WO2006117418A1 - Pimiento-based food product comprising cod, white cheese, salted tuna and anchovies - Google Patents

Pimiento-based food product comprising cod, white cheese, salted tuna and anchovies Download PDF

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Publication number
WO2006117418A1
WO2006117418A1 PCT/ES2005/000662 ES2005000662W WO2006117418A1 WO 2006117418 A1 WO2006117418 A1 WO 2006117418A1 ES 2005000662 W ES2005000662 W ES 2005000662W WO 2006117418 A1 WO2006117418 A1 WO 2006117418A1
Authority
WO
WIPO (PCT)
Prior art keywords
cod
anchovies
food product
salted
pimiento
Prior art date
Application number
PCT/ES2005/000662
Other languages
Spanish (es)
French (fr)
Inventor
Juan Antonio Solanes Mascarell
Jesús NEBOT MARÍN
Original Assignee
Juan Antonio Solanes Mascarell
Nebot Marin Jesus
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 Juan Antonio Solanes Mascarell, Nebot Marin Jesus filed Critical Juan Antonio Solanes Mascarell
Publication of WO2006117418A1 publication Critical patent/WO2006117418A1/en

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Classifications

    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces

Definitions

  • the present invention relates to a product for human consumption made from cod, roasted pepper, garlic, virgin olive oil, white cheese, mojama and anchovies, as well as the process of its preparation and packaging.
  • the food compound adapts to the new trends, to the increasing consumerism of fast food and to the fact that it cooks less and less, because there are more and more couples in which both work. DESCRIPTION OF THE INVENTION
  • Food product obtained after mixing previously roasted pepper, cured and crumbled cod, mojama, white cheese, anchovies, garlic and olive oil.
  • the peppers have to be roasted in the oven, peeled and cut into strips, then accompanied by the rest of the ingredients.
  • the ingredients For its preparation, the ingredients must be mixed, taking into account the proportions so that the final result has an extraordinar and totally fine taste on the palate.
  • a specific example of the qualitative and quantitative composition of the farce is the following: 57% of pepper, which must be roasted beforehand, 20% of shredded cured cod, 9% of white cheese, 12% of mojama 0.65 % garlic and 1.35% olive oil.
  • Said compound has the special characteristic of a long preservation, since the cod is salted and preserved in olive oil. All this makes it a beautiful product for its preparation and subsequent vacuum packaging, whose objective is to obtain a long-lasting nutritional product.

Abstract

The invention relates to a pimiento-based food product comprising cod, oil, white cheese, salted tuna and anchovies. The inventive food product is obtained by mixing red pimiento which has been roasted, peeled and cut into strips, chopped, cured cod, salted tuna, white cheese, anchovies, garlic and olive oil. The product is subsequently vacuum packed.

Description

PRODUCTO ALIMENTICIO A BASE DE PIMIENTO, BACALAO. ACEITE, PEPPER BASED FOOD PRODUCT, COD. OIL,
QUESO BLANCO Y MOJAMAWHITE CHEESE AND MOJAMA
DESCRIPCIÓNDESCRIPTION
ANTECEDENTES DE LA INVENCIÓNBACKGROUND OF THE INVENTION
Se pueden encontrar antecedentes en el libro "La Cocina Completa". Espasa-Calpe SA. 21a ed. Madrid, 1992." que hacen referencia a productos elaborados con bacalao y pimientos, pero que añaden otros ingredientes como jamón curado, cebollas, huevo, guindillas, etc. Además para su preparación se utilizan técnicas distintas como puede ser la cocción del bacalao.Background can be found in the book "The Complete Kitchen". Espasa-Calpe SA. 21 ed. Madrid, 1992. "which refer to products made with cod and peppers, but that add other ingredients such as cured ham, onions, eggs, chillies, etc. In addition, different techniques such as cod cooking are used for their preparation.
Sin embargo, no se encuentran referencias de productos alimenticios con las características de composición y procedimiento de fabricación recogidas en la invención.However, there are no references of food products with the characteristics of composition and manufacturing process set forth in the invention.
OBJETO DE LA INVENCIÓNOBJECT OF THE INVENTION
La presente invención se refiere a un producto para el consumo humano elaborado a base de bacalao, pimiento asado, ajos, aceite de oliva virgen, queso blanco, mojama y anchoas, así como el procedimiento de su elaboración y envasado. El compuesto alimenticio se adapta a las nuevas tendencias, al consumismo creciente de comida rápida y al hecho de que cada vez se cocine menos, debido que cada vez son más las parejas en que ambos trabajan. DESCRIPCIÓN DE LA INVENCIÓNThe present invention relates to a product for human consumption made from cod, roasted pepper, garlic, virgin olive oil, white cheese, mojama and anchovies, as well as the process of its preparation and packaging. The food compound adapts to the new trends, to the increasing consumerism of fast food and to the fact that it cooks less and less, because there are more and more couples in which both work. DESCRIPTION OF THE INVENTION
Producto alimenticio que se obtiene tras la mezcla de pimiento previamente asado, bacalao curado y desmenuzado, mojama, queso blanco, anchoas, ajo y aceite de oliva. Los pimientos se tienen que asar al horno, pelar y cortar en tiras, luego se acompañan con el resto de ingredientes.Food product obtained after mixing previously roasted pepper, cured and crumbled cod, mojama, white cheese, anchovies, garlic and olive oil. The peppers have to be roasted in the oven, peeled and cut into strips, then accompanied by the rest of the ingredients.
Para su preparación se deben mezclar los ingredientes, teniendo en cuenta las proporciones para que el resultado final tenga un sabor exquisito y totalmente fino al paladar. Un ejemplo concreto de composición cualitativa y cuantitativa de la farsa es el siguiente, son de 57% de pimiento, el cual debe ser asado previamente, un 20% de bacalao curado desmenuzado, 9% de queso blanco, 12% de mojama 0,65% de ajo y 1,35% de aceite de oliva.For its preparation, the ingredients must be mixed, taking into account the proportions so that the final result has an exquisite and totally fine taste on the palate. A specific example of the qualitative and quantitative composition of the farce is the following: 57% of pepper, which must be roasted beforehand, 20% of shredded cured cod, 9% of white cheese, 12% of mojama 0.65 % garlic and 1.35% olive oil.
Con la anterior explicación se ha ilustrado un ejemplo de realización así como de las proporciones, sin que ello signifique que la protección de la patente no se extienda a cualquier otro producto o a cualquier modo de preparación que en esencia siga el espíritu de la invención.An exemplary embodiment as well as the proportions has been illustrated with the foregoing explanation, without this meaning that patent protection does not extend to any other product or to any mode of preparation that essentially follows the spirit of the invention.
Con ello se consigue un compuesto nutritivo, de intenso aroma, de un colorido rojo anaranjado (debido al pimiento), y ambarino dorado (gracias al aceite de oliva y al bacalao).This results in a nutritious compound, with an intense aroma, a colorful orange red (due to pepper), and golden amber (thanks to olive oil and cod).
Dicho compuesto tiene la característica especial de una larga conservación, dado que el bacalao se sala y se preserva en aceite de oliva. Todo ello lo convierte en un producto espléndido para su preparación y posterior envasado al vacío, cuyo objetivo es obtener un producto nutritivo de larga durabilidad.Said compound has the special characteristic of a long preservation, since the cod is salted and preserved in olive oil. All this makes it a splendid product for its preparation and subsequent vacuum packaging, whose objective is to obtain a long-lasting nutritional product.
KOJΛ DE REEMPLAZO (Regla 26) REPLACEMENT KOJΛ (Rule 26)

