IPC classes for russian patent "ekzotika" tomato sauce production method. RU patent 2513239. (RU 2513239):
Another patents in same IPC classes:
Tomato sauce preparation method / 2513213
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. |
"ekzotika" tomato sauce preparation method / 2513207
Method envisages preparation of recipe components. The method envisages 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, and nutmeg, the mixture cooking, acetic acid addition, the product packing, sealing and sterilisation. |
"ekzotika" tomato sauce preparation method / 2512912
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, black hot pepper, cloves and nutmeg, the mixture cooking, acetic acid addition, the product packing, sealing and sterilisation. |
Tomato sauce production method / 2512911
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. |
Dessert sauce production method / 2512909
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. |
"krymsky" tomato sauce production method / 2512907
Method envisages recipe components preparation, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with tomato paste, fruit puree, drinking water, a sweetening substance, salt, dill seeds, coriander, black hot pepper and/or red hot chilli pepper and allspice, the mixture cooking, acetic acid addition, the product packing, sealing and sterilisation. |
Sauce production method / 2512903
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Plum sauce production method / 2512843
Recipe components are prepared. Plums 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. |
Dessert sauce production method / 2512822
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. |
Dessert sauce production method / 2512813
Method envisages recipe components preparation, apples and cranberry boiling out and straining. 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 mixture is cooked, homogenised, packed, sealed and sterilised. |
Method for producing of red sauce / 2246868
Method involves boiling mixture of tomato and banana pulp while adding sugar, salt, acetic acid, cracked red pepper, coriander, basil and caraway, said components being used in receipt amounts. |
Method for preparing of red sauce / 2246869
Method involves boiling mixture of tomato and banana pulp while adding sugar, salt, acetic acid, cinnamon and clove, said components being used in receipt amounts. |
Method for preparing sauce / 2250692
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, basil 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 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
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, marjoram and basil in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties. |
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, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, mixing with tomato puree, mango puree, garlic puree, sugar, salt and red hot chilli pepper, the mixture cooking, acetic acid addition, the product packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
A method of producing tomato sauce "Exotics", providing training prescription components, mixing tomato puree, mango puree, mashed garlic, sugar, salt, and pepper red hot, boiling before reaching the dry matter content of about 19%, adding acetic acid, packing, sealing and sterilization (RU 2039473 C1, 1995).
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 production of tomato sauce "Exotics", providing training prescription components, mixing tomato puree, mango puree, mashed garlic, sugar, salt, and pepper red hot, boiling before reaching the dry matter content of about 19%, the addition of acetic acid, packing, sealing and sterilization, according to the invention, when mixed in addition use ground sunflower seeds, pumpkin, which is pre-filled with drinking water and allowed to swell, and the components used in the following ratio of expenses parts by weight:
tomato puree, terms
12%solids content 866
puree the mango, in terms of
14%solids content 130
puree garlic 0,3
meal pumpkin seeds 35
acetic acid, in recalculation on
80%-s ' concentration 1,95 sugar 50 salt 22,7
the red hot peppers 0,3 water
to the exit of the desired product 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared fresh garlic rubbed with getting mashed potatoes.
Prepared ground meal pumpkin seeds obtained by known techniques (Vasiliev A.G., 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.
These components prescription ratio mixed with tomato puree, mango puree, sugar, salt and pepper red hot, cooked to achieve the dry matter content of about 19%, add acetic acid, Packed, sealed and sterilized with obtaining the target product.
When using tomato puree and/or puree the mango 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 calculation of their costs equivalent to the content of dry substances and/or acid respectively known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).
Expenditure components are taking into account norms of waste and losses of the relevant commodities.
Received by the described technology sauce by organoleptic properties similar product for the closest analogue.
To confirm the technical result glass bottles 0.33 DM 3 containing products obtained in the described technology and the closest analogue was opened and installed in the tripod upside down. Experienced product is completely flew down out of the bottle in 5-8 minutes, and the product is closest analogue in 20-25 minutes.
Thus, the proposed method allows to reduce adhesion to the walls of containers received the target product.
Method of production of tomato sauce "Exotics", providing preparation prescription components, mixing tomato puree, mango puree, mashed garlic, sugar, salt, and pepper red hot, boiling before reaching the dry matter content of about 19%, the addition of acetic acid, packing, sealing and sterilization, wherein when mixing advanced use of ground sunflower seeds, pumpkin, which is pre-filled with 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 866
puree the mango, in terms of on
14%solids content 130
puree garlic 0,3
meal pumpkin seeds 35
acetic acid, in recalculation on
80%-s ' concentration 1,95 sugar 50 salt 22,7
the red hot peppers 0,3 water
to the exit of the desired product 1000
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