ES2786823A1 - PROCEDURE FOR THE PREPARATION OF RAW MINCED MEAT WITH SPICES AND OBTAINED MINC (Machine-translation by Google Translate, not legally binding) - Google Patents

PROCEDURE FOR THE PREPARATION OF RAW MINCED MEAT WITH SPICES AND OBTAINED MINC (Machine-translation by Google Translate, not legally binding) Download PDF

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ES2786823A1
ES2786823A1 ES201930322A ES201930322A ES2786823A1 ES 2786823 A1 ES2786823 A1 ES 2786823A1 ES 201930322 A ES201930322 A ES 201930322A ES 201930322 A ES201930322 A ES 201930322A ES 2786823 A1 ES2786823 A1 ES 2786823A1
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mince
spices
primary
meat
paprika
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Lucas Herrero Bruno De
Merediz Sergio Serrano
Marron Natalia Prado
Iglesias Marta Sampayo
Garcia Juan Diaz
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Asociacion de Investigacion de Industrias Carnicas del Principado de Asturias
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Asociacion de Investigacion de Industrias Carnicas del Principado de Asturias
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Priority to ES201930322A priority Critical patent/ES2786823A1/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Procedure for the preparation of raw minced meat with spices and minced meat obtained, where the process comprises an initial mixing stage, in which minced pork and pork fat are kneaded to give rise to a base product; a primary mince formation stage, in which spices and seasonings are added to the base product, obtaining a primary mince; a packaging stage, in which the primary mince is vacuum packed; and a high pressure treatment stage, in which the vacuum packed primary mince is subjected to high hydrostatic pressure values of between 5,000 bar. - 6,000 bar., For an estimated time between 3 minutes - 6 minutes, and subsequently it is refrigerated at a temperature between 3ºC - 5ºC, obtaining a final food mince. (Machine-translation by Google Translate, not legally binding)

Description

DESCRIPCIÓNDESCRIPTION

PROCEDIMIENTO PARA EL PREPARADO DE CARNE PICADA CRUDA CONPROCEDURE FOR THE PREPARATION OF RAW MINCED MEAT WITH

ESPECIAS Y PICADILLO OBTENIDOSPICES AND PICADIL OBTAINED

OBJETO DEL INVENTOOBJECT OF THE INVENTION

El invento está pensado para obtener un picadillo de carne cruda elaborada con especias a través de un procedimiento asociado, de manera que el picadillo resultante obtenido posee en términos microbiológicos y organolépticos una gran vida útil para su consumo en condiciones óptimas. Para ello, este procedimiento incluye en una de sus etapa la aplicación de altas presiones hidrostáticas a un picadillo primario, que es resultante de etapas anteriores, el cual en combinación con unos porcentajes en peso preestablecidos de un extracto de pimentón que posee unas unidades específicas de color o unidades de ASTA (siglas del inglés American Spice Trade Association), se consigue que el picadillo resultante además de obtener una vida útil de consumo elevada, mantenga el color inicial de la carne cruda al inicio del procedimiento. Es también objeto de esta invención definir el producto cárnico obtenido según el procedimiento.The invention is intended to obtain a raw meat mince made with spices through an associated process, so that the resulting mince obtained has in microbiological and organoleptic terms a long shelf life for consumption under optimal conditions. For this, this procedure includes in one of its stages the application of high hydrostatic pressures to a primary mince, which is the result of previous stages, which in combination with pre-established percentages by weight of a paprika extract that has specific units of color or ASTA units ( American Spice Trade Association), it is achieved that the resulting mince in addition to obtaining a high shelf life of consumption, maintains the initial color of the raw meat at the beginning of the procedure. It is also the object of this invention to define the meat product obtained according to the process.

El campo de aplicación de la invención se encuentra comprendido dentro del sector de la industria cárnica, en concreto en los preparados de carne picada cruda con especias y en particular en el picadillo de chorizo fresco.The field of application of the invention is comprised within the meat industry sector, in particular in raw minced meat preparations with spices and in particular in fresh chorizo mincemeat.

