Procedure for the elaboration of a food product (Machine-translation by Google Translate, not legally binding)

• Main Authors: BARRULL SISTAC M. DEL CARMEN, TOMAS COLOMINA RAMON
• Format: Patent
• Language: English; Spanish
• Published: 30.04.2010
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

Procedure for the preparation of a potato pizza, characterized by a base made with potato, as a main ingredient, together with other ingredients such as egg, flour, milk, water, in addition to other ingredients, to a lesser extent, subsequently incorporating a garnish on the base already precooked with ingredients provided in the appropriate proportions, variable according to the completion of the preparation, presenting a characteristic processing procedure based on the following phases: phase 1. Selection and cutting, phase 2. Pre-cooked and drained, phase 3. Mixed of ingredients phase 4. Cooking, phase 5. Garnish and phase 6. Garnishing and packaging chain. The invention presented provides the main advantage of achieving a food product with taste and taste texture completely innovative and different from those currently existing. (Machine-translation by Google Translate, not legally binding) Procedimiento para la elaboración de una pizza de patata, caracterizado por una base elaborada con patata, como ingrediente principal, junto con otros ingredientes tales como, huevo, harina, leche, agua, además de otros ingredientes, en menor proporción, incorporando posteriormente una guarnición sobre la base ya precocinada con ingredientes aportados en las proporciones apropiadas, variables según la terminación del preparado, presentando un característico procedimiento de elaboración basado en las siguientes fases: Fase 1. Selección y corte, Fase 2. Precocinado y escurrido, Fase 3. Mezclado de ingredientes Fase 4. Cocción, Fase 5. Guarnición y Fase 6. Cadena de guarnición y envasado. La invención que se presenta aporta la principal ventaja de conseguir un producto alimenticio de sabor y textura gustativa completamente innovador y distinto de los existentes en la actualidad.