SAUCE PREPARATION 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, 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, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, garlic and pumpkin seeds extraction cake 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. The components are used at the following expenditure ratio, wt %: garlic - 3.3-3.5; pumpkin seeds extraction cake - 45, tomato paste in conversion to 30% dry substances content - 234, apple puree in conversion to 10% dry substances content - 215.9, acetic acid in conversion to 80% concentration - 5, sugar - 174, salt - 21, black hot pepper - 0.33, allspice - 0.66, cloves - 0.66, cinnamon - 0.66, nutmeg - 0.77, water till the target product yield is equal to 1000.

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