METHOD FOR PRODUCTION OF CARROT SAUCE
	OSIPOVA M V; KRIVENKO E A; PETROV M I; MANURIKOVA V D
	2024-05-05
专利权人	FEDERAL STATE BUDGETARY EDUCATIONAL (BUDG-Non-standard)
申请日期	2024-05-05
专利号	RU2832339-C1
成果简介	NOVELTY - Invention relates to food industry, in particular, to preservation industry, and may be used in production of vegetable sauces. Disclosed is a method of producing carrot sauce, which involves: weighing raw material – fresh table carrots, washing carrots in a drum machine, then in a paddle machine under running water to remove stones and dirt from the surface of the raw material, sorting carrots with removal of poorly washed carrots, sluggish, affected by rot and mould on a conveyor and on trimmers installed on the same conveyor, cutting ends of carrots, blanching for peeling and removing dirt from damaged areas with steam with temperature of 150 °C for 1 minute, pressure of 0.35 MPa in a washing and cleaning machine, loading carrots with a conveyor into a receiving hopper of a single-drum crusher, straining to a puree consistency for 10 minutes and feeding the carrot puree into the receiving container, homogenizing for finer grinding of the fibres contained in the carrot puree with pressure of 12 MPa for 15 minutes, introduction into carrot puree of preliminary weighed raw materials – drinking water, apple cider vinegar, culinary food salt, vitamin-mineral complex "VITAWAY", homogenisation of mixture for 10 minutes, deaeration for 10 seconds to remove contained dissolved free air with residual pressure during deaeration in apparatus of 40 kPa, heating in the same apparatus to temperature of 85 °C for 20 minutes, packing the produced carrot sauce into a container on a dosing-filling machine at temperature of 85 °C, sealing on a vapour-vacuum sealing machine, tightness control on a tightness control device to check the quality of closure, sterilization in an autoclave at temperature of 100 °C for 25 minutes and pressure of 147 kPa, wherein carrot sauce is prepared at following ratio of initial components, kg per 1,000 kg of finished product taking into account losses: fresh table carrots 777; drinking water 347; apple cider vinegar 20; culinary food salt 10; vitamin and mineral complex "VITAWAY" 1. USE - Food industry. ADVANTAGE - Invention is aimed at production of carrot sauce, enriched with vitamins, with reduced caloric content, as well as expansion of range of vegetable sauces. 1 cl, 1 dwg, 6 tbl, 1 ex
IPC 分类号	A23L-023/00
国家	俄罗斯
专业领域	化学化工
语种	英语
成果类型	专利
文献类型	科技成果
条目标识符	http://119.78.100.226:8889/handle/3KE4DYBR/16876
专题	中国科学院新疆生态与地理研究所
作者单位	FEDERAL STATE BUDGETARY EDUCATIONAL (BUDG-Non-standard)
推荐引用方式 GB/T 7714	OSIPOVA M V,KRIVENKO E A,PETROV M I,et al. METHOD FOR PRODUCTION OF CARROT SAUCE. RU2832339-C1[P]. 2024.

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