Condiment and method for preparing same

Abstract

The invention relates to fruit and vegetable compositions made of fruits or vegetables or a mixture thereof, and can be used as a standalone product or for preparing dishes such as sandwiches, open-faced sandwiches, bruschetta and the like, for example in the field of fast food, and further relates to a method for preparing fruit and vegetable condiments. The aim of the invention is to create a novel product that has excellent organoleptic properties. The technical result of the invention is that of expanding the existing assortment of condiments, improving the organoleptic properties of a condiment, providing greater stability in terms of both consistency and organoleptic properties, and also providing increased nutritional value. The condiment includes a condiment base, a thickener and a stabilizer and is provided in the form of slices, wherein said slices are placed in a medium of vegetable oil and the moisture content of the slices is 30-55%.

Description

[0001] SEASONING AND THE METHOD OF ITS PREPARATION

[0002] Field of technology

[0003] The invention relates to fruit and vegetable compositions obtained from fruits or vegetables, or a mixture thereof, and can be used as an independent product or for preparing dishes such as sandwiches, open sandwiches, bruschetta, etc., for example, in a fast food system, as well as to a method for preparing seasonings.

[0004] State of the art

[0005] A sauce is known that includes Jerusalem artichoke pomace, tomato puree, bell pepper puree, salt, stevioside, and additionally contains alchi puree or apple puree (see RU2655847C1).

[0006] Sauces are characterized by the mass fraction of moisture of the product of more than 60%, which means only a liquid consistency of varying degrees of viscosity. Sauce as a liquid seasoning limits the range of seasonings to liquid products only.

[0007] The fluid consistency of the famous sauce requires measures to prevent accidental spillage onto surrounding objects and complicates the process of using it as a seasoning for cooking.

[0008] In addition, to ensure the uniformity of properties in the conditions of wide use of a well-known sauce for preparing dishes, it is necessary to additionally use special dispensers that measure out equal portions of the sauce as an ingredient of the dish.

[0009] A vegetable pastille is known, containing at least 75% by weight of at least one vegetable, wherein the product has the form of a homogeneous plastic mass, having a water activity in the range from 0.3 to 1.0 and is in a solid or semi-solid state, having a shape selected from the group consisting of a bar (briquette), cylinder, sphere, cube, star, prism, disk and combinations thereof (see RU 2569480 C2).

[0010] For pastilles, the typical value of the mass fraction of moisture is less than 25%, which means a dense or even solid consistency of the product, which, in turn, limits the use of pastilles as a seasoning. To use the well-known vegetable pastilles, additional products of liquid consistency will be required, which narrows the functionality and scope of application of the product.

[0011] The absence of liquid components also reduces the quality of the taste perception of the product, reducing the organoleptic properties of the well-known vegetable pastille.

[0012] The high water activity of the well-known vegetable pastille leads to a decrease in the stability of its properties over time, and also reduces the possibility of its long-term storage. There are known recipes for making sun-dried tomatoes, for which the following ingredients are used: tomatoes 1.5 kg, vegetable oil 250 ml, salt 1.5 tbsp, Italian herb mix 2 tsp, garlic (clove) 2 pcs., balsamic vinegar 2 tbsp. (see, for example, https: / / www.gastronom.ru / recipe / 49636 / vjalenye-pomidory-na-zimu).

[0013] The presence of tomato slices in the product, characterized by the presence of a dense structure - the peel, limits the use of sun-dried tomatoes as a seasoning.

[0014] The portion size - sliced ​​wedges - is determined by the size of the tomatoes used and must be comparable to the size of the tomato, otherwise the quality of the product as a sun-dried tomato is lost, which limits the variety of portion sizes.

[0015] In addition, the variety of tomato shapes makes it difficult to ensure a consistent portion size and, accordingly, the possibility of preparing sun-dried tomatoes as a portioned product.

[0016] Another disadvantage of the known solution is that the taste of the product is limited to the taste of tomatoes.

[0017] The closest to the claimed solution - the prototype is a portioned vegetable flavor seasoning, including a base for the seasoning, a thickener, a stabilizer, and the seasoning is divided into portioned flat slices, and the constant preservation of a dense consistency is achieved due to the fact that the mass fraction of the thickener in the total mass of the product is 0.5-2.5%, the mass fraction of the stabilizer in the total mass of the product is from 0.4 to 2% (see RU 2791319 C1).

