PUMPKIN FOOD PRODUCT PRODUCTION METHOD Russian patent published in 2013 - IPC A23L1/212 

FIELD: food industry.

SUBSTANCE: invention relates to a technology for processing vegetables. Pumpkin is prepared. One performs its cutting, convective drying till intermediate moisture content, additional drying in the microwave field till dry substances content is equal to no less than 85%. One proceeds with impregnation with liquid carbon dioxide with simultaneous pressure boost. Pressure is reduced down to atmospheric value with simultaneous freezing of carbon dioxide. Carbon dioxide is sublimed with simultaneous swelling of pumpkin. One performs packaging into a 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.