METHOD FOR PRODUCTION OF SEASONINGS FROM FERMENTED PRODUCTS USING LOW-TEMPERATURE VACUUM DRYING Russian patent published in 2021 - IPC A23L23/00 A23L27/10 A23L27/60 A23L3/40 

FIELD: herbs production.

SUBSTANCE: invention relates to the production of herbs from vegetable raw materials. A method for the production of seasonings from vegetable raw materials using low-temperature vacuum drying is proposed, which provides for grinding the raw materials and vacuum drying, while using a combination of components of fermented and fresh vegetable raw materials, which are ground in a frozen and cooled state to a degree of dispersion from 1 to 10 mm, wherein raw materials with a moisture content above 85% are ground in a frozen state at a temperature not lower than minus 10°C, and raw materials with a moisture content below 85% are ground in a chilled state at a temperature not exceeding 10°C, then the components are mixed, the finished mixture is placed in a vacuum drying chamber, for vacuum drying, the pressure in the chamber is changed stepwise while maintaining a constant temperature of the heating shelves from 30 to 50°C, in the first period of active moisture separation, the pressure is reduced from 760 mm Hg. up to 70-80 mm Hg, in the second period of moderate moisture removal - up to 20-40 mm Hg, and in the third period of additional drying, the pressure is maintained no higher than 10 mm Hg. until the completion of drying, after which, when the mixture is dried to a moisture content of 25-30%, a pasty seasoning is obtained, or when the mixture is dried to a moisture content of 5-10%, followed by grinding to a fineness of no more than 0.9-1 mm, a powdery seasoning is obtained, while plant raw materials are selected from plums, red currants, gooseberries, lingonberries, apples, garlic, beets, cucumbers, horseradish, bell peppers, hot peppers, ginger, mint, parsley, basil, dill and cilantro. The components that make up the seasoning can be ground all together or each, depending on the initial gravity of the feedstock. In this case, the first period of vacuum drying is carried out cyclically, after the pressure in the chamber is reduced to 70-80 mm Hg. the vacuum pump is turned off for 20-25 minutes, then the whole cycle is repeated.

EFFECT: invention allows obtaining a product with increased nutritional value and improved organoleptic characteristics while expanding the scope of consumption of this product.

3 cl, 3 ex