RU2592843C1 - Method for producing fruit sauce - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to sauces production technology, and can be applied to development of new compositions of sauces with improved organoleptic and taste indices. Method envisages ground pumpkin seed extraction cake pouring with potable water at weight ratio of nearly 1:5 and maintenance for swelling. Produced mass is mixed with cherry-plum puree, quince puree, sugar and salt. Then produced mixture is boiled till dry substances content is nearly 22 %, dill seeds, coriander, cloves, red hot pepper, black hot pepper, CO₂-extract of horseradish are added. Ready product is canned, sealed, and sterilized. All components are used at specified ratio.

EFFECT: method implementation allows to reduce pumpkin seed smack in product without changing its adhesion properties.

1 cl

Description

The invention relates to the food industry, namely to the technology of production of sauces, and can be used in the development of new compositions of sauces with improved organoleptic and taste indices.

A known method for the production of fruit sauce, which includes preparing the recipe components, mixing plum puree, quince puree, sugar and salt, boiling until the solids content is about 22%, adding dill seeds, coriander, cloves, hot red pepper and black bitter pepper, packing, 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.

A known method for the production of fruit sauce, which includes preparing the recipe components, mixing 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, in which according to the invention in the composition of the mixture to be boiled, additionally use ground meal of pumpkin seeds, which is pre-filled with drinking water and kept for swelling, and to components are used in the following ratio of costs, parts by weight: plum puree, in terms of 11% solids content - 526.1; quince puree, in terms of 13% solids content - 113.5; meal of pumpkin seeds - 27.4; sugar - 150; salt -17; dill seeds - 1; coriander - 2.5; cloves - 2.5; hot red pepper - 2.5; black bitter pepper - 2.5; water - until the target product 1000 is released (RF patent No. 2530913, application: 2013141300/02 dated 09/10/2013, IPC: IPC: A23L 1/22, A23L 1/39 - prototype).

The specified 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, 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.

The disadvantage of this fruit sauce is a rather tangible taste and smell of meal of pumpkin seeds, which reduces the consumer quality of the product.

The objective of the invention is to remedy these disadvantages and create a method for the production of fruit sauce, the use of which will reduce the taste of pumpkin seeds in the product without changing its adhesive properties.

The solution to this problem is achieved by the fact that in the proposed 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 holding it for swelling, mixing meal, cherry plum, quince puree, sugar and salt, boiling the resulting mixture to achieve a dry matter content of about 22%, adding dill seeds, cloves, coriander, red hot pepper and black bitter pepper, packing, sealing and sterilization to obtain the target product, according to the invention eniyu additionally introduced into the CO ₂ extract of horseradish, the components used in the following ratio costs pbw .: alychovoe puree, based on an 11% dry solids content - 518.1; quince puree, in terms of 13% solids content - 103.5; meal of pumpkin seeds - 27.4; sugar - 148; salt - 13; dill seeds - 1.1; coriander - 2; cloves - 2; hot red pepper - 2; black bitter pepper - 2; water - until the target product 1000, the CO ₂ horseradish extract is 0.02-0.025.

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, 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 quince puree with a dry matter 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 fruit and vegetable" , 1990, p. 124).

The canned food obtained according to the described technology is similar in organoleptic properties to the product according to the closest analogue, while the taste spectrum does not contain a taste of pumpkin seeds.

Using the proposed technical solution will allow you to create a method for the production of fruit sauce, the use of which will reduce the taste of pumpkin seeds in the product without changing its adhesive properties, and thereby improve the consumer properties of the product as a whole.

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 holding it for swelling, mixing meal, cherry plum, quince puree, sugar and salt, boiling the resulting mixture until the solids content is about 22 %, the addition of dill seed, cloves, coriander, red pepper burning and black pepper, packing, sealing and sterilizing to obtain the desired product, characterized in that the composition additionally injected CO ₂ extract of horseradish, when it Components used in the following ratio costs pbw .: alychovoe puree, based on an 11% dry solids content - 518.1; quince puree, in terms of 13% solids content - 103.5; meal of pumpkin seeds - 27.4; sugar - 148; salt - 13; dill seeds - 1.1; coriander - 2; cloves - 2; hot red pepper - 2; black bitter pepper - 2; water - until the target product 1000, the CO ₂ horseradish extract is 0.02-0.025.