Red sauce production method

IPC classes for russian patent Red sauce production method (RU 2508864):

A23L1/39 - Soups; Sauces (A23L0001238000, A23L0001240000 take precedence);;

Another patents in same IPC classes:

Tomato sauce production method / 2508863

Invention relates to the sauces production technology. The method envisages recipe components preparation, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with tomato puree, banana puree, sugar and salt, the mixture cooking and addition of acetic acid, allspice, ginger and cardamom. The components are used at the following expenditure ratio, wt %: tomato puree in conversion to 12% dry substances content - 656.6; banana puree in conversion to 20% dry substances content - 65.7; acetic acid in conversion to 80% concentration - 2.7; pumpkin seeds extraction cake - 34.9; sugar - 40.4; salt - 27.9; allspice - 9; ginger - 3; cardamom - 1 and water till the target product yield is equal to 1000.

Sauce preparation method / 2508862

Invention relates to the sauces production technology. The method envisages recipe components preparation, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with tomato puree, banana puree, sugar and salt, the mixture cooking and addition of acetic acid, red hot pepper, coriander, basil and laurel leaf. The components are used at the following expenditure ratio, wt %: tomato puree in conversion to 12% dry substances content - 656.6; banana puree in conversion to 20% dry substances content - 65.7; acetic acid in conversion to 80% concentration - 2.7; pumpkin seeds extraction cake - 34.9; sugar - 40.4; salt - 27.9; red hot pepper - 1.5; coriander - 6; basil - 6; laurel leaf - 1.5 and water till the target product yield is equal to 1000.

Sauce production method / 2508861

Invention relates to the sauces production technology. The method envisages preparation of recipe components, thermal treatment and straining of apples, ground pumpkin seeds extraction cake pouring with dry white wine and maintenance for swelling, the listed components mixing with honey, dry white wine, lemon juice, table horseradish and black hot pepper, the mixture homogenisation, packing, sealing and sterilisation. The components are taken at the following expenditure ratio, wt %: apple - 488.4, pumpkin seeds extraction cake - 32.4, honey - 63, lemon juice - 18.8, table horseradish - 225.6, black hot pepper - 0.4, dry white wine till the target product yield is equal to 1000.

Method for production of preserves "meat in white sauce" / 2508860

Invention relates to the technology of meat preserves production. The method envisages preparation of recipe components at the following expenditure ratio, weight parts: beef - 1412.7-1453.6; melted fat - 8; wheat flour - 10; pumpkin seeds extraction cake - 10; acetic acid in conversion to 80% concentration - 0.15; sugar - 2.8; salt - 12; black hot pepper - 0.4; meat broth till the target product yield is equal to 1000. Wheat flour is sauteed in melted fat. Beef is cut and cooked with meat broth separation. Wheat flour, ground pumpkin seeds extraction cake, sugar, salt and black hot pepper are introduced into the broth. The listed components are cooked (continuously stirred); acetic acid is added to produce a sauce. The beef and sauce are packed, sealed and sterilised.

Sauce production method / 2507981

Tomato sauce / 2506869

Invention relates to food industry, in particular, to vegetal seasonings. The tomato sauce contains tomato paste, fresh garlic, dried cilantro, fresh cilantro, hot bitter pepper, dried blue fenugreek, salt, water, sugar at the following ratio of the initial components, wt %: tomato paste - 29.0-29.4, dried cilantro - 1.4-1.6, hot bitter pepper - 0.9-1.1, fresh cilantro - 1.8-2.2, fresh garlic - 2.8-3.0, dried blue fenugreek -1.4-1.6, salt - 1.4-1.6, sugar - 1.4-1.6, water - balance.

Vegetable seasoning / 2506823

Invention relates to food industry, in particular, to vegetable seasonings. The vegetable seasoning contains hot bitter pepper, fresh sweet pepper, garlic, coriander greens, common fenugreek, salt, dried and fresh basil greens, fennel, dried oregano and water the following ratio of the initial components, wt %: hot bitter pepper - 16.7-16.9, fresh sweet pepper - 13.3-13.5, garlic -6.5-6.9, coriander greens - 6.5-6.9, dried basil greens - 1.8-2.2, fresh basil greens - 1.1-1.5, fennel - 3.3-3.5, common fenugreek - 2.5-2.9, dried oregano - 4.5-5.5, salt - 1.6-1.8, water - balance.

Fruit-and-vegetable sauce / 2506822

Invention relates to food industry, in particular, to a fruit-and-vegetable sauce. The fruit-and-vegetable sauce contains cherry plum puree, fresh garlic, salt, dried and fresh cilantro, dried and fresh dill, dried blue fenugreek, fresh lemon balm, sugar at the following ratio of the initial components, wt %: cherry plum puree - 86.3-86.7, dried blue fenugreek - 0.5-0.9, dried cilantro - 0.5-0.9, dried dill - 0.5-0.9, fresh cilantro - 0.7-1.1, fresh dill - 0.3-0.7, fresh lemon balm - 0.5-0.9, fresh garlic - 1.5-1.9, salt - 1.4-1.8, sugar - 5.8-6.2.

