SAUCE PRODUCTION METHOD Russian patent published in 2014 - IPC A23L1/39 

FIELD: food industry.

SUBSTANCE: invention relates to the sauces production technology. The method envisages preparation of recipe components, thermal treatment and straining of apples, ground pumpkin seeds extraction cake pouring with dry white wine and maintenance for swelling, the listed components mixing with honey, dry white wine, lemon juice, table horseradish and black hot pepper, the mixture homogenisation, packing, sealing and sterilisation. The components are taken at the following expenditure ratio, wt %: apple - 488.4, pumpkin seeds extraction cake - 32.4, honey - 63, lemon juice - 18.8, table horseradish - 225.6, black hot pepper - 0.4, dry white wine till the target product yield is equal to 1000.

EFFECT: method ensures reduction of energy intensity and the manufactured target product adhesion to container walls.