RU2513290C1 - "ekzotika" tomato sauce production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, mixing tomato puree, mango puree, garlic puree, sugar, salt, red hot pepper, coriander, mustard and laurel leaf, the mixture cooking till dry substances content is equal to nearly 19%, acetic acid addition, the mixture packing, sealing and sterilisation. In the process of mixing one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling. The components are used at the following expenditure ratio, weight parts: tomato puree in conversion to 12% dry substances content - 866; mango puree in conversion to 14% dry substances content - 130; garlic puree - 0.3; pumpkin seeds extraction cake - 35; acetic acid in conversion to 80% concentration - 1.95; sugar - 50; salt - 22.7; red hot pepper - 0.45; coriander - 2.25; mustard - 10.05; laurel leaf - 2.25; water till the target product yield is equal to 1000.

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

Description

The invention relates to technology for the production of sauces.

A known method of producing tomato sauce "Exotica", involving the preparation of recipe components, mixing tomato puree, mango puree, mashed garlic, sugar, salt, bitter red pepper, coriander, mustard and bay leaf, cooking until the solids content of about 19%, adding acetic acid, packaging, sealing and sterilization (RU 2039473 C1, 1995).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the Exotica tomato sauce production method, which involves preparing the recipe components, mixing tomato puree, mango puree, garlic puree, sugar, salt, bitter red pepper, coriander, mustard and bay leaf, cooking until dry substances about 19%, the addition of acetic acid, packaging, sealing and sterilization, according to the invention, when mixing, additionally use ground meal of pumpkin seeds, which is pre-filled with drinking water and kept A swelling, and the components used in the following ratio of expenses, parts by weight .:

tomato puree, in terms of

12% solids 866

mango puree, in terms of

14% solids content 130 mashed garlic 0.3 pumpkin seed meal 35

acetic acid, calculated on

80% concentration 1.95 sugar fifty salt 2.7 red hot pepper 0.45 coriander 2.25 mustard 10.05 Bay leaf 2.25 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared fresh garlic is mashed.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilyeva A.G., Dvorkina G.A., Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds. - Krasnodar: InEP, 2008, p. 38- 45), poured with drinking water in a ratio by weight of about 1: 5 and maintained for swelling.

The listed components in the recipe ratio are mixed with tomato puree, mango puree, sugar, salt and ground red pepper, coriander, mustard and bay leaf, cook until the solids content is about 19%, add acetic acid, pack, seal, and sterilize to obtain target product.

When using tomato puree and / or mango puree with a dry matter content that does not match the prescription and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies ( A collection of technological instructions for the production of canned food, Volume I. - M .: APPP "Konservlodozyach", 1990, p.124).

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials.

The sauce obtained according to the described technology is similar in organoleptic properties to the product in the closest analogue.

To confirm the technical result, glass bottles with a capacity of 0.33 dm ³ containing products obtained by the described technology and the closest analogue were opened and mounted in a tripod in an inverted position. The experimental product completely drained from the bottle after 5-8 minutes, and the product according to the closest analogue after 20-25 minutes.

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

Claims (1)

Method for the production of Exotica tomato sauce, which involves preparing the recipe components, mixing tomato puree, mango puree, mashed garlic, sugar, salt, bitter pepper, coriander, mustard and bay leaf, boiling until the solids content is about 19%, adding vinegar acid, packaging, sealing and sterilization, characterized in that when mixing additionally use ground meal of pumpkin seeds, which is pre-filled with drinking water and kept for swelling, and the components use in the following ratio of costs, parts by weight:
tomato puree, in terms of 12% solids 866 mango puree, in terms of 14% solids content 130 mashed garlic 0.3 pumpkin seed meal 35 acetic acid, calculated on 80% concentration 1.95 sugar fifty salt 22.7 red hot pepper 0.45 coriander 2.25 mustard 10.05 Bay leaf 2.25 water before the release of the target product 1000