RU2487640C1 - Red sauce preparation method - Google Patents
Red sauce preparation method Download PDFInfo
- Publication number
- RU2487640C1 RU2487640C1 RU2012115688/13A RU2012115688A RU2487640C1 RU 2487640 C1 RU2487640 C1 RU 2487640C1 RU 2012115688/13 A RU2012115688/13 A RU 2012115688/13A RU 2012115688 A RU2012115688 A RU 2012115688A RU 2487640 C1 RU2487640 C1 RU 2487640C1
- Authority
- RU
- Russia
- Prior art keywords
- puree
- acetic acid
- target
- cinnamon
- sugar
- Prior art date
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 7
- 238000002360 preparation methods Methods 0.000 title claims abstract description 4
- 229930008671 Acetic acid Natural products 0.000 claims abstract description 8
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N acetic acid Chemical compound 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CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000011054 acetic acid Nutrition 0.000 claims abstract description 8
- 239000001617 acetic acid Substances 0.000 claims abstract description 8
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 7
- 235000004310 Cinnamomum zeylanicum Nutrition 0.000 claims abstract description 7
- 240000005147 Syzygium aromaticum Species 0.000 claims abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 7
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000011780 sodium chloride Substances 0.000 claims abstract description 7
- 235000015113 tomato pastes and purées Nutrition 0.000 claims abstract description 7
- 235000003222 Helianthus annuus Nutrition 0.000 claims abstract description 6
- 235000020188 drinking water Nutrition 0.000 claims abstract description 4
- 239000003651 drinking water Substances 0.000 claims abstract description 4
- 230000002522 swelling Effects 0.000 claims abstract description 4
- 240000006669 Helianthus annuus Species 0.000 claims abstract 3
- 240000008790 Musa x paradisiaca Species 0.000 claims abstract 3
- 239000000203 mixtures Substances 0.000 claims description 6
- 239000007787 solids Substances 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 3
- 239000011901 water Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 239000000126 substances Substances 0.000 abstract 1
- 241000234295 Musa Species 0.000 description 5
- 235000019749 Dry matter Nutrition 0.000 description 3
- 241000208818 Helianthus Species 0.000 description 3
- 241000227653 Lycopersicon Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 239000002253 acids Substances 0.000 description 1
- 230000000875 corresponding Effects 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 239000002994 raw materials Substances 0.000 description 1
- 239000002699 waste materials Substances 0.000 description 1
Abstract
Description
The invention relates to technology for the production of sauces.
A known method of preparing red sauce, involving the preparation of recipe components, mixing tomato puree, banana puree, sugar and salt, cooking and adding acetic acid, cloves and cinnamon to obtain the target product (RU 2246869 C1, 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 preparing red sauce, which involves preparing the recipe components, mixing tomato puree, banana puree, sugar and salt, cooking and adding acetic acid, cloves and cinnamon to obtain the target product according to the invention, in addition to the composition of the mixture to be boiled use sunflower flour, which is poured with drinking water before mixing and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
The method is implemented as follows.
Prescription components are prepared according to traditional technology.
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, and then mixed in a recipe ratio with tomato puree, banana puree, sugar and salt. The resulting mixture is boiled until a dry matter content of about 19% is achieved, and acetic acid and ground cloves and cinnamon are added to obtain the desired product, which is packaged, sealed and sterilized.
Component costs are given taking into account waste standards and losses of the corresponding types of raw materials.
When using tomato and / or banana 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 technological instructions for the production of canned food.Volume I - M .: APPP "Konservlodozyot", 1990, p.124).
The sauce obtained according to the described technology is similar in organoleptic properties to the product according to the closest analogue.
To confirm the technical result, banks of type I-58-200 containing products obtained by the described technology and by the closest analogue were opened and mounted in a tripod in an inverted position. The experimental product completely drained from the can in 8-10 minutes, and the product according to the closest analogue in 15-18 minutes.
Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.
Claims (1)
- A method of preparing red sauce, involving the preparation of recipe components, mixing tomato puree, banana puree, sugar and salt, cooking and adding acetic acid, cloves and cinnamon to obtain the target product, characterized in that the composition of the mixture to be cooked additionally uses sunflower flour, which before mix with drinking water and stand for swelling, and the components are used in the following ratio of costs, parts by weight:
tomato puree, in terms of 12% solids 656.6 banana puree, in terms of 20% solids 65.7 acetic acid, calculated on 80% concentration 2.7 sunflower flour 30.1 sugar 45,2 salt 27.9 clove 6 cinnamon 6 water before the release of the target product 1000
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2012115688/13A RU2487640C1 (en) | 2012-04-20 | 2012-04-20 | Red sauce preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2012115688/13A RU2487640C1 (en) | 2012-04-20 | 2012-04-20 | Red sauce preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2487640C1 true RU2487640C1 (en) | 2013-07-20 |
Family
ID=48791068
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2012115688/13A RU2487640C1 (en) | 2012-04-20 | 2012-04-20 | Red sauce preparation method |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2487640C1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2132626C1 (en) * | 1998-05-06 | 1999-07-10 | Научно-исследовательский институт пищеконцентратной промышленности и специальной пищевой технологии | Method of sauce preparation |
| RU2250697C1 (en) * | 2003-09-09 | 2005-04-27 | Квасенков Олег Иванович | Method for preparing tomato sauce |
| WO2005074723A1 (en) * | 2004-02-06 | 2005-08-18 | Zanichelli, Ricerche S.R.L. | Concentrated tomato products |
| KR100810143B1 (en) * | 2007-10-02 | 2008-03-06 | (주)파고다에프에스 | Manufacturing method of barbecue preparing sauce for burger and patty for burger thereof |
-
2012
- 2012-04-20 RU RU2012115688/13A patent/RU2487640C1/en active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2132626C1 (en) * | 1998-05-06 | 1999-07-10 | Научно-исследовательский институт пищеконцентратной промышленности и специальной пищевой технологии | Method of sauce preparation |
| RU2250697C1 (en) * | 2003-09-09 | 2005-04-27 | Квасенков Олег Иванович | Method for preparing tomato sauce |
| WO2005074723A1 (en) * | 2004-02-06 | 2005-08-18 | Zanichelli, Ricerche S.R.L. | Concentrated tomato products |
| KR100810143B1 (en) * | 2007-10-02 | 2008-03-06 | (주)파고다에프에스 | Manufacturing method of barbecue preparing sauce for burger and patty for burger thereof |
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