IPC classes for russian patent Fruit sauce production method. RU patent 2511428. (RU 2511428):
Another patents in same IPC classes:
"ekzotika" tomato sauce preparation method / 2510837
Method envisages recipe components preparation, mixing tomato puree, mango puree, garlic puree, sugar, salt, cloves and nutmeg, the mixture cooking till dry substances content is equal to nearly 19%, acetic acid addition, the mixture packing, sealing and sterilisation. In the process of mixing one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: tomato puree in conversion to 12% dry substances content - 866; mango puree in conversion to 14% dry substances content - 130; garlic puree - 0.3; pumpkin seeds extraction cake - 35; acetic acid in conversion to 80% concentration - 1.95; sugar - 50; salt - 22.7; cloves - 1.2; nutmeg - 1.4; water till the target product yield is equal to 1000. |
"ekzotika" tomato sauce preparation method / 2510832
Method envisages recipe components preparation, mixing tomato puree, mango puree, garlic puree, sugar, salt, allspice and nutmeg, the mixture cooking till dry substances content is equal to nearly 19%, acetic acid addition, the mixture packing, sealing and sterilisation; the method specificity is as follows: in the process of mixing one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: tomato puree in conversion to 12% dry substances content - 866; mango puree in conversion to 14% dry substances content - 130; garlic puree - 0.3; pumpkin seeds extraction cake - 35; acetic acid in conversion to 80% concentration - 1.95; sugar - 50; salt - 22.7; allspice - 0.7; nutmeg - 1.4; water till the target product yield is equal to 1000. |
"ekzotika" tomato sauce production method / 2510683
Method envisages preparation of recipe components, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, mixing with tomato puree, mango puree, garlic puree, sugar, salt, black hot pepper and allspice. Then one performs the mixture cooking, acetic acid addition, the product packing, sealing and sterilisation. |
Method for production of preserves "fried mullet in tomato sauce" / 2510173
Invention relates to the technology of fish preserves production. The method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato puree, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, mullet cutting, mealing in wheat flour and frying in vegetable oil, the mullet and the sauce packing, sealing and sterilisation. |
Method for production of preserves "fried rudd in tomato sauce" / 2509472
Invention relates to the technology of fish preserves production. The method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato puree, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, rudd cutting, mealing in wheat flour and frying in vegetable oil, the rudd and the sauce packing, sealing and sterilisation. |
Sauce production method / 2508868
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. |
Sauce production method / 2508867
Invention relates to the sauces production technology. The method envisages recipe components preparation, mixing red bitter pepper, caraway and coriander and the produced mixture extraction with a non-polar liquefied gas with corresponding miscella separation, garlic straining, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, garlic and pumpkin seeds extraction cake mixing with tomato paste, drinking water, sugar and salt, the mixture cooking, addition of acetic acid and homogenisation combined with dispersion of the separated miscella. The components are used at the following expenditure ratio, wt %: garlic - 13.1-13.8, pumpkin seeds extraction cake - 45, tomato paste in conversion to 30% dry substances content - 479.2, acetic acid in conversion to 80% concentration - 5, sugar - 103.3, salt - 21.7, red hot pepper - 1.96, caraway - 2.27, coriander - 1.35, water till the target product yield is equal to 1000. |
Sauce preparation method / 2508866
Invention relates to the sauces production technology. The method envisages recipe components preparation, mixing black hot pepper, allspice, cloves, cinnamon and nutmeg, the produced mixture extraction with a non-polar liquefied gas with corresponding miscella separation, garlic straining, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, garlic and pumpkin seeds extraction cake mixing with tomato paste, apple puree, drinking water, sugar and salt, the mixture cooking, addition of acetic acid and homogenisation combined with dispersion of the separated miscella. The components are used at the following expenditure ratio, wt %: garlic - 3.3-3.5; pumpkin seeds extraction cake - 45, tomato paste in conversion to 30% dry substances content - 234, apple puree in conversion to 10% dry substances content - 215.9, acetic acid in conversion to 80% concentration - 5, sugar - 174, salt - 21, black hot pepper - 0.33, allspice - 0.66, cloves - 0.66, cinnamon - 0.66, nutmeg - 0.77, water till the target product yield is equal to 1000. |
Red sauce production method / 2508865
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, mustard and laurel leaf. The components are used at the following expenditure ratio, weight parts: 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 - 0.45; coriander - 2.25; mustard - 10.05; laurel leaf - 2.25 and water till the target product yield is equal to 1000. |
Red sauce production method / 2508864
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. |
Method for producing of red sauce / 2246868
Method involves boiling mixture of tomato and banana pulp while adding sugar, salt, acetic acid, cracked red pepper, coriander, basil and caraway, said components being used in receipt amounts. |
Method for preparing of red sauce / 2246869
Method involves boiling mixture of tomato and banana pulp while adding sugar, salt, acetic acid, cinnamon and clove, said components being used in receipt amounts. |
Method for preparing sauce / 2250692
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, basil 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. |
Method for obtaining sauce / 2250693
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, thyme and mustard in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties. |
Method for obtaining red sauce / 2250694
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. |
Method for manufacturing sauce / 2250695
The suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, Jamaica pepper and coriander in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties. |
Method for obtaining tomato sauce / 2250696
The suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ginger, cardamom and Jamaica pepper in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties. |
Method for preparing tomato sauce / 2250697
The suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ginger, cardamom and nutmeg in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties. |
Method for preparing tomato sauce / 2250698
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, marjoram and basil in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties. |
Fruit-and-vegetable spice sauce / 2258429
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. |
|
FIELD: food industry.
