FIELD: food industry. SUBSTANCE: dessert is prepared by preliminarily preparing and mixing (in ratio numbers): apple puree 102600-113710, apricot puree 36140-40053, bee honey 58139-64436, salt 419-465, roasted ground filbert kerns 13520-17250, eleutherococcus extract 510- 570, lipid-containing extract of biomass of microorganisms Mortierella exigua 100-104, cooked rice groats 26853-30690, and water 144550-179200. Mixture is then subjected to homogenization, removal of moisture by sublimation drying, grinding, and packaging of resulting mixture under aseptic conditions in vacuum in sealed containers made from composite "Mylar"-type film material. EFFECT: enlarged assortment of fruit desserts and improved balance of major nutrient components enabling use of product in autonomous existence conditions.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
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| FRUIT DESSERT PRODUCTION PROCESS | 2000 |
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| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
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