FIELD: canned food industry.
SUBSTANCE: method involves washing raw fruit material; inspecting and saturating with liquefied gas under pressure above atmospheric value. Liquefied gas is selected from the group comprising inert gases, nitrogen, nitrous oxide, carbon dioxide and mixture thereof. Liquefied gas is used in conjunction with mycelium produced by extracting Mortierella spinosa micromycet biomass with the use of liquefied gas. Method further involves relieving pressure to atmospheric value and simultaneously grinding and sterilizing raw material; providing decanting of ground raw material in aseptic conditions in flow of gas released during pressure relief; packing centrifugate in aseptic conditions.
EFFECT: stabilized consistency, enhanced specific aroma, wider range of biologically active substances due to enrichment of base product with vitamins, which are commonly not characteristic of raw material used.
3 ex
