FIELD: food concentrates industry. SUBSTANCE: method involves impregnating raw material with liquid carbon dioxide at pressure above atmospheric pressure; relieving pressure to the value of atmospheric pressure in two stages: at the first stage, during foaming or swelling, pressure drop rate is set to the value preventing moisture from freezing, at the second stage pressure drop rate is set to the value providing moisture freezing. Moisture is removed by sublimation under vacuum. EFFECT: increased efficiency and improved quality of material by retention of eating properties.
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