Dessert sauce production method

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components, soft cooking and straining of apples and cranberries, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. The listed components are mixed with drinking water, sugar, ascorbic acid and cinnamon; the mixture 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 production technology sauces.

A method of producing a dessert sauce, providing training prescription components, flash and RUB the apples and cranberries, mix with drinking water, modified starch, sugar and ascorbic acid, boiling, mixing, packing, sealing and sterilisation (EN 2173070 C2, 2001).

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 by the production method dessert sauce, providing training prescription components, flash and RUB the apples and cranberries, mix with water, sugar and ascorbic acid, boiling, mixing, packing, sealing and sterilisation, according to the invention in the sauce impose additional cinnamon and ground meal of 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:

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

The prepared apples and cranberries razvarivat live steam and wipe.

Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI technology Development sausages functional purpose with the addition of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), pour drinking water in the ratio by weight of about 1:5 and incubated for swelling.

These components in the recipe ratio mixed with water, sugar, ascorbic acid, and ground cinnamon. The mixture cook until the solids content of about 20%, homogenized, filled, sealed and sterilized to obtain the target product.

The cost components are based on norms of waste and losses of the respective raw materials.

Recip is installed according to the described technology canned food organoleptic properties differ from product closest analogue pronounced cinnamon tinge of flavor.

To confirm the technical result banks type I-58-200 containing products obtained according to the described technology and the closest analogue was opened and established in the tripod upside down. After 8-10 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 adhesion to the walls of the container obtained target product.

Method for the production of dessert sauce, providing training prescription components, flash and RUB the apples and cranberries, mix with water, sugar and ascorbic acid, boiling, mixing, packing, sealing and sterilisation, characterized in that the sauce impose additional cinnamon and ground meal of 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: