VEGETABLE PASTE PREPARATION METHOD Russian patent published in 2009 - IPC A23B4/44 

FIELD: food production process.

SUBSTANCE: vegetable marrows, aubergines, carrots, tomatoes, onions, sweet peppers, garlic and red hot peppers are washed, peeled, cut into 4-5 mm pieces, mixed together in the ratio of 35:18:9:17:8.5:10:2:0.5 and extruder-processed. The resultant vegetable mixture is dried for its moisture content to be 76% by way of pressure release and expulsion of the vapours forming. After that the vegetable puree thus produced is seasoned with 90% sugar syrup in an amount of 3.2% of the vegetable mixture initial weight, 30% water solution of sodium chloride in an amount of 5.9% of the vegetable mixture initial weight, 6% water solution of ethanoic (acetic) acid in an amount of 1.7% of the vegetable mixture initial weight and vegetable (sunflower seed) oil in an amount of 5.2% of the vegetable mixture initial weight. The resultant paste is stewed at a temperature of 72°C under a 1,300 Pa pressure for preparation of the finished product with a moisture content of 65%.

EFFECT: minimisation of material and energy intensity of the vegetable paste preparation process; manufacture of a product whose composition and nutritional value properties exactly conforms with the specifications pre-defined.

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