TOMATO 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 recipe components preparation, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with tomato puree, banana puree, sugar and salt, the mixture cooking and addition of acetic acid, allspice, ginger and cardamom. 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; pumpkin seeds extraction cake - 34.9; sugar - 40.4; salt - 27.9; allspice - 9; ginger - 3; cardamom - 1 and water till the target product yield is equal to 1000.

EFFECT: method ensures reduction of adhesion to container walls.