RU2508861C1 - Sauce production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the sauces production technology. The method envisages preparation of recipe components, thermal treatment and straining of apples, ground pumpkin seeds extraction cake pouring with dry white wine and maintenance for swelling, the listed components mixing with honey, dry white wine, lemon juice, table horseradish and black hot pepper, the mixture homogenisation, packing, sealing and sterilisation. The components are taken at the following expenditure ratio, wt %: apple - 488.4, pumpkin seeds extraction cake - 32.4, honey - 63, lemon juice - 18.8, table horseradish - 225.6, black hot pepper - 0.4, dry white wine till the target product yield is equal to 1000.

EFFECT: method ensures reduction of energy intensity and the manufactured target product adhesion to container walls.

Description

A known method of producing sauce, which includes preparing the recipe components, heat treatment and rubbing apples, mixing them with honey, dry white wine, lemon juice, horseradish and black pepper, homogenization, heating to a temperature of 60 ° C, packaging, 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 for producing the sauce, which includes preparing the recipe components, heat treating and rubbing the apples, mixing them with honey, dry white wine, lemon juice, table horseradish and black bitter pepper, homogenization, packaging, sealing and sterilization, according to the invention when mixing, ground pumpkin seed meal is additionally introduced, which is preliminarily poured with white dry wine and allowed to swell, and the components are used in the following ratio of costs, wt. hours:

apples 488.4 pumpkin seed meal 32,4 honey 63 lemon juice 18.8 table horseradish 225.6 black pepper 0.4 dry white wine 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 ground meal of pumpkin seeds obtained by known technology (Vasilyeva 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), pour white dry wine in a ratio by weight of about 1: 5 and incubated for swelling.

The listed components in the recipe ratio are mixed with honey, dry white wine, lemon juice, horseradish 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 resulting target product.

Claims (1)

A method of producing the sauce, which includes preparing the recipe components, heat treating and rubbing the apples, mixing them with honey, dry white wine, lemon juice, table horseradish and black bitter pepper, homogenization, packaging, sealing and sterilization, characterized in that when mixing is additionally introduced ground meal of pumpkin seeds, which is pre-filled with white dry wine and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
apples 488.4 pumpkin seed meal 32,4 honey 63 lemon juice 18.8 table horseradish 225.6 black pepper 0.4 dry white wine before the release of the target product 1000