Verarbeitungsverfahren für Oliven in Beuteln und durch Dieses Verfahren Erhaltenes Produkt

Details

Veröffentlichungs-Nr.

EP4792654

Anmeldetag

18. Februar 2025

Veröffentlichung

19. August 2026

Rechtsraum

EP

Abstract

A process for processing olives comprises the steps of immersing a quantity of olives in boiling water for 3 minutes, the water being acidified with citric acid and maintained at a pH between 3.5 and 4; cooling the olives with water; preparing a preserving liquid in the form of an aqueous solution comprising citric acid at 0.5 per thousand, ascorbic acid at 1.5 per thousand, and lactic acid in a proportion such as to maintain the pH of the liquid between 3.5 and 3.8; pouring into at least one plastic bag for food use a predetermined quantity of olives thus treated and a predetermined quantity of preserving liquid thus obtained; and sealing the bag, obtaining a bagged olive packaging.

Anmelder

Firma

F.LLI Sacla' S.p.A.

Land

🇮🇹 Italien