"ekzotika" tomato sauce production method

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, black hot pepper, allspice, nutmeg and cinnamon, 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.

The invention relates to the production technology sauces.

A known method of making tomato sauce "Exotics", providing training prescription components, mix tomato puree, puree mango puree, garlic, sugar, salt, black pepper bitter, allspice, nutmeg and cinnamon, cooked to achieve a solids content of about 19%, the addition of acetic acid, packing, sealing and sterilisation (EN 203947301,1995).

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 making tomato sauce "Exotics", providing training prescription components, mix tomato puree, puree mango puree, garlic, sugar, salt, black pepper bitter, allspice, nutmeg and cinnamon, cooked to achieve a solids content of about 19%, the addition of acetic acid, packing, sealing and sterilisation, according to the invention by mixing optionally use the ground meal of pumpkin seeds, which is pre-filled with 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.

Components of the prescription prepared by a traditional is Noah technologies.

Prepared with fresh garlic rubbed with getting mashed.

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 tomato puree, puree the mango, sugar, salt and powdered black pepper bitter, allspice, nutmeg and cinnamon, and cook until the solids content of about 19%, add acetic acid, filled, sealed and sterilized to obtain the target product.

When using tomato puree and/or puree the mango with the content of dry substances, does not coincide with prescription and/or acetic acid with a concentration that does not coincide with prescription, carry out calculation of their costs on an equivalent solids content and/or acid, respectively, according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, S. 124).

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

Obtained according to the described technology sauce of organolead the ical properties similar to the product on the closest analogue.

To confirm the technical result of the glass bottle 0.33 DM³containing products obtained according to the described technology and the closest analogue was opened and established in the tripod upside down. Experienced product is completely flowed out of the bottle through 5-8 minutes, and the product is the closest analogue in 20-25 minutes.

Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product.

A method of making tomato sauce "Exotics", providing training prescription components, mix tomato puree, puree mango puree, garlic, sugar, salt, black pepper bitter, allspice, nutmeg and cinnamon, cooked to achieve a solids content of about 19%, the addition of acetic acid, packing, sealing and sterilisation, characterized in that, when mixed optionally use the ground meal of pumpkin seeds, which is pre-filled with drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight: