COMPOSITION OF FLAVORS FOR FLAVORIZING FOOD AND FOOD PRODUCTS

Abstract

The utility model relates to the food industry, specifically to the production of spices, flavorings, and aromatic additives, and substitutes thereof. The technical result provided by the utility model consists of producing a spice composition for flavoring dishes and food products to replace bay leaves, with identical flavor and aromatic qualities, using readily available and economically feasible local raw materials, suitable for preparing a wide range of dishes without causing idiosyncrasy in consumers. The spice composition comprises a mixture of sage or sage leaves, ground ivy leaves, and the bark of 2-3-year-old aspen branches, in the following ratio of components (wt.%): Leaves of medicinal or steppe sage (Salvia officinalis, Salvia stepposa) - 25.0-30.0; Aerial parts of ground ivy (Glechoma hederacea) - 25.0-30.0; Rhizome of calamus (Acorus calamus) - 10.0-25.0; Bark of aspen branches (Populus tremula) 2-3 years old - 25.0-30.0. The mixture is stored in a closed container, in a place protected from light for 3 years. Half a teaspoon of crushed mixture is identical to one dry bay leaf.