SEASONING AND METHOD OF PREPARATION THEREOF Russian patent published in 2025 - IPC A23L27/60 A23L21/12 

FIELD: food industry.

SUBSTANCE: seasoning preparation method involves mixing the seasoning base with a thickener and a stabilizer, heating the mixture and drying. Food fibres are used as stabilizer. Said food fibres are pea or oat fibres. Mixing the base with the stabilizer is carried out at room temperature, then the mixture is heated to temperature of 90–93 °C, is boiled with continuous mixing for 5–7 minutes, obtaining a plastic mass, from which bundles with thickness of 1 to 10 mm are formed by extrusion, they are cut into slices and dried for 1–6 hours at temperature of 45–60 °C. Duration and temperature of drying are determined based on the condition that weight fraction of moisture of the slices in the ready product ranges from 30% to 55%. Also disclosed is a seasoning comprising a basic seasoning base, a thickener and a stabilizer and made in the form of slices. Weight fraction of the moisture content of the slices in the finished product ranges from 30% to 55%. Stabilizer is represented by food fibres represented by pea or oat fibres. Said seasoning is produced by the method according to clause 1.

EFFECT: invention is aimed at expansion of the range and improvement of organoleptic properties of the seasoning, increase of consistency stability and organoleptic properties, as well as increase of nutritive value.

14 cl, 5 ex