FIELD: food industry.
SUBSTANCE: method includes extracting Chinese anise by liquid nitrogen with corresponding miscella separation, preparation of chicory, apples and chokeberries its cutting, drying in microwave field till resudial humidity remains about 20% at microwave field power that provides warming raw materials till temperature 80-90°C inside the bits of chicory and apples, during at least 1 hour, drying in microwave field till residual humidity remains about 20% at microwave power providing warming of the raw materials to the temperature of 80-90°C inside the chokeberries during at least 1 hour. Then chicory is fried, apples and chokeberries are dried till residual humidity about 5% by conventional method, chicory is mixed with apples and chokeberries, the obtained mixture is impregnated with separated miscella with simultaneous pressure boost. Then depressurisation is performed till atmosphere pressure with simultaneous freezing of mixture and cryomilled in medium of evolved nitrogen follow.
EFFECT: method allows to improve organoleptic properties of the target product and exclude waste products formation.
