FIELD: food industry.
SUBSTANCE: invention relates to food industry and food industry, in particular, to a sauce with high protein content. Sauce contains a liquid protein fraction obtained by cooking fish bones, fish scales, shells of crayfishes and shrimps with spices, which are represented by black pepper peel, laurel leaf, baked carrots, onions and celery paste, potato salt and starch amyl acetate AM-1. Initial components are taken at the specified ratio.
EFFECT: invention usage allows to produce a product with high protein content and food value.
1 cl, 3 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| SAUCE | 2021 |
|
RU2793277C1 |
| METHOD OF PRODUCING INSTANT PRODUCTS BASED ON MEAT, FISH OR MUSHROOM PRODUCTS | 2023 |
|
RU2828851C1 |
| MULTI-PURPOSE BROTH FOR SAUCE PREPARATION | 2009 |
|
RU2414144C1 |
| PROTEIN-VITAMIN SOY PRODUCT CALLED "PROBUZHDENIYE SEMYAN" (AWAKENING OF SEEDS), METHOD OF PREPARATION THEREOF, FAST-PREPARATION FOOD PRODUCT, FOOD PRODUCT AND DRY PROTEIN-VITAMIN FOOD PRODUCT | 2003 |
|
RU2271371C2 |
| METHOD FOR PRODUCTION OF PRESERVES "PRAWNS WITH CABBAGES AND TOMATO SAUCE" | 2012 |
|
RU2485865C1 |
| METHOD FOR PRODUCTION OF PRESERVES "SHRIMPS WITH CABBAGES AND TOMATO SAUCE" | 2013 |
|
RU2508857C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "SHRIMPS WITH CABBAGE AND TOMATO SAUCE" | 2005 |
|
RU2301592C1 |
| METHOD FOR PRODUCTION OF PRESERVED "SHRIMPS WITH CABBAGES AND TOMATO SAUCE" | 2015 |
|
RU2582800C1 |
| METHOD FOR OBTAINING PASTE-LIKE PROTEIN MATTER OF PROTEIN FEED OF CRUSTACEA | 0 |
|
SU1720470A3 |
| MAYONNAISE SAUCE | 2019 |
|
RU2733074C1 |
