FIELD: food-processing industry, in particular, sauce production processes.
SUBSTANCE: method involves thermal processing of mixture of apple puree and sweetening substance; adding spices; homogenizing and packing. Mixture is prepared on the base of puree of unprocessed apples and pan-fried apples. Sweetening substance is sugar and natural honey, and spice is black cracked pepper. Mixture is subjected to thermal processing after homogenization process by heating to 600C.
EFFECT: improved complex of organoleptical properties of ready product and adaptation to wider range of culinary dishes.
6 cl
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