Patent
Method of stuffing pitted olives with anchovies
| العنوان: | Method of stuffing pitted olives with anchovies |
|---|---|
| Patent Number: | 4,663,174 |
| تاريخ النشر: | May 05, 1987 |
| Appl. No: | 06/726,229 |
| Application Filed: | April 23, 1985 |
| مستخلص: | Incoming batches of olives crudely packed in brine are subjected to a homogenization process in respect to their initial brine content, by replacing the brine with fresh brine until the olives have a waste lye value less than 0.05N and a pH of about 3.8. These olives are pitted leaving an open cavity and the removed plugs are saved. A stuffing of anchovy meat, tuna-fish or pepper mixed with a texturizing agent such as an aqueous solution of sodium aliginate is prepared and the olives are stuffed with it. The stuffing has an aqueous solution of calcium chloride dripped on it to gel its surface and the filled cavities are closed with the saved plugs of olive. The stuffed olives are packed into containers, macerating fluid is added and the contained olives packed in macerating fluid are thermically pasturized to sanitize and stabilize them. |
| Inventors: | Ollero Pina, Juan Carlos (Seville, ESX); Gonzalez Centeno, Engracia (Seville, ESX); Varela Fuentes, Manuel (Seville, ESX) |
| Assignees: | Sociedad Anonima de Racionalizacion & Mecanizacion (SADRYM) (Seville, ESX) |
| Claim: | We claim |
| Claim: | 1. In a process for preparing a stuffed olive in which |
| Claim: | (a) an olive having an initial brine content is prepared for stuffing including providing an open cavity therein; |
| Claim: | (b) a quantum of a desired stuffing is prepared; |
| Claim: | (c) said quantum of said desired stuffing is stuffed into said cavity; |
| Claim: | (d) the resultingly stuffed olive is packed into a container; |
| Claim: | (e) a liquid macerating fluid is filled into the container so as to bathe the stuffed olive therein; |
| Claim: | (f) the contained stuffed olive in macerating fluid is sanitized and stabilized; |
| Claim: | the improvement wherein |
| Claim: | as a part of preliminary step (a), said olive is homogenized as to said initial brine content thereof by replacing such brine with fresh brine such as to produce in said olive prepared for stuffing a waste lye value less than 0.05N and a pH of about 3.8. |
| Claim: | 2. The improved process of claim 1, wherein |
| Claim: | as a part of conducting step (b), an anchovy is mechanically separated into hard parts including bones and soft parts including muscle by passing the anchovy between a presser and a sieve while using the presser to lightly press the anchovy against the sieve such as to push the hard parts but not the soft parts of the anchovy through the sieve, and collecting the soft parts of the anchovy from the sieve to provide said quantum of desired stuffing. |
| Claim: | 3. The improved process of claim 2, further comprising |
| Claim: | adding an aqueous solution of a texturizing agent to said collected soft parts of the anchovy and mixing this solution and anchovy and texturizing agent together to provide a texturizing agent and anchovy mixture. |
| Claim: | 4. The improved process of claim 3, wherein |
| Claim: | said aqueous solution is a 0.1-5.0 percent solution by weight of sodium alginate and said aqueous solution constitutes from 30 to 70 percent by weight of the texturizing agent/anchovy mixture. |
| Claim: | 5. The improved process of claim 4, wherein |
| Claim: | said aqueous solution is a 5.0 percent by weight solution of sodium alginate and said aqueous solution constitutes 50 percent by weight of the texturing agent and anchovy mixture. |
| Claim: | 6. The improved process of claim 1, wherein |
| Claim: | as a part of conducting step (b) a quantity of tuna-fish is mixed with a quantity of an aqueous solution of texturizing agent to provide a texturizing agent and tuna-fish mixture. |
| Claim: | 7. The improved process of claim 6, wherein |
| Claim: | said aqueous solution is a 0.1-5.0 percent solution by weight of sodium alginate and said aqueous solution constitutes from 20 to 40 percent by weight of said texturizing agent and tuna-fish mixture. |
| Claim: | 8. The improved process of claim 1, wherein |
| Claim: | between conducting steps (c) and (d) the following further steps are conducted |
| Claim: | an aqueous solution of calcium chloride is applied to said quantum for effecting gelification of the outer surface of said quantum in order to reduce dispersion thereof in said macerating fluid. |
| Claim: | 9. The improved process of claim 8, wherein |
| Claim: | said aqueous solution of calcium chloride is applied to said quantum by dripping. |
| Claim: | 10. The improved process of claim 8, wherein |
| Claim: | between the aqueous calcium-chloride solution applying step and conducting step (d), said open cavity which has been stuffed with said quantum is closed by stopping it with a plug of olive. |
| Claim: | 11. The improved process of claim 1, wherein |
| Claim: | in conducting step (f), the contained stuffed olive in macerating fluid is subjected to thermic pasturization. |
| Current U.S. Class: | 426/282; 426/102; 426/402; 426/407 |
| Current International Class: | A23B 700; A23L 104 |
| Patent References Cited: | 2536708 January 1951 Angermeier 3362381 January 1968 Farrell 3367783 February 1968 Billerbeck 3892870 July 1975 Wood 3932673 January 1976 Webster 3962474 June 1976 Smith 4006256 February 1977 Kyros 4141287 February 1979 Becker et al. |
| Other References: | Woodroof et al., "Olives", Commercial Fruit Processing published by the AVI Publishing Company, Inc., pp. 204-217 (1975). |
| Primary Examiner: | Yeung, George |
| Attorney, Agent or Firm: | Cushman, Darby & Cushman |
| رقم الانضمام: | edspgr.04663174 |
| قاعدة البيانات: | USPTO Patent Grants |
| الوصف غير متاح. |