METHOD OF PRODUCTION OF TOMATO PURE-LIKE CONCENTRATE "ADJIKA" Russian patent published in 2008 - IPC A23B7/00 

FIELD: processing technique of food products.

SUBSTANCE: red tomatoes, garlic, cayenne, onions,carrots, green apples, parsley are washed, cut, blended in the proportion of 65.0 : 9.0 : 5.2 : 6.5 : 6.5 : 6.5 : 1.3 and processed in the extruder. The obtained vegetable mix is dried till humidity of 74% by means of pressure release and evaporation of the formed vapours. Into the obtained vegetable pure they introduce 90% sugar syrup in the amount of 1.44% to the initial mass of the vegetable blend, 26% sodium chloride solution in the amount of 3.0% to the initial mass of the vegetable blend, vegetable oil in the amount of 3.3% to the initial mass of the vegetable blend and boil the obtained blend under the pressure of 2900 Pa till obtaining of the pure-like concentrate with the final humidity of 42%, whereupon they perform filling and closure of containers, sterilisation and cooling.

EFFECT: reduction of material and energy expenses for production of tomato pure-like vegetable concentrate and obtaining of tomato pure-like vegetable concentrate with the specified content and nutrition value.