| 摘要 |
FIELD: food industry.SUBSTANCE: one performs tomato puree and persimmon puree mixing with addition of carrot puree or beet roots puree, introduction of sugar and salt in the form of water solution into the mixture with subsequent stirring and boiling out the mixture. Before boiling out termination one adds acetic acid, bulb onions, ground black pepper, bunias root powder, milled cilantro greens and a preventive additive.Persimmon puree is introduced at the stage of the components mixing. The preventive additive is represented by a dry mixture of Iceland moss thalli which is added into water solution together with sugar and salt. The initial sauce components are used at the following ratio, wt %: 15%-tomato puree - 20-28; 15% persimmon puree - 12-15; carrot or beet root puree - 20-32; sugar - 3-5; salt - 1.5-2.5; acetic acid in conversion to 80% concentration - 0.5-0.8; bulb onions - 0.5-1; bunias root powder - 3-5; cilantro - 0.5-0.8; ground black hot pepper - 0.05-0.1; dry mixture of Iceland moss thalli - 6-8; water - balance.EFFECT: method allows to increase content of biologically active substances and micronutrients in the sauce and improve structural and rheological properties and homogeneity.3 cl, 3 ex |
