| abstract |
FIELD: 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 |