• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Procedure for obtaining preserves of sardine that includes: gutting and washing (1) of the sardine; preparation of brine saturated with sodium chloride at a temperature not higher than 14ºC (2); immersion of the sardines, less than 60 minutes, in the brine (3); heat treatment of pre-cooking on the grill (5), with cherry wood previously prepared; placement and arrangement, manual, of the sardines in tinplate container (6); adding olive oil as a covering or government liquid (7), sealing the container tightly and hermetically (8) and, finally, autoclaving thermal treatment (9). (Machine-translation by Google Translate, not legally binding)
    公开号:ES2588375A1
    申请号:ES201631255
    申请日:2016-09-27
    公开日:2016-11-02
    发明作者:Abel ÁLVAREZ ALONSO；Jesus MENÉNDEZ MARTÍNEZ；Bruno DE LUCAS HERRERO
    申请人:Gueyumar S L；Gueyumar SL；
    IPC主号:
    专利说明:

    image 1
    PROCEDURE FOR OBTAINING SARDINE PRESERVATIONS D E S C R I P C I Ó N
    5 OBJECT OF THE INVENTION
    The invention, as expressed in the statement of the present specification, refers to a method for obtaining canned sardines that provides advantages and characteristics, which will be described in detail below, which represent a remarkable
    10 improvement of the current state of the art.
    More specifically, the object of the invention focuses on a process that combines the application of salting and partial dehydration techniques, by means of reverse osmosis and pre-cooking of grilled sardines, to obtain canned sardines of high
    15 organoleptic quality. FIELD OF APPLICATION OF THE INVENTION
    The scope of the present invention is framed within the industry sector
    20 food, particularly focusing on the field of industry dedicated to the preparation of canned products, and more particularly sardines. BACKGROUND OF THE INVENTION
    25 As a reference to the current state of the art, it should be noted that, at least on the part of the applicant, the existence of any other procedure for obtaining canned sardines that has the same or similar technical characteristics as those presented by the applicant is unknown. here it is recommended, as claimed.
    30 In this regard, it should be mentioned that the conventional method of making canned sardines consists, generally, in washing sardines in water, subsequent manual salting in bulk or in brines of low concentration, eviscerated and decapitated of sardines, In some cases, steam precooking and later canning, closing the can and sterilizing it.
    35
    2
    image2 EXPLANATION OF THE INVENTION
    Thus, the procedure for obtaining canned sardines that the invention proposes
    5 is configured as a novelty within its field of application, the distinguishing details that conveniently distinguish it are included in the final claims that accompany the present description.
    Specifically, what the invention proposes, as noted above, is
    10 a process that combines the application of salting and partial dehydration techniques, using reverse osmosis and pre-cooking of grilled sardines, from which canned sardines of high organoleptic quality are obtained.
    Specifically, said procedure comprises the following:
    15 First, the sardine is conditioned by eviscerating and washing, eliminating the head and viscera in the presence of chlorinated fresh water.
    A brine saturated in sodium chloride is then prepared at a temperature not
    20 higher than 14 ° C, in which the eviscerated sardines are submerged for a time not exceeding 60 minutes. The process of immersion of the sardine in the brine saturated in sodium chloride pursues, on the one hand, salt up to a specific point and in a standardized way the sardines and, on the other hand, partially dehydrate the sardines achieving a texture and firmness of the high muscle sensory quality, all as
    25 consequence of the reverse osmosis process that occurs at the physical-chemical level.
    Once the reverse osmosis process is finished, the salted and partially dehydrated sardines undergo a culinary-gastronomic heat treatment of grilled pre-cooking, using a wooden grill, this being preferably a grilled
    30 cherry wood and with a pre-set preparation time to get the proper state of the grill. This culinary-gastronomic precooking heat treatment is carried out, manually, during a specific and established time, thus achieving the partial coagulation of the proteins present in the sardine and a specific smoking that gives specific sensory characteristics and high sensory acceptance.
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    3
    image3
    The next stage is the placement and sorting, manually, of the sardines in the corresponding container, more specifically in a tin container. This stage of placement and arrangement seeks two objectives: on the other hand proceed to tempering the sardine after the culinary-gastronomic thermal pre-cooking process, thus stopping the cooking and forming a saltpeter crust, from the reverse osmosis process in the brine saturated in sodium chloride, on the surface of the sardine skin, which provides a marked sensory character in the finished product, and on the other hand avoid the friction of some sardines with others thus maintaining the integrity of the skin and the sardine muscle, thus positively impacting on the organoleptic characteristics
    10 of the finished product.
    Once the sardines have been placed manually in the container, the cover liquid or government liquid is added, being in this case extra virgin olive oil of a specific quality and characteristics, to then close the containers of
    15 watertight and airtight way.
    In the last stage the cans of sardines already closed are subjected to an autoclave sterilization heat treatment, for a certain time and at a temperature, to achieve, not only the own and required sanitary safety required in canned fish, but
    20 to avoid undesirable over-cooking that would reduce the quality of the product so carefully throughout the entire process described here.
    Broadly speaking, the main differences between conventional procedures and the process of the invention are that eviscerated sardines are immersed in saturated brine
    25 and, after that, to a pre-cooking in a wooden grill.
    With all this, the advantages that the procedure brings to the preserves that are obtained are, essentially, the following:
    30 - high organoleptic quality of the product, that is, sardines.
    -  gastronomic characteristics of haute cuisine.
    -  Improved texture of canned sardines by reverse osmosis in a brine saturated in sodium chloride.
