Cream-based sauce and method for producing the same

Abstract

The subject of the application is a cream sauce and a method of producing it. The sauce from the cream group is characterized in that it contains hard rennet ripening cheese in the amount of 1.5% - 3.5% by weight, processed cheese in the amount of 5.0% - 9.5% by weight, aqueous solution of lemon juice concentrate in the amount of up to 5.0% by weight, dill needle in the amount of 2.0% - 7.0% by weight, acerola extract in the amount of 0.1% - 1.0% by weight, green tea extract in the amount of up to 0.2% by weight, rockrose in the amount of up to 0.2% by weight, tarragon in the amount of up to 0.2% by weight, nutmeg in the amount of up to 0.2% by weight, hyssop in the amount of up to 0.2% by weight, mint in the amount of up to 0.2% by weight, oregano in the amount of up to 0.2% by weight, thickener in the amount of 0.2% - 2.5% by weight, being a mixture of corn starch in an amount of up to 1.0% by weight, konjac-glucomannan in an amount of up to 1.0% by weight, chestnut flour in an amount of up to 1.0% by weight, acorn flour in an amount of up to 1.0% by weight, arrowroot starch in an amount of up to 1.5% by weight, psyllium husk in an amount of up to 1.0% by weight., wherein all numerical values ​​refer to % by weight of the sauce according to the invention. The method of producing a sauce from the cream group is characterized in that water, UHT cream 30%, ripened hard rennet cheese, processed cheese, aqueous solution of lemon juice concentrate are mixed in the main mixer, seasoned with salt, then cooking is carried out with mixing and grinding at a temperature of 55°C - 75°C, generating a vacuum in the range of -0.2 to -0.5 bar, for 2 - 15 minutes, mixing in the knife speed range of 500 - 1500 rpm, in an additional mixer the ingredients of the natural thickener are mixed with water until homogeneous and added to the main mixer, then cooking is carried out with mixing and grinding at a temperature of 75°C - 95°C, generating a vacuum in the range of -0.2 to -0.5 bar, for 2 - 15 minutes, mixing in the knife speed range of 500 - 1000 rpm. / minute, then a mixture of herbs, spices and extracts is added from the supplementary mixer to the main mixer: pepper, acerola extract, green tea extract, rockrose, tarragon, nutmeg, hyssop, mint, oregano, dill needle, then it is mixed while heating to a temperature of 72°C - 85°C, the temperature is maintained for 1 - 4 minutes, mixing in the knife speed range of 500 - 1000 rpm, then it is packaged, cooled or frozen.