PRESERVING AGENTS FREE LIQUID CULINARY BASE STABLE DURING STORAGE, BASE PRODUCTION METHOD AND FOOD COMPOSITION CONTAINING BASE Russian patent published in 2013 - IPC A23L1/00 A23L1/39 A23L1/40 

FIELD: food industry.

SUBSTANCE: invention relates to preserving agents free liquid culinary base stable during storage, to the base production method and to a food composition containing the base. The liquid culinary base, stable during storage, consists of vegetables, edible oil or fat, Maillard reaction products, salt in an amount of 13-22 wt % in conversion to the total weight of the liquid culinary salt, water, optionally - spices, optionally - colouring agents and optionally - sodium monoglutamate (MSG). The culinary base pH is within the range of 3.5 - 5.0 while water activity index is within the range of 0.6 - 0.9. The method for production of the culinary base, stable during storage, involves (a) vegetables milling, (b) milled vegetables frying in edible oil or fat, (c) fresh or pureed vegetables addition to stage (b) fried vegetables and thorough stirring to produce a mixture, (d) salt addition to the mixture, (e) water addition, (f) the mixture thermal treatment by way of pasteurisation.

EFFECT: invention is aimed at production of a culinary additive with a more natural taste and components formula in the composition because the additive does not contain additionally included preserving agents, chemical additives or food acids.

13 cl, 1 tbl, 2 ex