SUBSTANCE: method involves ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the extraction cake mixing with cherry plum puree, apple puree, plum puree, quince puree, sugar and salt, boiling out till dry substances content is nearly 22%, dill seeds, cloves and black hot pepper addition, the mixture packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
The invention relates to the technology of production of sauces.
A method of producing fruit sauce, providing training prescription components, mixing cherry puree, Apple puree, plum puree, quince puree, sugar and salt, boiling to achieve the dry matter content of about 22%, the addition of fennel seeds, cloves and black pepper bitter, packing, sealing and sterilization (RU 2166875 C1, 2001).
The disadvantage of this method is high adhesion to the walls of containers received the target product.
The technical result of the invention consists in reducing the adhesion to the walls of containers received the target product.
This result is achieved by the way of manufacture of fruit sauce, providing training prescription components, mixing cherry puree, Apple puree, plum puree, quince puree, sugar and salt, boiling before reaching the dry matter content of about 22%, the addition of fennel seeds, cloves and black pepper bitter, packing, sealing and sterilization, according to the invention in the composition of the mixture boils down optionally use the ground meal pumpkin seeds, which pre-poured drinking water and allowed to swell, and the components used in the following ratio of expenses parts by weight:
cherry puree, in terms of
11%solids content 526,1
Apple puree, in terms of
10%dry substance 37,8
plum puree, in terms of
11%solids content 37,8
quince puree, in terms of
13%solids content 37,8
meal pumpkin seeds 27,4 sugar 150 salt 17
fennel seeds 1
carnation 5
black pepper bitter 5 water
to exit target product 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared ground meal pumpkin seeds obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology of sausages functional purpose with additives of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), filled with drinking water in the ratio by weight of about 1:5 and stand for swelling, and then in prescription ratio mix with cherry puree, Apple puree, plum puree, quince puree, sugar and salt.
The resulting mixture is boiled until reaching the dry matter content of about 22%add ground fennel seeds, cloves and black pepper bitter, filled, sealed and sterilized with obtaining the target product.
Expenditure components are taking into account norms of waste and losses of the relevant commodities.
When using cherry puree and/or applesauce and/or plum puree and/or quince puree with the content of dry substances that do not match prescription, carry out calculation of their costs equivalent the content of dry substances, respectively, on the known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).
Received by the described technology canned by organoleptic properties similar product for the closest analogue.
To confirm the technical result glasss-type I-58-350 containing products obtained in the described technology and the closest analogue was opened and installed in the tripod upside down. Experienced product is completely flowed from banks. The product is closest analogue is not completely drained away, and began to dry on the walls of the banks.
Thus, the proposed method allows to reduce adhesion to the walls of containers received the target product.
Method of production of fruit sauce, including filling of ground sunflower seeds, pumpkin drinking water in the ratio by weight of about 1:5 and extract it to swell, mixing cake, cherry puree, Apple puree, plum puree, quince puree, sugar and salt, boiling the mixture until reaching the dry matter content of about 22%, the addition of fennel seeds, cloves and black pepper Gorky, packing, sealing and sterilization with obtaining the target product, used components in the following ratio of expenses parts by weight:
cherry puree, in terms of
11%solids content 526,1
Apple puree, in terms of
10%content of dry substances 37,8
plum puree, in terms of
11%solids content 37,8
quince puree, in terms of
13%solids content 37,8
meal pumpkin seeds 27,4 sugar 150 salt 17
fennel seeds 1
carnation 5
black pepper bitter 5 water
to output of the target product 1000
|