FIELD: food industry, particularly, preparing oils for aromatizing sausages and other food products. SUBSTANCE: ground garlic is treated with liquefied carbon dioxide with temperature of 31-35 C and at pressure of 7.3-15.0 MPa for 0.1-0.8 h. Separation of garlic oil is carried oil at pressure of 2-5 MPa in separator. EFFECT: higher efficiency.
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