FIELD: food industry.
SUBSTANCE: method provides for preparation of apples, cutting them into slices 2-3 mm thick, treatment during 1-2 minutes in natural sea-buckthorn juice at temperature 20-25°C. Then processed slices are frozen till temperature from -15 to -20°C. Then vacuum freeze is performed with background pressure in sublimator within the limits 1-2.2 millimetre of mercury till product final relative humidity 2-5% at product temperature 40-50°C during whole drying process.
EFFECT: apples food product has consistence and appearance of chips, keeps good food value after drying, decreased deformation of obtained food product and number of broken bits.
2 cl, 1 dwg, 1 tbl, 2 ex
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