Processing of Horticultural Crops (1+2)

Exercise

Practical 26 - Preparation of Sauces

Aim: To conduct practical on preparation of sauce from different fruits.

Theory: Sauces are of thinner consistency as compared to ketchups and contain TSS not less than 15oBrix. Pumpkin, tomato, apple, papaya and plum pulps etc are used successfully for preparation of sauces. Mixed vegetable sauce using pumpkin, tomato, chillies, carrots are sold as continental sauces.

Raw material, ingredients and utensils required

1. Fruits like Apple, tomato, papaya, etc are used for making sauce.
2. Stainless steel knives, de-corers, ladle and utensils for cooking and mixing, glass bottles, sterilization tank, Bhatti/LPG stove etc.
3. The recipe (for 1kg fruit pulp) for preparation of sauce from different fruits is given in Table 26.1.

Table 26.1 Recipe for preparation of sauce from different fruits

Ingredients	Tomato	Apple	Plum	Papaya	Apricot+ Tomato 1:1
Fruit pulp, kg	1	1	1	1	1
Sugar, g	75	50	150	50	55
Salt, g	10	10	20	14	10
Cardamom, Red chillies, g (each)	5	15	10	5	10
Ginger chopped, g	10	100	25	10
Onion chopped, g	50	200	50	50	100
Garlic chopped, g	5	50	10	5	20
Vinegar, ml (Acetic acid), ml	5 (2.0)	50 (2.0)	40 (1.6)	50 (2.0)	50 (2.0)
Aniseed powder, cumin, g (each)	10	15	10	10
Sodium benzoate, ppm	750	750	750	750	750

Procedure for preparation of sauce (Fig. 26.1)

1. Wash fruits like pumpkin, apple, tomato etc and cut in to pieces.
2. Heat fruits for 10 minutes in their own juice or by adding little water in stainless steel (SS) pan to softening.
3. Pass heated fruits through pulper to extract pulp and to separate skin and seeds.
4. Add half the quantity of sugar and place the spices in a muslin cloth bag and immerse in the pulp during cooking.
5. Cook till the pulp is reduced to half the original volume.
6. Remove the muslin bag and squeeze into the pulp.
7. Add vinegar, salt and remaining sugar.
8. Heat the sauce for few minutes.
9. Fill the finished product in sterilized glass bottles, crown cork and process at 82⁰C for 45 minutes.
10. Store in a cool and dry place.
11. End point in sauce is determined by judging the TSS or place small quantity of sauce in pan, allow to cool, if sauce stays without leaving water, indicates the end point otherwise cook for longer period.

FPO specifications for sauces

Total soluble solids	Not less than 25% (w/w) for tomato sauce Not less than 8% in chilli sauce Not less than 15% in fruit/vegetable sauces
Acidity as acetic acid	Not less than 1% (w/w) for tomato sauce Not less than 1% in chilli sauce Not less than 1.2% in fruit/vegetable sauces
Synthetic colour	Not permitted
Fermentation test	Negative
Organoleptic test	Retain flavour of original fruit and free from burnt or other objectionable flavour