ES2238182B1 - PROCEDURE FOR THE PREPARATION OF COOKED AND COOKED PIG RIBS. - Google Patents
PROCEDURE FOR THE PREPARATION OF COOKED AND COOKED PIG RIBS.Info
- Publication number
- ES2238182B1 ES2238182B1 ES200400286A ES200400286A ES2238182B1 ES 2238182 B1 ES2238182 B1 ES 2238182B1 ES 200400286 A ES200400286 A ES 200400286A ES 200400286 A ES200400286 A ES 200400286A ES 2238182 B1 ES2238182 B1 ES 2238182B1
- Authority
- ES
- Spain
- Prior art keywords
- pork ribs
- grams
- cooked
- procedure
- marinated
- Prior art date
- Legal status (The legal status 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 status listed.)
- Withdrawn - After Issue
Links
- 238000000034 method Methods 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000015277 pork Nutrition 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000012267 brine Substances 0.000 claims abstract description 8
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Chemical compound [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 claims abstract description 8
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 5
- 239000001511 capsicum annuum Substances 0.000 claims abstract description 5
- 240000002234 Allium sativum Species 0.000 claims abstract description 4
- 235000013628 Lantana involucrata Nutrition 0.000 claims abstract description 4
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 claims abstract description 4
- 240000007673 Origanum vulgare Species 0.000 claims abstract description 4
- 235000004611 garlic Nutrition 0.000 claims abstract description 4
- 235000010333 potassium nitrate Nutrition 0.000 claims abstract description 4
- 239000004323 potassium nitrate Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000010378 sodium ascorbate Nutrition 0.000 claims abstract description 4
- 229960005055 sodium ascorbate Drugs 0.000 claims abstract description 4
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 4
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims abstract description 4
- 235000000346 sugar Nutrition 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 235000014121 butter Nutrition 0.000 claims description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims description 3
- 239000004302 potassium sorbate Substances 0.000 claims description 3
- 229940069338 potassium sorbate Drugs 0.000 claims description 3
- 235000019197 fats Nutrition 0.000 claims description 2
- 239000011248 coating agent Substances 0.000 claims 1
- 238000000576 coating method Methods 0.000 claims 1
- 239000003925 fat Substances 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 claims 1
- 238000010348 incorporation Methods 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract description 2
- WSWCOQWTEOXDQX-MQQKCMAXSA-M (E,E)-sorbate Chemical compound C\C=C\C=C\C([O-])=O WSWCOQWTEOXDQX-MQQKCMAXSA-M 0.000 abstract 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract 1
- 239000004283 Sodium sorbate Substances 0.000 abstract 1
- 229910052700 potassium Inorganic materials 0.000 abstract 1
- 239000011591 potassium Substances 0.000 abstract 1
- 235000019250 sodium sorbate Nutrition 0.000 abstract 1
- 229940075554 sorbate Drugs 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 210000000188 diaphragm Anatomy 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000000609 ganglia Anatomy 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 235000015090 marinades Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Procedimiento para la preparación de costillas de cerdo adobadas y cocidas que consiste en, previa limpieza de las piezas de costillas de cerdo, ser sometidas a una etapa de salmuera formada por sal, azúcar, nitrato potásico, ajo, orégano molido, ascorbato sódico y sorbato potásico durante 24 horas, siendo posteriormente revestidas con pimentón e introducidas en un secadero, del cual, una vez retiradas son envasadas al vacío e introducidas en una caldera con agua caliente a una temperatura que oscila entre 70 y 72 grados centígrados, hasta alcanzar 66 grados centígrados mínimos en el centro de la pieza, introduciéndolas posteriormente en una caldera de agua fría para su posterior incorporación en el interior de un frigorífico hasta su comercialización.Procedure for the preparation of marinated and cooked pork ribs consisting of, prior to cleaning the pieces of pork ribs, being subjected to a brine stage consisting of salt, sugar, potassium nitrate, garlic, ground oregano, sodium ascorbate and sorbate Potassium for 24 hours, being subsequently coated with paprika and placed in a dryer, from which, once removed, they are vacuum packed and placed in a boiler with hot water at a temperature that ranges between 70 and 72 degrees Celsius, until reaching 66 degrees minimum centigrade in the center of the piece, then introducing them in a cold water boiler for later incorporation into a refrigerator until commercialization.
