METHOD FOR PRODUCTION OF VEGETABLE AND VEGETABLE FRUIT BARS FOR FUNCTIONAL, SPORTS AND SCHOOL MEALS Russian patent published in 2020 - IPC A23G3/38 A23G3/48 A23L33/20 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, to production of functional food products. Disclosed is a method for production of a bar of dried vegetal raw materials, in which fresh vegetables and fruits are sorted according to quality, washed with cold running water, vegetables are peeled from peels and seeds and milled in a vegetable cutter on plates with thickness of 2–3 mm, fruits with skins are cut with cubes 1 × 1 cm, then drying in infrared-convective or vacuum drier at temperature of 45 °C to residual moisture content of 10–12 %, then dried ingredients are milled in a mill to powder state and mixed with recipe components at the following initial ratio: sweet dried pepper - 50.0 kg, dried rhubarb - 5.0 kg, food glycerin - 3.0 kg, cereal offal 5.0 kg, salt 1.0 kg, ground allspice 0.1 kg, ground cloves 0.1 kg, citric acid 0.5 kg, ascorbic acid 25 mg, water 35.5 kg or dried sweet peppers - 5.0 kg, dried tomatoes - 50.0 kg, food glycerin - 3.0 g, cereal offal - 5.0 kg, salt - 1.0 kg, ground cloves - 0.1 kg, ground cloves 0.1 kg, citric acid 0.5 kg, ascorbic acid 25 mg, water 35.5 kg, or dried pumpkin 42.0 kg, orange with dried skin 10.0 kg, lemon peeled lemon 5.0 kg, food glycerine 3.0 kg, cereal offal 5.0 kg, citric acid 0.2 kg, ascorbic acid 25.0 g, water 35.5 kg or sweet dried pepper 2.0 kg, dried carrots 45.0 kg, dried apples 12.0 kg, food glycerine 3.0 kg, cereal offal 5.0 kg, citric acid 0.3 kg, ascorbic acid 25.0 g, water 35.5 kg, or lemon with peels dried 5.0 kg, dried beet-root 40.0 kg, dried apples - 11.0 kg, food glycerine - 3.0 kg, cereal offal - 5.0 kg, citric acid - 0.5 kg, ascorbic acid - 25.0 g, water - 35.5 kg, or dried sweet pepper - 5.0 kg, orange with dried skin 5,0 kg, lemon with dried skin 5.0 kg, drained broccoli 40.0 kg, food glycerin 3.0 kg, cereal offal 5.0 kg, salt 1.0 kg, ground sweet pepper 0.1 kg, ground cloves, 0.1 kg, citric acid 0.5 kg, ascorbic acid 25.0 g, water 35.5 kg, bar is formed and cut.

EFFECT: invention allows to produce vegetable and vegetable and fruit bars, including functional ingredients, ensuring functional purpose of this product for almost all population groups, and the functional properties of which are calculated based on the daily requirement for vitamins and vegetable food fibres required by a human being and their content in the components of the bars.

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