{"id":10141,"date":"2018-04-19T17:24:11","date_gmt":"2018-04-19T17:24:11","guid":{"rendered":"http:\/\/www.jamonlovers.es\/?p=10141"},"modified":"2018-04-19T17:24:11","modified_gmt":"2018-04-19T17:24:11","slug":"embutido-tripa-natural-vs-tripa-artificial","status":"publish","type":"post","link":"https:\/\/new.jamonlovers.es\/?p=10141","title":{"rendered":"Embutido: tripa natural vs tripa artificial"},"content":{"rendered":"

Embutido con tripa natural o tripa artificial<\/h2>\n

Cuando hablamos de los embutidos, podemos encontrar en el mercado diferentes formas de embutir en funci\u00f3n del tipo de tripa que empleemos, natural o artificial.<\/p>\n

Hoy vamos a hacer un peque\u00f1o repaso de la mano de Pepe Alba cortador profesional de jam\u00f3n, formador y socio de AGACUJ (asociaci\u00f3n que apoya y defiende la cultura del jam\u00f3n).<\/p>\n

Tipolog\u00edas de fabricaci\u00f3n seg\u00fan el origen del envoltorio:<\/strong><\/h2>\n

\"Embutido<\/a>1. Origen Animal: Tripas naturales:<\/strong><\/h3>\n

Tienen mayor elasticidad y resistencia y un aspecto y textura artesanal. Alta calidad osm\u00f3tica y una mayor permeabilidad del producto al vapor, humo y gases. La protecci\u00f3n natural no genera residuos, es comestible y protege el sabor y lo ensalza. Los embutidos ib\u00e9ricos de bellota suelen ir siempre con tripas naturales.<\/p>\n

Partes del intestino y morfolog\u00eda:<\/strong>
\nParte externa o serosa.
\nParte media o muscular ( Es la zona que se utiliza).
\nParte interna o mucosa.<\/h6>\n

 <\/p>\n

Tipos de intestinos o tripas:<\/strong><\/h6>\n

Intestino Delgado:<\/strong>
\nDuodeno: Nace\u00a0al final del\u00a0est\u00f3mago.
\nYeyuno: La parte media,\u00a0m\u00e1s larga.
\n\u00cdleon: Termina en el intestino grueso.
\nIntestino Grueso:<\/strong>
\nCiego: Forma de saco. Se suele emplear para los morcones.
\nCol\u00f3n: Largo y ancho.
\nRecto: Terminal en el ano. Se suele emplear para embutir el chorizo y el salchich\u00f3n cular.<\/p>\n

La\u00a0estructura es igual en los dos tipos, solo cambia el di\u00e1metro.<\/p>\n

\"Embutido<\/a>2. Subproductos de origen animal: Col\u00e1geno.<\/strong><\/h3>\n

Proviene de la extrusi\u00f3n del col\u00e1geno de la piel de origen animal en especial la de vacuno y cerdo, es una prote\u00edna fibrosa y comestible.
\nBeneficios: variedad en formato,\u00a0\u00a0estabilidad de calibres,\u00a0\u00a0adaptaciones al producto y proceso de fabricaci\u00f3n, mejor conservaci\u00f3n y\u00a0\u00a0esterilidad. Proporciona f\u00e1cil almacenamiento sin refrigeraci\u00f3n. Lo m\u00e1s parecido a la tripa natural.<\/p>\n

\"Embutido<\/a><\/strong><\/h5>\n
<\/h5>\n

3. Origen industrial:<\/strong><\/h3>\n

Celulosa: No es comestible aunque nadie ha sido ingresado por la ingesta de un trozo de papel. Los productos que est\u00e1n recubiertos con celulosa se suelen pelar antes de ser consumidos.
\nPl\u00e1stico: Es lo m\u00e1s com\u00fan en embutidos cocidos de gran calibre, por ejemplo, mortadelas, chopes, etc. La caracter\u00edsticas m\u00e1s importantes son su resistencia en la embutici\u00f3n, en el clipado y en la cocci\u00f3n. Adem\u00e1s resultan impermeables y evitan m\u00e1s las p\u00e9rdidas de agua y entradas de gases, como el ox\u00edgeno.<\/p>\n

Proceso de manipulaci\u00f3n de las tripas de origen animal:<\/strong><\/h2>\n

Evidentemente las tripas naturales pasan por un proceso completo de limpieza y conservaci\u00f3n antes de ser utilizadas.<\/p>\n

