FIELD: food and canning industry. SUBSTANCE: invention relates to technology of canning industry. Method of production involves the following stages: sterilization of edible beet puree concentrate at contact heating with carbon dioxide at supercritical state, its fermentation at combined culturing mycelial fungi of genus Trichoderma and genus Aspergillus of citric acid fermentation. Then cultural broth is separated and evaporated and gelling concentrate is obtained. Then obtained concentrate is mixed with plant raw puree, obtained mixture is treated by ultrasonic in the presence of enzyme peroxidase and boiled out it to obtain the ready product. Proposed method can be used for production of foodstuffs from different plant raw kinds, for example, apple, pear, berry, squash puree and others. Method ensures to eliminate beet odor of ready product and increase gelling capacity of gelling concentrate. EFFECT: improved organoleptics, decreased consumption of gelling concentrate.
