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"ekzotika" tomato sauce production method |
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IPC classes for russian patent "ekzotika" tomato sauce production method (RU 2512097):
Method for production of sauce paste for tomato sauce / 2512096
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, ground pumpkin seed extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing (while heated) with tomato paste, acetic acid, sugar, salt, sorbic acid and drinking water, the mixture straining, packing, sealing and sterilisation.
"ekzotika" tomato sauce production method / 2512086
Method envisages recipe components preparation, mixing tomato puree, mango puree, garlic puree, sugar, salt, allspice, ginger and cardamom. Then one performs 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. 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 - 0.9; ginger - 0.3; cardamom - 0.1; water till the target product yield is equal to 1000.
"mushroom sauce" preserves production method / 2511918
Invention relates to the technology of preserved semi-products production for catering enterprises. method envisages recipe components preparation, dried ceps cooking, milling and frying in butter, bulb onions cutting, sauteing in margarine and milling, ground pumpkin seed extraction cake pouring with mushroom broth and maintenance for sunflower flour swelling, the listed components mixing with salt and mushroom broth, cooking, packing, sealing and sterilisation.
Fruit sauce production method / 2511630
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, sugar and salt, boiling out till dry substances content is nearly 22%, dill seeds, cloves, red hot pepper and black hot pepper addition, the mixture packing, sealing and sterilisation.
Fruit sauce production method / 2511560
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, quince puree, sugar and salt, boiling out till dry substances content is nearly 22%, dill seeds, cloves and red hot pepper addition, the mixture packing, sealing and sterilisation.
Fruit sauce production method / 2511557
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, red hot pepper and black hot pepper addition, the mixture packing, sealing and sterilisation.
Tomato sauce production method / 2511519
Invention relates to tomato sauces production technology. The method envisages preparation of recipe components, garlic mincing, ground pumpkin seed extraction cake filling with drinking water and maintenance for swelling, their mixing with tomato puree, sugar and salt, vacuum cooking, addition of garlic, acetic acid, black hot pepper, allspice, clove, cinnamon and nutmeg at the end of cooking, packing, sealing and sterilisation.
Sauce preparation method / 2511504
Invention relates to tomato sauces production technology. The method envisages preparation of recipe components, carrots and bulb onions cutting, sauteing in vegetable oil and mincing, ground pumpkin seed extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato puree, sugar, salt, allspice, coriander and laurel leaf, vacuum cooking, packing, sealing and sterilisation.
"italian sauce" preserves production method / 2511481
Invention relates to the technology of preserved semi-products production for catering enterprises. The method includes beef preparation, cutting, frying in melted fat and milling. Prepared carrots, bulb onions and white vegetables are cut, sauteed in melted fat and milled. Ground pumpkin seeds extraction cake are poured with bone broth and maintained for swelling. The one mixes the listed components with tomato puree, bone broth, sugar, salt, and black hot pepper; then one proceeds with cooking, packing, sealing and sterilisation. The preserves are prepared at the following components ratio, wt %: beef - 115-118.3; melted fat - -82.5; carrots - 46.2-47.8; bulb onions - 49.2-50; white vegetables - 34-34.5; pumpkin seeds extraction cake - 64; tomato puree in conversion to 12% dry substance content - 163.2; sugar - 51.5; salt - 17.5; black hot pepper - 0.51; bone broth - till the target product yield is 1000.
Fruit sauce production method / 2511428
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.
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FIELD: food industry. SUBSTANCE: method envisages recipe components preparation, mixing tomato puree, mango puree, garlic puree, sugar, salt and nutmeg, the mixture cooking till dry substances content is equal to nearly 19%, acetic acid addition, the mixture packing, sealing and sterilisation. The invention novelty 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; nutmeg - 1.4; water till the target product yield is equal to 1000. 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 tomato sauce "Exotics", providing training prescription components, mix tomato puree, puree, 1 mango, puree garlic, sugar, salt, and nutmeg, cooking until the solids content of about 19%, the addition of acetic acid, packing, sealing and sterilisation (EN 2039473 C1,1995). The disadvantage of this method is 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 production of tomato sauce "Exotics", providing training prescription components, mix tomato puree, puree mango puree, garlic, sugar, salt, and nutmeg, cooking until the solids content of about 19%, the addition of acetic acid, packing, sealing and sterilisation, according to the invention by mixing optionally use the ground meal of pumpkin seeds, which is pre-filled with drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight:
acetic acid, in terms of
The method is implemented as follows. Prescription components prepared according to the traditional technology. Prepared with fresh garlic rubbed with getting mashed. Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A., Dvorkin HA, Kasyanov GI technology Development sausages functional purpose with the addition of pumpkin seeds. - Krasnodar; INEP, 2008, The.38-45), pour drinking water in the ratio by weight of about 1:5 and incubated for swelling. These components in the recipe ratio is mixed with tomato puree, puree the mango, sugar, salt and ground nutmeg, and cook until the solids content of about 19%, add acetic acid, filled, sealed and sterilized to obtain the target product. When using tomato puree and/or puree the mango with the content of dry substances, does not coincide with 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). The cost components are based on norms of waste and losses of the respective raw materials. Obtained according to the described technology sauce organoleptic properties similar to the product on the closest analogue. To confirm the technical result of the glass bottle 0.33 DM3containing products obtained according to the described technology and the closest analogue was opened and established in the tripod upside down. Experienced product completely with what was equal from a bottle in 5-8 minutes and the product is the closest analogue in 20-25 minutes. Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product. Method for the production of tomato sauce "Exotics", providing training prescription components, mix tomato puree, puree mango puree, garlic, sugar, salt, and nutmeg, cooking until the solids content of about 19%, the addition of acetic acid, packing, sealing and sterilisation, characterized in that, when mixed optionally use the ground meal of pumpkin seeds, which is pre-filled with drinking water and allowed to swell, and the components used in the following ratio of expenses, wt. including:
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