METHOD FOR PRODUCING COMPOSITION ON THE BASE OF SPICY ESSENTIAL OILS WHICH IS USED FOR AROMATIZATION OF MEAT, FISH AND POULTRY PRODUCTS Russian patent published in 1995 - IPC

FIELD: food industry. SUBSTANCE: mixture of essential oils is applied on combined carrier, all the components are simultaneously mixed. Salt and sugar are used as mentioned above carrier. Coriander oil (0.3-0.9 mass %), laurel oil (0.3-0.5 mass %), fennel and/or basil oil (0.3-0.6 mass %) are used as mentioned above essential oils. Content of salt is 22.0-26.0 mass %, sugar content being the rest. Red crushed pepper is added during mixing, its quantity being 4.0-5.6 % of total mass. EFFECT: improves desired products quality. 4 cl