Fruit sauce production method

FIELD: food industry.

SUBSTANCE: invention relates to the sauces production technology. The 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, apple puree, plum puree, sugar and salt, 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.

EFFECT: method 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, pepper red hot 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, pepper red hot 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:

cherry puree, in terms of
11%solids content526,1
applesauce, in terms of
10%solids content56,8
plum puree, in terms of
11%solids content56,8
meal of pumpkin seeds27,4
sugar150
Sol17
fennel seeds1
carnation5
peppers red hot2,5
black pepper bitter2,5
waterto the output of the target product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared ground meal this is Mr. pumpkin, 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, .38-45), pour drinking water in the ratio by weight of about 1:5 and incubated for swelling, then prescription ratio 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, pepper red hot 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 the e 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 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 fill, ground sunflower seeds, pumpkin drinking water in the ratio by weight of about 1:5 and the shutter speed for swelling, mixing cake, cherry puree, Apple puree, plum puree, sugar and salt, boiling the mixture until the solids content of about 22%, adding fennel seeds, cloves, pepper red hot and black pepper bitter, packing, sealing and sterilisation with obtaining the target product, while using the components 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 terms of 11%of the contents of the su is their substances
56,8
meal of pumpkin seeds27,4
sugar150
Sol17
fennel seeds1
black pepper bitter2,5
peppers red hot2,5
carnation5
waterto the output of the target product 1000



 

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