ES1284260U - FOOD PRODUCT BASED ON BLUE FISH (Machine-translation by Google Translate, not legally binding) - Google Patents
FOOD PRODUCT BASED ON BLUE FISH (Machine-translation by Google Translate, not legally binding) Download PDFInfo
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- ES1284260U ES1284260U ES202130473U ES202130473U ES1284260U ES 1284260 U ES1284260 U ES 1284260U ES 202130473 U ES202130473 U ES 202130473U ES 202130473 U ES202130473 U ES 202130473U ES 1284260 U ES1284260 U ES 1284260U
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- food product
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- starch
- blue fish
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- 235000013305 food Nutrition 0.000 title claims abstract description 17
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 239000004615 ingredient Substances 0.000 claims abstract description 11
- 235000012658 paprika extract Nutrition 0.000 claims abstract description 11
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 235000013311 vegetables Nutrition 0.000 claims abstract description 11
- 239000001688 paprika extract Substances 0.000 claims abstract description 10
- 235000013599 spices Nutrition 0.000 claims abstract description 10
- 241000972773 Aulopiformes Species 0.000 claims abstract description 9
- 235000019568 aromas Nutrition 0.000 claims abstract description 9
- 235000019515 salmon Nutrition 0.000 claims abstract description 9
- 241000251468 Actinopterygii Species 0.000 claims abstract description 8
- 239000000835 fiber Substances 0.000 claims abstract description 8
- 235000019688 fish Nutrition 0.000 claims abstract description 8
- 235000021032 oily fish Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 6
- 235000005822 corn Nutrition 0.000 claims abstract description 6
- 235000015220 hamburgers Nutrition 0.000 claims abstract description 6
- 235000012771 pancakes Nutrition 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000004040 coloring Methods 0.000 claims abstract description 5
- 240000008042 Zea mays Species 0.000 claims abstract 4
- 239000003755 preservative agent Substances 0.000 claims description 4
- 230000000845 anti-microbial effect Effects 0.000 claims description 2
- 230000002335 preservative effect Effects 0.000 claims description 2
- 239000000654 additive Substances 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 3
- 108060008539 Transglutaminase Proteins 0.000 description 3
- 239000013566 allergen Substances 0.000 description 3
- 239000011230 binding agent Substances 0.000 description 3
- 239000003086 colorant Substances 0.000 description 3
- 229920000159 gelatin Polymers 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
- 235000011852 gelatine desserts Nutrition 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 102000003601 transglutaminase Human genes 0.000 description 3
- 241000209149 Zea Species 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 description 1
- GVOIABOMXKDDGU-XRODXAHISA-N (3S,3'S,5R,5'R)-3,3'-dihydroxy-kappa,kappa-carotene-6,6'-dione Chemical compound O=C([C@@]1(C)C(C[C@H](O)C1)(C)C)/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C GVOIABOMXKDDGU-XRODXAHISA-N 0.000 description 1
- GVOIABOMXKDDGU-LOFNIBRQSA-N (3S,3'S,5R,5'R)-3,3'-dihydroxy-kappa,kappa-carotene-6,6'-dione Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C(=O)C1(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C GVOIABOMXKDDGU-LOFNIBRQSA-N 0.000 description 1
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 description 1
- GVOIABOMXKDDGU-SUKXYCKUSA-N Capsorubin Natural products O=C(/C=C/C(=C\C=C\C(=C/C=C/C=C(\C=C\C=C(/C=C/C(=O)[C@@]1(C)C(C)(C)C[C@H](O)C1)\C)/C)\C)/C)[C@@]1(C)C(C)(C)C[C@H](O)C1 GVOIABOMXKDDGU-SUKXYCKUSA-N 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 235000018889 capsanthin Nutrition 0.000 description 1
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 description 1
- 239000001325 capsicum annuum l. var. longum oleoresin Substances 0.000 description 1
- 235000009132 capsorubin Nutrition 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- DYUUPIKEWLHQGQ-SDXBLLFJSA-N paprika oleoresin Chemical compound C(\[C@]12[C@@](O1)(C)C[C@@H](O)CC2(C)C)=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=C[C@H]1C(C)=C[C@H](O)CC1(C)C DYUUPIKEWLHQGQ-SDXBLLFJSA-N 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
DESCRIPCIÓNDESCRIPTION
PRODUCTO ALIMENTARIO A BASE DE PESCADO AZULFOOD PRODUCT BASED ON OILY FISH
OBJETO DE LA INVENCIÓNOBJECT OF THE INVENTION
La invención, tal como expresa el enunciado de la presente memoria descriptiva, se refiere a un producto alimentario a base de pescado azul que aporta, ventajas y características, que se describen en detalle más adelante, que suponen una mejorada alternativa del estado actual de la técnica.The invention, as expressed in the title of this descriptive report, refers to a food product based on oily fish that provides advantages and characteristics, which are described in detail later, which represent an improved alternative to the current state of the invention. technique.
