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ES2542579A1 - Process of manufacturing a cooked ham pork product with sausage flavor, and product thus obtained (Machine-translation by Google Translate, not legally binding) - Google Patents

Process of manufacturing a cooked ham pork product with sausage flavor, and product thus obtained (Machine-translation by Google Translate, not legally binding) Download PDF

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Publication number
ES2542579A1
ES2542579A1 ES201430148A ES201430148A ES2542579A1 ES 2542579 A1 ES2542579 A1 ES 2542579A1 ES 201430148 A ES201430148 A ES 201430148A ES 201430148 A ES201430148 A ES 201430148A ES 2542579 A1 ES2542579 A1 ES 2542579A1
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Prior art keywords
grams
product
ham
stabilizer
sausage
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ES201430148A
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Spanish (es)
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ES2542579B1 (en
Inventor
Pedro CARRÉ BASSAS
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/26—Apparatus for preserving using liquids ; Methods therefor
    • A23B4/28—Apparatus for preserving using liquids ; Methods therefor by injection of liquids
    • A23B4/285—Apparatus for preserving using liquids ; Methods therefor by injection of liquids with inorganic salts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Process of manufacturing a cooked ham pork product with chorizo flavor, and product thus obtained. Said process, object of the invention, is based on the realization of the product to be obtained through the development of different preparatory phases of the product in question and the mixture of its different elements. The production process of the product object of the invention is constituted from a piece of cooked pork ham also known as ham or ham to which it is provided, a sausage aroma and flavor, the process consisting of two well-differentiated phases: in a first phase the preparation of a mixture that serves for the seasoning and maceration of the ham is carried out, and a second phase of cooking the ham. (Machine-translation by Google Translate, not legally binding)

Description

DESCRIPCIÓN DESCRIPTION

Procedimiento de fabricación de un producto alimenticio de jamón cocido de cerdo con sabor a chorizo, y producto así obtenido. Manufacturing process of a cooked pork sausage ham food product, and product thus obtained.

Existe un interés creciente por la búsqueda de nuevos productos comestibles que permitan hacer más variada y apetecible la degustación, para lo cual se viene realizando 5 constantemente el ensayo de nuevas recetas culinarias y la fabricación de nuevos productos, generalmente a base de mezcla y combinación de elementos ya tradicionales en la alimentación. There is a growing interest in the search for new edible products that make tasting more varied and appetizing, for which the trial of new culinary recipes and the manufacture of new products, generally based on mixing and combination of products, have been constantly being carried out. Traditional elements in food.

Objeto de la invención Object of the invention

Dicho procedimiento objeto de la invención, se basa en la realización del producto a 10 obtener mediante el desarrollo de diferentes fases preparatorias del producto en cuestión y la mezcla de sus diferentes elementos.  Said process object of the invention is based on the realization of the product to be obtained by developing different preparatory phases of the product in question and mixing its different elements.

En este sentido, de acuerdo con la presente invención se propone un procedimiento que permite la fabricación de un nuevo producto original, compuesto de jamón cocido de cerdo con sabor a chorizo, que ofrece unas características esencialmente propias respecto de los 15 productos de naturaleza semejantes existentes en la actualidad. In this sense, in accordance with the present invention, a process is proposed that allows the manufacture of a new original product, consisting of cooked pork sausage with chorizo flavor, which offers characteristics essentially characteristic of the 15 similar existing products of nature. nowadays.

Antecedentes de la invención Background of the invention

En este sentido y consultado el estado de la técnica, se conocen distintas patentes, como por ejemplo, la P9801144 o la P0518994, que tienen por objeto embutidos con sabor ahumado o con sabor a pavo. 20  In this regard and after consulting the state of the art, different patents are known, such as, for example, P9801144 or P0518994, which are intended for sausages with smoked or turkey flavor. twenty

La presente invención difiere por completo de aquellas, sin que por el momento se haya enunciado o divulgado un producto como el que esta propone.  The present invention differs completely from those, without at the moment a product such as the one proposed by it has been stated or disclosed.

Descripción de la invención Description of the invention

El procedimiento de elaboración del producto objeto de la invención, se constituye a partir de una pieza de jamón cocido de cerdo también conocido como jamón de york o 25 jamón dulce a la que se le proporciona, un aroma y sabor a chorizo, consistiendo el proceso en dos fases bien diferenciadas: en una primera fase se realiza la preparación de una mezcla que sirve para el aderezado y macerado del jamón, y una segunda fase de cocción del jamón.  The process of elaboration of the product object of the invention, is constituted from a piece of cooked pork ham also known as york ham or sweet ham to which it is provided, a chorizo aroma and flavor, consisting of the process in two very different phases: in a first phase the preparation of a mixture that serves for the dressing and maceration of the ham, and a second phase of cooking of the ham is carried out.

