RU2003127129A - METHOD FOR COOKING SAUCE - Google Patents

METHOD FOR COOKING SAUCE Download PDF

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Publication number
RU2003127129A
RU2003127129A RU2003127129/13A RU2003127129A RU2003127129A RU 2003127129 A RU2003127129 A RU 2003127129A RU 2003127129/13 A RU2003127129/13 A RU 2003127129/13A RU 2003127129 A RU2003127129 A RU 2003127129A RU 2003127129 A RU2003127129 A RU 2003127129A
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RU
Russia
Prior art keywords
cooking
weight
ratio
mixture
sugar
Prior art date
Application number
RU2003127129/13A
Other languages
Russian (ru)
Other versions
RU2250692C1 (en
Inventor
Олег Иванович Квасенков (RU)
Олег Иванович Квасенков
Ирина Евгеньевна Кизим (RU)
Ирина Евгеньевна Кизим
Original Assignee
Олег Иванович Квасенков (RU)
Олег Иванович Квасенков
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Application filed by Олег Иванович Квасенков (RU), Олег Иванович Квасенков filed Critical Олег Иванович Квасенков (RU)
Priority to RU2003127129/13A priority Critical patent/RU2250692C1/en
Publication of RU2003127129A publication Critical patent/RU2003127129A/en
Application granted granted Critical
Publication of RU2250692C1 publication Critical patent/RU2250692C1/en

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  • Seeds, Soups, And Other Foods (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Claims (1)

Способ приготовления соуса, предусматривающий варку томатного пюре, введение сахара и соли в процессе варки, добавление в конце варки пряно-ароматических добавок и уксусной кислоты, отличающийся тем, что перед варкой томатное пюре смешивают с банановым пюре в соотношении по массе сухих веществ (6,0-6,2):1, сахар вводят в соотношении по массе 1:(3,5-3,7) к сухим веществам смеси пюре, соль вводят в соотношении по массе 1:(5,5-5,8) к сухим веществам смеси пюре, варку осуществляют до содержания сухих веществ 18-19%, уксусную кислоту вводят до достижения значения рН около 4,0, а в качестве пряно-ароматических добавок используют в количестве 1,5-1,53% по массе целевого продукта смесь перца красного молотого, кориандра, базилика и лаврового листа, взятых в соотношении по массе 1:4:4:1.A method of preparing the sauce, involving the cooking of tomato puree, the introduction of sugar and salt during the cooking process, the addition of spicy aromatic additives and acetic acid at the end of cooking, characterized in that before cooking the tomato puree is mixed with banana puree in the ratio by weight of dry substances (6, 0-6.2): 1, sugar is introduced in a ratio by weight of 1: (3.5-3.7) to a solids mixture of mashed potatoes, salt is introduced in a ratio by weight of 1: (5.5-5.8) to dry mixture of mashed potatoes, cooking is carried out to a solids content of 18-19%, acetic acid is introduced until the value reaches I have a pH of about 4.0, and as a spicy-aromatic additives used in an amount of 1.5-1.53% by weight of the target product, a mixture of ground red pepper, coriander, basil and bay leaves, taken in a ratio by weight of 1: 4: 4: 1.
RU2003127129/13A 2003-09-09 2003-09-09 Method for preparing sauce RU2250692C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2003127129/13A RU2250692C1 (en) 2003-09-09 2003-09-09 Method for preparing sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2003127129/13A RU2250692C1 (en) 2003-09-09 2003-09-09 Method for preparing sauce

Publications (2)

Publication Number Publication Date
RU2003127129A true RU2003127129A (en) 2005-04-10
RU2250692C1 RU2250692C1 (en) 2005-04-27

Family

ID=35610993

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2003127129/13A RU2250692C1 (en) 2003-09-09 2003-09-09 Method for preparing sauce

Country Status (1)

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RU (1) RU2250692C1 (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2461301C1 (en) * 2011-04-05 2012-09-20 Федеральное государственное образовательное учреждение высшего профессионального образования "Горский государственный аграрный университет" Sauce preparation method
RU2487643C1 (en) * 2012-04-20 2013-07-20 Олег Иванович Квасенков Sauce preparation method
RU2508862C1 (en) * 2013-02-25 2014-03-10 Олег Иванович Квасенков Sauce preparation method
RU2508864C1 (en) * 2013-02-25 2014-03-10 Олег Иванович Квасенков Red sauce production method
RU2508865C1 (en) * 2013-02-25 2014-03-10 Олег Иванович Квасенков Red sauce production method
RU2507981C1 (en) * 2013-02-25 2014-02-27 Олег Иванович Квасенков Sauce production method

Also Published As

Publication number Publication date
RU2250692C1 (en) 2005-04-27

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