UY23813A1 - VEGETABLE LEONESA AND PROCEDURE FOR ITS PREPARATION - Google Patents

VEGETABLE LEONESA AND PROCEDURE FOR ITS PREPARATION

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Publication number
UY23813A1
UY23813A1 UY23813A UY23813A UY23813A1 UY 23813 A1 UY23813 A1 UY 23813A1 UY 23813 A UY23813 A UY 23813A UY 23813 A UY23813 A UY 23813A UY 23813 A1 UY23813 A1 UY 23813A1
Authority
UY
Uruguay
Prior art keywords
preparation
leonesa
procedure
emulsion
vegetable
Prior art date
Application number
UY23813A
Other languages
Spanish (es)
Original Assignee
Laboratorios Cherry S A
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
Publication of UY23813A1 publication Critical patent/UY23813A1/en
Application filed by Laboratorios Cherry S A filed Critical Laboratorios Cherry S A
Priority to UY23813A priority Critical patent/UY23813A1/en

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Abstract

Leonesa (fiambre primavera) caracterizada por ser de origen vegetal y caracterizada por los productos que la componen (emulsión, gel y condimentos) y los porcentajes utilizados de dichos productos; procedimiento para su preparación. Procedimiento para elaborar la leonesa, caracterizado por consistir en las siguientes etapas y operación: la primera etapa que consiste en la elaboración de la emulsión, y la preparación del, y una etapa dos en la cual se coloca el gel, la emulsión y se va agregando hielo y los condimentos, se trabaja la pasa hasta que desaparezca el hielo y se homogeniza la pasta. Se introduzca la pasta en la máquina embutidora convencional formando unidades individuales en tripa sintética y en tres calibres distintos, y por último el cocimiento.Leonesa (spring cold meat) characterized by being of vegetable origin and characterized by the products that compose it (emulsion, gel and seasonings) and the percentages used of said products; procedure for its preparation. Procedure to prepare the leonesa, characterized by consisting of the following stages and operation: the first stage that consists of the preparation of the emulsion, and the preparation of the, and a second stage in which the gel, the emulsion is placed and the Adding ice and seasonings, work the raisin until the ice disappears and the paste is homogenized. The pasta is introduced into the conventional stuffing machine forming individual units in synthetic casing and in three different calibers, and finally the cooking.

UY23813A 1994-07-26 1994-07-26 VEGETABLE LEONESA AND PROCEDURE FOR ITS PREPARATION UY23813A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
UY23813A UY23813A1 (en) 1994-07-26 1994-07-26 VEGETABLE LEONESA AND PROCEDURE FOR ITS PREPARATION

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
UY23813A UY23813A1 (en) 1994-07-26 1994-07-26 VEGETABLE LEONESA AND PROCEDURE FOR ITS PREPARATION

Publications (1)

Publication Number Publication Date
UY23813A1 true UY23813A1 (en) 1994-05-09

Family

ID=71096410

Family Applications (1)

Application Number Title Priority Date Filing Date
UY23813A UY23813A1 (en) 1994-07-26 1994-07-26 VEGETABLE LEONESA AND PROCEDURE FOR ITS PREPARATION

Country Status (1)

Country Link
UY (1) UY23813A1 (en)

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