ANTECEDENTES DE LA INVENCIÓNBACKGROUND OF THE INVENTION

En la actualidad el preparado de carne cruda elaborado con especias, como es el caso del picadillo de chorizo fresco, tiene una vida útil de consumo extremadamente corta que normalmente está comprendida entre 20 días y 30 días, desde su fecha de fabricación. Este hecho es debido, a la imposibilidad de aplicar un tratamiento térmico de conservación a un picadillo, puesto que si se realizara sobre una carne cruda algún tipo de cocción, cocinado o similar, dejaría de ser un preparado de carne cruda con especias para ser un derivado. Además, otra de las dificultades para conseguir que un producto cárnico crudo tenga una vida útil de consumo mayor de 30 días, es el uso limitado de aditivos y conservantes que se pueden añadir durante el preparado del mismo, puesto que esto aditivos pueden alterar el sabor y la calidad del producto final.Currently, raw meat preparation made with spices, such as fresh chorizo mince, has an extremely short shelf life that is normally between 20 days and 30 days, from the date of manufacture. This fact is due to the impossibility of applying a heat conservation treatment to a mince, since if some type of cooking, cooked or similar were carried out on raw meat, it would cease to be a raw meat preparation with spices to be a derivative. In addition, another of the difficulties in getting a raw meat product have a shelf life of more than 30 days, it is the limited use of additives and preservatives that can be added during its preparation, since these additives can alter the taste and quality of the final product.

Pues bien, por todo ello surge el procedimiento del presente invento por el que se obtiene un picadillo que alcanza hasta 60 días de vida útil del producto de forma diferente y mejorada de lo conocido en este sector. Para ello, el procedimiento se inicia con una mezcla de carne y grasa triturada en unas proporciones preestablecidas, obteniendo un producto base; a continuación, a este producto base se le añaden unas especias y condimentos en unos porcentajes en peso concretos obteniendo un picadillo primario; posteriormente este picadillo primario es envasado al vacío; y finalmente el picadillo primario es tratado por la aplicación de altas presiones hidrostáticas, que junto con un extracto de pimentón añadido en una de las etapas anteriores, tras el tratamiento se obtiene un picadillo resultante con unos valores inferiores a 106 de aerobios mesófilos, 105 de bacterias ácido lácticas y 102 de enterobacterias, alcanzando una vida útil de unas condiciones óptimas para su consumo de hasta 60 días, y mejorando todos los valores de vida útil en términos microbiológicos y organolépticos de los preparados cárnicos de picadillo de carne cruda elaborada con especias conocidos hasta la fecha en este sector; y todo ello, manteniendo el color inicial de la carne cruda desde el inicio del procedimiento hasta la obtención del picadillo mejorando lo conocido hasta el momento en la industria cárnica.Well, for all this arises the process of the present invention by which a mince is obtained that reaches up to 60 days of useful life of the product in a different and improved way than what is known in this sector. For this, the procedure begins with a mixture of meat and fat ground in pre-established proportions, obtaining a base product; then, to this base product, spices and condiments are added in specific percentages by weight, obtaining a primary mince; later this primary mince is vacuum packed; and finally the primary mince is treated by applying high hydrostatic pressure, which together with a paprika extract added in one of the previous stages, after the treatment a resulting mince is obtained with values lower than 106 of mesophilic aerobes, 105 of lactic acid bacteria and 102 enterobacteria, reaching a shelf life of optimal conditions for consumption of up to 60 days, and improving all shelf life values in microbiological and organoleptic terms of raw meat mince meat preparations made with known spices to date in this sector; and all this, maintaining the initial color of the raw meat from the beginning of the procedure until obtaining the mince, improving what is known so far in the meat industry.

Así pues, y a tenor de lo anteriormente expuesto, se considera que la presente invención introduce una solución técnica a través de un novedoso procedimiento para el preparado de carne picada con especias, por medio del cual se obtiene un picadillo resultante que mejora los valores de la vida útil de un producto cárnico, y resuelve los problemas descritos previamente de forma diferente y mejorada a lo conocido hasta el momento en el sector de la industria cárnica.Thus, and in light of the foregoing, it is considered that the present invention introduces a technical solution through a novel procedure for the preparation of minced meat with spices, by means of which a resulting mince is obtained that improves the values of the useful life of a meat product, and solves the problems previously described in a different and improved way than what is known so far in the meat industry sector.

A continuación se realiza una detallada descripción del invento que completa estas ideas generales introducidas en este punto. Below is a detailed description of the invention that completes these general ideas introduced at this point.

