FIELD: canning of seed-bearing fruits.
SUBSTANCE: method involves preparing seed-bearing fruits; removing inedible parts; cutting into pieces having thickness less than 1 mm; saturating with hydrocarbons at temperature of about 35 C in liquid phase having dry substance content of about 35 wt% until dry substance content in raw material is about 30 wt%; drying by infrared radiation method until residual moisture content is about 10%.
EFFECT: provision for obtaining food product having unique harmonious combination of appearance and consistency of chips and taste and aroma of candied fruits.
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