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 liquidiserInfo
- 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
Links
Landscapes
- 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.
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)
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)
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 |
-
1992
- 1992-07-06 ES ES09201393A patent/ES2046138B1/en not_active Expired - Fee Related
Patent Citations (7)
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)
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 |