FIELD: food industry.
SUBSTANCE: invention relates to the technology of fresh berries preservation by way of freezing. The method envisages berries preparation by way of maintenance at room temperature in a saturated 70% sucrose solution. Then berries are preliminarily cooled to 0-1°C, quickly frozen at a temperature of minus 24°C till the final temperature in the berries centre is minus 18°C.
EFFECT: invention allows to preserve consumer properties and nutritive value of berries due to dehydration with a sugar solution and freezing at an optimal cryoscopic temperature.
3 dwg, 1 tbl
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