FIELD: technology of producing dessert with more balanced composition of main nutrient substances for using under autonomous conditions of existence. SUBSTANCE: method involves mixing of prepared apple and apricot puree, bee honey, sodium chloride, roasted ground kernels of cashew nuts, extract of Eleutherococcus, lipid-containing extract of biomass of microorganisms Mortierella hygrophila, boiled oat flakes and water. Prepared mixture is subjected to homogenization, sublimation drying, grinding and packaging in sealed package from combined film material "Mailar" type under aseptic conditions in vacuum. EFFECT: broadened assortment of fruit-and-berry desserts; increased balanced composition of prepared product by main nutrient substances and possibility of using it under autonomous conditions of existence.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2174771C1 |
| FRUIT DESSERT PRODUCTION PROCESS | 2000 |
|
RU2171603C1 |
| METHOD OF FRUIT-BERRY DESSERT PREPARING | 2000 |
|
RU2173528C1 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
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| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
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| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
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| 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 |
|
RU2174817C1 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2174784C1 |