[0018] The well-known portioned vegetable flavoring seasoning is characterized by dryness and the presence of only a dense consistency, having low plasticity and viscoelastic and adhesive properties, as well as a muffled smell, unsaturated color, and a nondescript matte appearance with a complete lack of appetizing shine, reducing the quality of the taste perception of the product and, accordingly, reducing the organoleptic properties of the well-known seasoning, which, in turn, limits the scope of its application.

[0019] The nutritional value of the seasoning is limited due to the impossibility of having a sufficient amount of vegetable fats in the dried product.

[0020] In addition, slices taken out of individual packaging, due to high water activity, quickly change their moisture content, which reduces the stability of the consistency and organoleptic properties of the well-known seasoning, as well as its shelf life.

[0021] A method for producing a vegetable seasoning is known, which includes mixing tomato paste, vegetable puree, salt, sugar, acetic acid, red pepper and coriander and heat treating the mixtures, wherein vegetable oil and mustard are additionally added to the mixture, carrot puree is used as the vegetable puree, hot red pepper is used as the red pepper, then the mixture is diluted with water, heated to 60-70°C, rubbed, homogenized and subjected to heat treatment by boiling down to a dry matter content of 20% by weight (see RU 2 090 095 C1).

[0022] The fluidity of the consistency of the seasoning obtained by the known method, the value of the mass fraction of moisture of which reaches 80%, limits the area of ​​its use only to the needs of a seasoning of liquid consistency, the area of ​​application of which is limited by the acceptability of liquid ingredients.

[0023] In addition, the known method does not provide the possibility of obtaining portioned seasoning, which requires the use of additional means when using it, such as dispensers, portioned packaging, etc.

[0024] A method for producing vegetable pastilles is known, which comprises: providing a composition comprising at least one vegetable; drying the vegetable composition to a final moisture content of 10 to 20%; adding additional ingredients to the vegetable composition to form a mixture; mixing the mixture; and extruding the mixture to form vegetable pastilles, wherein the finished product contains at least 75 wt.% of at least one vegetable and is presented in the form of a homogeneous plastic mass having a water activity in the range of 0.3 to 1.0 (see RU 2569480 C2).

[0025] The disadvantage of the known solution is the possibility of obtaining a product - pastille, characterized by a low value of the mass fraction of moisture up to 25%, and having only a dense or even solid consistency, reducing the organoleptic properties of the product, which limits the scope of application of the known method for preparing seasoning.

[0026] The high water activity of the product obtained by the known method has a negative impact on the stability of the organoleptic properties and consistency of the obtained product, and also reduces the possibility of its long-term storage, which also limits the scope of application of the known method.

[0027] A method for preparing sun-dried tomatoes is known, characterized by the fact that it involves washing the tomatoes, removing the stalk and the corky part near the stalk, before removing the skin, making a cross-shaped cut on the back side of the tomato stalk, blanching the tomatoes for 15 seconds, removing the skin, cutting into 4 equal slices, removing the seeds, placing the slices on a baking sheet greased with vegetable oil, adding a seasoning composition on top containing granulated garlic, fresh grated garlic, sugar, salt, dried Provencal herbs, ground black pepper and hops-suneli, drying at a temperature of 60-70 ° C for 6-7 hours to obtain a finished product.

[0028] The size of the portions - sliced ​​wedges of dried tomatoes obtained by the known method, is determined by the sizes of the tomatoes used and is comparable to the size of the tomato, which limits the variety of portion sizes of dried tomatoes obtained by the known method, which, in turn, limits the scope of application of the known method.

[0029] In addition, the variety of shapes of the tomatoes themselves complicates the possibility of ensuring a stable portion size of the sun-dried tomatoes obtained by the known method, which also limits the scope of application of the known method.

[0030] Another disadvantage of the known solution is that the taste of the product obtained by the known method is limited to the taste of tomatoes, which in turn limits the scope of its application.

[0031] In addition, the product obtained by the known method is dry or almost dry, which reduces its organoleptic properties.

