METHOD OF PRODUCING CANDIED BERRY PEEL Russian patent published in 2003 - IPC

FIELD: canned food industry. SUBSTANCE: method involves saturating prepared raw material with carbohydrates; adding preparation produced by sequential extracting of Mortierella alpina micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water; joining first extract with solid residue until dry substance content of raw material is 50-55%; drying to residual moisture content of 20-25%. EFFECT: improved quality of candied berry peel by improved organoleptical properties, and reduced loss of biologically active substances. 3 cl