| 摘要 |
FIELD: food industry.SUBSTANCE: one performs tomato puree and apple 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, milled cilantro and dill and a preventive additive. The preventive additive is represented by grape stone powder and linseeds flour taken at a ratio of 5:1. The initial sauce components are used at the following ratio, wt %: 15%-tomato puree - 25-30; 15%-apple puree - 12-15; carrot or beet root puree - 20-30; sugar - 3-5; salt - 1.5-2.5; acetic acid in conversion to 80% concentration - 0.5-0.8; bulb onions - 0.5-1; dill - 0.8-1; cilantro - 0.5-0.8; ground black hot pepper - 0.05-0.1; mixture of grape stone powder and linseeds flour - 10-12; 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.2 cl, 3 ex |
