METHOD FOR PRODUCING FRUIT SAUCE Russian patent published in 2016 - IPC A23L27/12 A23L23/00 

FIELD: food industry.

SUBSTANCE: invention relates to sauces production technology and can be used in development of new compositions of sauces with improved organoleptic and taste indices. Method envisages ground pumpkin seeds extraction cake pouring with drinking water at a ratio of nearly 1:5 and maintenance for swelling, the further the extraction cake mixing with cherry plum puree, quince puree, sugar and salt, the produced mixture till dry substances content is nearly 22%. Then one adds to the obtained mixture of dill seeds, coriander, cloves, red hot pepper, hot black pepper, CO₂-cherry leaves extract, blackcurrant and estragon. One performs packing, sealing and sterilisation of the ready product. All the initial components are used at specified ratio.

EFFECT: method implementation allows to reduce pumpkin seeds savour in the product without changing adhesion properties of finished product.

1 cl