FIELD: food industry.
SUBSTANCE: method includes preparation of recipe components. Tangerine peels are extracted by liquid nitrogen with corresponding miscella separation. Chicory, apples and chokeberry are mixed. Chicory and apples are cut, dried in microwave oven till residual humidity about 20% at microwave field power providing warming of raw material inside the bits till temperature of 80-90°C during at least an hour. Drying of chokeberry is performed in microwave field till residual humidity about 20% at microwave filed power providing warming of raw material inside the berries till temperature of 80-90°C during at least an hour. Chicory is fried, apples and chokeberry are dried by convective method till residual humidity about 5%. Chicory, apples and chokeberry are mixed. Obtained mixture is impregnated by separated miscella with simultaneous pressure boost. It is followed by 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.
