Fruit sauce production method

IPC classes for russian patent Fruit sauce production method (RU 2524039):

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

A23L1/24 - Salad dressings; Mayonnaise; Ketchup

Another patents in same IPC classes:

Fruit sauce production method / 2523211

Method envisages ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the extraction cake mixing with cherry plum puree, plum puree, sugar and salt, boiling out till dry substances content is nearly 22%, dill seeds, cloves and red hot chilli pepper addition, the mixture packing, sealing and sterilisation.

Method of fruit sauce production / 2522420

Method envisages ground pumpkin seeds extraction cake drinking water at a weight ratio of nearly 1:5 and maintenance for swelling, its mixing with cherry plum puree, sugar and salt, boiling out till dry substances content is nearly 22%, dill seeds, cloves, red hot pepper and black hot pepper, packing, sealing and sterilisation.

Method of fruit sauce production / 2522419

Method envisages ground pumpkin seeds extraction cake drinking water at a weight ratio of nearly 1:5 and maintenance for swelling, its mixing with cherry plum puree, quince puree, sugar and salt, boiling out till dry substances content is nearly 22%, dill seeds, cloves, red hot pepper and black hot pepper, packing, sealing and sterilisation.

Method of fruit sauce production / 2522417

Method envisages ground pumpkin seeds extraction cake drinking water at a weight ratio of nearly 1:5 and maintenance for swelling, its mixing with cherry plum puree, apple puree, plum puree, sugar and salt, boiling out till dry substances content is nearly 22%, dill seeds, coriander and black hot pepper, packing, sealing and sterilisation.

Method of fruit sauce production / 2522412

Method envisages ground pumpkin seeds extraction cake drinking water at a weight ratio of nearly 1:5 and maintenance for swelling, its mixing with cherry plum puree, apple puree, plum puree, sugar and salt, boiling out till dry substances content is nearly 22%, dill seeds, coriander and red hot pepper, packing, sealing and sterilisation.

Method of fruit sauce production / 2521954

Poured with drinking water and maintained for swelling ground pumpkin seeds extraction cake. Then its mixed with cherry plum puree, plum puree, quince puree, sugar and salt. Boiled out till dry substances content is nearly 22%. Adds dill seeds, coriander, cloves and black hot pepper, packed, sealed and sterilised.

Method of fruit sauce production / 2521953

Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then its mixed with cherry plum puree, plum puree, quince puree, sugar and salt, boiled out till dry substances content is nearly 22%. After adds dill seeds, coriander, cloves, red hot pepper and black hot pepper, packed, sealed and sterilised.

Method of fruit sauce production / 2521950

Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then its mixed with cherry plum puree, apple puree, plum puree, quince puree, sugar and salt, boiled out till dry substances content is nearly 22%. After adds dill seeds, coriander, cloves and red hot pepper, packed, sealed and sterilised.

Method of fruit sauce production / 2521946

Method of fruit sauce production / 2521779

"stolichny salad" preserves production method / 2517533

Chicken eggs are boiled, shelled and cut. Potatoes and cucumbers are cut and blanched. Lettuce is cut and frozen. Fresh green peas are frozen. Sturgeon fishes fillet is cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then the listed components are mixed with salt. The produced mixture and mayonnaise are packaged, sealed and sterilised.

Method for manufacture of preserves "stolichny salad" / 2517532

Chicken eggs are boiled, shelled and cut. Potatoes and cucumbers are cut and blanched. Lettuce is cut and frozen. Black grouse meat and crab meat are cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then the listed components are mixed with salt. The produced mixture and mayonnaise are packaged, sealed and sterilised.

Method for manufacture of preserves "stolichny salad" / 2517531

Chicken eggs are boiled, shelled and cut. Potatoes are cut and blanched. Lettuce is cut and frozen. Brined cucumbers, partridge meat and crab meat are cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then the listed components are mixed with salt. The produced mixture and mayonnaise are packaged, sealed and sterilised.

Method for manufacture of preserves "stolichny salad" / 2517530

Chicken eggs are boiled, shelled and cut. Potatoes are cut and blanched. Lettuce is cut and frozen. Additionally, brined cucumbers, hazel grouse meat and crab meat are cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then the listed components are mixed with salt. Then the produced mixture and mayonnaise are packed, sealed and sterilised.

Method for manufacture of preserves "stolichny salad" / 2517529

Chicken eggs are boiled, shelled and cut. Potatoes and cucumbers are cut and blanched. Lettuce is cut and frozen. Turkey meat and crab meat are cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then the listed components are mixed with salt. The produced mixture and mayonnaise are packaged, sealed and sterilised.

Method for manufacture of preserves "stolichny salad" / 2517528

Potatoes and dried plums are cut and blanched. Chicken eggs are boiled, shelled and cut. Lettuce and greens are cut and frozen; chicken meat is cut and fried in melted butter. Brined cucumbers and shrimp meat are cut. Fresh green peas are frozen. Then the listed components are mixed. One performs ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the extraction cake mixing with sour cream, mayonnaise, bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper, allspice, cinnamon and nutmeg to produce a sauce. The produced mixture and the sauce are packed, sealed and sterilised.

