ES2946412A1 - PROCEDURE FOR SMOKING SOLIDS THROUGH THE USE OF SMOKED LIQUIDS (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Procedure for smoking solids through the use of smoked liquids. Procedure that allows solid food products to be smoked internally by putting them in contact with a smoked liquid where the smoked liquid is either liquid smoke with or without color, or previously smoked water or oil, or milk. To smoke the oil, it is heated to about 60 degrees, 2 to 3 tablespoons of dry smoke aroma are added for each half liter of oil, it is stirred well, it is left to rest until it cools; In the case of smoking water, for every quarter of a liter of water, add 4 tablespoons of smoke aroma for every quarter of a liter of cold water. All the food is placed (without touching the water), if possible, not very thick. and it is put on the fire for 7 minutes whistling in the case of the pot. in the case of using liquid smoke, the steps of the procedure either for coloring or for smoking or flavoring, They are, immersion of food in liquid smoke at the lowest possible temperature, heating it without actually cooking it, it is removed, washed and dried. Depending on each food, it is subjected to liquid smoke at a different time and temperature, the main application being smoked white fish. (Machine-translation by Google Translate, not legally binding)

Description

DESCRIPTION

PROCEDURE FOR SMOKING SOLIDS THROUGH THE USE OF SMOKED LIQUIDS

OBJECT OF THE INVENTION

It is the object of the present invention, as the title of the invention establishes a procedure for smoking solids through the use of smoked liquids in such a way that it is possible to internally smoke food products that allows the intensity of smoke flavor to be regulated to one's own taste.

Also object of the present invention are all those derived products that are obtained from previously smoked products, such as, for example, smoked water, smoked oil, smoked milk, smoked nuts, cereals, seeds, chorizo, (butifarra, colored ham) vegetables, meats such as chicken, peppers, or grilled white and blue fish.

The present invention is characterized by the nature and action of each one of the phases of the smoking process, in the case of cold cuts, with the exception of chorizo, which are not smoked, simply colored and lightly flavored, so that solid internal smoking is achieved by means of use of smoked liquids, either by their very nature or because they have been smoked.

Therefore, the present invention is circumscribed within the field of food products, in particular the processes for flavoring and, more specifically, the means used for smoking.

BACKGROUND OF THE INVENTION

Until now, the smoking process that consists of subjecting food to smoke is known. This smoke comes from burning non-resinous wood, either in pieces, chips or sawdust. This process gives foods different smoky flavors, colors and textures depending on the recipe followed.

Therefore, it is the object of the present invention to develop. It can even work as conservation process that extends their useful life. Thus, to carry out this technique, two elements are needed: wood and a smoker. Woods used for smoking should be low in resin and should not include nails or glue, paint or chemicals. If so, when burned, the smoke they emit would contain these substances and, in addition to giving off a strange aroma, could be toxic. Normally those of those trees that give edible fruits and nuts are used.

These processes are useful and work correctly on meat and fish, but if they were to be applied to nuts, legumes and cereals, it would be an ineffective process.

Therefore, it is the object of the present invention to develop a procedure that allows the internal smoking of solids through the use of smoked liquids, developing a procedure such as the one described below and is collected in its essentials in the first claim.

DESCRIPTION OF THE INVENTION

The object of the present invention is a procedure for the internal smoking of solids through the use of smoked liquids.

The smoked liquids used can be liquids that have already been previously smoked, such as liquid smoke with or without color, or water or oil, or milk, having had to subject these liquids to a process of smoking their structure. internal.

The solids smoking procedure consists of putting the solids in contact with the smoked liquid, which can be a liquid smoke with or without color, in the case of cold cuts, to give or not color and a slight flavor, in the case of White fish smokes it and leaves it exquisite, blue fish, less good. a smoked oil, milk, or smoked water in the form of steam, where these have been subjected to a smoking process.

