METHOD OF MANUFACTURING PUREE-LIKE VEGETABLE CONCENTRATE

FIELD: food products manufacturing technique. ^ SUBSTANCE: method of manufacturing puree-like vegetable concentrate involves washing, inspecting, boiling soft during 6-15 min under the temperature of 90-96°C, pureeing, sterilising the puree, packing and storing. Prewashed, peeled and shredded cabbage, carrots and apples are mixed in the proportion of 83.4:8.3:8.3 and are treated in the extruder with juice squeezing, the obtained pulp is dried up to humidity of 58% by releasing pressure and evaporating the vapors produced. The obtained cabbage-carrot-apple puree is enriched with 90% sugar syrup in the amount of 4.6% to the cabbage-carrot-apple puree weight, 26% solution of sodium chloride in the amount of 6.4% to the cabbage-carrot-apple puree weight and cranberry in the amount of 5% to the cabbage-carrot-apple puree weight, then the obtained mix is heated up to 80°C under the pressure of 4000 Pa to produce puree-like concentrate with 48% humidity. ^ EFFECT: invention allows reducing materials and energy costs and manufacturing puree-like vegetable concentrates with the specified composition and nutritional value. ^ 1 ex