| 摘要 |
FIELD: food industry.SUBSTANCE: invention is related to preserved sauces production. The method envisages recipe components preparation, champignons blanching, cutting and frying in butter, bulb onions sauteing in butter and milling, parsley greens milling, ground pumpkin seeds extraction cake pouring with mushroom broth and maintenance for swelling, the listed components mixing with tomato puree, cream with 20% fat content, mushroom broth, sugar, culinary salt, sodium glutamate, black hot pepper and laurel leaf, the mixture cooking, packing, sealing and sterilisation. All the components are taken at a specified content ratio.EFFECT: invention allows to reduce the product adhesion to container walls. |
