The invention relates to a technology for the production of tomato sauces. The method involves the preparation of prescription components, cutting, sautéing in vegetable oil and chopping carrots and onion, fill drinking water and soaking for swelling of sunflower flour, mixing the listed components with tomato puree, sugar, salt, allspice, cloves, coriander and bay leaf, vacuum cooking, packaging, sealing and sterilization. EFFECT: invention makes it possible to obtain tomato sauce with reduced adhesion to container walls.

The invention relates to a technology for the production of tomato sauces.

A known method of preparing sauce "Astrakhan", involving the preparation of prescription components, cutting, sautéing in vegetable oil and chopping carrots and onions, mixing them with tomato puree, sugar, salt, allspice, cloves, coriander and bay leaf, cooking under vacuum until the dry matter content is not less than 25%, packaging, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume 3. - M.: Food industry, 1979, p. 52-69).

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 obtain a new tomato sauce with reduced adhesion to the walls of the container.

This result is achieved by the fact that in the method of preparing the sauce, which involves the preparation of prescription components, cutting, sautéing in vegetable oil and grinding carrots and onions on a top, mixing them with tomato puree, sugar, salt, allspice, cloves, coriander and bay leaf , vacuum cooking until the solids content is at least 25%, packaging, sealing and sterilization, according to the invention, when mixing, sunflower flour is additionally used, which is poured with drinking water before mixing and kept for swelling, cooking is carried out until the solids content is at least 20 %, and the components are used at the following cost ratio, wt.h.:

carrot	72,3-75
onion	241-245
sunflower flour	33
tomato puree, in terms of
12% solids content	581
vegetable oil	88,1
sugar	60,6
salt	20,2
allspice	1,02
carnation	1,02
coriander	1,02
Bay leaf	1,02
water	until the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared carrots and onions are cut, sautéed in vegetable oil and chopped on a top.

The listed components, tomato puree, sugar, salt and ground allspice, cloves, coriander and bay leaf are loaded into a vacuum apparatus with a stirrer and heating, for example brand M3-2C-241a, in prescription quantities. The components are stirred at a boil to accelerate the dissolution of sugar and salt. After reaching a solids content of at least 20%, the mixture is packaged, sealed and sterilized to obtain the target product.

When using tomato puree with a dry matter content that does not match the prescription, its consumption is recalculated for an equivalent dry matter content according to known dependencies(Collection of technological instructions for the production of canned food. Volume I - M.: APPP "Konservplodoovoshch", 1990, p. 124).

The costs of the components are given taking into account the norms of waste and losses of the corresponding types of raw materials. The costs given in the form of intervals cover their possible change in terms of storage of raw materials.

According to organoleptic properties, the resulting product is similar to the product of the closest analogue.

To confirm the indicated technical result, cans of type I-58-250 containing products obtained by the described technology and the closest analogue were opened and installed in a tripod with the neck down. After 10-15 minutes, the experimental product completely drained from the can, and the product according to the closest analogue - after 25-30 minutes.

Thus, the proposed method allows to obtain a new tomato sauce with low adhesion to the walls of the container.

CLAIM

A method for preparing a sauce, involving the preparation of prescription components, cutting, sautéing in vegetable oil and chopping carrots and onions on a top, mixing them with tomato puree, sugar, salt, allspice, cloves, coriander and bay leaf, cooking under vacuum until the content is reached dry matter content of at least 25%, packaging, sealing and sterilization, characterized in that when mixing, sunflower flour is additionally used, which is poured with drinking water before mixing and allowed to swell, cooking is carried out until the dry matter content is at least 20%, and the components are used with the following ratio of costs, wt.h.:

carrot	72,3-75
onion	241-245
sunflower flour	33
tomato puree in terms of
12% solids content	581
vegetable oil	88,1
sugar	60,6
salt	20,2
allspice	1,02
carnation	1,02
coriander	1,02
Bay leaf	1,02
water until the target product is released	1000

