FIELD: food industry.
SUBSTANCE: fruit, berry or vegetable raw materials used are represented by pumpkins of Michurinskaya Sladkaya or Vitaminnaya variety, carrots of F1 Olimpiyets or Vitaminnaya variety, red beets of Bordo or Renova variety, apples of Sinap Orlovsky or Bogatyr variety, plums of Renclod Michurinsky or Etyud variety, red peppers of Sozvezdiye or Kaliforniyskoye Chudo variety, tomatoes of F1 Chernysh or F1 Polosatik variety, pears of Pamyati Yakovleva or Krasavitsa Chernenko variety, raspberries of Meteor or Peresvet variety, black currants of Perum or Ekzotika variety, sea-buckthorn of Trofimovskaya or Prevoskhodnaya variety, girasol of Interes 21 or Interes variety, kohlrabi, root celeriac and chaenomeles. The said raw materials are sorted, washed, peeled and milled. The raw materials are mixed in the mixer and supplied into the rotor-and-stator dispersing system for the pureed product production. The product is supplied to the vacuum station with a tubular condenser after having been preliminarily heated at a temperature of 60-80°C during 3-7 min under atmospheric pressure. One performs short-time boiling out of the strained mass under residual pressure equal to 41.3-34.6 kPa, temperature not in excess of 70°C, during 8-10 minutes under continuous stirring conditions. The pureed product is packed and sterilised. The fruit, berry or vegetable raw materials are supplied into the mixer in the following combinations: mixture of pumpkins, carrots and chaenomeles or mixture of red beets, apples and plums or mixture of carrots, red peppers, tomatoes, kohlrabi and root celeriac or mixture of apples, plums and tomatoes or mixture of pears, quince and plums or mixture of pears, raspberries and red currants or mixture of apples, sea-buckthorn and carrots or mixture of girasol and apples.
EFFECT: invention allows to produce a pureed product with increased biologically active properties and antioxidant activity.
9 cl, 2 tbl, 8 ex
