ES2508390B2 - Packaging procedure and sterilization of black olives in the absence of brine - Google Patents

Packaging procedure and sterilization of black olives in the absence of brine Download PDF

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Publication number
ES2508390B2
ES2508390B2 ES201330536A ES201330536A ES2508390B2 ES 2508390 B2 ES2508390 B2 ES 2508390B2 ES 201330536 A ES201330536 A ES 201330536A ES 201330536 A ES201330536 A ES 201330536A ES 2508390 B2 ES2508390 B2 ES 2508390B2
Authority
ES
Spain
Prior art keywords
olives
brine
sterilization
absence
plastic bags
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
ES201330536A
Other languages
Spanish (es)
Other versions
ES2508390A1 (en
Inventor
José Miguel VARGAS GONZÁLEZ
Luis Rejano Zapata
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.)
AGRO SEVILLA ACEITUNAS S COOP AND
Original Assignee
AGRO SEVILLA ACEITUNAS S COOP AND
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 AGRO SEVILLA ACEITUNAS S COOP AND filed Critical AGRO SEVILLA ACEITUNAS S COOP AND
Priority to ES201330536A priority Critical patent/ES2508390B2/en
Publication of ES2508390A1 publication Critical patent/ES2508390A1/en
Application granted granted Critical
Publication of ES2508390B2 publication Critical patent/ES2508390B2/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
    • A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Management, Administration, Business Operations System, And Electronic Commerce (AREA)

Abstract

Procedimiento de envasado y esterilización de aceitunas negras en ausencia de salmuera.#Permite prescindir de líquido de gobierno (salmuera) y de aditivos, manteniendo las características organolépticas de las aceitunas, siendo éstas envasadas y conservadas en bolsas de plástico de volumen y peso mínimos, destacando fundamentalmente dicho procedimiento por comprender las siguientes fases: a) mantenimiento y conservación inicial en salmuera; b) clasificación y selección de las aceitunas negras aptas para el consumo, desechando las no aptas; c) oxidación de las aceitunas negras seleccionadas; d) mecanización de las aceitunas; e) lavado de acondicionamiento de las aceitunas para una homogeneización de sus características fisicoquímicas; f) escurrido de las aceitunas; g) envasado en seco de las aceitunas en bolsas de plástico en ausencia de salmuera; y h) esterilización de las bolsas de plástico mediante un tratamiento de temperatura y presión especialmente diseñado para mantener las propiedades organolépticas de las aceitunas negras, al mismo tiempo que garantiza la inviolabilidad de las bolsas de plástico.Packaging procedure and sterilization of black olives in the absence of brine. # It allows to dispense with government liquid (brine) and additives, maintaining the organoleptic characteristics of the olives, these being packaged and preserved in plastic bags of minimum volume and weight, fundamentally highlighting said procedure for understanding the following phases: a) initial maintenance and conservation in brine; b) classification and selection of black olives suitable for consumption, discarding unfit ones; c) oxidation of selected black olives; d) mechanization of olives; e) conditioning washing of olives for homogenization of their physicochemical characteristics; f) drained from olives; g) dry packing of olives in plastic bags in the absence of brine; and h) sterilization of plastic bags by means of a temperature and pressure treatment specially designed to maintain the organoleptic properties of black olives, while ensuring the inviolability of plastic bags.

Description



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Claims (1)



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ES201330536A 2013-04-16 2013-04-16 Packaging procedure and sterilization of black olives in the absence of brine Expired - Fee Related ES2508390B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES201330536A ES2508390B2 (en) 2013-04-16 2013-04-16 Packaging procedure and sterilization of black olives in the absence of brine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES201330536A ES2508390B2 (en) 2013-04-16 2013-04-16 Packaging procedure and sterilization of black olives in the absence of brine

Publications (2)

Publication Number Publication Date
ES2508390A1 ES2508390A1 (en) 2014-10-16
ES2508390B2 true ES2508390B2 (en) 2015-05-06

Family

ID=51688490

Family Applications (1)

Application Number Title Priority Date Filing Date
ES201330536A Expired - Fee Related ES2508390B2 (en) 2013-04-16 2013-04-16 Packaging procedure and sterilization of black olives in the absence of brine

Country Status (1)

Country Link
ES (1) ES2508390B2 (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8913518B2 (en) 2012-08-03 2014-12-16 Intel Corporation Enhanced node B, user equipment and methods for discontinuous reception in inter-ENB carrier aggregation
US9363702B2 (en) 2012-08-03 2016-06-07 Intel Corporation Method and system for enabling device-to-device communication
US9036603B2 (en) 2012-08-03 2015-05-19 Intel Corporation Network assistance for device-to-device discovery
CN104471876B (en) 2012-08-03 2018-08-10 英特尔公司 Include the 3GPP/M2M method and apparatus of equipment triggering recall/replacement feature
US9191828B2 (en) 2012-08-03 2015-11-17 Intel Corporation High efficiency distributed device-to-device (D2D) channel access

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1852941A (en) * 1930-04-02 1932-04-05 Stewart Curtis Packers Inc Method of treating and packaging ripe or green olives
US4664926A (en) * 1985-12-02 1987-05-12 Early California Foods, Inc. Method for processing black ripe olives
ES2011725A6 (en) * 1988-12-02 1990-02-01 Ser Gonzalez Clemente Del Machine for pasteurizing packable food products, in particular olives
FR2767648A1 (en) * 1997-09-03 1999-03-05 Jean Claude Villaret Process for cooking olives with various flavorings then washing the olives free from other material
GR1003443B (en) * 1999-09-02 2000-10-02 Treatment and preservation method for olives and figs
ES2208113B1 (en) * 2002-11-21 2006-02-16 Exoliva, S.A. PROCEDURE FOR THE PREPARATION OF BLACK OLIVES, BLACKED BY ALKALINE OXIDATION, PACKED AND STERILIZED IN THE ABSENCE OF SALMUERA.
ES2224880B1 (en) * 2003-08-22 2007-02-16 Pablo Lou Beltran, S.L. PROCEDURE FOR THE ELABORATION OF BLACK OLIVES WITHOUT SALT, WITH A VIEW OF THEIR CONSERVATION.
ES2364917B1 (en) * 2010-03-05 2012-04-24 Tanio, S.A. (Sociedad Unipersonal) PROCEDURE FOR PACKING AND STERILIZING OLIVES AND PRODUCT OF OLIVES IN SALMUERA PACKAGED AND STERILIZED IN METALLIC PACKAGING.
WO2012131115A1 (en) * 2011-04-01 2012-10-04 Tanio, S. A. (Sociedad Unipersonal) Method for packaging and sterilizing olives and product consisting of olives in brine packaged and sterilized in a metal container

Also Published As

Publication number Publication date
ES2508390A1 (en) 2014-10-16

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