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 prepared product and resistance to stratification.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF SAUCE PREPARATION | 1998 |
|
RU2132625C1 |
| METHOD OF SAUCE PREPARATION | 1998 |
|
RU2132624C1 |
| VEGETABLE PULP PRODUCTION METHOD | 1998 |
|
RU2134997C1 |
| SAUCE PRODUCTION METHOD | 2012 |
|
RU2488325C1 |
| SAUCE PRODUCTION METHOD | 2013 |
|
RU2508867C1 |
| METHOD OF PREPARING CYTRUS FRUIT FOR SQUEEZING OUT OF JUICE | 2002 |
|
RU2211649C1 |
| METHOD FOR PREPARING OF CITRUS FRUITS BEFORE JUICE EXTRACTION | 2002 |
|
RU2214135C1 |
| METHOD OF PREPARING CLOUDY BEVERAGE | 2002 |
|
RU2204303C1 |
| METHOD OF PREPARING CLOUDY BEVERAGE | 2002 |
|
RU2204304C1 |
| METHOD OF PREPARING CLOUDY BEVERAGE | 2002 |
|
RU2204305C1 |
