RU2529260C1 - Fruit sauce production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with cherry plum puree, apple puree, quince puree, sugar and salt, the produced mixture boiling out till dry substances content is nearly 22%, dill seeds, coriander, cloves, red hot chili pepper and black hot pepper addition, the mixture 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 for the production of fruit sauce, which includes preparing the recipe components, mixing plum puree, apple puree, quince puree, sugar and salt, boiling until the solids content is about 22%, adding dill, coriander, cloves, hot red pepper and black hot pepper , packaging, sealing and sterilization (RU 2166875 C1, 2001).

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 fruit sauce, which involves preparing the recipe components, mixing plum puree, apple puree, quince puree, sugar and salt, boiling until the solids content is about 22%, adding dill, coriander, cloves, pepper red hot pepper and black bitter pepper, packing, sealing and sterilization, according to the invention, as a part of the mixture to be boiled, additionally use ground meal of pumpkin seeds, which is pre-clogged with drinking water doy and stand for swelling, and the components are used in the following flow ratios, parts by weight:

plum puree, in terms of 11% solids 526.1 applesauce, in terms of 10% solids content 56.8 quince puree, in terms of 13% solids content 56.8 pumpkin seed meal 27.4 sugar 150 salt 17 Dill seeds one coriander 2,5 clove 2,5 hot red pepper 2,5 black pepper 2,5 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

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 kept for swelling, and then mixed in a prescription ratio with cherry plum puree, apple puree, quince puree, sugar and salt.

The resulting mixture is boiled until the solids content is about 22%, ground dill seeds, coriander, cloves, hot red pepper and black bitter pepper are added, 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.

When using plum puree, and / or apple puree, and / or quince puree with a dry substance content that does not coincide with the formulation, their costs are calculated for the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP "Canned Food", 1990, p.124).

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

To confirm the technical result indicated, glass banks of type I-58-350 containing products obtained by the described technology and by the closest analogue were opened and mounted in an upside down tripod. 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 adhesion to the container walls of the resulting target product.

Claims (1)

A method for the production of fruit sauce, including pouring ground meal of pumpkin seeds with drinking water in a weight ratio of about 1: 5 and aging for swelling, mixing with plum puree, apple puree, quince puree, sugar and salt, boiling the resulting mixture until the solids content is reached about 22%, the addition of dill, coriander, cloves, red hot pepper and black bitter pepper, packaging, sealing and sterilization to obtain the target product, while using the components in the following ratio, m ac.h .:
plum puree, in terms of 11% solids 526.1 applesauce, in terms of 10% solids content 56.8 quince puree, in terms of 13% solids content 56.8 pumpkin seed meal 27.4 sugar 150 salt 17 Dill seeds one coriander 2.5 clove 2.5 hot red pepper 2.5 black pepper 2.5 water before the release of the target product 1000