FIELD: food industry.
SUBSTANCE: invention relates to the food industry. Disclosed is a method of producing a sublimated product from vegetable material, according to which method includes molding an initial product by extrusion into silicone molds, with subsequent freezing in molds and sublimation drying, unloading dried product from mold with subsequent packaging. Prior to shaping the initial raw material into the raw materials, concentration of dry substances is regulated by stepwise addition of prepared water so that concentration of dry substances reaches from 14.0 % to 32.5 %, and pitch is equal to 0.5 %. Sublimation drying is performed at temperature of -18 °C to -35 °C. Product layer thickness in silicone molds ranges from 4 to 8 mm.
EFFECT: invention ensures production of a high-quality ready-to-eat product of a specific shape and size from raw material having different content of dry substances with considerable reduction of energy consumption during its production.
1 cl, 8 ex
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