FIELD: food industry.
SUBSTANCE: invention relates to food industry. According to the proposed method white cabbage is inspected, peeled, washed and cut. Cut cabbage is vacuumised at a residual pressure of 50-100 mm Hg during 10-20 minutes and minced. The produced mass is frozen in a 8 mm thick layer and dried by sublimation till humidity content of the product is 5%.
EFFECT: method allows to decrease puree drying duration and to produce a high quality dietary product.
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