[0032] The closest to the claimed solution - the prototype is a method for preparing and portioning a seasoning characterized by the fact that the basic seasoning base, heated to a temperature of 50-90 ° C, a thickener, a stabilizer are mixed, the resulting mass is stirred, brought to a boil and cooled or boiled for 1 - 5 minutes, and then cooled and laid out on a surface for drying in a layer of no more than 15 mm, after obtaining a dense layer, it is divided into portioned slices, and the slices are packed in individual packaging, wherein the mass fraction of the thickener in the total mass of the product is 0.5 -2.5%, the mass fraction of the stabilizer in the total mass of the product is from 0.4 to 2%.

[0033] The disadvantage of the known method is the insufficiently high organoleptic indicators of dry slices made by the known method, which is due to the dryness and density of the product, its low plasticity and viscoelastic and adhesive properties, making chewing difficult, as well as a muffled smell, unsaturated color, and a nondescript matte appearance, without an appetizing shine, reducing the quality of taste perception of the product. Low organoleptic properties of the seasoning prepared by the known method limit the scope of its application.

[0034] The nutritional value of the seasoning obtained by the known method is limited due to the impossibility of having a sufficient amount of vegetable fats in the dried product, which also limits the scope of application of the known method.

[0035] In addition, the slices of seasoning obtained by the known method, taken from individual packaging, are not stable in consistency and in their organoleptic properties.

[0036] Disclosure

[0037] The objective of the invention is to create a new product with high organoleptic properties.

[0038] The technical result of the invention is to expand the range and improve the organoleptic properties of the seasoning, increase the stability of consistency and organoleptic properties, and increase the nutritional value.

[0039] To achieve the specified technical result in a seasoning that includes a seasoning base, a thickener and a stabilizer and is made in the form of slices, the slices are surrounded by vegetable oil, and the mass fraction of moisture in the slices is 30 - 55%.

[0040] In addition: - the base for the seasoning is a finished product selected from ketchup, tomato paste, sauce or prepared from components selected from the group: the group of tomatoes, and / or carrots, and / or beets, and / or bell peppers, and / or zucchini, and / or eggplant, and / or onions, with the addition of spices selected from black pepper, and / or cloves, and / or salt, and / or paprika, and / or 9% vinegar, or lemon juice.

[0041] - the basis for the seasoning is a puree made from at least one fruit or vegetable, or a mixture of them.

[0042] - the base contains a preservative.

[0043] - dietary fiber is used as a stabilizer.

[0044] - the slices are made in the form of brushwood, or straws, or petals.

[0045] - the slices are made in the form of rectangular sections, the width of which is at least 2 times greater than their thickness, and the length is not less than the width.

[0046] - that the slices are immersed in vegetable oil and hermetically sealed.

[0047] The objective of the invention is to create a method for obtaining a new product with high organoleptic properties.

[0048] The technical result of the invention is the expansion of the scope of application due to the possibility of expanding the range and improving the organoleptic properties of the resulting product, which has high consistency stability and organoleptic properties, as well as high nutritional value.

[0049] In order to achieve the specified technical result in the method for preparing the seasoning, which includes mixing the seasoning base with a thickener and stabilizer, heating the mixture and drying, mixing the base with the stabilizer is carried out at room temperature, then heating the mixture to a temperature of 90-93 °C, boiling with continuous stirring for 5-7 minutes, obtaining a plastic mass, from which bundles with a thickness of 1 to 10 mm are formed by extrusion, they are cut and dried for 1-6 hours at a temperature of 45-60 °C, the formed slices are placed in a container, which is filled with vegetable oil, and sealed, while the duration and temperature of drying are determined from the condition that the mass fraction of moisture in the slices in the finished product is 30-55%.

[0050] In addition: - the base for the seasoning is a finished product selected from ketchup, tomato paste, sauce or prepared from components selected from the group: the group of tomatoes, and / or carrots, and / or beets, and / or bell peppers, and / or zucchini, and / or eggplant, and / or onions, with the addition of spices selected from black pepper, and / or cloves, and / or salt, and / or paprika, and / or 9% vinegar, or lemon juice.

[0051] - the basis for the seasoning is a puree made from at least one fruit or vegetable, or a mixture of them.

[0052] - cutting the formed bundles into slices is carried out before drying.

[0053] - cutting the formed bundles into slices is carried out after drying.

[0054] - dietary fiber is used as a stabilizer.

[0055] - slices are placed in a container, which is filled with vegetable oil heated to a temperature of 85 - 90 °C.

