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

FIELD: food products manufacturing technique.

SUBSTANCE: eggplants, carrots, tomatoes, onion, paprica and garlic are washed, inspected, sorted, peeled and crushed to 4 - 5 mm in size, mixed in the proportion of 44 : 11 : 22 : 11 : 11 : 1 and extruded. The obtained vegetable mix is dried up to 67% moisture content by releasing pressure and evaporating vapours produced. Then the obtained vegetable puree is enriched with 90% sugar syrup in the amount of 2.44% of the initial vegetable mix weight, 26% sodium chloride solution in the amount of 5.0% of the initial vegetable mix weight, 6% water solution of ethanoic (acetic) acid in the amount of 2.2% of the initial vegetable mix weight and vegetable oil in the amount of 4.4% of the initial vegetable mix weight. The obtained mix is cooked under the temperature of 79°C and pressure of 3200 Pa resulting in puree-like concentrate with final moisture content of 47%, packed, hermetically sealed and sterilised.

EFFECT: reducing material and energy costs for manufacturing of eggplant puree-like vegetable concentrate and production of the concentrate with the specified composition and nutritional value.