| 摘要 |
1. Technical Result Improvement of organoleptic properties and widening assortment. 2. Essence An adjika in a powder form comprises hot pepper, khmeli suneli, coriander, fennel, garlic, salt and additionally comprises walnut and tartaric acid in the following proportion of the components (mass %): walnut 22,0-66,0 pepper 10,0-30,0 khmeli suneli 5-15,0 coriander 2,5-7,5 fennel 1,5-4,5 garlic 2,5-7, salt 7,0-17,0 tartaric acid 0,5-1,5 3. Field of Application Food industry , in particular culinary Tables: 1 |
