RU2250693C1 - Method for obtaining sauce - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ground Cayenne pepper, coriander, thyme and mustard in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.

EFFECT: higher efficiency.

Description

The invention relates to a technology for the production of tomato-based sauces.

A known method of producing 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 (A.F. Vestnikov Preservation of fruits and vegetables on collective and state farms - M, Rosagropromizdat, 1989 p. 142-144).

The disadvantage of this method is the production of sauces with high adhesion to the container.

The technical result of the invention is to obtain a new sauce with a harmonious combination of organoleptic properties, with reduced adhesion to the container.

This result is achieved by the fact that in the method for producing the sauce, which involves cooking tomato puree, adding sugar and salt during the cooking process, adding spicy aromatic additives and acetic acid at the end of cooking, according to the invention, before cooking the tomato puree is mixed with banana puree in the ratio of dry matter weight (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 the solids of the mixture of mashed potatoes, cooking is carried out to a solids content of 18-19%, vinegar ki the slot is introduced until a pH value of about 4.0 is reached, and as a spicy aromatic additives, a mixture of ground red pepper, coriander, thyme and mustard, taken in a ratio by weight of 3, is used in an amount of 1.5-1.53% by weight of the target product : 15: 15: 67.

The method is implemented as follows.

Fresh tomatoes are inspected, washed and wiped with the separation of seeds and peels. Fresh bananas are inspected, washed, peeled and wiped. It is allowed to use canned semi-finished mashed potatoes. Mashed potatoes are mixed in the ratio by weight of solids (6.0-6.2): 1. The accuracy of the ratio in this case and everywhere further in the text is determined by the norms of consumption of raw materials. The mixture of mashed potatoes is loaded into a digester, brought to a boil and boiled.

Sugar and salt are sieved and passed through a magnetic trap, and then gradually loaded into the digester with constant stirring until the ratio of the mass of sugar and salt with solids of the mixture of puree 1: (3.5-3.7) and 1: (5, 5-5.8), respectively. Cooking is completed when the solids content is 18-19%, then acetic acid is introduced until a pH of about 4.0 is reached and a mixture of ground red pepper, coriander, thyme and mustard taken in a weight ratio of 3: 15: 15: 67, in an amount of 1.5-1.53% by weight of the target product. The product is continued to mix for uniform distribution of acetic acid and spices over its volume, after which it is Packed, preferably by hot bottling, and sealed.

Compared with the closest analogue, the target product obtained by the proposed method has lower adhesion to the container, which is evaluated by visual observation when turning the glass bottles with sauce from the bottom to the lid.

The target product is a viscous thick mass with a characteristic red color and individual darker interspersed with ground spices, has a pleasant sweet and sour taste and a harmonious pleasant specific aroma.

By organoleptic properties, the resulting sauce is harmoniously combined with meat, sausage, potato and pasta dishes.

Thus, the proposed method allows to obtain a new sauce with harmonious pleasant organoleptic properties, which has reduced adhesion to the container.

Claims (1)

A method of producing a 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 a 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 pH reaches 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, thyme and mustard, taken in a ratio by weight of 3: 15: 15: 67 .