FR2768593A1 - Cooked olives in thick sauce - Google Patents
Cooked olives in thick sauce Download PDFInfo
- Publication number
- FR2768593A1 FR2768593A1 FR9711783A FR9711783A FR2768593A1 FR 2768593 A1 FR2768593 A1 FR 2768593A1 FR 9711783 A FR9711783 A FR 9711783A FR 9711783 A FR9711783 A FR 9711783A FR 2768593 A1 FR2768593 A1 FR 2768593A1
- Authority
- FR
- France
- Prior art keywords
- olives
- sauce
- thick
- cooked
- preparation
- 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.)
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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
- A23L23/00—Soups; Sauces; 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
- 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
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- 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)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
La présente invention concerne une technique de fabrication d'olives cuisinées aux différentes sauces épaisses, avec différents épices, aromates et légumes odorants. The present invention relates to a technique for manufacturing olives cooked in different thick sauces, with different spices, spices and fragrant vegetables.
La nouveauté étant de consommer l'olives cuisinées en même temps que sa sauce appropriée où rien ne se jette, tout se consomme et s'utilise ; sauce, olives, et condiments. The novelty being to consume the cooked olives at the same time as its appropriate sauce where nothing is thrown away, everything is consumed and used; sauce, olives, and condiments.
Dans un ensemble locaux et matériels respectant toutes règles d'hygiène approuvé par les règles de la C.E.E. On va préparer des olives que l'on appelle olives standard, olives de table, ordinaire pour en faire des cuisinées.
liére Opération: PREPARATION a) Nous allons casser les olives pour faire éclater légèrement la pulpe. b) Ou nous allons taillader la pulpe de l'olive.In a set of premises and materials respecting all hygiene rules approved by the rules of the EEC We will prepare olives that we call standard olives, table olives, ordinary to make them cooked.
bind Operation: PREPARATION a) We are going to break the olives to make the pulp pop up slightly. b) Or we will slice the pulp of the olive.
Une ou l'autre de ces interventions consistent à faire pénétrer les sauces plus rapidement dans l'olives.One or the other of these interventions consists in making the sauces penetrate more quickly into the olives.
Exemple d'une fabrication artisanale pouvant passer à
l'industrie seule changeront les capacités où les volumes. a) Dans un mélangeur en inox, nous allons mettre 100 kilos d'olives, 10 % d'ingrédients (épices, aromates et légumes odorants) se rapportant à une fabrication spécifique et à une marque de produit qui serra mis en circulation. b) Nous allons mélanger nos produits jusqu'à obtention d'une présentation homogène.Example of an artisanal production that can go to
industry alone will change capacities or volumes. a) In a stainless steel mixer, we are going to put 100 kilos of olives, 10% of ingredients (spices, spices and fragrant vegetables) relating to a specific production and a brand of product which will be put in circulation. b) We will mix our products until a uniform presentation is obtained.
2sème Opération: CUISSON
Dans un autocuiseur équipé d'un panier dans lequel nous allons mettre notre préparation (olives et condiments mélangés). a) Nous plaçons notre panier dans l'autocuiseur. b) Nous allons recouvrir notre produit avec une sauce.2nd Operation: COOKING
In a pressure cooker equipped with a basket in which we will put our preparation (olives and mixed condiments). a) We place our basket in the pressure cooker. b) We will cover our product with a sauce.
La sauce sera préalablement préparée avec toujours des épices et aromates se rapportant à la préparation 100 litres d'eau 10 % d'ingrédients. Nous pouvons maintenant cuire notre produit pendant 1 heure et concevront une température régulière à 115 ". The sauce will be previously prepared with always spices and herbs relating to the preparation 100 liters of water 10% of ingredients. We can now cook our product for 1 hour and will design a regular temperature at 115 ".
3sème Opération: REFROIDISSEMENT a) Cette opération est très importante car elle va nous permettre de raffermir les pulpes d'olives. 3rd Operation: COOLING a) This operation is very important because it will allow us to firm the olive pulps.
