Method for production of sauce paste for base red sauce. RU patent 2512209.
| Method for production of "concentrated base white sauce" preserves / 2512204 Invention relates to the technology of preserved semi-products production for catering enterprises. The method envisages recipe components preparation, bulb onions and white vegetables cutting, sauteing in margarine and milling. Wheat flour is sauteed in melted butter; the listed components are mixed with salt and meat-and-bone broth. One proceeds with cooking, packing, sealing and sterilisation. One additionally uses ground pumpkin seeds extraction cake during mixing. Before mixing ground pumpkin seeds extraction cake is poured with meat-and-bone broth and maintained for swelling. |
| Method for production of preserves "solyanka with meat" / 2512181 Invention relates to the technology of preserved second-course lunches production. The method for manufacture of preserves "Solyanka with meat" envisages recipe components preparation, bulb onions cutting and sauteing in melted fat, fresh white cabbages shredding, meat and carrots cutting, the listed components mixing with tomato paste, sugar, salt, black hot pepper and laurel leaf, the produced mixture packing, sealing and sterilisation; the flour is represented by ground pumpkin seed extraction cake that is poured with drinking water and maintained for swelling before mixing. All the components are taken at preset components ratio. |
| "italian sauce" preserves production method / 2512174 Invention relates to the technology of preserved semi-products production for catering enterprises. The method envisages preparation of recipe components, beef cutting, frying in margarine and milling, carrots, bulb onions and white vegetables cutting, drying in margarine and milling, greens milling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance 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. |
| "meat sauce" preserves production method / 2512162 Invention relates to the sauces production technology. The method envisages preparation of recipe components, beef cutting, boiling and mincing, bulb onions cutting, sauteing in melted fat and milling. Then speck is minced and all the components are mixed with flour, bone broth, salt, hot black pepper and laurel leaf. One proceeds with cooking, packing, sealing and sterilisation. Ground pumpkin seeds extraction cake is used for the sauce preparation. Expression cake is poured with bone broth and maintained for swelling before mixing. |
 Method for manufacture of dessert in form of sweet vanilla sauce / 2512155Invention relates to confectionary industry. For manufacture of the desert in the form of sweet vanilla sauce two mixtures are prepared. For one mixture one introduces leucosin into egg yolks and proceeds with placed mixing during 10-20 minutes at a rate of 90-110 rpm. For the second mixture preparation milk is heated to 65-75°C with 20% water stevia extract introduced therein under continuous stirring conditions. Then one blends the prepared mixtures, heat them to the boiling point under continuous stirring conditions and boils down until thickening. Then the produced thickened mass is clarified, vanillin is introduced; one proceeds with stirring and cooling to produce the end product - dessert in the form of a sweet vanilla sauce. The sauce is manufactured from the initial components are used at the following ratio, wt %: Egg yolks - 4.3-4.5, leucosin - 2.5-2.9, 20% water stevia extract - 0.25-0.35, vanillin - 0.5-1.5, milk - balance. |
| "ekzotika" tomato sauce preparation method / 2512100 Method involves recipe components preparation. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The product is mixed with tomato puree, mango puree, garlic puree, bitter paprika puree, sugar, salt, allspice and nutmeg. One cooks the mixture and adds acetic acid. Then the ready product is packed, sealed and sterilised. |
| "ekzotika" tomato sauce production method / 2512099 Method envisages recipe components preparation, mixing tomato puree, mango puree, garlic puree, sugar, salt, red hot chilli pepper, allspice and cloves, 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; red hot chilli pepper - 0.3; allspice - 0.7; cloves - 1.2; water till the target product yield is equal to 1000. |
| "ekzotika" tomato sauce production method / 2512098 Method envisages recipe components preparation, mixing tomato puree, mango puree, garlic puree, bitter paprika puree, sugar, salt, allspice and cloves, 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; bitter paprika puree - 1.65; pumpkin seeds extraction cake - 35; acetic acid in conversion to 80% concentration - 1.95; sugar - 50; salt - 22.7; allspice - 0.7; cloves - 1.2; water till the target product yield is equal to 1000. |
| "ekzotika" tomato sauce production method / 2512097 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. |
| 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. |
| 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: invention relates to the technology of preserved semi-products production for catering enterprises. The method for base red sauce paste production envisages recipe components preparation, carrots and bulb onions cutting, sauteing in culinary fat and milling, their mixing (while heated) with flour, tomato paste, acetic acid, sugar, salt, sorbic acid and drinking water, straining, packing, sealing and sterilisation; the flour is represented by ground pumpkin seed extraction cake that is poured with drinking water and maintained for swelling before mixing. All the components are taken at preset components ratio.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
The invention relates to the technology of production of canned semi-finished products for public catering enterprises.
A method of producing pasta sauces main red sauce, providing training prescription components, cutting, passerovannye in cooking oil and shredding carrots and onions, passerovannye wheat flour, mixing of these components when heated with tomato paste, acetic acid, sugar, salt, sorbic acid, potable water, rubbing, packaging, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, s-267).
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 method of production of pasta sauces main red sauce, providing training prescription components, cutting, passerovannye in cooking oil and shredding carrots and onions, their mixing when heated with flour, tomato paste, acetic acid, sugar, salt, sorbic acid, potable water, rubbing, packaging, sealing and sterilization, according to the invention using ground meal 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:
carrot265,7-275,8
onions 92,2-94cooking fat
40,6meal pumpkin seeds
112,7tomato paste, in terms of
30%of dry substances
77acetic acid, in recalculation on
80%-s ' concentration
2,53 sugar 24,8 salt 19,1sorbic acid
worn : 0.505
waterto the exit of the desired product 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared carrots and onions cut, passer in cooking oil and crushed on the top.
Prepared ground meal pumpkin seeds obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology 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.
These components prescription ratio of the mix when heated with tomato paste, acetic acid, sugar, salt, sorbic acid, potable water. The mixture is rubbed, Packed, sealed and sterilized with obtaining the target product.
When using tomato paste with the content of dry substances that do not match prescription, and/or acetic acid of a concentration that does not coincide with prescription, carry out calculation of their costs equivalent to the content of dry substances and/or acid respectively on the known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).
Expenditure components are taking into account norms of waste and losses of the relevant commodities. Given in the form of intervals expenses cover their possible changes in the terms of storage of raw materials.
Received by the described technology canned by organoleptic properties similar product for the closest analogue.
To confirm the technical result banks type I-82-3000 containing products obtained in the described technology and the closest analogue was opened and installed in the tripod neck down. After 8-10 minutes of 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 pasta sauces main red sauce, providing training prescription components, cutting, passerovannye in cooking oil and shredding carrots and onions, their mixing when heated with flour, tomato paste, acetic acid, sugar, salt, sorbic acid, potable water, rubbing, packaging, sealing and sterilization, wherein the quality of flour used ground meal pumpkin seeds, which before mixing pour drinking water and stand for swelling, and components used in the following ratio of expenses parts by weight:
carrot265,7-275,8
onions 92,2-94cooking fat
40,6meal pumpkin seeds
112,7tomato paste, in terms of
30%of dry substances
77acetic acid, in recalculation on
80%-s ' concentration
2,53 sugar 24,8 salt 19,1sorbic acid
worn : 0.505
waterto the exit of the desired product 1000