IPC classes for russian patent Tomato sauce preparation method. RU patent 2513213. (RU 2513213):
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FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with tomato puree, banana puree, sugar and salt, the mixture cooking and addition of acetic acid, ginger, cardamom and nutmeg to produce the target product.
EFFECT: method ensures reduction of adhesion to container walls.
The invention relates to the technology of production of sauces.
Known method of preparation of tomato sauce, providing training prescription components, mixing tomato puree, banana puree, sugar and salt, cooking and add acetic acid, ginger, cardamom and nutmeg with obtaining the target products (RU 2250697 C1, 2005).
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 preparation of tomato sauce, providing training prescription components, mixing tomato puree, banana puree, sugar and salt, cooking and add acetic acid, ginger, cardamom and nutmeg with obtaining the target product, according to the invention in the composition of the mixture boils down optionally use the 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:
tomato puree, in terms of
12%solids content 656,6
banana puree, in terms of
20% the content of dry substances 65,7
acetic acid, in recalculation on
80%-s ' concentration 2,7
meal pumpkin seeds 30,1 sugar 45,2 salt 27,9 ginger 3
cardamom 1 nutmeg 9 water
to the exit of the desired product 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared ground meal pumpkin seeds obtained by known techniques (A. Vasiliev, 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, and then in prescription ratio mixed with tomato puree, banana puree, sugar and salt. The mixture is boiled before reaching the dry matter content of about 19% and add acetic acid and ground ginger, cardamom and nutmeg to obtain the desired product that is Packed, sealed and sterilized.
Expenditure components are taking into account norms of waste and losses of the relevant commodities.
When using tomato and/or banana puree 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 a recalculation 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).
Received by the described technology sauce by organoleptic properties similar product for the closest analogue.
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.
Experienced product is completely flowed from banks for 8-10 minutes, and the product is closest analogue for 15-18 minutes.
Thus, the proposed method allows to reduce adhesion to the walls of containers received the target product.
Method of preparation of tomato sauce, providing training prescription components, mixing tomato puree, banana puree, sugar and salt, cooking and add acetic acid, ginger, cardamom and nutmeg with obtaining the target products, characterized in that in the composition of the mixture boils down optionally use the ground meal pumpkin seeds that before mixing pour drinking water and allowed to swell, and the components used in the following ratio of expenses parts by weight:
tomato puree, in terms of
12%solids content 656,6
banana puree, in terms of
20%solids content 65,7
acetic acid, in recalculation on
80%-s ' concentration 2,7
meal pumpkin seeds 30,1 sugar 45,2 salt 27,9 ginger 3
cardamom 1 nutmeg 9 water
to the exit of the desired product 1000.
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