FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, apples thermal treatment and straining and garlic milling. Then the listed components are mixed with tomato puree, dry white wine, vinegar, salt, mustard and black hot pepper. Then one performs homogenisation, thermal treatment, packing, sealing and sterilisation. In the process of mixing one additionally introduces drinking water, sugar and ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling. Vinegar is represented by acetic acid that is introduced into the mixture after thermal treatment; mustard is represented by mustard powder. Thermal treatment is performed by way of cooking before homogenisation; the components are used at the following expenditure ratio, weight parts: apples - 400; garlic - 68.6-72.3; pumpkin seeds extraction cake - 49.1, tomato puree in conversion to 12% dry substances content - 320, acetic acid in conversion to 80% concentration - 8.2, dry white wine - 80; sugar - 80, salt - 20.2;, red hot pepper - 1.4, mustard powder - 7.1, water till the target product yield is equal to 1000.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
