FIELD: food industry.
SUBSTANCE: invention relates to the technology of sauces production. The method envisages recipe components preparation, soft cooking and straining of cherries, sunflower flour pouring with drinking water and maintenance for swelling, the listed components mixing with drinking water, sugar, ascorbic acid and cinnamon, the mixture cooking, homogenisation and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
| Title | Year | Author | Number |
|---|---|---|---|
| CHERRY SAUCE PRODUCTION METHOD | 2012 |
|
RU2512498C1 |
| RASPBERRY SAUCE PRODUCTION METHOD | 2011 |
|
RU2476124C1 |
| PLUM SAUCE PRODUCTION METHOD | 2011 |
|
RU2470550C1 |
| DESSERT SAUCE PRODUCTION METHOD | 2011 |
|
RU2467655C1 |
| DESSERT SAUCE PRODUCTION METHOD | 2011 |
|
RU2467656C1 |
| DESSERT SAUCE PRODUCTION METHOD | 2011 |
|
RU2467657C1 |
| DESSERT SAUCE PREPARATION METHOD | 2011 |
|
RU2467660C1 |
| RASPBERRY SAUCE PRODUCTION METHOD | 2012 |
|
RU2512340C1 |
| PLUM SAUCE PRODUCTION METHOD | 2012 |
|
RU2512843C1 |
| VEGETABLE SAUCE PRODUCTION METHOD | 2011 |
|
RU2470551C1 |
