IPC classes for russian patent "ekzotika" tomato sauce production method. RU patent 2513267. (RU 2513267):
Another patents in same IPC classes:
"ekzotika" tomato sauce production method / 2513263
Method envisages preparation of recipe components, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with tomato puree, mango puree, garlic puree, sugar, salt, allspice and cinnamon, the mixture cooking, acetic acid addition, the product packing, sealing and sterilisation. |
"ekzotika" tomato sauce production method / 2513239
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Method for preparing tomato sauce / 2250697
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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, bitter paprika puree, sugar, salt and allspice, 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 obtaining a tomato sauce "Exotics".
The invention relates to the technology of production of sauces.
A method of obtaining tomato sauce "Exotics", providing training prescription components, mixing tomato puree, mango puree, mashed garlic, pepper puree Cayenne Gorky, sugar, salt, and pepper, cooking before reaching the dry matter content of about 19%, the addition of 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 obtaining of tomato sauce "Exotics", providing training prescription components, mixing tomato puree, mango puree, mashed garlic, puree, pepper peppers Gorky, sugar, salt, and pepper, cooking 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 meal pumpkin seeds, which previously 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 866
puree the mango, in terms of
14%solids content 130
puree garlic 0,3
puree pepper bitter 1,65
meal pumpkin seeds 35
acetic acid, in recalculation on
80%-s ' concentration 1,95 sugar 50 salt 22,7
allspice 0,7 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 (A. Vasiliev, Dvorkin GA, Kasyanov GI Development of technology of 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, puree pepper bitter, sugar, salt and pepper fragrant, cook until reaching 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 on the 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 is 20-25 minutes.
Thus, the proposed method allows to reduce adhesion to the walls of containers received the target product.
A method of obtaining a tomato sauce "Exotics", providing preparation prescription components, mixing tomato puree, mango puree, mashed garlic, mashed potatoes pepper bitter, sugar, salt, and pepper, cooking before reaching the dry matter content of about 19%, the addition of acetic acid, packing, sealing and sterilization, wherein when mixing optionally use the 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 of: tomato puree, in terms of
12%solids content 866
puree the mango, terms
14%solids content 130
puree garlic 0,3
puree pepper bitter 1,65
meal pumpkin seeds 35
acetic acid, in recalculation on
80%-s ' concentration 1,95 sugar 50 salt 22,7
allspice 0,7 water
to the output of the target product 1000.
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