METHOD FOR PRODUCING FRUIT SAUCE Russian patent published in 2016 - IPC A23L23/00 A23L19/10 A23L27/10 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to sauces production technology. Fruit sauce production method envisages ground pumpkin seed extraction cake pouring with potable water at weight ratio of nearly 1:5 and maintenance for swelling, mixing with cherry-plum puree, quince puree, blackthorn berries puree, sugar and salt. Then produced mixture is boiled till dry substances content is nearly 22%, and dill seeds, coriander, cloves, red hot pepper, black hot pepper, CO₂-extract of sea-buckthorn, and estragon are added. Ready product is supplied for canning, sealing, and sterilization.

EFFECT: proposed method for production of fruit sauce allows to manufacture product with high organoleptic properties, reducing pumpkin seed smack without changing adhesion properties in target product.

1 cl, 1 ex