METHOD OF MANUFACTURING VEGETABLE MARROW PUREE-LIKE VEGETABLE CONCENTRATE Russian patent published in 2008 - IPC A23B7/00 A23L1/212 A23L3/00 

FIELD: food products manufacturing technique.

SUBSTANCE: vegetable marrows, tomatoes, carrots and garlic are washed, inspected, sorted, peeled, crushed, mixed in the proportion of 63.2 : 21.1 : 12.6 : 3.1 and extruded. The obtained vegetable mix is dried up to 68% moisture content by releasing pressure and evaporating the vapours produced. The obtained vegetable puree is enriched with 90% sugar syrup in the amount of 4.7% of the initial vegetable mix weight, 26% sodium chloride solution in the amount of 4.8% of the initial vegetable mix weight and 6% water solution of ethanoic (acetic) acid in the amount of 4.7% of the initial vegetable mix weight, then it is cooked under the pressure of 4700 Pa resulting in puree-like concentrate with final moisture content of 46%, packed, hermetically sealed and sterilized.

EFFECT: the invention allows reducing materials and energy costs of manufacturing vegetable marrow puree-like vegetable concentrate and producing high-quality vegetable marrow puree-like vegetable concentrate with the specified composition and nutritional value.