DESCRIPCIÓN DEL INVENTODESCRIPTION OF THE INVENTION

El procedimiento para el preparado de carne picada cruda con especias objeto del presente invento, comprende una serie de etapas que concatenadas entre sí, dan como resultado un picadillo cárnico con unos umbrales microbiológicos de aerobios mesófilos, de bacterias ácido lácticas y de enterobacterias que permite alcanzar una vida útil de consumo al picadillo de hasta 60 días desde su fabricación, salvaguardando tanto la calidad microbiológica del producto como la calidad organoléptica en términos de color.The process for the preparation of raw minced meat with spices object of the present invention, comprises a series of stages that, interconnected, give as a result a meat mince with microbiological thresholds of mesophilic aerobes, of lactic acid bacteria and of enterobacteria that allows reaching a shelf life of mince consumption of up to 60 days from its manufacture, safeguarding both the microbiological quality of the product and the organoleptic quality in terms of color.

Así pues, el procedimiento del invento comprende distintas etapas que se inician con una mezcla de carne y grasa picada que dan lugar a un producto base, a continuación se le añade a este producto base unas especias y extracto de pimentón obteniendo un picadillo primario, seguidamente este picadillo primario es envasado al vacío, para que finalmente se le aplique un tratamiento de procesado de altas presiones HPP (siglas del inglés, High Pressure Processingque), que da lugar al producto del picadillo resultante.Thus, the process of the invention comprises different stages that start with a mixture of minced meat and fat that give rise to a base product, then some spices and paprika extract are added to this base product, obtaining a primary mince, then This primary mince is vacuum packed, to finally undergo a high pressure processing treatment HPP ( High Pressure Processingque), which produces the resulting mince product.

A lo largo de la descripción y de las reivindicaciones, la palabra «comprende» y sus variantes no pretenden excluir otras características técnicas o componentes. Además se hace notar, que todos los porcentajes aludidos en la presente invención, hacen referencia a porcentajes en peso.Throughout the description and the claims, the word "comprises" and its variants are not intended to exclude other technical characteristics or components. Furthermore, it is noted that all the percentages referred to in the present invention refer to percentages by weight.

En la primera etapa denominada de mezcla, se amasa o combina carne de cerdo y grasa de cerdo que previamente ha sido picada con una placa de orificios preferentemente de 6 mm. de diámetro. Las proporciones de la mezcla están comprendidas entre un 60% - 80% de carne y un 20% - 40% de grasa, y el resultado de esta mezcla da lugar a un producto base. Se cree conveniente destacar, que la carne utilizada en esta etapa inicial es preferentemente de magro y la grasa es preferentemente de tipo papada.In the first stage called mixing, pork meat and pork fat that has previously been minced are kneaded or combined with a preferably 6 mm orifice plate. diameter. The proportions of the mixture are between 60% - 80% meat and 20% - 40% fat, and the result of this mixture gives a base product. It is believed convenient to highlight that the meat used in this initial stage is preferably lean and the fat is preferably of the dewlap type.

Seguidamente, a este producto base se le añaden especias y condimentos en unas proporciones comprendidas entre un 4% - 7% respecto del total de la mezcla obteniendo un picadillo primario, en una etapa denominada formación de picadillo primario. En concreto, las proporciones añadidas de especias y condimentos al producto base, están comprendidas entre un 1.5% - 2% de sal; un 0.5% - 1.5% de ajo picado; y un 2% - 3.5% de una mezcla de pimentón dulce y de pimentón picante. Todo ello añadido a un porcentaje en peso comprendido entre 93% - 97% de producto base.Next, spices and seasonings are added to this base product in proportions between 4% - 7% with respect to the total of the mixture obtaining a primary mince, in a stage called primary mince formation. Specifically, the added proportions of spices and condiments to the base product are between 1.5% - 2% of salt; 0.5% - 1.5% minced garlic; and 2% - 3.5% of a mixture of sweet paprika and hot paprika. All this added to a percentage by weight comprised between 93% - 97% of the base product.

Por todo ello, como resultado de añadir al producto base en unas proporciones comprendidas entre 93% - 97%, las aludidas especias y condimentos en unas proporciones comprendidas entre un 4% - 7%, se obtiene el picadillo primario.Therefore, as a result of adding to the base product in proportions between 93% - 97%, the aforementioned spices and condiments in proportions between 4% - 7%, the primary mince is obtained.

Se destaca que el pimentón se clasifica por unidades de ASTA (siglas del inglés American Spice Trade Association), siendo esta unidad utilizada para la medida del poder colorante del pimentón que está relacionada con la cantidad de carotenoides que contiene esta especia.It should be noted that paprika is classified by ASTA units ( American Spice Trade Association), this unit being used to measure the coloring power of paprika, which is related to the amount of carotenoids that this spice contains.

