ES8700027A1 - Procedimiento para anchoar - Google Patents
Procedimiento para anchoarInfo
- Publication number
- ES8700027A1 ES8700027A1 ES537819A ES537819A ES8700027A1 ES 8700027 A1 ES8700027 A1 ES 8700027A1 ES 537819 A ES537819 A ES 537819A ES 537819 A ES537819 A ES 537819A ES 8700027 A1 ES8700027 A1 ES 8700027A1
- Authority
- ES
- Spain
- Prior art keywords
- olives
- brine
- packed
- stuffing
- saved
- 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
Links
- 241000207836 Olea <angiosperm> Species 0.000 title abstract 7
- 241001454694 Clupeiformes Species 0.000 title abstract 2
- 235000019513 anchovy Nutrition 0.000 title abstract 2
- 238000000034 method Methods 0.000 title abstract 2
- 239000012267 brine Substances 0.000 abstract 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 4
- 239000007864 aqueous solution Substances 0.000 abstract 2
- 239000012530 fluid Substances 0.000 abstract 2
- 230000002879 macerating effect Effects 0.000 abstract 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract 1
- 240000007817 Olea europaea Species 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 229910001628 calcium chloride Inorganic materials 0.000 abstract 1
- 239000001110 calcium chloride Substances 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 238000000265 homogenisation Methods 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 239000011734 sodium Substances 0.000 abstract 1
- 229910052708 sodium Inorganic materials 0.000 abstract 1
- 239000002699 waste material Substances 0.000 abstract 1
Classifications
-
- 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
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
PROCEDIMIENTO PARA ANCHOAR, ES DECIR UN PROCEDIMIENTO PARA RELLENAR CON ANCHOA EL HUECO DE UNA ACEITUNA DESHUESADA, SIENDO IGUALMENTE APLICABLE DICHO PROCEDIMIENTO AL RELLENO DE LA ACEITUNA CON MASA DE ATUN COCIDO O CON PIMIENTO, PREFERENTEMENTE CON PIMIENTO PICANTE. COMPRENDE LAS SIGUIENTES FASES OPERATIVAS: PRIMERA, SE PREPARA LA ACEITUNA A RELLENAR DE MODO QUE SE CONSIGA DISMINUIR LA CAPACIDAD TAMPON DE LA MISMA, MANTENIENDO SU SALINIDAD Y ACIDEZ ENTRE LIMITES ESTRECHOS; SEGUNDA, SE PREPARA LA ANCHOA PROCEDIENDO A SU DESESPINADO MEDIANTE TAMIZADO REALIZADO A LIGERA PRESION; TERCERA, SE INTRODUCE LA ANCHOA EN LA ACEITUNA; CUARTA, SE PROCEDE AL ENVASADO DE LA ACEITUNA YA RELLENA; QUINTA, SE PREPARA EL LIQUIDO DE GOBIERNO; Y POR ULTIMO, SE PROCEDE A LA HIGIENIZACION Y ESTABILIZACION DEL PRODUCTO.
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES537819A ES8700027A1 (es) | 1984-11-21 | 1984-11-21 | Procedimiento para anchoar |
US06/726,229 US4663174A (en) | 1984-11-21 | 1985-04-23 | Method of stuffing pitted olives with anchovies |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES537819A ES8700027A1 (es) | 1984-11-21 | 1984-11-21 | Procedimiento para anchoar |
Publications (2)
Publication Number | Publication Date |
---|---|
ES8700027A1 true ES8700027A1 (es) | 1986-04-01 |
ES537819A0 ES537819A0 (es) | 1986-04-01 |
Family
ID=8488161
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES537819A Expired ES8700027A1 (es) | 1984-11-21 | 1984-11-21 | Procedimiento para anchoar |
Country Status (2)
Country | Link |
---|---|
US (1) | US4663174A (es) |
ES (1) | ES8700027A1 (es) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2046138A1 (es) * | 1992-07-06 | 1994-01-16 | Cuadrado Aniceto Marin | Procedimiento de elaboracion de masas de anchoa para rellenos de aceitunas. |
ES2078881A1 (es) * | 1994-05-20 | 1995-12-16 | Alvarez Antonio F Munoz | Procedimiento de elaboracion de masa de relleno de aceitunas. |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2019538A6 (es) * | 1990-03-09 | 1991-06-16 | Agroba Rodriguez Angel | Procedimiento para la preparacion de pasta de pimiento para el relleno de aceitunas deshuesadas. |
ES2128248B1 (es) * | 1996-12-19 | 2000-03-16 | Ser Gonzalez Clemente Del | Procedimiento para rellenar aceitunas y aceituna obtenida con dicho procedimiento. |
US6948844B2 (en) * | 2002-07-12 | 2005-09-27 | Al Zeeper | Olive stuffing method and apparatus |
US20080044548A1 (en) * | 2003-09-04 | 2008-02-21 | Hale Edward C Iii | Animal feed and methods for reducing ammonia and phosphorus levels in manure |
WO2013163621A1 (en) | 2012-04-27 | 2013-10-31 | Musco Family Olive Company | Stuffed, flavored and packaged olives |
WO2015035316A1 (en) | 2013-09-09 | 2015-03-12 | Musco Olive Products, Inc. | Brineless, low-acid packaged olives |
GR20180100492A (el) * | 2018-11-01 | 2020-06-15 | Δεας Α.Ε. Επεξεργασια-Τυποποιηση-Εμπορια Ελαιων Και Γεωργικων Προϊοντων | Τεχνολογια παρασκευης ελιων διπλης γεμισης σκορδου και πικαντικης πιπεριας χαλαπενιο |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2536708A (en) * | 1943-12-09 | 1951-01-02 | Angermeier Herbert Frederick | Edible calcium alginate jelly |
US3367783A (en) * | 1966-03-23 | 1968-02-06 | Gerber Prod | Process of preparing a fruit gel |
US3362381A (en) * | 1967-03-24 | 1968-01-09 | Research Corp | Cryogenic branding of animals |
US3962474A (en) * | 1972-02-22 | 1976-06-08 | Fmc Corporation | Olive stuffing method |
GB1428105A (en) * | 1972-05-11 | 1976-03-17 | Unilever Ltd | Gel products |
US3932673A (en) * | 1975-01-10 | 1976-01-13 | Lindsay Olive Growers | Fruit stuffed with brine resistant hard gel and method of forming the same |
US4006256A (en) * | 1975-07-11 | 1977-02-01 | Beatrice Foods Co. | Olive stuffed with reconstituted pimento and method of production |
US4141287A (en) * | 1977-09-15 | 1979-02-27 | Scm Corporation | Apparatus for the production of reconstituted pimiento |
-
1984
- 1984-11-21 ES ES537819A patent/ES8700027A1/es not_active Expired
-
1985
- 1985-04-23 US US06/726,229 patent/US4663174A/en not_active Expired - Fee Related
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2046138A1 (es) * | 1992-07-06 | 1994-01-16 | Cuadrado Aniceto Marin | Procedimiento de elaboracion de masas de anchoa para rellenos de aceitunas. |
ES2078881A1 (es) * | 1994-05-20 | 1995-12-16 | Alvarez Antonio F Munoz | Procedimiento de elaboracion de masa de relleno de aceitunas. |
Also Published As
Publication number | Publication date |
---|---|
ES537819A0 (es) | 1986-04-01 |
US4663174A (en) | 1987-05-05 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FD1A | Patent lapsed |
Effective date: 20000503 |