ES2541076B1 - Procedure for obtaining an emulsion of olive oil and a crushed beef product that incorporates it - Google Patents

Procedure for obtaining an emulsion of olive oil and a crushed beef product that incorporates it Download PDF

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Publication number
ES2541076B1
ES2541076B1 ES201400039A ES201400039A ES2541076B1 ES 2541076 B1 ES2541076 B1 ES 2541076B1 ES 201400039 A ES201400039 A ES 201400039A ES 201400039 A ES201400039 A ES 201400039A ES 2541076 B1 ES2541076 B1 ES 2541076B1
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Spain
Prior art keywords
emulsion
obtaining
olive oil
incorporates
procedure
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ES201400039A
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Spanish (es)
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ES2541076A1 (en
Inventor
Juan DÍAZ GARCÍA
Covadonga GARCÍA ARBOLEYA
Natalia FIDALGO USED
Pelayo GONZÁLEZ GONZÁLEZ
Mayte VILLASTRIGO UNIBASO
Natalia PRADO MARRÓN
Sergio SERRANO MEREDIZ
Marta SAMPAYO IGLESIAS
Bárbara ÁLVAREZ MIGUÉLEZ
Silvia GARCÍA RUIZ
Bruno DE LUCAS HERRERO
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Asociacion de Investigacion de Industrias Carnicas del Principado de Asturias
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Asociacion de Investigacion de Industrias Carnicas del Principado de Asturias
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Priority to ES201400039A priority Critical patent/ES2541076B1/en
Publication of ES2541076A1 publication Critical patent/ES2541076A1/en
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Classifications

    • 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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product

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

Abstract

Procedimiento para la obtención de una emulsión de aceite de oliva y de un producto triturado de vacuno que lo incorpora, comprendiendo para la emulsión:#- el triturado de carne de vacuno y sal;#- incorporar agua fría declorada y segundo triturado hasta obtener una pasta;#- incorporar, poco a poco, aceite de oliva virgen extra en frío, mientras se tritura violento, hasta obtener una emulsión;#y para el producto triturado:#- picar carne de vacuno, sin que contenga grasa;#- amasarla a vacío durante 3 minutos, con agua fría declorada aditivos y especias;#- añadir la emulsión y someter a un segundo amasado a vacío durante 3 minutos.#La carne de la emulsión es más del 9% en peso y el aceite más del 45%. Y la emulsión representa más del 10% en peso en el producto obtenido.Procedure for obtaining an emulsion of olive oil and a crushed beef product that incorporates it, comprising for the emulsion: # - the crushing of beef and salt; # - incorporate dechlorinated cold water and second crushing until obtaining a pasta; # - incorporate, little by little, extra virgin olive oil in cold, while crushing violently, until obtaining an emulsion; #y for the crushed product: # - mince beef, without containing fat; # - knead it under vacuum for 3 minutes, with dechlorinated cold water additives and spices; # - add the emulsion and subject to a second kneading under vacuum for 3 minutes. # The meat of the emulsion is more than 9% by weight and the oil more than 45 %. And the emulsion represents more than 10% by weight in the product obtained.

Description

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Claims (1)

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ES201400039A 2014-01-15 2014-01-15 Procedure for obtaining an emulsion of olive oil and a crushed beef product that incorporates it Active ES2541076B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES201400039A ES2541076B1 (en) 2014-01-15 2014-01-15 Procedure for obtaining an emulsion of olive oil and a crushed beef product that incorporates it

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES201400039A ES2541076B1 (en) 2014-01-15 2014-01-15 Procedure for obtaining an emulsion of olive oil and a crushed beef product that incorporates it

Publications (2)

Publication Number Publication Date
ES2541076A1 ES2541076A1 (en) 2015-07-15
ES2541076B1 true ES2541076B1 (en) 2016-05-12

Family

ID=53525007

Family Applications (1)

Application Number Title Priority Date Filing Date
ES201400039A Active ES2541076B1 (en) 2014-01-15 2014-01-15 Procedure for obtaining an emulsion of olive oil and a crushed beef product that incorporates it

Country Status (1)

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ES (1) ES2541076B1 (en)

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GR1003784B (en) * 2001-02-19 2002-01-30 Method of production of goods based on meat with direct embodiment of olive oil and maximum possible substitution of animal fat
ES2304838B1 (en) * 2006-02-16 2009-10-23 Carnicas Serrano, S.L. MANUFACTURING PROCEDURE OF AN ANIMAL FAT FREE HAMBURGER, WITH OLIVE OIL, ENRICHED IN SOYBEAN AND PRODUCT SO OBTAINED.
DK2263482T3 (en) * 2009-06-16 2014-03-31 Creta Farm Sa Ind & Commercial Trading As Creta Farm Sa Process for producing oily meat-based products comprising a reduced amount of additives
GR1007874B (en) * 2011-08-10 2013-04-10 Εμμανουηλ Στυλιανου Δομαζακις Use of skin connecting tissue in the preparation of oil-containing food products

Also Published As

Publication number Publication date
ES2541076A1 (en) 2015-07-15

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