Sauces give dishes juiciness, complement their taste, even create a completely new taste of a particular dish. They are used as an addition to the dish, or added to dishes during their preparation. The most fragrant, appetizing, healthy and delicious are fresh, freshly prepared sauces. Homemade recipes will help you prepare real, "live" sauces, with which your dishes will taste amazing. The first thing you should pay attention to is classic sauces. Recipes for classic sauces are predominantly French and Italian in origin. Here you can name bechamel sauce, bolognese sauce recipe, tartar sauce recipe, white sauce recipe, carbonara sauce recipe, recipe cream sauce, caesar sauce recipe, pesto sauce recipe. The sauce recipe, which, however, is no less popular, is the Georgian tkemali sauce. sauce recipe often gets its name from the base ingredient that gives it its predominant taste, this is tomato sauce, recipe sour cream sauce, cheese sauce recipe, recipe garlic Sause, recipe mustard sauce, recipe honey sauce. The sauce recipe also often includes broths and decoctions, these are sauces with mushrooms, chicken sauce recipes, meat sauce recipes, fish sauce. But the Japanese teriyaki sauce, beloved by many, is a recipe for cooking a dish rather than a sauce, since it is prepared by frying foods in soy sauce.

Depending on which product or dish you need the sauce for, you can choose a different flavor of the sauce. Fish recipes can be both with white and with tomato sauces. Taste - from sweet and sour to spicy, who likes what. Hot sauces are usually prepared for meat. But you should also try some sweet sauces with meat. Recipes for such sauces may include honey, berries, they have an original taste and excite the appetite no worse than the usual sour or spicy sauces. We recommend you to try Sweet Chinese Sauce, Cranberry Sauce Recipe, Plum Sweet and Sour Sauce, sauce recipe based on apricot.

Some sauces can be prepared by simply mixing the ingredients, whipping them. Others require heat treatment. This is especially true for sauces on decoctions and gravies. It is convenient to prepare such a sauce in a slow cooker. The sauce recipe can often be found in condiment recipes. For example, vegetable sauces and seasonings are very close. They can be consumed freshly prepared, and it is very useful from a practical point of view to prepare vegetable sauces for the winter. Recipes for such sauces are based on tomatoes, peppers, onions, zucchini, eggplant. It is very convenient to open a jar of such sauce in winter, cook some dishes with it, or just serve it on the table. Often referred to as salad dressing. Thus, a distinction is made between hot and cold sauces. Recipes at home will help you cook both. Even very sophisticated sauces can be prepared at home if desired. Have you ever tried homemade mayonnaise? You have lost a lot! Don't be lazy and make some homemade sauce. The sauce recipe will take you a little time, but it will pay off handsomely. A real chef is only one who knows how to cook sauces, even the simplest sauces. Sauce Recipes with a photo will make you a real culinary specialist.

Hello, welcome to your purchase
We open another purchase of delicious vitamins!
I conduct the purchase - Olga

We propose to jointly purchase preserves, jams, spicy sauces, juices, honey, natural vegetable and nut butters. The combination of old recipes with the latest technology allows us to produce more than a hundred items of quality products, many of which are unique. In the production, sparing technologies are used to maximize the preservation of vitamins, nutrients and the natural taste of products.

I liked the previous purchases both by the assortment and the quality of the goods. But, unfortunately, the weight turned out to be so large (glass small things weighed more than the contents), the percentage in the purchase costs 50% - this is 10% org percent + everything else for transport
In this regard, to be honest, the cost of goods is approaching the store (but in stores this product is extremely rare, or rather not found at all). But we will take the assortment! ;) - I tried to somehow look for the goods of this company, in one store I found as many as 4 (four) names of their jams, but I didn’t find sauces anywhere, although I really wanted to get the sauce (in particular, pomegranate - it’s amazing to marinate in it barbecue meat)
walnut jam - very tasty, it contains a young walnut

It is this company that has surprisingly bright, home-made jams and marmalades; sauces - according to the traditional oriental recipe, I advise you to try these two directions.
I personally liked the marinades less, and the oils are delicious, I advise you to try

Mysterious oriental oil from sesame seeds (as sesame is called in the east) will give any dish a new palette of flavors and aromas.
Besides, in traditional medicine used as: natural antioxidant; to increase calcium in the body; in violation of lipid metabolism; with hypertension; with inflammatory and degenerative diseases of the joints; for the prevention of osteoporosis; with dry cough, asthma, pneumonia; with anemia; with thyroid disease; prevents the formation of blood clots.

