ES2200644A1 - Proceso de fabricacion de anchoa en salazon y de filetes de esta, con bajo contenido en sodio y productos asi obtenidos. - Google Patents

Proceso de fabricacion de anchoa en salazon y de filetes de esta, con bajo contenido en sodio y productos asi obtenidos.

Info

Publication number
ES2200644A1
ES2200644A1 ES200101938A ES200101938A ES2200644A1 ES 2200644 A1 ES2200644 A1 ES 2200644A1 ES 200101938 A ES200101938 A ES 200101938A ES 200101938 A ES200101938 A ES 200101938A ES 2200644 A1 ES2200644 A1 ES 2200644A1
Authority
ES
Spain
Prior art keywords
presalting
fillets
salting
fabrication
curing
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
ES200101938A
Other languages
English (en)
Other versions
ES2200644B1 (es
Inventor
Cusumano Gaizka Aurrecoechea
Palacios Irene Garcia
Garmendia Carlos Bald
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.)
Fundacion Azti Azti Fundazioa
Original Assignee
Fundacion Azti Azti Fundazioa
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 Fundacion Azti Azti Fundazioa filed Critical Fundacion Azti Azti Fundazioa
Priority to ES200101938A priority Critical patent/ES2200644B1/es
Publication of ES2200644A1 publication Critical patent/ES2200644A1/es
Application granted granted Critical
Publication of ES2200644B1 publication Critical patent/ES2200644B1/es
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Classifications

    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Meat, Egg Or Seafood Products (AREA)
  • Seasonings (AREA)
  • Detergent Compositions (AREA)

Abstract

Proceso de fabricación de anchoa en salazón y de filetes de ésta, con bajo contenido en sodio y productos así obtenidos. Reduce el contenido en sodio del producto en un mínimo del 50%, mediante: presalado (I) de la anchoa del boquerón o bocarte con sal hiposódica Morton (22 ºBé) durante 135 min; eviscerado (II) parcial y descabezado (1) de las piezas; lavado (III) del cuerpo (2) en salmuera (3) hiposódica (22 ºBé) durante 60 min; empacado (IV), prensado (V) y maduración (VI) a temperatura ambiente durante cuatro meses; refrigerado (VII) a entre 8 y 10ºC; y para la obtención (B) del filete se abren (VIII) las piezas, limpian (IX) y extraen (X) la espina (4), se introducen en recipientes y recubren (XI) de aceite vegetal (5).
ES200101938A 2001-08-22 2001-08-22 Proceso de fabricacion de anchoa en salazon y de filetes de esta, con bajo contenido en sodio y productos asi obtenidos. Expired - Fee Related ES2200644B1 (es)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES200101938A ES2200644B1 (es) 2001-08-22 2001-08-22 Proceso de fabricacion de anchoa en salazon y de filetes de esta, con bajo contenido en sodio y productos asi obtenidos.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES200101938A ES2200644B1 (es) 2001-08-22 2001-08-22 Proceso de fabricacion de anchoa en salazon y de filetes de esta, con bajo contenido en sodio y productos asi obtenidos.

Publications (2)

Publication Number Publication Date
ES2200644A1 true ES2200644A1 (es) 2004-03-01
ES2200644B1 ES2200644B1 (es) 2005-05-01

Family

ID=31970586

Family Applications (1)

Application Number Title Priority Date Filing Date
ES200101938A Expired - Fee Related ES2200644B1 (es) 2001-08-22 2001-08-22 Proceso de fabricacion de anchoa en salazon y de filetes de esta, con bajo contenido en sodio y productos asi obtenidos.

Country Status (1)

Country Link
ES (1) ES2200644B1 (es)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2325195A1 (es) * 2007-04-25 2009-08-27 Consorcio Español Conservero, S.A. Proceso de elaboracion de una anchoa y filetes de esta con contenido reducido en sal y productos asi obtenidos.
EP3348147A4 (en) * 2015-09-11 2019-03-27 Conservas Codesa, S.L. METHOD FOR THE HALF-CONSERVATION OF SALTED ANTS AND ANIMALS MANUFACTURED BY THIS METHOD

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2458390B1 (es) * 2012-09-19 2014-10-31 Álvaro REAL PÉREZ Método para reducir un mínimo del 65% el sodio en la maduración de la anchoa

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57163468A (en) * 1981-03-30 1982-10-07 Takeda Chem Ind Ltd Preparation of salted fish egg
US4560576A (en) * 1983-11-11 1985-12-24 The Secretary Of State For Defence In Her Britannic Majesty's Government Of The United Kingdom Of Great Britain And Northern Ireland Method of coating optical components
JPS6232855A (ja) * 1985-08-06 1987-02-12 Ajinomoto Co Inc カリウムを含有する食品
JPH06225689A (ja) * 1993-02-04 1994-08-16 Toshihiko Ichihara 魚類魚卵類の塩蔵品の製法および塩蔵用調味液
US5562942A (en) * 1993-10-05 1996-10-08 Koh; Hen-Sik Salt compositions

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57163468A (en) * 1981-03-30 1982-10-07 Takeda Chem Ind Ltd Preparation of salted fish egg
US4560576A (en) * 1983-11-11 1985-12-24 The Secretary Of State For Defence In Her Britannic Majesty's Government Of The United Kingdom Of Great Britain And Northern Ireland Method of coating optical components
JPS6232855A (ja) * 1985-08-06 1987-02-12 Ajinomoto Co Inc カリウムを含有する食品
JPH06225689A (ja) * 1993-02-04 1994-08-16 Toshihiko Ichihara 魚類魚卵類の塩蔵品の製法および塩蔵用調味液
US5562942A (en) * 1993-10-05 1996-10-08 Koh; Hen-Sik Salt compositions

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
[en linea] Recuperado el 02.02.2004. Recuperado de EPO PAJ Database & JP 62032855 A (AJINOMOTO CO INC) 12.02.1987 (resumen) *
[en linea]. Recuperado el 02.02.2004. Recuperado de EPO WPI Database. DW 198246, AN 1982-98346E & JP 57163468 A (TAKEDA CHEM IND LTD) 07.10.1982 (resumen) *
[en linea]. Recuperado el 02.02.2004. Recuperado de: EPO PAJ Database & JP 06225689 A (ICHIHARA TOSHIHIKO KATO TATSUO) 16.08.1994 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2325195A1 (es) * 2007-04-25 2009-08-27 Consorcio Español Conservero, S.A. Proceso de elaboracion de una anchoa y filetes de esta con contenido reducido en sal y productos asi obtenidos.
EP3348147A4 (en) * 2015-09-11 2019-03-27 Conservas Codesa, S.L. METHOD FOR THE HALF-CONSERVATION OF SALTED ANTS AND ANIMALS MANUFACTURED BY THIS METHOD

Also Published As

Publication number Publication date
ES2200644B1 (es) 2005-05-01

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