BERRY SAUCE PRODUCTION METHOD Russian patent published in 2025 - IPC A23L23/00 A23L33/125 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to production of preserved products, in particular sauce. Proposed is a method for the production of berry sauce, which includes as a sauce base sea buckthorn puree, which is obtained by blanching sea buckthorn berries with steam for 3-4 minutes and grinding through a sieve, crushed parsley, ginger, erythrite are added to the sea buckthorn puree and subjected to thermal treatment by pasteurisation at temperature of 75-80 °C for 10-12 minutes while stirring, the obtained mixture is cooled, then adding a nut component in the form of cedar nuts subjected to moisture and heat treatment, further mixing and packing, with following ratio of initial components, wt.%: sea-buckthorn puree 81.1-83.3; ginger 1.6-1.7; erythrite 7-8; parsley 1.1-1.2; pine nuts 7-8.

EFFECT: increased content of vitamin C and preservation of useful substances in berry sauce, which will be suitable for people suffering from diabetes.

1 cl, 3 tbl