METHOD FOR MANUFACTURING CANNED VEGETABLE PASTE Russian patent published in 2006 - IPC A23J3/16 A23C7/00 A23L1/20 

FIELD: food industry, canned food industry.

SUBSTANCE: the present innovation deals with techniques to manufacture vegetable snack-type canned food. One should peel, wash, cut and roast vegetables in vegetable oil at 130-140° C. Roasted raw material should be rubbed through the sieve upon triturators up to product's particle size being about 2-3 mm. Soybean grain should be inspected, washed in water at 20-30° C, placed into a tank filled with water for ¼ to be further put into an autocalve for barothermal treatment. Treated grain should be cooled up and reduced upon a cutter up to paste-like state ( at particles size of reduced raw material being 0.2 mm), mixed with the rest components of the formula at the quantity of not less than 30% against the weight of the main raw material to be boiled up to dry substances content according to refractometer being 12.5%. Ready-to-use product in its hot state should be packed into specially prepared cans to be sealed and sterilized at 120° C for 50 min at counter-pressure of 0.25 MPa. Addition of soybean protein paste as a formula component obtained out of soybean grain due to its barothermal treatment according to the following mode , at intensity of pressure decrease being 0.0067 MPa/min, at the quantity of 30% against the weight of the main raw material enables to increase nutritive value of ready-to-use canned food, improve their organoleptic values and decrease cost price.

EFFECT: higher efficiency of manufacturing.

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