| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry, specifically to a method of producing ketchup. Method comprises preparing and mixed by mechanical processing tomato paste or tomato puree with dry substances weight ratio of not more than 25 %, salt, sugar, spice-aroma substances, prepared beforehand to powdery state, and water. Components are homogenised at 60-90 °C. At end of process of homogenising ketchup, a structure-forming agent - starch and acetic acid, is added in conversion to 70 %. Pasteurisation process is performed at temperature 70-90 °C with addition of cinnamon to ketchup. Spice-aroma substances used are cinnamon. Components of ketchup are taken at following ratio, wt%: tomato paste or tomato puree - 25.0-50.0; acetic acid in conversion to 70% - 0.9-15.0; sugar - 11.0-15.0; salt - 0.3-0.7; structure-forming agent - 5.0-7.0; khmeli-suneli - 0.4-0.7; cinnamon - 0.7; water - balance.EFFECT: method simplifies process, reduces adhesion of ketchup to container, enables to obtain ketchup with revitalising effect and balanced combination of organoleptic properties.1 cl |
