IPC classes for russian patent Dessert sauce production method. RU patent 2512822. (RU 2512822):
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Dessert sauce production method / 2512813
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"ekzotika" tomato sauce preparation method / 2512713
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"ekzotika" tomato sauce preparation method / 2512712
Method envisages recipe components preparation, mixing tomato puree, mango puree, garlic puree, sugar, salt, allspice, 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; allspice - 0.7; cloves - 1.2; nutmeg - 1.4; water till the target product yield is equal to 1000. |
"ekzotika" tomato sauce production method / 2512708
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"ekzotika" tomato sauce production method / 2512707
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, sugar, salt, red hot chilli pepper, allspice and cinnamon. One cooks the mixture and adds acetic acid. The sauce is packed, sealed and sterilised. |
"ekzotika" tomato sauce production method / 2512706
Method involves recipe components preparation, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. One mixes ground pumpkin seeds extraction cake with tomato puree, mango puree, garlic puree, sugar, salt, red hot chilli pepper, allspice, cloves and cinnamon, cooks the mixture, adds acetic acid and performs packing, sealing and sterilisation. |
"ekzotika" tomato sauce production method / 2512701
According to the method, one prepares recipe components and mixes tomato puree, mango puree, garlic puree, bitter paprika puree, sugar, salt, allspice, cloves and cinnamon. 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; 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 - 0.3; cinnamon -1.2; water till the target product yield is equal to 1000. |
"ekzotika" tomato sauce production method / 2512700
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"ekzotika" tomato sauce production method / 2512694
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, red hot chilli pepper, cloves, nutmeg and cinnamon, the mixture cooking, acetic acid addition, the product packing, sealing and sterilisation. |
"ekzotika" tomato sauce production method / 2512692
Method envisages recipe components preparation, mixing tomato puree, mango puree, garlic puree, sugar, salt, allspice, nutmeg and cinnamon, 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; allspice - 0.7; nutmeg - 1.4; cinnamon - 1.2; water till the target product yield is equal to 1000. |
Method for producing of red sauce / 2246868
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Method for preparing of red sauce / 2246869
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Method for preparing sauce / 2250692
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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
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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. |
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FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components at the following expenditure ratio, weight parts: apples - 470.6; blackcurrant - 194.8; pumpkin seeds extraction cake - 30.6; sugar - 123.7; ascorbic acid - 1.1; cinnamon - 0.4; water till the target product is equal to 1000. Apples and blackcurrants are boiled out and strained. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with drinking water, sugar, ascorbic acid and cinnamon. The sauce is cooked, homogenised, packed, sealed and sterilised.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
The invention relates to the technology of production of sauces.
Known the way we produce dessert sauce, providing training prescription components from flash and RUB apples, black currant, their mixing with drinking water, modified starch, sugar and ascorbic acid, boiling, homogenization, packing, sealing and sterilization (RU 2173070 C2, 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 fact that in the way we produce dessert sauce, providing training prescription components from flash and RUB apples, black currant, their mixing drinking water, sugar and ascorbic acid, boiling, homogenization, packing, sealing and sterilization, according to the invention in the sauce impose additional cinnamon and pepper 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: apples 470,6
black currant 194,8
meal pumpkin seeds 30,6 sugar 123,7
ascorbic acid 1,1
cinnamon 0,4 water
to the exit of the desired product 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology. Prepared apples and black currant razvarivaya live steam and wipe.
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.
These components prescription ratio mixed with drinking water, sugar, ascorbic acid, and ground cinnamon. The mixture is boiled before reaching the content of solid substances of 20%, homogenized, Packed, sealed and sterilized with obtaining the target product.
Expenditure components are taking into account norms of waste and losses of the relevant commodities.
Received by the described technology canned by organoleptic properties differ from product to the closest analogue expressed a touch of cinnamon flavor.
To confirm the technical result banks type I-58-200 containing products obtained in the described technology and the closest analogue was opened and installed in the tripod upside 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.
The way we produce dessert sauce, providing training prescription components, from flash and RUB apples, black currant, their mixing with drinking water, sugar and ascorbic acid, boiling, homogenization, packing, sealing and sterilization, characterized in that into the sauce impose additional cinnamon and pepper 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: apples 470,6
black currant 194,8
meal pumpkin seeds 30,6 sugar 123,7
ascorbic acid 1,1
cinnamon 0,4 water
to the exit of the desired product 1000
The way we produce dessert sauce, providing training prescription components from flash and RUB apples, black currant, their mixing with drinking water, sugar and ascorbic acid, boiling, homogenization, packing, sealing and sterilization, characterized in that into the sauce impose additional cinnamon and 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: apples 470,6
black currant 194,8
meal pumpkin seeds 30,6 sugar 123,7
ascorbic acid 1,1
cinnamon 0,4 water
to the exit of the desired product 1000
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