FUNCTIONAL PURPOSE SAUCE PRODUCTION METHOD Russian patent published in 2015 - IPC A23L1/39 A23L1/22 

FIELD: food industry.

SUBSTANCE: functional purpose sauce production method envisages mixing of 15%-tomato puree with addition of vegetable puree in the form of carrot or beet-root or aubergine puree, introduction of sugar and salt in the form of water solution into the mixture with its subsequent stirring and boiling out. Before boiling out termination one adds acetic acid, bulb onions as well as ground red pepper, introduces a iodine-containing component represented by feijoa puree and walnut membranes powder. Additionally, before boiling out termination, one adds spices represented by ginger and cloves. Feijoa puree is introduced at the stage of the components mixing; walnut membranes powder is introduced into water solution with sugar and salt. Walnut membranes powder is produced by way of membranes milling into 1-2 mm fraction in the disintegrator.

EFFECT: manufacture of the ready product with increased iodine content and improved rheological properties.

2 cl, 3 ex