Almond oil is used in cooking, just like olive oil. Indispensable in the preparation of oriental dishes and snacks. It has a delicate taste and aroma. Made by cold pressing. This is a gentle purely mechanical extraction, without exposure to high temperatures and without the addition of solvents, preservatives. Cold-pressed almond oil corresponds in its composition to fresh almond nuts and contains a full range of vitamins and microelements present in them. Oil composition: 35-65 fatty oil, consisting of oleic and linoleic acid glycerides, vitamin B, macro and microelements. Color: from light yellow to dark brown.
Almond oil in folk medicine is used in the treatment of the following diseases: - chronic constipation, chronic gastritis and colitis; - cholecystitis; - hepatitis; - pain and noise in the ears; - sprain; - mastopathy; - chronic bronchitis; - pneumonia; - ARI; - flatulence; - bedsores; - palpitations. In dietology: serves as a substitute for meat.
Method of application: Internal use: 1/2 - 2 tablespoons a day until recovery. External use: lubricate the painful surface. Use in cosmetology: perfectly cleanses, softens and soothes the skin of the hands and face, suitable for general massage, prevents the appearance of stretch marks.

Peanut oil is widely used in cooking for cooking oriental dishes, suitable for fried shrimp, fish, grilled pineapple pieces. Very economical when frying food. Peanuts have less fat than other nuts.
Composition of the oil: rich in vitamins A, D, E, B1, B2, PP, folic acid, trace elements, fiber and absolutely devoid of cholesterol. Color: from light yellow to dark brown.
It is used in the treatment of: - purulent and hard-healing wounds; - hemorrhagic diathesis in children; - favors the prevention of the normal functioning of the nervous tissue, heart, liver; - as a choleretic agent; - relieves fatigue, insomnia; - improves memory, awareness and hearing; - increases potency and libido; - slows down the destruction of endofrins - "pleasure hormones".

Pumpkin seed oil, unrefined
Oil composition: carotenoids, tocopherols, phospholipids and vitamins B1, B2, C, P, PP, F
Colour: light to dark green
Indications for use: - restoration of the function of the liver, gastrointestinal mucosa, biliary tract, prostate gland, genitourinary system; - toxic damage to the kidneys; - as an antihelminthic agent; - with hypertension, atherosclerosis, coronary heart disease;
- normalizes the functioning of the immune and endocrine systems; - reduces the risk of cancer; - increases potency, useful in menopause; - general tonic and prophylactic.

Oil walnut unrefined
Unusually fragrant walnut oil is used in cooking for the preparation of delicious salads, sauces and meat dishes.
Oil composition: glycerides, oleic, linoleic and a number of unsaturated fatty acids, vitamins A, B1, B2, B6, P, PP, E, C, K, F, as well as micro and macro elements.
Colour: light yellow to light brown.
Walnut oil is used in the treatment of: - gangrene; - burns; - inflammation of the eyes, conjunctivitis; - inflammation of the middle ear; - stones in the gall and bladder; - hypertension; - diabetes; - diseases of the liver and kidneys; - thyroid diseases; - cracks and pains in the anus, constipation, to expel worms; -for the prevention of atherosclerosis; -improves skin metabolism;
-reduces nervousness; -anti-inflammatory agent; -increases overall vitality; -reduces the risk of cardiac diseases in middle-aged people; -increases the body's resistance to radiation exposure;
- removes radionuclides; - after a four-week use of walnut oil, the cholesterol content in the blood ceases to rise for several months