FIELD: food processing industry, in particular production of food concentrates such as sauce.
SUBSTANCE: claimed method includes dozing and blending of prepared components in the next order: wheat flour, proteic soy granular ground product in amount of 18-23 % based on mixture of all components; sugar sand, salt, spices, sodium glutaminate. Said proteic soy granular ground product is produced by protein extraction from ground soybean in milk with fat status of 1-2 % in ratio of 1:10, at 55-60°C for 90 min, followed by separation of protein clot up to humidity of 18-20 %, addition of meat broth concentrate in amount of 5-10 %, potato starch in amount of 22-25 %, granule forming 1-1.5 mm in diameter and drying at 180°C for 30 min. Mixture is agitated to produce homogeneous uniformly colored mass. Obtained product is pre-packed in polymeric or cardboard containers.
EFFECT: concentrated sauce with balanced chemical composition, improved organoleptic properties and low cost.