Por todo ello, otro detalle del invento es que dentro del porcentaje en peso aludido de la mezcla de pimentón dulce y picante comprendida entre un 2% -3.5%, y citado previamente; un porcentaje comprendido entre 0.4% - 0.8% respecto del total del picadillo primario, es de extracto de pimentón con unas unidades de ASTA comprendidas entre [40.000 - 90.000] unidades de color.Therefore, another detail of the invention is that within the percentage by weight mentioned of the mixture of sweet and hot paprika comprised between 2% -3.5%, and previously mentioned; a percentage comprised between 0.4% - 0.8% with respect to the total of the primary mince, is of paprika extract with ASTA units comprised between [40,000 - 90,000] color units.

A continuación el picadillo primario obtenido en la etapa anterior, se envasa al vacío en una etapa denominada etapa de envasado. Para que finalmente, en una etapa denominada de tratamiento de altas presiones, el picadillo primario que ha sido envasado al vacío junto con la mezcla de extracto de pimentón entre otras especias y condimentos, es sometido a unos valores de altas presiones hidrostáticas comprendidas entre 5.000 bar. - 6.000 bar., durante un tiempo estimado entre 3 minutos - 6 minutos. Además, se hace notar que este tratamiento se realiza con agua fría y posteriormente el picadillo primario se mantiene a temperaturas refrigeradas aproximadamente entre 3°C - 5° C, siendo la temperatura optima de 4°C. Next, the primary mince obtained in the previous stage is vacuum packed in a stage called packing stage. So that finally, in a stage called high pressure treatment, the primary mince that has been vacuum packed together with the mixture of paprika extract among other spices and condiments, is subjected to high hydrostatic pressure values between 5,000 bar . - 6,000 bar., For an estimated time between 3 minutes - 6 minutes. Furthermore, it should be noted that this treatment is carried out with cold water and subsequently the primary mince is kept at refrigerated temperatures approximately between 3 ° C - 5 ° C, the optimum temperature being 4 ° C.

Por todo ello, mediante la sinergia entre el tratamiento de altas presiones aplicado al picadillo primario al que previamente se le ha añadido extracto de pimentón, entre otras especias y condimentos, se obtiene un picadillo alimenticio final con unos valores inferiores de 106 UCF/g. de aerobios mesófilos, 105 UCF/g. de bacterias ácido lácticas y 102 UCF/g. de enterobacterias, alcanzando así el picadillo obtenido del procedimiento una vida útil para su consumo en óptimas condiciones de hasta 60 días desde su fabricación, y todo ello sin alterar a nivel histológico la estructura interna de la fibra muscular del producto cárnico y sin el empleo de conservantes.Therefore, through the synergy between the high pressure treatment applied to the primary mince to which paprika extract has previously been added, among other spices and seasonings, a final food mince is obtained with lower values of 106 UCF / g. of mesophilic aerobes, 105 UCF / g. of lactic acid bacteria and 102 UCF / g. of Enterobacteriaceae, thus reaching the mince obtained from the procedure a useful life for consumption in optimal conditions of up to 60 days from its manufacture, and all this without altering at a histological level the internal structure of the muscle fiber of the meat product and without the use of preservatives.

A modo de resumen, en una realización de la invención, el procedimiento para el preparado de carne picada con especias comprende las etapas de:By way of summary, in one embodiment of the invention, the process for the preparation of ground meat with spices comprises the steps of:

a) una etapa inicial de mezcla, en la que se amasan carne de cerdo y grasa de cerdo picada en unas proporciones comprendidas entre un 60% - 80% de carne y un 20% - 40% de grasa, y dan lugar a un producto base;a) an initial mixing stage, in which pork meat and minced pork fat are kneaded in proportions between 60% - 80% meat and 20% - 40% fat, and give rise to a product base;

b) una etapa de formación de picadillo primario, en la que se le añade al producto base unas especias y condimentos, obteniendo un picadillo primario, donde la proporción sobre el 100% del picadillo primario son 93% - 97% de producto base y 4% - 7% de especias y condimentos;b) a stage of primary mince formation, in which spices and seasonings are added to the base product, obtaining a primary mince, where the proportion of 100% of the primary mince is 93% - 97% of the base product and 4 % - 7% spices and seasonings;

c) una etapa de envasado, en la que el picadillo primario es envasado al vacío; yc) a packaging stage, in which the primary mince is vacuum packed; Y

d) una etapa de tratamiento de altas presiones, en la que el picadillo primario envasado al vacío se somete a unos valores de altas presiones hidrostáticas comprendidas entre 5.000 bar. - 6.000 bar., durante un tiempo estimado entre 3 minutos - 6 minutos, y posteriormente es refrigerado a una temperatura comprendida entre 3°C - 5°C, obteniéndose un picadillo alimenticio final.d) a high pressure treatment stage, in which the vacuum packed primary mince is subjected to high hydrostatic pressure values of between 5,000 bar. - 6,000 bar., For an estimated time between 3 minutes - 6 minutes, and subsequently it is refrigerated at a temperature between 3 ° C - 5 ° C, obtaining a final food mince.

