We substantiated scientifically and verified experimentally the choice of technological parameters for the treatment of vegetable raw materials to ensure the realization of their target properties as a structure-forming agent in the technology of milk-vegetable minces. A technological scheme of obtaining puree from carrot or pumpkin or zucchini was developed. The procedure of obtaining puree from vegetables is as follows. Carrot of the Chantenay variety, pumpkin of the Gilea variety or zucchini of the Zolotinka variety are inspected, washed and peeled, shredded in cubes with rib size l=(0,8…1)·10 -2 m and are exposed to thermal treatment (TT) with steam at temperature t = t=108…112 oC for τ=(20…25)·60 s – for carrot and pumpkin and (15…20)·60 s – for zucchini. The vegetables are shredded at temperature t=75…85 oC to the size d=(5…7)·10 -4 m. TT of puree is carried out at temperature t=70…80 oC for τ=(6…7)·60 s at pH of the medium – 3,0…3,4. Puree from vegetables, received by the proposed techniques, has buttering consistence that does not stratify during storage and consequent usage. The accumulation of soluble pectin, which displays the properties of a structure stabilizer and increases viscosity of puree from vegetables, predetermines the expediency of their use in the technology of MVM.