Sauce production method

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, allspice and coriander to produce the target product.

EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

The invention relates to the production technology sauces.

A method of producing sauce, providing training prescription components, mix tomato puree, banana puree, sugar and salt, cooking and adding acetic acid, allspice and coriander with obtaining the target product (EN 2250695 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 by the fact that in the production method of the sauce, providing training prescription components, mix tomato puree, banana puree, sugar and salt, cooking and adding acetic acid, allspice and coriander with obtaining the target product, according to the invention in 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:

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: 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 to the mixture cook until the solids content of about 19% and add acetic acid and ground allspice and coriander with obtaining the target product, which is filled, 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 “Conservative”, 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 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 production method of the sauce, providing training prescription components, mix tomato puree, banana puree, sugar and salt, cooking and relax the tion of acetic acid, the allspice and coriander 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: