WO2011009990A1

WO2011009990A1 - Food preparation for paella and method for the production thereof

Info

Publication number: WO2011009990A1
Application number: PCT/ES2010/070501
Authority: WO
Inventors: Enrique Domingo Selles; Roberto Crescencio SANCHIS SÁNCHEZ
Original assignee: Enrique Domingo Selles; Sanchis Sanchez Roberto Crescencio
Priority date: 2009-07-22
Filing date: 2010-07-21
Publication date: 2011-01-27
Also published as: ES2351918B1; ES2351918A1

Abstract

Food preparation for paella and method for the production thereof, characterized in that said preparation comprises at least the following ingredients: 500-1000 ml of paella stock; 2-10 pieces of chicken, rabbit or turkey meat, or a mixture thereof; 50-200 g of vegetables- beans, tomato, garlic and ground red pepper; the invention is further characterized in that the steps in the method are the following: stir-frying, in oil, 4000-8000 g of meat and 4000-6500 g of vegetables, addition of 15-30 l of stock, and finally mixing in at least 500-1000 ml of stock, 2-10 pieces of meat and 50-200 g of vegetables, which is packaged under vacuum in a metal container or in a plastic container, for freezing thereof.

Description

Food preparation for paella and its procedure

Field of the Invention

The present invention belongs to the field of food, and more specifically to the field of pre-cooked food.

State of the art prior to the invention

At present, different foods characterized by being precooked are known in the field of food. This feature allows, on the one hand, to reduce the time required for its preparation, while facilitating the process necessary for its preparation.

In the specific case of the preparation of paella, it is possible to find in the market, both naturally and frozen, the different ingredients necessary for cooking, thus allowing its preparation quickly and easily by simply mixing and cooking the same.

However, although various options have been developed so far to facilitate the process of making paella (see, for example, ES 2035769 or ES 2116236), most of them have focused on the solid ingredients of same (ES 2176088). It will, therefore, be the object of this invention, to present a new food preparation characterized by comprising both the broth and the vegetables and the meat necessary for cooking the paella. Thus, once the preparation has been acquired by the consumer, it will only be necessary to pour it into a cauldron-type container to then provide the heat necessary to achieve its boiling. Once the preparation is boiling, the consumer can proceed directly to add the rice, thus reducing considerably the total time required for the final obtaining of the Paella .

Description of the invention

Thus, the present invention is directed to a new food preparation for paella, characterized in that it comprises at least the following ingredients:

a) 500 to 100 OmI, preferably 700ml to 900ml and more preferably 800ml of paella broth;

b) 2 to 10 pieces of meat, preferably 5 to 8 pieces of meat and more preferably 6 pieces of meat;

c) 50 to 200g, preferably 100 to 150g, and more preferably, 130g of vegetables.

The above amounts of the different ingredients that comprise the food preparation are, preferably, suitable for the preparation of a paella for two or three people.

Preferably, the meat is selected from a group consisting of chicken meat, rabbit meat and duck meat, or any combination of the above.

As for the vegetable, it is selected, preferably, from a group consisting of beans, tomatoes, garlic and ground red paprika, or any combination of the above. However, the above list is not limiting, being able to use additionally other types of vegetables such as, for example, artichoke or red pepper, among others.

Finally, in addition to the ingredients described above, the food preparation may also comprise other ingredients such as, for example, garrofón, Perona beans, Bobby beans or beans, among others.

As for the way to present the food preparation described above, it can be presented both preserved and frozen. In the case of being preserved, you can understand additionally, from 1 to 3% by weight of food preservatives, thus being able to achieve storage periods of up to 12 months at room temperature. If, on the contrary, the food preparation is presented frozen, the preservation period that can be reached in this case will be up to 3 months.

Thus, the food preparation object of the invention will preferably be presented in individual packages of approximately lkg in weight, which will preferably consist of plastic containers or metal containers. In the case of plastic containers, these will, in turn, preferably comprise a hermetic lid, being especially suitable for freezing the product. On the other hand, in the case of metal containers, these will preferably be subjected to vacuum in a clean room.

Likewise, a further embodiment of the invention will be directed to a precooked food characterized by comprising, in addition to the food preparation described above, a certain amount of rice, preferably 200 to 30Og, and more preferably 25Og for the amounts of preparation previously described, these being especially aimed at rations for two or three people. This amount of rice will preferably be presented in an individual package joint or integral with the package comprising the food preparation for preservation canned at room temperature.

