CULTURED BIOSAUCE PRODUCTION METHOD Russian patent published in 2011 - IPC A23L1/24 A23L1/30 

FIELD: food industry.

SUBSTANCE: invention refers to fat-and-oil industry. Dry components are prepared. Mustard powder is steamed. One heats water to 30-40°C; adds culinary salt and sodium bicarbonate and carefully stirs. One adds egg powder and preliminarily steamed mustard powder. The mixture is stirred to produce a homogeneous mass. One pours refined deodorised vegetable oil, at a temperature of 20-25°C, into the produced crude emulsion, stirring. One introduces Bififruit liquid symbiotic complex. The finished product is packed and cooled. The biosauce is produced under aseptic conditions at the following ratio of initial components, wt %: refined deodorised vegetable oil- 45-51, egg powder - 1.5-2, mustard powder - 0.75-0.85, sodium bicarbonate - 0.04-0.05, culinary salt - 1-1.3, Bififruit liquid symbiotic complex - 35-40, water - the rest.

EFFECT: invention allows to improve nutritional and biologic value, to impart preventive properties to the product and to simplify the technological process.

5 dwg, 1 tbl, 1 ex