Seasoning

 

(57) Abstract:

The invention relates to compositions seasoning. New dressing contains soy paste, puree of Jerusalem artichoke and radish, sugar, salt, vegetable oil, and CO2extracts of carrot seed, mustard seed, rice husking bran, fennel, Basil augenringe, creeping thyme and Laurel. The invention has improved organoleptic properties and enriched composition of biologically active substances.

The invention relates to compositions seasoning.

Known condiment containing soy paste, puree of Jerusalem artichoke, sugar, salt, vegetable oil, ground coriander, ground red pepper, artificial flavouring and preservative (EN 2125387 C1, 27.01.1999).

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

The technical result of the invention is the expansion of the range of natural seasonings and receiving seasoning with improved organoleptic properties and shelf life at least 6 months without the use of preservatives.

This result is achieved by the fact that the condiment containing soy paste, puree the but contains mashed radish, and as flavoring additives contains CO2extracts of carrot seed, mustard seed, rice husking bran, fennel, Basil augenringe, creeping thyme and Laurel in the following ratio of components by weight:

soy pasta - 400-424

puree of Jerusalem artichoke - 300-369

mashed radish - 210-235

sugar - 30-30,6

Sol - 28-28,6

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 fennel - 0,02-0,0202

CO2-Basil extract augenringe - 0,01-0,0101

CO2-extract creeping thyme - 0,03-0,0303

CO2-extract Laurel - 0,01-0,0101

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 in order of mention in the boiler stirrer in accordance with traditional technology, and then Packed in consumer packaging.

The lower limit of the content of each of the components is a component calculated by the method of determining the consumption norms of raw materials.

Tasters noted as improving the organoleptic properties more uniform texture and color of the finished product 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 artificial ingredients and preservatives. The shelf life of the proposed seasoning for at least 6 months after pasteurization 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, puree of Jerusalem artichoke, sugar, salt, vegetable oil, and flavoring additives, characterized in that it further comprises a JW who Itza, rice husking bran, fennel, Basil augenringe, creeping thyme and Laurel in the following ratio of components by weight:

Soy pasta - 400-424

Puree of Jerusalem artichoke - 300-369

Mashed radish - 210-235

Sugar - 30-30,6

Sol - 28-28,6

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 fennel - 0,02-0,0202

CO2-Basil extract augenringe - 0,01-0,0101

CO2-extract creeping thyme - 0,03-0,0303

CO2-extract Laurel - 0,01-0,0101

 

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FIELD: liqueur and vodka industry.

SUBSTANCE: vodka comprises the following components per 1000 dal: vanillin 1:100, 0.09-0.11 l; aromatic principle "Black currant" ASG 424 of firm "Reino and Fis", France, 0.09-0.11 kg; 65.8%-th sugar syrup, 11.0-12.0 l; aqueous-alcoholic liquid, the balance, to provide the strength 40%. Proposed invention allows conferring black currant aroma with light chocolate-cognac tint to vodka.

EFFECT: valuable properties of vodka.

4 ex

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