Moreno Rojas Rafael, Moreno Ortega Alicia, Medina Canalejo Luis M, Vioque Amor Montserrat, Cámara Martos Fernando
Departamento de Bromatología y Tecnología de los Alimentos. Universidad de Córdoba. Córdoba.
Nutr Hosp. 2016 Feb 16;33(1):111-7. doi: 10.20960/nh.38.
Background: Salmorejo is gaining national reputation and international recognition. However, there are many different forms to prepare it and, therefore, the organoleptic and nutritional properties of the plateful may differ. Material and methods: In order to make standardization of salmorejoand its ways of production, which allow the protection of its identity and, furthermore, its nutritional characterization, around the 83% of catering establishments were surveyed in Cordoba (excluding suburbs and industrial area), to investigate how they produce this dish, as to name, ingredients, preparation, price, etc. They were personally given a survey with 55 questions divided into 6 sections. Results: The result is that only 21% of establishments used the name “salmorejo cordobés”, the ingredients used, consistently statistically adjusted to a previous proposal of systematization and nutritional assessment, based on literature data and broadcast in over 50 languages which corresponds to 1.000 g tomato, 200 g telerabread, 100 g of extra virgin olive oil, 5 g Montalbangarlic and 10g of salt. Then, 100g of this product corresponds to 117.4 kcal, 1.8 g protein, 8.1 g fat, 9.9 g carbohydrate, 1.2 g fiber and 380.7 mg of sodium. A minority of the establishments used vinegar like an extra ingredient (18% of surveys) and the majority used little pieces of ham and boiled egg as garnish. While more than 25% add a trickle of oil on the finished product. It is made mainly through glass mixer or food processor, being the majority recipe used form of family origin. Although salmorejowas traditionally considered a food for summer, 78% of establishments have it all year round. 94% of establishments consider it among the ten most ordered dishes, and in 18% it is the most ordered dish of the establishment. There is no relationship between the amount of salmorejo served with the price of the plateful, the latter being in line with other prices of the rest of establishment. Conclusions: With these results and the previous data obtained by bibliographic means, we have conditions necessary to standardize the salmorejo cordobés both for possible shelter of protected designation and to establish its nutritional value, that can be collected in compositional databases and nutrition software, to evaluate surveys or development diets.
西班牙冷汤（Salmorejo）正在获得全国声誉和国际认可。然而，它有许多不同的制作形式，因此，一盘菜的感官和营养特性可能会有所不同。材料与方法：为了使西班牙冷汤及其制作方法标准化，以保护其特色，并进一步对其进行营养特性描述，我们对科尔多瓦省（不包括郊区和工业区）约83%的餐饮场所进行了调查，以了解他们如何制作这道菜，包括名称、食材、制作方法、价格等。我们亲自给他们发放了一份包含55个问题的调查问卷，分为6个部分。结果：结果显示，只有21%的场所使用“科尔多瓦西班牙冷汤（salmorejo cordobés）”这个名称，所使用的食材在统计上与之前基于文献数据并以50多种语言发布的系统化和营养评估建议一致，即1000克番茄、200克特莱拉面包、100克特级初榨橄榄油、5克蒙塔尔班大蒜和10克盐。那么，100克这种产品含有117.4千卡热量、1.8克蛋白质、8.1克脂肪、9.9克碳水化合物、1.2克纤维和380.7毫克钠。少数场所将醋作为额外食材使用（18%的调查结果），大多数场所使用小块火腿和煮鸡蛋作为配菜。超过25%的场所会在成品上滴上少许油。它主要通过玻璃搅拌机或食品加工机制作，大多数食谱采用家庭传统形式。尽管西班牙冷汤传统上被认为是夏季食品，但78%的场所全年供应。94%的场所认为它是点单量最高的十道菜之一，18%的场所中它是点单量最高的菜品。一份西班牙冷汤的量与一盘菜的价格之间没有关系，后者与场所其他菜品的价格相符。结论：根据这些结果以及之前通过文献研究获得的数据，我们具备了将科尔多瓦西班牙冷汤标准化的必要条件，既可以为其申请受保护的地理标志，也可以确定其营养价值，这些信息可以收录在成分数据库和营养软件中，用于评估调查或制定饮食计划。
