METHOD FOR PRODUCTION OF FOOD PRODUCT WITH INTERMEDIATE MOISTURE CONTENT Russian patent published in 2011 - IPC A23C19/00 A23L3/40 

FIELD: food industry.

SUBSTANCE: milled food product in the shape of plates, cubes, rectangles (in a 5-70 mm thick layer) is dehydrated in a vacuum dryer in two stages. The first stage is performed at a residual pressure of (4-5) kPa, at a temperature in the drying chamber of (40-50)°C. The first stage duration is 1.5-2 hours. After completion of the first stage one maintains the food product during (30-40) minutes at atmospheric pressure. The second stage is performed at a residual pressure of (9-10) kPa, at a temperature in the drying chamber of (30-40)°C. The second stage duration is 1-1.5 hours.

EFFECT: invention allows to improve organoleptic properties, increase storage life and extend the range.

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