FIELD: food industry.
SUBSTANCE: invention relates to the field of production of instant food products from vegetables and not requiring cooking, baking, frying. Proposed is a method for preparation of a vegetable-based instant product by sublimation, in which preliminary preparation of the main vegetable component in the form of a monoproduct or a combination of products is performed, which are selected from: red sweet pepper, eggplants, tomatoes, green beans, carrots, bulb onions, which includes their cleaning from inedible elements and washing, after which thermal treatment of the main component is carried out: frying or baking with the addition of vegetable oil or without it, with the addition of flavoring agents, either boiling in an aqueous solution with addition of salt or its substitutes, or steaming, or blanching with addition of flavoring agents and spices: salt or its substitutes, sugar or its substitutes or honey or its substitutes, after which the main component is milled, after which the obtained composition is frozen at a temperature of −18 °C for 24 hours, or at a temperature of −32 °C for 8 hours, then the composition is sublimated in a vacuum at a condenser temperature of −43±5 °C, at pressure from 50 to 70 Pa, with temperature dynamics of the heating element of the sublimator shelves from 33 to 43 °C for 24 hours to obtain a product with moisture content of not more than 5 %. After milling, additional components such as garlic and/or bulb onions and/or green onions and/or cilantro greens and/or dill greens and/or basil greens are added to the main component, and/or vegetable oil, and/or soya sauce, and/or starch, and/or sesame seeds, flax seeds, and flavoring additives such as salt, black pepper, ground paprika, sugar and/or honey, allspice, coriander and/or/or khmeli-suneli seasoning.
EFFECT: invention enables to obtain a dried food product of instant preparation of vegetables, characterized by content of vitamins and minerals, food fibers, and also provides reduced time for preparation of dishes using this instant product and versatility of conditions for use of the obtained product, namely use as a main dish, an appetizer/salad, an ingredient for preparation of second courses or soups.
2 cl, 4 ex
