Sauce production method

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components, thermal treatment and straining of apples, ground pumpkin seeds extraction cake pouring with dry red wine and maintenance for swelling, the listed components mixing with dry red wine, lemon juice, table mustard, sugar and black hot pepper, the mixture homogenisation, packing, sealing and sterilisation.

EFFECT: method allows to reduce energy intensity of the process and reduce the manufactured target product adhesion to container walls.

The invention relates to the production technology of sauces. A method of producing sauce, providing training prescription components, heat treatment and RUB the apples, mix with lemon juice, red dry wine, dining mustard, sugar and black pepper bitter, homogenization, preheating to a temperature of 60°C, packing, sealing and sterilisation (EN 2241355 C2, 2004).

The disadvantages of this method are the high energy consumption and high adhesion to the walls of the container obtained target product.

The technical result of the invention is to reduce the energy intensity of the process and reduce 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, heat treatment and RUB the apples, mix with lemon juice, red dry wine, dining mustard, sugar and black pepper bitter, homogenization, packaging, sealing, according to the invention by mixing optionally enter a ground meal of pumpkin seeds, which pre-fill red dry wine and incubated for swelling, 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 apples subjected to heat treatment by direct steam blanching or roasting and wipe,

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, ñ.38-45), pour red dry wine in the ratio by weight of about 1:5 and incubated for swelling.

These components in the recipe ratio is mixed with lemon juice, red dry wine, dining mustard, sugar and pepper in black and bitter. The resulting mixture is homogenized, filled, sealed and sterilized with getting zelenog the product.

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 sauce is the closest analogue.

The exception of the proposed technology present in the closest analogue of the operation of the heating homogenized mixture does not affect the organoleptic and technological properties of the target product and does not affect its shelf life. Thus, this process operation is not required and unnecessarily increases the energy intensity is the closest equivalent.

To confirm the technical result in reducing adhesion banks type I-350-58 containing products obtained according to the described technology and the closest analogue was opened and established in the tripod upside down. After 10-15 minutes of experienced product is completely flowed out of banks. The product is the closest analogue is not completely drained away, and began to dry on the walls of banks.

Thus, the proposed method allows to reduce the energy intensity of the process and to reduce adhesion to the walls of the container obtained target product.

The production method of the sauce, providing training prescription components, heat treatment and RUB the apples, mix with lemon juice, red dry wine, dining mustard, sugar and black pepper bitter, homogenization, packaging, sealing, characterized in that, when mixed impose additional ground meal of pumpkin seeds, which pre-fill red dry wine and incubated for swelling, and the components used in the following ratio of expenses, parts by weight: