METHOD OF PRODUCING EMULSION SAUCE

摘要

FIELD: food industry. SUBSTANCE: method involves dispersing of emulsifying additive in mixture of components at atmospheric pressure. The emulsifying additive is produced by common extraction of bouncing-bet roots and wild licorice by liquid ammonia at pressure higher atmospheric one and separation of extract from oil-seed meal without elimination of extracting agent. EFFECT: higher sauce stability and reduced energy content. 3 cl