FIELD: food industry. SUBSTANCE: ketchup contains tomato paste or tomato puree, vinegar, salt, sugar, texturizer, mustard, spices and water. Components are mixed and homogenized at temperature 60-90 C under vacuum. EFFECT: improved taste. 1 tbl
Title | Year | Author | Number |
---|---|---|---|
FOOD EMULSION OF KETCHUP-TYPE | 1997 |
|
RU2115339C1 |
MAYONNAISE | 1997 |
|
RU2120777C1 |
DIETARY MAYONNAISE | 1997 |
|
RU2120776C1 |
METHOD OF PRODUCING KETCHUP | 2015 |
|
RU2601235C1 |
MAYONNAISE | 1996 |
|
RU2095008C1 |
MARGARINE | 1997 |
|
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LIPID COMPOSITION FOR PRODUCTION OF MARGARINE OR CULINARY FAT OR CONFECTIONERY FAT OR BAKING FAT | 2000 |
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RU2163764C1 |
FOOD FATTY PRODUCT | 1996 |
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RU2090080C1 |
COOKING FAT "PALMA" | 1996 |
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RU2097976C1 |
BUTTER ON VEGETABLE BASE | 1999 |
|
RU2152726C1 |
Authors
Dates
1998-05-20—Published
1997-06-25—Filed