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  • 类似技术
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    • 专利摘要:
    Salsa type romesco and process of making it. This type of sauce that you usually understand, tomatoes, garlic,ºoras, parsley, oil, salt and vinegar, also includes pulses as a substitute for nuts. Which are preferably chickpeas. The process of making the romesco type sauce also includes a step prior to the incorporation of roasted legumes. The roasting of the vegetables is carried out by roasting them in the oven or by roasting in a pan or by fried the vegetables. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2598803A1
    申请号:ES201631698
    申请日:2016-12-28
    公开日:2017-01-30
    发明作者:Maria De La Concepcion LEAL RAMIREZ
    申请人:Maria De La Concepcion LEAL RAMIREZ；
    IPC主号:
    专利说明:

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    It serves to accompany the calçots.
    In its composition it is quite similar to romesco sauce, since its main ingredients are:
    - roasted and raw garlic, - roasted tomatoes, - ground roasted almonds, - ground roasted hazelnuts, - roasted bread and soaked in vinegar, - ladies, - olive oil and salt.
    For its preparation, the ingredients are ground in a mortar to form a sauce of medium consistency (neither thin nor thick).
    For its part, the xató or cható, is another typical sauce from Catalonia that is also made from very similar ingredients:
    - roasted almonds and hazelnuts, - breadcrumbs with vinegar, - garlic, - oil, salt - and ladies as a characteristic ingredient.
    This sauce accompanies a traditional dish in the Penedés and Garraf regions based on escarole, anchovies, tuna and cod.
    It is therefore found that all these sauces include ingredients such as nuts or gluten proteins presented by bread or cookies and
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    权利要求:
    Claims (1)
    [1]
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    同族专利:
    公开号 | 公开日
    ES2598803B1|2017-10-18|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    法律状态:
    2017-10-18| FG2A| Definitive protection|Ref document number: 2598803 Country of ref document: ES Kind code of ref document: B1 Effective date: 20171018 |
    优先权:
    申请号 | 申请日 | 专利标题
    ES201631698A|ES2598803B1|2016-12-28|2016-12-28|ROMESCO TYPE SAUCE AND ELABORATION PROCESS OF THE SAME|ES201631698A| ES2598803B1|2016-12-28|2016-12-28|ROMESCO TYPE SAUCE AND ELABORATION PROCESS OF THE SAME|
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