In the case of using a liquid smoke with or without color, the steps of the procedure are:

- The food is submerged for a while in liquid smoke at the lowest possible temperature until the food takes on a nice smoke color and a slight flavor (for nuts, cereals, seeds), and in some cases (for example chicken, fish, pepper, canned asparagus) smoked without being cooked.

- After the reception time, the food is removed,

- wash, preferably dry with kitchen paper, also with a fan or dryer.

The process to obtain a smoked oil comprises the following stages:

- Heat half a liter of oil (olive, sunflower, soybean, coconut, or whatever you want, also butter for roasts) to about 60 degrees Celsius more or less without frying.

- Add 2 to 3 tablespoons of dry smoke aroma for every half liter, as desired, for greater or lesser intensity of smoke,

- then stir well,

- Let stand covered until cool, preferably for 12 hours.

- It is heated again for a second or even a third time and when it cools down again it is strained through a cloth strainer and packaged.

The process to obtain a smoked water includes the following stages:

- In a pot, or oven (or grill, with a container of water with holes placed on the coals) pour a quarter liter of cold water,

- add 4 tablespoons of smoke aroma,

- all food is placed if possible not very thick, without touching the water,

- it is put on the fire for 7 minutes, and in the case of a pot, that it is whistling, until the steam smokes the food completely ready without any need for more seasonings, they are overflowing with flavor.

Smoked oil can be used for all kinds of stews or frying, smoked mayonnaise, etc.

Smoked water is recommended for outdoor steam cooking, being applicable with steamed salmon or other equally delicious oily fish, not all of them, white fish that are even more exquisite, octopus, vegetables, rice, potatoes or any solid food, whatever it may be. that you want to steam.

It is an excellent application for white and blue fish, such as salmon, cod, sea bream, sea bass, hake, turbot, chicken, or whatever you want to steam.

Liquid smoke is mainly used to color and in turn provide a slight flavor of braised smoke, to nuts, light-colored seeds that darkens them, cereals such as rice or others with a light color, cold cuts such as ham, sausage, covered with a nice color and a very light smoke flavor, meat like chicken is as braised, vegetables as red pepper is as braised, and delicious fish mainly white and some blue to cook on the grill are smoked.

Unless otherwise indicated, all technical and scientific elements used herein have the meaning that is usually understood by a normal person skilled in the art to which this invention pertains. Similar or equivalent procedures and materials to those described herein may be used in the practice of the present invention.

Throughout the description and claims, the word "comprises" and its variants are not intended to exclude other technical characteristics, additives, components or steps. For those skilled in the art, other objects, advantages and characteristics of the invention will emerge in partly the description and partly the practice of the invention.

PREFERRED EMBODIMENT OF THE INVENTION

In view of the figures, a preferred embodiment of the proposed invention is described below.

The procedure has as common parts to all possible embodiments the fact of putting the solids in contact with a smoked liquid, either a liquid smoke, a previously smoked oil, milk, or a smoked water, where in the case of oil and water and milk, these liquids have been subjected to a smoking process.

In the case of using smoked oil, the process by which the oil is smoked comprises the following stages:

- Heat, in one possible embodiment, half a liter of oil (olive, sunflower, soybean, coconut, or whatever you want, also butter for roasts) to about 60 degrees centigrade more or less without it getting to fry.

- Add 2 to 3 tablespoons of dry smoke aroma for every half liter of oil as desired, for greater or lesser intensity of smoke,

- then stir well,

- Let stand covered until cool, preferably for 12 hours.

- It is heated again for a second or even a third time if possible, leaving a few hours of rest in between and when it cools down again it is strained through a cloth strainer and packaged.

The process by which the smoked oil is transferred to the solids is in frying, or in all kinds of stews or sauces that use olive oil or others, such as mayonnaise for the preparation of an innovative and excellent smoked Russian salad.

