Fruit-vegetable and spice garden sauce (pops)

 

(57) Abstract:

The invention relates to the food industry and for the production of sauce and spice garden. The composition of the sauce as fruit and berry products include quince, and/or Apple and/or cherry plum and/or prunes, and/or drain, and/or garnet, and/or cherry and/or grape, and/or olives, and/or olives. As a vegetable products use tomatoes and/or tomato paste, and/or carrots, and/or pumpkin, and/or bell pepper and/or garlic. The sauce contains sugar, salt, spices, spices, starch and preservative at a certain ratio of components. Optimally balanced qualitative and quantitative composition of the components of the sauce allows to extend the range of vegetarian sauces and spice garden from natural products containing fats or oils, vinegar, mustard, sour cream, wine, with excellent organoleptic characteristics.

The invention relates to food industry, namely the production and spice garden sauce.

Famous recipes of many sauces and condiments such as eggplant, mayonnaise, ketchup, which includes the following: vegetable oil, vinegar, egg powder, butter, mustard, smearcase currant red mashed, coriander, Bay leaf, citric acid, salt, red pepper, rice flour, milk powder (EN 94022741 A1, class A 23 L 1/216, 1996).

However, the above sauces are vegetarian and quite difficult to produce.

Famous vegetarian sauce Georgian cuisine, including walnuts, pomegranate juice or vinegar, garlic, hops suneli, coriander, saffron, red pepper, salt (Sudzilovskaya And. And. Cooking tips for all occasions. Kiev: Vintage, 2nd ed., 1996, S. 399, recipe 1659).

However, this sauce is not universal, for example, is not suitable for fish dishes.

The closest analogue is the spice garden sauce containing tkemali or sour plum, coriander, garlic, pepper, salt (ibid recipe 1658).

But the above sauce has the following disadvantages: complex technology of preparation, limited range of fruit and vegetable components, specific organoleptic.

The present invention is to expand the range of vegetarian fruit-vegetable and spice garden sauces (POPS) from natural, containing no fats or oils, vinegar, mustard, sour cream, wine products with excellent organoleptic is the quality of fruit products quinces, and/or Apple and/or cherry plum and/or prunes, and/or plum, or cherry, and/or olives, and/or olives, and/or garnet, and/or grapes, as vegetables - tomatoes and/or tomato paste, and/or carrots, and/or pumpkin, and/or bell pepper and/or garlic, sugar, salt, starch, spices, herbs, water and preservative in the following ratio, wt.%:

Quince, and/or Apple and/or cherry plum and/or prunes, and/or drain, and/or cherry, and/or olives, and/or olives, and/or garnet, and/or grapes - 0,1 - 75,0

Tomatoes and/or tomato paste, and/or carrots, and/or pumpkin, and/or bell pepper and/or garlic - 0,1 - 75,0

Sugar is 0.01 to 10.0

Table salt is 0.01 to 3.0

Starch - 1,5 - 6,0

Spices - 0,002 - 1,0

Preservative - 0,01 - 0,08

Water - the Rest

Starch is used as amendment and stabilizer (according to GOST R-92).

Sauces, obtained according to the invention, are not only vegetarian, but also universal, which can be served with any dish, for example: vegetable, fruit, egg dishes, fish and others.

Optimally balanced qualitative and quantitative composition of the components of the sauce achieves technicalskills to expand the range of vegetarian fruit-vegetable and spice garden sauces (POPS) from natural without fats or oils, vinegar, mustard, sour cream, wine products with excellent organoleptic characteristics.

The sauce is prepared as follows. Fruits, berries and vegetables fresh washed, crushed, rubbed or instead use fresh ingredients of the fruit, berry and vegetable puree. Vegetable raw materials fed into the mixer together with starch, water, salt, sugar, spices, preservative and mix thoroughly, and then subjected to pasteurization or sterilization.

Prepared fruit and vegetable and spice garden sauce (POPS) has a uniform texture and pleasant taste.

The invention is illustrated by the following examples, which, however, do not cover, and moreover does not restrict the entire amount of the claims of this invention.

Example 1.

The sauce is prepared in the following ratio, wt.%: plum 30-35, prunes 12-15, 3-5 carrots, tomato paste 12-16, bell pepper 3-5, sugar 1,5-3, salt of 0.2-0.3, starch 2,5-3, Basil 0,02-0,06, saffron 0,02-0,06, ginger 0,02-0,04, red pepper 0,005-0,015, garlic 0,3-0,5, sorbic acid 0,02-0,06 and water - the rest.

Example 2.

The sauce is prepared in the following ratio of components, masuk onion 3-5, curry 0,01-0,02, monosodium glutamate 0,03-0,08, utsho suneli 0,015-0,025, sorbic acid 0,02-0,06 and water - the rest.

Example 3.

The sauce is prepared in the following ratio, wt.%: quince 10-15, garnet 3-5, 3-5 olives, plum 20-25, sugar 1.5 to 2.5, salt 0,02-0,04, starch 2-2,5, curry 0,02-0,04, monosodium glutamate 0,05-0,08, ginger 0,03-0,05, garlic 0,5-1,0, sorbic acid 0,02-0,06 and water - the rest.

Example 4.

The sauce is prepared in the following ratio, wt.%: apples 15-20, pumpkin 3-5, 10-12 cherry, grape 15-17, sugar 8,5-10, salt 0,03-0,05, starch 1.5 to 2.5, curry 0,01-0,02, sorbic acid 0,02-0,06 and water - the rest.

Example 5.

The sauce is prepared in the following ratio, wt.%: plum 20-25, tomatoes 10-15, bell pepper 15-20, sugar 1,5-2,0, table salt 0,03-0,05, starch 1.5 to 2.5, saffron 0,02-0,05, red pepper 0,01-0,02, curry 0,02-0,06, monosodium glutamate 0,03-0,08, utsho suneli 0,015-0,025, sorbic acid 0,02-0,06 and water - the rest.

The present invention allows to widen the range of natural fruit-vegetable and spice garden sauces from low-cost domestic raw materials with excellent taste.

Fruit-vegetable and spice garden sauce containing ka the olives, and/or olives, and/or garnet, and/or grapes, as vegetables - tomatoes and/or tomato paste, and/or carrots, and/or pumpkin, and/or bell pepper and/or garlic, sugar, salt, starch, spices, herbs, water and a preservative in the following ratio, wt.%:

Quince and/or Apple and/or cherry plum and/or prunes, and/or drain, and/or cherry, and/or olives, and/or olives, and/or garnet, and/or grapes - 0,1-75,0

Tomatoes and/or tomato paste, and/or carrots, and/or pumpkin, and/or bell pepper and/or garlic - 0,1 - 75,0

Sugar is 0.01 to 10.0

Table salt is 0.01 to 3.0

Starch - 1,5 - 6,0

Spices - 0,002 - 1,0

Preservative - 0,01 - 0,08

Water - Otherc Documents

 

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FIELD: food-processing industry.

SUBSTANCE: method involves boiling mixture of tomato and banana pulp while adding sugar, salt, acetic acid, cracked red pepper, coriander, basil and caraway, said components being used in receipt amounts.

EFFECT: provision for producing of novel sauce with harmonic combination of organoleptical properties and reduced adhesion to package.

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