| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the sauces production technology. The method envisages preparation of recipe components, thermal treatment and straining of apples, pumpkin blanching with acute steam and straining, ground pumpkin seeds extraction cake pouring with dry white wine and maintenance for swelling, the listed components mixing with honey, dry white wine, lemon juice, table mustard, sugar and black hot pepper, the mixture homogenisation, packing, sealing and sterilisation.EFFECT: method allows to reduce energy intensity of the process and reduce the manufactured target product adhesion to container walls. |
