FIELD: food industry.
SUBSTANCE: the present innovation deals with food seasonings based upon vegetables and greens. The suggested food seasoning as liquid onions has been obtained due to ultrasound treatment of onions. Moreover, ultrasound should be applied at about 11-13 KHz frequency at acoustic power being 25-35 W. As for applied water it has been treated with local magnetic field. This enables to obtain liquid onions and save the properties of natural onions during prolonged period of time.
EFFECT: higher efficiency.
2 ex
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