FIELD: food products.
SUBSTANCE: red sauce production method for fast-frozen ready-made meat dishes includes broth preparation, carrots onions and tomato paste browning, sauce boiling, homogenisation, packing of sauce with ready-made meat products and side dishes in consumer containers and freezing of ready-made dishes. Wheat germs are used as thickener. They are added to boiling broth during constant mixing during 10-15 minutes. Aside from consistency improvement, adding of wheat germs to the sauce allows to enrich the product with natural vitamins, antioxidants, mineral elements and aminoacids.
EFFECT: improvement of red sauce quality, increase of food value.
2 cl, 3 tbl, 4 ex
