ES2200644B1 - 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
ES2200644B1
ES2200644B1 ES200101938A ES200101938A ES2200644B1 ES 2200644 B1 ES2200644 B1 ES 2200644B1 ES 200101938 A ES200101938 A ES 200101938A ES 200101938 A ES200101938 A ES 200101938A ES 2200644 B1 ES2200644 B1 ES 2200644B1
Authority
ES
Spain
Prior art keywords
sodium content
products
manufacturing process
low sodium
salazon
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.)
Expired - Fee Related
Application number
ES200101938A
Other languages
English (en)
Other versions
ES2200644A1 (es
Inventor
Gaizka Aurrecoechea Cusumano
Irene Garcia Palacios
Carlos Bald Garmendia
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
Original Assignee
Fundacion Azti
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 filed Critical Fundacion Azti
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 ES2200644A1 (es) 2004-03-01
ES2200644B1 true 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 (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2458390A1 (es) * 2012-09-19 2014-05-05 Álvaro REAL PÉREZ Método para reducir un mínimo del 65% el sodio en la maduración de la anchoa

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2325195B1 (es) * 2007-04-25 2010-05-14 Consorcio Español Conservero, S.A. Proceso de elaboracion de una anchoa y filetes de esta con contenido reducido en sal y productos asi obtenidos.
ES2605203B1 (es) * 2015-09-11 2017-11-10 Conservas Codesa, S.L. Proceso de semiconserva de anchoas en salazón y anchoa que se obtiene con dicho proceso

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
US5562942A (en) * 1993-10-05 1996-10-08 Koh; Hen-Sik Salt compositions

Family Cites Families (3)

* 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
JPH0697972B2 (ja) * 1985-08-06 1994-12-07 味の素株式会社 カリウムを含有する食品
JP3225418B2 (ja) * 1993-02-04 2001-11-05 利彦 市原 魚類魚卵類の塩蔵品の製法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
US5562942A (en) * 1993-10-05 1996-10-08 Koh; Hen-Sik Salt compositions

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2458390A1 (es) * 2012-09-19 2014-05-05 Álvaro REAL PÉREZ Método para reducir un mínimo del 65% el sodio en la maduración de la anchoa

Also Published As

Publication number Publication date
ES2200644A1 (es) 2004-03-01

Similar Documents

Publication Publication Date Title
Oguzhan et al. Effect of salting and packaging treatments on fresh rainbow trout (Oncorhynchus mykiss) fillets during storage at refrigerator temperatures
CN102960426A (zh) 冷冻调理鱿鱼片及其加工方法
GB2408440A (en) Aseptic production of meat-based foodstuffs
AR013594A1 (es) Proceso para producir un sabor a carne y el metodo para saborizar un producto alimenticio con dicho sabor a carne
RU2004130380A (ru) Способ производства консервов "салат осенний из овощей с рыбой"
ES2200644B1 (es) Proceso de fabricacion de anchoa en salazon y de filetes de esta, con bajo contenido en sodio y productos asi obtenidos.
US20160324197A1 (en) Compositions and methods for reducing mercury in food
RU2004130381A (ru) Способ производства консервов "салат из копченой рыбы с овощами"
KR100903200B1 (ko) 오징어를 주원료로 하는 오징어 스테이크 제조 방법 및그에 따라 제조된 오징어 스테이크
RU2004130053A (ru) Способ производства консервов "котлеты обские"
CN110432449A (zh) 一种低盐腌肉制品的腌制方法
CN101731307A (zh) 一种生鱼加工方法
WO2004040987A8 (ja) 塩干品の製造方法および塩干品
JP3550760B2 (ja) だし製品の製造法
EP0687423A3 (de) Bärlauch (Allium ursinum), insbesondere als Gewürz, Verfahren zu seiner Aufbereitung und Verwendung
ES2042413B1 (es) Perfeccionamientos en el proceso de fabricacion de sobrasada madurada envasada.
KR20170043909A (ko) 밀감나무를 이용한 훈연 바다송어 제조방법
JP2010148390A (ja) 魚類の味噌〆物製造方法
Caviar Vladimir I. Shenderyuk and Piotr J. Bykowski
RU2004130383A (ru) Способ получения консервов "салат из копченой рыбы с овощами"
Budaraga Effect of Combination Treatment of Concentration Liquid Smoke, Immersion Duration. Packaging and Old Type Storage different Levels of Fat Fish Tilapia Fillet (Oreochromis niloticus)
GB730217A (en) Improvements in or relating to the preservation of fish
JPH10327799A (ja) 采藻塩の製造法
KR20010100163A (ko) 생선.육류.야채 냄새 제거 와 습도조절 및 운송시 변질을완화 할수 있는 참숯 및 통보리를 이용한 포장 방법에 관한
PH22018001481U1 (en) Composition of pickled gonads of sea urchin (tripneustes gratilla)

Legal Events

Date Code Title Description
EC2A Search report published

Date of ref document: 20040301

Kind code of ref document: A1

FG2A Definitive protection

Ref document number: 2200644B1

Country of ref document: ES

FD2A Announcement of lapse in spain

Effective date: 20180807