METHOD OF FRUIT SAUCE PRODUCTION Russian patent published in 2001 - IPC

Abstract RU 2166875 C1

FIELD: technology of sauces production on base of fruit puree. SUBSTANCE: sauce is prepared by boiling down cherry plum puree or its mixture with apple and/or plum and/or quince puree with salt and sweetener in preset ratio of ingredients. Dill, coriander and/or clove and red and/or black pepper are introduced as spices. Then sauce is mixed, packed, sealed and sterilized. EFFECT: new assortment of fruit sauces with a complex of organoleptical properties. 3 ex

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RU 2 166 875 C1

Authors

Rybin V.N.

Politika S.G.

Litvinova L.M.

Dinchenko L.F.

Buchek I.I.

Dates

2001-05-20—Published

2000-07-03—Filed