Fruit-and-vegetable spice sauce

FIELD: food-processing industry.

SUBSTANCE: fruit-and-vegetable sauce contains fruit products selected from the group consisting of quince, apple, cherry plum, prunes, plum, cherry, olive, pomegranate, grape, and vegetables selected from the group consisting of tomato, tomato paste, carrot, pumpkin, sweet pepper, garlic, as well as fruit-berry-vegetable products selected from the group consisting of persimmon, cranberry, melanocarpous mountain ash, red-fruit mountain ash, cornelian cherry, bulbous onion, beet, sand sugar, edible salt, food thickener, spices, condiment, and preservative. Starch is used as thickener for sauce. Sauce may additionally contain 0.05 wt% of ascorbic acid, up to 3 wt% of citric acid, 0.2 wt% of 80%-acidic acid, and water the balance. Optimal qualitative and quantitative selection of sauce components and utilization of various raw natural fruits, berries, vegetables allows range of vegetarian spice sauces to be widened.

EFFECT: increased stability and wider range of fruit-and-vegetable spice sauces.

6 cl, 5 ex

 

State fruit-vegetable and spice garden sauce of Alegria.

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, sour cream, wine, various spices and seasonings, tomatoes and other ingredients.

Famous spice garden sauce containing red currant mashed, coriander, Bay leaf, citric acid, salt, red pepper, rice flour, milk powder (EN 94022741, CL A 23 L 1/216, 1996).

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

The closest analogue of the invention is fruit-vegetable and spice garden sauce (POPS), containing the following components: as of fruit and berry products are 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 vegetable products use tomatoes and/or tomato paste, and/or carrots, and/or pumpkin, and/or bell pepper and/or garlic, and sauce contains sugar, salt, spices, spices, starch, preservative, water at a certain ratio of components (EN 2176459, CL A 23 L 1/24, 1/39, 1998 - submitted sabreena me).

The present invention is to expand the range and increase the firmness of fruit-vegetable and spice garden sauces.

This problem is solved as follows: fruit-vegetable and spice garden sauce contains as fruit and berry products puree or juice following products selected from the range: quince, Apple, plum, prunes, plums, cherries, olives, olives, pomegranates, grapes and their mixtures, as vegetable products, selected from the series: tomato, tomato paste, carrots, pumpkin, bell pepper, garlic and a mixture thereof, granulated sugar, salt, food thickener, spices, herbs, preservative, water and more components in the form of puree or juice of fruit and vegetable products, selected from the range: persimmon, cranberry, chokeberry, red-fruited mountain ash, dogwood, onions, beets and their mixtures in the following ratio of components, wt.%:

fruit and berry products
selected from the range: quince, Apple,
plums, prunes, plums, cherries,
olives, olives, pomegranates, grapes and mixtures thereof0.1 to 75
vegetable products, selected from a number:
tomato, tomato paste, carrots, pumpkin,/td>
bell pepper, garlic and a mixture thereof0,001-75
sugar0,01-10
salt0,001-2
food thickener0,1-5
spices0,001-2
preservative0,01-,01
waterrest

characterized in that it further contains fruit and berry products, selected from the range: persimmon, cranberry, chokeberry Aronia, red-fruited Rowan, dogwood, onions, beets and their mixtures up to 50 wt.%.

The starch in the sauce can be used as an amendment and stabilizer (according to GOST R 50174-92).

Sauce of Alegria as spices and herbs contains components selected from the range: monosodium glutamate, Basil, saffron, ginger, cumin, curry, utsho suneli suneli hops, coriander, dill, parsley, red hot pepper, nutmeg, cardamom, cinnamon, cloves, sumac, dried onion, dried garlic, paprika, barberry fruit decoction mash, root, barberry, and mixtures thereof.

Sauce of Alegria optionally may contain citric acid to 3 wt.%, ascorbic acid up to 0.05 wt.%, acetic acid 80%to 1.2 wt.%.

Sauces, obtained according to the invention, are not only vegetarian, but also is integrated, you can serve with any meal, for example: vegetable, fruit, egg dishes, fish and others.

Optimally balanced qualitative and quantitative composition of added fruit and vegetable products, as well as an introduction to the sauce of Alegria citric acid, ascorbic acid and acetic acid provides the achievement of the technical result. And use a variety of raw materials from natural fruits, berries and vegetables allows you to extend the range of vegetarian fruit-vegetable and spice garden sauces from natural ingredients with excellent organoleptic characteristics.

Sauce of Alegria is prepared as follows. Fruits, berries and vegetables fresh washed, crushed, rubbed or instead use fresh ingredients of the fruit, berry and vegetable puree or juice. Vegetable raw materials fed into the mixer along with water, salt, sugar, spices, food thickener, preservative, citric acid, ascorbic acid, acetic acid and mix thoroughly, and then subjected packaging, pasteurization or sterilization.

