| 摘要 |
FIELD: food products manufacturing technique. ^ SUBSTANCE: tomatoes, carrots, vegetable marrows, beetroots, onion and paprica are washed, inspected, sorted, sized, peeled, crushed, mixed in the proportion of 33.4 : 25.0 : 16.7 : 8.3 : 8.3 : 8.3 and extruded. The obtained vegetable mix is dried up to 65% moisture content by releasing pressure and evaporating the vapours produced. The obtained vegetable puree is enriched with 90% sugar syrup in the amount of 3.7% of the initial vegetable mix weight, 26% sodium chloride solution in the amount of 3.8% of the initial vegetable mix weight, 6% water solution of ethanoic acid in the amount of 0.5% of the initial vegetable mix weight and vegetable oil in the amount of 6.7% of the initial vegetable mix weight. Then the obtained mix is cooked under the pressure of 2200 Pa resulting in puree-like concentrate with final moisture content of 46%, packed, hermetically sealed and sterilised. ^ EFFECT: invention allows reducing materials and energy costs of manufacturing puree-like vegetable concentrate and producing the puree-like vegetable concentrate with the specified composition and nutritional value. |
