APRICOT FOOD PRODUCT MANUFACTURE METHOD Russian patent published in 2013 - IPC A23L1/212 

FIELD: food industry.

SUBSTANCE: invention relates to fruit processing technology. The method envisages apricot preparation, cutting, convective drying till intermediate moisture content, additional drying in microwave field 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 apricot, the latter packing into package fabricated of a polymer or combined material in an oxygen-free medium.

EFFECT: method allows to reduce losses of biologically active substances of initial raw materials.