PE20060062A1 - FOOD PRODUCT IN THE FORM OF A NON-TRADITIONAL COLORED SAUSAGE - Google Patents

Abstract

SE REFIERE A UN PRODUCTO ALIMENTICIO EN FORMA DE EMBUTIDO QUE COMPRENDE LA SIGUIENTE COMPOSICION: DE 20.50 A 24.50% DE CARNE DE CERDO, DE 17 A 24.50% DE CARNE DE PAVO, DE 17 A 24.40% DE GRASA DE CERDO, DE 4 A 30% DE VEGETALES, DE 6.5 A 8.15% DE CUERO, DE 2 A 3.30% DE FECULA, DE 1.5 A 2% DE SAL INDUSTRIAL, DE 0.65 A 1.25% DE PROTEINA VEGETAL, DE 0.25 A 0.5% DE FOSTATO, DE 0.15 A 2.20% DE CONSERVANTES, DE 0.15 A 0.25% DE CONDIMENTOS NATURALES, DE 0.09 A 0.12% DE CARRAGENINA, DE 0.05 A 0.07% DE GLUTAMATO MONOSODICO, DE 0.05 A 0.10% DE ANTIOXIDANTE, DE 0.020 A 0.028% DE NITRITO DE SODIO, Y DE 0 A 5% DE HIELO. DONDE ESTE PRODUCTO ALIMENTICIO PRESENTA UNA COLORACION NO TRADICIONAL OBTENIDA A PARTIR DE VEGETALES O DE LA COMBINACION DE LOS MISMOS, TALES COMO: TOMATE, ESPINACA, ZANAHORIA, ZAPALLO, BETERRAGA, PIMIENTO, ACELGA, BROCOLI, BERRO, HUACATAY, ENTRE OTROS. ADEMAS SE DESCRIBE UN PROCEDIMIENTO PARA OBTENER EL PRODUCTO ALIMENTICIO. DONDE ESTE PRODUCTO ALIMENTICIO BUSCA SER ATRACTIVO PARA LOS NINOS, POR SER DE COLORES, INCREMENTANDO ASI EL CONSUMO DE VEGETALES EN SU DIETA ALIMENTARIAIT REFERS TO A FOOD PRODUCT IN THE FORM OF SAUSAGE THAT INCLUDES THE FOLLOWING COMPOSITION: FROM 20.50 TO 24.50% PORK MEAT, FROM 17 TO 24.50% TURKEY MEAT, FROM 17 TO 24.40% PORK FAT, FROM 4 TO 30 % OF VEGETABLES, FROM 6.5 TO 8.15% LEATHER, FROM 2 TO 3.30% OF STARCH, FROM 1.5 TO 2% OF INDUSTRIAL SALT, FROM 0.65 TO 1.25% OF VEGETABLE PROTEIN, FROM 0.25 TO 0.5% OF FOSTATE, FROM 0.15 TO 2.20 % PRESERVATIVES, FROM 0.15 TO 0.25% OF NATURAL CONDIMENTS, FROM 0.09 TO 0.12% OF CARRAGENIN, FROM 0.05 TO 0.07% OF MONOSODIUM GLUTAMATE, FROM 0.05 TO 0.10% OF ANTIOXIDANT, FROM 0.020 TO 0.028% OF SODIUM NITRITE, AND OF 0 TO 5% ICE. WHERE THIS FOOD PRODUCT PRESENTS A NON-TRADITIONAL COLORATION OBTAINED FROM VEGETABLES OR THE COMBINATION OF THE SAME, SUCH AS: TOMATO, SPINACH, CARROT, ZAPALLO, BETERRAGA, PEPPER, ACCELGA, BROCOLI, ENUACTROS, BROCOLI, BROCKET. ALSO DESCRIBES A PROCEDURE TO OBTAIN THE FOOD PRODUCT. WHERE THIS FOOD PRODUCT SEEKS TO BE ATTRACTIVE TO CHILDREN, BECAUSE IT IS COLORFUL, THUS INCREASING THE CONSUMPTION OF VEGETABLES IN THEIR FOOD DIET