| 摘要 |
FIELD: fat-and-oil industry. ^ SUBSTANCE: claimed method includes addition in vegetable oil of 0.01-0.5 vol.% flavorings in form of CO2-extracts from spicy-flavoring plants and mushrooms selected from group containing of clove, cardamom, coriander, fennel, cinnamon, bay leaf, nutmeg, bayberry, black pepper, red pepper, celery (seeds), caraway, dill (seeds), carrot (seeds), parsley (seeds), basil, parsley (green) celery (green), marjoram, estragon, rosemary, Provence herbs, fines herbs, Garny herbs, small bouquet Garny, Chines lemon, salvia, chive, Belgian endive, curled endive, escarol, ginger, saffron, garden savory, fresh or roasted garlic, white or black truffle, wherein all components are used in specific component ratio. Additionally flavoring with flavor of fish and meat dishes in amount of 0.01-0.5 vol.% based on vegetable oil, flavor enhancers, and/or fillers, as well as arachidonic acid are added into vegetable oil. ^ EFFECT: flavored dressing with improved organoleptic characteristics; salads, fish and meat dishes having increased nutrition value. ^ 10 cl, 1 dwg |
