ES1299264U - COMPOSITION FOR A CHILINDRÓN SAUCE. (Machine-translation by Google Translate, not legally binding) - Google Patents
COMPOSITION FOR A CHILINDRÓN SAUCE. (Machine-translation by Google Translate, not legally binding) Download PDFInfo
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- ES1299264U ES1299264U ES202231130U ES202231130U ES1299264U ES 1299264 U ES1299264 U ES 1299264U ES 202231130 U ES202231130 U ES 202231130U ES 202231130 U ES202231130 U ES 202231130U ES 1299264 U ES1299264 U ES 1299264U
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 30
- 239000000203 mixture Substances 0.000 title claims abstract description 16
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 19
- 240000002234 Allium sativum Species 0.000 claims abstract description 15
- 235000004611 garlic Nutrition 0.000 claims abstract description 15
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 14
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 13
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 13
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000020097 white wine Nutrition 0.000 claims abstract description 9
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 8
- 239000010463 virgin olive oil Substances 0.000 claims abstract description 8
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 7
- 239000003610 charcoal Substances 0.000 claims abstract description 7
- 241000255969 Pieris brassicae Species 0.000 claims abstract description 4
- 241000282887 Suidae Species 0.000 claims abstract description 4
- 239000003814 drug Substances 0.000 claims abstract description 4
- 229940079593 drug Drugs 0.000 claims abstract description 4
- 230000008774 maternal effect Effects 0.000 claims abstract description 4
- 238000003307 slaughter Methods 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims description 14
- 240000008574 Capsicum frutescens Species 0.000 claims description 5
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 4
- 229930195729 fatty acid Natural products 0.000 claims description 4
- 239000000194 fatty acid Substances 0.000 claims description 4
- 235000014101 wine Nutrition 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 241000207836 Olea <angiosperm> Species 0.000 claims description 2
- 240000007817 Olea europaea Species 0.000 claims description 2
- 235000002725 Olea europaea Nutrition 0.000 claims description 2
- 239000006002 Pepper Substances 0.000 claims description 2
- 241000722363 Piper Species 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 239000010462 extra virgin olive oil Substances 0.000 claims description 2
- 235000021010 extra-virgin olive oil Nutrition 0.000 claims description 2
- 150000004665 fatty acids Chemical class 0.000 claims description 2
- 239000003921 oil Substances 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 claims description 2
- -1 oleic fatty acid Chemical class 0.000 claims description 2
- 230000008447 perception Effects 0.000 claims description 2
- 244000151012 Allium neapolitanum Species 0.000 claims 1
- 235000002568 Capsicum frutescens Nutrition 0.000 claims 1
- 241001247145 Sebastes goodei Species 0.000 claims 1
- 235000009754 Vitis X bourquina Nutrition 0.000 claims 1
- 235000012333 Vitis X labruscana Nutrition 0.000 claims 1
- 240000006365 Vitis vinifera Species 0.000 claims 1
- 235000014787 Vitis vinifera Nutrition 0.000 claims 1
- 238000009402 cross-breeding Methods 0.000 claims 1
- 238000001035 drying Methods 0.000 claims 1
- 241000234282 Allium Species 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 4
- 241000287828 Gallus gallus Species 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 2
- 241000758706 Piperaceae Species 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 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
- 239000000975 dye Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 230000007803 itching Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008775 paternal effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
Description
DESCRIPCIÓNDESCRIPTION
COMPOSICIÓN PARA UNA SALSA DE CHILINDRÓNCOMPOSITION FOR A CHILINDRÓN SAUCE
OBJETO DE LA INVENCIONOBJECT OF THE INVENTION
La presente invención se refiere a una composición para una salsa de chilindrón, que permite su adición a un plato de pollo, o de cualquier otro alimento, sin ser cocinada conjuntamente con el mismo.The present invention refers to a composition for a chilindrón sauce, which allows its addition to a chicken dish, or any other food, without being cooked together with it.
ANTECEDENTES DE LA INVENCIONBACKGROUND OF THE INVENTION
Se conoce un modo de preparar algunas carnes, como el pollo, conocido como carne al chilindrón, que se cocina o acompaña con una salsa de chilindrón, realizada a base de cebolla, ajos, tomates y pimientos rojos, con jamón.There is a way of preparing some meats, such as chicken, known as carne al chilindrón, which is cooked or accompanied with a chilindrón sauce, made with onion, garlic, tomatoes and red peppers, with ham.
