FIELD: food industry.
SUBSTANCE: invention is implemented by following. One mixes pear, plum, peach and feijoa purees taken in a proportion of 11:3:6:5 (dry matter weight). The puree is homogenised, deaerated, packaged by way of hot filling, vacuum-sealed and pasteurised or sterilised.
EFFECT: fruit cocktail thus produced are noted for a composition balanced in terms of a number of biologically active substances to be used for gerontological dietary alimentation.
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| METHOD OF FRUIT COCKTAIL PRODUCTION | 2009 |
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| METHOD OF FRUIT COCKTAIL PRODUCTION | 2009 |
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| METHOD OF APPLE-AND-FRUIT MIXTURE PRODUCTION | 2009 |
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RU2398417C1 |
