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Method for preparing of red sauce |
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IPC classes for russian patent Method for preparing of red sauce (RU 2246869):
Method for producing of red sauce / 2246868
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.
The production method of the sauce (options) / 2241355
The invention relates to the field of food industry, in particular to the production technology sauces
Method for the production of dried milk, diet product, pastries or coffee blends / 2231264
The invention relates to the food industry
Method for the production of tomato sauce "crimean" / 2205570
The invention relates to the technology of the canning industry
Ketchup-tomato sauce "lecho" / 2204913
The invention relates to food industry, namely production technologies sauce
Food mustard / 2203564
The invention relates to food industry and may find application in the manufacture of food mustard
Seasoning / 2195140
The invention relates to compositions seasoning
Seasoning / 2195139
The invention relates to compositions seasoning
The method of obtaining flavor food additive and flavoring food additive obtained by this method / 2194420
The invention relates to the production of flavoring food additives for various food industries such as meat processing, food concentrates and other
Method for producing of red sauce / 2246868
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.
The emulsion of the type water-in-oil for coating a frozen confectionery products, its manufacturing method, the frozen confection (options) and how to obtain it (options) / 2242137
The invention relates to oil industry
Mayonnaise / 2237420
The invention relates to the field of food industry, in particular to the field of products in the form of a concentrated emulsion of the type oil-in-water, in particular sauces based on vegetable oil
Mayonnaise "health" / 2236153
The invention relates to the food industry and can be used in the production of mayonnaise
Mayonnaise "provencal cream" / 2234841
The invention relates to oil industry
Method for the production of dried milk, diet product, pastries or coffee blends / 2231264
The invention relates to the food industry
The method of producing mayonnaise / 2228115
The invention relates to food, namely the oil industry
Method for producing of red sauce / 2246868
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.
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FIELD: food-processing industry. SUBSTANCE: method involves boiling mixture of tomato and banana pulp while adding sugar, salt, acetic acid, cinnamon and clove, 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.
The invention relates to the production technology of tomato-based sauces. There is a method of making the red sauce that involves cooking the tomato puree, the introduction of sugar and salt in the cooking process, add at the end of cooking aromatic additives and acetic acid (Governors A.F. Canning of fruits and vegetables in the kolkhozes and sovkhozes. - M.: Rosagropromizdat, 1989, p.142-144). The disadvantage of this method is to obtain sauces with high adhesion to the container. The technical result of the invention to provide a new sauce with harmonious combination of organoleptic properties of having low adhesion to container. This result is achieved by the method of preparation of the red sauce that involves cooking the tomato puree, the introduction of sugar and salt in the cooking process, add at the end of cooking aromatic additives and acetic acid according to the invention, before cooking tomato puree mixed with banana puree in a ratio by weight of dry matter (3,0-3,2):1, sugar is introduced in a ratio by weight of 1:(3,0-3,2) to the mixture of dry substances puree, salt is administered in a ratio by weight of 1:(5,5-5,8) to dry substances of a mixture of mashed potatoes, the cooking is carried out until the dry matter content of 18-19%, acetic acid is administered to achieve a pH of about 4.0, and as flavoring additives used in isout in the amount of 0.12-0,122% by weight of the target product mixture bloom and cloves, taken in the ratio by weight of 1:1. The method is implemented as follows. Fresh tomatoes inspect, wash and wipe separating seeds and skin. Fresh bananas inspect, wash, cleanse the skin and wipe. Use canned puree intermediate product. Mashed potatoes are mixed in a ratio by weight of dry matter (3,0-3,2):1. Precision ratio in this case and everywhere hereinafter is determined by the consumption norms of raw materials. Mix mashed potatoes loaded into the digester, bring to a boil and cook. Sugar and salt sieved and passed through a magnetic trap, and then gradually loaded into the digester with constant stirring until the ratio by weight of sugar and salt with the dry substance of the mixture puree 1:(3,0-3,2) and 1:(5,5-5,8), respectively. The cooking is complete when you reach a dry matter content of 18-19%, then enter the acetic acid to achieve a pH of about 4.0 and a mixture of cinnamon and cloves, taken in the ratio by weight of 1:1, in the amount of 0.12-0,122% by weight of the target product. Product continue to mix to a uniform distribution on its volume of acetic acid and spices, then packaged, preferably hot fill, and corked. Compared with the closest analogue of the target product, obtained by the proposed method has lower edges is it to the container, what is assessed by visual observation when turning the glass bottles with the sauce from the bottom on the cover. The target product is a thick viscous mass with a characteristic red color and some more dark patches of ground spices, it has a pleasant sweet-sour taste and harmonious palatable flavor. On the organoleptic properties of the resulting sauce is harmoniously combined with meat and pasta dishes. Thus, the proposed method allows to obtain a new sauce with harmonious pleasant organoleptic properties, having a low adhesion to container. Method of preparation of the red sauce that involves cooking the tomato puree, the introduction of sugar and salt in the cooking process, add at the end of cooking tea mixtures of additives and acetic acid, wherein before cooking tomato puree mixed with banana puree in a ratio by weight of dry matter (3,0-3,2):1, sugar is introduced in a ratio by weight of 1:(3,0-3,2) to the mixture of dry substances puree, salt is administered in a ratio by weight of 1:(5,5-5,8) to dry substances of a mixture of mashed potatoes, the cooking is carried out until the dry matter content of 18-19%, acetic acid is administered to achieve a pH of about 4.0, and as a tea mixtures of additives used in the amount of 0.12-0,122% by weight of the target product is a mixture of cinnamon and cloves is, taken in the ratio by weight of 1:1.
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