ES2162610B1 - MANUFACTURING PROCEDURE OF AN ANALOG FILTER OF ANCHORED BOQUERON FROM CHICKED FISH. - Google Patents
MANUFACTURING PROCEDURE OF AN ANALOG FILTER OF ANCHORED BOQUERON FROM CHICKED FISH.Info
- Publication number
- ES2162610B1 ES2162610B1 ES200001453A ES200001453A ES2162610B1 ES 2162610 B1 ES2162610 B1 ES 2162610B1 ES 200001453 A ES200001453 A ES 200001453A ES 200001453 A ES200001453 A ES 200001453A ES 2162610 B1 ES2162610 B1 ES 2162610B1
- Authority
- ES
- Spain
- Prior art keywords
- anchovy
- manufacturing procedure
- fish
- fillet
- chicked
- 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.)
- Expired - Fee Related
Links
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 241001454694 Clupeiformes Species 0.000 abstract 4
- 241000251468 Actinopterygii Species 0.000 abstract 2
- 235000019513 anchovy Nutrition 0.000 abstract 2
- 235000019688 fish Nutrition 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 2
- XWNSFEAWWGGSKJ-UHFFFAOYSA-N 4-acetyl-4-methylheptanedinitrile Chemical compound N#CCCC(C)(C(=O)C)CCC#N XWNSFEAWWGGSKJ-UHFFFAOYSA-N 0.000 abstract 1
- 102000008934 Muscle Proteins Human genes 0.000 abstract 1
- 108010074084 Muscle Proteins Proteins 0.000 abstract 1
- 239000004153 Potassium bromate Substances 0.000 abstract 1
- 108060008539 Transglutaminase Proteins 0.000 abstract 1
- 239000003963 antioxidant agent Substances 0.000 abstract 1
- 235000006708 antioxidants Nutrition 0.000 abstract 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 abstract 1
- 235000018417 cysteine Nutrition 0.000 abstract 1
- 239000000975 dye Substances 0.000 abstract 1
- 238000001125 extrusion Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 239000000416 hydrocolloid Substances 0.000 abstract 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract 1
- 235000013923 monosodium glutamate Nutrition 0.000 abstract 1
- 239000004223 monosodium glutamate Substances 0.000 abstract 1
- 238000000465 moulding Methods 0.000 abstract 1
- 239000003921 oil Substances 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- 229940094037 potassium bromate Drugs 0.000 abstract 1
- 235000019396 potassium bromate Nutrition 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 235000000346 sugar Nutrition 0.000 abstract 1
- 150000008163 sugars Chemical class 0.000 abstract 1
- 102000003601 transglutaminase Human genes 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Classifications
-
- 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
- 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 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
-
- 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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Procedimiento de fabricación de un producto análogo a filete de boquerón anchoado a partir de pescado picado. Se trata de un producto análogo a filete de anchoa anchoado que se caracteriza por ser un producto alimenticio con sabor, color, textura y forma de filete anchoado, conseguido por extusión o moldeo y por comprender pescado picado con todas las partículas unidas por la capacidad que la Transglutaminasa, y/o el Bromato potásico y/o la cisteína tienen de establecer enlaces entre las moléculas de proteína del músculo, y al que se le añade extracto y/o pasta de anchoa y se le puede adicionar algunos o todos de los siguientes ingredientes: agua, hidrocoloides, proteínas, diversas sales, aceite, colorantes, glutamato monosódico, antioxidantes y azúcares. El que intervengan todos o sólo algunos de estos ingredientes varía en función de las condiciones y características del producto de partida, así como del tratamiento físico al que se vea sometido.Manufacturing procedure for a product similar to anchovy anchovy fillet made from minced fish. It is a product similar to anchovy anchovy fillet that is characterized by being a food product with flavor, color, texture and shape of anchovy fillet, achieved by extrusion or molding and by understanding minced fish with all the particles united by the capacity that Transglutaminase, and / or potassium bromate and / or cysteine must establish links between muscle protein molecules, and to which extract and / or anchovy paste is added and some or all of the following may be added Ingredients: water, hydrocolloids, proteins, various salts, oil, dyes, monosodium glutamate, antioxidants and sugars. The intervention of all or only some of these ingredients varies depending on the conditions and characteristics of the starting product, as well as the physical treatment to which it is subjected.