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

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, apples boiling out and straining, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, salt and ascorbic acid. The produced mixture is cooked till dry substances content is equal to nearly 20%. Then one performs straining, homogenisation, packaging and sterilisation to produce the target product.

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