Claims

REIVINDICACIONES
1a .- Producto elaborado a base de pimiento previamente asado, bacalao curado desmenuzado, queso blanco, mojama, anchoas, ajo y aceite de oliva para el consumo humano. Los pimientos se tienen que asar al horno, pelar y cortar en tiras, luego se acompañan con el resto de ingredientes.1 .- Product made from previously roasted pepper, cured cod shredded cheese, mojama, anchovies, garlic and olive oil for human consumption. The peppers have to be roasted in the oven, peeled and cut into strips, then accompanied by the rest of the ingredients.
2a .- Producto alimenticio según reivindicación 1 que se envasa al vacío, ya sea bien en envases de cristal o de otros materiales alternativos. 2 .- Food product according to claim 1 that is vacuum packed, either in glass containers or other alternative materials.
PCT/ES2005/000662 2005-05-05 2005-12-02 Pimiento-based food product comprising cod, white cheese, salted tuna and anchovies WO2006117418A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ESP200501152 2005-05-05
ES200501152A ES2263379B1 (en) 2005-05-05 2005-05-05 FOOD PRODUCT BASED ON PEPPERS WITH COD, OIL, WHITE CHEESE, MOJAMA AND WIDTH.

Publications (1)

Publication Number Publication Date
WO2006117418A1 true WO2006117418A1 (en) 2006-11-09

Family

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Family Applications (1)

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PCT/ES2005/000662 WO2006117418A1 (en) 2005-05-05 2005-12-02 Pimiento-based food product comprising cod, white cheese, salted tuna and anchovies

Country Status (2)

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ES (1) ES2263379B1 (en)
WO (1) WO2006117418A1 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2512208C1 (en) * 2012-12-06 2014-04-10 Олег Иванович Квасенков Method for production of preserved product "fried cod with carrots and cabbages in tomato sauce"
RU2512245C1 (en) * 2012-12-06 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fried cod with carrots in tomato sauce"
RU2520295C1 (en) * 2013-07-24 2014-06-20 Олег Иванович Квасенков Method for production of preserves "potato-and-vegetable salad with calamaries"
RU2520921C1 (en) * 2013-08-27 2014-06-27 Олег Иванович Квасенков Method for production of preserves "cod salad with tofu"

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2221813A1 (en) * 2003-06-18 2005-01-01 Jesus Nebot Marin Esgarract food compound comprises a capsicum garlic and olive oil mixture with codfish and vacuum packed

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2221813A1 (en) * 2003-06-18 2005-01-01 Jesus Nebot Marin Esgarract food compound comprises a capsicum garlic and olive oil mixture with codfish and vacuum packed

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
UNGO L.: "Esgarraet de abadejo", 12 July 1997 (1997-07-12), XP003002137, Retrieved from the Internet <URL:http://www.kike.c.telefonica.net/endosan/primero.htm> *
VILLANUEVA F.: "Xato", 21 February 1998 (1998-02-21), XP003002138, Retrieved from the Internet <URL:http://www.kike.c.telefonica.net/endosan/primero.htm> *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2512208C1 (en) * 2012-12-06 2014-04-10 Олег Иванович Квасенков Method for production of preserved product "fried cod with carrots and cabbages in tomato sauce"
RU2512245C1 (en) * 2012-12-06 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fried cod with carrots in tomato sauce"
RU2520295C1 (en) * 2013-07-24 2014-06-20 Олег Иванович Квасенков Method for production of preserves "potato-and-vegetable salad with calamaries"
RU2520921C1 (en) * 2013-08-27 2014-06-27 Олег Иванович Квасенков Method for production of preserves "cod salad with tofu"

Also Published As

Publication number Publication date
ES2263379B1 (en) 2007-11-16
ES2263379A1 (en) 2006-12-01

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