COMPOSITION OF SPICY HERBS FOR CUISINE PRODUCTS

Abstract

This utility model pertains to the food industry, specifically to culinary extract formulations used as a dry, universal mixture of herb extracts in the preparation of first courses, main courses, and salads, both at home and in catering establishments, as well as in the processing and production of cheeses, pickles, marinating, and smoking of vegetables and meat products. The objective of this utility model is to produce a mixture of herb and vegetable extracts balanced in all organoleptic properties and beneficial health properties for various categories of dishes. The technical result of this utility model is to improve the organoleptic properties of food products through the optimal selection of herbs, spices, and vegetables. The mixture imparts a pleasant aroma and improves the taste of prepared dishes, enriching them with vitamins and minerals beneficial for health.The specified technical result is achieved by the composition of the herb extract for a culinary product containing pepper, garlic, and parsley, according to the utility model, red pepper and additionally celery are added to the herb extract mixture, the components of the extract mixture undergo preliminary processing, grinding, drying and mixing, extraction, filtration, and formation with the following ratio of components, wt.%: Garlic 30 Celery 20 Red pepper 25 Parsley 25.