FIELD: food industry.SUBSTANCE: method for producing broth-seasoning involve, at the beginning of the product preparation, applying baked chicken or beef fat in an amount of 40-50% of the total amount included in the product directly to dry table salt mixed with other dry ingredients. Then the remaining 60-50% of baked chicken or beef fat is added to the resulting mixture and stirred for 3-6 minutes. Thereinafter, liquid ingredients are added to the resulting mixture and boiled with simultaneous stirring, and packed in glass bottles, with the subsequent sterilisation. While performing the sterilisation, the glass bottles with the broth are placed in a metal basket, which is installed inside the autoclave with water preheated to the temperature of 65-70°C, the autoclave is sealed, and heating to the temperature of 100-120°C is carried out. Thereafter the product is maintained at said temperature for 15-30 minutes, then cooled for 15-25 minutes, and the finished production is cured for 5-11 days. The composition of the broth-seasoning ingredients includes salt, chicken or beef fat, refined deodorized vegetable oil, sugar, guar gum, 80% lactic acid, sodium glutamate, yeast extract, starch, sugar, dried powdered chicken meat, flavours, sodium ribonucleotides, dried carrot slices, onion powder, turmeric, sodium benzoate, parsley green, black pepper powder, potassium sorbate, bay leaf, EDTA, 10% beta-carotene, riboflavin, water in the stated ratios.EFFECT: method for producing broth-seasoning provides a concentrated broth-seasoning balanced by the fatty acid composition, as close as possible by taste to freshly brewed broth-seasoning.Изобретение относится к области пищевой промышленности, а более конкретно к технологиям приготовления пищевых продуктов, а именно бульонов, приправ, соусов, и может использоваться при их производстве. Способ производства бульона-приправы предусматривает в начале приготовления продукта нанесение непосредственно на сухую поваренную соль топлено
