ES1224084U - Hamburger with divided muffin (Machine-translation by Google Translate, not legally binding) - Google Patents
Hamburger with divided muffin (Machine-translation by Google Translate, not legally binding) Download PDFInfo
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- ES1224084U ES1224084U ES201831540U ES201831540U ES1224084U ES 1224084 U ES1224084 U ES 1224084U ES 201831540 U ES201831540 U ES 201831540U ES 201831540 U ES201831540 U ES 201831540U ES 1224084 U ES1224084 U ES 1224084U
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- 235000015220 hamburgers Nutrition 0.000 title claims abstract description 36
- 235000012459 muffins Nutrition 0.000 title description 2
- 235000013372 meat Nutrition 0.000 claims abstract description 35
- 235000013599 spices Nutrition 0.000 claims abstract description 18
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 6
- 239000006002 Pepper Substances 0.000 claims abstract description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 6
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 6
- 244000203593 Piper nigrum Species 0.000 claims abstract description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 6
- 235000015241 bacon Nutrition 0.000 claims abstract description 5
- 235000013311 vegetables Nutrition 0.000 claims abstract description 5
- 235000008429 bread Nutrition 0.000 claims abstract 2
- 235000013351 cheese Nutrition 0.000 claims description 22
- 235000015067 sauces Nutrition 0.000 claims description 9
- 235000002639 sodium chloride Nutrition 0.000 claims description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 235000015142 cultured sour cream Nutrition 0.000 claims description 5
- 235000008216 herbs Nutrition 0.000 claims description 4
- 244000024675 Eruca sativa Species 0.000 claims description 3
- 235000014755 Eruca sativa Nutrition 0.000 claims description 3
- 240000002657 Thymus vulgaris Species 0.000 claims description 3
- 235000007303 Thymus vulgaris Nutrition 0.000 claims description 3
- 235000000183 arugula Nutrition 0.000 claims description 3
- 239000001585 thymus vulgaris Substances 0.000 claims description 3
- 235000013618 yogurt Nutrition 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 2
- 235000009075 Cucumis anguria Nutrition 0.000 claims description 2
- 240000008067 Cucumis sativus Species 0.000 claims description 2
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 2
- 235000010676 Ocimum basilicum Nutrition 0.000 claims description 2
- 240000007926 Ocimum gratissimum Species 0.000 claims description 2
- 240000009164 Petroselinum crispum Species 0.000 claims description 2
- 239000001511 capsicum annuum Substances 0.000 claims description 2
- 239000006071 cream Substances 0.000 claims description 2
- 235000011197 perejil Nutrition 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims 2
- 244000291564 Allium cepa Species 0.000 claims 1
- 239000012634 fragment Substances 0.000 claims 1
- 235000021453 onion ring Nutrition 0.000 claims 1
- 239000000047 product Substances 0.000 description 9
- 239000004615 ingredient Substances 0.000 description 7
- 241000234282 Allium Species 0.000 description 4
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 4
- 235000013410 fast food Nutrition 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000019264 food flavour enhancer Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 230000001546 nitrifying effect Effects 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000001509 sodium citrate Substances 0.000 description 2
- 239000004320 sodium erythorbate Substances 0.000 description 2
- 235000010288 sodium nitrite Nutrition 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 241000207836 Olea <angiosperm> Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 235000012791 bagels Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000012043 crude product Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000021268 hot food Nutrition 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
DESCRIPCIÓNDESCRIPTION
Hamburguesa con panecillo divididoHamburger with divided muffin
La invención se refiere a una hamburguesa según el preámbulo de la reivindicación 1. The invention relates to a hamburger according to the preamble of claim 1.
Las hamburguesas se conocen, son apreciadas y están extendidas como comida rápida o preparada caliente. Pueden obtenerse regularmente en el surtido de productos de cadenas de comida rápida, tal como McDonald's o Burger King, como producto principal y tienen una alta aceptación en el mercado.Hamburgers are known, appreciated and spread as fast food or hot food. They can be obtained regularly in the assortment of fast food chain products, such as McDonald's or Burger King, as a main product and have a high market acceptance.
