"ekzotika" tomato sauce production method. RU patent 2513841.

IPC classes for russian patent "ekzotika" tomato sauce production method. RU patent 2513841. (RU 2513841):

A23L1/39 - Soups; Sauces (A23L0001238000, A23L0001240000 take precedence);;

Another patents in same IPC classes:

"ekzotika" tomato sauce preparation method / 2513758
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 and nutmeg, the mixture cooking, acetic acid addition, the product packing, sealing and sterilisation.

"ekzotika" tomato sauce production method / 2513411
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 and allspice, the mixture cooking, acetic acid addition, the product packing, sealing and sterilisation.

"ekzotika" tomato sauce production method / 2513409
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, bitter paprika puree, sugar, salt, allspice, nutmeg and cinnamon, the mixture cooking, acetic acid addition, the product packing, sealing and sterilisation.

"ekzotika" tomato sauce production method / 2513371
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, red hot pepper, coriander, savory and mustard, the mixture cooking, acetic acid addition, the product packing, sealing and sterilisation.

"ekzotika" tomato sauce production method / 2513310
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, black hot pepper, cloves and cinnamon, the mixture cooking, acetic acid addition, the product packing, sealing and sterilisation.

"ekzotika" tomato sauce production method / 2513307
Method envisages recipe components preparation, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. One mixes ground pumpkin seeds extraction cake with tomato puree, mango puree, garlic puree, bitter paprika puree, sugar, salt and cinnamon, cooks the mixture, adds acetic acid and performs packing, sealing and sterilisation.

"ekzotika" tomato sauce production method / 2513300
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, red hot chilli pepper, allspice, nutmeg and cinnamon, the mixture cooking, acetic acid addition, the product packing, sealing and sterilisation.

"ekzotika" tomato sauce production method / 2513298
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.

"ekzotika" tomato sauce production method / 2513290
Method envisages recipe components preparation, mixing tomato puree, mango puree, garlic puree, sugar, salt, red hot pepper, coriander, mustard and laurel leaf, the mixture cooking till dry substances content is equal to nearly 19%, acetic acid addition, the mixture packing, sealing and sterilisation. In the process of mixing one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling. The components are used at the following expenditure ratio, weight parts: tomato puree in conversion to 12% dry substances content - 866; mango puree in conversion to 14% dry substances content - 130; garlic puree - 0.3; pumpkin seeds extraction cake - 35; acetic acid in conversion to 80% concentration - 1.95; sugar - 50; salt - 22.7; red hot pepper - 0.45; coriander - 2.25; mustard - 10.05; laurel leaf - 2.25; water till the target product yield is equal to 1000.

"ekzotika" tomato sauce preparation method / 2513280
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 and nutmeg, the mixture cooking, acetic acid addition, the product packing, sealing and sterilisation.

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.

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, red hot chilli pepper, cloves and cinnamon, the mixture cooking, acetic acid addition, the product packing, sealing and sterilisation.

EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

The invention relates to the technology of production of sauces.

The known method of manufacture of tomato sauce "Exotics", providing training prescription components, mixing tomato puree, mango puree, mashed garlic, sugar, salt, pepper red hot pepper, cloves and cinnamon, boiling 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 manufacture of tomato sauce "Exotics", providing training prescription components, mixing tomato puree, mango puree, puree garlic, sugar, salt, pepper red hot pepper, cloves and cinnamon, 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

meal pumpkin seeds

acetic acid, in recalculation on

80%-s ' concentration

1,95 sugar 50 salt 22,7

the red hot peppers

0,3

carnation

1,2

cinnamon

1,2 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 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, sugar, salt and bread peppers red hot pepper, cloves and cinnamon, 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 in 20-25 minutes.

Thus, the proposed method allows to reduce adhesion to the walls of containers received the target product.

Method of manufacture of tomato sauce "Exotics", providing preparation prescription components, mixing tomato puree, mango puree, mashed garlic, sugar, salt, pepper red hot pepper, cloves and cinnamon, cooking before reaching the dry matter content of about 19%, the addition of acetic acid, packing, sealing and sterilization, wherein when blending 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: