FIELD: food industry.
SUBSTANCE: food product is prepared by way of strawberry preparation, convection drying until intermediate moisture content, maintenance under pressure combined with heating. Then follows pressure drop to the atmospheric pressure for strawberry heaving, additional drying in a microwave field. Strawberry is preliminarily cut in case of necessity. After additional drying one may add flavouring agents to it. One performs packaging it into a package fabricated of a polymer or combined material in an oxygen-free medium.
EFFECT: invention allows to produce a new food product noted for a unique balanced combination of organoleptic properties of popcorn and fruit salad.
| Title | Year | Author | Number |
|---|---|---|---|
| CARAMBOLA FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2410963C1 |
| KAMCHATKA BILBERRY FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2409270C1 |
| ACTINIDIA FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2409980C1 |
| BILIMBI FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2409271C1 |
| GRAPE FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2409266C1 |
| BARBERRY FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2409268C1 |
| BILBERRY FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2410961C1 |
| SAPODILLA FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2410967C1 |
| BABACO FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2409237C1 |
| FEIJOA FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2410958C1 |
