FIELD: food industry.SUBSTANCE: disclosed is method for production of fruit and vegetable sauce of preventive purpose, involving mixing tomato puree with vegetable puree in form of pumpkin one, adding mixture of sugar and salt in form of water solution with further mixing and cooking of mixture, wherein before end of boiling out acetic acid is added, bulb onions, spices, functional additive is introduced. At that, additionally at stage of mixing maize oil is added, and as vegetable puree one additionally uses ground vegetable puree, until end of boiling out ginger and white pepper are introduced as spices, functional additive used is mixture of Chlorella and membrane walnuts powders, taken in ratio of 1:4, functional additive is introduced in aqueous solution together with sugar and salt, at following initial components in sauce, wt%: tomato puree 15% 18-25 ground cherry puree of vegetable 21-28 pumpkin puree 25-30 sugar 3-5 salt 1.5-2.0 acetic acid in conversion to 80% of 0.4-0.7 bulb onions 1.0-1.5 Ginger 0.5-1.0 white pepper 0.1 mixture of Chlorella and Walnut membranes powders 5-8 corn oil 3-5 water is balance. At that, Walnut membranes powder is used obtained by crushing membrane in disintegrator to fraction size of 0.5 mm, and ground fruit vegetable puree preliminary blanched before cooking for 2-3 minutes.EFFECT: invention is aimed at increasing of content of micronutrients in end product and improved structural-mechanical properties of sauce.3 cl, 3 exИзобретение относится к пищевой промышленности. Предложен способ производства плодоовощного соуса профилактического назначения, предусматривающий смешивание томатного пюре с добавлением овощного пюре в виде тыквенного, введение в смесь сахара и соли в виде водного раствора с дальнейшим перемешиванием и увариванием смеси, при этом до окончания уваривания добавляют уксусную кислоту, лук репчатый, специи, вводят функциональную добавку, причем дополнительно на стадии смешивания вводят кукурузное масло, а в качестве
