| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to a technology for processing vegetables. The method envisages vegetable marrows 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 vegetable marrows, the latter packing into 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. |
