FIELD: food industry.
SUBSTANCE: food product is prepared by way of babaco preparation, cutting, convection drying until intermediate moisture content, maintenance under pressure sufficient for liquid phase condition of the water combined with heating. Then follows pressure drop to the atmospheric pressure for babaco heaving, additional drying in a microwave field. Then one may optionally 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 product noted for a unique balanced combination of organoleptic properties of popcorn and fruit salad.
| Title | Year | Author | Number |
|---|---|---|---|
| AONLA FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2410954C1 |
| APPLES FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2409281C1 |
| STRAWBERRY FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2409235C1 |
| LITCHI FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2409292C1 |
| SANTOL FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2409277C1 |
| HORNED MELON FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2409273C1 |
| PULASAN FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2410965C1 |
| RAMBUTAN FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2410978C1 |
| JAMBUL FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2410962C1 |
| PITANGA FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2410966C1 |
