Fruit sauce production method

FIELD: food industry.

SUBSTANCE: after pouring with drinking water and maintenance for swelling ground pumpkin seeds extraction cake is mixed with cherry plum puree, apple puree, sugar and salt. The mixture is boiled out till dry substances content is equal to nearly 22%. One adds dill seeds, coriander and red hot pepper. The sauce are packed into the container, sealed and sterilised.

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, 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 in that in the method of production of fruit sauce, providing training prescription components, mixing cherry puree, Apple 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, wt.h.:

cherry puree, per the account on
11%solids content526,1
applesauce, in terms of
10%solids content113,5
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.

Components of the prescription prepares traditional technology.

Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A. G., Dvorkin, A., Kasyanov, I. Development of technology sausages functional purpose with the addition of pumpkin seeds. - Krasnodar: INEP, 2008, S. 38-45), pour drinking water in the ratio by weight of about 1:5 and incubated for swelling, and then prescription ratio cm who're asked with cherry puree, applesauce, 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 applesauce 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, S. 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. 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 is.

Method for the production of fruit sauce, including mixing cherry puree, Apple 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 ratio of expenses, wt.h.:

cherry puree, in terms of
11%solids content526,1
applesauce, in terms of
10%solids content113,5
meal of pumpkin seeds27,4
sugar150
Sol17
fennel seeds1
coriander5
pepper cu is sny burning 5
waterto the output of the target product 1000



 

Same patents:

FIELD: food industry.

SUBSTANCE: invention relates to pear and quince compote preservation method. The method envisages fruits heating (after packing into jars) during 80 sec by way of cyclic supply of saturated 105-110C water steam into jars, the jars outer surface blowing with air heated up to 130-140C, at a rate of 5-6 m/sec during the whole process of steam supply, 95-97C syrup pouring into the jars, sealing, putting into the carrier ensuring air-tightness, the jars heating by way of sequential staged showering with 85C water during 8 minutes and with 100C water during 30 minutes with subsequent cooling by way of spraying with 80C water during 6 minutes, with 60C water during 6 minutes and with 40C water during 8 minutes.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials used, boiled and cracked fruits quantity reduction and prevention of thermal breakage of jars.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to apple compote preservation method. The method envisages fruits heating (after packing into jars) during 80 sec by way of cyclic supply of saturated 105-110C water steam into jars, the jars outer surface blowing with 130-140C air at a rate of 5-6 m/sec during the whole process of steam supply, 95-97C syrup pouring into the jars, sealing, putting into the carrier, the jars heating by way of sequential staged showering with 85C water during 8 minutes and with 100C water during 25 minutes with subsequent cooling by way of spraying with 80C water during 6 minutes, with 60C water during 6 minutes and with 40C water during 8 minutes.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials used, boiled and cracked fruits quantity reduction and prevention of thermal breakage of jars.

1 ex

FIELD: food industry.

SUBSTANCE: method involves prepared fruits packing into jars. Then jars with fruits are poured with 85C hot water for 2-3 minutes. Then water in jars with packed fruits is replaced with 97-98C syrup; then jars with fruits poured with syrup are sealed and put into the carrier ensuring mechanical air-tightness to prevent caps stripping in the process of heating. Then sealed jars filled with fruits poured with syrup are sequentially heated in a 150C air flow at a rate of 5-6 m/s during 3 minutes, showered with a 100C water during 15 minutes with subsequent staged cooling in baths with 80C water during 4 minutes, with 60C water during 4 minutes and with 40C water during 5 minutes. During processes of heating in air flow and cooling, jars with fruits are subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.133 s-1 with a 2-3 minutes' interval.

EFFECT: enhancement of the ready product quality due to preservation of biologically active components of raw materials used, boiled and cracked fruits quantity reduction with simultaneous decrease of the technological process duration.

FIELD: food industry.

SUBSTANCE: 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, red hot chilli pepper and black hot pepper. The sauce are packed into the container, sealed and sterilised.

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

FIELD: food industry.

SUBSTANCE: method involves chicken eggs boiling, shelling and cutting, potatoes and cucumbers cutting and blanching, carrots blanching and cutting, spring onion and dill greens cutting and freezing, calamary fillet cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt and black hot pepper, the produced mixture and sour cream packing, sealing and sterilisation.

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

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, potatoes cutting and blanching, carrots blanching and cutting, brined cucumbers and calamary fillet cutting and fresh green peas freezing. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with salt and black hot pepper. The produced mixture and mayonnaise are packaged, sealed and sterilised.

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

FIELD: food industry.

SUBSTANCE: after packing into jars fruits are poured with 85C hot water for 2-3 minutes with subsequent water replacement with 98C syrup. Then the jars are sealed with self-exhaustible caps and thermally treated without creation of counter-pressure in open-type apparatus according to the new specified mode, envisaging water cooling in the autoclave till the temperature is equal to the water initial temperature during the next preserves batch loading and continuation of cooling in another vessel.

