RU2467661C1 - "krymsky" tomato sauce production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Recipe components are prepared. Sunflower flour is poured with drinking water and maintained for swelling. One mixes tomato paste, fruit puree, drinking water, a sweetener, salt, dill seeds, coriander, black hot pepper and/or red hot pepper and allspice. The mixture is cooked to produce a sauce. One adds acetic acid. Then one performs packing, sealing and sterilisation. The components are used at the preset expenditure ratio, weight parts.

EFFECT: invention allows to reduce acetic acid consumption, produce a product with low adhesion to container walls.

Description

A known method of manufacturing tomato sauce "Crimean", providing for the preparation of recipe components, mixing tomato paste, fruit puree, acetic acid, drinking water, sweeteners, salt, dill seed, coriander, hot black pepper and / or hot pepper and allspice, cooking, packing, sealing and sterilization (RU 2205570 C2, 2003).

The disadvantages of this method are the high adhesion to the container walls of the obtained target product and the overestimated consumption of acetic acid.

The technical result of the invention is to reduce the adhesion to the container walls of the obtained target product and to reduce the consumption of acetic acid.

This result is achieved in that in the method of production of Crimean tomato sauce, which involves preparing the recipe components, mixing tomato paste, fruit puree, drinking water, a sweetener, salt, dill, coriander, bitter pepper and / or hot pepper and pepper odoriferous, cooking, packing, sealing and sterilization, according to the invention, when mixing, additionally use sunflower flour, which is pre-filled with drinking water and kept for swelling, acetic acid input yat after cooking, and the components are used in the following ratio of costs, parts by weight:

sunflower flour 52 tomato paste, in terms of 30% solids content 259.5 fruit puree, in terms of 10% solids content 325.5 acetic acid, calculated on 80% concentration 0.7 sweetener in terms of "sweetie" 0.594 salt eighteen dill seed 0.77 coriander 0.31 black pepper, 1,2 or hot red pepper, 3,1 or their mixture, in terms of equivalent content of one of them allspice one water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared sunflower flour in accordance with TU 9146-034-27147091-09 is poured with drinking water, and then mixed with tomato paste, fruit puree, drinking water, sweetener, salt and ground dill, coriander, bitter black pepper and / or red pepper in the recipe ratio. hot and allspice. The resulting mixture is boiled until a solids content of about 11% is reached, acetic acid is added, packaged, sealed and sterilized to obtain the desired product.

When using tomato paste and / or fruit 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, given in the closest analogue.

When using a sweetener other than the Sweetley sweetener, its consumption is converted to the equivalent indicated by the coefficient of sweetness, as indicated in the closest analogue.

When using a mixture of black hot pepper and red hot pepper, their ratio in the mixture is determined by the well-known schedule given in the closest analogue.

The costs of the components are given taking into account the norms of waste and losses of the corresponding types of raw materials.

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

Due to the introduction of volatile acetic acid after the completion of cooking, its consumption is reduced in comparison with the closest analogue without changing the taste of the product.

To confirm the technical result in terms of reducing adhesion, cans of type I-58-200 containing products obtained using apricot, plum and peach puree according to the described technology and the closest analogue were opened and mounted in a tripod in an inverted position. Regardless of the type of fruit puree, the use of bitter black pepper, or hot red pepper, or their mixture in any acceptable ratio, after 10-12 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 obtained target product and to reduce the consumption of acetic acid without changing its taste.

Claims (1)

Method for the production of Crimean tomato sauce, which involves preparing recipe components, mixing tomato paste, fruit puree, drinking water, sweetener, salt, dill seed, coriander, bitter black pepper and / or hot red pepper and allspice, cooking, packing, sealing and sterilization, characterized in that when mixing, additionally use sunflower flour, which is pre-filled with drinking water and kept for swelling, acetic acid is introduced after cooking, and I use the components with the following ratio of expenses, parts by weight .:
sunflower flour 52 tomato paste in terms of 30% solids content 259.5 fruit puree in terms of 10% solids content 325.5 acetic acid in terms of 80% concentration 0.7 sweetener in terms of "sweetie" 0.594 salt eighteen dill seed 0.77 coriander 0.31 black pepper 1,2 or hot red pepper or their mixture in terms of equivalent content of one of them 3,1 allspice one water before the release of the target product 1000