RU2003127138A - METHOD FOR PRODUCING TOMATO SAUCE - Google Patents

METHOD FOR PRODUCING TOMATO SAUCE Download PDF

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Publication number
RU2003127138A
RU2003127138A RU2003127138/13A RU2003127138A RU2003127138A RU 2003127138 A RU2003127138 A RU 2003127138A RU 2003127138/13 A RU2003127138/13 A RU 2003127138/13A RU 2003127138 A RU2003127138 A RU 2003127138A RU 2003127138 A RU2003127138 A RU 2003127138A
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RU
Russia
Prior art keywords
weight
cooking
puree
ratio
mixture
Prior art date
Application number
RU2003127138/13A
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Russian (ru)
Other versions
RU2250698C1 (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 RU2003127138/13A priority Critical patent/RU2250698C1/en
Publication of RU2003127138A publication Critical patent/RU2003127138A/en
Application granted granted Critical
Publication of RU2250698C1 publication Critical patent/RU2250698C1/en

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Claims (1)

Способ производства томатного 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 2,0-2,04% по массе целевого продукта смесь перца красного молотого, майорана и базилика, взятых в соотношении по массе 3:2:15.Method for the production of tomato 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 the solids of the puree mixture, salt is introduced in a ratio by weight of 1: (5.5-5.8) to the solids mixture puree, cooking is carried out until the solids content of 18-19%, acetic acid is introduced until I have a pH value of about 4.0, and as a spice-aromatic additives used in an amount of 2.0-2.04% by weight of the target product, a mixture of ground red pepper, marjoram and basil, taken in a ratio by weight of 3: 2: 15.
RU2003127138/13A 2003-09-09 2003-09-09 Method for preparing tomato sauce RU2250698C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2003127138/13A RU2250698C1 (en) 2003-09-09 2003-09-09 Method for preparing tomato sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2003127138/13A RU2250698C1 (en) 2003-09-09 2003-09-09 Method for preparing tomato sauce

Publications (2)

Publication Number Publication Date
RU2003127138A true RU2003127138A (en) 2005-04-10
RU2250698C1 RU2250698C1 (en) 2005-04-27

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ID=35610999

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2003127138/13A RU2250698C1 (en) 2003-09-09 2003-09-09 Method for preparing tomato sauce

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RU (1) RU2250698C1 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2487642C1 (en) * 2012-04-20 2013-07-20 Олег Иванович Квасенков Tomato sauce production method
RU2508868C1 (en) * 2013-02-25 2014-03-10 Олег Иванович Квасенков Sauce production method
RU2498737C1 (en) * 2013-02-25 2013-11-20 Олег Иванович Квасенков Tomato sauce production method
RU2498738C1 (en) * 2013-02-27 2013-11-20 Олег Иванович Квасенков Sauce production method

Also Published As

Publication number Publication date
RU2250698C1 (en) 2005-04-27

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