RU2455869C1 - "georgian hot tomato sauce" preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of sauces production. The method envisages preparation of recipe components, milling garlic and hot pepper, sunflower flour pouring with drinking water and maintenance for swelling, mixing the listed components with tomato puree, sugar, salt, dried cilantro and dried dill, boiling, addition of acetic acid. Then one performs packing, sealing and sterilisation of the produced mixture.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

A known method for the production of canned food "Spicy tomato sauce in Georgian", which includes preparing the recipe components, chopping garlic and bitter pepper, mixing them with tomato puree, sugar, salt, dried cilantro and dried dill, boiling until the solids content is about 18, 5%, the addition of acetic acid, packaging, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume III. - M .: Pishchepromizdat, 1963, p. 528-529).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the canned food production method “Georgian Spicy Tomato Sauce”, which involves preparing the recipe components, chopping garlic and bitter pepper, mixing them with tomato puree, sugar, salt, dried cilantro and dried dill, boiling until solids content of about 18.5%, the addition of acetic acid, packaging, sealing and sterilization, according to the invention, when mixing, additionally use sunflower flour, which is poured into the drink before mixing oh water and allowed to stand to swell, and components used in the following ratio costs pbw .:

garlic 9.8-10.3 bitter peppers 5.5 sunflower flour 30.8 tomato puree, in terms of 12% concentration 740.8 acetic acid, calculated on 80% concentration 3.03 sugar 16.25 salt 25.5 dried cilantro 12.75 dried dill 16 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared garlic and chilli pepper are ground in a spinning top.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with drinking water in a weight ratio of about 1: 5 and kept for swelling.

The listed components in the recipe ratio are mixed with tomato puree, sugar, salt and ground dried cilantro and dried dill. The resulting mixture is boiled until a solids content of about 18.5% is reached, acetic acid is added to it in a prescription amount, packaged, sealed and sterilized to obtain the desired product.

When using tomato puree with a dry matter content that does not match the prescription and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food.Volume I. - M .: APPP "Konservplodoizgot", 1990, p.124).

The costs of the components are given taking into account the norms of waste and losses of the corresponding types of raw materials. Given in the form of intervals, the consumption of garlic covers its possible change in the shelf life of raw materials.

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the technical result indicated, cans of type 1-82-500 containing products obtained by the described technology and by the closest analogue were opened and mounted with the neck down. After 10-15 minutes, the experimental product completely drained from the can. The product by the closest analogue did not completely drain, but began to dry on the walls of the can.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

Method for the production of canned food “Spicy Georgian tomato sauce”, which involves preparing the recipe components, chopping garlic and bitter pepper, mixing them with tomato puree, sugar, salt, dried cilantro and dried dill, boiling until the solids content is about 18.5 %, the addition of acetic acid, packaging, sealing and sterilization, characterized in that when mixing additionally use sunflower flour, which before mixing is poured with drinking water and kept for swelling, components used in the following ratio of expenses, parts by weight .:
garlic 9.8-10.3 bitter pepper 5.5 sunflower flour 30.8 tomato puree, in terms of 12% concentration 740.8 acetic acid, in terms of 80% concentration 3.03 sugar 16.25 salt 25.5 dried cilantro 12.75 dried dill 16 water before the release of the target product 1000