METHOD OF PREPARING CONDIMENT BASED ON VEGETABLES

摘要

FIELD: technology of food industry. SUBSTANCE: before mechanical treatment, included in composition of condiments vegetables are treated with at least one low alkyl ester of arachidonic, or jasmonic, or eicosapentaenoic acid, and aged. Ultrasound spraying is carried out without oxygen access. EFFECT: increased stability of final product to storage life; its enriched composition and improved organoleptical properties.