METHOD FOR PRODUCTION OF FRUIT-AND-VEGETABLE SAUCE Russian patent published in 2005 - IPC

FIELD: cannery industry, in particular sauce useful in prophylaxis and improvement of thyroid activity.

SUBSTANCE: claimed method includes mixing of tomato, apple and vegetable (marrow, or squash marrow, or carrot, or beet) puree, addition of sugar and salt aqueous solution, and introducing vinegar, onion, garlic and spices (milled black and red pepper) in the end of boiling down. After boiling down mixture is blended with aqueous solution of iodine-containing substance in the next component ratio (mass %): 15 % tomato puree 20-40; apple puree 16-38; vegetable puree 18-40; sugar 4-9; salt 1,5-2,5; acetic acid (calculated as 90 % acid) 0.4-0.9; onion 1-2; garlic 1-2; milled black pepper 0.05-0.1; milled red pepper 0.05-0.1; iodine-containing substance 0.0005; and balance: water.

EFFECT: sauces with delicious taste, fluent consistency and prophylactic action.

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