FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components, thermal treatment and straining of apples, ground pumpkin seeds extraction cake pouring with dry red wine and maintenance for swelling, the listed components mixing with dry red wine, lemon juice, table mustard, sugar and black hot pepper, the mixture homogenisation, packing, sealing and sterilisation.
EFFECT: method allows to reduce energy intensity of the process and reduce the manufactured target product adhesion to container walls.
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