| 摘要 |
A method for preparing an aqueous-alcoholic infusion for preparing sauces for meat of spice plants includes delivering, preparing, grading, washing, drying, treating a raw material with ethyl alcohol. In addition, fresh flowering green is used, from the moment of harvesting grading, soaking the green and two-three-time washing with running water with shower rinsing of a layer of the green, removing the surface water, treating the green on a shaker, comminuting and air-drying the raw material up to a relative moisture content of 5...8% at 65...35 °С are carried out with a speed of delivering the green of 0.4...0.2 m/min and with an air consumption of 25000...30000 m/hrs for 3.5...4.5 hrs with the following double treatment with the aqueous-alcoholic solution with two-three-time mixing in an extractor and discharging the ready product, in particular the infusion, into a container by drifting through a trapping filter. |
