METHOD OF PRODUCING FRUIT SAUCE Russian patent published in 2016 - IPC A23L23/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, specifically to technology of producing sauces. Fruit sauce production method involves soaking ground pumpkin seed extraction cake in drinking water at a ratio of about 1:5 and maintenance for swelling, mixing extraction cake, cherry plum puree, quince puree, sugar and salt, cooking produced mixture to content of dry substances of about 22 %, adding dill seeds, cloves, coriander, red hot pepper and black hot pepper. Sauce is then packed, delivered for sealing and sterilisation to produce end product. Composition further includes CO₂-extract of birch leaves, CO₂-extract of horseradish, CO₂-extract of cherry leaves. Components are taken at the specified weight ratio.

EFFECT: invention enables to reduce taste of pumpkin seeds in sauce in comparison to prototype and maintain low adhesion of sauce to container walls.

1 cl