RU2489935C1 - Tomato sauce production method - Google Patents
Tomato sauce production method Download PDFInfo
- 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
- Authority
- RU
- Russia
- Prior art keywords
- puree
- acetic acid
- cardamom
- ginger
- tomato
- Prior art date
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 7
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims description 5
- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- 240000003768 Solanum lycopersicum Species 0.000 title 1
- 229930008671 Acetic acid Natural products 0.000 claims abstract description 8
- 240000008790 Musa x paradisiaca Species 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
- 240000002943 Elettaria cardamomum Species 0.000 claims abstract description 7
- 240000007329 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000005300 cardamomo Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000008397 ginger 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
- 240000006669 Helianthus annuus Species 0.000 claims abstract description 6
- 235000003222 Helianthus annuus Nutrition 0.000 claims abstract description 6
- 240000008474 Pimenta dioica Species 0.000 claims abstract description 6
- 235000006990 Pimenta dioica Nutrition 0.000 claims abstract description 6
- 239000000203 mixtures Substances 0.000 claims abstract description 6
- 238000010411 cooking Methods 0.000 claims abstract description 4
- 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
- 239000007787 solids Substances 0.000 claims description 5
- 241000227653 Lycopersicon Species 0.000 claims description 4
- 239000011901 water Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 238000002360 preparation methods Methods 0.000 abstract 1
- 239000000126 substances Substances 0.000 abstract 1
- 235000019749 Dry matter Nutrition 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 240000000129 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 239000002253 acids Substances 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 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:
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)
- 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
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 |
Family
ID=49162690
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)
| Country | Link |
|---|---|
| RU (1) | RU2489935C1 (en) |
Citations (3)
| 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 |
-
2012
- 2012-04-20 RU RU2012115691/13A patent/RU2489935C1/en active
Patent Citations (3)
| 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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