ES2527798A1 - Improved system for obtaining anchovy for consumption (Machine-translation by Google Translate, not legally binding) - Google Patents

Improved system for obtaining anchovy for consumption (Machine-translation by Google Translate, not legally binding) Download PDF

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Publication number
ES2527798A1
ES2527798A1 ES201300712A ES201300712A ES2527798A1 ES 2527798 A1 ES2527798 A1 ES 2527798A1 ES 201300712 A ES201300712 A ES 201300712A ES 201300712 A ES201300712 A ES 201300712A ES 2527798 A1 ES2527798 A1 ES 2527798A1
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anchovy
consumption
obtaining
tray
improved system
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ES201300712A
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ES2527798B1 (en
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Guillermo MADRIGAL BALLESTER
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    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
    • 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
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Inorganic Chemistry (AREA)
  • Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The improved system for obtaining anchovy for consumption, develops in successive phases until an anchovy suitable for consumption is obtained, without salt and low salt. To do this, the anchovy of its appendages, tail and fin is detached; it is washed with fresh water with a pressure jet to eliminate the scales. Likewise, the anchovy is opened in the middle longitudinally and belly, intestines and scales are extracted. Finally, it is sprinkled with natural lemon juice, pressed to extract the excess salt and salt water, its spine is extracted, filleted and olive oil and chopped garlic are added. (Machine-translation by Google Translate, not legally binding)

Description

DESCRIPCIÓN DESCRIPTION

Sistema mejorado de obtención de la anchoa para su consumo. Improved system of obtaining anchovy for consumption.

Objeto de la invención 5 Object of the invention 5

La invención objeto de la presente solicitud y memoria descriptiva consiste tal y como indica su título, en un sistema mejorado de obtención de la anchoa para su consumo y/ó, su conservación en recipientes para su transporte y distribución. The invention object of the present application and descriptive report consists, as indicated by its title, in an improved system for obtaining anchovy for consumption and / or conservation in containers for transport and distribution.

10  10

El dominio de la técnica y ámbito de aplicación industrial, se sitúa en el mundo de los alimentos preparados cuya transformación se produce sin cocción o alteración del producto original. The mastery of the technique and scope of industrial application, is located in the world of prepared foods whose transformation occurs without cooking or alteration of the original product.

Antecedentes de la invención 15 Background of the invention

No existe según el análisis del estado de la técnica, un producto de idénticas o parecidas características. According to the analysis of the state of the art, there is no product of identical or similar characteristics.

Así pues, el objeto de la invención que se preconiza, ofrece ventajas fundamentales para 20 su aplicación, no cubiertas por otros medios parecidos o alternativos. Thus, the object of the invention that is recommended offers fundamental advantages for its application, not covered by other similar or alternative means.

El "sistema mejorado de obtención de la anchoa para su consumo", inicia su proceso formando como producto base la anchoa enlatada, tal y como viene con la cola y la gaña. The "improved system for obtaining anchovy for consumption" begins its process by forming canned anchovy as a base product, as it comes with glue and ginger.

25  25

Sólo con el empleo de elementos naturales; agua, zumo de limón y presión por gravedad, se tratan las anchoas a fin de obtener un producto limpio de apéndices y escamas, sin espinas ni raspa ni tripas y con mínimo contenido en sal. Only with the use of natural elements; water, lemon juice and gravity pressure, anchovies are treated in order to obtain a clean product of appendages and scales, without spines or scrapes or guts and with minimal salt content.

En lo que es conocido por el inventor, experto en la materia, el objeto de la invención 30 constituye una importante novedad, que por las cualidades y ventajas que presenta, tiene un evidente interés industrial y comercial. In what is known by the inventor, skilled in the art, the object of the invention 30 constitutes an important novelty, which due to the qualities and advantages it presents, has an obvious industrial and commercial interest.

Descripción de la invención Description of the invention

35  35

El "Sistema mejorado de obtención de la anchoa para su consumo" lo forman diferentes fases de preparado de la anchoa partiendo de la anchoa en bruto ya enlatada. The "Improved system for obtaining anchovy for consumption" is formed by different phases of preparation of anchovy from raw canned anchovy.

En la primera fase se le corta a la anchoa la cola y la gaña y se dispone junto con otras en una bandeja de agua dulce. 40 In the first phase the tail and the gaña are cut to the anchovy and arranged together with others in a tray of fresh water. 40

Para quitar las escamas se procede en una segunda fase con agua a presión; esta operación se puede realizar con una pistola de agua de chorro fino a presión. To remove the scales proceed in a second phase with pressurized water; This operation can be carried out with a fine pressure water jet gun.

La tercera fase consiste en quitar la tripa interior y las espinas, todo ello bajo un chorro de 45 agua. The third phase consists of removing the inner gut and the spines, all under a stream of water.

