ES485259A3 - Procedimiento para obtener un preparado culinario congelable - Google Patents
Procedimiento para obtener un preparado culinario congelableInfo
- Publication number
- ES485259A3 ES485259A3 ES485259A ES485259A ES485259A3 ES 485259 A3 ES485259 A3 ES 485259A3 ES 485259 A ES485259 A ES 485259A ES 485259 A ES485259 A ES 485259A ES 485259 A3 ES485259 A3 ES 485259A3
- Authority
- ES
- Spain
- Prior art keywords
- translation
- machine
- legally binding
- google translate
- culinary preparation
- 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.)
- Expired
Links
- 238000000034 method Methods 0.000 title abstract 2
- 238000002360 preparation method Methods 0.000 title abstract 2
- 239000000203 mixture Substances 0.000 abstract 3
- 239000006071 cream Substances 0.000 abstract 2
- 235000014103 egg white Nutrition 0.000 abstract 2
- 210000000969 egg white Anatomy 0.000 abstract 2
- 235000014594 pastries Nutrition 0.000 abstract 2
- 238000003756 stirring Methods 0.000 abstract 2
- 238000009835 boiling Methods 0.000 abstract 1
Landscapes
- Confectionery (AREA)
Abstract
Procedimiento para obtener un preparado culinario congelable, esencialmente apto para confeccionar un soufle de repostería a la crema, del tipo que comprende una pasta para "chouxu" y claras de huevo merengadas, caracterizado porque comprende, en una primera fase, formar una mezcla en volumen de aproximadamente 1,5 partes de una crema de pastelería, previamente cocida y mantenida a su temperatura de ebullición y 1 parte de una pasta de "choux" sin cocer, agitando la masa en caliente hasta obtener su completa homogeneidad, y en una segunda fase, incorporar en esta mezcla y caliente, a una temperatura preferentemente comprendida entre 60º y 70ºC, 1,5 partes en volumen de claras de huevo merengadas firmes preparadas aparte, siempre agitando hasta obtener una composición lisa congelable a temperaturas entre -15ºC y -20ºC.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES485259A ES485259A3 (es) | 1979-10-22 | 1979-10-22 | Procedimiento para obtener un preparado culinario congelable |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES485259A ES485259A3 (es) | 1979-10-22 | 1979-10-22 | Procedimiento para obtener un preparado culinario congelable |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ES485259A3 true ES485259A3 (es) | 1980-10-01 |
Family
ID=8479147
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES485259A Expired ES485259A3 (es) | 1979-10-22 | 1979-10-22 | Procedimiento para obtener un preparado culinario congelable |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES485259A3 (es) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021002815A3 (en) * | 2019-07-01 | 2021-06-24 | Elvan Gida Sanayii Ve Ticaret A.S. | An industrially produced, new chocolate ball with a long shelf life and the production method thereof |
-
1979
- 1979-10-22 ES ES485259A patent/ES485259A3/es not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021002815A3 (en) * | 2019-07-01 | 2021-06-24 | Elvan Gida Sanayii Ve Ticaret A.S. | An industrially produced, new chocolate ball with a long shelf life and the production method thereof |
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