RU2487640C1 - Red sauce preparation method - Google Patents

Red sauce preparation method Download PDF

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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
Application number
RU2012115688/13A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков
Георгий Автономович Белозёров
Original Assignee
Олег Иванович Квасенков
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2012115688/13A priority Critical patent/RU2487640C1/en
Application granted granted Critical
Publication of RU2487640C1 publication Critical patent/RU2487640C1/en

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Abstract

FIELD: food industry.
SUBSTANCE: invention relates to the technology of sauces production. The method envisages recipe components preparation. Sunflower flour is poured with drinking water and maintained for swelling. The flour is mixed with tomato puree, banana puree, sugar and salt. One cooks and adds acetic acid, cloves and cinnamon.
EFFECT: method ensures production of the target product with low adhesion to container walls.

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:

tomato puree, in terms of 12% solids 656.6 banana puree, in terms of 20% solids content 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.

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)

  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
RU2012115688/13A 2012-04-20 2012-04-20 Red sauce preparation method RU2487640C1 (en)

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)

* Cited by examiner, † Cited by third party
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

Patent Citations (4)

* Cited by examiner, † Cited by third party
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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