Davydova O. The elaboration of technology sauces from the stone fruit

The additives of the aromatic raw material (of the leaves of walnut, cherry, currant black, battered, of flowers lime-tree) for the conservation of the biologically active substances of fruits cherry and apricots. Polifenolic complex, carotinoids, viscosity. The sauces technology from the stone fruit were developed and scientifically grounded. Is investigated the influence of aromatic raw material and flour from oats on bioflavonoids cherry and apricots, are determined rational temperature regimes having heated sauces. Experimental lot sauces was produced and TC, ТI were approved. The technology sauces are into production. Economical and social. Public catering