ES2161640B1 - PROCEDURE FOR OBTAINING A PAELLA PREPARED FOR COOKING AND PAELLA OBTAINED WITH THIS PROCEDURE. - Google Patents
PROCEDURE FOR OBTAINING A PAELLA PREPARED FOR COOKING AND PAELLA OBTAINED WITH THIS PROCEDURE.Info
- Publication number
- ES2161640B1 ES2161640B1 ES200000203A ES200000203A ES2161640B1 ES 2161640 B1 ES2161640 B1 ES 2161640B1 ES 200000203 A ES200000203 A ES 200000203A ES 200000203 A ES200000203 A ES 200000203A ES 2161640 B1 ES2161640 B1 ES 2161640B1
- Authority
- ES
- Spain
- Prior art keywords
- paella
- broth
- procedure
- rice
- obtaining
- 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 - Fee Related
Links
- 238000000034 method Methods 0.000 title abstract 4
- 238000010411 cooking Methods 0.000 title abstract 3
- 241000209094 Oryza Species 0.000 abstract 4
- 235000007164 Oryza sativa Nutrition 0.000 abstract 4
- 235000009566 rice Nutrition 0.000 abstract 4
- 241000251468 Actinopterygii Species 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 abstract 1
- 238000010348 incorporation Methods 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 235000008390 olive oil Nutrition 0.000 abstract 1
- 239000004006 olive oil Substances 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
Landscapes
- Cereal-Derived Products (AREA)
Abstract
Procedimiento de obtención de una paella preparada para cocinar y paella obtenida con dicho procedimiento Partiendo del arroz (1) de primera calidad, se rehoga en aceite de oliva, con los aditivos clásicos en el rehogado del arroz, obteniéndose un primer, 1 componente (1) que se congela en el interior de un recipiente (2). Paralela e independientemente se obtiene un caldo (3), de carne, pescado o verduras, en función del tipo de paella a obtener, habiéndose previsto la existencia de dos recipientes (4-4'') para ubicación del caldo, que permiten disponer, además de un doble volumen de caldo que de arroz, de dos tipos diferentes de caldo (3-3'') para paellas mixtas. Paralelamente, los tropezones (5), debidamente cocidos y congelados, se ubican en otro recipiente independiente (6), agrupándose finalmente todos los recipientes (2), (4-4'') y (6) en el interior de un contenedor de transporte (7), debidamente cerrado. En el momento del consumo se procede a la descongelación de los componentes (1-3-3''-5), al hervido del caldo (3-3''), a la mezcla del arroz y el caldo en una paellera, y a su cocción a fuego fuerte con ebullición durante 10 minutos, a fuego medio durante 5 minutos y los últimos 5 minutos a fuego mínimo con incorporación de los tropezones (5).Procedure for obtaining a paella prepared for cooking and paella obtained with said procedure Starting from the first quality rice (1), it is sauteed in olive oil, with the classic additives in the sautéed rice, obtaining a first, 1 component (1 ) that freezes inside a container (2). Parallel and independently a broth (3) is obtained, of meat, fish or vegetables, depending on the type of paella to be obtained, having provided for the existence of two containers (4-4 '') for location of the broth, which allow to arrange, In addition to a double volume of broth than of rice, of two different types of broth (3-3 '') for mixed paellas. In parallel, the stumps (5), properly cooked and frozen, are located in another independent container (6), finally grouping all the containers (2), (4-4 '') and (6) inside a container of transport (7), duly closed. At the time of consumption, the components are defrosted (1-3-3 '' - 5), boiled with broth (3-3 ''), mixed with rice and broth in a paella pan, and cooking over high heat with boiling for 10 minutes, over medium heat for 5 minutes and the last 5 minutes over low heat with incorporation of the tripping (5).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES200000203A ES2161640B1 (en) | 2000-02-01 | 2000-02-01 | PROCEDURE FOR OBTAINING A PAELLA PREPARED FOR COOKING AND PAELLA OBTAINED WITH THIS PROCEDURE. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES200000203A ES2161640B1 (en) | 2000-02-01 | 2000-02-01 | PROCEDURE FOR OBTAINING A PAELLA PREPARED FOR COOKING AND PAELLA OBTAINED WITH THIS PROCEDURE. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2161640A1 ES2161640A1 (en) | 2001-12-01 |
| ES2161640B1 true ES2161640B1 (en) | 2002-07-01 |
Family
ID=8492116
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES200000203A Expired - Fee Related ES2161640B1 (en) | 2000-02-01 | 2000-02-01 | PROCEDURE FOR OBTAINING A PAELLA PREPARED FOR COOKING AND PAELLA OBTAINED WITH THIS PROCEDURE. |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2161640B1 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2893484B1 (en) * | 2005-11-23 | 2009-08-21 | Martins Pecheurs Entpr Unipers | PROCESS FOR THE PREPARATION AND CONDITIONING OF A FOOD PREPARATION, PREPARATION OBTAINED |
| WO2007065718A1 (en) * | 2005-12-08 | 2007-06-14 | Dsm Ip Assets B.V. | Protective hydrocolloid for active ingredients |
| ES2354668B1 (en) * | 2009-03-12 | 2011-11-10 | Ingenieria Y Soluciones Tecnicas Alimentarias S.L. | PREPARED PREQUINED FOOD CONCENTRATED TO MAKE PAELLA OR FIDEUÁ IN MICROWAVE OVEN AND CONVENTIONAL OVEN AND PROCESS OF OBTAINING SUCH PREPARED. |
| ES2351918B1 (en) * | 2009-07-22 | 2011-12-29 | Enrique Domingo Selles | FOOD PREPARED FOR PAELLA AND ITS PROCESSING PROCEDURE. |
| ES2576000B2 (en) * | 2016-05-18 | 2016-10-13 | Color Productos, S.L. | Procedure for the preparation of foods comprising a rice base |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2628055B2 (en) * | 1987-12-28 | 1997-07-09 | 株式会社ニチレイ | Risotto and manufacturing method thereof |
| JP2784123B2 (en) * | 1992-10-14 | 1998-08-06 | ハウス食品株式会社 | Frozen food in containers |
| JPH09187241A (en) * | 1995-12-28 | 1997-07-22 | Oomizu:Kk | Instant food |
-
2000
- 2000-02-01 ES ES200000203A patent/ES2161640B1/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| ES2161640A1 (en) | 2001-12-01 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EC2A | Search report published |
Date of ref document: 20011201 Kind code of ref document: A1 Effective date: 20011201 |
|
| FD2A | Announcement of lapse in spain |
Effective date: 20180807 |