FIELD: food industry, technology for preserving industry.
SUBSTANCE: invention proposes a method for manufacturing prolonged storage foodstuffs from vegetable raw. Method involves preparing table beet, its rubbing through, sterilizing puree prepared, fermentation in combined culturing mycelial fungi of genus Trichoderma and genus Aspergillus of citric acid fermentation using this puree. Then method involves separation of cultural fluid, its concentrating, addition of the prepared concentrate to vegetable raw and boiling down. Solid residue obtained by successive extraction of micromycetes Mortierella pulchella biomass is added to cultural fluid prepared after extraction with non-polar extractant in supercritical state, water, alkali, water, acid, water, alkali and water. Also, extract prepared after extraction of equivalent amount of the same biomass with a non-polar extractant in supercritical state is added to the concentrate also. Method provides preparing the end product with improved organoleptic properties. Invention can be used in food industry.
EFFECT: improved manufacturing method, improved properties of product.
5 ex
