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

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, apples and apricots boiling out and straining, mixing with drinking water, sugar and ascorbic acid. Then the prepared mass is cooked, homogenised, packed, sealed and sterilised. Then one additionally introduces into the produced sauce cinnamon and ground pumpkin seeds extraction cake that are poured with drinking water and maintained for swelling (before mixing). The sauce is prepared at the following weight ratio of the components: apples - 470.6; apricots - 180.7; pumpkin seeds extraction cake - 30.6; sugar - 123.7; ascorbic acid - 1.1; cinnamon - 0.4; water till the target product is equal to 1000.

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