FIELD: food industry.
SUBSTANCE: culinary supplement contains decreased amount of monosodiumglutamate (MSG) from 1 to 2 wt %, inosine monophosphate (IMP) and guanosine monophosphate (GMP) from 0.05 to 0.1 wt %, from 10 to 20 wt % of food acids and sugars, from 20 to 45 wt % of macromolecules. Method of preparation of this culinary supplement involves cutting vegetables and/or meat in mixture or separately, blanching vegetables, enzymatic hydrolysis of vegetables and/or meat in mixture or separately, stopping hydrolysis and concentrating.
EFFECT: method of giving and/or intensifying tones of dish taste involves adding a culinary supplement in the amount of 0,001 to 10% in conversion to the total dish weight; invention ensures storage stable culinary supplement providing refined taste in food products without unnecessary chemical aftertaste.
20 cl, 3 ex, 2 dwg
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