CARROT SAUCE PRODUCTION METHOD Russian patent published in 2009 - IPC A23L1/39 A23L3/00 

FIELD: food production technology.

SUBSTANCE: carrot is blanched in water and in 1% solution of citric acid at temperature of 90°C. Water solution of citric acid is filtered after blanching. Then it is cooled down and divided into equal parts. One of the parts is mixed with ascorbic acid, sugar and strained carrot mass. Jelly is added to the other part. The mix swells up, and deodorised refined vegetable oil is added. The obtained mix is fed into emulsifier of carbohydrate nature. The obtained primary emulsion is homogenised. Both parts are mixed producing secondary emulsion, the sauce is homogenised.

EFFECT: increased radio-protective properties due to carrot protopectin hydrolysis and decreased energy value with decreasing vegetable oil, decreased allergic reactions to milk protein due instant skimmed milk powder substitution for other emulsifier of carbohydrate nature.

1 ex