| 摘要 |
A process for preparing olive products in the form of cylinders of olive meat from culled olives and otherwise wasted olive pulp. The initial basic process involves removing stems and pits, homogenizing the pulp, mixing it with a caustic solution to reduce the bitterness, acidifying the pulp after filtering, and storing. From this basic process, the stored pulp may be further processed, either to produce a black ripe olive product, or a Spanish type olive product. For the black ripe olive product, the stored pulp is washed, divided into two equal portions and each portion is mixed with a different formula, following which the two portions are mixed together and either extruded or molded as a cylindrical tube of olive meat and sprayed with tannic acid and ferrous gluconate, then washed. For the Spanish type olive product, the stored pulp is pickled for fermentation, then filtered and mixed with formula ingredients and heated and extruded, while simultaneously a pimento pepper pulp formulation is prepared, heated and extruded internally of, and coaxially with, the olive pulp extrusion to produce a cylinder of olive meat with a pimento core. The extrusions may be cut into slices, wedges or dice.
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