METHOD FOR PHYTOSAUCE PRODUCTION Russian patent published in 2016 - IPC A23L23/00 A23L27/00 

FIELD: food industry.

SUBSTANCE: invention can be used for production of functional purpose sauces. Method for production of phytosauce envisages mixing tomato puree with vegetable puree, adding mixture of sugar and salt in form of water solution with further mixing and boiling out of mixture. Before end of boiling out acetic acid, bulb onions, as well as ground red pepper are added, functional iodine-containing component is introduced. Vegetable puree is represented by carrot puree and/or pureed beets, before end of boiling out ginger and sumac are introduced, functional iodine-containing components are represented by persimmon and feijoa puree and cedar nut kernels cake, preliminarily milled in disintegrator to particle size of 1 mm. Persimmon and feijoa purees taken in ratio 1:5, are introduced at stage of mixing components and cedar nut kernels cake is held for 20-30 minutes in aqueous solution containing sugar and salt before introduction into the mixture. Phytosauce is prepared using following initial components (wt%): tomato puree 15 % 25-35, persimmon and feijoa puree 18-28, vegetable puree (pureed carrot and/or beets) 15-25, sugar - 3-6; salt - 1.5-2.0, acetic acid in conversion to 80 % one is 0.4-0.7, bulb onions - 0.5-1.0.

EFFECT: proposed phytosauce has high organoleptic and rheological properties, as well as increased iodine content in food product.

1 cl, 3 ex