• 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 preparing an oil with a seafood flavor. In the process of the invention, vegetable oil and seafood are used as raw materials, where shellfish correspond to heads of crustaceans such as carabineros, enlisted ones and gambones, so that said shellfish is first subjected to a phase of crushing, in order to then mixed with the oil and confit the whole for several hours so that the flavors, smells and colors of the shellfish are transferred to the oil in an optimal way, after which a filtering and/or decanting, packaging, pasteurization and/or refrigerated and/or acidified according to conservation mode, finally the product will be labeled, packed and properly distributed. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2682958A1
    申请号:ES201730386
    申请日:2017-03-21
    公开日:2018-09-24
    发明作者:Jose Antonio SALMERON VELAZQUEZ
    申请人:Jose Antonio SALMERON VELAZQUEZ；
    IPC主号:
    专利说明:

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    PROCEDURE FOR PREPARING AN OIL WITH FLAVOR OF MAR1SCO
    DESCRI PClPN
    OBJECT OF THE INVENTION
    The present invention will be a process for the preparation of an oil with seafood flavor, using as raw material oil of vegetable origin with neutral flavor and seafood based on crustacean heads, such as carabineros, enlisted, prawns or crabs.
    The object of the invention is to provide the general public with an oil with a seafood flavor, for use in the preparation of food products of any kind.
    BACKGROUND OF THE INVENTION
    The applicant is unaware of the existence of seafood-flavored oils, and much less vegetable oils made as described in the present patent application.
    DESCRIPTION OF THE INVENTION
    The procedure that is recommended is intended to obtain a seafood-flavored oil, or, what is the same, a shellfish / crustaceans oil, since as a raw material vegetable oil of any variety is used, such as , by way of example, sunflower oil and crustacean heads such as carabineros, enlisted, prawns or crabs.
    According to the process of the invention, the following operational phases are established for the preparation of the seafood flavored oil:
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    Crushing of shellfish, that is, of the crustacean heads as raw material, until obtaining a thickness of the order of 5 millimeters.
    • Confit of said shellfish crushed in vegetable oil and with a neutral flavor, so that the flavor, smell, color and aromas of the shellfish are transferred to it, that is, a red-orange hue.
    • Filtering and decanting of the oil after the confit of the previous phase, during fifteen days to obtain the clearing of the same.
    • Finally proceed to! bottled, preferably in glass bottles with a metallic cap with a non-refillable diffuser, of the oil resulting from the previous phase.
    • Pasteurized oil in the bottle itself in which it has been packaged at a temperature of the order of 72 ° C, or failing to store in a refrigerator between 4 ° C. And 6 ° C or, as a third option, pH acidification by the addition of soluble acids to keep at room temperature.
    Obviously, the bottles containing the packaged oil will finally be labeled and packed for final distribution.
    It should be borne in mind that the confit of the crushed shellfish in vegetable oil will be carried out below 80 ° C for several hours, in order to avoid the denaturation of the oil and avoid the oxidation and release of fatty acids, in order to be Suitable for consumption.
    In addition, the oil will have a low presence of water, an optimal pH where microorganisms do not proliferate and absence of pathogenic microbiology, with sulfite indices below 10 ppm.
    EXAMPLE OF PRACTICAL EMBODIMENT OF THE INVENTION
    In order to obtain 1 liter of seafood flavored oil, 1.10 liters of sunflower oil and 100 grams of heads of a mixture of carabineros, enlisted, prawns or
    crabs, so that these heads were crushed until the larger fragments of them did not exceed a thickness greater than 5 millimeters. Obviously, the amount of shellfish used may vary, both positively and negatively, depending on the species of crustaceans used and the flavor concentration that is finally expected in the oil.
    The crushed heads were added to the oil, and the whole was confit at a temperature of 75 ° C for four hours, then proceeding to a phase of filtering and decanting for 15 days, until which the oil is obtained clean and clear and with obvious Loss 10 of weight of the final assembly due to such waste.
    The resulting oil was packaged in a 1-liter glass bottle, a bottle in which a metal plug and a non-refillable diffuser were integrated.
    15 The bottle, once closed, was subjected to a pasteurization process at a temperature of 72 ° C, after which it was labeled, being ready to be packed and distributed.
    权利要求:
    Claims (1)
    [1]
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    REIV1NDICATIONS
    1a.- Procedure for preparing a seafood flavored oil, characterized in that it defines the following operational phases:
    • Crushing of shellfish, being obtained based on crustacean heads such as carabineros, enlisted, prawns and / or crabs.
    • Mixed seafood with vegetable oil and confit from the mixture at a temperature below 80 ° C for several hours.
    • Fiitrado and decanted of! oil for a period of the order of fifteen days.
    • Packaging of the resulting oil in the previous phase,
    • Pasteurized oil contained in the container of the previous phase 6 preservation of the same in refrigerator or addition of soluble acids for storage of the product at room temperature.
    2a.- Procedure for preparing a seafood flavored oil, according to claim 1, characterized in that in the crushing phase the shellfish is crushed at a size not exceeding 5 millimeters thick.
    3a.- Procedure for preparing a seafood flavored oil, according to claim 1, characterized in that the pasteurization process is carried out at a temperature of the order of 72 ° C.
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    同族专利:
    公开号 | 公开日
    ES2682958B1|2019-07-09|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    FR2192566A5|1972-07-07|1974-02-08|Charier Vadrot Ierre|Aromatised vegetable oils prodn - by steeping animal or plant tissue in oil baths with additives|
    RU2153815C1|1999-05-12|2000-08-10|Дальневосточный государственный технический рыбохозяйственный университет|Dried squid preparing method|
    法律状态:
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    优先权:
    申请号 | 申请日 | 专利标题
    ES201730386A|ES2682958B1|2017-03-21|2017-03-21|PROCEDURE FOR PREPARING AN OIL WITH MARISCO FLAVOR|ES201730386A| ES2682958B1|2017-03-21|2017-03-21|PROCEDURE FOR PREPARING AN OIL WITH MARISCO FLAVOR|
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