FIELD: canned food industry.
SUBSTANCE: method involves preparing beet; rubbing; sterilizing resultant pulp; fermenting sterilized beet pulp and providing joint cultivation thereon of mycelium fungi of Trichoderma and Aspergillus kind of citric acid fermentation; separating and concentrating cultural liquid until dry substance content reaches 58-60%; introducing resultant concentrate into raw plant material and boiling down; introducing into cultural liquid solid residue produced after sequential extracting of Pythium catenulatum micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline and water in an amount of 6-8% by weight of dry substances; introducing into concentrate extract produced after extracting of equivalent amount of the same biomass with the use of non-polar extractant in above-critical state.
EFFECT: improved organoleptical properties of base product.
