RU2529330C1 - Fruit sauce production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. The extraction cake is mixed with cherry plum puree, apple puree, plum puree, quince puree, sugar and salt. The mixture is boiled out till dry substances content is equal to nearly 22%. One adds seeds of dill, coriander, cloves, red hot pepper and black hot pepper. Then one performs the mixture packing, sealing and sterilisation.

EFFECT: method ensures reduction of 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, plum puree, quince puree, sugar and salt, boiling until the solids content is about 22%, adding dill, coriander, cloves, red hot pepper and black bitter 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 in that in the method of producing fruit sauce, which involves preparing the recipe components, mixing plum puree, apple puree, plum puree, quince puree, sugar and salt, boiling until the solids content is about 22%, adding dill seeds, coriander, cloves, red hot pepper and black bitter pepper, packing, sealing and sterilization, according to the invention, in the composition of the mixture to be boiled, additionally use ground meal of pumpkin seeds, which are previously filled melt with drinking water and stand for swelling, and the components are used in the following ratio of costs, parts by weight:

plum puree, in terms of 11% solids 526.1 applesauce, in terms of 10% solids content 37.8 plum puree, in terms of 11% solids 37.8 quince puree, in terms of 13% solids content 37.8 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, bitter 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 (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 ), 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, plum puree, quince puree, sugar and salt.

The resulting mixture is boiled until a solids content of about 22% is achieved, ground dill seeds, coriander, cloves, hot red pepper and black bitter pepper are added, packaged, sealed and sterilized to obtain the desired 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 plum puree, and / or quince puree with a dry matter content that does not match the formulation, they recalculate their costs for the equivalent dry matter content, respectively, according to the 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 the product 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)

Method for the production of fruit sauce, including pouring ground meal of pumpkin seeds with water in a weight ratio of about 1: 5 and holding it for swelling, mixing meal, plum puree, applesauce, plum puree, quince puree, sugar and salt, boiling the mixture until reaching solids content of about 22%, the addition of seeds of dill, coriander, cloves, red hot pepper and black pepper, packaging, sealing and sterilization to obtain the target product, using components in the following ratio and costs, parts by weight:
plum puree, in terms of 11% solids 526.1 applesauce, in terms of 10% solids content 37.8 plum puree, in terms of 11% solids 37.8 quince puree, in terms of 13% solids content 37.8 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, bitter 2.5 water before the release of the target product 1000