Sauce base production method

FIELD: food industry.

SUBSTANCE: invention is related to production of products for canned food industry and catering. The method envisages usage of root vegetables selected from among carrot and/or beet and/or girasol, their preparation and blanching in citric acid solution. Then one proceeds with their drying, pulverisation and mixture with powdered fruits of black chokeberry or mountain ash, great nettle leaves, bioflavonoids produced from buckwheat. Then one adds modified starch, wets the mixture with rosehip or stevia decoction to produce a paste, the produced mass granulation, granules drying and packaging.

EFFECT: invention enables to modify organoleptic properties of prepared sauces in terms of flavour and spiciness depending on the consumer's wish, to extend the range of products due to reduction of multiple technological operations, to reduce the finished product prime cost due to usage of inexpensive raw materials, to prevent the base blocking property and to enhance absorptive and bactericidal properties of sauces.

1 tbl, 5 ex

 

The invention relates to the production of granular food products, which can be used in the canning industry and in public catering.

Known methods for producing concentrate sauce based on fruits and vegetables in the form of a dry powder, providing training, dosing, mixing prescription components in a specific ratio and packing [1, 2].

The disadvantages of these methods are:

- lack of stage hydrolysis of pectins vegetables to increase their adsorption capacity;

- completed the composition of the taste and the impossibility of its further changes;

- powder product type.

The problem to which the invention is directed, is to use cheap raw materials, change in consistency and modification of the taste of the sauce, in a significant expansion of its range, to prevent caking basis, with enhanced radio protective and antibacterial properties due to the special preparation of vegetable raw materials, including the state of activation of pectin by acid hydrolysis.

This object is achieved in that a method of obtaining a basis for the sauce provides as a source of raw materials the use of root crops, selected from carrots and/or beets, and/or Jerusalem artichoke, their preparation, blanching is the citric acid solution, drying and grinding to a powder, mixed with powders of black chokeberry fruits or mountain ash ordinary, leaves of nettle, bioflavonoids derived from buckwheat, moistening the mixture with a decoction of medicinal and technical raw materials to paste, granulating mass, drying the granules and filling.

Bioflavonoids derived from buckwheat, are finely dispersed powder, dark brown, slightly bitter taste. Natural phenolic compounds due to the presence of a large number of hydroxyl groups, are active for complexation by which the molecule can serve as a trap for free radicals, and also acts as a natural antioxidant.

Other powders used in the method of obtaining the basis for the sauce, have a nice color and smell and properties, typical of dried fruits of black chokeberry and Rowan ordinary and vegetables beets, carrots and Jerusalem artichoke and nettle.

Blanching the roots in a solution of citric acid contributes to carrying out acid hydrolysis of protopectin, the increase in the yield of soluble activated pectin, increasing its adsorption ability with respect to radionuclides and toxic substances. Translation powder fo what we granular prevents caking basis.

The incompleteness of taste prescription composition allows to simulate the taste of the sauce at home and in public catering networks in a wide range, from sweet, spicy-sharp to sharp depending on the desires of the consumer, which does not allow to make a complete recipe.

The method is as follows:

The prepared root vegetables are blanched in hot water in the citric acid solution: carrot - 1%, beet - by 1.3%, the Jerusalem artichoke - 0.1%, dried, pulverized, mixed crushed to a powder, roots and powders of black chokeberry fruits or mountain ash ordinary, leaves of nettle, bioflavonoids derived from buckwheat, contribute stabilizer consistency, the mixture is moistened in advance based on traditional technologies broth hips or stevia in the ratio by weight of 1:100 of raw materials and water to obtain a paste-like consistency, carry out granulation of the mixture, drying the granules, then Packed in a sealed container.

Hydration mixture decoctions of medicinal and technical raw materials enriches the basis of biologically active substances in these plants, the introduction of bioflavonoids derived from buckwheat, increases the adsorption and antibacterial properties of the sauce, which can be recommended not only as a seasoning for various the people, but as a biologically active additive to other products.

The incompleteness of taste gives the main advantage of the significant expansion of the range of the sauce from basic recipes sauces basis, with similar sauces basis helps to solve not just a matter of taste and aroma, but also gives a visual effect of suspended particles dried natural fruits and vegetables into the body of the sauce.

