DESSERT 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: apples - 470.6; blackcurrant - 194.8; 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. Apples and blackcurrants 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 drinking water, sugar, ascorbic acid and cinnamon. The sauce is cooked, homogenised, packed, sealed and sterilised.

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