It is also the object of this invention the procedure required to obtain the food preparation described above. This procedure is characterized by comprising at least the following stages:

a) stir-fry in oil from 4000 to 800Og of meat;

b) stir-fry in oil from 4000 to 650Og of vegetables;

c) the addition of 15 to 30 liters of broth;

d) the separation of the three previous ingredients;

e) the preparation of the food preparation by mixing at least 500 to 100OmI of broth, 2 to 10 pieces of meat and 50 to 20Og of vegetables.

Preferably, the stir-fry of the meat is carried out in a container, preferably cauldron type, for a time of 20 to 25 minutes, preferably, 21 to 22 minutes.

As indicated above, preferably, the meat will be selected from a group consisting of chicken meat, rabbit meat and duck meat, or any combination of the above.

In a preferred embodiment of the invention, as many paellas as types of meat to be included in the preparation will be prepared. Preferably, at least one chicken paella, a rabbit paella and a duck paella will be prepared.

In the case of chicken meat, the amount of meat used will preferably be 6000 to 900Og, more preferably 7000 to 800Og and even more preferably 750Og. On the other hand, in the case of rabbit or duck meat, the preferred amount in this case will be from 3000 to 600Og, preferably, from 4000 to 5000g and more preferably 450Og.

With respect to the oil used for stir-frying, it preferably consists of vegetable oil, and more preferably, extra virgin olive oil of I ^or acidity. The necessary amount of oil will be approximately 11 and the temperature at which it will be heated to carry out the stir-fry of the different ingredients will preferably be 50 to 150 ⁰ C and, more preferably, 70 to 90 ⁰ C .

As for the vegetable, it is selected, preferably, from a group consisting of beans, tomato, garlic and ground red paprika, or any combination of the above. The time necessary to carry out the stir-fry thereof will preferably be between 5 and 25 minutes.

In a preferred embodiment of the invention, the addition of the vegetable will be made in the same container. in which the meat was sauteed, for which the meat will be removed to the perimeter limit of said container, prior to the addition of the vegetable. Next, the vegetable will be added, which will be carried out preferentially in different stages, so that in the first place all the vegetables will be added except the tomato, the ground red paprika and the garlic, the quantity being added thereof, preferably, from 4000 to 500Og. Preferably, in the case that the vegetable consists of beans, which can be of different types depending on the season, they will be added in a preferential amount of 400Og, while in the case of using garrofón, the amounts in which this will be added will preferably be approximately 500g. After about 5 to 15 minutes, preferably 10 to 12 minutes, the tomato will be added along with the garlic. The amounts added will preferably be 800 to 100Og of tomato and 10 to 15 cloves of garlic, which will be sauteed, preferably, 1 to 5 minutes.

Finally, preferably, the ground red paprika will be added, which will preferably saute for 1-2 minutes.

Once all this is fried, the paella broth will be added to the same container, to which, preferably, 150 to 200g of salt, saffron will be added as well as, optionally, 10 to 20g of commercial rosemary powder.

After a time of 20 to 35 minutes of cooking, preferably 25 to 30 minutes, at which point it would be necessary to add the rice, the cooking will be paralyzed and the mixture will be allowed to cool for approximately 20 to 30 minutes until reach an ambient temperature, preferably from 20 to 25 ° C.

Once this temperature has been reached, the different ingredients will be separated, the meat being separated, the broth on the other, and the vegetable finally. Thus, regardless of the type of meat used (be it chicken, rabbit, duck, or any other type of meat that has an interest in adding), the broth from the different cauldrons will be stored in the same container and In the same way, the vegetables from the different cauldrons will be separated and stored together. However, in the case of meat, the different types of meat (preferably chicken meat, rabbit meat and duck meat) once separated, will be stored independently.

Finally, once the different ingredients of the preparation object of the invention have been obtained, according to the procedure described above, they will be mixed. In the specific case that the preparation is directed to two or three people, said mixing will be carried out according to the following quantities:

c) 50 to 200g, preferably 100 to 150g, and more preferably, 130g of vegetables.

As for the meat used in each preparation, it may vary depending on the type of paella that you want to prepare. In general, and preferably, 2 pieces of each type of meat will be added, preferably chicken meat, rabbit meat or duck meat.

Once the preparation is obtained, it can be packaged, preferably, in a plastic or metallic container. In the case of a plastic container, it will preferably be stored in freezing, while in the case of a metal container, it will preferably be subjected to vacuum.

As indicated above, the main advantage is achieved thanks to the food preparation object of the The invention is a considerable reduction in the time required for the preparation of the paella since, once the preparation has been acquired, and after being poured into a suitable cauldron-type container, it will only be necessary to provide the heat necessary to achieve its boiling, being able to proceed directly to the addition of rice. In this way, it is possible to avoid the previous stages of cooking of the different ingredients allowing to achieve the paella ready for consumption after only 20 minutes from the boiling of the preparation.