Descrita suficientemente en lo que precede la naturaleza del invento, se ha de tener en cuenta que los términos que se han redactado en esta memoria descriptiva deberán ser tomados en sentido amplio y no limitativo, así como la descripción del modo de llevarlo a la práctica. Sufficiently described in what precedes the nature of the invention, it must be taken into account that the terms that have been written in this specification should be taken in a broad and non-limiting sense, as well as the description of the way of putting it into practice.

Claims (8)

REIVINDICACIONES 1. - PROCEDI MIENTO PARA EL PREPARADO DE CARNE PICADA CRUDA CON ESPECIAS, que se CARACTERIZA por que comprende:1. - PROCEDURE FOR THE PREPARATION OF RAW MINCED MEAT WITH SPICES, which is CHARACTERIZED by comprising: a) una etapa inicial de mezcla, en la que se amasan carne de cerdo y grasa de cerdo picada en unas proporciones comprendidas entre un 60% - 80% de carne y un 20% - 40% de grasa, y dan lugar a un producto base;a) an initial mixing stage, in which pork meat and minced pork fat are kneaded in proportions between 60% - 80% meat and 20% - 40% fat, and give rise to a product base; b) una etapa de formación de picadillo primario, en la que se le añade al producto base unas especias y condimentos, obteniendo un picadillo primario, donde la proporción sobre el 100% del picadillo primario son 93% - 97% de producto base y 4% - 7% de especias y condimentos;b) a stage of primary mince formation, in which spices and seasonings are added to the base product, obtaining a primary mince, where the proportion of 100% of the primary mince is 93% - 97% of the base product and 4 % - 7% spices and seasonings; c) una etapa de envasado, en la que el picadillo primario es envasado al vacío; yc) a packaging stage, in which the primary mince is vacuum packed; Y d) una etapa de tratamiento de altas presiones, en la que el picadillo primario envasado al vacío se somete a unos valores de altas presiones hidrostáticas comprendidas entre 5.000 bar. - 6.000 bar., durante un tiempo estimado entre 3 minutos - 6 minutos, y posteriormente es refrigerado a una temperatura comprendida entre 3°C - 5°C, obteniéndose un picadillo alimenticio final.d) a high pressure treatment stage, in which the vacuum packed primary mince is subjected to high hydrostatic pressure values of between 5,000 bar. - 6,000 bar., For an estimated time between 3 minutes - 6 minutes, and subsequently it is refrigerated at a temperature between 3 ° C - 5 ° C, obtaining a final food mince. 2. - PROCEDIMIENTO PARA EL PREPARADO DE CARNE PICADA CRUDA CON ESPECIAS, según la reivindicación 1, que se CARACTERIZA por que las proporciones de las especias y los condimentos del picadillo primario en la etapa de formación del picadillo primario, están comprendidas entre un 1.5% - 2% de sal; un 0.5% - 1.5% de ajo picado; y un 2% - 3.5% de una mezcla de pimentón dulce y de pimentón picante.2. - PROCEDURE FOR THE PREPARATION OF RAW MINCED MEAT WITH SPICES, according to claim 1, which is CHARACTERIZED by the fact that the proportions of spices and seasonings of the primary mince in the stage of formation of the primary mince are comprised between 1.5% - 2% salt; 0.5% - 1.5% minced garlic; and 2% - 3.5% of a mixture of sweet paprika and hot paprika. 3. - PROCEDIMIENTO PARA EL PREPARADO DE CARNE PICADA CRUDA CON ESPECIAS, según la reivindicación 2, que se CARACTERIZA por que de la mezcla de pimentón dulce y de pimentón picante, hay un porcentaje comprendido entre 0.4% - 0.8% de extracto de pimentón con unas unidades de ASTA comprendidas entre [40.000 - 90.000] unidades de color. 3. - PROCEDURE FOR THE PREPARATION OF RAW MINCED MEAT WITH SPICES, according to claim 2, which is CHARACTERIZED because of the mixture of sweet paprika and hot paprika, there is a percentage between 0.4% - 0.8% of paprika extract with ASTA units between [40,000 - 90,000] color units. 