In the case of using smoked water, the procedure by which the water is subjected to a smoking process comprises the following stages:

- In a pot, or oven (or grill, with a container of water with holes placed on the coals) pour a quarter liter of cold water,

- add 4 tablespoons of dry smoke aroma for every quarter of a liter of cold water,

- all the food is placed on the tray if possible not very thick, without touching the water,

- it is put on the fire for 7 minutes, and in the case of a pot, that it is whistling during that time, until the steam smokes the food completely ready without any need for more seasonings, especially fish and potatoes are overflowing with flavor .

The process by which the smoke is transferred from the smoked water to the solids is by steam cooking, being able to prepare excellent smoked steamed salmon, or other blue or white fish that are even more exquisite, octopus, vegetables, rice, potatoes, aubergines or all solid food, whatever it is, that you want to steam smoked.

In the case of using liquid smoke, the process for the transfer of smoke from liquid to solid smoke is not possible for all foods, it depends on the food. Thus, we find:

White stud:

The asparagus is submerged in the liquid smoke at 26 degrees Celsius for 2 minutes. It is removed, washed, dried and ready to eat.

Red pepper:

The internal and external parts are immersed in the liquid smoke at a temperature of 25 degrees Celsius for 6 minutes, taken out, washed, dried, fried or eaten raw.

Sunflower and pumpkin seeds (or other nuts or cereals):

They are immersed in liquid smoke at a temperature of 60 degrees Celsius more or less, they are left for a minute, they are taken out, they are washed, they are dried with air, sun, or a dryer at 50 degrees for as long as they need and they are slightly flavored, in no way fully smoked case.

No dry fruit or grain should exceed the time and temperature indicated in the preparation of the pipes, so that it is good.

almonds:

They are immersed in liquid smoke at a temperature of 60 degrees Celsius for 1 minute.

It is taken out

Wash.

It dries in the air, sun or in a dryer.

Grilled smoked white or blue fish:

A slice of salmon, sea bream, hake, turbot, cod, scallop, monkfish, sea bass, etc., are immersed in the liquid smoke at a temperature of 20 degrees Celsius for 6 minutes. Take it out, wash it, dry it with paper and cook it preferably on the grill or on the grill.

Colored sausage with a slight smoke flavor, but in no case smoked:

A thick piece of sausage (5 cm by 4) is submerged in the liquid smoke at a temperature of 20 degrees Celsius for about 10 minutes. It is removed, washed, dried with paper, and a little air and ready.

Colored York ham with a slight smoke flavor but in no case smoked:

A slice about 3 cm thick is immersed in the liquid smoke at a temperature of 20 degrees Celsius for about 5 minutes. Take it out, wash it, dry it with paper and that's it.

Sausage:

A chorizo stick about two cm in diameter is submerged in liquid smoke at 30 degrees Celsius for about 20 minutes. Take it out, wash it, dry it with kitchen paper, let it cure as much as you want and that's it.

Chicken:

A chicken fillet is immersed in liquid smoke at a temperature of about 20 degrees Celsius for about 1 minute. It is removed, washed, dried with paper, preferably fried on the grill, roasted or grilled.

Buckwheat:

The grain is submerged at a temperature of 60 g.c. for 1 minute, it is removed, washed, dried in the sun or in a dryer, then crushed.

It shreds.

White rice:

It is immersed in liquid smoke at a temperature of 30 degrees Celsius, for 1 minute. It is taken out, cooked directly or dried with air, sun or dryer.

smoked milk:

In a small cup of cow's, goat's, or sheep's milk (or whatever you want), add half or a teaspoon of dry smoke aroma, heat up to about 60 g.c. It is kept for about 3 minutes, then it is strained through a cloth strainer and mixed with a liter of milk, leaving it completely smoked, ready for making smoked cheese.

