Fruit sauce production method

FIELD: food industry.

SUBSTANCE: method envisages ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with cherry plum puree, plum puree, quince puree, sugar and salt, the produced mixture boiling out till dry substances content is nearly 22%, dill seeds, coriander and red hot chilli 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, plum puree, quince puree, sugar and salt, boiling to achieve a solids content of about 22%, adding fennel seeds, coriander and pepper red hot, 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 by the fact that in the method of production of fruit sauce, providing training prescription components, mixing cherry puree, plum puree, quince puree, sugar and salt, boiling to achieve a solids content of about 22%, adding fennel seeds, coriander and pepper red hot, 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%of my solids content526,1
plum puree, in terms of
11%of the contents of dry matter56,8
quince puree, in terms of
13%solids content56,8
meal of pumpkin seeds27,4
sugar150
Sol17
fennel seeds1
coriander5
peppers red hot5
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 of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dvorkin, GA, Kasyanov GI development of the technology is olbas 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, and then in the recipe ratio is mixed with cherry puree, plum puree, quince puree, sugar and salt.

The resulting mixture was boiled until the solids content of about 22%, add ground fennel seeds, coriander and red pepper burning, 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 prune puree, and/or quince 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 flowed out of banks. is already installed on the closest analogue is not completely drained away, and started 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, providing training prescription components, mixing cherry puree, plum puree, quince puree, sugar and salt, boiling to achieve a solids content of about 22%, adding fennel seeds, coriander and pepper red hot, 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 ratios of expenses, parts by weight:

cherry puree, in terms of
11%of the contents of Shiksha substances526,1
plum puree, in terms of
11%solids content56,8
quince puree, in terms of
13%of the contents of Shiksha substances 56,8
meal of pumpkin seeds27,4
sugar150
Sol17
fennel seeds1
coriander5
peppers red hot5
waterto the output of the target product 1000



 

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