RU2003127131A - METHOD FOR PRODUCING RED SAUCE - Google Patents

METHOD FOR PRODUCING RED SAUCE Download PDF

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Publication number
RU2003127131A
RU2003127131A RU2003127131/13A RU2003127131A RU2003127131A RU 2003127131 A RU2003127131 A RU 2003127131A RU 2003127131/13 A RU2003127131/13 A RU 2003127131/13A RU 2003127131 A RU2003127131 A RU 2003127131A RU 2003127131 A RU2003127131 A RU 2003127131A
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RU
Russia
Prior art keywords
weight
cooking
ratio
mixture
sugar
Prior art date
Application number
RU2003127131/13A
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Russian (ru)
Other versions
RU2250694C1 (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
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Application filed by Олег Иванович Квасенков (RU), Олег Иванович Квасенков filed Critical Олег Иванович Квасенков (RU)
Priority to RU2003127131/13A priority Critical patent/RU2250694C1/en
Publication of RU2003127131A publication Critical patent/RU2003127131A/en
Application granted granted Critical
Publication of RU2250694C1 publication Critical patent/RU2250694C1/en

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

Claims (1)

Способ получения красного 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:(3,0-3,2) 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, горчицы и лаврового листа, взятых в соотношении по массе 3:15:67:15.A method of producing red 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: (3.0-3.2) to a solids mixture of mashed potatoes, salt is introduced in a ratio by weight of 1: (5.5-5.8) to the solids mixture of mashed potatoes, cooking is carried out until the solids content of 18-19%, acetic acid is introduced until reaching pH of about 4.0, and as a spice-aromatic additives used in an amount of 1.5-1.53% by weight of the target product, a mixture of ground red pepper, coriander, mustard and bay leaf, taken in a ratio by weight of 3:15: 67:15.
RU2003127131/13A 2003-09-09 2003-09-09 Method for obtaining red sauce RU2250694C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2003127131/13A RU2250694C1 (en) 2003-09-09 2003-09-09 Method for obtaining red sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2003127131/13A RU2250694C1 (en) 2003-09-09 2003-09-09 Method for obtaining red sauce

Publications (2)

Publication Number Publication Date
RU2003127131A true RU2003127131A (en) 2005-04-10
RU2250694C1 RU2250694C1 (en) 2005-04-27

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Application Number Title Priority Date Filing Date
RU2003127131/13A RU2250694C1 (en) 2003-09-09 2003-09-09 Method for obtaining red sauce

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RU (1) RU2250694C1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2508862C1 (en) * 2013-02-25 2014-03-10 Олег Иванович Квасенков Sauce preparation method
RU2508865C1 (en) * 2013-02-25 2014-03-10 Олег Иванович Квасенков Red sauce production method

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Publication number Publication date
RU2250694C1 (en) 2005-04-27

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