Description
Procedimiento para la preparación de costillas de cerdo adobadas y cocidas.Procedure for preparing ribs Pork marinated and cooked.
La presente memoria descriptiva se refiere a una solicitud de una Patente de Invención correspondiente a un procedimiento para la preparación de costillas de cerdo adobadas y cocidas, cuya evidente finalidad estriba en conseguir a partir de procedimiento, la distribución debidamente envasadas de las costillas de cerdo previamente dotadas de las etapas de adobado y cocido, que generan la configuración final de la costilla de cerdo destinada a ser utilizada como ingesta por el consumidor.The present specification refers to a request for an Invention Patent corresponding to a procedure for the preparation of marinated pork ribs and cooked, whose obvious purpose is to get from procedure, properly packaged distribution of pork ribs previously equipped with the marinating stages and cooked, which generate the final configuration of the pork rib intended to be used as intake by the consumer.
Esta invención tiene su aplicación dentro de la industria dedicada al tratamiento de productos cárnicos y preferentemente dentro de la industria dedicada al tratamiento de costillas de cerdo.This invention has its application within the industry dedicated to the treatment of meat products and preferably within the industry dedicated to the treatment of pork ribs.
El solicitante tiene conocimiento de la utilización de una serie de productos mediante los cuales se logra el adobado de costillas de cerdo frescas, que posteriormente serán utilizadas para su consumo, previa fritura de las mismas, pudiendo igualmente también ser asadas, o calentadas en un horno de microondas o elemento similar para elevar la temperatura de las mismas, o bien ser adicionadas, junto con otros productos para la obtención de distintos alimentos, tal y como pueden ser mezcladas con patatas, alubias o legumbres en general.The applicant is aware of the use of a series of products through which it is achieved the marinated fresh pork ribs, which will later be used for consumption, prior to frying them, being able to also be roasted, or heated in an oven of microwave or similar element to raise the temperature of themselves, or be added, along with other products for obtaining different foods, as they can be mixed with potatoes, beans or legumes in general.
El solicitante también tiene conocimiento de la existencia en la actualidad de diferentes piezas configuradas como costillas de cerdo, que son sometidas a una etapa de cocción, adicionándose algunos ingredientes y conservantes, determinando la posibilidad de distribuir costillas de cerdo cocidas que pueden ser consumidas en frío o previamente calentadas.The applicant is also aware of the existence of different pieces configured as Pork ribs, which are subjected to a cooking stage, adding some ingredients and preservatives, determining the possibility of distributing cooked pork ribs that can be consumed cold or previously heated.
El solicitante tiene conocimiento de la existencia de una Patente de Invención solicitada en Alemania, con el número 2700125.8, extendida a España el día 03.01.78 con el número 465.725 correspondiente a un procedimiento y aparato para adobar carnes, en especial jamones, cuyo concepto de actuación, nada tiene que ver con el objeto que se describe en esta memoria.The applicant is aware of the existence of an Invention Patent requested in Germany, with the number 2700125.8, extended to Spain on 03.01.78 with the No. 465,725 corresponding to a procedure and apparatus for marinate meats, especially hams, whose concept of action, nothing has to do with the object described in this memory.
El solicitante desconoce la existencia en la actualidad de una invención que presente las características que se describen a continuación.The applicant is unaware of the existence in the topicality of an invention that presents the characteristics that are described below.