Nous sortons donc le panier de l'autocuiseur et nous allons refroidir énergiquement notre produit nous allons le laisser s'égoutter. b) Pendant ce temps, là nous allons récupérer la sauce de l'autocuiseur pour fabriquer nos sauces épaisses.So we take the basket out of the pressure cooker and we will cool our product vigorously and let it drip. b) During this time, we will collect the sauce from the pressure cooker to make our thick sauces.
4ième Opération: SAUCE EPAISSE a) Nous récupérons 100 litres seulement de sauce de cuisson que nous allons mélanger à 100 L d'eau, cette opération est encore très importante car nous allons diminuer notre sauce en teneur de sel pour obtenir 3,5"B à 4" B convenable à la consommation. b) Nous fabriquons maintenant notre sauce épaisse avec 200 L obtenu (a). 4th Operation: THICK SAUCE a) We recover only 100 liters of cooking sauce which we will mix with 100 L of water, this operation is still very important because we will decrease our sauce in salt content to obtain 3.5 "B at 4 "B suitable for consumption. b) We now make our thick sauce with 200 L obtained (a).
Nous mélangeons pendant 1 heure 3 kilos de THIXOGUM ( marque déposé ) épaississant CS IRX 53764 + 3 kilos de sucre + ( acide citrique et lactique) obtention PH 3,8.We mix for 1 hour 3 kilos of THIXOGUM (registered trademark) thickener CS IRX 53764 + 3 kilos of sugar + (citric and lactic acid) obtaining PH 3.8.
Nous avons maintenant une sauce onctueuse et savoureuse.We now have a creamy and tasty sauce.
5ième Opération: CONDITIONNEMENT a) Nous revenons à notre mélangeur. 5th Operation: PACKAGING a) We return to our mixer.
Nous mettrons nos 100 kilos d'olives + 36 kilos de notre sauce épaisse. b) Nous mélangeons jusqu'à obtention d'un mélange parfait c'est à dire jusqu'au moment ou la sauce recouvre légèrement l'olive. Le produit est prêt à être conditionné. c) Nous pouvons maintenant conditionner notre produit en boîte métallique, en bocaux ou assimilés en barquettes plastiques et récipients assimilés. d) Les poids de ventes des produits seront des poids totaux nets (Olives et sauces comprises).We will put our 100 kilos of olives + 36 kilos of our thick sauce. b) We mix until a perfect mixture is obtained, that is to say until the sauce slightly covers the olive. The product is ready for packaging. c) We can now package our product in a metal box, in jars or similar in plastic trays and similar containers. d) The sales weights of the products will be total net weights (including olives and sauces).
6ième Opération: PASTEURISATION I1 ne manque plus qu'à pasteuriser les produits finis. 6th Operation: PASTEURIZATION I1 only needs to pasteurize the finished products.
Temps de pasteurisation 20 minutes. Température maintenu à 80"D. Pasteurization time 20 minutes. Temperature maintained at 80 "D.
Nous avons créer une fabrication d'olives cuisinées en sauce épaisse. We have created a production of olives cooked in thick sauce.
Claims (4)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR9711783A FR2768593A1 (en) | 1997-09-19 | 1997-09-19 | Cooked olives in thick sauce |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR9711783A FR2768593A1 (en) | 1997-09-19 | 1997-09-19 | Cooked olives in thick sauce |
Publications (1)
Publication Number | Publication Date |
---|---|
FR2768593A1 true FR2768593A1 (en) | 1999-03-26 |
Family
ID=9511345
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR9711783A Withdrawn FR2768593A1 (en) | 1997-09-19 | 1997-09-19 | Cooked olives in thick sauce |
Country Status (1)
Country | Link |
---|---|
FR (1) | FR2768593A1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2246158A1 (en) * | 2004-07-22 | 2006-02-01 | Exportadora Extremeña De Olivas, S.L. | Method for preparing sweet green olives and product thereof |
-
1997
- 1997-09-19 FR FR9711783A patent/FR2768593A1/en not_active Withdrawn
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2246158A1 (en) * | 2004-07-22 | 2006-02-01 | Exportadora Extremeña De Olivas, S.L. | Method for preparing sweet green olives and product thereof |
WO2006013224A1 (en) * | 2004-07-22 | 2006-02-09 | Exportadora Extremeña De Olivas, S.L. | Method for preparing sweet green olives and product thereof |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
ST | Notification of lapse |