FIELD: food industry.
SUBSTANCE: invention relates to the sauces production technology field. The described method envisages preparation of recipe components, thermal treatment and straining of apples, garlic milling, the listed components mixing with tomato puree, dry white wine, vinegar, salt, mustard and black hot pepper, homogenisation, thermal treatment, packing, sealing and sterilisation; while mixing, one additionally introduces drinking water, sugar and sunflower flour that preliminarily has been poured with drinking water and maintained for swelling; vinegar is represented by acetic acid introduced into the mixture after thermal treatment; mustard is represented by mustard powder; thermal treatment is performed by way of cooking (before homogenisation) till dry substances content is equal to nearly 17%.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
