MUSTARD SAUCE PREPARING METHOD

food-processing industry. SUBSTANCE: method involves mixing mustard powder with sugar-and-salt solution; fermenting mixture and adding vegetable oil and pickling vinegar; homogenizing mixture. After fermentation, natural honey, mayonnaise, dry white wine, citric and ascorbic acid, citrus and dill es...

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Bibliographische Detailangaben
Hauptverfasser:	FEDOROVA V.M, PATRUSHEV V.A, PASHCHENKO N.K, ABDRASHITOV A.I, KHOMUTOV V.A
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	food-processing industry. SUBSTANCE: method involves mixing mustard powder with sugar-and-salt solution; fermenting mixture and adding vegetable oil and pickling vinegar; homogenizing mixture. After fermentation, natural honey, mayonnaise, dry white wine, citric and ascorbic acid, citrus and dill essence, preservatives and sauce mass stabilizers. After homogenization, green dill is introduced. Method may be used for preparing sauces, garlic and salad condiments. EFFECT: wider range of flavor condiments such as mustard sauces, improved gustatory qualities and increased nutritive value of product. 10 cl