METHOD OF PRODUCING VEGETABLE SAUCE FROM RHUBARB Russian patent published in 2017 - IPC A23L23/00 

FIELD: food industry.

SUBSTANCE: initial components are prepared, and a mixture is composed of them. The mixture is loaded into a mechanoacoustic homogenizer creating an acoustic field with the intensity of 100-500 W/kg of the product, in which grinding, homogenizing and pasteurizing the raw material are carried out simultaneously at the temperature of 80±5°C for 10-15 minutes. The product is prepacked, packaged, labelled and cooled to the temperature of 19±2°C. The vegetable sauce is prepared with the following ratio of the original components, wt %: rhubarb fingers - 62.4; horseradish root - 9.4; garlic - 4.4; granulated sugar - 2.6; food table salt - 1.1; red hot ground pepper - 0.1; water - 20.0.

EFFECT: invention allows to obtain a vegetable sauce resistant to delamination and supplemented with biologically active substances.

1 tbl, 3 ex