Más concretamente, el objeto de la invención se centra en un producto alimentario a base de pescado azul que, siendo del tipo consistente en un preparado de pescado picado, concretamente salmón, junto a otros ingredientes ligantes, se elabora en forma de tortita para cocinar a modo de hamburguesa, el cual presenta la particularidad de que dichos ingredientes proporcionan dicha función ligante evitando la utilización de gelatinas o enzimas, como las transglutaminasas habitualmente utilizadas hasta ahora en este tipo de elaboraciones, proporcionando la consistencia habitual en este tipo de elaborados pero reduciendo la cantidad de aditivos y alérgenos en la receta, en la que se consigue un alto porcentaje de pescado, sabor natural y textura agradable.More specifically, the object of the invention focuses on a food product based on oily fish which, being of the type consisting of a preparation of minced fish, specifically salmon, together with other binding ingredients, is made in the form of a pancake for cooking hamburger mode, which has the particularity that said ingredients provide said binding function avoiding the use of gelatins or enzymes, such as transglutaminases commonly used until now in this type of elaboration, providing the usual consistency in this type of elaboration but reducing the quantity of additives and allergens in the recipe, in which a high percentage of fish, natural flavor and pleasant texture are achieved.
CAMPO DE APLICACIÓN DE LA INVENCIÓNFIELD OF APPLICATION OF THE INVENTION
El campo de aplicación de la presente invención se enmarca dentro del sector de la industria alimentaria, centrándose particularmente en el ámbito de la industria dedicada a la elaboración de preparados a base de pescado picado en forma de tortita tipo hamburguesa.The field of application of the present invention falls within the food industry sector, focusing particularly on the field of industry dedicated to the preparation of preparations based on minced fish in the form of hamburger-type pancakes.
ANTECEDENTES DE LA INVENCIÓNBACKGROUND OF THE INVENTION
Como referencia al estado actual de la técnica cabe señalar que, aunque ya son conocidas diferentes recetas para la elaboración del tipo de producto que aquí concierne, es decir, productos envasados preparados a base de pescado picado en forma de tortita que se asemejan a una hamburguesa, en la mayoría de ellos, a diferencia del que aquí se propone, se utilizan como ingredientes ligantes habituales las gelatinas o enzimas como las transglutaminasas, lo cual, para muchos consumidores, puede suponer un problema, especialmente para personas con problemas de alergia u otros problemas de salud pero también para cualquiera que desee una alimentación sana y natural, por la cantidad de aditivos y alérgenos que suelen incorporar.As a reference to the current state of the art, it should be noted that, although different recipes for the preparation of the type of product concerned here are already known, that is, packaged products prepared from minced fish in the form of pancakes that resemble a hamburger , in most of them, unlike the one proposed here, gelatins or enzymes such as transglutaminases are used as usual binding ingredients, which, for many consumers, can be a problem, especially for people with allergies or other health problems but also for anyone who wants a healthy and natural diet, due to the amount of additives and allergens that they usually incorporate.
