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

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, mixing black hot pepper, allspice, cloves, cinnamon and nutmeg, the produced mixture extraction with a non-polar liquefied gas with corresponding miscella separation, garlic straining, sunflower flour pouring with drinking water and maintenance for swelling, garlic and sunflower flour mixing with tomato paste, apple puree, drinking water, sugar and salt, the mixture cooking, addition of acetic acid and homogenisation combined with dispersion of the separated miscella.

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