COMPOSITION OF VEGETABLE PASTE INGREDIENTS Russian patent published in 2011 - IPC A23L1/212 

FIELD: food industry.

SUBSTANCE: invention relates to the field of vegetable preserves production. The vegetable paste ingredients composition includes the following components (wt %): boiled out vegetable marrows - 73, fried onions - 5, fried carrots - 3, green dill and parsley (fresh or fast-frozen) - 0.3, culinary salt -1.5, ground black pepper -0.05, ground allspice- 0.05, 30% tomato paste - 7, whole-milled chick-pea bean flour with particle size no more than 160 mcm- 5, refined deodorised vegetable oil - 5.1.

EFFECT: invention is aimed at extension of the range of available vegetable snack preserves and enables production of a functional food product with improved amino acid and fatty acid composition and improved consistence.

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