VEGETABLE MARROW PASTE PRODUCTION METHOD Russian patent published in 2014 - IPC A23L1/212 

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components at the following expenditure ratio, weight parts: vegetable marrows - 1160.37; sweet pepper - 61.17; carrots - 102.6-105.23; bulb onions - 81.6-82.7; white vegetables - 26.9-27.3; greens - 4.4; pumpkin seeds extraction cake - 25; vegetable oil - 67.3; tomato paste in conversion to 30% dry substance content - 74.5; sugar - 7.6; salt - 15.2; black hot pepper - 0.505; allspice - 0.505; water till the target product yield. Vegetable marrows, carrots, bulb onions and white vegetables are cut and fried in vegetable oil and milled. Sweet pepper and greens are fried in vegetable oil and milled. One mixes the listed components (while heated) with tomato paste, sugar, salt, black hot pepper, allspice and ground pumpkin seeds extraction cake. Before mixing pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The produced mixture is packed, sealed and sterilised.

EFFECT: technology allows to reduce the product adhesion to container walls.