RU2513411C1 - "ekzotika" tomato sauce production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, mixing with tomato puree, mango puree, garlic puree, sugar, salt, black hot pepper and allspice, the mixture cooking, acetic acid addition, the product packing, sealing and sterilisation.

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 producing tomato sauce "Exotica", involving the preparation of recipe components, mixing tomato puree, mango puree, mashed garlic, sugar, salt, black bitter pepper and allspice, cooking until the solids content of about 19%, adding acetic acid, packing , sealing and sterilization (RU 2039473 C1, 1995).

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 producing tomato sauce "Exotica", which involves preparing the recipe components, mixing tomato puree, mango puree, mashed garlic, sugar, salt, bitter black pepper and allspice, cooking until the solids content is about 19% , the addition of acetic acid, packaging, sealing and sterilization, according to the invention, when mixing, additionally use ground meal of pumpkin seeds, which is pre-filled with drinking water and kept for swelling, and the composition you use the following ratio of costs in parts by weight .:

tomato puree, in terms of 12% solids 866 mango puree, in terms of 14% solids content 130 mashed garlic 0.3 pumpkin seed meal 35 acetic acid, calculated on 80% concentration 1.95 sugar fifty salt 22.7 black pepper 0.3 allspice 0.7 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared fresh garlic is mashed.

Prepared ground meal of pumpkin seeds, obtained by known technology (Vasilyeva AG, Dvorkina GA, Kasyanov GI 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 are mixed in a recipe ratio with tomato puree, mango puree, sugar, salt and ground black pepper and allspice, boiled until the solids content is about 19%, add acetic acid, packaged, sealed and sterilized to obtain the target product.

When using tomato puree and / or mango 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 ( A collection of technological instructions for the production of canned food, Volume I. - M .: APPP "Konservlodozyach", 1990, p.124).

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

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

To confirm the technical result, glass bottles with a capacity of 0.33 dm ³ containing products obtained by the described technology and the closest analogue were opened and mounted in a tripod in an inverted position. The experimental product completely drained from the bottle after 5-8 minutes, and the product according to the closest analogue - after 20-25 minutes.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

The method of obtaining tomato sauce "Exotic", which includes preparing the recipe components, mixing tomato puree, mashed potato, mashed garlic, sugar, salt, black pepper and allspice, boiling until the solids content is about 19%, adding acetic acid, packing, sealing and sterilization, characterized in that when mixing additionally use 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 and costs, parts by weight:
tomato puree, in terms of 12% solids 866 mango puree, in terms of 14% solids content 130 mashed garlic 0.3 pumpkin seed meal 35 acetic acid, calculated on 80% concentration 1.95 sugar fifty salt 22.7 black pepper 0.3 allspice 0.7 water before the release of the target product 1000