TR201720144A2 - PREPARATION METHOD OF PRACTICAL BUTTERFLY SOUP - Google Patents

PREPARATION METHOD OF PRACTICAL BUTTERFLY SOUP Download PDF

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Publication number
TR201720144A2
TR201720144A2 TR2017/20144A TR201720144A TR201720144A2 TR 201720144 A2 TR201720144 A2 TR 201720144A2 TR 2017/20144 A TR2017/20144 A TR 2017/20144A TR 201720144 A TR201720144 A TR 201720144A TR 201720144 A2 TR201720144 A2 TR 201720144A2
Authority
TR
Turkey
Prior art keywords
head
degrees
meat
soup
tongue
Prior art date
Application number
TR2017/20144A
Other languages
Turkish (tr)
Inventor
Yildirim İbrahi̇m
Original Assignee
Tacal Gida Nakliye Ithalat Ihracat Sanayi Ve Ticaret Ltd Sti
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 Tacal Gida Nakliye Ithalat Ihracat Sanayi Ve Ticaret Ltd Sti filed Critical Tacal Gida Nakliye Ithalat Ihracat Sanayi Ve Ticaret Ltd Sti
Priority to TR2017/20144A priority Critical patent/TR201720144A2/en
Publication of TR201720144A2 publication Critical patent/TR201720144A2/en

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Abstract

Mevcut buluş, günlük yaşamda hazırlanan kelle paça çorbasının açıklamalarda belirtilen yöntemle hazırlanan pratik kelle paça çorba hazırlanması üretim yöntemine ilişkindir.The present invention relates to the production method of the practical head and foot soup prepared by the method stated in the explanations of the head soup prepared in daily life.

Description

TARIFNAME PRATIK KELLE PAÇA ÇORBASI HAZIRLAMA YÖNTEMI BULUSUN TANIMI Mevcut bulus, günlük yasamda hazirlanan kelle paça çorbasinin açiklamalarda belirtilen yöntemle hazirlanan pratik kelle paça çorba hazirlanmasi üretim yöntemine iliskindir. DESCRIPTION PRACTICAL METHOD OF PREPARING HEAD AND TEETH SOUP DESCRIPTION OF THE INVENTION The present invention is the use of kelle trotter soup prepared in daily life. Practical head and trotter soup prepared by the method specified in the explanations Its preparation is related to the production method.

TEKNIGIN BILINEN DURUMU Teknigin bilinen durumuna göz önüne alindiginda bu tür buluslarin olmadigi bilinen tekniktir. KNOWN STATE OF THE TECHNIQUE Considering the state of the art, such inventions It is a known technique.

Bulus, bilinen teknikte siradan ocakta hazirlanan kelle paça çorbasinin pratik yolla hazirlanmasini saglamaktadir. The invention is the preparation of head and trotter soup, which is prepared on an ordinary stove in the known art. provides practical preparation.

Teknigin bilinen durumu, bu bulus ile farkli bir boyut kazanmaktadir. Bulus sayesinde, daha avantajli sonuçlar elde edilmektedir. Önceki teknige getirdigi yenilikler sayesinde emsal buluslara nispeten farkliliklar arz etmektedir. Önceki teknikteki aksakliklar ve eksiklikler dikkate alinarak gelistirilmistir. The known state of the art gains a different dimension with this invention. Meet Thus, more advantageous results are obtained. prior art Thanks to the innovations it brings, there are differences compared to peer inventions. is doing. Considering the flaws and shortcomings of the prior art developed.

Bulusun üretimi, teknik metotlar sayesinde sanayiye uygulanabilen, üretilebilen niteliktedir. Hali hazirdaki bulusun sanayiye uygulanma teknikleri de getirdigi yeni nitelikleri sayesinde önceki teknige göre farkliliklar arz etmektedir.The production of the invention can be applied to industry by means of technical methods, is producible. Application of the present invention to industry techniques compared to the previous technique, thanks to the new qualities it brings. presents differences.