[0056] - the formed slices are placed in a container, which is filled with vegetable oil at room temperature, while the base contains a preservative.

[0057] - after filling and sealing the container, sterilization is carried out at a temperature of 90-110 °C for 15-25 minutes, after which it is subjected to natural cooling.

[0058] Implementation

[0059] A seasoning is a flavoring agent used for direct consumption or for cooking.

[0060] The seasoning includes a seasoning base, a thickener and a stabilizer, which is dietary fiber. The flavor seasoning is made in the form of ready-to-eat portions - slices, which are made in the form of brushwood, straws, petals, or in the form of rectangular sections, the width of which is at least 2 times greater than their thickness, and the length is not less than the width. The slices are completely immersed in a vegetable oil medium and hermetically sealed in a container, while the mass fraction of moisture in the slices is 30 - 55%.

[0061] The use of dietary fiber as a stabilizer has a positive effect on the consumer's intestinal motility, promotes the removal of cholesterol and fatty acids from the body, helps remove toxic substances, ensures the synthesis of hormones, B vitamins and other substances necessary for the immune system and generally increases the nutritional value of the product. At the same time, the use of dietary fiber at the specified product moisture content of 30-55% contributes to its homogeneity and gelatinous nature, improving the organoleptic properties of the seasoning, and also helps to retain moisture, ensuring the juiciness of the product and improving the stability of consistency and taste. Pea fiber or oat fiber, for example, can be used as dietary fiber.

[0062] The base for the seasoning is a finished product selected from ketchup, tomato paste, sauce, or prepared from components selected from the group: the group of tomatoes, and / or carrots, and / or beets, and / or bell peppers, and / or zucchini, and / or eggplant, and / or onions, with the addition of spices selected from black pepper, and / or cloves, and / or salt, and / or paprika, and / or 9% vinegar, or lemon juice.

[0063] In another case of private execution, the basis for the seasoning is a puree prepared from at least one fruit or vegetable, or a mixture thereof.

[0064] In any case of execution, the base may additionally contain a preservative, which is potassium sorbate or sorbic acid, or other preservatives from the E200 or E203 group. Natural products can also be used as a preservative.

[0065] Immersing the slices in a vegetable oil medium enriches the composition of the seasoning by saturating the slices with vegetable fats, which increases the nutritional and energy value of the seasoning.

[0066] In addition, the oil medium, provided that the mass fraction of moisture in the product is 30-55%, helps to stabilize both the consistency of the product and the taste properties of the seasoning.

[0067] The size, weight and shape of the slices do not depend on the shape of the specific vegetables and fruits used in preparing the seasoning base, which allows you to form slices of any required size and shape, which can be made in the form of identical portions of the seasoning, making it a portioned product.

[0068] The presence of slices in the environment of vegetable oil, simultaneously with the condition of the mass fraction of moisture of slices from 30 to 55% ensures the production of a new product that expands the range of fruit and vegetable seasonings that are not sauces, which are characterized by a mass fraction of moisture of more than 60%, and at the same time are not pastilles, characterized by a mass fraction of moisture not exceeding 30%. The flavoring has a pleasant delicate consistency of juicy slices that have an appetizing shine, rich smell, pleasant taste and are comfortable for chewing, has high organoleptic properties, high consistency stability and stability of organoleptic properties.

[0069] The flavoring seasoning can be prepared using standard equipment and standard products.

[0070] Thus, the flavoring seasoning expands the range of fruit and vegetable seasonings, has higher organoleptic properties, high stability of its consistency and organoleptic properties, and also has high nutritional value.

[0071] The method for preparing the seasoning includes mixing the seasoning base with a thickener and stabilizer, which is dietary fiber, at room temperature, then heating the mixture to a temperature of 90-93 °C, boiling with continuous stirring for 5-7 minutes, obtaining a plastic mass, from which bundles of 1 to 10 mm thick are formed by extrusion, cutting and drying them. In this case, the formed bundles are cut into slices before drying or after drying. Drying is carried out for 1 - 6 hours at a temperature of 45 - 60 °C. The formed and dried slices are placed in a container, which is filled with vegetable oil, and sealed, while the duration and temperature of drying are determined from the condition that the mass fraction of moisture in the slices in the finished product is 30 - 55%.