La cuarta fase se inicia arreglando las anchoas enteras en una bandeja y se pone zumo de limón natural exprimido. The fourth phase begins by arranging whole anchovies on a tray and squeezed natural lemon juice.

50  fifty

Sobre dicha bandeja se aplica un peso, que al presionar las anchoas les extrae todo el agua salada que les queda, bajando así el nivel de sal para su consumo. On this tray a weight is applied, which when pressing the anchovies removes all the salt water they have left, thus lowering the level of salt for consumption.

Por último, se pone aceite y se abren las anchoas, se les quita la espina o raspa interior y se filetea. 5 Finally, oil is put on and the anchovies are opened, the inner spine or scrape is removed and filleted. 5

Además se ha previsto que la invención sea cómoda y fácil de utilizar y del mismo modo, su eliminación o desecho se produzca también de forma fácil y cómoda sin perjuicio para el medio ambiente. It is also provided that the invention is convenient and easy to use and, in the same way, its disposal or disposal also occurs easily and conveniently without prejudice to the environment.

10  10

Para complementar la descripción que seguidamente se va a realizar y con objeto de ayudar a una mejor comprensión de las características de la invención, se acompaña a la siguiente memoria descriptiva de tres hojas de dibujos en base a los cuales se comprenderán más fácilmente las innovaciones y ventajas del sistema objeto de la invención. 15 In order to complement the description that is going to be carried out below and in order to help a better understanding of the characteristics of the invention, the following descriptive report of three sheets of drawings is attached, based on which innovations will be more easily understood and advantages of the system object of the invention. fifteen

Breve descripción de los dibujos Brief description of the drawings

Para comprender el alcance de las características y ventajas del objeto de la invención, se acompaña al modelo, solicitud y memoria, nueve dibujos que complementa la 20 descripción de un modo de realización preferente que seguidamente se va a realizar, siendo su contenido no limitativo sino meramente ilustrativo. In order to understand the scope of the characteristics and advantages of the object of the invention, nine drawings are attached to the model, application and memory, which complements the description of a preferred embodiment which is then to be carried out, its content not being limiting but merely illustrative.

FIGURA - 1 FIGURE 1

25  25

(1) Lata (1) Can

FIGURA - 2 FIGURE - 2

(2) Corte de cola y gaña 30 (2) Cut of tail and rod 30

FIGURA - 3 FIGURE - 3

(3) Bandeja de limpieza (3) Cleaning tray

35  35

(4) Agua dulce (4) Freshwater

FIGURA - 4 FIGURE - 4

(5) Pistola de agua 40 (5) Water gun 40

(6) Agua dulce a presión (6) Freshwater under pressure

(7) Escamas (7) Scales

45  Four. Five

FIGURA - 5 FIGURE - 5

(8) Anchoa abierta (8) Anchovy open

(9) Tripas 50 (9) Guts 50

(10) Espinas (10) Thorns

(11) Chorro de agua dulce (11) Freshwater jet

FIGURA - 6 5 FIGURE - 6 5

(12) Bandeja de preparación (12) Preparation tray

(13) Zumo de limón (13) Lemon Juice

10  10

FIGURA - 7 FIGURE - 7

(14) Bandeja de escurrido (14) Drain tray

(15) Prensa 15 (15) Press 15

(16) Agua salada (16) Saltwater

FIGURA - 8 FIGURE - 8

20  twenty

(17) Apertura (17) Opening

(18) Espina central (18) Central spine

FIGURA - 9 25 FIGURE - 9 25

(19) Fileteado (19) Filleting

(20) Bandeja de presentación (20) Presentation tray

30  30

(21) Aceite (21) Oil

Descripción de una forma de realización preferente Description of a preferred embodiment

Figura 1.- El "sistema mejorado de obtención de la anchoa para su consumo", parte de un 35 producto semielaborado enlatado la (1) de la cuál se extraen las anchoas para su total elaboración. Figure 1.- The "improved system for obtaining anchovy for consumption", part of a canned semi-finished product, the (1) from which anchovies are extracted for its total elaboration.

Figura 2.- La primera operación es cortarle a la anchoa la cola y la gaña (2) y de este modo, eliminar sus apéndices. 40 Figure 2.- The first operation is to cut the tail and the spout (2) to the anchovy and thus eliminate its appendages. 40

Figura 3.- La anchoa así resultante se pone en una bandeja de limpieza (3) con agua dulce (4). Figure 3.- The resulting anchovy is placed in a cleaning tray (3) with fresh water (4).

Figura 4.- Se lava con pistola de agua (5) con agua dulce a presión (6) para quitarle las 45 escamas (7). Figure 4.- Wash with a water gun (5) with fresh water under pressure (6) to remove the 45 scales (7).

