FIELD: canned food industry and food-processing industry.
SUBSTANCE: method involves preparing beet; rubbing prepared beet; sterilizing resultant puree; fermenting while providing joint cultivation thereon of mycelium fungi of Trichoderma and Aspergillus kinds of citric acid fermentation; separating cultural liquid; concentrating the latter; introducing resultant concentrate into raw plant material; introducing into cultural liquid solid residue produced after sequential extraction of Pythium ultimum micromycet biomass with the use of non-polar extract in above-critical state, water, alkaline, water, acid, water, alkaline, and water; also, introducing into concentrate an 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.
5 ex
