EMULSION SAUCE PRODUCTION METHOD Russian patent published in 2009 - IPC A23L1/24 

FIELD: food industry.

SUBSTANCE: method includes emulsifying of previously prepared brown seaweed with mixture of vegetable oil, taste additive and protein soya product mixed with water, warming up and homogenisation of obtained mixture. Pinnatifid udaria is used as brown seaweed or/and ribbed kustaria which are subjected to homogenisation and boiled in acidified water. Pinnatifid udaria or/and ribbed kustaria are taken in quantity 10-15 wt % of initial raw materials content. Previously dispersed soya flour in quantity 5-7 wt % of initial raw materials content is used as protein soya product. Salt, sugar and mustard powder are used as taste additive.

EFFECT: obtained emulsion sauce has high stability and prolonged storage time.

1 tbl, 3 ex