Fruit sauce production method |
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IPC classes for russian patent Fruit sauce production method (RU 2527530):
Fruit sauce production method / 2527527
After pouring with drinking water and maintenance for swelling ground pumpkin seeds extraction cake is mixed with cherry plum puree, apple puree, quince puree, sugar and salt. The mixture is boiled out till dry substances content is equal to nearly 22%. One adds seeds of dill, coriander, cloves and black hot pepper. The sauce is packed into the container. Then one performs sealing and sterilisation.
Gluten-free vegetable sauce / 2527492
Gluten-free vegetable sauce contains the initial components at the following ratio: 30% tomato paste - 34.00-35.00 wt %, sauteed bulb onions - 4.50-20.00 wt %, sauteed carrots - 0.50-4.40 wt %, vegetable oil - 4.00-15.00 wt %, gram flour and/or gram protein isolate - 3.50-7.50 wt %, food culinary salt - 1.30-3.10 wt %, sugar sand - 0.10-8.80 wt %, ground red pepper - 0.01-0.30 wt %, cinnamon - 0.01-0.06 wt %, fresh or dried leafy greens - 0.01-1.00 wt %, 80% acetic acid - 0.01-0.60 wt %, water - balance. The gluten-free vegetable sauce has a high biological value.
Fruit sauce production method / 2526667
Method envisages ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with cherry plum puree, apple puree, quince puree, sugar and salt, the produced mixture boiling out till dry substances content is nearly 22%, dill seeds, coriander and black hot pepper addition, the mixture packing, sealing and sterilisation.
Fruit sauce production method / 2526661
Method envisages ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with cherry plum puree, apple puree, quince puree, sugar and salt, the produced mixture boiling out till dry substances content is nearly 22%, dill seeds, cloves and black hot pepper addition, the mixture packing, sealing and sterilisation.
Fruit sauce production method / 2526358
Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The extraction cake is mixed with cherry plum puree, sugar and salt. The mixture is boiled out till dry substances content is equal to nearly 22%. One adds dill seeds as well as coriander and red hot pepper. The sauce are packed into the container, sealed and sterilised.
Fruit sauce production method / 2526022
Sauce production method involves ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with cherry plum puree, apple puree, sugar and salt, the produced mixture boiling out till dry substances content is nearly 22%, dill seeds, coriander, cloves and black hot pepper addition, the mixture packing, sealing and sterilisation.
Fruit sauce production method / 2525977
Method involves ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. The extraction cake is mixed with cherry plum puree, sugar and salt. The mixture is boiled out till dry substances content is equal to nearly 22%. One adds seeds of dill, coriander, cloves and black hot pepper. Then one performs the mixture packing, sealing and sterilisation.
Fruit sauce production method / 2525976
Invention relates to the fruit sauce production technology involving ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with cherry plum puree, apple puree, plum puree, sugar and salt, the produced mixture boiling out till dry substances content is nearly 22%, dill seeds, coriander, cloves, red hot pepper and black hot pepper addition, the mixture packing, sealing and sterilisation.
Fruit sauce production method / 2525974
Sauce production method involves ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with cherry plum puree, apple puree, plum puree, sugar and salt, the produced mixture boiling out till dry substances content is nearly 22%, seeds of dill, coriander, red hot pepper and black hot pepper addition, the mixture packing, sealing and sterilisation.
Fruit sauce production method / 2525973
Sauce production method involves ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with cherry plum puree, apple puree, quince puree, sugar and salt, the produced mixture boiling out till dry substances content is nearly 22%, dill seeds, cloves, red hot pepper and black hot pepper addition, the mixture packing, sealing and sterilisation.
Gluten-free vegetable sauce / 2527492
Gluten-free vegetable sauce contains the initial components at the following ratio: 30% tomato paste - 34.00-35.00 wt %, sauteed bulb onions - 4.50-20.00 wt %, sauteed carrots - 0.50-4.40 wt %, vegetable oil - 4.00-15.00 wt %, gram flour and/or gram protein isolate - 3.50-7.50 wt %, food culinary salt - 1.30-3.10 wt %, sugar sand - 0.10-8.80 wt %, ground red pepper - 0.01-0.30 wt %, cinnamon - 0.01-0.06 wt %, fresh or dried leafy greens - 0.01-1.00 wt %, 80% acetic acid - 0.01-0.60 wt %, water - balance. The gluten-free vegetable sauce has a high biological value.
Method for production of girasol-sunflower-based pureed preserves / 2526700
Method envisages recipe components preparation, girasol-sunflower and bananas straining and finishing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing, the produced mixture packing, sealing and sterilisation.