[0072] The use of dietary fiber as a stabilizer has a positive effect on the consumer's intestines and increases the nutritional value of the product. At the same time, the use of dietary fiber at the specified seasoning humidity of 30-55% helps improve its organoleptic properties, its juiciness, consistency stability and taste properties. Pea fiber or oat fiber, for example, can be used as dietary fiber.

[0073] The base for the seasoning is a finished product selected from ketchup, tomato paste, sauce, or prepared from components selected from the group: the group of tomatoes, and / or carrots, and / or beets, and / or bell peppers, and / or zucchini, and / or eggplant, and / or onions, with the addition of spices selected from black pepper, and / or cloves, and / or salt, and / or paprika, and / or 9% vinegar, or lemon juice.

[0074] In another particular embodiment, the base for the seasoning is a puree prepared from at least one fruit or vegetable, or a mixture thereof.

[0075] The formed slices are placed in a container, which is filled with vegetable oil heated to a temperature of 85 - 90 °C.

[0076] In another special case, the formed slices are placed in a container, which is filled with vegetable oil at room temperature, while the base additionally contains a preservative.

[0077] After filling and sealing the container, if the base did not include a preservative, sterilization is carried out at a temperature of 90-110 °C for 15-25 minutes, after which it is subjected to natural cooling.

[0078] Example 1

[0079] The main ingredient - the base for the seasoning - is ketchup, which is mixed with a thickener and dietary fiber at room temperature.

[0080] Spices and herbs are also added to the mixture, the mass fractions of which in the finished product are: thickener 0.5 - 2%, stabilizer (pea fiber) 0.5 - 2.5%, spices and herbs 0.1 - 5%,

[0081] The mixture is heated to a temperature of 90-93 °C and boiled with continuous stirring for 5-7 minutes, after which it is cooled to a temperature of 40 - 60 °C until a plastic mass is obtained. From the obtained plastic mass, bundles of 1 to 10 mm thick are formed by extrusion, then they are cut into slices 10 - 12 mm wide and 100 - 110 mm long and then dried. The cut slices are dried in a drying chamber for 1 - 6 hours at a temperature of 45 - 60 °C.

[0082] Specific drying parameters: duration and temperature are selected based on the condition that the mass fraction of moisture in the slices in the finished product should be from 30 to 55%.

[0083] The dried slices are placed manually in 200 ml glass jars and sent to an automatic filling machine, where vegetable oil is poured into the jars at a temperature of 85-90 °C. Corn oil or other vegetable oils are used as vegetable oil: sunflower, corn, etc.

[0084] Along with vegetable oil, spices and herbs necessary for creating flavor are also added to the jars; garlic, red pepper, etc. can be used as such. After pouring in the oil, the jars with the contents are sent to a seaming machine for hermetically sealing the jars with lids.

[0085] The rolled-up jars are placed in a basket and placed in an autoclave or sterilizer, where the sterilization process is carried out at a temperature of 90 - 100 °C for 15-25 minutes.

[0086] After sterilization, the product is naturally cooled at room temperature for 1 to 3 days.

[0087] Using a labeling machine, a label with product information is applied to the surface of the can, after which the cans are packaged and sent to the warehouse.

[0088] The flavoring seasoning can be used both for cooking and for direct consumption.

[0089] Example 2.

[0090] As a base for the seasoning, use a mixture of tomato and zucchini puree in a 1:1 ratio. Add spices, herbs, thickener and dietary fiber to the mixture.

[0091] As a thickener, in a particular case of execution, pectin or starch, or agar-agar are used. As a stabilizer of execution, dietary fiber is used, for example, oat fiber. Star anise and / or red pepper, and / or cinnamon and / or rosemary can be used as spices and seasonings.

[0092] The ingredients are mixed at normal room temperature, then heated to a temperature of 90-93 °C and boiled for 5-7 minutes until a plastic mass is obtained, from which bundles of 5-6 mm thick and 10-12 mm wide are formed by extrusion.

[0093] The resulting bundles are placed in a drying chamber for drying for 1.5 - 2.5 hours at a temperature of 45 - 60 °C, after which they are cut into strips.

[0094] The drying process is carried out so that the mass fraction of moisture in the slices in the finished product is 30 - 55%.

