FIELD: canned foods industry. SUBSTANCE: method involves saturating preliminarily prepared raw material (vegetable or seed- bearing fruit) with sugar syrup having dry substance content of 50-75% at temperature below syrup boiling temperature until dry substance content is about 40%; drying until residual moisture content is 20-25%. EFFECT: reduced loss of native biologically active substances, improved chemical composition and increased yield of ready product. 3 cl
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