FIELD: food industry.
SUBSTANCE: invention relates to preservation and vegetable dehydration industry. The method envisages cabbage cleaning, inspection, cutting, washing. Then cabbage pieces are vacuumised at a residual pressure of 20-30 mm Hg (2660-3990 Pa) during 10-15 minutes, minced and pressed; the produced juice is frozen and dried by sublimation till moisture content is 3-5%.
EFFECT: invention allows to reduce juice drying duration and produce a high quality dietary dry cabbage juice.
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