VOLGOGRADSKAYA VEGETABLE PASTE PRODUCTION METHOD Russian patent published in 2014 - IPC A23L1/212 A23L1/06 

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, vegetable marrows, green tomatoes, carrots, white vegetables and bulb onions cutting, sauteing in vegetable oil and milling. Prepared greens are minced. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. According to the recipe ratio, the listed components are mixed with tomato paste, sugar, salt, black hot pepper and allspice. The produced mixture is packaged, sealed and sterilised to produce the target product. The components are used at the following expenditure ratio, weight parts: vegetable marrows - 972.4; green tomatoes - 521; carrots - 107.6-110.4; white vegetables - 32.3-32.9; bulb onions - 74.9-75.8; greens - 7.5; vegetable oil - 96.8; pumpkin seeds extraction cake - 20; tomato paste in conversion to 30% dry substances content - 73.2; sugar - 7.5; salt - 15; black hot pepper - 0.5; allspice - 0.5; water till the target product yield is equal to 1000.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.