 and 20%, • Additives, between 0.01 and 10%, • Water, between 0.01 and 10%, • Binder between 0.01 and 10%. 3§.- Hake and shrimp burger, according to claim 2, characterized in that the emulsion is formed by hake, or in its case hake, cold water, sunflower oil and a texturizing product based on rice flour, salt emulsifier and antioxidants. 4 .- Hake and shrimp burger, according to claim 2, characterized in that the additive used is a mixture of salt, vegetable fibers, sorbitol, spices, acidulant, stabilizer, maltodextrin and antioxidant. 5 -.- Hake and shrimp burger, according to claim 2-, characterized in that the binder is obtained based on milk protein, maltodextrin and enzymes.