RED SAUCE BASED ON PROTEIN HYDROLISATE PRODUCTION METHOD (VERSIONS) Russian patent published in 2009 - IPC A23L1/39 

FIELD: food industry.

SUBSTANCE: red sauce based on protein hydrolysate production method provides for preparation of protein hydrolysate out of pork skin, terricole fowl heads, legs and greaves. Pork skin is boiled during 4 hours to prepare pork skin protein hydrolisate. It is minced till 2-3 mm particles. Then it is mixed with water with water duty 1:2. The mixture is homogenised and warmed up to 40°C. Enzyme preparation Protepsine is added is quantity 0.1% to raw materials weight. Hydrolysis is performed during 105 minutes. The mixture is warmed up at 100°C during 15 minutes to activate enzyme preparation. Fresh heads and legs of terricole fowls are washed to produce protein hydrolisate. It is minced till 2-3 mm particles. Then it is mixed with water with water duty 1:1. Minced raw materials are warmed up to 85°C during 25 minutes and cooled down to 40°C. Enzyme preparation Protepsine is added in quantity 0.1% of raw material weight. Hydrolysis is performed during 105 minutes. Then the mixture is warmed up to 100°C for inactivation of enzyme. Raw materials are washed in salted water to obtain protein hydrolysate out of greaves. Moisture is removed by pressing. The mass is minced and homogenised in ratio with water 1:2 till homogenous mass is obtained. Enzyme preparation Protepsine is added in quantity 0.08 % to raw materials weight. Hydrolysis is performed during 120 minutes. After that the mixture is warmed up during 15 minutes at 100°C to inactivate enzyme preparation. In the following 1/5 part of obtained hydrolysate is cooled down. Sieved, browned without fat wheat flour is added in ratio hydrolysate and wheat flour 50:1. Browned in fat tomato puree, carrots roots, parsley roots and onions are added to the rest of hydrolysate. The mixture is warmed up till it boils. After that hydrolysate mixed with wheat flour is added during constant mixing. The mixture is boiled while flabby boiling during one hour. After boiling is finished sugar is added and the mixture is filtered. Vegetables left on the sieve are strained and added to the sauce.

EFFECT: invention allows to increase end product food value and reduce its costs, intensify technological process due to reduction of hydrolysate preparation, use non-traditional raw materials and raw materials of low quality, use non-waste technologies of sauce production.

3 cl, 3 tbl, 4 ex