VITAMINISED SCALLOP PASTE PREPARATION 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: scallops - 1284.64; carrots - 102.6-105.23; bulb onions - 81.6-82.7; white vegetables - 26.9-27.3; greens - 4.4; pumpkin seeds extraction cake - 25.18; vegetable oil - 72.8; tomato paste in conversion to 30% dry substances content - 74.5; sugar - 7.6; salt - 15.2; ascorbic acid - 1.03; black hot pepper - 0.505; allspice - 0.505; water till the target product yield is equal to 1000. One performs scallops cutting, frying in vegetable oil, milling and concentration under vacuum till dry substances content is equal to 9-10%. Carrots, bulb onions and white vegetables are cut, fried in vegetable oil and milled. Greens are milled. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes of the listed components (while heated) with tomato paste, sugar, salt, ascorbic acid, hot black pepper and allspice. Then one performs packing, sealing and sterilisation.

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