Una hamburguesa comprende habitualmente un panecillo partido en dos mitades, que configura las capas externas de la hamburguesa. Entremedias se colocan diferentes ingredientes como capas, tal como lonchas de queso, una loncha asada a la parrilla de carne picada de ternera, rodajas de pepinillo y rodajas de cebolla, que se perfeccionan con una salsa, tal como kétchup o mostaza.A hamburger usually comprises a bagel split into two halves, which forms the outer layers of the hamburger. In between, different ingredients are placed as layers, such as slices of cheese, a grilled slice of ground beef, sliced gherkins and onion slices, which are perfected with a sauce, such as ketchup or mustard.
Dado que tales hamburguesas están siempre compitiendo con otra comida rápida y otros refrigerios, un aspecto central radica en mejorar siempre adicionalmente tales hamburguesas.Since such hamburgers are always competing with other fast food and other snacks, a central aspect lies in always further improving such burgers.
Por tanto, el objetivo de la presente invención es proporcionar una hamburguesa que sea estable en su consistencia, pueda manejarse fácilmente y también reducir el tiempo de producción de la hamburguesa, en particular proporcionar un producto, que pueda congelarse y prepararse en cualquier momento de manera rápida y sencilla para dar una hamburguesa.Therefore, the object of the present invention is to provide a hamburger that is stable in its consistency, can be easily handled and also reduce the production time of the hamburger, in particular to provide a product, which can be frozen and prepared at any time in a manner Quick and easy to give a hamburger.
Este objetivo se alcanza porque la capa intermedia de la hamburguesa está formada de pasta de carne horneada (Leberkasbrat), al que se le añade una mezcla de especias, en particular sal y pimienta, cociéndose al vapor previamente la capa intermedia y asándose o friéndose para su consumo. Además, la pasta de carne horneada comprende hortalizas, en particular hortalizas encurtida y/o deshidratadas, tal como preferentemente tomates deshidratados y/o aceitunas. Alternativamente, en lugar de o de manera complementaria a la hortalizas puede haberse añadido tocino. Debido a la pasta de carne horneada cocida al vapor previamente, esta presenta especialmente estabilidad de forma. La masa de pasta de carne asada o frita que presenta una mezcla de especias presenta una capa externa dura, que garantiza que todos los ingredientes en el interior o en el núcleo de la capa intermedia se conserven de manera compacta.This objective is reached because the intermediate layer of the hamburger is formed of baked meat paste ( Leberkasbrat ), to which is added a mixture of spices, in particular salt and pepper, previously steaming the intermediate layer and roasting or frying for your consumption In addition, the baked meat paste comprises vegetables, in particular pickled and / or dehydrated vegetables, such as preferably dehydrated tomatoes and / or olives. Alternatively, bacon may have been added instead of or in addition to the vegetables. Due to the baked steamed meat paste previously, it has especially shape stability. The dough of roasted or fried meat that has a mixture of spices has a hard outer layer, which ensures that all the ingredients inside or in the core of the intermediate layer are kept compact.
La capa intermedia, que está formada por pasta de carne horneada, puede contener un añadido de queso. El sabor se perfecciona de este modo. Entre la elección del queso resulta ventajoso un queso de montaña, dado que este está muy espaciado. Preferiblemente se añade el queso en forma raspada o rallada. El queso se mezcla de ese modo especialmente bien con la masa de pasta de carne horneada, que de este modo obtiene un condimento especial. Un tipo de queso preferido adicionalmente es el emmental de Algovia. Este es especialmente muy adecuado y se distribuye excelentemente en la masa de pasta de carne horneada. El queso de montaña y el emmental de Algovia se integra especialmente bien en la masa de carne.The intermediate layer, which is formed by baked meat paste, may contain a added cheese The flavor is perfected in this way. Between the choice of the cheese, a mountain cheese is advantageous, since it is very spaced. Preferably the cheese is added in scraped or grated form. The cheese is thus mixed particularly well with the dough of baked meat dough, which in this way obtains a special seasoning. A type of cheese preferred additionally is the Allgäu emmental. This is especially very suitable and is excellently distributed in the dough of baked meat paste. The mountain cheese and the emmentaler of the Allgäu integrates especially well in the meat mass.