EFFECT: invention allows to simplify the sterilisation process, reduce the technological cycle duration and ensures saving of electric energy and heat energy and the ready product quality enhancement.

1 ex

FIELD: food industry.

SUBSTANCE: method envisages primary treatment of meat of animals or poultry or fish, portioning, imparting the preset geometric shape in the form of a sphere or cylinder or pyramid or cube or parallelepiped and freezing with cooling gradient equal to 0.9-1.0C/min till the product surface layer temperature is equal to minus 2.0C. Then the product is placed into flexible bags of a thermally-resistant material in an amount of 9.0-10.0 g of the product weight per 1 cm2 of the flexible bag area, subjected to vacuum treatment with vacuum gradient equal to 1.5-2.0%/sec. till the vacuum value is equal to 97-99.9%, sealed and thermally treated at a temperature of 55.0-70.0C during 13-25 minutes. During thermal treatment of the raw material components, saturated steam, in an amount ensuring relative humidity in the apparatus equal to 100%, is constantly supplied into the apparatus operation chamber. The food product ready for consumption is sold to consumers or cooled with cooling gradient equal to 0.9-1.0C/min to a temperature equal to 3.0-5.0C and placed for storage as a semi-product; before consumption it is heated up to the required temperature.

EFFECT: preservation of nutritive and biological value of the ready product and manufacture of food products with preset geometric shape.

1 tbl, 6 ex

FIELD: food industry.

SUBSTANCE: invention relates to pear and quince compote production method. The method envisages fruits pouring with 85C water for 3-4 minutes (after peeling, cutting and packing into jars), repeated pouring with 95C water for 3-4 minutes, subsequent water replacement with 95-97C syrup. The jars are sealed, sterilised in an autoclave with subsequent continuation of cooling in another vessel.

EFFECT: method ensures heat treatment process duration reduction, decrease of air quantity in jars, preservation of biologically active components of the raw materials used, boiled and cracked fruits quantity reduction, decrease of the value of excess pressure in the process of heat treatment and reduction of non-uniformity of the product heat treatment.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to a method for pumpkin puree sterilisation. The method envisages putting jars with puree (after sealing) into the carrier and the jars heating in baths filled with 80 and 100C water during 5 and 5 minutes, respectively, with subsequent transfer into the third bath filled with a 120C calcium chloride solution for 25 minutes and subsequent cooling in the second and the first baths filled with 100 and 80C water during 5 and 5 minutes, respectively, and continuation of cooling in the fourth bath at water temperature equal to 60-40C during 10 minutes; the jars heating and cooling are simultaneously performed in the same baths; during the heat treatment process, the jars are turned upside down with a frequency equal to 0.1 s-1.

EFFECT: method ensures the heat treatment process duration reduction.

1 ex

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, sugar and salt, the produced mixture boiling out till dry substances content is nearly 22%, dill seeds, coriander and red hot pepper addition, the mixture packing, sealing and sterilisation.

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

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.

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 black hot pepper addition, the mixture packing, sealing and sterilisation.

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

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.

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, quince puree, sugar and salt, 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.

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

Mussel sauce // 2529912

FIELD: food industry.

SUBSTANCE: sauce includes mussel meat hydrolysates produced by acidic and fermentative hydrolysis with usage of "Protozym" enzyme preparation, sugar sand, a food stabiliser, citric acid and water. All the ingredients are used at the specified ratio.

EFFECT: mussel meat sauce production.

3 cl, 4 tbl

Mussel sauce // 2529908

FIELD: food industry.

SUBSTANCE: sauce includes an acidic hydrolysate of mussel meat neutralised with potassium hydroxide and an enzyme hydrolysate produced with usage of "Protozym" enzyme preparation. Additionally, the sauce includes a food chelate complex, sugar sand, a food stabiliser, citric acid and water. All the components are used at the specified ratio.

EFFECT: mussel meat sauce production.

3 cl, 4 tbl

FIELD: food industry.

SUBSTANCE: 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, red hot chilli pepper and black hot pepper. The sauce are packed into the container, sealed and sterilised.

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

Sour cream sauce // 2529357

FIELD: food industry.

SUBSTANCE: sour cream sauce contains sour cream, vegetable decoction, microbial association of kefir fungi, potato starch, salt and pepper.

EFFECT: invention allows to increase the ready product organoleptic indices, enhance the storage life and expand the sour cream sauces range.

5 tbl, 5 ex

FIELD: food industry.

SUBSTANCE: method involves ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. The extraction cake is mixed with cherry plum 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. Then one performs the mixture packing, sealing and sterilisation.

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

FIELD: food-processing industry.

SUBSTANCE: 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.

EFFECT: provision for producing of novel sauce with harmonic combination of organoleptical properties and reduced adhesion to package.

Up!