PROCEDIMIENTO PARA LA ELABORACION INDUSTRIAL DE TORTILLA

• Main Authors: GANCEDO CARBALLO RAQUEL, DE CASTRO DIEZ INOCENCIO JAVIE
• Format: Patent
• Language: Spanish
• Published: 22.09.2010
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Procedure for the industrial elaboration of tortilla. From any conventional ingredients, such as the basic combination based on potatoes, sunflower oil, salt and natural flavors, or the incorporation of other components such as onion, pepper, tuna, mushrooms, etc., in any case in the absence of egg, the procedure consists in peeling, washing and chopping the potato, eliminating the starch, blanching it, mixing the potato with the rest of the previously chopped ingredients, packing it in jars or similar, preheating it to a temperature of the order of 90ºc, its closed with vacuum application, its sterilization in autoclave, its cooling within the autoclave itself, washing, drying, labeling, boxing, shrink wrapping and palletizing, obtaining a product that maintains its organoleptic characteristics at room temperature and for a considerable period of time, precooked product that can be mixed with beaten egg at any time for the defini tiva obtaining the tortilla on the part of the consumer and at the specific moment of its consumption. (Machine-translation by Google Translate, not legally binding)