| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to technology of processing vegetable and fruit raw material and can be used in manufacturing of puree-like vegetable concentrate. Method of manufacturing involves washing, inspecting, boiling soft during 6-15 min under the temperature of 90-96°C, pureeing, sterilising the puree, packing and storing. Washed, peeled and shredded vegetable marrows, tomatoes, carrots, onion and paprica are mixed in the proportion of 45:20:14:14:7 and are treated in the extruder with juice squeezing, the obtained pulp is dried up to 60% moisture content by releasing pressure and evaporating the produced vapour. The obtained vegetable puree is enriched with 90% sugar syrup and 26% solution of sodium chloride, vegetable oil and 3% water solution of ethanoic (acetic) acid, ground red pepper and allspice. The obtained mix is cooked under the temperature of 80°C and pressure 3500 Pa to produce puree-like concentrate with final moisture content of 46%. ^ EFFECT: manufacturing of canned food with high digestibility and with reduced materials and energy costs of the production. |
