FIELD: food industry.
SUBSTANCE: method includes extracting jeera by liquid nitrogen with corresponding miscella separation, preparation chicory, its cutting, drying in microwave oven till residual humidity about 20% at microwave field power providing warming chicory till temperature 80-90°C inside the bits during at least an hour and frying. After that drying of grape refuses in microwave oven till residual humidity about 20% at microwave filed power providing warming inside the bits till temperature 80-90° is performed during at least an hour and drying till residual humidity about 5 % by convective method. Chicory is mixed with grape refuses in ratio according to weight 3:2, the obtained mix is impregnated in the separated miscella with simultaneous pressure boost. Depressurisation till atmosphere pressure with simultaneous freezing of mixture and its cryomilling in medium of evolved nitrogen follow.
EFFECT: method allows to produce flavoured drink according to nonwaste technology.
