ES2711202A1 - PROCEDURE FOR THE OBTAINING OF SEPIA HAMBURGERS AND PRODUCT OBTAINED (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Procedure for obtaining cuttlefish burgers and product obtained. The food product of the invention is characterized by being composed of a mixture of cuttlefish, sunflower oil, texturizers/binders and additives, so that the olive oil and the additives are received (1) and stored at room temperature (3), while the cuttlefish is stored in freezers (4) to be subsequently chopped (5) before tempering (6), and then mixed with the rest of ingredients to be kneaded (7) and form pieces (8), which can be frozen or directly packaged (9) for dispatch or dispatched equally frozen. (Machine-translation by Google Translate, not legally binding)

Description

PROCEDURE FOR OBTAINING HAMBURGERS FROM SEPIA 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 hamburgers based on cuttlefish, in which cuttlefish, sunflower oil, additives, and binders participate, as well as 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, 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 sense, the applicant is unaware of the existence of hamburgers that are obtained essentially based on cuttlefish, extremely tasty product, and that therefore allows to obtain a final product with a great flavor, healthy and balanced.

DESCRIPTION OF THE INVENTION

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

For this, and more specifically, the food product of the invention is characterized by being formed by a mixture of cuttlefish, sunflower oil, binding agents and other additives, where the cuttlefish participates in a proportion comprised between 40 and 70%. 95% by weight, sunflower oil in a proportion comprised between 1 and 35% by weight, while the rest of binding agents and additives constitute between 0.02 and 15% by weight of the final product (Texturizers / binders between 0.01 and 10% and additives between 0.01 and 5%).

The cuttlefish that participates in the dough is a market product, pickled cephalopod also known as cuttlefish or choco, which can reach up to 30-40 cm, consisting of a solid body, wide, oval and flattened.

As for sunflower oil, this component is extracted from sunflower seeds and has good stability against thermal treatments.

Texturizers are also used, such as milk protein and soy protein, or rice flour.

For its part, the additives used are a mixture of salts, vegetable fibers, as well as acidulants and antioxidants.

As for the procedure itself, oil and additives are received and stored at room temperature. Sepia is received and stored in freezing, at a temperature between -20 ° C and -2 ° C.

From these conditions, we proceed to the chopping and kneading of the components.

Once the paste is obtained, the product is formed and frozen between -20 and -30 ° C for subsequent packaging and labeling.

The distribution of the product can be carried out at freezing and / or refrigeration temperatures.

A healthy and tasty product is obtained in this way, ideal as a substitute or additional option of consumption against traditional burgers.

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 is based on the respective phases of reception of raw materials, some at room temperature (1), such as sunflower oil and texturizers / additives, and frozen ( 2), as regards the cuttlefish.

Olive oil and additives are stored at room temperature (3), while cuttlefish is stored in freezers (4) at a temperature between -20 ° C and -2 ° C.

This product, that is to say, the cuttlefish, is previously subjected to the chopping phase (5) to a tempering / thawing phase (6), to be subsequently mixed with the cooking oil. sunflower, and the rest of texturizers / additives, such as milk and soy protein, rice flour and salt mixture, vegetable fibers, as well as acidulants and antioxidants.

Said mixture is kneaded (7) properly, until a perfect mixing of the ingredients is achieved, then subjected to a part formation phase (8) according to the specific requirements of each case, in terms of dimensions and weight per piece. require

Finally, once the product is molded, it can be frozen directly for subsequent packaging (9), stored and dispatched, directly packed after molding to be stored fresh and dispatched or frozen and stored after packaging until its dispatch (10)

In a merely exemplary manner, buffers were obtained in which the following composition in weight% participated, although they may present other compositions within the margins described in the section of the "description of the invention".

• Sepia ............................... 80%.

• Oil .............................. 7%.

• Texturizers / binders ... 8%.

• Additives .............................. 5%.

Milk protein is used as texturizer, and as additives a mixture of salts, vegetable fibers, acidulants and antioxidants.

Claims (4)

1§.- Procedure for obtaining cuttlefish burgers, characterized in that the following operative phases are established in it: • On the one hand, the ingredients are received and stored (1-3) at room temperature, such as sunflower oil, binder, texturizers, and additives. • At the same time the frozen product, specifically the cuttlefish, is received and stored (2-4). • Sepia undergoes a tempering / thawing process (6). • Sepia (5) is minced. • Sepia is mixed with sunflower oil, binder, texturizers, and additives. • The mixture obtained is kneaded (7) and subjected to a molding / forming part phase (8). • 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§.- Sepia burger, characterized because it is composed of the following ingredients and additives in% by weight: • Sepia ............................... between 40 and 95%. • Sunflower oil ............ between 1 and 35%. • Texturizers / binders ... between 0.01 and 10%. • Additives .......................... between 0.01 and 5%. 3§.- Burger of cuttlefish, according to claim 2§, characterized because as texturizers / binders lactic and soy protein, or rice flour is used. 4§.- Sepia burger, according to claim 2, characterized in that a mixture of salts, vegetable fibers, as well as acidulants and antioxidants are used as additives.