Figura 5.- Con la anchoa abierta (8) extraemos las tripas (9) y se desespina extrayendo las espinas (10) todo bajo un chorro de agua dulce (11). Figure 5.- With the anchovy open (8) we extract the guts (9) and it is de-spined extracting the thorns (10) all under a stream of fresh water (11).

50  fifty

Figura 6.- Se disponen las anchoas en una bandeja de preparación (12) y se rocían con zumo de limón (13). Figure 6.- The anchovies are arranged in a preparation tray (12) and sprayed with lemon juice (13).

Figura 7.- En una bandeja de escurrido (14) se aplica una carga o prensa (15) sobre las anchoas para que éstas eliminen el agua salada (16). 5 Figure 7.- In a draining tray (14) a load or press (15) is applied on the anchovies so that they eliminate salt water (16). 5

Figura 8.- Se abre la anchoa en dos, por una operación de apertura (17) y se elimina la espina o raspa central (18). Figure 8.- The anchovy is opened in two, by an opening operation (17) and the central spine (18) is removed.

Figura 9.- Se procede al fileteado (19) y se disponen los filetes de anchoa en una bandeja 10 de presentación (20) sobre un lecho de aceite (21). Figure 9.- The filleting (19) is carried out and the anchovy fillets are placed in a presentation tray 10 (20) on an oil bed (21).

Claims (6)

REIVINDICACIONES 1. Sistema mejorado de obtención de la anchoa para su consumo caracterizado por: En una serie sucesiva de fases y partiendo de un producto semielaborado, obtener una anchoa baja en sal y dispuesta para ser consumida. 5 1. Improved system for obtaining anchovy for consumption characterized by: In a successive series of phases and starting from a semi-finished product, obtain an anchovy low in salt and ready to be consumed. 5 - Se extrae una anchoa o varias de una lata (1). - An anchovy or several are extracted from a can (1). - Se cortan, la cola y la gaña (2) dejando sólo la parte comestible de la anchoa. - Cut, the tail and the rod (2) leaving only the edible part of the anchovy. 10  10 - Se dispone ésta en una bandeja de limpieza (3) con agua dulce (4) y mediante pistola de agua (5) se proyecta agua dulce a presión (6) para eliminar las escamas (7). - It is placed in a cleaning tray (3) with fresh water (4) and a fresh water spray (6) is projected by means of a water gun (6) to eliminate the scales (7). - Se abre la anchoa, anchoa abierta (8) por el vientre y se extraen las tripas (9) y las espinas (10), todo ello manteniendo un chorro de agua dulce (11). 15 - The anchovy, open anchovy (8) is opened by the belly and the guts (9) and the thorns (10) are extracted, all maintaining a stream of fresh water (11). fifteen -Se disponen las anchoas en una bandeja de preparación (12) y se rocían con zumo de limón natural de limón exprimido. -The anchovies are arranged in a preparation tray (12) and sprinkled with squeezed lemon juice. - Se pasan a una bandeja de escurrido (14) y con un peso o prensa (15) se presionan las 20 anchoas para eliminar el agua salada (16) y así reducir su contenido de sal. - They are passed to a draining tray (14) and with a weight or press (15) the 20 anchovies are pressed to remove salt water (16) and thus reduce its salt content. - Procederemos entonces a la apertura (17) de la anchoa en dos partes y la extracción de su espina o raspa central (18). - We will then proceed to the opening (17) of the anchovy in two parts and the extraction of its spine or central rasp (18). 25  25 - Por último, se hace el fileteado (19) y en una bandeja de presentación (20) se disponen los filetes sobre una capa de aceite (21). - Finally, filleting (19) is made and in a presentation tray (20) the fillets are arranged on a layer of oil (21). 2. Sistema mejorado de obtención de la anchoa para su consumo caracterizado según la reivindicación anterior dividido en varias fases y con el uso de diferentes bandejas y 30 siempre agua dulce y sin presencia de calor, se eliminan las partes no comestibles, corte de cola y gaña (2), escamas (7), tripas (9), espinas (10), espina o raspa central (18). 2. Improved system for obtaining anchovy for consumption characterized according to the preceding claim divided into several phases and with the use of different trays and always fresh water and without the presence of heat, the inedible parts, tail cutting and gaña (2), scales (7), guts (9), thorns (10), spine or central rasp (18). 3. Sistema mejorado de obtención de la anchoa para su consumo caracterizado según las reivindicaciones anteriores por un proceso de eliminación y limpieza refiriendo este 35 último término al desalado básicamente de la anchoa siempre con agua dulce, en la bandeja de limpieza (3) con la pistola de agua (5) empleando agua dulce a presión (6) para desescamar, escamas (7) en la fase de eliminación de tripas (9) y espinas (10) con chorro de agua dulce (11) continuo. 3. Improved system of obtaining the anchovy for consumption characterized according to the preceding claims by a process of elimination and cleaning referring this last term to the desalination of the anchovy always with fresh water, in the cleaning tray (3) with the water gun (5) using fresh water under pressure (6) to scaling, scales (7) in the phase of elimination of guts (9) and thorns (10) with continuous fresh water jet (11). 40  40 4. Sistema mejorado de obtención de la anchoa para su consumo caracterizado según las reivindicaciones anteriores porque los dos únicos ingredientes añadidos en el proceso son, el zumo de limón (13) para tersar la carne de la anchoa y el aceite (21) para suavizar su sabor. 4. Improved system for obtaining anchovy for consumption characterized according to the preceding claims because the only two ingredients added in the process are, lemon juice (13) to smooth the anchovy meat and oil (21) to soften it's taste. 45  Four. Five 5. Sistema mejorado de obtención de la anchoa para su consumo caracterizado según las reivindicaciones anteriores porque en las sucesivas fases, las anchoas se disponen en diferentes bandejas según la acción a acometer, la bandeja de limpieza (3) donde se realiza la limpieza completa de la anchoa en la bandeja de preparación (12) ya se trata la anchoa para su consumo, en la bandeja de escurrido (14) se elimina la sal del agua de 50 5. Improved system for obtaining anchovy for consumption characterized according to the preceding claims because in the successive phases, the anchovies are arranged in different trays according to the action to be undertaken, the cleaning tray (3) where the complete cleaning of The anchovy in the preparation tray (12) already treats the anchovy for consumption, in the draining tray (14) the salt is removed from the water of 50 mar contenida en su interior y por último la bandeja de presentación (20) donde la anchoa se encuentra apta para el consumo o para su conservación y consumo posterior. Sea contained inside and finally the presentation tray (20) where the anchovy is suitable for consumption or for its conservation and subsequent consumption. 6. Sistema mejorado de obtención de la anchoa para su consumo caracterizado según las reivindicaciones anteriores porque las acciones mecánicas producidas sobre la 5 anchoa son, la eliminación de apéndices, corte de cola y gaña (2) friccionando para la eliminación de las escamas (7) por medio de agua dulce a presión (6), anchoa abierta (8) por corte, escurrido del agua salada (16) por medio de una prensa (15) y fileteado (19) por corte. 6. Improved system for obtaining anchovy for consumption characterized according to the preceding claims because the mechanical actions produced on the 5 anchovy are, the elimination of appendages, cutting of tail and rod (2) friction for the elimination of scales (7 ) by means of pressurized fresh water (6), open anchovy (8) by cutting, drained from salt water (16) by means of a press (15) and filleting (19) by cutting. 10  10
ES201300712A 2013-07-29 2013-07-29 Improved system of obtaining anchovy for consumption Expired - Fee Related ES2527798B1 (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2605203A1 (en) * 2015-09-11 2017-03-13 Conservas Codesa, S.L. Process of semiconserva of anchoas in salaz¿n and anchoa which is obtained with such process (Machine-translation by Google Translate, not legally binding)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2325195B1 (en) * 2007-04-25 2010-05-14 Consorcio Español Conservero, S.A. PROCESS OF PREPARATION OF A WIDTH AND FILETS OF THIS WITH REDUCED CONTENT IN SALT AND PRODUCTS SO OBTAINED.

