FIELD: food production process.
SUBSTANCE: method includes preparation of forcemeat, covering it with drawn palm oil, mixing the ingredients and addition of animal fat during further mixing and heating. Further treatment is carried out with addition of onions, garlic and other ingredients. The finished sauce is filled into separate containers for cooling to obtain smooth jelly-like mass with moisture content of not more than 15%.
EFFECT: various sauce recipes with natural meat or fish flavour and aroma.
14 cl, 3 ex
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