FIELD: food industry. SUBSTANCE: dessert is prepared by mixing preliminarily prepared apple and blackberry purees, bee honey, salt, almond, eleutherococcus extract, lipid-containing extract of biomass of microorganisms Mortierella alpina, farina and water followed by homogenization, sublimation drying, grinding, and packaging of resulting mixture under aseptic conditions in vacuum in sealed containers made from composite "Mylar"-type film material. EFFECT: improved balance of main nutrient components for better use under autonomous existence conditions.
| Title | Year | Author | Number |
|---|---|---|---|
| FRUIT DESSERT PRODUCTION PROCESS | 2000 |
|
RU2171596C1 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2183934C2 |
| FRUIT DESSERT PRODUCTION PROCESS | 2000 |
|
RU2171591C1 |
| FRUIT DESSERT PRODUCTION PROCESS | 2000 |
|
RU2171597C1 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2183072C2 |
| FRUIT DESSERT PRODUCTION PROCESS | 2000 |
|
RU2173064C1 |
| FRUIT DESSERT PRODUCTION PROCESS | 2000 |
|
RU2171594C1 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2190333C2 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2185748C2 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2177231C1 |
