CONCENTRATE FOR MAKING BROTH, SOUP, SAUCE, GRAVY OR FOR USING IT AS SEASONING AND THAT CONTAINS PARTICLES, GELATIN AND STARCH, METHOD OF ITS PRODUCTION AND APPLICATION

摘要

FIELD: food industry.;SUBSTANCE: invention is intended for use in food industry when making broths, soups, sauces and gravies. Concentrates contain between 20 and 80 wt % of water and between 0.5 and 60 wt % of pieces of greens, vegetables, meat, fish or crustaceans in terms of the total weight of the concentrate, between 15 and 30 wt % of salt and jellifying agent including gelatine in amounts between 0.1 and 10 wt % and starch in amounts between 1.5 and 30 wt % in terms of the concentrate moisture content. Method of production of the concentrate involves mixing all the ingredients, filling packages with the mixture, closing the package, whose thermal treatment stage, for instance pasteurisation is performed before and/or in the course, and/or after filling the package in a temperature range of approximately between 70°C and 90°C.;EFFECT: inventions ensure production of the concentrate with rheological properties of gel with possibility of using partially wet ingredients, stable when transported and stored at ambient temperatures.;17 cl, 4 ex