FIELD: food industry. SUBSTANCE: method involves mixing for 1000 mas. pts: 30-% tomato paste, 365-372.4; common onion, 100-123.9; vegetable oil, 30-31; salt, 13-13.3; sugar, 30-30.6; yeast concentrate, 20-20.4; protein concentrate, 20-20.4; Jamaica pepper, 3-3.06; red pepper, 1-1.02; water, the balance. Then mixture is heated up to 60-70 C, pulped, homogenized and boiled down up to 20% of dry substances content by mass. EFFECT: higher efficiency.
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