Made stabilizer consistency when breeding basics of hot liquid (juice, broth, milk etc) and the introduction of vegetable oil after thorough mixing allows you to get a variety of bystroprokhodahaya culinary sauces with emulsion structure in terms of household and catering.

Examples of specific composition of the base for the sauce in the table.

Components of the prescription, theThe number of prescription components, kg
Option # 12nd optionThe 3rd option
Carrots36,8-66,5
Beet -65,0-
The fruits of black chokeberry-20,5-
The fruits of a mountain ash ordinary1,0-15,0
The Jerusalem artichoke50,0--
Stinging nettle3,0of 5.49,9
Modified starch9,19,08,5
Bioflavonoids derived from buckwheat0,10,10,1
The basis for the sauce100,0100,0100,0

The dry ingredients mix and store in an airtight container until you are ready to use.

Examples of specific solutions.

Example 1. Took 66,5 kg prepared, blanshirovannuyu in 1%citric acid solution, wyssen the th crushed to a powder, carrots, was mixed with 15 kg of powder mountain ash ordinary, 9.9 kg of powder of leaves of nettle, 0.1 kg of a powder of bioflavonoids derived from buckwheat, 8.5 kg of modified starch, moistened mixture to a paste-like consistency prepared according to the traditional technology broth hips, held granulating the mixture was dried granules were Packed up in a sealed container.

Example 2. Took 65 kg prepared beets, balansirovali 1.3%citric acid solution was dried, crushed to a powder, mixed with 20.5 kg powdered black chokeberry, 5.4 kg of powder of leaves of nettle, 0.1 kg of a powder of bioflavonoids derived from buckwheat, 9 kg of modified starch, moistened mixture to a paste-like consistency prepared according to the traditional technology broth hips, held granulating the mixture was dried granules were Packed up in a sealed container.

Example 3. Took 36.8 kg prepared carrots, balansirovali in 1%citric acid solution, 50 kg of the prepared artichokes, balansirovali in 0.1%citric acid solution, dried, and crushed to a powder, mixed with 1 kg of powder mountain ash ordinary, 3 kg of powder of leaves of nettle, 0.1 kg of a powder of bioflavonoids derived from buckwheat, 9,1 the g starch modified, watered the mixture to a paste-like consistency prepared according to the traditional technology broth stevia conducted granulating the mixture was dried granules were Packed up in a sealed container.

To prepare the finished sauce to a granular basis sauce add the part heated to 40°C liquid, stir, leave for swelling and restore mix, mix, bring the remaining liquid, mix, make a salt or other spices to taste of the consumer, vegetable oil, mix thoroughly to obtain a product sosabravo consistency, if necessary, heated.

Example 1. To 10 g of sauces basics add 40 g of fruit juice with a temperature of 40°C, stirred for 2 minutes, leave to swell for 10 minutes, bring sugar 15 grams, mix, add 25 g of juice at the same temperature, mix, add 10 grams of vegetable oil, mix thoroughly before formation of the emulsion structure sauce.

Example 2. To 10 g of sauces basics add 35 g of broth, mix for 2 minutes, leave to stand for swelling for ten minutes, add 5 g of salt, 5 g mustard powder, 0.2 g of black pepper, 39,8 g hot the same temperature of the broth, add 5 grams of vegetable oil, mix thoroughly before formation of the emulsion structure of the sauce, if necessary with the ect warm up.

This method allows you to change the organoleptic properties of the finished sauce to taste and severity depending on the desires of the consumer and to expand the range of products, reducing a large number of technological operations, reduce the cost of finished product through the use of cheap raw materials, to prevent caking basis, to increase adsorption and antibacterial properties sauces.

Sources of information

1. RF patent 1155230, 23L 1/24.

2. A collection of technological instructions for canning, vol M, Pishepromizdat, 1963. - p.64-69.

How is the base for the sauce, involving the use of root crops, selected from carrots and/or beets, and/or Jerusalem artichoke, their preparation, blanching in the citric acid solution, drying and grinding to a powder, mixed with powders of black chokeberry fruits or mountain ash ordinary, leaves of nettle, bioflavonoids derived from buckwheat, making starch modified, moistening the mixture with a decoction of rose hips or stevia to paste, granulating the resulting mass, drying the granules and filling.



 

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