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ES2064269A1 - Process for preparing boned pre-cooked poultry (birds) - Google Patents

Process for preparing boned pre-cooked poultry (birds)

Info

Publication number
ES2064269A1
ES2064269A1 ES09300528A ES9300528A ES2064269A1 ES 2064269 A1 ES2064269 A1 ES 2064269A1 ES 09300528 A ES09300528 A ES 09300528A ES 9300528 A ES9300528 A ES 9300528A ES 2064269 A1 ES2064269 A1 ES 2064269A1
Authority
ES
Spain
Prior art keywords
birds
boned
preparing
cooked poultry
seasoning
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.)
Granted
Application number
ES09300528A
Other languages
Spanish (es)
Other versions
ES2064269B1 (en
Inventor
Robles Juan Francisco Segura
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.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to ES09300528A priority Critical patent/ES2064269B1/en
Publication of ES2064269A1 publication Critical patent/ES2064269A1/en
Application granted granted Critical
Publication of ES2064269B1 publication Critical patent/ES2064269B1/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Landscapes

  • Seasonings (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Process which comprises seasoning the whole bird, cooking said bird at a temperature of between 50 and 250 degree C, boning the meat and cutting it, and then vacuum-packing it and later freezing it, optionally adding sauces, vegetable components, etc..., in accordance with the flavour it is desired to obtain. For seasoning the birds, use is made of salt, pepper, lard, rosemary or chopped herbs.
ES09300528A 1993-03-12 1993-03-12 PROCEDURE FOR THE PREPARATION OF BONELESS PRE-COOKED BIRDS. Expired - Lifetime ES2064269B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES09300528A ES2064269B1 (en) 1993-03-12 1993-03-12 PROCEDURE FOR THE PREPARATION OF BONELESS PRE-COOKED BIRDS.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES09300528A ES2064269B1 (en) 1993-03-12 1993-03-12 PROCEDURE FOR THE PREPARATION OF BONELESS PRE-COOKED BIRDS.

Publications (2)

Publication Number Publication Date
ES2064269A1 true ES2064269A1 (en) 1995-01-16
ES2064269B1 ES2064269B1 (en) 1995-07-16

Family

ID=8281121

Family Applications (1)

Application Number Title Priority Date Filing Date
ES09300528A Expired - Lifetime ES2064269B1 (en) 1993-03-12 1993-03-12 PROCEDURE FOR THE PREPARATION OF BONELESS PRE-COOKED BIRDS.

Country Status (1)

Country Link
ES (1) ES2064269B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2136579A1 (en) * 1998-05-04 1999-11-16 Garcia Francisco Salas Process and product for cooking poultry

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2009407A6 (en) * 1988-11-24 1989-09-16 Segura Castano Juan Pre-cooked poultry prepn.

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2009407A6 (en) * 1988-11-24 1989-09-16 Segura Castano Juan Pre-cooked poultry prepn.

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2136579A1 (en) * 1998-05-04 1999-11-16 Garcia Francisco Salas Process and product for cooking poultry

Also Published As

Publication number Publication date
ES2064269B1 (en) 1995-07-16

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