METHOD OF PREPARING CANDIED BERRIES Russian patent published in 2003 - IPC

FIELD: technology of conservation. SUBSTANCE: prepared raw material is saturated with sugar in syrup with 50-75% content of dry substances at temperature lower than that of syrup boiling up to 50-55% content of dry substances in raw material, and dried up to 20-25% of residual moisture content. In syrup added is a preparation produced by successive extraction of biomass of Mortierella strangulata micromycete with nonpolar extracting agent under above-critical condition with water, alkali, water, acid, alkali and water with the following combination of the first extract with hard residue. EFFECT: improved organoleptical properties of candied berries; reduced losses of biologically active substances. 3 cl