FIELD: food industry.
SUBSTANCE: present invention relates to a method for a food product treatment under high pressure; the product includes a component with high moisture activity. The method involves the food product pressurisation under at least 200 MPa in a liquid mixed with water; the liquid has moisture activity which is no more than 0.98. The food product contains a component with low moisture activity which is less than 0.80 and a component with high moisture activity which is 0.80 - 0.99. The component with low moisture activity immediately contacts with the liquid and encloses the component with high moisture activity.
EFFECT: invention ensures a food product treatment under high pressure without detriment to the structure and appearance of the product.
10 cl, 3 dwg, 1 tbl, 15 ex
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