METHOD FOR PRODUCING OF SAUCE "POTEMKYN" Russian patent published in 2005 - IPC

Abstract RU 2259795 C2

FIELD: food-processing industry.

SUBSTANCE: method involves mixing puree of fresh or baked apples, tomato puree, garlic, prepared food mustard, dry white wine, apple vinegar, salt and black bitter pepper; homogenizing and heating to temperature of 60°C; packing mixture.

EFFECT: improved organoleptical properties of sauce, simplified processing and reduced power consumption.

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RU 2 259 795 C2

Authors

Orlova Zh.I.

Dates

2005-09-10—Published

2003-01-24—Filed