Example

The following describes, by way of example and on a non-limiting basis, a particular embodiment of the method of protection of the invention, especially aimed at obtaining a food preparation for paella based on chicken meat, rabbit meat and duck meat .

To carry out this example, 3 paellas were prepared according to the following quantities:

Table 1. Ingredients for 50 people

In the first place, approximately 1 1 of oil was heated in three different cauldrons until a temperature of about 70 to 90 ⁰ C. was reached. At that time, 750 Og of beef meat was poured into each cauldron. Chicken, 450Og of rabbit meat and 450Og of duck meat.

Once the meat was fried, after 20 minutes, it was removed to the perimeter limit of each cauldron, then adding 4000 g of beans and 500g of garrofón. Then, after about 11 minutes, 90Og of tomato and 12 cloves of garlic were added in each of the cauldrons, which were fried for approximately 5 minutes. Subsequently, the ground red paprika was added, which was stir-fried for about 2 minutes and then add about 20 liters of broth, 18Og of salt and 15 g of commercial rosemary powder. After about 25 minutes, cooking was stopped in each of the kettles, allowing them to cool for approximately 25 minutes, time needed to reach a temperature of about 25 ° C.

At that time, the vegetable and meat broth was separated, so that the broth from the three cauldrons was stored in the same container and, in the same way, the vegetable from the three cauldrons was collected and stored joint way. However, in the case of meat, each of the different types (chicken meat, rabbit meat and duck meat) was stored independently.

Finally, the food preparation of the invention was prepared, for which the ingredients were mixed according to the following amounts:

a) 800ml of paella broth;

b) 2 pieces of chicken meat, 2 pieces of rabbit meat and 2 pieces of duck meat;

c) 125g of vegetables.

Claims

1. Food preparation for paella, characterized in that it comprises at least the following ingredients: a) 500 to 100OmI of paella broth;

b) 2 to 10 pieces of meat;

c) 50 to 20Og of vegetables.

2. Food preparation according to claim 1, wherein the meat is selected from a group consisting of chicken meat, rabbit meat and duck meat.

3. Food preparation according to claim 1 or 2, wherein the vegetable is selected from a group consisting of beans, tomato, garlic and ground red paprika, or any combination of the above.

4. Food preparation according to any one of claims 1 to 3, characterized in that it additionally comprises at least one ingredient selected from a group consisting of artichoke, red pepper, garrofón, perona bean, bobby bean and beans , or any combination of the above.

5. Food preparation according to any one of claims 1 to 4, wherein said preparation is packaged in a plastic container.

6. Food preparation according to any one of claims 1 to 4, wherein said preparation is packaged in a metal container.

7. Pre-cooked food characterized by comprising the food preparation according to claim 5, as well as 200 to 300g of rice.

8. Procedure for the preparation of a food preparation according to claim 1 characterized by comprising the following steps:

a) stir-fry in oil from 4000 to 800Og of meat;

b) stir-fry in oil from 4000 to 650Og of vegetables;

c) the addition of 15 to 30 liters of broth;

d) the separation of the three previous ingredients;

e) the preparation of the preparation by mixing at least 500 to 100OmI of broth, 2 to 10 pieces of meat and 50 to 200g of vegetables.

9. Method according to claim 8, wherein the stir-fry of meat and vegetables is carried out in the same container.

10. Method according to claim 8, wherein the stir-fry of the meat is carried out for a time of 20 to 25 minutes.

11. Method according to claim 8, wherein the stir-fry of the vegetable is carried out for a time of 5 to 25 minutes.

12. Method according to claim 11, wherein the stir-fry of the vegetable in turn comprises the following steps:

a) the vegetable stir-fry except the tomato, ground red pepper and garlic for a time between 5 and 15 minutes;

b) the tomato and garlic stir fry for a time between 1 and 5 minutes;

c) the sofrito of the ground red paprika for a period between 1 and 2 minutes.

13. Method according to claim 8, wherein the broth addition step further comprises adding 150 to 20Og of salt and subsequent cooking thereof for a time between 20 and 35 minutes.

14. Method according to any one of claims 8 to 13, characterized in that it comprises an additional stage of cooling to room temperature, wherein said stage of cooling is carried out prior to stage (d) of separation of the Three ingredients

15. Method according to claim 8, wherein the meat pieces of step (e) are selected from a group consisting of duck meat, chicken meat and rabbit meat.

16. The method according to claim 8, characterized in that it further comprises an additional stage subsequent to the step (e) of packaging the food preparation in a metallic container or plastic container.