FIELD: food processing industry, in particular method useful in production of fool semi-finished product.
SUBSTANCE: claimed method includes application of dozed amount of fruit-and-berry base and dry component, obtained by starch and sugar blending. As fruit-and-berry base component selected from group containing liquid natural fruit or berry juice, concentrated juice or syrup packed into foil vacuum packing is used. Dry component is packed into vacuum packing. Both components are packed into conjoint hard packing. Additionally dried fruits and berries are packed into vacuum packing and placed into conjoint hard packing.
EFFECT: food semi-finished product of improved organoleptic properties.
3 cl, 1 tbl
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