FIELD: canned food industry.
SUBSTANCE: sterilized puree from table beet is fermented with citric acid fermentation fungi of genus Ttichoderma and genus Aspergillus followed by cultural liquid separation. Biomass of Mortierella globalpina micromycete is extracted with non-polar extractant in above-critical state, water, alkali, water, acid, water, alkali, and water. Obtained solid residue is introduced into cultural liquid; cultural liquid in concentrated and introduced into the first concentrate from biomass of Mortierella globalpina micromycete. Prepared raw material is embedded with obtained mixture and boiled down.
EFFECT: target product with improved organoleptic properties.
5 ex
