MUSTARD SAUCE PREPARING METHOD Russian patent published in 2002 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves mixing mustard powder with sugar-and-salt solution; fermenting mixture and adding vegetable oil and pickling vinegar while mixing; homogenizing mixture; additionally introducing natural honey, saperda mustard seed, citric and ascorbic acid, citrus essence, preservatives and sauce mass stabilizers. Mustard powder is used as saperda and white mustard mixture with the ratio of 1:3. Vegetable oil is crude mustard seed oil. Saperda mustard seeds are introduced into sauce after homogenization process and mixture is thoroughly mixed. Method may be used for preparing sauces, mustard and salad condiments. EFFECT: wider range of flavor condiments, for example mustard sauces, improved gustatory qualities and increased nutritive value. 15 cl, 1 ex