Method for production of preserves "seasoning for stewed meat with macaroni" / 2506021

Invention relates to the technology of preserved semi-products production for catering enterprises. The method envisages recipe components preparation, carrots and bulb onions cutting, sauteing in melted fat and milling, cheese grating, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato puree, bone broth, sugar, salt, black hot pepper and laurel leaf, the mixture cooking, packing, sealing and sterilisation.

Method for production of preserves "seasoning for stewed meat with macaroni" / 2506020

Invention relates to the technology of preserved semi-products production for catering enterprises. The method envisages recipe components preparation, carrots and bulb onions cutting, sauteing in margarine and milling, cheese grating, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato puree, bone broth, sugar, salt, black hot pepper and laurel leaf, the mixture cooking, packing, sealing and sterilisation.

/ 2246868

/ 2246869

/ 2250692

/ 2250693

/ 2250694

/ 2250695

/ 2250696

/ 2250697

/ 2250698

/ 2258429

FIELD: food industry.

SUBSTANCE: invention relates to the sauces production technology. The method envisages recipe components preparation, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with tomato puree, banana puree, sugar and salt, the mixture cooking and addition of acetic acid, red hot pepper, coriander, basil and caraway; the components are used at the following expenditure ratio, wt %: tomato puree in conversion to 12% dry substances content - 656.6; banana puree in conversion to 20% dry substances content - 65.7; acetic acid in conversion to 80% concentration - 2.7; pumpkin seeds extraction cake - 30.1; sugar - 45.2; salt - 27.9; red hot pepper - 1.5; coriander - 6; basil - 6; caraway - 1.5 and water till the target product yield is equal to 1000.

EFFECT: method ensures reduction of adhesion to container walls.

The invention relates to the production technology sauces.

A method of obtaining the red sauce, providing training prescription components, mix tomato puree, banana puree, sugar and salt, cooking and adding acetic acid, pepper, red chilly, coriander, Basil and thyme to obtain the target product (EN 2246868 C1, 2005).

The disadvantages of this method are the high adhesion to the walls of the container obtained target product.

The technical result of the invention is to reduce the adhesion to the walls of the container obtained target product.

This result is achieved in that in the method of obtaining the red sauce, providing training prescription components, mix tomato puree, banana puree, sugar and salt, cooking and adding acetic acid, pepper, red chilly, coriander, Basil and thyme to obtain the desired product according to the invention, the composition boils down mixture optionally use the ground meal of pumpkin seeds, which before mixing pour drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight:

tomato puree, in terms of
12%soda is the content of dry substances	656,6
banana puree, in terms of
20%solids content	65,7
acetic acid, in terms of
80%concentration	2,7
meal of pumpkin seeds	30,1
sugar	45,2
Sol	27,9
peppers red hot	1,5
coriander	6
Basil	6
cumin	1,5
water	to the output of the target product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology. Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI technology Development sausages functional purpose with the addition of pumpkin seeds. - Krasnodar Is: INEP, 2008, ñ.38-45), pour drinking water in the ratio by weight of about 1:5 and incubated for swelling, and then prescription ratio mixed with tomato puree, banana puree, sugar and salt. The mixture cook until the solids content of about 19% and add acetic acid and ground red pepper hot pepper, coriander, Basil and cumin with obtaining the target product, which is Packed, sealed and sterilized.

The cost components are based on norms of waste and losses of the respective raw materials.

When using tomato and/or banana puree with a solids content not matching with your prescription, and/or acetic acid with a concentration that does not coincide with prescription, carry out calculation of their costs on an equivalent solids content and/or acid, respectively, according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservadems", 1990, p.124).

Obtained according to the described technology sauce organoleptic properties similar to the product on the closest analogue.

To confirm the technical result banks type I-58-200 containing products obtained according to the described technology and the closest analogue was opened and established in the tripod upside down. Experienced the product is completely bled from banks for 8-10 minutes, and the product is the closest analogue for 15-18 minutes.

Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product.

The method of obtaining the red sauce, providing training prescription components, mix tomato puree, banana puree, sugar and salt, cooking and adding acetic acid, pepper, red chilly, coriander, Basil and cumin with obtaining the target product, characterized in that the mixture boils down additionally use ground meal of pumpkin seeds, which before mixing pour drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight:

tomato puree, in terms of
12%solids content	656,6
banana puree, in terms of
20%solids content	65,7
acetic acid, in terms of
80%concentration	2,7
the sunflower seeds you will you	30,1
sugar	45,2
Sol	27,9
peppers red hot	1,5
coriander	6
Basil	6
cumin	1,5
water	to the output of the target product 1000