RU2271128C2 - Fruit-and-berry sauce containing vegetable raw materials - Google Patents

Abstract

FIELD: food processing industry, in particular sauce production.

SUBSTANCE: claimed sauce contains (g): sugar 40.0; plum 600-680; apple 100-150; blackcurrant 50-60; topinambour 100-150; iodinated salt 27.0, and spice mixture 3.0.

EFFECT: sauce of improved nutritive value, stable viscosity, deep color, soft test and increased content of biologically active substances.

1 dwg, 3 ex

Description

The invention relates to the food industry and can be used for the production of sauce with high nutritional value.

Known recipe for tomato sauce "Senior tomato", containing in its composition tomato paste, sugar, water, apples, modified starch, salt, ascorbic acid (RF application 99106377/13, IPC ⁷ A 23 L 1/24, 1999). However, this recipe has a low content of natural organic acids,

Known recipe fruit sauce "Plum", containing sugar, water, ascorbic acid, plum, modified starch (application of the Russian Federation 99106370/13, IPC ⁷ A 23 L 1/24, 1999). The sauce proposed by this recipe is characterized by a low dry matter content, an additional viscosity regulator is used, and insufficient saturation with biologically active substances.

The technical task of the invention is the creation of a sauce with increased biological value through the use of a natural regulator of the viscosity of raw materials, reducing beet sugar without compromising the traditional organoleptic perception of the product, enrichment with microelements and natural dietary fiber.

The technical result is an improvement in organoleptic characteristics (pronounced color, stable viscosity, harmonious soft taste) and an increase in the content of biologically active substances.

Achievement of technical results - it is achieved by the fact that the sauce additionally contains apples, blackcurrant, Jerusalem artichoke and iodized salt, a mixture of spices.

Example 1

Raw materials were preliminarily subjected to inspection and washing for 5 minutes. Then the raw materials were cleaned 1) apples — the core and the stalk were removed, 2) black currants — the remains of the sepals, 3) thorns — the stalk, 4) Jerusalem artichoke — the removal of integumentary tissues and eyes. The fruit and vegetable raw materials were again washed with water for 3 minutes. Next, slicing apples weighing 100 g and Jerusalem artichoke weighing 100 g to the size of slices: length 10 mm, thickness 5 mm, width 10 mm. Then, coarsely chopped apples, Jerusalem artichoke and black plum weighing 680 g, black currant weighing 50 g were mixed. The next operation included heating the fruit and vegetable mixture for 17 minutes with damp steam, the temperature of the mixture reached 90 ° C. Next, the fruit and vegetable mixture was wiped through a sieve with a mesh size of 2 mm and homogenized for 3 minutes in a homogenizer. Then, 40 g of granulated sugar was added to the fruit and berry mixture and heated with blank steam for 7 minutes, then a mixture of spices No. 1 (black pepper - 1.0 g, allspice - 1.0 g, cinnamon - 1.0 g) by mass 3.0 g and edible iodized salt weighing 27 g and were heated with blank steam for 5 minutes. The mass was finally cooked over the next 5 minutes. Next, packaging was carried out in glass containers, capping, sterilization for 10 minutes at a temperature of 85 ° C.

The components had the following ratio, wt./g: tern-plum 680, apples 100, blackcurrant 50, Jerusalem artichoke 100, sugar 40, iodized salt 27, spices mixture No. 1 - 3.0

Example 2

The raw materials were preliminarily subjected to inspection and washing for 5 minutes. Then the raw materials were cleaned 1) apples — the core and the stalk were removed, 2) black currants — the remains of the sepals, 3) thorns — the stalk, 4) Jerusalem artichoke — the removal of integumentary tissues and eyes. Washed repeatedly with water for fruits and vegetables for 3 minutes. Next, apples were cut weighing 150 g, and Jerusalem artichoke weighing 120 g to the size of the pieces: length 10 mm, thickness 5 mm, width 10 mm. Then, coarsely chopped apples, Jerusalem artichoke and turn plum weighing 610 g, black currant weighing 50 g were mixed. The next operation included heating the fruit and vegetable mixture for 17 minutes with damp steam, the temperature of the mixture reached 90 ° C. Next, the fruit and vegetable mixture was wiped through a sieve with a mesh size of 2 mm and homogenized for 5 minutes in a homogenizer. Then, 40 g of granulated sugar was added to the fruit-berry mixture, and heated with blank steam for 7 minutes, then a mixture of spices No. 2 (red hot pepper - 0.7 g, allspice - 1.3 g, rosemary - 1.0 g ) weighing 0.3 g and edible iodized salt weighing 27 g, were heated with blank steam for 5 minutes. The mass was finally cooked over the next 5 minutes. Next, packaging was carried out in glass containers, capping, sterilization for 10 minutes at a temperature of 85 ° C.

The components had the following ratio, wt./g: tern-plum 610, apples 150, blackcurrant 50, Jerusalem artichoke 120, sugar 40, iodized salt 27, spices mixture No. 2 - 3.0.

Example 3

The raw materials were preliminarily subjected to inspection and washing for 5 minutes. Then the raw materials were cleaned 1) apples — the core and the stalk were removed, 2) black currants — the remains of the sepals, 3) thorns — the stalk, 4) Jerusalem artichoke — the removal of integumentary tissues and eyes. Washed repeatedly with water for fruits and vegetables for 3 minutes. Next, apples were sliced weighing 100 g, and Jerusalem artichoke weighing 170 g to a piece size: length 10 mm, thickness 5 mm, width 10 mm. Then, coarsely chopped apples, Jerusalem artichoke and tern-plum weighing 600 g, black currant weighing 60 g were mixed. The next operation included heating the fruit and vegetable mixture for 17 minutes with dry steam, the temperature of the mixture reached 90 ° C. Next, the fruit and vegetable mixture was wiped through a sieve with a mesh size of 2 mm and it was homogenized for 5 minutes in a homogenizer. Then, 40 g of granulated sugar was added to the fruit-berry mixture, and heated with blank steam for 7 minutes, then a mixture of spices No. 3 (marjoram - 0.7 g, allspice - 1.3 g, basil - 0.5 g, nutmeg walnut - 0.5 g) weighing 3.0 g, and edible salt iodized salt weighing 27 g was heated with blank steam for 5 minutes. The mass was finally cooked over the next 5 minutes. Next, packaging was carried out in glass containers, capping, sterilization for 10 minutes at a temperature of 85 ° C.

The components had the following ratio, wt./g .: tern-plum 600, apples 100, blackcurrant 60, Jerusalem artichoke 170, sugar 40, iodized salt 27, spices mixture No. 3 - 3.0.

A positive effect - this formulation in the absence of artificial preservatives and antioxidants and with a high content of natural dietary fiber allows you to create a sauce with stable physico-chemical properties and high nutritional value.

The drawing shows a profilogram of fruit and berry sauce.

Claims (1)

A sauce containing sugar and plum, characterized in that it additionally contains apples, blackcurrant, Jerusalem artichoke, iodized salt and a mixture of spices in the following ratios by weight, g: Sugar 40 Plum 600-680 The apples 100-150 Black currant 50-60 Jerusalem artichoke 100-170 Iodized salt 27.0 Spice mix 3.0