Sauce base comprises active substances and flavors resulting from pork bones and selected vegetables and spices

摘要

Sauce base comprises active substances and flavors resulting from pork bones, leek, onion, celeriac, green, red and yellow pepper, carrot, tomato, garlic, bay leaf, cloves, juniper berries, marjoram, cinnamon sticks, caraway ), garlic granules, tomato concentrate, sugar, vegetable stock, water and caramel. Sauce base comprises active substances and flavors resulting from the following ingredients (per 20 L): pork bones (5-6 kg), leek (0.8-1.2 kg), onion (1-1.5 kg), celeriac (0.5-1.2 kg), green, red and yellow pepper (0.5-0.8 kg), carrot (0.8-1.5 kg), tomato (0.5-1.8 kg), garlic (0.2-0.4 kg), bay leaf (8-12 g), cloves (12-18 g), juniper berries (15-20 g), marjoram (10-12 g), cinnamon sticks (2-4 kg), caraway (8-15 g), garlic granules (10-15 g), tomato concentrate (1.2-2.1 kg), sugar (0.5-2.3 kg), vegetable stock (15-20 L), water (15-25 L) and caramel (30-50 cL). An independent claim is also included for producing the sauce base by browning the pork bones, browning the vegetables, adding the spices, tomato concentrate and sugar, and adding the vegetable stock, water and caramel.