RU2502435C1 - Sauce production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to the technology of sauces production. For this purpose apples are thermally treated and strained; preserved black olives are strained. Additionally, ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with table mustard and black hot pepper. The produced mixture is homogenised, packed, sealed and sterilised. The sauce preparation components are used at the preset expenditure ratio, weight parts.

EFFECT: method allows to reduce energy intensity of the process and reduce the manufactured target product adhesion to container walls.

Description

The invention relates to technology for the production of sauces.

A known method of making sauce, which includes preparing the recipe components, heat treating and rubbing apples, wiping canned olives, mixing the listed components with olive oil, table mustard and black bitter pepper, homogenizing, warming up to a temperature of 60 ° C, packing, sealing and sterilization (RU 2241355 C2, 2004).

The disadvantages of this method are the high energy intensity and high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the energy intensity of the process and decrease the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the method of making the sauce, which includes preparing the recipe components, heat treating and rubbing the apples, rubbing the canned olives, mixing the listed components with mustard and black bitter pepper, homogenizing, packing, sealing and sterilizing, according to the invention, they are additionally introduced when mixing ground meal of pumpkin seeds, which is pre-filled with drinking water and kept for swelling, and the components are used in the following ratio odov, parts by weight .:

apples 567.7 canned olives 441.3 pumpkin seed meal 54,2 table mustard 21.3 black pepper 0.6 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apples are subjected to heat treatment by blanching with hot steam or roasting and wiped.

Prepared canned olives are wiped.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva A.G., Dvorkina G.A., Kasyanov G.I., Development of technology for functional sausages with additives from pumpkin seeds. - Krasnodar: InEP, 2008, p. 38 -45), poured with drinking water in a ratio by weight of about 1: 5 and maintained for swelling.

The listed components in the recipe ratio are mixed with table mustard and ground black pepper. The resulting mixture is homogenized, packaged, sealed and sterilized to obtain the target product.

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials.

The sauce obtained using the described technology is similar in organoleptic properties to the sauce according to the closest analogue.

The exclusion from the proposed technology present in the closest analogue of the operation of heating the homogenized mixture does not affect the organoleptic and technological properties of the target product and does not affect its shelf life. Thus, this technological operation is not necessary and unjustifiably increases the energy intensity of the closest analogue.

To confirm the technical result in terms of reducing adhesion, banks of type I-350-58 containing products obtained by the described technology and the closest analogue were opened and mounted in an upside down tripod. After 10-15 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 energy intensity of the process and to reduce the adhesion to the walls of the containers of the target product.

Claims (1)

A method of manufacturing the sauce, which includes preparing the recipe components, heat treating and rubbing the apples, rubbing the canned olives, mixing the listed ingredients with mustard and black bitter pepper, homogenizing, packing, sealing and sterilizing, characterized in that when mixing, they additionally introduce ground meal of pumpkin seeds, which is pre-filled with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
apples 567.7 canned olives 441.3 pumpkin seed meal 54,2 table mustard 21.3 black pepper 0.6 water before the release of the target product 1000.