En la primera fase los ingredientes necesarios para la preparación de la mezcla en proporción por cada kilo de cerdo son: In the first phase the necessary ingredients for the preparation of the mixture in proportion for each kilo of pork are:

- pimentón picante: 2 gramos - spicy paprika: 2 grams

- pimentón dulce: 30 gramos - sweet paprika: 30 grams

- ajo: 1 gramo 5 - garlic: 1 gram 5

- comino: 1 gramo - cumin: 1 gram

- orégano: 2 gramos - oregano: 2 grams

. cilantro: 0,5 gramos . coriander: 0.5 grams

- tomillo: 0,25 gramos - thyme: 0.25 grams

- ñora: 20 gramos 10 - lady: 20 grams 10

- nuez moscada: 1 gramo - nutmeg: 1 gram

- laurel: 2 hojas - laurel: 2 leaves

- clavos: 6 unidades - nails: 6 units

- agua: 670 centilitros - water: 670 centiliters

- vino blanco: 41 centilitro 15 - white wine: 41 centiliter 15

- sal: 16 gramos - salt: 16 grams

- dextrosa: 9 gramos - dextrose: 9 grams

- humectante E420: 7 gramos - E420 moisturizer: 7 grams

- estabilizador E407: 7 gramos - E407 stabilizer: 7 grams

- estabilizador E450: 2,5 gramos 20 - E450 stabilizer: 2.5 grams 20

- estabilizador E451: 2,5 gramos - E451 stabilizer: 2.5 grams

- estabilizador E452: 2,5 gramos - E452 stabilizer: 2.5 grams

- potenciador del sabor E621: 3 gramos - E621 flavor enhancer: 3 grams

- antioxidante E301: 0,5 gramos - antioxidant E301: 0.5 grams

- conservante E250: 0,125 gramos 25 - E250 preservative: 0.125 grams 25

Esta primera fase comienza con la mezcla de los elementos descritos hasta formar una solución uniforme, la cual se inyecta en el muslo de cerdo de forma repartida. Se deposita el jamón de cerdo en una cámara frigorífica durante 3 días a una temperatura de 3 grados centígrados. This first phase begins with the mixing of the elements described until a uniform solution is formed, which is injected into the pig's thigh in a distributed way. Pork ham is placed in a cold room for 3 days at a temperature of 3 degrees Celsius.

En la segunda fase del procedimiento, y pasados los 3 días de macerado, se coloca el 5 jamón de cerdo en un molde apropiado de acero inoxidable quedando prensada la carne. Luego se procede a cubrirlo de agua e introducirlo en la caldera para cocerlo a una temperatura de entre 65 grados centígrados y 75 grados centígrados durante 45 minutos por cada kilo de carne de cerdo. Una vez finalizado el tiempo de cocción se deja enfriar a temperatura ambiente. Para finalizar se deja durante 1 día en la cámara frigorífica a 3 10 grados centígrados para obtener el punto óptimo para su degustación. In the second phase of the procedure, and after 3 days of maceration, the 5 pork ham is placed in an appropriate stainless steel mold and the meat is pressed. Then proceed to cover it with water and put it in the boiler to cook it at a temperature between 65 degrees Celsius and 75 degrees Celsius for 45 minutes per kilo of pork. Once the cooking time is over, it is allowed to cool to room temperature. Finally, it is left for 1 day in the cold room at 3 10 degrees Celsius to obtain the optimum point for tasting.

Estimando ampliamente descritas todas y cada una de las partes que constituyen el proceso de fabricación de jamón cocido con sabor a chorizo, solamente nos resta consignar la posibilidad que las distintas partes, mezclas y componentes, podrán ser ligeramente variables en un porcentaje no superior al 5%, siempre y cuando las mismas no sean 15 capaces de alterar los puntos esenciales del que es objeto el presente registro de Patente de Invención. Considering widely described each and every one of the parts that constitute the process of manufacturing cooked ham with sausage flavor, we can only record the possibility that the different parts, mixtures and components, may be slightly variable in a percentage not exceeding 5 %, as long as they are not capable of altering the essential points to which the present invention patent record is subject.

Claims (2)

