FIELD: food industry. SUBSTANCE: method involves drying, milling husks of black currant and rowan melanocarpous berries and extraction of dye. Extraction of dye is carried out twice with 96% ethanol at temperature 50-65 C with holding for 1-1.5 h in each case at constant stirring and settling at temperature 10-20 C for 6-8 h. Then product is concentrated up to the content of dry matter 55-65% by ethanol distilling off under pressure 140-170 mm of mercury column and temperature 30-40 C. Invention provides enhancing the quality of dye and its specific yield in minimal amount of technological procedures used and energy consumption. EFFECT: improved preparing method. 1 tbl, 4 ex
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