RU2488325C1 - Sauce production method - Google Patents

Sauce production method Download PDF

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Publication number
RU2488325C1
RU2488325C1 RU2012116898/13A RU2012116898A RU2488325C1 RU 2488325 C1 RU2488325 C1 RU 2488325C1 RU 2012116898/13 A RU2012116898/13 A RU 2012116898/13A RU 2012116898 A RU2012116898 A RU 2012116898A RU 2488325 C1 RU2488325 C1 RU 2488325C1
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RU
Russia
Prior art keywords
garlic
mixing
drinking water
sunflower flour
coriander
Prior art date
Application number
RU2012116898/13A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков
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 RU2012116898/13A priority Critical patent/RU2488325C1/en
Application granted granted Critical
Publication of RU2488325C1 publication Critical patent/RU2488325C1/en

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Abstract

FIELD: food industry.
SUBSTANCE: invention relates to the sauces production technology. The method envisages recipe components preparation, mixing red bitter pepper, caraway and coriander and the produced mixture extraction with a non-polar liquefied gas with corresponding miscella separation, garlic straining, sunflower flour pouring with drinking water and maintenance for swelling, garlic and sunflower flour mixing with tomato paste, drinking water, sugar and salt, the mixture cooking, addition of acetic acid and homogenisation combined with dispersion of the separated miscella.
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, which includes preparing the recipe components, mixing bitter red pepper, cumin and coriander and extracting the mixture with non-polar liquefied gas to separate the corresponding miscella, rubbing the garlic, mixing it with tomato paste, drinking water, sugar and salt, cooking, adding vinegar acid and homogenization during dispersion of the separated miscella (RU 2132626 C1.1999).

The disadvantages of this method are 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 for preparing the sauce, which involves preparing the recipe components, mixing bitter red pepper, cumin and coriander and extracting the resulting mixture with non-polar liquefied gas to separate the corresponding miscella, rubbing the garlic, mixing it with tomato paste, drinking water, sugar and salt, cooking, adding acetic acid and homogenization when dispersing the separated miscella, according to the invention, in the composition of the mixture to be boiled, additionally 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:

garlic 13.1-13.8 sunflower flour 45 tomato paste, in terms of 30% solids content 479.2 acetic acid, calculated on 80% concentration 5 sugar 103.3 salt 21.7 red hot pepper 1.96 caraway 2.27 coriander 1.35 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared bitter red pepper, cumin and coriander are mixed in a prescription ratio and extracted with non-polar liquefied gas to separate the corresponding miscella by any known technology.

The prepared garlic is mashed.

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.

Garlic and sunflower flour in a recipe ratio are mixed with tomato paste, drinking water, sugar and salt. The resulting mixture is boiled until a solids content of about 27% is reached, acetic acid is added, homogenized by dispersing the separated miscella and packaged to obtain the desired product.

Component costs are given taking into account waste standards 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.

When using tomato paste 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 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. After 18-20 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)

  1. A method of preparing the sauce, which involves preparing the recipe components, mixing bitter red pepper, caraway seeds and coriander and extracting the resulting mixture with non-polar liquefied gas to separate the corresponding miscella, rubbing the garlic, mixing it with tomato paste, drinking water, sugar and salt, cooking, adding acetic acid and homogenization when dispersing the separated miscella, characterized in that in the composition of the mixture to be boiled, additionally use sunflower flour, which before mixing the bay ie drinking water and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:
    garlic 13.1-13.8 sunflower flour 45 tomato paste, in terms of 30% solids content 479.2 acetic acid, calculated on 80% concentration 5 sugar 103.3 salt 21.7 red hot pepper 1.96 caraway 2.27 coriander 1.35 water before the release of the target product 1000
RU2012116898/13A 2012-04-27 2012-04-27 Sauce production method RU2488325C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2012116898/13A RU2488325C1 (en) 2012-04-27 2012-04-27 Sauce production method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2012116898/13A RU2488325C1 (en) 2012-04-27 2012-04-27 Sauce production method

Publications (1)

Publication Number Publication Date
RU2488325C1 true RU2488325C1 (en) 2013-07-27

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
RU2012116898/13A RU2488325C1 (en) 2012-04-27 2012-04-27 Sauce production method

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RU (1) RU2488325C1 (en)

Citations (3)

* 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
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 (3)

* 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
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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