| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry, namely, to technology of producing sauces. Fruit sauce contains, pts.wt.: cherry plum puree in conversion to 11 % of dry substances content, 338; turn berries puree in conversion to 11 % of dry substances content, 217; quince puree in conversion to 13 % of dry substances content, 103.5; red ashberry berry puree in conversion to 11 % dry substances content, 100; pumpkin seed extraction cake, 27.4; sugar - 148; salt - 13; dill seeds is 1.1; coriander is 2; cloves is 2; red hot chilli pepper is 2; black hot pepper is 2; CO-extract of birch leaves 0.02-0.025; CO-extract of sea-buckthorn 0.02-0.025, water - to yield of end product - 1,000.EFFECT: invention enables to obtain a product with improved organoleptic and taste properties.1 cl |
