GLUTEN- AND LACTOSE-FREE MUSHROOM SAUCE AND PROCESS FOR PREPARING THE SAME

Fecha de publicación: 30/09/2021
Fuente: WIPO Wine
The invention relates to a food product as a sauce meant for lactose- and gluten-intolerant persons. According to the invention, the product consists of 30 parts of cultivated edible mushrooms or mushrooms from spontaneous flora, 12 parts of soya milk, 30 parts of sunflower oil, 15 parts of white wine or water, 15 parts of onion, 2 parts of lemon juice, 1 part of yeast as flakes, pepper, mustard as paste, garlic as powder, salt and viscosity enhancing agent, such as potato starch or corn starch, the parts being expressed by mass.