FIELD: food industry.
SUBSTANCE: method consists in treatment of small-fruited apples by microwave energy in two stages. At the first stage the fruit is treated till the dry matter content -15.1-19.2%, at the second stage - till the dry matter content 17.1-23.3%. After the first stage of microwave energy treatment the product is strained through the sieve with further separation of cake from the sauce and after the second stage it is packed. The used small fruited apples are rennet, half-cultured.
EFFECT: decrease in labour-output ratio and process duration.
3 tbl
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