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 extraction of eleutherococcus roots by liquid ammonia at pressure higher atmospheric one. Then extract is separated from oil-seed meal without elimination of extracting agent. EFFECT: higher sauce stability and reduced energy content. 3 cl