TOMATO 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, sunflower flour pouring with drinking water and maintenance for swelling, the flour mixing with tomato puree, banana puree, sugar and salt, the mixture cooking and addition of acetic acid, red hot pepper, majoram and basil to produce the target product. The components are used at the following expenditure ratio, wt %: tomato puree in conversion to 12% dry substances content - 656.6; banana puree in conversion to 20% dry substances content - 65.7; acetic acid in conversion to 80% concentration - 2.7; sunflower flour - 30.1; sugar - 45.2; salt - 27.9; red hot pepper - 3; majoram - 2; basil - 15; water till the target product yield is equal to 1000.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.