La capa intermedia es preferentemente una masa amasada de pasta de carne horneada, a la que se le han añadido opcionalmente sal y pimienta y de manera especialmente preferente ingredientes adicionales, tal como por ejemplo queso. Debido al amasado, los ingredientes se mezclan excelentemente y se proporciona un nuevo tipo de capa intermedia para una hamburguesa, que todavía no existe como tal. Esa capa intermedia combina de manera concretamente preferente todos los ingredientes, que se añadían anteriormente como capas individuales, tal como por ejemplo la capa de queso, la capa de carne, la capa de cebolla y similares, en una capa.The intermediate layer is preferably a kneaded dough of baked meat dough, to which salt and pepper have been optionally added and particularly preferably additional ingredients, such as for example cheese. Due to the kneading, the ingredients are mixed excellently and a new type of intermediate layer is provided for a hamburger, which does not yet exist as such. This intermediate layer combines in a particularly preferred manner all the ingredients, which were previously added as individual layers, such as for example the cheese layer, the meat layer, the onion layer and the like, in a layer.
La mezcla de especias añadida a la capa intermedia de pasta de carne horneada puede contener sal y/o pimienta, pero también especias exóticas, en particular pimentón y/o chile. Además, pueden estar contenidas hierbas frescas en la mezcla de especias. De manera especialmente preferente se utiliza rúcula y/o perejil y/o albahaca y/o tomillo. The spice mixture added to the intermediate layer of baked meat paste may contain salt and / or pepper, but also exotic spices, in particular paprika and / or chilli. In addition, fresh herbs may be contained in the spice mixture. Arugula and / or parsley and / or basil and / or thyme are particularly preferably used.
Preferiblemente, la pasta de carne horneada comprende lo siguiente: el 55-75 % de carne de cerdo; el 5-12 % de tocino; del 2 al 7 % en peso de carne de ternera; agua potable; sal nitrificante: sal común, conservante: nitrito de sodio; jarabe de glucosa; estabilizador: E331; potenciador del sabor: E621; antioxidantes: E300, E316. Preferiblemente, a la pasta de carne horneada se le añaden por lo demás especias, extractos de especias y/o ajo.Preferably, the baked meat batter comprises the following: 55-75% pork; 5-12% bacon; from 2 to 7% by weight of veal meat; drinking water; Nitrifying salt: common salt, preservative: sodium nitrite; glucose syrup; stabilizer: E331; Flavor enhancer: E621; Antioxidants: E300, E316. Preferably, spices, spice extracts and / or garlic are added to the baked meat paste in addition.
En un ejemplo de realización especialmente preferido, la pasta de carne horneada comprende los ingredientes: el 66 % en peso de carne de cerdo; el 8 % en peso de tocino; el 5 % en peso de carne de ternera; agua potable; sal nitrificante: sal común, conservante: nitrito de sodio; jarabe de glucosa; estabilizador: E331; potenciador del sabor: E621; antioxidantes: E300, E316. Preferiblemente, a la pasta de carne horneada se le añaden por lo demás especias, extractos de especias y/o ajo.In an especially preferred embodiment, the baked meat paste comprises the ingredients: 66% by weight of pork; 8% by weight of bacon; 5% by weight of veal; drinking water; Nitrifying salt: common salt, preservative: sodium nitrite; glucose syrup; stabilizer: E331; Flavor enhancer: E621; Antioxidants: E300, E316. Preferably, spices, spice extracts and / or garlic are added to the baked meat paste in addition.
En un ejemplo de realización especial, la masa de pasta de carne comprende del 7 al 14 % en peso, en particular el 10 % en peso de queso con respecto a la masa total de la pasta de carne horneada, el 3 % en peso de hierbas y el 3 % en peso de cebollas asadas con respecto a la masa total de la pasta de carne horneada. Por consiguiente, en un ejemplo especialmente preferido, a 3 kg de masa de pasta de carne para la preparación de la capa intermedia, que a continuación se raciona, le corresponden el 7-14 %, en particular el 10 % en peso de queso, 80-120 g, en particular 100 g de hierbas, tales como por ejemplo rúcula y tomillo, así como 80-120 g, en particular 100 g de cebollas asadas. In a special embodiment, the dough consists of 7 to 14% by weight, in particular 10% by weight of cheese with respect to the total weight of the cheese. Baked meat paste, 3% by weight of herbs and 3% by weight of roasted onions with respect to the total mass of the baked meat paste. Accordingly, in a particularly preferred example, at 3 kg of meat dough for the preparation of the intermediate layer, which is then rationed, corresponds to 7-14%, in particular 10% by weight of cheese, 80-120 g, in particular 100 g of herbs, such as for example arugula and thyme, as well as 80-120 g, in particular 100 g of grilled onions.
