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

FIELD: food industry.

SUBSTANCE: invention relates to the technology of sauces production. The method envisages recipe components preparation, apples thermal treatment and straining, pumpkin blanching and straining. One performs the listed components mixing with honey, dry white wine, lemon juice, table mustard, sugar and black hot pepper, homogenisation, packing, sealing and sterilisation. While the components mixing, one additionally introduces sunflower flour that preliminarily has been poured with dry white wine and maintained for swelling; the components are taken at the specified ratio.

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