RECIPE AND TECHNOLOGY OF HIGH VISCOSITY BROTH FOR THE PREPARATION OF SEMI-FINISHED PASTE SAUCES

Sauces are considered very important in the organization of food of the peoples of the world, they give the product a unique flavor and aroma. Proper selection of products for sauces, their processing and compatibility with food ensure good digestion. According to traditional techniques broths are prepared by grinding the bones, adding water and boiling them on low heat while removing the fat and foam. The chemical composition of the broth testifies to its high nutritional value: dry matter content 6.91%, fat 2.68%, protein 3.78%.