TR201720144A2 - PREPARATION METHOD OF PRACTICAL BUTTERFLY SOUP - Google Patents
PREPARATION METHOD OF PRACTICAL BUTTERFLY SOUP Download PDFInfo
- 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
Links
- 235000014347 soups Nutrition 0.000 title claims abstract description 9
- 238000002360 preparation method Methods 0.000 title description 4
- 238000000034 method Methods 0.000 claims abstract description 10
- 235000013372 meat Nutrition 0.000 claims description 7
- 244000245420 ail Species 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims description 2
- 239000011888 foil Substances 0.000 claims description 2
- 235000004611 garlic Nutrition 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 235000013618 yogurt Nutrition 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 3
Landscapes
- Seeds, Soups, And Other Foods (AREA)
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)
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) |
-
2017
- 2017-12-12 TR TR2017/20144A patent/TR201720144A2/en unknown
Similar Documents
Publication | Publication Date | Title |
---|---|---|
PH12015501622A1 (en) | Instant food product | |
WO2011105740A3 (en) | Method for preparing gelatin solution from pork rinds | |
PH12018501218A1 (en) | Culinary seasoning or buillon tablet | |
CY1120422T1 (en) | COMPLETELY AUTOMATIC MACHINE FOR BRIEFING AND TURKISH COFFEE | |
BR112014016629A2 (en) | method to produce cooked and frozen pasta | |
PH12017500753A1 (en) | Coffee aroma composition | |
MY182351A (en) | Manufacturing method of oil-and-fat for enhancing salty taste | |
MX2018012774A (en) | Heat stable fresh cheese. | |
TR201720144A2 (en) | PREPARATION METHOD OF PRACTICAL BUTTERFLY SOUP | |
BR112013010537A2 (en) | cooking method to cook food simultaneously | |
RU2014150567A (en) | FROZEN NOODLES AND METHOD FOR PRODUCING IT | |
Shibata-Ishiwatari et al. | Changes in the viscosity of expressible water in meat during heating: Description based on the denaturation kinetics of water-soluble proteins | |
MX2016004161A (en) | Dry mixture in particulate form for preparation of liquid foods with dispersed gas bubbles. | |
CN104720015A (en) | Tomato and beef soup and making method thereof | |
Ji et al. | Objective meat quality and volatile components as a function of cooking temperature in beef longissimus lumborum | |
AR105629A1 (en) | COMPOSITION THAT INCLUDES COMPOUNDS FOR THE MODULATION OF FLAVOR, ITS USE AND FOODS THAT UNDERSTAND IT | |
MD556Z (en) | Process for producing liver paste | |
TH10952C3 (en) | Aloe sauce | |
TH10952A3 (en) | Aloe sauce | |
ES2721048A1 (en) | Composition of polyphenols and oil or fats, preparation procedure and uses thereof. (Machine-translation by Google Translate, not legally binding) | |
TH162698B (en) | Fat stimulation with seaweed | |
WO2019004962A3 (en) | Mix of aromatic canola oil and pistachio terebinthus oil | |
UA91570U (en) | Method for making canned sausages | |
RU2014134474A (en) | FOOD FOR TEST FOR TRIGLICERIDE PORTABILITY | |
TR201907273A2 (en) | Producing the beverage as a beverage and placing it on the market |