FIELD: canning of seed-bearing fruits.
SUBSTANCE: method involves preparing quince fruits; cutting into 2-4 mm thick slices; treating in natural quince juice and adding sweetener on conversion to sugar by sweetness coefficient in an amount of about 7.2 wt% at temperature of 60-75 C during 3-6 min; providing two-staged convective drying at temperature of heat-carrier not in the excess of 90 C and flow rate of at least 40 m3 per 1 kg of prepared quince to residual moisture content of 28-31% and in flow of gaseous heat-carrier combined with pulsed supplying of microwave energy until residual moisture content is 5-7%; packing food product in oxygen-free medium in bags made from composite polymer-foil-polymer material.
EFFECT: provision for obtaining of base product having unique harmonious combination of appearance and consistency of chips and taste and aroma of pulpy canned products.
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