Esta salsa se elabora conjuntamente con la carne en sus etapas finales, para los aportes de sabor a la salsa, por lo que no es fácil su elaboración como salsa preparada para añadir a una carne ya preparada.This sauce is made together with the meat in its final stages, to add flavor to the sauce, so it is not easy to make it as a prepared sauce to add to already prepared meat.
DESCRIPCION DE LA INVENCIONDESCRIPTION OF THE INVENTION
La composición para una salsa de chilindrón de la invención comprende en su enunciación más genérica:The composition for a chilindrón sauce of the invention comprises in its most generic statement:
• 28,9%-62,8% en peso de tomate pelado en trozos pequeños,• 28.9%-62.8% by weight of tomato peeled into small pieces,
• 15%-25% en peso de cebolla rallada,• 15%-25% by weight of grated onion,
• 15%-25% en peso de pimiento rojo asado en carbón y pelado,• 15%-25% by weight of red pepper roasted on charcoal and peeled,
• 2%-6,5% en peso de jamón de Teruel en tacos,• 2%-6.5% by weight of Teruel ham in cubes,
• 2%-5% en peso de aceite de oliva virgen,• 2%-5% by weight of virgin olive oil,
• 1,5%-4% en peso de vino blanco,• 1.5%-4% by weight of white wine,
• 1,5%-5% en peso de sofrito de ajo y guindilla, y• 1.5%-5% by weight of garlic and chilli sauce, and
• 0,2%-0,6% en peso de sal.• 0.2%-0.6% by weight of salt.
Con esta composición se consigue una salsa de chilindrón que no es necesario cocinar con la carne pero que tiene todo el sabor, y también es muy baja en sal y carece de añadidos (conservantes, azúcares, siropes, colorantes, etc). Además, idealmente se puede implementar con productos de calidad diferenciada con denominación de origen protegida, y tiene un toque de picante, además del sabor de jamón y del vino.With this composition, a chilindrón sauce is obtained that does not need to be cooked with the meat but that has all the flavor, and is also very low in salt and lacks additives (preservatives, sugars, syrups, dyes, etc.). In addition, it can ideally be implemented with differentiated quality products with a protected designation of origin, and has a touch of spiciness, in addition to the flavor of ham and wine.
DESCRIPCION DE UNA REALIZACION PRACTICA DE LA INVENCIONDESCRIPTION OF A PRACTICAL EMBODIMENT OF THE INVENTION
La composición para una salsa para pollo al chilindrón de la invención comprende:The composition for a chilindrón chicken sauce of the invention comprises:
• 28,9%-62,8% en peso de tomate pelado en trozos pequeños,• 28.9%-62.8% by weight of tomato peeled into small pieces,
• 15%-25% en peso de cebolla rallada,• 15%-25% by weight of grated onion,
• 15%-25% en peso de pimiento rojo asado en carbón y pelado,• 15%-25% by weight of red pepper roasted on charcoal and peeled,
• 2%-6,5% en peso de jamón de Teruel en tacos,• 2%-6.5% by weight of Teruel ham in cubes,
• 2%-5% en peso de aceite de oliva virgen,• 2%-5% by weight of virgin olive oil,
• 1,5%-4% en peso de vino blanco,• 1.5%-4% by weight of white wine,
• 1,5%-5% en peso de sofrito de ajo y guindilla, y• 1.5%-5% by weight of garlic and chilli sauce, and
• 0,2%-0,6% en peso de sal.• 0.2%-0.6% by weight of salt.
El Jamón de Teruel, en su denominación de origen, proviene de cerdos de los cruces de razas Landrace y Large White en la línea materna, y Duroc en la paterna, alimentados con dieta pobre proteína y grasa -principalmente con cereales-, sin piensos que originen aromas o sabores extraños, sin ingesta de medicamentos que en los quince días anteriores al sacrificio, y curados durante, al menos, 9 meses en secaderos una altitud media que no sea inferior a 800 metros sobre el nivel del mar.Teruel Ham, in its denomination of origin, comes from pigs of crossbreeds of the Landrace and Large White breeds on the maternal line, and Duroc on the paternal line, fed a diet low in protein and fat -mainly with cereals-, without feed that originate strange aromas or flavors, without ingestion of medicines than in the fifteen days prior to slaughter, and cured for at least 9 months in dryers at an average altitude that is not less than 800 meters above sea level.