El procedimiento para la preparación de costillas de cerdo adobadas y cocidas que la invención propone, permite configurar al final del mismo, un producto constituido por costillas de cerdo que están debidamente adobadas y posteriormente cocidas, permitiendo la ingesta de las mismas en frío, tal y como puede ser un embutido o bien previamente calentadas.The procedure for the preparation of marinated and cooked pork ribs that the invention proposes, allows you to configure at the end of it, a product consisting of pork ribs that are properly marinated and subsequently cooked, allowing their intake cold, as It can be a sausage or previously heated.
De forma más concreta, el procedimiento para la preparación de costillas de cerdo adobadas y cocidas objeto de la invención, está constituido a partir de la preparación de las costillas receptadas del matadero, a las cuales se eliminan todas las partes que no pueden ser tratadas posteriormente, tal y como pueden ser restos de sangre, ganglios, diafragma, manteca, etc., y una vez efectuada la limpieza y eliminación de las impurezas, son introducidas en salmuera durante 24 horas, adicionándose sal, azúcar, nitrato potásico, ajo, orégano molido, ascorbato sódico y sorbato potásico.More specifically, the procedure for preparation of marinated and cooked pork ribs object of invention, is constituted from the preparation of the ribs received from the slaughterhouse, to which all are eliminated the parts that cannot be treated later, as they can be traces of blood, ganglia, diaphragm, butter, etc., and Once cleaning and removal of impurities, they are introduced in brine for 24 hours, adding salt, sugar, potassium nitrate, garlic, ground oregano, sodium ascorbate and potassium sorbate
Superada la etapa de introducción en salmuera, las costillas de cerdo, son extraídas de la misma y son revestidas con pimentón, para posteriormente someterlas a una etapa de secado, para posteriormente ser envasadas al vacío e introducidas en una caldera que contiene agua a una temperatura apropiada durante un tiempo predeterminado, siendo posteriormente enfriadas en agua fría, y posteriormente empaquetadas para su distribución, permaneciendo incorporadas en el interior de una cámara hasta su comercialización.Once the brine introduction stage is over, the pork ribs, are extracted from it and are coated with paprika, to subsequently undergo a drying stage, to later be vacuum packed and introduced into a boiler containing water at an appropriate temperature during a predetermined time, being subsequently cooled in water cold, and subsequently packaged for distribution, remaining incorporated inside a chamber until its commercialization.
El procedimiento para la preparación de costillas de cerdo adobadas y cocidas que se preconiza, está constituido a partir de la recepción de las costillas de cerdo del matadero, a la instalación donde se realiza su preparación, en la cual se efectúa la limpieza de las mismas, con objeto de retirar de su superficie la sangre que haya podido quedar adosada, restos de grasa o manteca, ganglios, diafragma, etc.The procedure for the preparation of Marinated and cooked pork ribs that are recommended, is constituted upon receipt of pork ribs from slaughterhouse, to the installation where its preparation is carried out, in the which is done cleaning them, in order to remove from its surface the blood that could have been attached, remains of fat or butter, nodes, diaphragm, etc.
Una vez efectuada la pertinente limpieza de las costillas, éstas son introducidas en un recipiente de dimensiones adecuadas para efectuar su adobo en una etapa de 24 horas, incorporándose en el recipiente, 23 gramos de sal por cada kilo de costillas, junto con 11,5 gramos de azúcar por cada kilo de costillas, así como 0,15 gramos de nitrato potásico, 2 gramos de ajo, 0,2 gramos de orégano molido, 0,03 gramos de ascorbato sódico y 0,2 gramos de sorbato potásico igualmente por cada kilo de costillas de cerdo incorporadas en el recipiente en el que se ha incorporado la salmuera formada por los ingredientes o productos descritos anteriormente.Once the relevant cleaning of the ribs, these are introduced in a container of dimensions suitable for making your marinade in a 24-hour stage, incorporated in the container, 23 grams of salt per kilo of ribs, along with 11.5 grams of sugar per kilo of ribs, as well as 0.15 grams of potassium nitrate, 2 grams of Garlic, 0.2 grams of ground oregano, 0.03 grams of sodium ascorbate and 0.2 grams of potassium sorbate also for every kilo of pork ribs incorporated into the container in which it has been incorporated brine formed by ingredients or products described above.