    - determines the cession of smoked gastronomic notes to the sardines by means of the preparation with embers of cherry wood.
    4
    image4
    The described procedure for obtaining canned sardines represents, therefore, an innovation of structural and constitutive characteristics unknown until now, reasons that together with its practical utility, provide it with sufficient grounds to obtain the
    5 exclusivity privilege requested. DESCRIPTION OF THE DRAWINGS
    To complement the description that is being made and in order to help a
    In a better understanding of the characteristics of the invention, the present specification, as an integral part thereof, is accompanied by a set of drawings, in which the following has been represented as an illustrative and non-limiting nature:
    Figure number 1.- Shows a flow chart of the different steps comprising the method object of the invention. PREFERRED EMBODIMENT OF THE INVENTION
    Following the aforementioned figure 1 and unique, it can be seen how the procedure in question includes the following steps:
    - Conventionally, a first step where the sardine is conditioned by eviscerating and washing (1), eliminating the head and viscera in the presence of chlorinated fresh water.
    25
    -  A step, before, parallel or subsequent to said washing, in which a brine saturated in sodium chloride is prepared at a temperature not exceeding 14 ° C (2),
    -  Then, a step in which the eviscerated sardines are submerged, for a time not
    30 more than 60 minutes, in the aforementioned brine (3), causing a process of reverse osmosis at the physical-chemical level.
    - Once the aforementioned process of reverse osmosis, a step where the
    sardines, salted and partially dehydrated, are subjected, manually, to a pre-cooking culinary-gastronomic heat treatment (5) grilled, using it
    5
    image5
    wood embers, as a source of heat, preferably cherry wood, which is also previously subjected to a step of preparation of the grill (4), that is, so that it is hot and there is no flame.
    5 - Next, a step of placing and sorting, manually, of the sardines in tin container (6).
    - Once the sardines are placed manually in the container, a step in which the liquid of cover or government liquid (7) is added, in this case olive oil
    10 extra virgin, then proceed to the step of closing the containers (8) tightly and tightly.
    - And, finally, a step in which the cans of sardines, already closed, are subjected to an autoclave sterilization heat treatment (9).
    15 Describing sufficiently the nature of the present invention, as well as the way of putting it into practice, it is not considered necessary to make its explanation more extensive so that any person skilled in the art understands its scope and the advantages derived therefrom, stating that , within its essentiality, may be implemented in other
    20 embodiments that differ in detail from that indicated by way of example, and which will also achieve the protection that is sought as long as it is not altered, changed or modified its fundamental principle.
    6
    权利要求:
    Claims (1)
    [1]
    image 1
    R E I V I N D I C A C I O N E S
    1.- PROCEDURE FOR OBTAINING SARDINE PRESERVES, comprising: 5 - a step where sardines are submerged in brine (3);
    -  a step where the sardine is conditioned by eviscerating and washing (1), eliminating the head and viscera in the presence of chlorinated fresh water;
    -  a step where sardines are placed in tin containers (6);
    - a step where cover liquid or government liquid (7) is added, to then close the containers tightly and tightly (8);
    - and, finally, a step where the cans of sardines, already packaged, are subjected to autoclave sterilization heat treatment (9), is characterized by the fact that the step in which the sardines are submerged in brine (3) after the washing and eviscerated step (1) and for a time not exceeding 60 minutes in a brine
    15 previously prepared and consisting of a saturated brine of sodium chloride at a temperature not exceeding 14 ° C (2); and because, in addition, it comprises a step in which, once the sardines, salted and partially dehydrated, are subjected to a pre-cooking heat treatment (5) on the grill, carried out manually.
    20 2. PROCEDURE FOR OBTAINING SARDINE PRESERVES, according to claim 1, characterized in that the step where the sardines, salted and partially dehydrated, are subjected to pre-cooking heat treatment (5) grilled, is carried out using wood embers previously subjected to a step of preparing said embers (4).
    3. PROCEDURE FOR OBTAINING SARDINE PRESERVES, according to claim 2, characterized in that the wood used for the pre-cooking heat treatment (5) is grilled cherry wood.
    30 4. PROCEDURE FOR OBTAINING SARDINE PRESERVATIONS, according to any of claims 1 to 3, characterized in that the covering liquid or governing liquid that is incorporated, once the sardines are manually placed in the container, is olive oil extra virgin
    35
    7
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    同族专利:
    公开号 | 公开日
    ES2588375B2|2017-07-10|
    WO2018060537A1|2018-04-05|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    FR2354710A1|1976-06-14|1978-01-13|Meisel Nicolas|Preserving fish esp. sardines in tins - involves coagulating by microwave low temp. cooking|
    JP2005204638A|2004-01-23|2005-08-04|Ayukawa:Kk|Method for producing salted dry sardine|WO2021251837A1|2020-06-24|2021-12-16|Instituto Tecnológico De La Producción|Texture improvement process for canned small pelagic fish|
    法律状态:
    2017-07-10| FG2A| Definitive protection|Ref document number: 2588375 Country of ref document: ES Kind code of ref document: B2 Effective date: 20170710 |
    优先权:
    申请号 | 申请日 | 专利标题
    ES201631255A|ES2588375B2|2016-09-27|2016-09-27|PROCEDURE FOR OBTAINING SARDINE PRESERVATIONS|ES201631255A| ES2588375B2|2016-09-27|2016-09-27|PROCEDURE FOR OBTAINING SARDINE PRESERVATIONS|
    PCT/ES2017/070635| WO2018060537A1|2016-09-27|2017-09-27|A method for producing canned sardines|
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