Más concretamente, se prefiere que la proporción favorita comprenda:More specifically, it is preferred that the favorite proportion comprises:
• 49,32% en peso de tomate pelado en trozos pequeños,• 49.32% by weight of tomato peeled into small pieces,
• 18,5% en peso de cebolla rallada,• 18.5% by weight of grated onion,
• 18,5% en peso de pimiento rojo asado en carbón y pelado,• 18.5% by weight of red pepper roasted on charcoal and peeled,
• 4,93% en peso de jamón de Teruel en tacos,• 4.93% by weight of Teruel ham in cubes,
• 3,70% en peso de aceite de oliva virgen,• 3.70% by weight of virgin olive oil,
• 2,47% en peso de vino blanco,• 2.47% by weight of white wine,
• 2,22% en peso de sofrito de ajo y guindilla, y• 2.22% by weight of garlic and chilli sauce, and
• 0,37% en peso de sal • 0.37% by weight of salt
Idealmente, en esta proporción favorita, el sofrito de guindilla y ajo comprenderá, respecto al peso total de componentes, un 0,99% en peso de guindilla y un 1,23% en peso de ajo.Ideally, in this preferred ratio, the chilli and garlic stir-fry will comprise, with respect to the total weight of components, 0.99% by weight of chilli and 1.23% by weight of garlic.
En esta proporción favorita, para un litro de salsa se precisarían:In this favorite proportion, for a liter of sauce the following would be required:
• 400 gramos de tomate pelado en trozos pequeños,• 400 grams of tomato peeled into small pieces,
• 150 gramos de cebolla rallada,• 150 grams of grated onion,
• 150 gramos de pimiento rojo asado en carbón y pelado,• 150 grams of red pepper roasted on charcoal and peeled,
• 40 gramos de jamón de Teruel en tacos,• 40 grams of Teruel ham in cubes,
• 30 gramos de aceite de oliva virgen,• 30 grams of virgin olive oil,
• 20 gramos de vino blanco,• 20 grams of white wine,
• 18 gramos de sofrito de ajo y guindilla, y• 18 grams of garlic and chilli sauce, and
• 3 gramos de sal.• 3 grams of salt.
Se prefiere la utilización de ingredientes de calidad diferenciada con denominación de origen protegida, ya que mejoran el sabor de la salsa, concretamente se prefiere la selección de los ingredientes entre uno o más de los siguientes:The use of differentiated quality ingredients with a protected designation of origin is preferred, since they improve the flavor of the sauce. Specifically, the selection of ingredients among one or more of the following is preferred:
• el tomate comprenderá idealmente tomate variedad zaragozano,• The tomato will ideally include Zaragoza variety tomato,
• la cebolla comprenderá idealmente cebolla Fuentes de Ebro con denominación de origen protegida, que comprende bulbos de la especie Allium cepa L. de las variedades "Cebolla Dulce de Fuentes” o "Cebolla Blanca Gruesa de Fuentes”, de bajo contenido en azufre y alto contenido en agua, dulce, de color externo blancopaja, capas internas blancas textura tierna, crocante y muy jugosa,• The onion will ideally include Fuentes de Ebro onion with a protected designation of origin, which includes bulbs of the Allium cepa L. species of the "Cebolla Dulce de Fuentes" or "Cebolla Blanca Gruesa de Fuentes" varieties, with a low sulfur content and high water content, sweet, straw-white external color, white internal layers, tender, crunchy and very juicy texture,
• el jamón comprenderá jamón de Teruel con denominación de origen protegida,• the ham will include Teruel ham with a protected designation of origin,
• el aceite comprenderá idealmente aceite de oliva virgen extra de Sierra del Moncayo con denominación de origen protegida, que es un aceite de oliva virgen de acidez no superior a 0,5°, con mediana del frutado > 2,5 y con percepciones de atributos amargos y picantes máximo de 4,5, contenido de ácido graso oleico mínimo del 70 %, y contenido máximo de ácido graso linoleico menor del 11%, obtenido aceitunas de olivo Olea europaea L en las siguientes variedades y proporciones:• The oil will ideally include extra virgin olive oil from Sierra del Moncayo with a protected designation of origin, which is a virgin olive oil with an acidity of no more than 0.5°, with a median fruitiness > 2.5 and with perceptions of attributes. Bitter and spicy maximum of 4.5, minimum oleic fatty acid content of 70%, and maximum linoleic fatty acid content of less than 11%, obtained from Olea europaea L olives in the following varieties and proportions:
-Empeltre en un porcentaje mínimo del 70 %,-Empeltre in a minimum percentage of 70%,
-Arbequina en un porcentaje máximo del 25 %,-Arbequina in a maximum percentage of 25%,
-Al menos una de las variedades Negral, Verdial o Royal con proporción que en conjunto no supere el 5 %.-At least one of the Negral, Verdial or Royal varieties with a proportion that together does not exceed 5%.