Una vez superadas las 24 horas de introducción de las costillas de cerdo en la salmuera, las costillas son extraídas y untadas con pimentón para posteriormente ser sometidas a una etapa de secado en secadero, previa operación de colgado de las mismas, a una temperatura que oscila entre 12 y 14 grados centígrados, con una humedad relativa que oscila entre el 70 y el 75%, hasta alcanzar unas costillas de cerdo en las cuales se ha mermado un peso entre el 10 y el 20% para posteriormente trocearlas y envasarlas al vacío para su incorporación ulterior en una caldera con agua a una temperatura que oscila entre 70 y 72 grados centígrados, hasta alcanzar 66 grados centígrados mínimos en el centro de la pieza, de la cual son extraídas, después de superada la etapa determinada anteriormente, y pasando a ser introducidas en el interior de un recipiente con agua fría para posteriormente ser empaquetadas y conservadas para su distribución en el interior de una cámara.Once exceeded 24 hours of introduction of the pork ribs in the brine, the ribs are extracted and spread with paprika for later submission to a drying stage in the dryer, after the hanging operation of the same, at a temperature that ranges between 12 and 14 degrees Celsius, with a relative humidity that ranges between 70 and 75%, until reaching pork ribs in which it has been decreased a weight between 10 and 20% to later chop them and vacuum packed for further incorporation in a boiler with water at a temperature that ranges between 70 and 72 degrees Celsius, until reaching 66 degrees Celsius minimum in the center of the piece, from which they are extracted, after being overcome the stage determined above, and happening to be introduced in the inside of a container with cold water to later be packaged and preserved for distribution inside a camera.
Claims (5)
costillas de cerdo introducidas en el recipiente.2. Procedure for the preparation of marinated and cooked pork ribs, according to the first claim, characterized in that the brine into which the pork ribs are introduced for 24 hours, is composed of 23 grams of salt, 11.5 grams of sugar , 0.15 grams of potassium nitrate, 2 grams of garlic, 0.2 grams of ground oregano, 0.03 grams of sodium ascorbate and 0.2 grams of potassium sorbate, incorporating these products for every kilo of
Pork ribs introduced into the bowl.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES200400286A ES2238182B1 (en) | 2004-02-09 | 2004-02-09 | PROCEDURE FOR THE PREPARATION OF COOKED AND COOKED PIG RIBS. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES200400286A ES2238182B1 (en) | 2004-02-09 | 2004-02-09 | PROCEDURE FOR THE PREPARATION OF COOKED AND COOKED PIG RIBS. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2238182A1 ES2238182A1 (en) | 2005-08-16 |
| ES2238182B1 true ES2238182B1 (en) | 2006-12-16 |
Family
ID=34854882
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES200400286A Withdrawn - After Issue ES2238182B1 (en) | 2004-02-09 | 2004-02-09 | PROCEDURE FOR THE PREPARATION OF COOKED AND COOKED PIG RIBS. |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2238182B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026600A (en) * | 2014-05-21 | 2014-09-10 | 广西陆川县泓源食品有限公司 | Preparation method of Hakkas steamed pork belly with pickled vegetables |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000062632A1 (en) * | 1999-04-20 | 2000-10-26 | Bernard Matthews Plc | A pre-cooked meat product and a process for making the same |
-
2004
- 2004-02-09 ES ES200400286A patent/ES2238182B1/en not_active Withdrawn - After Issue
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000062632A1 (en) * | 1999-04-20 | 2000-10-26 | Bernard Matthews Plc | A pre-cooked meat product and a process for making the same |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026600A (en) * | 2014-05-21 | 2014-09-10 | 广西陆川县泓源食品有限公司 | Preparation method of Hakkas steamed pork belly with pickled vegetables |
Also Published As
| Publication number | Publication date |
|---|---|
| ES2238182A1 (en) | 2005-08-16 |
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