FIELD: food industry.
SUBSTANCE: invention relates to the technology of sauces production. The method envisages preparation of recipe components, thermal treatment and straining of apples, straining of preserved olives, sunflower flour pouring with drinking water and maintenance for swelling, the listed components mixing with table mustard and black hot pepper, the mixture homogenisation, packing, sealing and sterilisation.
EFFECT: method allows to reduce energy intensity of the process and reduce the manufactured target product adhesion to container walls.
| Title | Year | Author | Number |
|---|---|---|---|
| SAUCE PRODUCTION METHOD | 2013 |
|
RU2502435C1 |
| SAUCE PRODUCTION METHOD | 2012 |
|
RU2481042C1 |
| SAUCE PRODUCTION METHOD | 2012 |
|
RU2481043C1 |
| SAUCE PRODUCTION METHOD | 2012 |
|
RU2481041C1 |
| SAUCE PRODUCTION METHOD | 2013 |
|
RU2502436C1 |
| SAUCE PRODUCTION METHOD | 2013 |
|
RU2512903C1 |
| "POTEMKIN" SAUCE PRODUCTION METHOD | 2011 |
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| SAUCE PREPARATION METHOD | 2012 |
|
RU2481044C1 |
| METHOD FOR PRODUCTION OF PRESERVES "ROUND RISSOLES WITH CABBAGES AND ONION SAUCE WITH MUSTARD" | 2012 |
|
RU2475092C1 |
| METHOD FOR PRODUCTION OF PRESERVES "SPECIAL ROUND RISSOLES WITH CABBAGES AND ONION SAUCE WITH MUSTARD" | 2012 |
|
RU2480120C1 |