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES200001453A ES2162610B1 (en) | 2000-06-08 | 2000-06-08 | MANUFACTURING PROCEDURE OF AN ANALOG FILTER OF ANCHORED BOQUERON FROM CHICKED FISH. |
| AU2001231782A AU2001231782A1 (en) | 2000-06-08 | 2001-02-15 | Method for producing an anchovied anchovy fillet-like product from chopped fish |
| PCT/ES2001/000054 WO2001093702A1 (en) | 2000-06-08 | 2001-02-15 | Method for producing an anchovied anchovy fillet-like product from chopped fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES200001453A ES2162610B1 (en) | 2000-06-08 | 2000-06-08 | MANUFACTURING PROCEDURE OF AN ANALOG FILTER OF ANCHORED BOQUERON FROM CHICKED FISH. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2162610A1 ES2162610A1 (en) | 2001-12-16 |
| ES2162610B1 true ES2162610B1 (en) | 2003-04-01 |
Family
ID=8493841
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES200001453A Expired - Fee Related ES2162610B1 (en) | 2000-06-08 | 2000-06-08 | MANUFACTURING PROCEDURE OF AN ANALOG FILTER OF ANCHORED BOQUERON FROM CHICKED FISH. |
Country Status (3)
| Country | Link |
|---|---|
| AU (1) | AU2001231782A1 (en) |
| ES (1) | ES2162610B1 (en) |
| WO (1) | WO2001093702A1 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2002313004A1 (en) * | 2002-06-07 | 2003-12-22 | Fundacion Azti | Method of producing a type of salted anchovy fillet and the product thus obtained |
| ES2246179B2 (en) * | 2002-06-07 | 2006-11-01 | Innovacion Alimentaria Lehomar, S.L. | PROCEDURE FOR THE ELABORATION OF ANALOG OF FILETE DE BOQUERON IN SALAZON AND PRODUCT OBTAINED. |
| ES2204323B1 (en) * | 2002-10-01 | 2005-07-16 | Consejo Sup. De Investig. Cientificas. | ELABORATION OF AN ANALOG TO CHANQUETE. |
| ES2209651B1 (en) * | 2002-12-10 | 2005-02-01 | Conservas Fredo, S.A. | FOOD PRODUCT ANALOG OF THE WIDTH AND PROCEDURE FOR MANUFACTURING. |
| WO2005036991A1 (en) * | 2003-10-20 | 2005-04-28 | Holdeker, S.L. | Machine for the production of an anchovy fillet substitute or similar from surimi, production method thereof and product thus produced |
| FR2990826B1 (en) * | 2012-05-23 | 2015-07-24 | Paul Paulet Ets | METHOD FOR PRESERVING FOODSTUFFS COMPRISING FISH |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59198958A (en) * | 1983-03-23 | 1984-11-10 | Japan Organo Co Ltd | Preparation of marine product of fish paste |
| JP2705024B2 (en) * | 1987-07-02 | 1998-01-26 | マルハ株式会社 | Food manufacturing method |
| ES2047443B1 (en) * | 1992-04-09 | 1994-09-01 | Consejo Superior Investigacion | MANUFACTURING PROCEDURE FOR A PRODUCT ANALOGED TO ANCHOVY FILLET OF ANCHOVY AND PRODUCT SO OBTAINED. |
| EP0572987B1 (en) * | 1992-06-02 | 1999-08-25 | Ajinomoto Co., Inc. | Process for producing bound-formed food |
-
2000
- 2000-06-08 ES ES200001453A patent/ES2162610B1/en not_active Expired - Fee Related
-
2001
- 2001-02-15 WO PCT/ES2001/000054 patent/WO2001093702A1/en active Application Filing
- 2001-02-15 AU AU2001231782A patent/AU2001231782A1/en not_active Abandoned
Also Published As
| Publication number | Publication date |
|---|---|
| ES2162610A1 (en) | 2001-12-16 |
| WO2001093702A1 (en) | 2001-12-13 |
| AU2001231782A1 (en) | 2001-12-17 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EC2A | Search report published |
Date of ref document: 20011216 Kind code of ref document: A1 Effective date: 20011216 |
|
| FG2A | Definitive protection |
Ref document number: 2162610B1 Country of ref document: ES |
|
| FD2A | Announcement of lapse in spain |
Effective date: 20180807 |