VEGETABLE PASTE PRODUCTION METHOD Russian patent published in 2015 - IPC A23L1/39 A23L1/212 

FIELD: food industry.

SUBSTANCE: one prepares recipe components with bell pepper and aise-weed. One performs green tomatoes cutting, soft cooking with acute steam, grinding and boiling out under vacuum. Carrots and bulb onions are cut, sauteed in vegetable oil and milled. Greens are milled. One mixes the listed components (while heated) with tomato paste, water concentrate of Iceland moss thalli, salt, black hot pepper and allspice. The prepared mixture is packed, sealed and sterilised. The water concentrate of Iceland moss thalli is manufactured by way of bitterness removal, thalli milling into particles sized 5-7 mm with subsequent boiling at a temperature of 97-99°C during 20-25 minutes with water duty equal to 1:(0.7-0.8). The initial components of vegetable paste are used at the following expenditure ratio, weight parts: green tomatoes - 382.5; aise-weed -162.7; bell pepper - 113.8; carrots - 106.6; bulb onions - 82.3; greens - 12.5; vegetable oil - 14.5; water concentrate of Iceland moss thalli - 20.1; tomato paste in conversion to 30% dry substances content - 75.7; salt - 10.5; black hot pepper - 0.52; allspice - 0.5; water - till the target product yield is equal to 1000.

EFFECT: increase of micronutrients content in the target product and the product structural-and-rheological properties improvement.