DRESSING BASED ON HERBAL FOOD ADDITIVE AND METHOD OF ITS PREPARATION Russian patent published in 2021 - IPC A23L23/00 A23L33/105 A23L27/10 

FIELD: food.

SUBSTANCE: group of inventions relates to methods of preparation and compositions of sauces based on food additives and can be used in the food industry. The sauce contains the following ratio of the initial components, wt.%: food additive, including substrates of lichen, sphagnum and lingonberries - 20.0-40.0; spices, including the fruits of red mountain ash - 2.5-7.5; spicy herbs - 2.5-7.5; ginger - 2.0-4.0; pepper - 4.0-10.0; acidity regulator - 6.0-10.0; water is the rest. The method for preparing the sauce includes mixing a food additive at a concentration of 20.0 - 40.0 wt.% with water, infusing the resulting mixture and subsequent drying until a dry residue is obtained. When mixing, additional spices are added, represented by the fruits of red mountain ash, herbs, ginger and pepper, an acidity regulator in the indicated concentrations. Drying of the mixture is carried out by freeze-drying.

EFFECT: sauce has vitamin, disinfectant, antibacterial and natural preservative properties, has an adaptogenic effect on the human body during magnetic storms, during mental and physical exertion.

19 cl, 3 tbl, 5 ex