ES2938809B2 - PROCEDURE FOR CONSERVATION OF ANCHOVY WITH VERMOUTH AND PRESERVES THUS OBTAINED - Google Patents
PROCEDURE FOR CONSERVATION OF ANCHOVY WITH VERMOUTH AND PRESERVES THUS OBTAINED Download PDFInfo
- Publication number
- ES2938809B2 ES2938809B2 ES202130955A ES202130955A ES2938809B2 ES 2938809 B2 ES2938809 B2 ES 2938809B2 ES 202130955 A ES202130955 A ES 202130955A ES 202130955 A ES202130955 A ES 202130955A ES 2938809 B2 ES2938809 B2 ES 2938809B2
- Authority
- ES
- Spain
- Prior art keywords
- anchovy
- vermouth
- procedure
- anchovies
- olive oil
- 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.)
- Active
Links
- 235000019513 anchovy Nutrition 0.000 title claims description 40
- 238000000034 method Methods 0.000 title claims description 21
- 241001454694 Clupeiformes Species 0.000 claims description 38
- 235000020047 vermouth Nutrition 0.000 claims description 19
- 239000000203 mixture Substances 0.000 claims description 8
- 239000004006 olive oil Substances 0.000 claims description 8
- 235000008390 olive oil Nutrition 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 3
- 241000146991 Engraulis Species 0.000 claims description 2
- 241000894007 species Species 0.000 claims description 2
- 238000009966 trimming Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 230000002045 lasting effect Effects 0.000 description 3
- 206010033546 Pallor Diseases 0.000 description 2
- 235000019568 aromas Nutrition 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 description 1
- 235000003097 Artemisia absinthium Nutrition 0.000 description 1
- 240000001851 Artemisia dracunculus Species 0.000 description 1
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 description 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000001138 artemisia absinthium Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Inorganic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Table Devices Or Equipment (AREA)
- Walking Sticks, Umbrellas, And Fans (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Description
DESCRIPCIÓNDESCRIPTION
PROCEDIMIENTO DE CONSERVACIÓN DE ANCHOA CON VERMUT Y CONSERVA ASÍ OBTENIDAPROCEDURE FOR CONSERVATION OF ANCHOVY WITH VERMOUTH AND PRESERVES THUS OBTAINED
OBJETO DE LA INVENCIÓNOBJECT OF THE INVENTION
Es objeto de la presente invención, tal y como el título de la invención establece, por un lado, el procedimiento de conversación de anchoa con vermut y por otro lado, la conserva obtenida con dicho procedimiento.It is the object of the present invention, as the title of the invention establishes, on the one hand, the procedure for mixing anchovy with vermouth and, on the other hand, the preserves obtained with said procedure.
Caracteriza al presente procedimiento de conversación, la materia prima utilizada, donde por un lado, cuenta con anchoa en salazón tratada y por otro lado, una combinación de vermut con aceite de oliva, derivando en la obtención de un producto de conserva que además de durar en el tiempo presente unas propiedades aromáticas y de sabor no conseguidas hasta el momento.The present conversation procedure is characterized by the raw material used, where on the one hand, it has treated salted anchovies and on the other hand, a combination of vermouth with olive oil, resulting in obtaining a preserved product that, in addition to lasting in the present time aromatic and flavor properties not achieved until now.
Por lo tanto, la presente invención se circunscribe dentro del ámbito de las conservas y de manera particular de las anchoas.Therefore, the present invention is limited within the field of preserves and particularly anchovies.
ANTECEDENTES DE LA INVENCIÓNBACKGROUND OF THE INVENTION
En el estado de la técnica son conocidas las anchoas. El proceso de elaboración de la anchoa consiste en una vez recibido el bocarte, se procede al eviscerado y descabezado. Posteriormente se introducen en barriles en los que se va alternando capas de anchoa y capas de sal. Al barril se le coloca un peso en su parte superior, de tal manera que la anchoa se vaya deshidratando, durando este proceso un mínimo de seis meses, pero que en todo caso dependerá del productor.Anchovies are known in the state of the art. The anchovy production process consists of once the anchovy is received, it is gutted and headed. Later they are placed in barrels in which layers of anchovy and layers of salt alternate. A weight is placed on top of the barrel, so that the anchovy dehydrates, this process lasting a minimum of six months, but in any case it will depend on the producer.
