VEGETABLE FOOD PRODUCT MANUFACTURE METHOD Russian patent published in 2014 - IPC A23L1/212 A23B7/02 

FIELD: food industry.

SUBSTANCE: vegetables are sorted, washed, peeled, cut, blanched; then the raw materials are relocated into a vessel with water solution of taste and aroma ingredients at a temperature of 5-(+15)°C, maintained during 1.5-2.0; then moisture excess is removed by way of drying; before frying, vegetables are frozen during 20-24 hours at a temperature of (-25°C)-(-26°C), then fried by way of cold frying under the impact of vacuum equal to 0.09 MPa at a temperature of vegetable oil equal to 60-100°C till moisture content is equal to 5-10% with subsequent removal of vegetable oil excess by way of centrifugation till vegetable oil content is equal to 3 - 20%.

EFFECT: invention allows to increase vitamin and mineral substances content, preserve organoleptic substances specific to natural vegetables without foreign smells and savours, decrease oil content and exclude carcinogenic substances presence.

3 cl, 2 tbl, 4 ex