METHOD FOR PRODUCING OF PURPOSEFUL FLAVOR SPICES Russian patent published in 2008 - IPC A23L1/24 

FIELD: food-processing industry.

SUBSTANCE: method involves preparing mixture of flavor components and dry collection of medicinal plant means; selecting mixture of flavor components from the group comprising onion, parsley, laurel, saffron, celery, garlic, carrot, cilantro, artichoke, ginger, cinnamon, red hot pepper, sweet red pepper, and edible salt; using flavor components and dry medicinal plant collection in the ratio, wt%, 6.5:3.5; dosing and thereafter mixing flavor components and dry collection, grinding, granulating, drying to standard state at temperature not exceeding 40 C, milling, sieving and packaging. Method allows purposeful flavor spices to be produced within wide range and used in case of one or another declination in health state and consumption of edible salt with food to be reduced.

EFFECT: wider range of flavor spices, and increased efficiency in action of other means.

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