Prepared fruit and vegetable and spice garden sauce of Alegria has a uniform texture and pleasant taste. Shelf life when conducting pasteurization or sterilization at a temperature of 5-10°is Bo is her 1 year.

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 - 20, cherry - 3, persimmon - 32, cranberry - 5 tomato-pasta - 20, Bulgarian pepper - 5 onions - 5, sugar - 2, table salt is 0.05, food thickener - 2,5, Basil - 0.03, ginger - 0.03, coriander - 0,05, citric acid and 0.08, ascorbic acid and 0.03, sorbic acid - 0.04 and water the rest.

Example 2

The sauce is prepared in the following ratio, wt.%: quince - 20, pomegranate - 6, cranberry - 15, chokeberry Aronia - 15, persimmon - 27, carrots - 3, beets - 3, table salt is 0.2, food thickener - 3, acetic acid 80%to 0.5, saffron - 0,02, ginger - 0,03, paprika - 0,05, curry - 0,01, dill - 0,03, sorbic acid - 0.04 and water the rest.

Example 3

The sauce is prepared in the following ratio, wt.%: plum - 15, grape 5, cherry, 3 - dogwood - 3, persimmon - 30, tomato paste - 29, pumpkin - 6, table salt is 0.05, sugar - 1, food thickener - 2,5, acetic acid 80%to 0.5, monosodium glutamate - 0,04, coriander - 0.03, barberry fruit - 0.05, the cardamom - 0.03, ginger - 0,04, ascorbic acid and 0.03, sodium benzoate - 0.04 and water the rest.

Example 4

The sauce is prepared in the following ratio, wt.%: plum - 30, Apple - 5, persimmon - 25, Rowan kr is sinopoda - 5, the tomato paste - 20, carrots and 3 onions - 3 garlic - 0,1, salt - 0,2, starch - 2,5, sugar - 0.5, citric acid - 0.5, ascorbic acid - 0,04, coriander - 0,04, paprika - 0,05, nutmeg - 0,03, utsho suneli - 0,04, sodium benzoate - 0,04, water the rest.

Example 5

The sauce is prepared in the following ratio, wt.%: plum - 25, cherries, 5 - dogwood - 5, cranberry - 20, bell pepper 5 carrots, 3 - tomato-pasta - 26, onions - 2 garlic - 0,1, salt - 0,1, sugar - 0,2, food thickener - 2,7, acetic acid 80%to 0.5, ginger - 0,04, cumin - 0.03, dill - 0,02, sorbic acid - 0,04, water the rest.

1. Fruit-vegetable and spice garden sauce, characterized in that it contains fruit and berry products, chosen from a number of quince, Apple, plum, prune, plum, cherry, black olives, green olives, pomegranates, grapes, vegetables, selected from a number of tomato, tomato paste, carrots, pumpkin, bell pepper, garlic, fruit and vegetable products, chosen from a number of persimmon, cranberry, chokeberry, red-fruited mountain ash, dogwood, onions, beets, and sugar, table salt, spices, spices, preservative, food thickener, water in the following ratio, wt.%:

Fruit and berry products, chosen from a number of
and the VA, Apple, plum, prunes,
plum, cherry, black olives, green olives,
pomegranates, grapes0.1 to 75
Vegetable products, chosen from a number of
tomato, tomato paste, carrots, pumpkin,
bell pepper, garlic0,001-75
Fruit and vegetable products, selected
from a number of
persimmon, cranberry, chokeberry Aronia,
the red-fruited Rowan, dogwood,
onions, beets mixtures thereof50
Sugar0,01-10
Salt0,001-2
Food thickener0,1-5
Spices0,001-2
Preservativeof 0.01-0.1
WaterRest

2. The sauce according to claim 1, characterized in that the thickener used starch.

3. The sauce according to any one of claims 1 and 2, characterized in that it further comprises ascorbic acid to 0.05 wt.%.

4. The sauce according to any one of claims 1 and 2, characterized in that it further comprises citric acid is about 3 wt.%.

5. The sauce according to any one of claims 1 and 2, characterized in that it further comprises acetic acid 80%to 0.2 wt.%.

6. The sauce according to any one of claims 1 and 2, characterized in that the quality of spices and herbs used monosodium glutamate, Basil, saffron, ginger, cumin, curry, utsho suneli, coriander, dill, parsley, red pepper bitter, nutmeg, cardamom, coriander, cinnamon, cloves, sumac, dried onion, dried garlic, barberry fruits, broth wort root, barberry, paprika.



 

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