DRY SPICY-VEGETABLE SEASONING Russian patent published in 2018 - IPC A23L27/10 A23L27/14 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely to a dry spicy vegetable seasoning. Seasoning contains the following ratio of components, grams per 1000 grams of the finished product: coriander – 6.1–9.7; fennel – 52–74; parsley – 120–155; green sweet pepper flakes – 280–365; red sweet pepper flakes – 67–94; garlic – 110–145; khmeli-suneli – 110–140; Adyghe salt – 7.2–12.9; black pepper – 2.7–4.9; white pepper – 2.9–4.8; pepper – 100–175; medicinal crops selected from a number of: thyme, yarrow, sage, sorrel, St. John's wort, chamomile – 130–157. Seasoning ingredients are pretreated, shredded to the size of fractions of spices and medicinal crops from 3 to 3 mm to 6 by 6 mm, drying and mixing. Seasoning has balanced organoleptic and biologically active properties.

EFFECT: dry spicy-vegetable seasoning is offered.

4 cl, 2 tbl