FIELD: food industry. SUBSTANCE: dessert is prepared by preliminarily preparing and mixing apple and blackberry purees, bee honey, salt, cashew nuts, eleutherococcus extract, lipid-containing extract of biomass of microorganisms Mortierella elongata, farina groats, and water followed by homogenization, sublimation drying, grinding, and packaging of resulting mixture under aseptic conditions in vacuum in sealed containers made from "Mylar"-type composite film material. EFFECT: enlarged assortment of fruit desserts and also improved balance of components for better use in autonomous existence conditions.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCTION OF FRUIT-BERRY DESSERT | 2000 |
|
RU2172607C1 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2175507C1 |
| FRUIT DESSERT PRODUCTION PROCESS | 2000 |
|
RU2171591C1 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2174779C1 |
| FRUIT DESSERT PRODUCTION PROCESS | 2000 |
|
RU2171599C1 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2174784C1 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2183934C2 |
| FRUIT DESSERT PRODUCTION PROCESS | 2000 |
|
RU2174790C1 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2183074C2 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2190333C2 |
