FIELD: food-processing industry. SUBSTANCE: method involves mixing preliminarily prepared apple and apricot pulp, bee honey, salt, fried ground Lambert nut core, eleuterococcus extract, lipid-containing extract of Mortierella bainieri microorganism biomass, cooked semolina, and water; homogenizing resultant mixture; removing moisture therefrom by sublimation drying method; packing in aseptic conditions under vacuum into package manufactured from composite film material of Maylar type. Method allows fruit dessert product having balanced content of nutrient substances to be obtained and is adapted to independent subsistence conditions. EFFECT: simplified method, wider range and improved quality of fruit dessert products.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF FRUIT-BERRY DESSERT PREPARING | 2000 |
|
RU2173525C1 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2183069C2 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2183070C2 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2182441C2 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2174759C1 |
| FRUIT DESSERT PRODUCTION PROCESS | 2000 |
|
RU2171589C1 |
| METHOD OF PRODUCING FRUIT DESSERT | 2000 |
|
RU2180501C2 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2174798C1 |
| FRUIT DESSERT PRODUCTION PROCESS | 2000 |
|
RU2173065C1 |
| METHOD OF FRUIT-BERRY DESSERT PREPARING | 2000 |
|
RU2172606C1 |
