RU2489935C1 - Tomato sauce production method - Google Patents

Tomato sauce production method Download PDF

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Publication number
RU2489935C1
RU2489935C1 RU2012115691/13A RU2012115691A RU2489935C1 RU 2489935 C1 RU2489935 C1 RU 2489935C1 RU 2012115691/13 A RU2012115691/13 A RU 2012115691/13A RU 2012115691 A RU2012115691 A RU 2012115691A RU 2489935 C1 RU2489935 C1 RU 2489935C1
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RU
Russia
Prior art keywords
puree
acetic acid
cardamom
ginger
tomato
Prior art date
Application number
RU2012115691/13A
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 RU2012115691/13A priority Critical patent/RU2489935C1/en
Application granted granted Critical
Publication of RU2489935C1 publication Critical patent/RU2489935C1/en

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Abstract

FIELD: food industry.
SUBSTANCE: invention relates to the sauces production technology.
EFFECT: method envisages recipe components preparation, sunflower flour pouring with drinking water and maintenance for swelling, the flour mixing with tomato puree, banana puree, sugar and salt, the mixture cooking and addition of acetic acid, allspice, ginger and cardamom to produce the target product with low adhesion to container walls.

Description

The invention relates to technology for the production of sauces.

A known method of producing tomato sauce, comprising preparing the recipe components, mixing tomato puree, banana puree, sugar and salt, cooking and adding acetic acid, allspice, ginger and cardamom to obtain the target product (RU 2250696 C1, 2005).

The disadvantages of this method are the high adhesion to the walls of the container obtained the desired 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 in that in a method for producing tomato sauce, which involves preparing the recipe components, mixing tomato puree, banana puree, sugar and salt, cooking and adding acetic acid, allspice, ginger and cardamom to obtain the target product according to the invention in the composition of the cooked mixtures 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:

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 34.9 sugar 40,4 salt 27.9 allspice 9 ginger 3 cardamom 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 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 solids content of about 19% is achieved, and acetic acid and ground pepper, ginger and cardamom are added to obtain the desired product, which is packaged, sealed and sterilized.

Costs of components are given with the standards relevant waste and loss 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 adhesion to the walls of the container obtained the desired product.

Claims (1)

  1. A method of obtaining tomato sauce, which includes preparing the recipe components, mixing tomato puree, banana puree, sugar and salt, cooking and adding acetic acid, allspice, ginger and cardamom to obtain the target product, characterized in that the composition of the mixture to be cooked additionally uses sunflower flour , which before mixing is poured with drinking water 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 65.7 acetic acid, calculated on 80% concentration 2.7 sunflower flour 34.9 sugar 40,4 salt 27.9 allspice 9 ginger 3 cardamom one water before the release of the target product 1000
RU2012115691/13A 2012-04-20 2012-04-20 Tomato sauce production method RU2489935C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2012115691/13A RU2489935C1 (en) 2012-04-20 2012-04-20 Tomato sauce production method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2012115691/13A RU2489935C1 (en) 2012-04-20 2012-04-20 Tomato sauce production method

Publications (1)

Publication Number Publication Date
RU2489935C1 true RU2489935C1 (en) 2013-08-20

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Family Applications (1)

Application Number Title Priority Date Filing Date
RU2012115691/13A RU2489935C1 (en) 2012-04-20 2012-04-20 Tomato sauce production method

Country Status (1)

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RU (1) RU2489935C1 (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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