Seasoning

 

(57) Abstract:

The invention relates to compositions seasoning. New dressing contains soy and tomato paste, sugar, salt, vegetable oil, and CO2extracts of carrot seed, mustard seed, rice husking bran, annual wormwood, sage, nutmeg, thyme Marshall, large eucalyptus, oregano and mint longifolia. Seasoning has improved organoleptic properties and enriched composition of biologically active substances.

The invention relates to compositions seasoning.

Known condiment containing soy paste, tomato paste, sugar, salt, vegetable oil, ground coriander, ground red pepper, artificial flavouring and preservative (EN 2125388 C1, 27.01.1999).

The disadvantages of this seasoning is the presence of artificial components and low organoleptic properties.

The technical result of the invention is the expansion of the range of spices from natural raw materials, improved organoleptic properties and obtaining seasoning with a shelf life of at least 6 months without the use of preservatives.

This result is achieved by the fact that the condiment containing soavo is as aromatic additives contains CO2extracts of carrot seed, mustard seed, rice husking bran, annual wormwood, sage, nutmeg, thyme Marshall, large eucalyptus, oregano and mint leaved, and the components have the following proportion by weight:

Soy pasta - 500-531,9

Tomato paste in terms of a 30% solids content - 410-436,2

Sugar - 30-30,6

Sol - 27-27,6

Vegetable oil - 32-32,7

CO2-extract of carrot seeds - 0,3-0,303

CO2-extract mustard seeds - 0,1-0,101

CO2-extract of rice husking bran - 0,1-0,101

CO2-extract of wormwood annual - 0,02-0,0202

CO2-extract Clary sage - 0,02-0,0202

CO2-extract of thyme Marshall - 0,03-0,0303

CO2-extract of eucalyptus large - 0,01-0,0101

CO2-extract of oregano - 0,03-0,0303

CO2-leaved peppermint extract - 0,02-0,0202

This seasoning has a harmonious spicy taste and aroma, does not include artificial components and stored without preservative at least 6 months.

Seasoning is prepared by mixing the components in a predetermined ratio when the sequential introduction into the pot stirrer in order of mention under each of the components corresponds to a product with better organoleptic properties. The upper limit of the content of each component is calculated according to the method of determining the consumption norms of raw materials.

Tasters noted as improving the organoleptic properties of more uniform consistency of the product and its color without inclusions of crushed spices.

The proposed seasoning differs from the most similar analogue repeatedly high content of fat-soluble biologically active substances, has no inhibitory effect on the digestion, due to the lack of preservatives and artificial ingredients. The shelf life of spices is after pasteurization at least 6 months due to the antiseptic properties of the selected combination of CO2-extracts. The seasoning has a high sitosterolaemia during storage, due to the presence in its composition of many natural antioxidants.

Thus, the present invention allows to expand the range of natural seasonings with high organoleptic characteristics, nutritional and biological value and acceptable to puree vegetable seasonings shelf life.

Seasoning containing soy paste, tomato paste, sugar, salt, vegetable mailextracts of carrot seed, mustard seed, rice husking bran, annual wormwood, sage, nutmeg, thyme Marshall, large eucalyptus, oregano and mint leaved, and the components have the following proportion by weight:

Soy pasta - 500-531,9

Tomato paste in terms of 30% solids content - 410-436,2

Sugar - 30-30,6

Sol - 27-27,6

Vegetable oil - 32-32,7

CO2-extract of carrot seeds - 0,3-0,303

CO2-extract mustard seeds - 0,1-0,101

CO2-extract of rice husking bran - 0,1-0,101

CO2-extract of wormwood annual - 0,02-0,0202

CO2-extract Clary sage - 0,02-0,0202

CO2-extract of thyme Marshall - 0,03-0,0303

CO2-extract of eucalyptus large - 0,01-0,0101

CO2-extract of oregano - 0,03-0,0303

CO2-leaved peppermint extract - 0,02-0,0202

 

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4 ex

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