| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry, namely to sauces production technology, and can be applied to development of new compositions of sauces with improved organoleptic and taste indices. Method envisages ground pumpkin seed extraction cake pouring with potable water at weight ratio of nearly 1:5 and maintenance for swelling. Produced mass is mixed with cherry-plum puree, quince puree, sugar and salt. Then produced mixture is boiled till dry substances content is nearly 22 %, dill seeds, coriander, cloves, red hot pepper, black hot pepper, CO-extract of horseradish are added. Ready product is canned, sealed, and sterilized. All components are used at specified ratio.EFFECT: method implementation allows to reduce pumpkin seed smack in product without changing its adhesion properties.1 cl |
