FIELD: food industry. SUBSTANCE: method involves boiling down a part of mixture containing tomato paste, apple puree, 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.
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