FIELD: food industry.
SUBSTANCE: method envisages prepared sweet cherry cutting, convective drying till intermediate moisture content, additional drying in microwave filed till dry substances content is equal to no less than 85%, impregnation with liquid carbon dioxide with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of carbon dioxide, carbon dioxide subliming with simultaneous swelling of sweet cherry. One performs the manufactured product packing it into a package fabricated of a polymer or combined material in an oxygen-free medium.
EFFECT: invention allows to reduce losses of biologically active substances of initial raw materials.
| Title | Year | Author | Number |
|---|---|---|---|
| PULASAN FOOD PRODUCT PRODUCTION METHOD | 2012 |
|
RU2496387C1 |
| PLUM FOOD PRODUCT MANUFACTURE METHOD | 2012 |
|
RU2500176C1 |
| UNABI FOOD PRODUCT MANUFACTURE METHOD | 2012 |
|
RU2500177C1 |
| JAMBUL FOOD PRODUCT MANUFACTURE METHOD | 2012 |
|
RU2500178C1 |
| CORNEL FOOD PRODUCT MANUFACTURE METHOD | 2012 |
|
RU2500179C1 |
| LONGAN FOOD PRODUCT MANUFACTURE METHOD | 2012 |
|
RU2500187C1 |
| STACHYS FOOD PRODUCT MANUFACTURE METHOD | 2012 |
|
RU2496339C1 |
| SCALLOPS FOOD PRODUCT MANUFACTURE METHOD | 2012 |
|
RU2500181C1 |
| PEPINO FOOD PRODUCT MANUFACTURE METHOD | 2012 |
|
RU2500189C1 |
| LUCUMA FOOD PRODUCT MANUFACTURE METHOD | 2012 |
|
RU2496335C1 |
