Tomato sauce production method

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, apples boiling out and straining, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, salt and ascorbic acid. The produced mixture is cooked till dry substances content is equal to nearly 20%. Then one performs straining, homogenisation, packaging and sterilisation to produce the target product.

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, providing training prescription components, flash and RUB the apples, mix with tomato paste, drinking water, modified starch, sugar, salt and ascorbic acid, boiling, wiping, homogenization, packing, sealing and sterilisation (EN 2168920 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 in that in the method of production of tomato sauce, providing training prescription components, flash and RUB the apples, mix with tomato paste, water, sugar, salt and ascorbic acid, boiling, wiping, homogenization, packing, sealing and sterilisation, according to the invention in the sauce impose additional 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.

Prepared apples 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 is mixed with the tomato paste, water, sugar, salt and ascorbic acid. The mixture cook until the solids content of about 20%, wipe, homogenized, filled, sealed and sterilized the form of obtaining the target product.

If using tomato paste with a solids content that does not coincide with prescription, carry out the conversion of its consumption at equivalent solids content for 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 canned food organoleptic properties similar to the product on the closest analogue.

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 10-12 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 tomato sauce, providing training prescription components, flash and RUB the apples, mix with tomato paste, water, sugar, salt and ascorbic acid, boiling, wiping, homogenization, packaging, sealing and female sterilization in the Oia, characterized in that sauce impose additional 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: