SAUCE PRODUCTION METHOD Russian patent published in 2013 - IPC A23L1/39 

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components at the following expenditure ratio, weight parts: apples - 640; sunflower flour - 53; lemon juice - 70.3; sugar - 35.1; table mustard - 35.1; black hot pepper - 0.9; dry red wine till the ready product yield is equal to 1000. One performs thermal treatment and straining of apples. One mixes the strained apples with lemon juice, dry red wine, table mustard, sugar and black hot pepper. While mixing, one additionally introduces sunflower flour that has been poured with dry red wine and maintained for swelling. One performs homogenisation, packing and sealing.

EFFECT: method allows to reduce energy intensity of the process and reduce the manufactured target product adhesion to container walls.