Procedure for the elaboration of black olives in acid conditions and products as well obtained. (Machine-translation by Google Translate, not legally binding)

摘要

Process of making black olives in acidic conditions and product thus obtained. Procedure for the elaboration of black olives in acidic conditions, which does not include sterilization, which includes: a) the conservation of the olives in acidified solutions, b) the alkaline treatment of the olives and subsequent washing with aeration, c) the acidification of the olives. Olives and fixation of the black color with iron salts, d) the deboning and washing of the black olives, e) the packaging of the olives with a sugar solution of at least 10% (w/w) sugar concentration and a acidifying agent, and f) pasteurization of packaged olives. This procedure allows obtaining black olives with a total concentration of sugars in the pulp between 10% and 40% (w/w), with a ph below 4.5 and pasteurized. (Machine-translation by Google Translate, not legally binding)