El objetivo de la presente invención es, pues, proporcionar al mercado una opción alternativa que, sin mermar la apariencia, consistencia y, especialmente, el sabor del producto, evite la utilización de dichos aditivos y ligantes.The objective of the present invention is, therefore, to provide the market with an alternative option that, without reducing the appearance, consistency and, especially, the taste of the product, avoids the use of said additives and binders.
EXPLICACIÓN DE LA INVENCIÓNEXPLANATION OF THE INVENTION
El producto alimentario a base de pescado azul que la invención propone supone una mejorada alternativa a lo ya conocido, estando los detalles caracterizadores que lo hacen posible y que lo distinguen convenientemente recogidos en las reivindicaciones finales que acompañan a la presente descripción.The oily fish-based food product that the invention proposes represents an improved alternative to what is already known, the characterizing details that make it possible and that conveniently distinguish it being collected in the final claims that accompany this description.
Lo que la invención propone, tal como se ha apuntado anteriormente, es un producto alimentario a base de pescado, más concretamente un producto del tipo consistente en un preparado a base de pescado azul picado, concretamente salmón que, junto a otros ingredientes ligantes, se elabora en forma de tortita para cocinar a modo de hamburguesa, con la ventaja de que dichos ingredientes proporcionan la función ligante y dan como resultado un producto con un alto porcentaje de pescado, sabor natural y textura agradable, que cuenta con la consistencia habitual en este tipo de elaborados pero reduciendo la cantidad de aditivos y alérgenos en la receta, ya que se evita la utilización de gelatinas o enzimas, como las transglutaminasas habitualmente utilizadas hasta ahora en este tipo de elaboraciones.What the invention proposes, as noted above, is a food product based on fish, more specifically a product of the type consisting of a preparation based on minced oily fish, specifically salmon, which, together with other binding ingredients, is It is made in the form of a pancake to be cooked as a hamburger, with the advantage that these ingredients provide the binding function and result in a product with a high percentage of fish, natural flavor and pleasant texture, which has the usual consistency in this type of products but reducing the amount of additives and allergens in the recipe, since the use of gelatins or enzymes is avoided, such as the transglutaminases commonly used until now in this type of preparation.
Para ello, y más específicamente, el producto alimentario a base de pescado azul objeto de la invención comprende, esencialmente:For this, and more specifically, the oily fish-based food product object of the invention essentially comprises:
- como ingredientes principales: salmón y agua;- as main ingredients: salmon and water;
- como aditivos especiantes, ligantes y conservantes: fibras vegetales, sal, almidón (maíz), azúcar, vinagre, especias y aromas a base de preparaciones aromatizantes naturales; y - como aditivo colorante: colorante E160c ó extracto de pimentón. - as spice additives, binders and preservatives: vegetable fibers, salt, starch (corn), sugar, vinegar, spices and aromas based on natural flavoring preparations; and - as a coloring additive: coloring E160c or paprika extract.
Más específicamente, en la forma de realización preferida, dichos ingredientes se encuentran incorporados en las siguientes proporciones:More specifically, in the preferred embodiment, said ingredients are incorporated in the following proportions:
- sa lm ón........................................................................ entre 75-90%, preferentemente 85%,- Salmon.............................................. .......................... between 75-90%, preferably 85%,
- agu a ...............................................................................entre 5-15%, preferentemente 8,28%,- Water ............................................... ................................between 5-15%, preferably 8.28%,
- conjunto de fibras vegetales, sal, almidón (maíz), azúcar, vinagre, especias y aromas con función especiante............................................................entre 1-5 %, preferentemente 2,60%,- set of vegetable fibres, salt, starch (corn), sugar, vinegar, spices and aromas with a spice function............... .................................between 1-5%, preferably 2.60%,
- conjunto de fibras vegetales, almidón con función ligante.............. entre 1-5 %, preferentemente 2,45%,- set of vegetable fibres, starch with binding function.............. between 1-5%, preferably 2.45%,
- aromas con función conservante/antimicrobiana..... entre 0-1 %, preferentemente 0,67%,- aromas with a preservative/antimicrobial function... between 0-1%, preferably 0.67%,
- y colorante............................................................. <1 %.- and colouring.............................................. ..............<1%.
