VEGETABLE 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: scallops- 893; green tomatoes - 500.1; carrots - 70.2-72; bulb onions - 117-118.5; greens - 3.8; vegetable oil - 8.8; pumpkin seeds extraction cake -20.1; tomato paste in conversion to 30% dry substances content - 70; salt - 15; black hot pepper - 0.5; allspice - 0.5; water till the target product yield is equal to 1000. Scallops and green tomatoes are subjected to cutting, soft cooking with acute steam, milling and boiling out under vacuum. Carrots and bulb onions are cut, sauteed 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, salt, hot black pepper and allspice. The produced mixture is packed, sealed and sterilised.

EFFECT: invention allows to produce appetiser preserves with reduced adhesion to container walls.