FIELD: food industry.
SUBSTANCE: invention relates to food industry, namely to production of sauces. Proposed sauce includes pomaces of artichoke, tomato puree, Bulgarian pepper puree, salt, stevioside. In addition, alycha or apple puree, taken in relation to tomato puree as 1:2, is added. Ingredients are taken in following mass ratio, weight%: pomaces of artichoke 30–50, mixture of tomato puree and alycha or apple puree 40–60, Bulgarian pepper puree 9.6, salt 0.39 and stevioside 0.01.
EFFECT: invention allows to increase food density of finished product and improve its organoleptic properties.
1 cl, 2 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| BERRY SAUCE | 2017 |
|
RU2640837C1 |
| PORTIONED FLAVORING VEGETABLE SEASONING, METHOD FOR ITS PREPARATION AND PORTIONING | 2021 |
|
RU2791319C1 |
| PORTION SAUCE | 2022 |
|
RU2804276C1 |
| SEASONING AND METHOD OF ITS PREPARATION | 2023 |
|
RU2820365C1 |
| DESSERT SAUCE WITH POMACES | 2019 |
|
RU2713724C1 |
| "HOT CHERRY PLUM" CONDIMENT | 2006 |
|
RU2342855C2 |
| FISH AND VEGETABLE CUTLETS | 2007 |
|
RU2357486C2 |
| FRUIT-AND-BERRY-AND-VEGETABLE SAUCE | 2010 |
|
RU2447703C1 |
| TOMATO SAUCE PRODUCTION METHOD | 2016 |
|
RU2634963C1 |
| FISH AND VEGETABLE CUTLETS WITH INCREASED NUTRITIOUS VALUE | 2007 |
|
RU2357485C2 |
