METHOD OF PRODUCTION OF TOMATO SOUCE Russian patent published in 2008 - IPC A23B7/00 

FIELD: food processing.

SUBSTANCE: tomatoes, parsley, celery, onions, garlic and black pepper are washed, peeled, chopped, blend at the proportion of 71.26 : 4.75 : 4.75 : 14.25 : 4.75 : 0.24 and processed in the extruder, the obtained vegetable blend is dried till the humidity of 73% by reduction of pressure and evaporation of the formed vapors, then into the obtained vegetable pure they introduce 90% sugar syrup in the amount of 2.64% to the initial weight of the vegetable blend, 26% sodium chloride solution in the amount of 6.39% to the initial weight of the vegetable blend, 6% water solution of ethanoic acid in the amount of 0.71% to the initial weight of the vegetable blend and boil the obtained blend under the pressure of 3400 Pa till producing of tomato souce with the final humidity of 44%, after that it is packed into containers, sealed and sterilised.

EFFECT: reduction of material and energy expenses for production of tomato souce, obtainment of tomato souce of specified content and nutrition value.

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