FR2447153A1 - Stabilising and preserving anchovies stuffing in olives - using extracts of algae or gum or cellulose derivs. as binder (PT 16.6.80) - Google Patents

Stabilising and preserving anchovies stuffing in olives - using extracts of algae or gum or cellulose derivs. as binder (PT 16.6.80)

Info

Publication number
FR2447153A1
FR2447153A1 FR8001191A FR8001191A FR2447153A1 FR 2447153 A1 FR2447153 A1 FR 2447153A1 FR 8001191 A FR8001191 A FR 8001191A FR 8001191 A FR8001191 A FR 8001191A FR 2447153 A1 FR2447153 A1 FR 2447153A1
Authority
FR
France
Prior art keywords
anchovies
extracts
olives
stuffing
algae
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.)
Withdrawn
Application number
FR8001191A
Other languages
French (fr)
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of FR2447153A1 publication Critical patent/FR2447153A1/en
Withdrawn legal-status Critical Current

Links

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
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/12—Preserving with acids; Acid fermentation
    • 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
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • 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

Abstract

The process comprises (1) washing the anchovies, which are usually in containers between layers of salt, to remove excess salt and dirt. (2) The anchovies are cut into pieces, (3). They are then placed in a mixer and mixed in the presence of tartaric acid with algae extracts, extracts of natural gums, cellulose derivatives or mixtures of these (4). The olives are filled with the treated anchovies. (5). They are washed, packed in a container with an appropriate preserving liquid. (6) After closing the container, it is heat treated. The additive (3) ensures stabilisation, particularly of the stuffing, whilst avoiding chemical preservatives.
FR8001191A 1979-01-23 1980-01-21 Stabilising and preserving anchovies stuffing in olives - using extracts of algae or gum or cellulose derivs. as binder (PT 16.6.80) Withdrawn FR2447153A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES477068A ES477068A1 (en) 1979-01-23 1979-01-23 Stabilising and preserving anchovies stuffing in olives - using extracts of algae or gum or cellulose derivs. as binder (PT 16.6.80)

Publications (1)

Publication Number Publication Date
FR2447153A1 true FR2447153A1 (en) 1980-08-22

Family

ID=8477491

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8001191A Withdrawn FR2447153A1 (en) 1979-01-23 1980-01-21 Stabilising and preserving anchovies stuffing in olives - using extracts of algae or gum or cellulose derivs. as binder (PT 16.6.80)

Country Status (6)

Country Link
AR (1) AR217609A1 (en)
ES (1) ES477068A1 (en)
FR (1) FR2447153A1 (en)
IT (1) IT1149283B (en)
MA (1) MA18707A1 (en)
PT (1) PT70718A (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2046138B1 (en) * 1992-07-06 1994-09-01 Cuadrado Aniceto Marin PROCESS OF ELABORATION OF ANCHOVY MASSES FOR STUFFED WITH OLIVES.

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE654060C (en) * 1934-11-25 1937-12-09 Johannes Graefe Process for the production of cut-resistant jelly preserves from the meat of fish
US2351788A (en) * 1941-03-18 1944-06-20 Vernon R Smith Method of stuffing fruit and product
FR1437017A (en) * 1965-05-29 1966-04-29 Canned and semi-preserved cod brandade and its manufacturing process
US3891776A (en) * 1972-11-02 1975-06-24 Lever Brothers Ltd Protein product
US3932673A (en) * 1975-01-10 1976-01-13 Lindsay Olive Growers Fruit stuffed with brine resistant hard gel and method of forming the same

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE654060C (en) * 1934-11-25 1937-12-09 Johannes Graefe Process for the production of cut-resistant jelly preserves from the meat of fish
US2351788A (en) * 1941-03-18 1944-06-20 Vernon R Smith Method of stuffing fruit and product
FR1437017A (en) * 1965-05-29 1966-04-29 Canned and semi-preserved cod brandade and its manufacturing process
US3891776A (en) * 1972-11-02 1975-06-24 Lever Brothers Ltd Protein product
US3932673A (en) * 1975-01-10 1976-01-13 Lindsay Olive Growers Fruit stuffed with brine resistant hard gel and method of forming the same

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
EXBK/67 *

Also Published As

Publication number Publication date
AR217609A1 (en) 1980-03-31
IT8019376A0 (en) 1980-01-22
MA18707A1 (en) 1980-10-01
PT70718A (en) 1980-02-01
ES477068A1 (en) 1979-08-01
IT1149283B (en) 1986-12-03

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Legal Events

Date Code Title Description
ST Notification of lapse