FRUIT DESSERT PRODUCTION METHOD Russian patent published in 2002 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves mixing prepared apple and apricot pulp, honey, salt, ground fried almond nut core, eleuterococcus extract, lipid- containing extract of Mortierella exigua microorganism biomass, cooked oat flakes and water; homogenizing produced mixture and providing sublimation drying to moisture content of at least 3.5%; grinding and packing mixture in aseptic conditions under vacuum into hermetically sealed package manufactured from composite Maylar type film. Mixture is prepared from components used in the following ratio, wt%: apple pulp 102600; apricot pulp 36140-40053; honey 58139-64436; salt 419-465; fried ground almond nut core 13632-18466; eleuterococcus extract 510-570; lipid- containing extract of Mortierella exigua microorganism biomass 100-104; cooked oat flakes 26243-31274; water 144550-179200. Method allows fruit dessert with more balanced composition of basic nutrient substances to be produced. Such product is adapted for use under independent subsistence conditions. EFFECT: improved qualities and wider range of products.