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

FIELD: food industry.

SUBSTANCE: recipe components are prepared at the following expenditure ratio, weight parts: tomato puree in conversion to 12% dry substances content - 866; mango puree in conversion to 14% dry substances content - 130; garlic puree - 0.3; pumpkin seeds extraction cake - 35; acetic acid in conversion to 80% concentration - 1.95; sugar - 50; salt - 22.7; red hot chilli pepper - 0.3; cinnamon - 1.2; water till the target product yield is equal to 1000. Fresh garlic is strained to produce puree. Ground pumpkin seeds extraction cake is poured with drinking water at a weight ratio equal to nearly 1:5 and maintained for swelling. One mixes the listed components with tomato puree, sugar, salt, red hot chilli pepper and cinnamon, cooks the mixture and adds acetic acid to produce a sauce. The sauce is packed, sealed and sterilised.

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