El siguiente paso es eliminar la piel de la anchoa y la sal, para ello hay productores que lo realizan escaldando la anchoa, sin embargo en otros sitios se realiza este proceso a mano, y sin emplear el escaldado, de tal manera que la anchoa no se deteriore, y no pierda su auténtico sabor. Después las anchoas se secan mediante paños especiales, se retiran las espinas y restos de piel que hayan quedado, y se cortan en filetes, para posteriormente ser envasadas y etiquetadas. The next step is to remove the skin of the anchovy and the salt, for this there are producers who do this by blanching the anchovy, however in other places this process is carried out by hand, and without using blanching, in such a way that the anchovy does not deteriorate, and do not lose its authentic flavor. Afterwards, the anchovies are dried using special cloths, the bones and remains of skin are removed, and they are cut into fillets, to later be packaged and labeled.
Por otro lado, el vermut es una bebida que combina el vino y el ajenjo con una gran cantidad de botánicos, hierbas, raíces, cortezas, flores, frutas y especias. Es una mezcla equilibrada entre lo dulce y lo amargo, y el resultado de su sabor puede variar un poco según sus fabricantes. Es por ello que, además del Vermouth Rojo; que es el original por excelencia, también podemos encontrar el Vermouth Blanco y el Vermouth Rosado.On the other hand, vermouth is a drink that combines wine and wormwood with a large amount of botanicals, herbs, roots, bark, flowers, fruits and spices. It is a balanced mix between sweet and bitter, and the result of its flavor may vary a little depending on its manufacturers. That is why, in addition to Red Vermouth; which is the original par excellence, we can also find White Vermouth and Pink Vermouth.
Dichos sabores, el de la anchoa por un lado, y el del vermut por otro combinan muy bien y son sabores nuevos y fuertes al paladar, pero debe hacerse el proceso de mezcla en el proceso de masticación e ingesta.These flavors, that of anchovy on the one hand, and that of vermouth on the other, combine very well and are new and strong flavors on the palate, but the mixing process must be done in the chewing and ingestion process.
Han sido varios los intentos de dotar a las anchoas con un sabor a vermut, pero ninguno a sido fructífero y duradero, ya que entre otras cosas no trataban previamente la anchoa, ni permitían obtener un producto que durara en el tiempo y se pudiera conservar.There have been several attempts to give anchovies a vermouth flavor, but none have been fruitful or lasting, since among other things they did not previously treat the anchovy, nor did they allow us to obtain a product that would last over time and could be preserved.
Por lo tanto, es objeto de la presente invención desarrollar un procedimiento de tratamiento de anchoas que permita que la anchoa quede impregnada en toda su carne de los aromas del vermut y que además dure en el tiempo el producto obtenido, desarrollando un procedimiento como el que a continuación se describe y queda recogido en su esencialidad en la reivindicación primera.Therefore, it is the object of the present invention to develop a procedure for treating anchovies that allows the anchovy to be impregnated throughout its flesh with the aromas of vermouth and that the product obtained also lasts over time, developing a procedure such as the one It is described below and is included in its essentiality in the first claim.
DESCRIPCIÓN DE LA INVENCIÓNDESCRIPTION OF THE INVENTION
Es objeto de la presente invención queda recogido en su esencialidad en la reivindicación independiente y las diferentes realizaciones están recogidas en las reivindicaciones dependientes.The object of the present invention is included in its essentiality in the independent claim and the different embodiments are included in the dependent claims.
La presente invención tiene por objeto un procedimiento de conversación de anchoa con vermut, donde la anchoa es una anchoa en salazón donde la anchoa es sometida a un proceso de lavado con sal muera, y sometida a continuación a un proceso de exprimido, posteriormente se limpian, filetean y empacan quedando recubiertas por una mezcla de vermut concentrado y aceite de oliva.The object of the present invention is a process of mixing anchovy with vermouth, where the anchovy is a salted anchovy where the anchovy is subjected to a washing process with brine, and then subjected to a squeezing process, subsequently cleaned , filleted and packaged, covered in a mixture of concentrated vermouth and olive oil.