4. - PROCEDI MIENTO PARA EL PREPARADO DE CARNE PICADA CRUDA CON ESPECIAS, según la reivindicación 1, que se CARACTERIZA por que la etapa de tratamiento de altas presiones, la temperatura óptima de refrigeración es de 4°C.4. - PROCEDURE FOR THE PREPARATION OF RAW MINCED MEAT WITH SPICES, according to claim 1, which is CHARACTERIZED by the fact that the high pressure treatment stage, the optimum cooling temperature is 4 ° C. 5. - PICADILLO OBTENIDO por el procedimiento de las reivindicaciones 1 a 4, que es un producto cárnico que se CARACTERIZA porque comprende una mezcla de carne de cerdo y grasa de cerdo, y unas especias y condimentos que a su vez comprenden sal, ajo picado, y una mezcla de pimentón dulce y de pimentón picante; y donde el picadillo tiene unos valores aerobios mesófilos inferiores de 106 UCF/g., unos valores de bacterias ácido lácticas inferiores de 105 UCF/g., y unos valores de enterobacterias inferiores de 102 UCF/g.5. - PICADILLO OBTAINED by the process of claims 1 to 4, which is a meat product that is CHARACTERIZED because it comprises a mixture of pork and pork fat, and some spices and seasonings that in turn include salt, minced garlic , and a mixture of sweet and hot paprika; and where the mince has lower mesophilic aerobic values of 106 UCF / g., lower values of lactic acid bacteria of 105 UCF / g., and lower Enterobacteria values of 102 UCF / g. 6. - PICADILLO OBTENIDO, según la reivindicación 5, que se CARACTERIZA por que a nivel microbiológico y organolépticos tiene un color estable y tiene una vida útil para su consumo de hasta 60 días.6. - PICADILLO OBTAINED, according to claim 5, which is CHARACTERIZED because at a microbiological and organoleptic level it has a stable color and has a shelf life for consumption of up to 60 days. 7. - PICADILLO OBTENIDO, según la reivindicación 5, que se CARACTERIZA por que sobre la proporción sobre el 100% del picadillo hay un 93% - 97% de mezcla de carne y grasas de cerdo; un 1.5% - 2% de sal; un 0.5% - 1.5% de ajo picado; y un 2% - 3.5% de una mezcla de pimentón dulce y de pimentón picante.7. - MINC OBTAINED, according to claim 5, which is CHARACTERIZED by the fact that on the proportion over 100% of the mince there is a 93% - 97% mixture of meat and pork fat; 1.5% - 2% salt; 0.5% - 1.5% minced garlic; and 2% - 3.5% of a mixture of sweet paprika and hot paprika. 8. - PICADILLO OBTENIDO, según la reivindicación 7, que se CARACTERIZA por que sobre la proporción sobre el 100% de mezcla de carne y grasas de cerdo hay un 60% - 80% de carne y un 20% - 40% de grasa 8. - PICADILLO OBTAINED, according to claim 7, which is CHARACTERIZED by the fact that on the proportion over 100% of mixture of meat and pork fat there is 60% - 80% of meat and 20% - 40% of fat
ES201930322A 2019-04-10 2019-04-10 PROCEDURE FOR THE PREPARATION OF RAW MINCED MEAT WITH SPICES AND OBTAINED MINC (Machine-translation by Google Translate, not legally binding) Pending ES2786823A1 (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011038237A1 (en) * 2009-09-25 2011-03-31 Cargill, Incorporated High pressure pasteurizing of ground meats
US20140010932A1 (en) * 2012-07-03 2014-01-09 Walter Freybe High pressure pasteurization of fresh sausage and fresh meat emulsion and avoiding the loss of color and taste in the process

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011038237A1 (en) * 2009-09-25 2011-03-31 Cargill, Incorporated High pressure pasteurizing of ground meats
US20140010932A1 (en) * 2012-07-03 2014-01-09 Walter Freybe High pressure pasteurization of fresh sausage and fresh meat emulsion and avoiding the loss of color and taste in the process

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La receta de Zorza gallega de mi abuela. pandebroa.blog, 14/04/2018, [en línea][recuperado el 12/09/2019]. Recuperado de Internet (URL:http://pandebroa.blog/2018/14/la-receta-de-zorza-gallefa-de-mi-abuela), *

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