FIELD: food industry.
SUBSTANCE: method for production of pumpkin-lentil pate is proposed, which involves blanching pumpkin at water temperature of 100°C for 4 minutes and lentils cooking at temperature of 100°C for 25 minutes, mixing blanched pumpkin and boiled lentils and milling, adding to the obtained mixture of salt and pepper, citric acid, sunflower oil, the vitamin-mineral complex "VITAWAY", mixture is heated, mixed to a homogeneous mass, packed, sterilized and cooled.
EFFECT: invention is aimed at production of a preserved food with high biological value and taste.
1 cl, 1 dwg, 5 tbl
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