Estirado:<\/strong> El alargamiento del intestino se realiza para conseguir un tubo regular sin alteraciones para que quede un envoltorio uniforme.
\nRaspado:<\/strong> Se retira la grasa, mucosa y fibra
\nVaciado<\/strong>: Debe realizarse a la mayor rapidez posible ya que es necesario para evitar infecciones y alteraciones que pueden provocar las eces acumuladas en el interior.
\nLavado:<\/strong> Sal, vinagre, agua.
\nVolteado:<\/strong> Darle la vuelta a la tripa.
\nConservaci\u00f3n:<\/strong> Sal o Salmuera.<\/p>\n

Espero que este post os haya resultado interesante, gracias Pepe Alba y gracias AGACUJ.<\/p>\n","protected":false},"excerpt":{"rendered":"

Embutido con tripa natural o tripa artificial Cuando hablamos de los embutidos, podemos encontrar en el mercado diferentes formas de embutir en funci\u00f3n del tipo de tripa que empleemos, natural o artificial. Hoy vamos a hacer un peque\u00f1o repaso de la mano de Pepe Alba cortador profesional de jam\u00f3n, formador y socio de AGACUJ (asociaci\u00f3n […]<\/p>\n","protected":false},"author":1,"featured_media":10446,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[6],"tags":[812,2149,2150,2151],"class_list":["post-10141","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-jamon","tag-embutidos","tag-tripa-artificial","tag-tripa-natural","tag-tripas-embutidos"],"aioseo_notices":[],"yoast_head":"\nEmbutido: tripa natural vs tripa artificial - Jamon Lovers<\/title>\n<meta name=\"description\" content=\"Cuando hablamos de los embutidos, podemos encontrar en el mercado tripa natural o tripa artificial. Vamos a verlo m\u00e1s detallado.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/new.jamonlovers.es\/?p=10141\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Embutido: tripa natural vs tripa artificial - Jamon Lovers\" \/>\n<meta property=\"og:description\" content=\"Cuando hablamos de los embutidos, podemos encontrar en el mercado tripa natural o tripa artificial. Vamos a verlo m\u00e1s detallado.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/new.jamonlovers.es\/?p=10141\" \/>\n<meta property=\"og:site_name\" content=\"Jamon Lovers\" \/>\n<meta property=\"article:published_time\" content=\"2018-04-19T17:24:11+00:00\" \/>\n<meta name=\"author\" content=\"Miriam Lopez Ortega\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Miriam Lopez Ortega\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/new.jamonlovers.es\/?p=10141\",\"url\":\"https:\/\/new.jamonlovers.es\/?p=10141\",\"name\":\"Embutido: tripa natural vs tripa artificial - Jamon Lovers\",\"isPartOf\":{\"@id\":\"https:\/\/new.jamonlovers.es\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/new.jamonlovers.es\/?p=10141#primaryimage\"},\"image\":{\"@id\":\"https:\/\/new.jamonlovers.es\/?p=10141#primaryimage\"},\"thumbnailUrl\":\"\",\"datePublished\":\"2018-04-19T17:24:11+00:00\",\"author\":{\"@id\":\"https:\/\/new.jamonlovers.es\/#\/schema\/person\/141568a4bae0449c3b0be8f5acfdcff5\"},\"description\":\"Cuando hablamos de los embutidos, podemos encontrar en el mercado tripa natural o tripa artificial. Vamos a verlo m\u00e1s detallado.\",\"breadcrumb\":{\"@id\":\"https:\/\/new.jamonlovers.es\/?p=10141#breadcrumb\"},\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/new.jamonlovers.es\/?p=10141\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\/\/new.jamonlovers.es\/?p=10141#primaryimage\",\"url\":\"\",\"contentUrl\":\"\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/new.jamonlovers.es\/?p=10141#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\/\/new.jamonlovers.es\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Embutido: tripa natural vs tripa artificial\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/new.jamonlovers.es\/#website\",\"url\":\"https:\/\/new.jamonlovers.es\/\",\"name\":\"Jamon Lovers\",\"description\":\"Nuestra misi\u00f3n es conectar a las personas con el mundo del jam\u00f3n. Aprende sobre el jam\u00f3n, sus tipolog\u00edas, diferencias, noticias, tutoriales y curiosidades... todo sobre jam\u00f3n, jam\u00f3n serrano, jam\u00f3n ib\u00e9rico...\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/new.jamonlovers.es\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"es\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/new.jamonlovers.es\/#\/schema\/person\/141568a4bae0449c3b0be8f5acfdcff5\",\"name\":\"Miriam Lopez Ortega\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\/\/new.jamonlovers.es\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/d6ad1b75c65f4c0156854716b05af5c0a4d008211e1ee8f97640d51245b2d26b?