UA127273U - BASE-BASED SAUCE FOR DURABLE STORAGE PRODUCTS - Google Patents

Abstract

Sauce for long-term storage products contains bone broth, onions, wheat flour, parsley, and additionally contains melted pork fat, table salt, sugar, okara, in the following ratio, wt. %: bone broth 75-79 fat pork melted 3-4 flour wheat 2-4 okara 6-8 onion 3-5 pepper (root) 2-3 salt kitchen 1.5-2 sugar 0.5-1.

Description

The utility model belongs to the food industry, in particular catering and the production of sauces.

The closest (closest analog) to the proposed one is the "Basic White Sauce" recipe, which consists of broth, margarine, wheat flour, spring onions, parsley roots or celery |Collection of recipes for national dishes and culinary products. //K.,

A.S.K., 2000, p. 1851. In the recipe for a yield of 1000 g, the following amounts are used: bone broth 1100 margarine 50 wheat flour 50 onion 30 parsley (root) 20 or celery 20.

The disadvantage of the known method is that it does not provide sufficient enrichment of the sauce with fiber, vegetable proteins, iron, and calcium. The basis of a useful model is the task of developing a recipe for a sauce enriched with fiber and valuable microelements, as well as to increase the nutritional value.

The task is solved by the fact that the sauce contains bone broth, onion, wheat flour, and parsley. According to the useful model, they additionally contain rendered pork fat, table salt, sugar, okara, the following ratio of components, mass. 9o: bone broth 75-79 rendered pork fat 3-4 wheat flour 2-4 okara 6-8 onions 3-5 parsley (root) 2-3 table salt 1.5-2 sugar 0.5-1.

The causal relationship between the proposed features and the expected technical result is as follows:

Adding broth in the amount of 75-79 95 improves the consistency of the product, and more than 79 95 worsens the structure.

Addition of onions less than C 95 worsens the organoleptic indicators, adding more than 5 95 gives the product an undesirable onion taste and smell.

Adding more than 4 95 lard of pork fat worsens the taste and consistency of the sauce.

The introduction of okara in an amount less than 695 does not provide the body's daily need for iron.

Adding parsley less than 2 95 does not give the desired taste

The use of wheat flour more than 4 95 leads to a deterioration in the consistency of the sauce.

The introduction of table salt more than 2 95 gives an excessively salty taste.

Adding sugar in the amount of 0.5-1 95 improves the taste of the product.

Examples of recipe implementation are given in table. 1

Table 1 11111111. | My example | ExampleMme2 | ExampleMme3z | ExampleMe4 melted bShkarai///// Ї77717171761171Ї11111171981Ї11111811117 0

Zo

Explanation of implementation examples

Example number Explanation

Example Mo 1 The sauce has the right consistency, the taste of salt is too pronounced.

Example Mo 2 The sauce has a delicate consistency, but the presence of okara grains is too noticeable.

Example Mo Z Sauce has pleasant taste properties and the necessary thickness.

Example Mo 4 Sauce has a balanced vitamin composition and excellent taste.

These recipe ratios make it possible to enrich okara-based sauce with vitamins, dietary fibers, fiber, trace elements, obtain a high yield of the product, and also achieve optimal organoleptic indicators of the quality of the finished product.

Claims (1)

USEFUL MODEL FORMULA Sauce for long-term storage products, containing bone broth, onion, wheat flour, parsley, which is distinguished by the fact that it additionally contains rendered pork fat, table salt, sugar, okara, in the following ratio of components, mass. 9Uo: bone broth 75-79 rendered pork fat 3-4 wheat flour 2-4 okara 6-8 onions 3-5 parsley (root) 2-3 table salt 1.5-2 sugar 0.5-1.