Carrot paste with high fibre content transformed into quality nutritional product

摘要

The invention concerns a product, with the appearance and taste of steak tartare produced from vegetables and an emulsifier, for which a special technique is used whereby the fibre content is considerably increased. Said product is made unctuous by adding an emulsified component, and its antibacterial stability is enhanced by adding an acid. The inventive product through its taste which is close to that of steak tartare enables to supplement the diet of meat eaters with an appreciable amount of vegetable fibres.