FIELD: food products, manufacturing technique.
SUBSTANCE: method involves washing, inspecting and boiling soft the fruits, sterilising the puree, packing and storing. Prepeeled and shredded to 20-30 mm in size pumpkin and apple fruits are mixed in the proportion of 2:3 and are treated in the extruder with juice squeezing, the obtained pulp is slightly dried. The slightly dried pumpkin-apple puree is enriched with 90% sugar syrup in the amount of 10% to the pumpkin-apple puree weight and condensed milk in the amount of 20% to the pumpkin-apple puree weight, then the obtained mix is heated up to 85°C under the pressure of 10000 Pa to produce puree-like concentrate with 40% humidity.
EFFECT: invention allows improving end product quality, manufacturing puree-like concentrates with the specified composition and nutritional value and reducing materials and energy costs.
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