METHOD FOR PRODUCTION OF DRY VEGETABLE PUREE Russian patent published in 2012 - IPC A23L1/212 A23L1/216 A23L1/2165 

FIELD: food industry.

SUBSTANCE: method for production of dry vegetable puree involves raw materials washing, peeling, rinsing, cutting, cooking, mashing and drying. The raw material is represented by girasol tubers combined with potatoes at a ratio of 1:(0.1-10). The raw material tubers undergo steam cleaning, treatment with a solution of citric and ascorbic acids and slicing. Cooking is performed in various vessels with boiled water draining. Then the raw materials are mixed and milled into puree; 0.1% of fats are added to the puree; the produced puree is delivered into a single-mill rotary drum dryer with simultaneous separation of the remaining buds and peel. The produced mixture is additionally dried till production of grit powder with moisture content equal to 8-15%.

EFFECT: invention allows to enhance the ready product quality due to improvement of organoleptic and culinary properties of combined various food products and to expand the range of products intended for usage for dietary and preventive purposes.

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