FIELD: food industry.SUBSTANCE: present invention relates to the preserved appetisers production technology. One described a vitaminised scallop paste production method envisaging preparation of recipe components, scallops, cutting, soft cooking with acute steam, grinding and concentration under vacuum till dry substances content is 9-10%, carrots and bulb onions cutting, frying in vegetable oil and grinding, frying in vegetable oil and grinding sweet pepper, browning wheat flour, grinding greens, mixing the said components (while heated) with tomato paste, salt, ascorbic acid, black hot pepper and allspice, packing the produced mixture, sealing and sterilisation the method specificity is as follows: in the process of mixing one additionally uses ground pumpkin seeds extraction cake that is poured prior to mixing with drinking water and maintained for swelling the components are used at the following expenditure ratio, weight parts: scallops - 1210 sweet pepper - 56.3 carrots - 66.9-68.62 bulb onions - 127.5-129.13 greens - 4.4 wheat flour - 9.1 pumpkin seeds extraction cake - 24.2 vegetable oil - 67 tomato paste in conversion to 30% dry substance content - 71.2 salt - 15.2 ascorbic acid - 1.03 black hot pepper - 0.505 allspice - 0.505 water till the target product yield is equal to 1000.EFFECT: production of new vegetable paste with reduced adhesion to container walls.Настоящее изобретение относится к технологии производства закусочных консервов. Описан способ выработки икры патиссоновой витаминизированной, предусматривающий подготовку рецептурных компонентов, резку, разваривание острым паром, измельчение и концентрирование под вакуумом до достижения содержания сухих веществ 9-10% патиссонов, резку, обжаривание в растительном масле и измельчение моркови и репчатого лука, обжаривание в растительном масле и измельчение перца сладкого, пассерование пшеничной муки, измельчение зелени, смешивание перечисленных компонентов при нагревании с томатной пастой, солью, аскорби
