METHOD FOR PRODUCING COOKED CARROT MASS Russian patent published in 1995 - IPC

FIELD: food industry. SUBSTANCE: method involves treating carrot with saturated water steam in water-proof reservoir before peeling at 0.6-0.8 MPa pressure during 2-3 min. Pressure is lowered down to the atmospheric one. After being peeled the carrot is cut in pieces and thermally treated by exposing the mixture of carrot pieces and water in 1:0.7 1:1 proportion to steam treatment at 0.1-0.3 MPa during 20-30 min. Boiling down is done many times until dry substance contents in the mixture reaches not less than 65% Steam supply is interrupted after each stage of boiling down carried out in vacuum apparatus during 15-20 min at residual pressure of 0.03-0.041 MPa and steam pressure of 0.1-0.3 MPa, the mixture being kept at constant residual pressure for 30-35 min. A half of the whole quantity of sugar syrup is added at the first boiling down period, the rest being in equal portions to be introduced in each following stage of boiling down. Citric acid is put at the last stage of boiling down. The mixture is homogenized after the terminal stage of boiling down. EFFECT: accelerated production process. 2 cl