FIELD: food industry. SUBSTANCE: method involves boiling down a part of mixture containing tomato paste, garlic, salt, sugar and water, and then acetic acid is introduced. Spices are together extracted by nonpolar liquefied gas with miscella separation. The latter is dispersed in the above-indicated mixture under conditions providing for extragent evaporation. EFFECT: increased stability of aromatic substances in prepared product and resistance to stratification.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF SAUCE PREPARATION | 1998 |
|
RU2132625C1 |
| METHOD OF SAUCE PREPARATION | 1998 |
|
RU2132626C1 |
| SAUCE PRODUCTION METHOD | 2012 |
|
RU2492726C1 |
| SAUCE PREPARATION METHOD | 2013 |
|
RU2508866C1 |
| SAUCE PREPARATION METHOD | 2012 |
|
RU2488326C1 |
| SAUCE PRODUCTION METHOD | 2013 |
|
RU2498738C1 |
| METHOD FOR PREPARING VEGETABLE CONDIMENT | 1995 |
|
RU2090094C1 |
| METHOD FOR MANUFACTURE OF PRESERVES "PORK HAM WITH EGG NOODLES" | 2012 |
|
RU2475062C1 |
| METHOD FOR MANUFACTURE OF PRESERVES "PORK HAM WITH EGG NOODLES" | 2013 |
|
RU2505123C1 |
| TOMATO SAUCE PRODUCTION METHOD | 2010 |
|
RU2445801C1 |
