RU2467659C1 - "potemkin" sauce production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the sauces production technology field. The described method envisages preparation of recipe components, thermal treatment and straining of apples, garlic milling, the listed components mixing with tomato puree, dry white wine, vinegar, salt, mustard and black hot pepper, homogenisation, thermal treatment, packing, sealing and sterilisation; while mixing, one additionally introduces drinking water, sugar and sunflower flour that preliminarily has been poured with drinking water and maintained for swelling; vinegar is represented by acetic acid introduced into the mixture after thermal treatment; mustard is represented by mustard powder; thermal treatment is performed by way of cooking (before homogenisation) till dry substances content is equal to nearly 17%.

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

Description

The invention relates to technology for the production of sauces.

A known method of producing sauce "Potemkin", providing for the preparation of recipe components, heat treatment and rubbing apples, chopping garlic, mixing the listed components with tomato puree, white dry wine, apple cider vinegar, salt, prepared food mustard and black bitter pepper, homogenization, heat treatment, packaging , sealing and sterilization (RU 2259795 C2, 2005).

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 method of producing the Potemkin sauce, which involves preparing the recipe components, heat treating and rubbing the apples, chopping the garlic, mixing the listed components with tomato puree, white dry wine, vinegar, salt, mustard and black bitter pepper, homogenization, heat treatment, packaging, sealing and sterilization, according to the invention, when mixed, drinking water, sugar and sunflower flour are additionally added, which are pre-filled with drinking water and kept for swelling as vinegar is acetic acid, which is introduced into the mixture after heat treatment, is used as a mustard mustard powder, the heat treatment is carried out by cooking prior to homogenization, and the components used in the following ratio costs pbw .:

apples 400 garlic 68.6-72.3 sunflower flour 49.1 tomato puree, in terms of 12% solids 320 acetic acid, calculated on 80% concentration 8.2 dry white wine 80 sugar 8 salt 20,2 black bitter pepper 1.4 mustard powder 7.1 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apples are subjected to heat treatment by boiling with hot steam or baking and rubbed.

Prepared garlic is 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, white dry wine, drinking water, sugar, salt and ground black pepper and mustard in the form of a powder. The resulting mixture is boiled until the solids content of about 17% is added, acetic acid is added, homogenized, 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. The consumption of garlic given as an interval 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 this technical result, banks of type I-58-200 containing products obtained by the described technology and by the closest analogue were opened and mounted with the mouth down. After 8-10 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)

Potemkin sauce production method, which includes preparing the recipe components, heat treating and rubbing apples, chopping garlic, mixing the listed ingredients with tomato puree, white dry wine, vinegar, salt, mustard and black pepper, homogenization, heat treatment, packaging, sealing and sterilization characterized in that when mixing, drinking water, sugar and sunflower flour are additionally added, which is pre-filled with drinking water and kept for swelling, using vinegar as acetic acid is introduced, which is introduced into the mixture after heat treatment, mustard powder is used as mustard, heat treatment is carried out by cooking before homogenization to a dry matter content of about 17%, and the components are used in the following flow rate ratio, parts by weight:
apples 400 garlic 68.6-72.3 sunflower flour 49.1 tomato puree in terms of 12% solids 320 acetic acid in terms of 80% concentration 8.2 dry white wine 80 sugar 8 salt 20,2 black pepper 1.4 mustard powder 7.1 water before the release of the target product 1000