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

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components at the following expenditure ratio, weight parts: pumpkin - 557.1; carrots - 117-120; pumpkin seeds extraction cake - 42.4; cream in conversion to 20% fat content - 51.6; sugar - 101; ascorbic acid - 1.1; water till the target product yield is equal to 10000. Pumpkin is cut, boiled out and strained. Carrots are boiled out and strained. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with cream, drinking water, sugar and ascorbic acid. The listed components are cooked, homogenised, packed, sealed and sterilised.

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