SAUCE BASE PRODUCTION METHOD Russian patent published in 2011 - IPC A23L1/39 A23L1/29 

FIELD: food industry.

SUBSTANCE: invention is related to production of products for canned food industry and catering. The method envisages usage of root vegetables selected from among carrot and/or beet and/or girasol, their preparation and blanching in citric acid solution. Then one proceeds with their drying, pulverisation and mixture with powdered fruits of black chokeberry or mountain ash, great nettle leaves, bioflavonoids produced from buckwheat. Then one adds modified starch, wets the mixture with rosehip or stevia decoction to produce a paste, the produced mass granulation, granules drying and packaging.

EFFECT: invention enables to modify organoleptic properties of prepared sauces in terms of flavour and spiciness depending on the consumer's wish, to extend the range of products due to reduction of multiple technological operations, to reduce the finished product prime cost due to usage of inexpensive raw materials, to prevent the base blocking property and to enhance absorptive and bactericidal properties of sauces.

1 tbl, 5 ex