Cheese:

In a liter of sheep's milk, add half or a teaspoon of dry smoke aroma, at a temperature of about 50 degrees Celsius, let it rest for about 3 minutes, strain it with a cloth strainer, wait for the temperature to drop to 40 degrees centigrade more or less, we add 20 drops of calcium chloride, cultures to avoid mold and 20 drops of rennet, we move it, we put it in the oven for a little less than an hour at a temperature of 50 degrees, we take it out, cut the curd and Drain the whey and leave it to rest for another hour, heating it up to about 40 degrees or so. After this time, we put it into a cloth strainer that continues draining the whey for 24 hours. We took it to the press for another 24 hours. and fresh sheep cheese ready. More cured the longer in the fridge.

All the times indicated for the different products are indicative and in no way limiting, since the essence of the invention does not vary due to several times used for each action of each product.

Having sufficiently described the nature of the present invention, as well as the manner of putting it into practice, it is stated that, within its essential nature, it may be put into practice in other embodiments that differ in detail from the one indicated by way of example. , and to which the protection that is sought will also reach, as long as it does not alter, change or modify its fundamental principle.

Claims (17)

1. - Procedure for smoking solids characterized in that it uses smoked liquids, putting the solids in contact with the smoked liquids, where the smoked liquids used can be liquids that have already been previously smoked, such as liquid smoke with or without color, or else water, oil, or milk, having had to submit the oil or water and milk to a prior process of smoking their internal structure. 2. - Procedure for smoking solids according to claim 1 characterized in that it uses in the case of using smoked oil the process by which the oil is smoked comprises the following stages: - In one possible embodiment, half a liter of oil (olive, sunflower, soybean, coconut, or whatever you want, also butter for roasts) is heated to around 60 degrees Celsius without frying, - add 2 to 3 tablespoons of dry smoke aroma for every half liter of oil, as desired, for greater or lesser intensity of smoke, - then stir well, - Let it rest covered until it cools down, preferably for about 6 hours or so. - It is heated again for the second time even for the third time and when it cools down again it is strained with a cloth strainer and packaged, where the process by which the smoked oil is transferred to the solids is in frying, or in all kinds of stews or sauces that use smoked olive oil (or others), such as mayonnaise. 3. - Procedure for smoking solids according to claim 1, characterized in that in the case of using smoked water, the procedure by which water is subjected to a smoking process comprises the following stages: - In a pot, or oven (or grill, with a container of water with holes placed on the coals) pour a quarter liter of cold water, - Add 4 tablespoons of smoke aroma for every quarter liter of cold water. - Place all the food not too thick if possible, without touching the water, - Put it on the fire for 7 minutes, and in the case of a pot, let it be whistling during that time, until the steam smokes the Completely ready foods without any need for additional dressings, are brimming with flavor. The process by which the smoke is transferred from the smoked water to the solids is by steam cooking, being able to prepare smoked steamed salmon or other oily, white fish, previously cooked octopus, vegetables, rice, potatoes, aubergines, or any food solid, whatever it is, that you want to steam smoked. 4. - Procedure for smoking solids according to claim 1, characterized in that in the case of using liquid smoke, the steps of the procedure are: - The food is submerged for a while in liquid smoke at the lowest possible temperature until the food takes on the desired color or slight smoke flavor, in the case of fish they are completely smoked without being cooked. - After the reception time, the food is removed, - Wash and dry with kitchen paper, a fan or a dryer. 