| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to the field of vegetable preserves production. The vegetable paste ingredients composition includes the following components (wt %): boiled out vegetable marrows - 73, fried onions - 5, fried carrots - 3, green dill and parsley (fresh or fast-frozen) - 0.3, culinary salt -1.5, ground black pepper -0.05, ground allspice- 0.05, 30% tomato paste - 7, whole-milled chick-pea bean flour with particle size no more than 160 mcm- 5, refined deodorised vegetable oil - 5.1. ^ EFFECT: invention is aimed at extension of the range of available vegetable snack preserves and enables production of a functional food product with improved amino acid and fatty acid composition and improved consistence. ^ 5 tbl, 3 ex |
