FIELD: technology of conservation with using of sugar. SUBSTANCE: prepared raw material is saturated with sugar in syrup with 50-75% content of dry substances by mass at temperature lower than that of syrup boiling. Additionally introduced is salt of polybasic food acid up to content of dry substances in raw material equal to 50-55% by mass. Drying is carried out till moisture content of 20-25%. EFFECT: improved organoleptical properties and reduced losses of biologically active substances. 3 cl
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