| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to food industry, in particular, to a tomato based sauce production technology. The method involves preparation of tomato puree, addition of sugar, salt, acetic acid and spicy flavour additives. The spicy flavour additives are represented by black hot pepper leaves puree. Before cooling the tomato puree is mixed with black hot pepper leaves puree at a ratio of 10:1 in terms of dry substance. Cooking is performed till dry substances content is equal to 29%, sterilisation duration being 5-10 minutes. ^ EFFECT: invention allows to produce a new sauce with balanced pleasant organoleptic properties and improved biological properties combined with reduced period of sterilisation. |
