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

FIELD: food processing.

SUBSTANCE: method of producing of pure-like vegetable concentrate includes washing, inspection, chopping till 4...5 mm, blending, warming up to 70°C, packing into containers, sealing and sterilisation. Initially washed, peeled and chopped eggplants, pumkins, red tomatoes, apples, bell pepper, garlic, parsley, fennel, chili are mixed at the proportion 17.7 : 17.7 : 17.7 : 17.7 : 17.7 : 3.5 : 3.5 : 3.5 : 1.0 and processed in the extruder, the obtained vegetable blend is dried up to humidity of 75% by reducing of pressure and evaporation of the formed vapors. Into the obtained vegetable pure they introduce 90% sugar syrup in the amount of 3.93% to the initial weight of the vegetable blend, 26% sodium chloride solution in the amount of 3.4% to the initial weight of the vegetable blend, 6% water solution of ethanoic acid in the amount of 1.77% to the initial weight of the vegetable blend, vegetable oil in the amount of 7.0% to the initial weight of the vegetable blend and boil the obtained blend at the temperature of 81°C under the pressure of 3800 Pa till producing of pure-like concentrate with the final moisture of 48%.

EFFECT: reduction of material and energy expenses for production of pure-like vegetable concentrates, obtainment of pure-like concentrates of the specified content and nutrition value.