[0095] The dried slices are manually placed in glass jars with a capacity of 450 ml, where vegetable oil is poured at a temperature of 85-90 °C, after which the jars are rolled up and sent to a sterilizer, where they are sterilized at a temperature of 90 - 100 °C for 15-25 minutes.

[0096] After sterilization and natural cooling, the jars are labeled and packed in cardboard boxes.

[0097] Example 3.

[0098] Pumpkin puree, adjika and apple puree are used as a base for the seasoning. Spices, herbs, thickener and dietary fibre are added to the mixture in the following ratio per 1 kg of the finished product, kg: spicy cinnamon 0.2 ginger 0.05 agar-agar 0.01 cereal fibre 0.5

[0099] The ingredients are mixed at normal room temperature, then heated to a temperature of 90 - 93 °C and cooked for 5 - 7 minutes, after which they are cooled to a temperature of 40 - 60 °C until a plastic mass is obtained.

[0100] Cut into brushwood-shaped slices using appropriate molds.

[0101] The slices are placed in a drying chamber for drying for 1.5 - 2.5 hours at a temperature of 45 - 60 °C. In this case, the specific drying parameters are determined experimentally so that the mass fraction of moisture in the slices in the finished product is 30 - 55%.

[0102] The dried product is placed in glass jars with a capacity of 200 - 450 ml, where grape seed oil is poured at a temperature of 85-90 °C, after which the jars are rolled up and sent to a sterilizer, where they are sterilized at a temperature of 90 - 100 °C.

[0103] After sterilization, the product is subjected to natural cooling, labels are affixed to the container and it is packed in cardboard boxes.

[0104] Example 4.

[0105] As a base for the seasoning, carrot puree and plum puree are used in a ratio of 1:1. Spices, herbs, thickener, dietary fiber and preservatives are added to the mixture.

[0106] The ingredients are mixed at normal room temperature, then heated to a temperature of 90 - 93 °C and cooked for 5 - 7 minutes until a plastic mass is obtained.

[0107] Using an extruder, bundles of diameters of 4 - 8 mm are squeezed out of the plastic mass. In this case, "grooves" are formed on the surface of the bundles, increasing the surface area of ​​the bundles.

[0108] The bundles are placed in a drying chamber for drying for 1.5 - 2.5 hours at a temperature of 45 - 60 °C. The presence of "furrows" on the surface of the bundles makes it possible to reduce the drying time, the parameters of which are selected based on the condition that the mass fraction of moisture in the finished product will be 30 - 55%.

[0109] Cut into slices of the required length of 18 cm.

[0110] The dried product is placed in glass jars with a capacity of 200 - 450 ml. where vegetable oil is poured at room temperature. Labels are glued to the rolled-up jars and packed in cardboard boxes.

[0111] Example 5

[0112] The base is classic tkemali sauce (composed of red tkemali (cherry plum) puree, fresh cilantro, fresh dill, salt, fresh garlic, spices) and pumpkin puree, taken in a ratio of 65 and 30%, respectively.

[0113] The thickener agar-agar - 1.5%, sugar - 1.5% and plant fibers - 1.8% are added to the base.

[0114] The mixture is stirred, heated to a temperature of 90-93 °C, boiled with continuous stirring for 5-7 minutes, then extruded into bundles of 1 to 10 mm thick, cut and dried, the duration and temperature of which are determined from the condition that the mass fraction of moisture in the slices in the finished product should be 30 - 55%. The formed slices are placed in a container, filled with vegetable oil, and sealed.

[0115] Pouring vegetable oil over the slices, which have a moisture content of 30-55%, together with sealing the container, ensures enrichment of the composition by saturating the slices with oil and, as a result, increasing the nutritional and energy value of the seasoning prepared using the preparation method.

[0116] Cutting the bundles of plastic mass allows you to form slices of any size, weight and shape, regardless of the shape of the specific vegetables and fruits used in preparing the base of the seasoning, which makes it possible to prepare the seasoning as a portioned product.

[0117] The method of preparing the seasoning provides a new product that expands the range of fruit and vegetable seasonings, which has a pleasant consistency of juicy slices soaked in oil and comfortable to chew, has an appetizing shine, rich smell and pleasant taste, has high organoleptic properties, high stability of consistency and organoleptic properties.

