Method for obtaining red sauce

FIELD: food industry.

SUBSTANCE: the suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ground Cayenne pepper, coriander, mustard and laurel leaf in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.

EFFECT: higher efficiency.

The invention relates to the production technology of tomato-based sauces.

A method of obtaining 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 in that in the method of obtaining 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 (6,0-6,2):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, cooked 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 the Alceste 1,5-1,53% by weight of the target product is a mixture of ground red pepper, coriander, mustard and Bay leaf, taken in the ratio by weight of 3:15:67:15.

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 (6,0-6,2):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 ground red pepper, coriander, mustard and Bay leaf, taken in the ratio by weight of 3:15:67:15, in the amount of 1,5-1,53% 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 Ana the OIG target product, obtained by the proposed method has a lower adhesion to the container that is evaluated 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, sausage and potato dishes.

Thus, the proposed method allows to obtain a new sauce with harmonious pleasant organoleptic properties, having a low adhesion to container.

A method of obtaining a 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, wherein before cooking tomato puree mixed with banana puree in a ratio by weight of dry matter (6,0-6,2):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 content of dry substances 18-19%, acetic acid is administered to achieve a pH of about 4.0, and as a flavoring to the AVOK is used in the amount of 1,5-1,53% by weight of the target product is a mixture of ground red pepper, coriander, mustard and Bay leaf, taken in the ratio by weight of 3:15:67:15.