Method for the production of tomato sauce "crimean"

 

The invention is intended for use in the canning industry. The method provides for the preparation and mixing at a predetermined ratio of tomato paste, one or more fruit puree, without cruentata inclusions, sweetener, salt, dill, coriander, black pepper and/or red and fragrant, acetic acid and water. Make cooking until the dry matter content of 11%, Packed and sterilized. The invention provides a simplification of the technology, reducing energy consumption and expansion of the assortment of sauces. 1 Il.

The invention relates to the technology of the canning industry.

A method of producing tomato sauce, providing training and mixing tomato paste, garlic, Apple puree, salt, sugar, acetic acid, parsley, cloves and black pepper, heating, homogenization, cooking until the dry matter content of 19%, packing and sterilization, when the mixture is prepared in the following flow rate, wt. including: Tomato paste, calculated on the solids content of 15% - 400-421 Garlic - 400-615,4 applesauce, calculated on the solids content of 10% 150-156,2 Sol - 20-20,4 Sugar - 20-20,4 Acetic acid, calculated on 80% - 4-4,1 Greens is very useful, high energy intensity and a narrow range of received sauces, limited only product.

The technical result of the invention is to simplify the technology, reducing energy consumption and the expansion of the range.

This result is achieved in that in the method of production of tomato sauce, providing training and mixing tomato paste, fruit puree, sweeteners, salt, spices, acetic acid, boiling to a given solids content, packing and sterilization, according to the invention, when mixing impose additional water quality spices used dill, coriander, black pepper and/or red pepper and allspice, as sweeteners sweetener, fruit puree choose one or more that do not have cruentata inclusions, the cooking is carried out until the dry matter content of about 11%, while the mixture is prepared in the following flow rate, wt. including:
Tomato paste, calculated on the solids content of 30% - 274,17-288,3
Fruit puree, calculated on the solids content of 10% 352,6-361,6
Sweetener, in terms of Svitli - 0,588-0,594
Sol - 17,9-18,1
Dill, in terms of ground-up seed - 0,75-0,765
Coriander, paresce their mixture, in terms of the equivalent amount of one of them - 1,2-1,22
Allspice, in terms of ground - 1-1,02
Acetic acid, calculated on 80% - 0,735-0,75
Water Up to 1000
The method is implemented as follows.

Botanicals inspect. If using fresh raw materials it is washed and subjected to mechanical treatment for the removal of inedible parts. Frozen raw defroster and rinsed. Dry spices sterilized in an airtight container. Whole or pieces of plant components wipe. Loose components pass through a sieve and magnetic trap. Fluid filter components. Next, prepare prescription mixture. From fruit puree choose one or more that do not contain cruentata inclusions. In particular, can be used plum, cherry, apricot and peach puree, which do not have cruentata inclusions. May not be used, for example, pear and quince puree containing cruentata inclusion. If using tomato paste with a solids content than 30%, and fruit purees to solids content than 10%, the number count on the equivalent of dry substances according to the formula

When using spices in the form other than ground, their number will be calculated as equivalent in content, extractive flavoring substances on a similar formula in which the value ofpused to denote the output of extractive substances from ground spices, Withnto exit, extractives of spices used in the form. When using the sweetener other than Svitli, its amount is restated to the equivalent coefficient of sweets, that is, by the same formula in which the value Ofpis used to denote the ratio of the sweetness of the sweetener Svitli,nto denote the coefficient of sweets used sweetener. When the acetic acid concentration than 80%, the amount will be calculated as equivalent in anhydrous Vo second are determined by calculation, for example, the diagram shown in the drawing. Cooked prescription the mixture cook until the dry matter content of about 11%, which is optimal from the point of view of organoleptic evaluation of consistency. Next, carry out packing and sterilization of the sauce on the traditional technology of obtaining the target product.

The absence of the operations of heating and homogenizing the mixture before boiling leads to the conclusion that the proposed method is simpler closest analogue. The same and boiling the mixture to a smaller content of dry substances allow to conclude that the lower energy technologies. Expansion of the range of the obtained sauces illustrated by the examples below.

Example 1.

The sauce is prepared according to the described technology at the next consumption, wt. including:
Tomato paste 30% - 288,3
Apricot puree 10% - 361,6
Sweetener of Svitli - 0,594
Sol - 18,1
Seed dill ground - 0,765
The coriander seed ground - 3,06
Ground black pepper - 1,53
Red pepper powder - 0,61
Bayberry powder - 1,02
Acetic acid 80% - 0,75
Water Up to 1000
The resulting sauce with harmonious spicy taste and aroma with tones of apricot.

Example 2.

The sauce is made by EA 10% - 180,8
Cherry puree 10% - 180,8
Sweetener of Svitli - 0,594
Sol - 18,1
Seed dill ground - 0,765
The coriander seed ground - 3,06
Ground black pepper - 3,06
Bayberry powder - 1,02
Acetic acid 80% - 0,75
Water Up to 1000
The resulting sauce with a balanced sweet and spicy taste and harmonious spicy aroma.

Example 3.

The sauce is prepared according to the described technology at the next consumption, wt. including:
Tomato paste 30% - 288,3
Peach puree 10% - 361,6
Sweetener of Svitli - 0,594
Sol - 18,1
Seed dill ground - 0,765
The coriander seed ground - 3,06
Red pepper powder - 1,22
Bayberry powder - 1,02
Acetic acid 80% - 0,75
Water Up to 1000
The resulting sauce with harmonious spicy taste and spicy aroma with tones of peach.

Thus, the proposed method allows to obtain a simplified energy-saving technologies tomato sauces in the range with a wide range of organoleptic properties.


Claims

Method for the production of tomato sauce, providing training and mixing tomato paste, fruit puree, sweeteners, salt, spices, acetic acid, in Nichelino enter the water, as use spices such as dill, coriander, black pepper and/or red pepper and allspice, as sweeteners - sweetener, fruit puree choose one or more that do not have cruentata inclusions, the cooking is carried out until the dry matter content of about 11%, and the mixture is prepared in the following flow rate, wt.h:
Tomato paste, calculated on the solids content of 30% - 274,17-288,3
Fruit puree, calculated on the solids content of 10% 352,6-361,6
Sweetener, in terms of Svitli - 0,588-0,594
Sol - 17,9-18,1
Dill, in terms of ground-up seed - 0,75-0,765
Coriander, in terms of ground-up seed - 3-3,06
Black pepper, in terms of pepper or red pepper, in terms of ground - 3-3,06
Or their mixture, in terms of equivalent amounts of one of them - 1,2-1,22
Allspice, in terms of ground - 1-1,02
Acetic acid, calculated on 80% - 0,735-0,75
Water - Up to 1000m

 

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FIELD: liqueur and vodka industry.

SUBSTANCE: vodka comprises the following components per 1000 dal: vanillin 1:100, 0.09-0.11 l; aromatic principle "Black currant" ASG 424 of firm "Reino and Fis", France, 0.09-0.11 kg; 65.8%-th sugar syrup, 11.0-12.0 l; aqueous-alcoholic liquid, the balance, to provide the strength 40%. Proposed invention allows conferring black currant aroma with light chocolate-cognac tint to vodka.

EFFECT: valuable properties of vodka.

4 ex

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