• el vino comprenderá idealmente vino blanco de uva garnacha, • the wine will ideally comprise white wine from Garnacha grapes,
• el ajo comprenderá idealmente ajo de Arandiga, que es un ajo rojo o morado• the garlic will ideally comprise ajo de Arandiga, which is a red or purple garlic
• la guindilla comprenderá idealmente guindilla fresca de Ibarra, que es una piparra o guindilla vasca, de carne tierna y piel fina, pequeña de longitud, entre 5 y 12 cm y cuenta con un pedúnculo o rabo estrecho y alargado, prácticamente exenta de picor, siendo su forma estrecha, alargada y lisa, con sección redonda, con coloración verde amarillenta, uniforme en toda la guindilla, y tiene un ligero brillo.• the chilli pepper will ideally include fresh chilli pepper from Ibarra, which is a piparra or Basque chilli pepper, with tender flesh and thin skin, small in length, between 5 and 12 cm, and has a narrow and elongated stem or stem, practically free of itching, Its shape is narrow, elongated and smooth, with a round section, with a yellowish-green coloration, uniform throughout the chilli pepper, and it has a slight shine.
Indicar que el pimiento se encuentra cortado preferentemente en cuadradillos de 2 cm, ya que se ha encontrado el mejor aporte de sabor.Indicate that the pepper is preferably cut into 2 cm squares, since the best contribution of flavor has been found.
Para la preparación, tras sofreír a fuego lento los ajos y la guindilla, se añade la cebolla rallada (no cortada), se tapa y se deja cocer, y cuando está blanda por la cocción, se añade el jamón finamente cortado y los pimientos, removiendo y dejando reposar. A continuación se añaden los tomates y finalmente el vino, dando un pequeño hervor, y a continuación la sal.For the preparation, after frying the garlic and chilli over low heat, add the grated onion (not cut), cover and let it cook, and when it is soft from cooking, add the finely cut ham and the peppers, stirring and letting rest. Then add the tomatoes and finally the wine, bringing it to a small boil, and then the salt.
Descrita suficientemente la naturaleza de la invención, así como la manera de realizarse en la práctica, debe hacerse constar que las disposiciones anteriormente indicadas son susceptibles de modificaciones de detalle en cuanto no alteren el principio fundamental. Once the nature of the invention has been sufficiently described, as well as the manner of carrying it out in practice, it should be noted that the aforementioned provisions are subject to detailed modifications as long as they do not alter the fundamental principle.
Claims (9)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES202231130U ES1299264Y (en) | 2022-07-05 | 2022-07-05 | COMPOSITION FOR A CHILINDRON SAUCE. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES202231130U ES1299264Y (en) | 2022-07-05 | 2022-07-05 | COMPOSITION FOR A CHILINDRON SAUCE. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES1299264U true ES1299264U (en) | 2023-04-25 |
| ES1299264Y ES1299264Y (en) | 2023-07-28 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES202231130U Active ES1299264Y (en) | 2022-07-05 | 2022-07-05 | COMPOSITION FOR A CHILINDRON SAUCE. |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES1299264Y (en) |
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- 2022-07-05 ES ES202231130U patent/ES1299264Y/en active Active
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| Publication number | Publication date |
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| ES1299264Y (en) | 2023-07-28 |
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