FIELD: food-processing industry. SUBSTANCE: method involves mixing preliminarily prepared apple and apricot pulp, bee honey, salt, fried ground almond core, eleuterococcus extract, lipid-containing extract of Pythium catenulatum microorganism biomass, cooked oat flakes, 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 dessert product having balance content of basic nutritive substances to be prepared and is adapted to independent subsistence conditions. EFFECT: simplified method, wider range and improved quality of dessert products.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCING FRUIT DESSERT | 2000 |
|
RU2180503C2 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2174760C1 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
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| FRUIT DESSERT PRODUCTION METHOD | 2000 |
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| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
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RU2174799C1 |
| FRUIT DESSERT PRODUCTION PROCESS | 2000 |
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RU2171593C1 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2183091C2 |
