ES2046138A1 - Anchovy filling prepn. for stuffing olives - by mixing lyophilised anchovy powder, sodium glutamate, guar gum, sodium alginate and water in liquidiser - Google Patents

Anchovy filling prepn. for stuffing olives - by mixing lyophilised anchovy powder, sodium glutamate, guar gum, sodium alginate and water in liquidiser

Info

Publication number
ES2046138A1
ES2046138A1 ES9201393A ES9201393A ES2046138A1 ES 2046138 A1 ES2046138 A1 ES 2046138A1 ES 9201393 A ES9201393 A ES 9201393A ES 9201393 A ES9201393 A ES 9201393A ES 2046138 A1 ES2046138 A1 ES 2046138A1
Authority
ES
Spain
Prior art keywords
anchovy
water
guar gum
sodium
sodium alginate
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
ES9201393A
Other languages
Spanish (es)
Other versions
ES2046138B1 (en
Inventor
Cuadrado Aniceto Marin
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 ES09201393A priority Critical patent/ES2046138B1/en
Publication of ES2046138A1 publication Critical patent/ES2046138A1/en
Application granted granted Critical
Publication of ES2046138B1 publication Critical patent/ES2046138B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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  • Jellies, Jams, And Syrups (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

The process to make anchovy paste for stuffing olives relies on the use of powdered freeze-dried anchovies, whose characteristics do not change over time, instead of salted anchovies, with the degenerative risk they present. To make paste from freeze-dried anchovies, mix the following compounds in a mill with blades: freeze-dried anchovies (previously devoid of water) 4-6%, sodium glutamate 2/3%, guar gum 1%, sodium alginate 3-5%, and make up the remaining percentage with water (to 100%). Mix the ingredients in a mill with blades for 6 or 8 minutes to obtain the paste for stuffing olives.A mixt. of 4-6% lyophilised anchovy (with water previously removed), sodium glutamate (2/3 %), guar gum (1%), sodium alginate (3-5%) and remainder water is agitated in a cutting mill for 6-8 mins.
ES09201393A 1992-07-06 1992-07-06 PROCESS OF ELABORATION OF ANCHOVY MASSES FOR STUFFED WITH OLIVES. Expired - Fee Related ES2046138B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES09201393A ES2046138B1 (en) 1992-07-06 1992-07-06 PROCESS OF ELABORATION OF ANCHOVY MASSES FOR STUFFED WITH OLIVES.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES09201393A ES2046138B1 (en) 1992-07-06 1992-07-06 PROCESS OF ELABORATION OF ANCHOVY MASSES FOR STUFFED WITH OLIVES.

Publications (2)

Publication Number Publication Date
ES2046138A1 true ES2046138A1 (en) 1994-01-16
ES2046138B1 ES2046138B1 (en) 1994-09-01

Family

ID=8277552

Family Applications (1)

Application Number Title Priority Date Filing Date
ES09201393A Expired - Fee Related ES2046138B1 (en) 1992-07-06 1992-07-06 PROCESS OF ELABORATION OF ANCHOVY MASSES FOR STUFFED WITH OLIVES.

Country Status (1)

Country Link
ES (1) ES2046138B1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2142233A1 (en) * 1997-06-27 2000-04-01 Balbuena Francisco J Velazquez Process for manufacturing agglutinated fillings for table olives and other products capable of being stuffed
ES2165805A1 (en) * 2000-05-17 2002-03-16 Tecnologia De Procesos Aliment Succedaneum of anchovy is produced from composition of minced fish muscle and paste of ground anchovy, complemented with series of secondary ingredients
ES2351754A1 (en) * 2009-07-09 2011-02-10 Rellenos Del Sur, S.L. Filling product for olives, method and device for the preparation of the mentioned product and oil filled with this product. (Machine-translation by Google Translate, not legally binding)

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3772982A (en) * 1971-12-16 1973-11-20 Fmc Corp Olive stuffing machine
ES477068A1 (en) * 1979-01-23 1979-08-01 Sanchez Roncero Fidel Stabilising and preserving anchovies stuffing in olives - using extracts of algae or gum or cellulose derivs. as binder (PT 16.6.80)
ES463567A1 (en) * 1977-09-15 1979-10-16 Scm Corp A procedure to prepare reconstituted pepper (Machine-translation by Google Translate, not legally binding)
ES8204288A1 (en) * 1981-07-14 1982-05-01 Sanchez Roncero Fidel Procedure for the stabilization and conservation of the filling of anchovy in olives (Machine-translation by Google Translate, not legally binding)
ES8700027A1 (en) * 1984-11-21 1986-04-01 Racionalizacion Y Mecanizacion Method of stuffing pitted olives with anchovies
ES2000012A6 (en) * 1986-06-26 1987-08-01 Racionalizacion Y Mecanizacion Olive stuffing compsns.
ES2009190A6 (en) * 1988-03-14 1989-09-01 Miguel Angel Palomo S A Edible heat-stable hydro-colloid mfr. for olive stuffing

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3772982A (en) * 1971-12-16 1973-11-20 Fmc Corp Olive stuffing machine
ES463567A1 (en) * 1977-09-15 1979-10-16 Scm Corp A procedure to prepare reconstituted pepper (Machine-translation by Google Translate, not legally binding)
ES477068A1 (en) * 1979-01-23 1979-08-01 Sanchez Roncero Fidel Stabilising and preserving anchovies stuffing in olives - using extracts of algae or gum or cellulose derivs. as binder (PT 16.6.80)
ES8204288A1 (en) * 1981-07-14 1982-05-01 Sanchez Roncero Fidel Procedure for the stabilization and conservation of the filling of anchovy in olives (Machine-translation by Google Translate, not legally binding)
ES8700027A1 (en) * 1984-11-21 1986-04-01 Racionalizacion Y Mecanizacion Method of stuffing pitted olives with anchovies
ES2000012A6 (en) * 1986-06-26 1987-08-01 Racionalizacion Y Mecanizacion Olive stuffing compsns.
ES2009190A6 (en) * 1988-03-14 1989-09-01 Miguel Angel Palomo S A Edible heat-stable hydro-colloid mfr. for olive stuffing

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2142233A1 (en) * 1997-06-27 2000-04-01 Balbuena Francisco J Velazquez Process for manufacturing agglutinated fillings for table olives and other products capable of being stuffed
ES2165805A1 (en) * 2000-05-17 2002-03-16 Tecnologia De Procesos Aliment Succedaneum of anchovy is produced from composition of minced fish muscle and paste of ground anchovy, complemented with series of secondary ingredients
ES2351754A1 (en) * 2009-07-09 2011-02-10 Rellenos Del Sur, S.L. Filling product for olives, method and device for the preparation of the mentioned product and oil filled with this product. (Machine-translation by Google Translate, not legally binding)

Also Published As

Publication number Publication date
ES2046138B1 (en) 1994-09-01

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Legal Events

Date Code Title Description
GC2A Exploitation certificate registered application with search report

Effective date: 19960704

FD1A Patent lapsed

Effective date: 20030707