FIELD: food-processing industry, in particular, canned food industry.
SUBSTANCE: method involves preparing beet; rubbing; sterilizing resultant pulp; fermenting and providing joint cultivation thereon of mycelium fungi of Trichoderma and Aspergillus kind of citric acid fermentation; separating and concentrating cultural liquid; introducing resultant concentrate into raw plant material and boiling down; introducing into cultural liquid solid residue produced after sequential extracting of Mortierella reticulata micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline and water. Also introduced into concentrate is 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.