El añadido de queso puede realizarse en relación con el peso de la capa intermedia, que pesa aproximadamente 150 - 190 g, en la cantidad de desde 15 hasta 19 gramos. Esta cantidad del añadido de queso conduce a una composición con sabor agradable de la hamburguesa.The cheese addition can be made in relation to the weight of the intermediate layer, which weighs approximately 150 - 190 g, in the amount of from 15 to 19 grams. This amount of cheese added leads to a nice flavored hamburger composition.
Una hamburguesa especialmente preferida comprende como capa intermedia una pasta de carne horneada cocida al vapor previamente y asada o frita para su consumo con un peso de desde 150 gramos hasta 190 gramos, en particular de 160 gramos a 180 gramos con preferentemente de 4,5 gramos a 5,7 gramos de mezcla de especias. Esta cantidad de mezcla de especias es muy adecuada para distribuirse en la masa. Además, esta cantidad conduce al condimento más agradable de la pasta de carne horneada en la hamburguesa.An especially preferred hamburger comprises as intermediate layer a baked meat paste previously steamed and roasted or fried for consumption with a weight of from 150 grams to 190 grams, in particular from 160 grams to 180 grams with preferably 4.5 grams to 5.7 grams of spice mix. This amount of spice mixture is very suitable to be distributed in the dough. In addition, this quantity leads to the most pleasant seasoning of the meat paste baked in the hamburger.
La capa intermedia de la pasta de carne horneada está cocida al vapor previamente en un ejemplo de realización especialmente preferido como producto bruto en forma de loncha. Debido a la cocción al vapor previa, el producto bruto en forma de loncha tiene una consistencia tan estable que se adecuado excelentemente para su conservación, también como producto congelado. Para ello, el producto bruto está cocido al vapor previamente a aproximadamente de 90 °C a 110 °C. De manera especialmente preferente, la temperatura de gas asciende a 100 °C.The intermediate layer of the baked meat paste is previously steam-cooked in an especially preferred embodiment as a raw product in the form of a slice. Due to the previous steam cooking, the raw product in the form of a slice has a consistency so stable that it is excellently suited for its preservation, also as a frozen product. To do this, the raw product is previously steamed at approximately 90 ° C to 110 ° C. Particularly preferably, the gas temperature rises to 100 ° C.
El producto bruto pesa preferentemente de 150 a 190 g, en particular de 160 a 180 g. Debido al peso, el producto bruto es especialmente muy adecuado, para colocarse entre dos mitades de panecillo. Además, con este peso es lo más fácil llevar la pasta de carne horneada junto con sus ingredientes a una forma de loncha. Con un peso mayor la masa ya no se cocería completamente y con ello no sería posible una conservación por congelación.The crude product preferably weighs 150 to 190 g, in particular 160 to 180 g. Due to the weight, the raw product is especially well suited to be placed between two bun halves. In addition, with this weight it is easiest to bring the baked meat paste together with its ingredients to a slice shape. With a greater weight, the dough would no longer be completely cooked and therefore freezing would not be possible.
Una hamburguesa especialmente preferida comprende una salsa a base de crema agria, yogur, crema fresca y/o nata agria. El sabor se mejora de este modo adicionalmente, en particular se aumenta también la humedad de la hamburguesa, de modo que las mitades de panecillo pueden digerirse bien. Entre las dos mitades de panecillo de la hamburguesa descansan ya solo una salsa y la capa intermedia. Ventajosamente, la salsa ya no puede rebosar lateralmente sobre la capa intermedia, porque la capa intermedia presenta una capa rugosa externa, que proporciona una alta resistencia de fricción para la salsa.An especially preferred burger comprises a sauce based on sour cream, yogurt, fresh cream and / or sour cream. The flavor is thus further improved, in particular the humidity of the hamburger is also increased, so that the bun halves can be well digested. Between the two bun halves of the hamburger they already rest only one sauce and the middle layer. Advantageously, the sauce can no longer overflow laterally on the intermediate layer, because the intermediate layer has an outer rough layer, which provides a high friction resistance for the sauce.