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2325195B1 (en) * 2007-04-25 2010-05-14 Consorcio Español Conservero, S.A. PROCESS OF PREPARATION OF A WIDTH AND FILETS OF THIS WITH REDUCED CONTENT IN SALT AND PRODUCTS SO OBTAINED.

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
¿Cómo se hace una anchoa en conserva?. En Webos Fritos. Recuperado de Internet [en línea] [recuperado el 03/02/201]http://webosfritos.es/2012/10/como-se-hace-una-anchoa-en-conserva/ *
Anchoas de hondarribia. Preparación y aliño. Parte 2. En salseando en la cocina.Recuperado de Internet [en línea] [recuperado el 04/02/2014]http://www.salseandoenlacocina.com/2011/04/anchoas-de-hondarribia-preparacion-y.html páginas 9-15 *
Anchoas en salmuera, limpieza (parte II) Recuperado de Internet [en línea] [recuperado el 05/02/2014] http://www.mercadocalabajio.com/2008/12/anchoas-en-salmuera-limpieza-parte-ii.html *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2605203A1 (en) * 2015-09-11 2017-03-13 Conservas Codesa, S.L. Process of semiconserva of anchoas in salaz¿n and anchoa which is obtained with such process (Machine-translation by Google Translate, not legally binding)
WO2017042412A1 (en) * 2015-09-11 2017-03-16 Conservas Codesa, S.L. Method for semi-preserving salted anchovies and anchovy obtained with said method
EP3348147A4 (en) * 2015-09-11 2019-03-27 Conservas Codesa, S.L. Method for semi-preserving salted anchovies and anchovy obtained with said method

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