FIELD: technology of conserved industry. SUBSTANCE: after standard preparation, fruits and/or vegetables are loaded with water in rotor-cavitational extractor. Processing is conducted at step-by-step increasing of cavitation index, and introduction of additional quantities of raw material. Casein is simultaneously introduced with raw material. Upon completion of processing, flavor is introduced in product, and it is prepacked and sterilized. EFFECT: improved organoleptical properties of product due to prevention of its stratification during storage life; broadened range of its versions due to possibility of preparing of jelly-like products.
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