Preferentemente, el colorante utilizado es oleorresina de pimentón. Carotenoides 1.5%, de los cuales aprox. 0.65% son capsantina y capsorrubina.Preferably, the colorant used is paprika oleoresin. Carotenoids 1.5%, of which approx. 0.65% are capsanthin and capsorubin.
Por su parte, el proceso de elaboración del producto con los citados ingredientes, preferentemente, comprende los siguientes pasos:For its part, the process of making the product with the aforementioned ingredients, preferably, comprises the following steps:
- Picado y cortado del ingrediente principal (salmón), en maquina cutter, hasta obtener el grano deseado (2-3mm).- Chopped and cut the main ingredient (salmon), in a cutter machine, until obtaining the desired grain (2-3mm).
- Una vez picado, se pasa a la amasadora, donde se le añaden el resto de ingredientes especiantes (Fibras vegetales, sal, almidón, azúcar, vinagre, especias, aroma), ligantes (Fibras vegetales, almidón), conservantes (Aromas), y colorantes (unas gotas de Colorante E160c ó extracto de pimentón) hasta obtener el color deseado.- Once chopped, it is passed to the mixer, where the rest of the spice ingredients are added (vegetable fibers, salt, starch, sugar, vinegar, spices, aroma), binders (vegetable fibers, starch), preservatives (Aromas), and colorants (a few drops of Colorant E160c or paprika extract) until the desired color is obtained.
- A continuación, se procede al amasado durante cuatro minutos con vacío.- Next, kneading is carried out for four minutes under vacuum.
- Finalmente, se procede al formado de las hamburguesas.- Finally, the hamburgers are formed.
En una forma de realización preferida, el producto obtenido se envasa en bandejas de 2 ud (120gx2), termoselladas, utilizando film de 25 micras y una mezcla de gases alimentarios (70% N, 30% CO2) con las que consigue conservar el producto en fresco durante toda su vida útil en perfectas condiciones.In a preferred embodiment, the product obtained is packaged in trays of 2 units (120gx2), heat-sealed, using 25-micron film and a mixture of food gases (70% N, 30% CO2) with which it manages to preserve the product. fresh throughout its useful life in perfect conditions.
Descrita suficientemente la naturaleza de la presente invención, así como la manera de ponerla en práctica, no se considera necesario hacer más extensa su explicación para que cualquier experto en la materia comprenda su alcance y las ventajas que de ella se derivan, haciéndose constar que, dentro de su esencialidad, podrá ser llevada a la práctica en otras formas de realización que difieran en detalle de la indicada a título de ejemplo, y a las cuales alcanzará igualmente la protección que se recaba siempre que no se altere, cambie o modifique su principio fundamental. Having sufficiently described the nature of the present invention, as well as the way of putting it into practice, it is not considered necessary to make its explanation more extensive so that any person skilled in the art understands its scope and the advantages derived from it, stating that, within its essential nature, it may be put into practice in other forms of embodiment that differ in detail from the one indicated by way of example, and to which it will also achieve the protection that is sought provided that it is not altered, changed or change its fundamental principle.
Claims (7)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES202130473U ES1284260Y (en) | 2021-03-09 | 2021-03-09 | FOOD PRODUCT BASED ON OILY FISH |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES202130473U ES1284260Y (en) | 2021-03-09 | 2021-03-09 | FOOD PRODUCT BASED ON OILY FISH |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES1284260U true ES1284260U (en) | 2021-12-22 |
| ES1284260Y ES1284260Y (en) | 2022-03-15 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES202130473U Active ES1284260Y (en) | 2021-03-09 | 2021-03-09 | FOOD PRODUCT BASED ON OILY FISH |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES1284260Y (en) |
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- 2021-03-09 ES ES202130473U patent/ES1284260Y/en active Active
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| Publication number | Publication date |
|---|---|
| ES1284260Y (en) | 2022-03-15 |
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