RU2488326C1 - Sauce preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, mixing black hot pepper, allspice, cloves, cinnamon and nutmeg, 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, apple puree, 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 preparing the sauce, which includes preparing the recipe components, mixing black bitter pepper, allspice, cloves, cinnamon and nutmeg and extracting the mixture with non-polar liquefied gas with separation of the corresponding miscella, rubbing the garlic, mixing it with tomato paste, apple puree, drinking water , sugar and salt, cooking, the addition of acetic acid and homogenization when dispersing the separated miscella (RU 2132625 C1.1999).

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 the sauce, which involves preparing the recipe components, mixing bitter black pepper, allspice, cloves, cinnamon and nutmeg and extracting the resulting mixture with non-polar liquefied gas with separation of the corresponding miscella, rubbing the garlic, mixing it with tomato paste , applesauce, drinking water, sugar and salt, cooking, adding acetic acid and homogenizing when dispersing the separated miscella, according to the invention, in the composition of the boil of the mixture being used, additionally use sunflower flour, which is poured with drinking water before mixing and maintained for swelling, and the components are used in the following ratio of costs, parts by weight:

garlic 3.3-3.5 sunflower flour 45 tomato paste, in terms of 30% solids content 234 applesauce, in terms of 10% solids content 215.9 acetic acid, calculated on 80% concentration 5 sugar 174 salt 21 black pepper 0.33 allspice 0.66 clove 0.66 cinnamon 0.66 nutmeg 0.77 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared black bitter pepper, allspice, cloves, cinnamon and nutmeg are mixed in a prescription ratio and extracted with non-polar liquefied gas to separate the corresponding miscella using 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, applesauce, 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 and / or applesauce 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 ( A collection of technological instructions for the production of canned food, Volume I - M .: APPP "Canned Food", 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)

A method of preparing the sauce, which includes preparing the recipe components, mixing black bitter pepper, allspice, cloves, cinnamon and nutmeg and extracting the resulting mixture with non-polar liquefied gas with separation of the corresponding miscella, rubbing the garlic, mixing it with tomato paste, apple puree, 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, they are additionally used 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 3.3-3.5 sunflower flour 45 tomato paste, in terms of 30% solids content 234 applesauce, in terms of 10% solids content 215.9 acetic acid, calculated on 80% concentration 5 sugar 174 salt 21 black pepper 0.33 allspice 0.66 clove 0.66 cinnamon 0.66 nutmeg 0.77 water before the release of the target product 1000