Además, el objetivo anterior se alcanza porque se proporciona un producto bruto para una hamburguesa, que se caracteriza por al menos una característica relativa a la capa intermedia, tal como se describió en los ejemplos de realización anteriores.Furthermore, the above objective is achieved because a raw product is provided for a hamburger, which is characterized by at least one characteristic relative to the intermediate layer, as described in the previous embodiments.
La Figura 1 muestra una hamburguesa con una capa intermedia sin salsa.Figure 1 shows a hamburger with an intermediate layer without sauce.
La Figura 2muestra una sección transversal de la capa intermedia de la pasta de carne horneada con una mezcla de especias.Figure 2 shows a cross section of the intermediate layer of the baked meat paste with a mixture of spices.
En la Figura 1 se representa una hamburguesa 1 a partir de dos mitades de panecillo 2, 3 con una capa intermedia 4 de pasta de carne horneada. A este respecto, la mitad de panecillo superior 2 se apoya directamente sobre la capa intermedia 4 y también la mitad de panecillo inferior 3 limita directamente con la capa intermedia 4 desde abajo. Por consiguiente, entre las dos mitades de panecillo 2 y 3 se encuentra solo una única capa intermedia 4. La capa intermedia es en este ejemplo de realización menor que el diámetro del panecillo en la dirección de corte, de modo que la capa intermedia no sobresale del panecillo. Esto tiene la ventaja de que, en el caso de añadir una salsa, por ejemplo de crema agria o yogur, esta no rebose por el borde externo de la capa intermedia. Por tanto, la hamburguesa puede consumirse muy bien, sin que la salsa gotee sobre la ropa u objetos que se encuentren cerca.In Figure 1 a hamburger 1 is represented from two bun halves 2, 3 with an intermediate layer 4 of baked meat paste. In this regard, the upper roll half 2 rests directly on the intermediate layer 4 and also the lower roll half 3 directly borders the intermediate layer 4 from below. Accordingly, between the two bun halves 2 and 3 there is only a single intermediate layer 4. The intermediate layer is in this embodiment smaller than the diameter of the bun in the cutting direction, so that the intermediate layer does not protrude of the bun. This has the advantage that, in the case of adding a sauce, for example sour cream or yogurt, it does not overflow the outer edge of the intermediate layer. Therefore, the hamburger can be consumed very well, without the sauce dripping on clothes or objects that are nearby.
La Figura 2 muestra una capa intermedia 4 en una vista en corte. A partir de esta vista en corte pueden verse las especias añadidas 6 y un añadido de queso 5. El número de referencia 7 muestra la capa externa de la capa intermedia, que es más dura que la masa de carne contenida en la capa intermedia y asciende aproximadamente a de 1 a 5 mm. La capa externa 7 puede conseguirse porque la capa intermedia se cuece al vapor previamente y a continuación se fríe o se asa en una sartén. Figure 2 shows an intermediate layer 4 in a sectional view. From this view in section the added spices 6 and an addition of cheese 5 can be seen. Reference number 7 shows the outer layer of the intermediate layer, which is harder than the mass of meat contained in the intermediate layer and ascends approximately 1 to 5 mm. The outer layer 7 can be achieved because the intermediate layer is previously steamed and then fried or roasted in a pan.
Claims (12)
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201831540U ES1224084Y (en) | 2018-10-10 | 2018-10-10 | Burger with split muffin |
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| Application Number | Priority Date | Filing Date | Title |
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| ES201831540U ES1224084Y (en) | 2018-10-10 | 2018-10-10 | Burger with split muffin |
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| ES1224084U true ES1224084U (en) | 2019-01-30 |
| ES1224084Y ES1224084Y (en) | 2019-04-24 |
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| ES (1) | ES1224084Y (en) |
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