FIELD: food industry.
SUBSTANCE: functional food product consists of carrots and bulb onions, tomato puree and vegetable oil and additionally contains girasol, above-ground girasol biomass, garlic, salt and citric acid at the following ratio of initial recipe components, wt %: carrots - 12.0-14.0; bulb onions - 2.0-2.5; tomato puree - 10.0-12.0; vegetable oil - 3.0-3.5; girasol - 47.0-50.0; above-ground biomass of girasol - 17.5-23.7; garlic - 1.0-1.2; salt - 0.2; citric acid - 0.1.
EFFECT: invention allows to manufacture a food product with high nutritive and physiological value resulting from a high content of physiologically functional ingredients.
2 ex, 1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURING FOOD PRODUCT BASED ON JERUSALEM ARTICHOKE | 2016 |
|
RU2629218C1 |
| FUNCTIONAL FOOD PRODUCT | 2013 |
|
RU2541385C1 |
| FUNCTIONAL FOOD PRODUCT | 2013 |
|
RU2541308C1 |
| HOMOGENISED VEGETABLE PASTE | 2011 |
|
RU2488323C2 |
| VEGETABLE ENRICHED CAVIAR AND PRODUCTION METHOD THEREOF | 2018 |
|
RU2710786C1 |
| GIRASOL CAVIAR "SPECIAL" | 2015 |
|
RU2601595C1 |
| METHOD OF PRODUCING VEGETABLE PASTE WITH ARTICHOKE | 2008 |
|
RU2359474C1 |
| FORTIFIED PASTA | 2014 |
|
RU2579251C1 |
| METHOD FOR PRODUCTION OF MEAT-AND-VEGETAL FOOD PRODUCTS | 2011 |
|
RU2469559C1 |
| METHOD FOR PRODUCTION OF PRESERVES "FISH WITH VEGETABLE STEW IN POLISH SAUCE" | 2013 |
|
RU2514585C1 |