"ekzotika" tomato sauce production method / 2515011

Recipe components are prepared. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The product is mixed with tomato puree, mango puree, garlic puree, sugar, salt, red hot chilli pepper, allspice, cloves, nutmeg and cinnamon. One cooks the mixture and adds acetic acid. One performs packing, sealing and sterilisation.

Mayonnaise sauce / 2514415

Mayonnaise sauce contains refined deodorised vegetable oil - 35.000-45.000 wt %, mustard powder - 1.200 wt %, sugar sand - 3.000 wt %, culinary food salt - 2.000 wt %, culinary salt - 0.05 wt %, 80% acetic acid - 1.000-1.100 wt %, curcumin antioxidant - 0.002-0.009 wt %, drinking water - balance. The sauce contains a vegetal origin protein filler represented by garbanzo protein isolate used in the form of a hydrated mixture with egg powder in an amount of 2.200-6.100 wt %, thermally treated at a temperature of 60-65°C.

Mayonnaise / 2514222

Mayonnaise is produced of deodorised refined sunflower oil, quail and chicken eggs or their powder, sugar, culinary salt, 80%-acetic acid, an essential mustard oil, a mixture of extracts of paprika and rosemary and water at their specified ratio. The culinary salt may be represented by iodised salt.

Vegetable seasoning / 2506823

Invention relates to food industry, in particular, to vegetable seasonings. The vegetable seasoning contains hot bitter pepper, fresh sweet pepper, garlic, coriander greens, common fenugreek, salt, dried and fresh basil greens, fennel, dried oregano and water the following ratio of the initial components, wt %: hot bitter pepper - 16.7-16.9, fresh sweet pepper - 13.3-13.5, garlic -6.5-6.9, coriander greens - 6.5-6.9, dried basil greens - 1.8-2.2, fresh basil greens - 1.1-1.5, fennel - 3.3-3.5, common fenugreek - 2.5-2.9, dried oregano - 4.5-5.5, salt - 1.6-1.8, water - balance.

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.

FIELD: food industry.

SUBSTANCE: method involves mixing cherry plum puree, apple puree, plum puree, sugar and salt, the mixture boiling out till dry substances content is equal to nearly 22%, addition of dill seeds, coriander, cloves and black hot pepper, the product packing, sealing and sterilisation. In the boiled-out mixture composition one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling.

EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.

The invention relates to the production technology sauces.

A method of producing fruit sauce, providing training prescription components, mixing cherry puree, Apple puree, plum puree, sugar and salt, boiling to achieve a solids content of about 22%, adding fennel seed, coriander, cloves and black pepper bitter, packing, sealing and sterilisation (EN 2166875 C1, 2001).

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 production of fruit sauce, providing training prescription components, mixing cherry puree, Apple puree, plum puree, sugar and salt, boiling to achieve a solids content of about 22%, adding fennel seed, coriander, cloves and black pepper bitter, packing, sealing and sterilisation, according to the invention, the composition boils down mixture 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:

cherry puree, terms
11%solids content	526,1
applesauce, in terms of
10%solids content	56,8
plum puree, in terms of
11%solids content	56,8
meal of pumpkin seeds	27,4
sugar	150
Sol	17
fennel seeds	1
coriander	2,5
carnation	2,5
black pepper bitter	5
water	to the output of the target product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared ground meal of pumpkin seeds, the floor is built 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.38-49), pour drinking water in the ratio by weight of about 1:5 and incubated for swelling, and then in the recipe ratio is mixed with cherry puree, Apple puree, plum puree, sugar and salt.

The resulting mixture was boiled until the solids content of about 22%, add ground fennel seeds, coriander, cloves and black pepper bitter, filled, sealed and sterilized to obtain the target product.

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

When using cherry puree, and/or applesauce and/or prune puree with a solids content that does not coincide with prescription, carry out calculation of their costs is equivalent to the content of dry matter, respectively, for known dependencies (Collection of Technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).

Obtained according to the described technology canned food organoleptic properties similar to the product on the closest analogue.

To confirm the technical result glasss type I-58-350 containing products obtained according to the described technology and nibblebit.com analogue, dissected and mounted in the tripod upside down. Experienced product is completely flowed out of banks. The product is the closest analogue is not completely drained away, and began to dry on the walls of banks.

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

Method for the production of fruit sauce, including mixing cherry puree, Apple puree, plum puree, sugar and salt, boiling to achieve a solids content of about 22%, adding fennel seed, coriander, cloves and black pepper bitter, packing, sealing and sterilisation, characterized in that the mixture boils down additionally use 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:

cherry puree, in terms of
11%solids content	526,1
applesauce, in terms of
10%solids content	56,8
plum puree, in which Rescate
11%solids content	56,8
meal of pumpkin seeds	27,4
sugar	150
Sol	17
fennel seeds	1
coriander	2,5
carnation	2,5
black pepper bitter	5
water	to the output of the target product 1000