BRIQUETTED FOOD CONCENTRATE Russian patent published in 2001 - IPC

FIELD: food-processing industry. SUBSTANCE: briquetted food concentrate contains following components, used in the ratio of, wt.%: legumes, 61.0-66.0; dried vegetables, 2.5-3.5; salt, 1.0-2.0; ground black pepper, 0.03-0.05; dried protein bouillon, 1.3-1.4; fat, 26.0-28.0; glycerin, 3.0-4.0; and fat antioxidant, preferably butyl hydroxytoluene and/or butyl hydroxyanisole, 0.0050-0.0052. Legumes used in concentrate are pea, soya, kidney beans, or lentils, and dried vegetables are preferably onion and parsley greens. Concentrate is prepared by combined extruding and heating of food product for preserving and preventing from spoilage, with following vacuum package in heat-sealable film. Food concentrate has increased caloricity and improved organoleptical properties. EFFECT: improved quality and prolonged shelf life of product. 3 cl