SEASONING AND THE METHOD OF ITS PREPARATION

Claims

1. A seasoning comprising a seasoning base, a thickener and a stabilizer, and made in the form of slices, characterized in that the moisture content of the slices is 30-55%.

2. A seasoning according to claim 1, characterized in that the base for the seasoning is a finished product selected from ketchup, tomato paste, sauce, or prepared from components selected from the group: a group of tomatoes, and / or carrots, and / or beets, and / or bell peppers, and / or zucchini, and / or eggplant, and / or onions, with the addition of spices selected from black pepper, and / or cloves, and / or salt, and / or paprika, and / or 9% vinegar, or lemon juice.

3. A seasoning according to claim 1, characterized in that the base for the seasoning is a puree prepared from at least one fruit or vegetable, or a mixture thereof.

4. A seasoning according to any one of paragraphs 2 or 3, characterized in that the base for the seasoning contains a preservative.

5. A seasoning according to item 1, characterized in that dietary fiber is used as a stabilizer.

6. The seasoning according to item 1, characterized in that the slices are made in the form of brushwood, or straws, or petals.

7. The seasoning according to paragraph 1, characterized in that the slices are made in the form of rectangular sections, the width of which is at least 2 times greater than their thickness, and the length is not less than the width.

8. The seasoning according to item 1, characterized in that the slices are hermetically sealed.

9. A method for preparing a seasoning, including mixing a basic seasoning base with a thickener and a stabilizer, heating the mixture and drying, characterized in that the mixing of the basic base with the stabilizer is carried out at room temperature, then the mixture is heated to a temperature of 90-93 ° C, boiled with continuous stirring for 5-7 minutes, obtaining a plastic mass, from which bundles of 1 to 10 mm thick are formed by extrusion, they are cut and dried for 1-6 hours at a temperature of 45-60 ° C, while the duration and temperature of drying are determined from the condition that the mass fraction of moisture in the slices in the finished product is 30-55%.

10. The method according to claim 9, characterized in that the base for the seasoning is a finished product selected from ketchup, tomato paste, sauce, or prepared from components selected from the group: a group of tomatoes, and / or carrots, and / or beets, and / or bell peppers, and / or zucchini, and / or eggplant, and / or onions, with the addition of spices selected from black pepper, and / or cloves, and / or salt, and / or paprika, and / or 9% vinegar, or lemon juice.

11. The method according to claim 9, characterized in that the base for the seasoning is a puree prepared from at least one fruit or vegetable, or a mixture thereof.

12. The method according to paragraph 9, characterized in that the cutting of the formed bundles into slices is carried out before drying.

13. The method according to paragraph 9, characterized in that the cutting of the formed bundles into slices is carried out after drying.

14. The method according to paragraph 9, characterized in that dietary fiber is used as a stabilizer.

15. The method according to any of paragraphs 9-14, characterized in that after filling and sealing the container, sterilization is carried out at a temperature of 90-110° for 15-25 minutes, after which it is subjected to natural cooling.