| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to public catering and may be used in production of fruit-and-berry-and-vegetable sauce. The fruit-and-berry-and-vegetable sauce contains, wt %: fresh cranberries - 2.0-25.0, fresh beet - 7.0-38.0, fresh apples - 34.0-74.0, fresh garlic - 0.8-1.0, salt -1.0, water - 15.0-25.0; additionally one introduces an antioxidant tea additive in an amount of 0.7 wt % and pectin as a structure-forming agent in an amount of 1.0 wt %. Additionally one may introduce into the sauce 16 wt % of maize oil and 3 wt % of horseradish roots. One may introduce 10 wt % of a mixture of maize, pumpkin, mustard oils. ^ EFFECT: invention allows to produce a fruit-and-berry-and-vegetable sauce with functional properties, high organoleptic and rheological indices. ^ 3 cl, 2 dwg, 6 tbl, 3 ex |
