METHOD OF PRODUCING FOOD PRODUCT CONCENTRATE Russian patent published in 2003 - IPC

FIELD: canned food industry. SUBSTANCE: method involves extracting dry protein semi-finished product with the use of non-polar liquefied gas; mixing said product with other bulk components; preparing aromatized fat and introducing the latter into bulk component; providing repeated mixing and packing. Aromatized fat is produced by introducing into heated refined sunflower oil of dry bulb onion, parsley, and celery. Bulk components include extracted dry protein semi-finished product, egg powder, edible salt, dry whole milk, lactose, pectin and succinic acid. EFFECT: improved organoleptical properties and increased shelf life of concentrate.