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/d6ad1b75c65f4c0156854716b05af5c0a4d008211e1ee8f97640d51245b2d26b?s=96&d=mm&r=g\",\"caption\":\"Miriam Lopez Ortega\"},\"sameAs\":[\"https:\/\/new.jamonlovers.es\"],\"url\":\"https:\/\/new.jamonlovers.es\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Embutido: tripa natural vs tripa artificial - Jamon Lovers","description":"Cuando hablamos de los embutidos, podemos encontrar en el mercado tripa natural o tripa artificial. Vamos a verlo m\u00e1s detallado.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/new.jamonlovers.es\/?p=10141","og_locale":"es_ES","og_type":"article","og_title":"Embutido: tripa natural vs tripa artificial - Jamon Lovers","og_description":"Cuando hablamos de los embutidos, podemos encontrar en el mercado tripa natural o tripa artificial. Vamos a verlo m\u00e1s detallado.","og_url":"https:\/\/new.jamonlovers.es\/?p=10141","og_site_name":"Jamon Lovers","article_published_time":"2018-04-19T17:24:11+00:00","author":"Miriam Lopez Ortega","twitter_card":"summary_large_image","twitter_misc":{"Escrito por":"Miriam Lopez Ortega","Tiempo de lectura":"3 minutos"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/new.jamonlovers.es\/?p=10141","url":"https:\/\/new.jamonlovers.es\/?p=10141","name":"Embutido: tripa natural vs tripa artificial - Jamon Lovers","isPartOf":{"@id":"https:\/\/new.jamonlovers.es\/#website"},"primaryImageOfPage":{"@id":"https:\/\/new.jamonlovers.es\/?p=10141#primaryimage"},"image":{"@id":"https:\/\/new.jamonlovers.es\/?p=10141#primaryimage"},"thumbnailUrl":"","datePublished":"2018-04-19T17:24:11+00:00","author":{"@id":"https:\/\/new.jamonlovers.es\/#\/schema\/person\/141568a4bae0449c3b0be8f5acfdcff5"},"description":"Cuando hablamos de los embutidos, podemos encontrar en el mercado tripa natural o tripa artificial. Vamos a verlo m\u00e1s detallado.","breadcrumb":{"@id":"https:\/\/new.jamonlovers.es\/?p=10141#breadcrumb"},"inLanguage":"es","potentialAction":[{"@type":"ReadAction","target":["https:\/\/new.jamonlovers.es\/?p=10141"]}]},{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/new.jamonlovers.es\/?p=10141#primaryimage","url":"","contentUrl":""},{"@type":"BreadcrumbList","@id":"https:\/\/new.jamonlovers.es\/?p=10141#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Portada","item":"https:\/\/new.jamonlovers.es\/"},{"@type":"ListItem","position":2,"name":"Embutido: tripa natural vs tripa artificial"}]},{"@type":"WebSite","@id":"https:\/\/new.jamonlovers.es\/#website","url":"https:\/\/new.jamonlovers.es\/","name":"Jamon Lovers","description":"Nuestra misi\u00f3n es conectar a las personas con el mundo del jam\u00f3n. Aprende sobre el jam\u00f3n, sus tipolog\u00edas, diferencias, noticias, tutoriales y curiosidades... todo sobre jam\u00f3n, jam\u00f3n serrano, jam\u00f3n ib\u00e9rico...","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/new.jamonlovers.es\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"es"},{"@type":"Person","@id":"https:\/\/new.jamonlovers.es\/#\/schema\/person\/141568a4bae0449c3b0be8f5acfdcff5","name":"Miriam Lopez Ortega","image":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/new.jamonlovers.es\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/d6ad1b75c65f4c0156854716b05af5c0a4d008211e1ee8f97640d51245b2d26b?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/d6ad1b75c65f4c0156854716b05af5c0a4d008211e1ee8f97640d51245b2d26b?s=96&d=mm&r=g","caption":"Miriam Lopez Ortega"},"sameAs":["https:\/\/new.jamonlovers.es"],"url":"https:\/\/new.jamonlovers.es\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/new.jamonlovers.es\/index.php?rest_route=\/wp\/v2\/posts\/10141","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/new.jamonlovers.es\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/new.jamonlovers.es\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/new.jamonlovers.es\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/new.jamonlovers.es\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10141"}],"version-history":[{"count":0,"href":"https:\/\/new.jamonlovers.es\/index.php?rest_route=\/wp\/v2\/posts\/10141\/revisions"}],"wp:attachment":[{"href":"https:\/\/new.jamonlovers.es\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10141"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/new.jamonlovers.es\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10141"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/new.jamonlovers.es\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10141"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}