Gracias a dicho proceso se consigue por un lado que toda la carne las anchoas quede empapada de los aromas del vermut y por otro lado poder conservar de manera duradera y eficaz las anchoas sin pérdida de propiedades organolépticas. Thanks to this process, it is achieved, on the one hand, that all the flesh of the anchovies is soaked in the aromas of the vermouth and, on the other hand, it is possible to preserve the anchovies in a long-lasting and effective manner without loss of organoleptic properties.
También es objeto de la presente invención la conserva obtenida por el procedimiento anterior y que comprende:The preserve obtained by the previous procedure and comprising:
- Anchoa en salazón tratada, lavada, limpia, fileteada y recortada,- Salted anchovy treated, washed, cleaned, filleted and trimmed,
- sal,- salt,
- y mezcla de aceite de oliva y vermut, donde el aceite de oliva es un 70% en volumen de la mezcla y el 30% en volumen restante es vermut.- and mixture of olive oil and vermouth, where olive oil is 70% by volume of the mixture and the remaining 30% by volume is vermouth.
Salvo que se indique lo contrario, todos los elementos técnicos y científicos usados en la presente memoria poseen el significado que habitualmente entiende un experto normal en la técnica a la que pertenece esta invención. En la práctica de la presente invención se pueden usar procedimientos y materiales similares o equivalentes a los descritos en la memoria.Unless otherwise indicated, all technical and scientific elements used herein have the meaning normally understood by a person skilled in the art to which this invention belongs. Procedures and materials similar or equivalent to those described herein may be used in the practice of the present invention.
A lo largo de la descripción y de las reivindicaciones la palabra "comprende” y sus variantes no pretenden excluir otras características técnicas, aditivos, componentes o pasos. Para los expertos en la materia, otros objetos, ventajas y características de la invención se desprenderán en parte de la descripción y en parte de la práctica de la invención.Throughout the description and claims the word "comprises" and its variants are not intended to exclude other technical characteristics, additives, components or steps. For those skilled in the art, other objects, advantages and characteristics of the invention will emerge in part of the description and part of the practice of the invention.
REALIZACIÓN PREFERENTE DE LA INVENCIÓNPREFERRED EMBODIMENT OF THE INVENTION
El procedimiento de conservación de anchoa con vermut comprende los siguientes pasos:The procedure for preserving anchovy with vermouth includes the following steps:
- Lavado de la anchoa en salazón con sal muera preferentemente entre 16 y 18 grados dicha muera y de manera también preferente, durante 40 segundos.- Washing the salted anchovy with brine preferably between 16 and 18 degrees and also preferably for 40 seconds.
- Someter a la anchoa en salazón a un proceso de exprimido, preferentemente durante 50 segundos más o menos.- Subject the salted anchovy to a squeezing process, preferably for 50 seconds or so.
- Proceder a su limpieza.- Proceed to clean it.
- Fileteado de las anchoas y recortado de las mismas.- Filleting the anchovies and trimming them.
- Empacado en latas.- Packaged in cans.
- Cubrición de las anchoas con una mezcla compuesta por un 30% de vermut concentrado y el 70% restante de aceite de oliva.- Covering the anchovies with a mixture composed of 30% concentrated vermouth and the remaining 70% olive oil.
- Cerrado de las latas.- Closing the cans.
