FIELD: food industry.
SUBSTANCE: invention relates to the technology of sauces production. The method envisages preparation of recipe components, soft cooking and straining of apples and cranberries, sunflower flour pouring with drinking water and maintenance for swelling. The listed components are mixed with drinking water, sugar, ascorbic acid and cinnamon. One proceeds with cooking, homogenisation, packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
| Title | Year | Author | Number |
|---|---|---|---|
| DESSERT SAUCE PRODUCTION METHOD | 2012 |
|
RU2512909C1 |
| DESSERT SAUCE PRODUCTION METHOD | 2011 |
|
RU2467655C1 |
| DESSERT SAUCE PRODUCTION METHOD | 2011 |
|
RU2467656C1 |
| DESSERT SAUCE PREPARATION METHOD | 2011 |
|
RU2467660C1 |
| DESSERT SAUCE PRODUCTION METHOD | 2012 |
|
RU2512822C1 |
| DESSERT SAUCE PREPARATION METHOD | 2012 |
|
RU2512649C1 |
| DESSERT SAUCE PRODUCTION METHOD | 2012 |
|
RU2512813C1 |
| RASPBERRY SAUCE PRODUCTION METHOD | 2011 |
|
RU2476124C1 |
| PLUM SAUCE PRODUCTION METHOD | 2011 |
|
RU2470550C1 |
| CHERRY SAUCE PRODUCTION METHOD | 2011 |
|
RU2461299C1 |
