VEGETABLE PASTE PREPARATION METHOD Russian patent published in 2012 - IPC A23L1/212 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. According to the proposed method vegetable marrows, tomatoes, carrots, sweet peppers, bulb onions and red hot peppers are washed, inspected, peeled, milled and mixed in proportion equal to 150:400:150:150:14.5:0.5. The prepared vegetable mixture is heated up to 79°C, maintained during 30-35 minutes, then the vegetable mixture is evaporated (continuously stirred) inside a vacuum chamber under a pressure of 5…6 kPa and at a 32°C thermostating temperature till dry substances content is 32%. Sugar syrup, sodium chloride solution, vegetable oil and water solution of acetic acid are introduced into the evaporated vegetable puree. The prepared vegetable paste is containerised, sealed and sterilised.

EFFECT: method allows to improve the ready product quality due to food and energy value enhancement, produce a specified composition paste adapted to different age groups.

1 dwg, 1 tbl, 1 ex