FIELD: food industry.
SUBSTANCE: disclosed is a method for production of a dietary first course of dried vegetables. Dietary first dish of dried vegetables is a vegetarian borscht. Method comprises sorting fresh vegetables by quality, then washing with cold running water, inedible parts are removed, crushed into cubes, plates, shavings, blanched in boiling salted water until readiness, dried in an infrared-convective dryer at temperature of 45 °C to a residual moisture content of 14%. Vegetables are represented by white cabbages, potatoes, bulb onions, carrots, table beet, green peas, sweet pepper and tomatoes, they are mixed with dill, parsley, and cilantro greens, table salt, citric acid, caraway seeds and cloves. Further, the mixture is packed by 50 g into polypropylene containers with capacity of 300 cm3, with a label and information for consumers. Before the ready meals are consumed, 250 g of 85 °C hot water is added to polypropylene containers with capacity of 300 cm3 and held for 15 minutes for swelling to produce one portion of 300 g. Initial components are taken in the following ratio in %: white cabbages—40; potatoes—20; bulb onions—5; carrots—5; table beet—7; green peas—10; sweet pepper—5; tomato—5; dill greens—0.5; parsley greens—0.5; cilantro greens—0.5; table salt—1; citric acid—0.3; caraway seeds—0.1; cloves—0.1.
EFFECT: invention provides high content of antioxidants, food fibers and low caloric content of the prepared dish, as well as its high organoleptic characteristics.
1 cl
