| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to sauces production technology and can be used in development of new compositions of sauces with improved organoleptic and taste indices. Method envisages ground pumpkin seeds extraction cake pouring with drinking water at a ratio of nearly 1:5 and maintenance for swelling. Extraction cake mixing with cherry plum puree, quince puree, sugar and salt, the produced mixture till dry substances content is nearly 22%. Produced mixture one adds dill seeds, coriander, cloves, red hot pepper, hot black pepper and CO-extract of birch leaves. One performs packing, sealing and sterilisation of the ready product. All the initial components are used at specified ratio.EFFECT: invention implementation ensures reduction of savour of pumpkin seeds in the ready product without changing its adhesion properties.1 cl |
