| 摘要 |
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, mixing tomato puree, mango puree, garlic puree, sugar, salt, red hot chilli pepper and allspice. Then one performs 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 chilli pepper - 0.3; allspice - 0.7; water till the target product yield is equal to 1000.EFFECT: method ensures reduction of the manufactured target product adhesion to container walls. |