BULUSUN AÇIKLAMASI Temizlenmis kelle eti -dana dili haslama kazaninda haslanip; su, un, yag, yogurt ve sarimsak kombinasyonu terbiye edilip tekrar kaynatilip dolum makinasina sevk edilir. Makinadan dolan kaseler -40 derecede ani soklanarak disari çikartilir. Üzerine dogranan kelle eti ve dil eti ilave edilerek tekrar -40 derecede soklanip muhafaza için -18 dereceye sevk edilir. Yani, bulus bu sekilde hazirlanmis olur. DESCRIPTION OF THE INVENTION The cleaned head meat -veal tongue is boiled in a boiling cauldron; water, flour, oil, Yogurt and garlic combination is seasoned and boiled again. shipped to the machine. Bowls filled from the machine suddenly at -40 degrees it is taken out by inserting it. Add chopped head and tongue meat on it. It is re-inserted at -40 degrees and shipped to -18 degrees for preservation. is done. That is, the invention is prepared in this way.

Bulusta, -40 derecede dökülen ve donan sividan sonra kelle eti -dana dili de dondurulur. Bu iki kisim arasina folyo konularak kisimlarin karismasi engellenir ve bu sayede tat degisimi engellenir.In the invention, after the liquid poured and frozen at -40 degrees, head meat and veal tongue is frozen. Mixing the parts by placing foil between these two parts and thus the taste change is prevented.

Claims (1)

ISTEMLERREQUESTS 1. Mevcut bulus pratik kelle paça çorba hazirlama yöntemine iliskin olup; diger emsal buluslardan farkli olarak temizlenmis kelle eti - dana dili haslama kazaninda haslanip; su, un, yag, yogurt ve sarimsak kombinasyonu terbiye edilip tekrar kaynatilip dolum makinasina sevk edilmesi; makinadan dolan kaseler -40 derecede ani soklanarak disari çikartilmasi ve üzerine dogranan kelle eti ve dil eti ilave edilerek tekrar -40 derecede soklanip muhafaza için -18 dereceye sevk edilmesi ile karakterize edilir. . Mevcut bulus istem 1'e uygun olarak pratik kelle paça çorba hazirlama yöntemine iliskin olup; Bulusta, -40 derecede dökülen ve donan sividan sonra kelle eti -dana dili de dondurulmasi ile bu iki kisim arasina folyo konulmasi ile karakterize edilir.1. The present invention relates to a practical method of preparing soup with head and feet; different from other similar inventions, the cleaned head meat - veal tongue was boiled in a boiling cauldron; the combination of water, flour, oil, yogurt and garlic is seasoned and boiled again and sent to the filling machine; It is characterized by the fact that the bowls filled from the machine are taken out by inserting abruptly at -40 degrees, and chopped head meat and tongue meat are added on it and inserted again at -40 degrees and sent to -18 degrees for preservation. . The present invention relates to a practical method of preparing soup with head and feet in accordance with claim 1; In the invention, after the liquid poured and frozen at -40 degrees, head meat and veal tongue are also frozen and a foil is placed between these two parts.
TR2017/20144A 2017-12-12 2017-12-12 PREPARATION METHOD OF PRACTICAL BUTTERFLY SOUP TR201720144A2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
TR2017/20144A TR201720144A2 (en) 2017-12-12 2017-12-12 PREPARATION METHOD OF PRACTICAL BUTTERFLY SOUP

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
TR2017/20144A TR201720144A2 (en) 2017-12-12 2017-12-12 PREPARATION METHOD OF PRACTICAL BUTTERFLY SOUP

Publications (1)

Publication Number Publication Date
TR201720144A2 true TR201720144A2 (en) 2018-05-21

Family

ID=67955572

Family Applications (1)

Application Number Title Priority Date Filing Date
TR2017/20144A TR201720144A2 (en) 2017-12-12 2017-12-12 PREPARATION METHOD OF PRACTICAL BUTTERFLY SOUP

Country Status (1)

Country Link
TR (1) TR201720144A2 (en)

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