| abstract |
FIELD: food production process. n SUBSTANCE: production method of mashed products based on artichoke for dietary feeding with usage of vegetables and/or non-acid grades fruits with pH 5.6-5.8 comprises sorting, washing raw material, rinsing it for 6-10 minutes with CO 2 solution obtained by bubbling the latter in water at pressure of 0.1 MPa for surface disinfection, separately dispersing initial components to puree condition with size of particles 0.03-0.05 mm, finishing and mixing according to the formula. Artichoke puree takes up minimum 50% of total mass. Finished product is heated to temperature of minimum 85°C, packed, vacuum-sealed and sterilised. Vegetables can be represented by pumpkin, carrot, aubergines, and fruits can be represented by pear, bananas, persimmon. When mixing artichoke puree with vegetable puree, salt is added in amount of about 0.5% of the total weight. n EFFECT: preserving food and taste properties of raw material, excluding waste. n 4 cl, 1 ex |