REIVINDICACIONES 1. Procedimiento de elaboración de jamón cocido con sabor a chorizo y producto así obtenido caracterizado por la utilización de un jamón de cerdo deshuesado al que se le inyecta una salmuera macerándose durante 3 días en una cámara frigorífica a 3 grados centígrados, procediéndose posteriormente a su cocción a una temperatura 5 de entre 65 grados centígrados y 75 grados centígrados en un recipiente apropiado quedando prensado y cubierto de agua durante 45 minutos por cada kilo de peso del jamón, procediéndose finalmente a su enfriado a temperatura ambiente tras lo cual la pieza se introduce en la cámara frigorífica a 3 grados centígrados durante 1 día. 1. Process for the elaboration of cooked ham with a sausage flavor and product thus obtained characterized by the use of a boneless pork ham in which a brine is injected, being macerated for 3 days in a cold store at 3 degrees Celsius, then proceeding to its cooking at a temperature 5 of between 65 degrees Celsius and 75 degrees Celsius in an appropriate container being pressed and covered with water for 45 minutes per kilo of weight of the ham, finally cooling to room temperature after which the piece is introduced in the cold room at 3 degrees Celsius for 1 day. 10  10 2. Procedimiento de elaboración de jamón cocido con sabor a chorizo según reivindicación 1 caracterizado porque la fórmula de la mezcla de la salmuera utilizada para su inyección dentro del jamón de cerdo en la correspondiente fase para un kilo de carne es la siguiente: 2. Process for making cooked sausage with sausage according to claim 1 characterized in that the formula of the brine mixture used for injection into pork ham in the corresponding phase for one kilo of meat is as follows: - pimentón picante: 2 gramos 15 - spicy paprika: 2 grams 15 - pimentón dulce: 30 gramos - sweet paprika: 30 grams - ajo: 1 gramo - garlic: 1 gram - comino: 1 gramo - cumin: 1 gram - orégano: 2 gramos - oregano: 2 grams . cilantro: 0,5 gramos 20 . Coriander: 0.5 grams 20 - tomillo: 0,25 gramos - thyme: 0.25 grams - ñora: 20 gramos - lady: 20 grams - nuez moscada: 1 gramo - nutmeg: 1 gram - laurel: 2 hojas - laurel: 2 leaves - clavos: 6 unidades 25 - nails: 6 units 25 - agua: 670 centilitros - water: 670 centiliters - vino blanco: 41 centilitro - white wine: 41 centiliter - sal: 16 gramos - salt: 16 grams - dextrosa: 9 gramos - dextrose: 9 grams - humectante E420: 7 gramos 30 - E420 moisturizer: 7 grams 30 - estabilizador E407: 7 gramos - E407 stabilizer: 7 grams - estabilizador E450: 2,5 gramos - E450 stabilizer: 2.5 grams - estabilizador E451: 2,5 gramos - E451 stabilizer: 2.5 grams - estabilizador E452: 2,5 gramos - E452 stabilizer: 2.5 grams - potenciador del sabor E621: 3 gramos 5 - E621 flavor enhancer: 3 grams 5 - antioxidante E301: 0,5 gramos - antioxidant E301: 0.5 grams - conservante E250: 0,125 gramos - E250 preservative: 0.125 grams
ES201430148A 2014-02-06 2014-02-06 Manufacturing process of a cooked pork sausage ham food product, and product thus obtained Expired - Fee Related ES2542579B1 (en)

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ES201430148A ES2542579B1 (en) 2014-02-06 2014-02-06 Manufacturing process of a cooked pork sausage ham food product, and product thus obtained

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ES2542579B1 ES2542579B1 (en) 2016-05-13

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Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3663233A (en) * 1970-09-28 1972-05-16 Julius L Keszler Method of tenderizing, curing and cooking a meat product
US5679391A (en) * 1994-05-27 1997-10-21 Nestec S.A. Process for manufacturing cooked ham
CN1188617A (en) * 1997-01-24 1998-07-29 张清 Special flavour pork elbow and manufacturing method thereof
RU2207027C1 (en) * 2002-06-13 2003-06-27 Геута Вадим Сергеевич Pressed pork and method for producing the same
ES2209603A1 (en) * 2002-03-15 2004-06-16 Jose Caballero Fernandez Procedure is for preparing sucking pig involving pre-cooking and packing together with measures to be taken by consumer on acquisition
US20040146632A1 (en) * 2003-01-23 2004-07-29 Cristina Sayman Effective multi-component penetrating and flavoring marinade
CN103005501A (en) * 2012-12-30 2013-04-03 湖南恒惠食品有限公司 Method for preparing flavor preserved pork
CN103230048A (en) * 2013-05-08 2013-08-07 南京农业大学 Preparation method of Western-style compressed duck soup ham

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3663233A (en) * 1970-09-28 1972-05-16 Julius L Keszler Method of tenderizing, curing and cooking a meat product
US5679391A (en) * 1994-05-27 1997-10-21 Nestec S.A. Process for manufacturing cooked ham
CN1188617A (en) * 1997-01-24 1998-07-29 张清 Special flavour pork elbow and manufacturing method thereof
ES2209603A1 (en) * 2002-03-15 2004-06-16 Jose Caballero Fernandez Procedure is for preparing sucking pig involving pre-cooking and packing together with measures to be taken by consumer on acquisition
RU2207027C1 (en) * 2002-06-13 2003-06-27 Геута Вадим Сергеевич Pressed pork and method for producing the same
US20040146632A1 (en) * 2003-01-23 2004-07-29 Cristina Sayman Effective multi-component penetrating and flavoring marinade
CN103005501A (en) * 2012-12-30 2013-04-03 湖南恒惠食品有限公司 Method for preparing flavor preserved pork
CN103230048A (en) * 2013-05-08 2013-08-07 南京农业大学 Preparation method of Western-style compressed duck soup ham

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