5. - Procedure for smoking solids according to claim 4 characterized in that in the case of smoking white asparagus the process comprises the stages of: The asparagus is submerged in the liquid smoke at 25 degrees Celsius for 2 minutes. Take out, dry and ready to eat. 6. - Procedure for smoking solids according to claim 4 characterized in that in the case of smoking red pepper_the process comprises the stages of: The internal and external parts are immersed in the liquid smoke at a temperature of 25 degrees Celsius for 6 minutes, taken out, washed, dried, fried or eaten raw. 7. - Procedure for smoking solids according to claim 4 characterized in that in the case of smoking white rice_the process comprises the steps of: It is immersed in liquid smoke at a temperature of 30 degrees Celsius for 1 minute. It is taken out, cooked directly or dried with air, sun or dryer. 8. - Procedure for smoking solids according to claim 4 characterized in that in the case of smoking almonds_the process comprises the stages of: They are immersed in liquid smoke at a temperature of 60 degrees Celsius for 1 minute. It is taken out Wash. It dries in the air, sun or in a dryer. 9. - Procedure for smoking solids according to claim 4 characterized in that in the case of flavoring sunflower and pumpkin seeds (or other nuts or cereals) the process comprises the stages of: They are immersed in liquid smoke at a temperature of 60 degrees Celsius more or less, they are left for a minute, they are taken out, they are washed, they are dried in the air, in the sun, or in a dryer at 50 degrees for as long as they need. 10. - Procedure for smoking solids according to claim 4, characterized in that in the case of smoking white or blue fish smoked on the grill, the process comprises the stages of: A slice of salmon, sea bream, sea bass, hake, turbot, cod, scallop, monkfish, etc., are immersed in the liquid smoke at a temperature of 20 degrees Celsius for 6 minutes. Take it out, wash it, dry it with paper and cook it smoked on the grill. 11. - Procedure for coloring solids according to claim 4, characterized in that in the case of coloring the Butifarra and giving it a slight smoke flavor, the process comprises the stages of: A thick piece of sausage (5 cm by 4) is submerged in the liquid smoke at a temperature of 30 degrees Celsius for about 10 minutes. It is removed, washed, dried with paper, and a little air and ready. 12. - Procedure for coloring solids according to claim 4 characterized in that in the case of coloring York Ham the process comprises the stages of: A slice about 3 cm thick is immersed in the liquid smoke at a temperature of 30 degrees Celsius for about 5 minutes. Take it out, wash it, dry it with paper and that's it. 13. - Procedure for smoking solids according to claim 4 characterized in that in the case of smoking Chorizo the process comprises the stages of: A chorizo stick about two cm in diameter is submerged in liquid smoke at 30 degrees Celsius for about 20 minutes. Remove, wash, dry with kitchen paper and leave to cure if desired. 14. - Procedure for smoking or flavoring slightly solids according to claim 4 characterized in that in the case of flavoring Chicken the process comprises the stages of: A chicken fillet is immersed in liquid smoke at a temperature of about 20 degrees Celsius for 1 minute. It is removed, washed, dried with paper, fried on the grill or on the grill. 15. - Procedure for flavoring and coloring solids according to claim 4 characterized in that in the case of flavoring Buckwheat the process comprises the steps of: The grain is submerged at a temperature of 60 g.c. for 1 minute, it is taken out, washed, dried in the sun or in a dryer. It shreds. 16. - Procedure for smoking solids according to claim 4 characterized in that in the case of smoking smoked milk the process comprises the stages of: In a small cup of cow's, goat's, or sheep's milk (or whatever you want), add half or a teaspoon of dry smoke aroma, heat up to about 60 g.c. It is kept for about 3 minutes, then it is strained through a cloth strainer and mixed with a liter of milk, leaving it completely smoked, ready for making smoked cheese. 17. - Procedure for smoking solids according to claim 4 characterized in that in the case of smoking Cheese the process comprises the stages of: In a liter of sheep's milk, add half or a teaspoon of dry smoke aroma, at a temperature of about 50 degrees Celsius, let it rest for about 3 minutes, strain it with a cloth strainer, wait for the temperature to drop to 40 degrees centigrade more or less, we add 20 drops of calcium chloride, cultures to avoid mold and 20 drops of rennet, we move it, we put it in the oven for a little less than an hour at a temperature of 50 degrees, we take it out, we cut the curd and drain the whey, we leave another hour resting, heating up to about 40 degrees more or less, after this time we put it in a cloth strainer that continues to despair for 24 hours. We took it to the press for about 24 hours. and fresh sheep cheese ready. More cured the longer in the fridge.