La especie de anchoa empleada es preferentemente, pero sin carácter limitativo, la especie Engraulis encrausicolus, The species of anchovy used is preferably, but not limited to, the species Engraulis encrausicolus,
Descrita suficientemente la naturaleza de la presente invención, así como la manera de ponerla en práctica, se hace constar que, dentro de su esencialidad, podrá ser llevada a la práctica en otras formas de realización que difieran en detalle de la indicada a título de ejemplo, y a las cuales alcanzará igualmente la protección que se recaba, siempre que no altere, cambie o modifique su principio fundamental. Having sufficiently described the nature of the present invention, as well as the way of putting it into practice, it is stated that, within its essentiality, it may be put into practice in other embodiments that differ in detail from that indicated by way of example. , and to which the protection sought will also reach, as long as it does not alter, change or modify its fundamental principle.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES202130955A ES2938809B2 (en) | 2021-10-11 | 2021-10-11 | PROCEDURE FOR CONSERVATION OF ANCHOVY WITH VERMOUTH AND PRESERVES THUS OBTAINED |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES202130955A ES2938809B2 (en) | 2021-10-11 | 2021-10-11 | PROCEDURE FOR CONSERVATION OF ANCHOVY WITH VERMOUTH AND PRESERVES THUS OBTAINED |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2938809A1 ES2938809A1 (en) | 2023-04-14 |
| ES2938809B2 true ES2938809B2 (en) | 2023-10-11 |
Family
ID=85872844
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES202130955A Active ES2938809B2 (en) | 2021-10-11 | 2021-10-11 | PROCEDURE FOR CONSERVATION OF ANCHOVY WITH VERMOUTH AND PRESERVES THUS OBTAINED |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2938809B2 (en) |
-
2021
- 2021-10-11 ES ES202130955A patent/ES2938809B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| ES2938809A1 (en) | 2023-04-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101478547B1 (en) | The method of smoked duck | |
| KR102518643B1 (en) | Manufacturing method of pettitoes with improved stroage and pettitoes manufactured by using the same | |
| KR101275328B1 (en) | Soy sauce cooking method of crab marinated in soy sauce | |
| KR101190450B1 (en) | Salted composition for fish, preparation method of thereof, and treatment methods for fish used the same | |
| ES2938809B2 (en) | PROCEDURE FOR CONSERVATION OF ANCHOVY WITH VERMOUTH AND PRESERVES THUS OBTAINED | |
| KR101583804B1 (en) | pickles of mustard leaf and manufacturing method thereof | |
| KR20100060966A (en) | Gravy and manufacturing method thereof | |
| KR20240007447A (en) | Manufacturing method of pettitoes with improved stroage and pettitoes manufactured by using the same | |
| KR101772364B1 (en) | A method manufacturing of seasoned Pollack | |
| KR101770147B1 (en) | Black goat healthy soup with korean epimedium and Manufacturing method thereof | |
| CN108552490A (en) | A kind of Saute beef with cayenne pepper silk and preparation method thereof | |
| KR102327497B1 (en) | Method for manufacturing pig's feet and pig's feet manufactured by using the same | |
| KR100394339B1 (en) | A manufacturing method of instant soup with skate | |
| Asio et al. | A review of postharvest treatments to maintain mango (Mangifera indica L.) quality | |
| KR100728698B1 (en) | How to make canned abalone | |
| KR20040082653A (en) | Salted dry fishes and the method for producing them by using fruit juice | |
| KR102137434B1 (en) | Thawing method of frozen pollack | |
| KR100365961B1 (en) | Process for preparing improved kimchi | |
| KR101346299B1 (en) | Cooking method of shellfish-kimchi stew | |
| ES2660004B1 (en) | PACHARAN TRUFADO | |
| KR100902942B1 (en) | Manufacturing Method of Liver Mackerel Using Astragalus and Ocher Sea Salt | |
| KR100632771B1 (en) | How to prepare sushi using pork skin | |
| KR102905939B1 (en) | Method for manufacturing a dried yellow croakercontaining | |
| KR102218728B1 (en) | manufacturing method of white Kimchi using cockscomb | |
| KR20080103236A (en) | Soy sauce red crab and its manufacturing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| BA2A | Patent application published |
Ref document number: 2938809 Country of ref document: ES Kind code of ref document: A1 Effective date: 20230414 |
|
| FG2A | Definitive protection |
Ref document number: 2938809 Country of ref document: ES Kind code of ref document: B2 Effective date: 20231011 |