ES2142233A1 - Process for manufacturing agglutinated fillings for table olives and other products capable of being stuffed - Google Patents
Process for manufacturing agglutinated fillings for table olives and other products capable of being stuffedInfo
- Publication number
- ES2142233A1 ES2142233A1 ES009701421A ES9701421A ES2142233A1 ES 2142233 A1 ES2142233 A1 ES 2142233A1 ES 009701421 A ES009701421 A ES 009701421A ES 9701421 A ES9701421 A ES 9701421A ES 2142233 A1 ES2142233 A1 ES 2142233A1
- Authority
- ES
- Spain
- Prior art keywords
- percentages
- agglutinated
- stuffed
- fillings
- manufacturing
- 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
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
It consists in mixing, during grinding, the specific starting product (pepper, lemon, orange, garlic, onion, capers, anchovy, tuna, salmon, hot pepper or almond), previously processed into the form of cremogenated, dehydrated or lyophylized (freeze-dried) substances, and in percentages of between 5% and 75%, with between 0.3% and 3% alginate and with between 0.10% and 3% of guar gum and also natural flavouring in percentages between 0.05% and 2%, and food colouring between 0.01% and 0.50%, adding water up to 100%, this producing an agglutinated filling produced in the form of a continuous strip, whilst, in the form of a mass for injection, in each case the percentages of the specific product are maintained, namely alginate, guar gum and natural flavouring, except for the food colouring, which is replaced by a greater percentage of water.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES009701421A ES2142233B1 (en) | 1997-06-27 | 1997-06-27 | MANUFACTURING PROCEDURE OF AGGLUTINED FILLINGS FOR TABLE OLIVES AND OTHER PRODUCTS SUSCEPTIBLE TO BE FILLED. |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES009701421A ES2142233B1 (en) | 1997-06-27 | 1997-06-27 | MANUFACTURING PROCEDURE OF AGGLUTINED FILLINGS FOR TABLE OLIVES AND OTHER PRODUCTS SUSCEPTIBLE TO BE FILLED. |
Publications (2)
Publication Number | Publication Date |
---|---|
ES2142233A1 true ES2142233A1 (en) | 2000-04-01 |
ES2142233B1 ES2142233B1 (en) | 2000-11-16 |
Family
ID=8299847
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES009701421A Expired - Fee Related ES2142233B1 (en) | 1997-06-27 | 1997-06-27 | MANUFACTURING PROCEDURE OF AGGLUTINED FILLINGS FOR TABLE OLIVES AND OTHER PRODUCTS SUSCEPTIBLE TO BE FILLED. |
Country Status (1)
Country | Link |
---|---|
ES (1) | ES2142233B1 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7534185B2 (en) | 2004-02-16 | 2009-05-19 | Juan Ramon Goma Ayats | Continually variable transmission |
ES2414288A1 (en) * | 2013-05-24 | 2013-07-18 | Universidad de Córdoba | Olive stuffing paste |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2009190A6 (en) * | 1988-03-14 | 1989-09-01 | Miguel Angel Palomo S A | Edible heat-stable hydro-colloid mfr. for olive stuffing |
ES2046138A1 (en) * | 1992-07-06 | 1994-01-16 | Cuadrado Aniceto Marin | Anchovy filling prepn. for stuffing olives - by mixing lyophilised anchovy powder, sodium glutamate, guar gum, sodium alginate and water in liquidiser |
ES2078881A1 (en) * | 1994-05-20 | 1995-12-16 | Alvarez Antonio F Munoz | Process for producing a mass for stuffing olives |
-
1997
- 1997-06-27 ES ES009701421A patent/ES2142233B1/en not_active Expired - Fee Related
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2009190A6 (en) * | 1988-03-14 | 1989-09-01 | Miguel Angel Palomo S A | Edible heat-stable hydro-colloid mfr. for olive stuffing |
ES2046138A1 (en) * | 1992-07-06 | 1994-01-16 | Cuadrado Aniceto Marin | Anchovy filling prepn. for stuffing olives - by mixing lyophilised anchovy powder, sodium glutamate, guar gum, sodium alginate and water in liquidiser |
ES2078881A1 (en) * | 1994-05-20 | 1995-12-16 | Alvarez Antonio F Munoz | Process for producing a mass for stuffing olives |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7534185B2 (en) | 2004-02-16 | 2009-05-19 | Juan Ramon Goma Ayats | Continually variable transmission |
ES2414288A1 (en) * | 2013-05-24 | 2013-07-18 | Universidad de Córdoba | Olive stuffing paste |
WO2014188048A1 (en) * | 2013-05-24 | 2014-11-27 | Universidad de Córdoba | Olive stuffing paste |
Also Published As
Publication number | Publication date |
---|---|
ES2142233B1 (en) | 2000-11-16 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
ZA842754B (en) | Preparation of vegetable pastas | |
AR029191A1 (en) | PROCEDURE TO PREPARE LAMINABLE POPE MASS FROM CRUDE POPE | |
UA19172A (en) | Composition for making lyophilized food product and method to produce it | |
AU735385B2 (en) | Vital wheat gluten extract | |
GB1491624A (en) | Edible soy protein containing simulated meat product | |
DE69328785D1 (en) | COOKED RICE PRODUCT AND METHOD FOR PRODUCING THE SAME | |
IL121522A (en) | Process for preparing a seasoning sauce using smoked pork rind | |
ES2142233A1 (en) | Process for manufacturing agglutinated fillings for table olives and other products capable of being stuffed | |
AU5653296A (en) | Mechanized food-manufacturing process | |
EP1269858A3 (en) | Method for preparing a puffed grain food product and a puffed grain food product | |
ES2036470B1 (en) | A HAMBURGER TYPE FOOD PRODUCT | |
ES2016917A6 (en) | Foodstuffs containing konjak paste | |
JPS621911Y2 (en) | ||
CA2115354A1 (en) | Poultry-Derived Ground Red Meat Substitute and Its Method of Manufacture | |
KR960016753A (en) | Cooked Chicken Seasoning and Manufacturing Method | |
ES2125197A1 (en) | Process for manufacturing a tuna hamburger (tuna burger) and product thus obtained | |
ES2137899A1 (en) | Process to make a meat-based product consisting of lean mince meat, bacon and small lumps of chopped meat provides distinctive flavor combination | |
ES2078881A1 (en) | Process for producing a mass for stuffing olives | |
JPS5661979A (en) | Preparation of food from regenerated meat of crab leg | |
ES2136579A1 (en) | Process and product for cooking poultry | |
JPS5648868A (en) | Production of eel hamburger | |
JPS55108275A (en) | Novel product of fish and meat paste | |
DE19954985A1 (en) | Food product comprising sauerkraut and meat useful for making sausages or rissoles | |
KR960000054A (en) | Method of making simple homemade | |
KR940013351A (en) | Seasoned rice cake manufacturing method |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
EC2A | Search report published |
Date of ref document: 20000401 Kind code of ref document: A1 Effective date: 20000401 |
|
FD2A | Announcement of lapse in spain |
Effective date: 20171004 |