[0118] The actions of mixing the base with the stabilizer at room temperature, heating the mixture to a temperature of 90-93 °C, boiling the mixture with continuous stirring for 5-7 minutes until a plastic mass is obtained, forming bundles of 1 to 10 mm thick by extrusion, cutting and drying them for 1-6 hours at a temperature of 45-60 °C, placing the formed slices in a container, filling the container with vegetable oil, and sealing so that the duration and temperature of drying are determined from the condition that the mass fraction of moisture in the slices in the finished product is 30-55% ensure the creation of a method for obtaining a new product with high organoleptic properties, which expands the scope of application of the seasoning preparation method by expanding the range of seasonings obtained, ensuring an improvement in the organoleptic properties of the resulting product, which has high consistency stability and stability of organoleptic properties, as well as high nutritional value.

[0119] The method of preparing the seasoning can be carried out using standard equipment and standard products.

[0120] Thus, the method of preparing the seasoning provides for an expansion of the scope of application due to the possibility of expanding the range and improving the organoleptic properties of the resulting product, which has high consistency stability and organoleptic properties, as well as high nutritional value.

Claims

Formula 1. A seasoning that includes a seasoning base, a thickener and a stabilizer and is made in the form of ready-to-eat portions - slices, characterized in that the slices are surrounded by vegetable oil, and the mass fraction of moisture in the slices is 30 - 55%.

2. A seasoning according to claim 1, characterized in that the base for the seasoning is a finished product selected from ketchup, tomato paste, sauce, or prepared from components selected from the group: a group of tomatoes, and / or carrots, and / or beets, and / or bell peppers, and / or zucchini, and / or eggplant, and / or onions, with the addition of spices selected from black pepper, and / or cloves, and / or salt, and / or paprika, and / or 9% vinegar, or lemon juice.

3. A seasoning according to claim 1, characterized in that the base for the seasoning is a puree prepared from at least one fruit or vegetable, or a mixture thereof.

4. A seasoning according to any of clauses 2 or 3, characterized in that the seasoning base contains a preservative.

5. Seasoning according to item 1, characterized in that dietary fiber is used as a stabilizer.

6. Seasoning according to item 1, characterized in that the slices are made in the form of brushwood, or straws, or petals.

7. Seasoning according to item 1, characterized in that the slices are made in the form of rectangular sections, the width of which is at least 2 times greater than their thickness, and the length is not less than the width.

8. Seasoning according to item 1, characterized in that the slices are immersed in vegetable oil and hermetically sealed.

9. A method for preparing a seasoning, including mixing a seasoning base with a thickener and a stabilizer, heating the mixture, and drying, characterized in that mixing the base with the stabilizer is carried out at room temperature, then heating the mixture to a temperature of 90-93 °C, boiling with continuous stirring for 5-7 minutes, obtaining a plastic mass, from which bundles of 1 to 10 mm thick are formed by extrusion, they are cut and dried for 1-6 hours at a temperature of 45-60 °C, the formed slices are placed in a container, which is filled with vegetable oil, and sealed, while the duration and temperature of drying are determined from the condition that the mass fraction of moisture in the slices in the finished product is 30-55%.

10. The method according to item 9, characterized in that the basis for the seasoning is a ready-made a product selected from ketchup, tomato paste, sauce, or prepared from components selected from the group: a group of tomatoes, and / or carrots, and / or beets, and / or bell peppers, and / or zucchini, and / or eggplant, and / or onions, with the addition of spices selected from black pepper, and / or cloves, and / or salt, and / or paprika, and / or 9% vinegar, or lemon juice.

11. The method according to item 9, characterized in that the base for the seasoning is a puree prepared from at least one fruit or vegetable, or a mixture thereof.

12. The method according to item 9, characterized in that the cutting of the formed bundles into slices is carried out before drying.

13. The method according to item 9, characterized in that the cutting of the formed bundles into slices is carried out after drying.

14. The method according to item 9, characterized in that dietary fiber is used as a stabilizer.

15. The method according to item 9, characterized in that the formed slices are placed in a container, which is filled with vegetable oil heated to a temperature of 85 - 90 °C.

16. The method according to item 9, characterized in that the formed slices are placed in a container filled with vegetable oil at room temperature, while the seasoning base contains a preservative.

17. The method according to any of paragraphs 9-15, characterized in that after filling and sealing the container, sterilization is carried out at a temperature of 90-110 °C for 15-25 minutes, after which it is subjected to natural cooling.