| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to technology of producing sauces. Proposed is a method of fruit sauce production envisaging preparation of recipe components, mixing cherry plum puree, plum puree, quince puree, sugar and salt, boiling out till dry substances content is about 22%, adding dill seeds, coriander and red hot pepper, the product packing, sealing and sterilization, herewith the composition of the boiled out mixture includes ground pumpkin seeds extraction presscake, which is preliminarily poured with drinking water and maintained for swelling, and the composition is added with CO-extract of birch leaves and CO-extract of currant leaves, while the components are used at the following expenditure ratio, weight parts: cherry plum puree in conversion to 11 % of dry substances content 526.1; plum puree in conversion to 11 % of dry substances content 56.8; quince puree in conversion to 13 % of dry substances content, 56.8; pumpkin seeds extraction presscake 27.4; sugar 150; salt 17; dill seeds 1; coriander 5; red hot pepper 5; CO-extract of birch leaves 0.03-0.04; CO-extract of currant leaves 0.03-0.04; water - to output of the target product 1,000.EFFECT: invention allow to reduce taste of pumpkin seeds in the product without changing its adhesion properties.1 cl |
