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

FIELD: food industry.

SUBSTANCE: invention relates to the preserves production technology. The method envisages preparation of recipe components at the following expenditure ratio, weight parts: aubergines - 1086.8; vegetable marrows - 75.8; carrots - 187.3-192.1; bulb onions - 163.95-166; greens - 26.7; pumpkin seeds extraction cake - 31.5; vegetable oil - 66; tomato paste in conversion to 30% dry substances content - 83.9; sugar - 7.6; salt - 12.2; black hot pepper - 0.51; allspice - 0.51; water till the target product yield is equal to 1000. Aubergines, vegetable marrows, carrots and bulb onions are cut, fried in vegetable oil and milled. Greens are milled. One mixes of the listed components (while heated) with tomato paste, sugar, salt, hot black pepper and allspice. In the process of mixing one additionally uses ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling. One performs the produced mixture packing into the container with subsequent sealing and sterilisation.

EFFECT: technology allows to produce new appetiser preserves with low adhesion to container walls.