Fruit sauce production method / 2524881
Method involves mixing cherry plum puree, apple puree, sugar and salt, the mixture boiling out till dry substances content is equal to nearly 22%, addition of dill seeds, coriander, cloves, red hot chilli pepper 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.
 Mayonnaise sauce production method / 2524822
Mayonnaise sauce production method involves emulsification of an acid hydrolysate of Undaria pinnatifida and/or Costaria costata with a vegetable oil mixture, the taste additive and a protein product mixed with water, the produced mixture heating and homogenisation; the taste additive is represented by salt, sugar and mustard powder. The acid hydrolysate is taken in an amount of 6-8 wt % of the initial raw material composition and is produced by way of hydrolysis of homogenated Undaria pinnatifida and/or Costaria costata with food citric acid at a temperature of no more than 60°C during 180-210 minutes; the protein product is represented by defatted soya or linseed flour, preliminarily dispersed in water, in an amount of 5-7 wt % of the initial raw material composition.
Mayonnaise / 2524821
Mayonnaise contains, in an effective quantity, a fat phase, mustard powder, sugar sand, food culinary salt and an acid hydrolysate of food parts of bivalved mollusks. The fat phase is represented by vegetable oils mixture containing unrefined linseed oil in an amount of 14%, refined sunflower, maize or cotton seeds oil in an amount of 46% and olive oil in an amount of 40% of the total quantity of vegetable oils; bivalved mollusks are represented by Sakhalin surf clam and inflated ark; additionally the product contains egg powder.
 Mayonnaise and its production method / 2524246
In the process of mayonnaise production one prepares two mixtures. For one mixture leucosin extracted from wheat germs flour and taken in an amount of 11-12 wt % is stirred with dry defatted milk and mustard powder during 15-25 minutes. For preparation of the second mixture one adds citric acid, food soda, salt, sugar sand into 50-70°C water and stirs the mixture during 15-25 minutes. One adds the first mixture to the second one and stirs the produced mixture during 20-40 minutes at a rate of 50-70 rpm at a temperature of 50-70°C; then one heats the produced mixture up to 85-95°C and doses (in drops) sunflower oil heated up to the same temperature, stirs the mass till production of a homogeneous emulsion and cools it to 18-22°C to produce the ready product, in particular, mayonnaise. The mayonnaise is manufactured by the said method and produced from the initial components taken at the following ratio, wt %: sunflower oil - 35-45; leucosin - 11-12; dry defatted milk - 1.5-2; sugar sand - 1.3-1.7; mustard powder - 0.5-1.0; salt - 0.9-1.3; food soda - 0.04-0.06; citric acid - 0.6-0.8; water -balance.
Mayonnaise production method / 2524239
Method envisages mixing of the recipe components: sunflower or soya or rape or maize or olive oil or a mixture of such oils with wheat germ oil, egg product represented by dry powder of chicken or quail eggs or liquid chicken or quail eggs or dry powder of fermented chicken or quail yolk, 70%- acetic acid, balsamic vinegar, salt, sugar, food additives and water. One preliminarily mixes water, salt, sugar, food additives till homogeneous solution formation and heats the mixture up to 86°C, maintains it during 10 minutes and cools it to 60°C. Then one adds the egg product. In case of dry egg product usage such product is preliminarily stirred with oil in an amount of 2-5% of the total fraction of oil. The produced solution is maintained at a temperature of 63°C during 3 minutes. Then the remaining oil is slowly supplied into the produced solution with simultaneous stirring of the mixture. After stirring of the whole oil in the product, acetic acid and balsamic vinegar are supplied. Acetic acid and balsamic vinegar are preliminarily diluted in the recipe water quantity at a ratio of 1:8. Then the product is stirred and homogenated with further cooling and packing.
Mayonnaise-type sauce with "bud zdorov" flax meal / 2524076
Mayonnaise-type sauce with flax meal contains vegetable oil or a mixture of vegetable oils, an emulsifier, mustard powder, salt, sugar, food citric or acetic acid, flavour additives, spices and water. The emulsifier is represented by flax meal at the specified components ratio.
Fruit sauce production method / 2524039
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.
"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 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.
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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, 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 seeds, 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 seeds, cloves and black pepper bitter, packing, sealing and sterilisation, according to the invention in 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 by weight:
The method is implemented as follows. Prescription components prepared according to the traditional technology. Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development technologists who 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, 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, 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 the closest analogue was opened and established in the tripod upside down. Experienced product is completely bled from BA is key. 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 seeds, 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, wt. including:
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