Packaging and sterilization procedure black olives in the absence of brine

摘要

Procedure packaging and sterilization of black olives in the absence of brine. # Allows without covering liquid (brine) and additives, maintaining the organoleptic characteristics of the olives, these being packaged and stored in plastic bags volume and minimum weight, highlighting said method essentially comprises the following stages: a) maintenance and initial brining; b) classification and selection of suitable for consumption black olives, discarding unfit; c) oxidation of selected black olives; d) machining of the olives; e) washing conditioning olives to homogenize its physicochemical characteristics; f) drained from olives; g) packed in dry olives in plastic bags in the absence of brine; h) sterilization of plastic bags by treatment temperature and pressure specially designed to maintain the organoleptic properties of black olives, while guaranteeing the inviolability of plastic bags.