METHOD FOR MAKING POWDERY HALF-FINISHED PRODUCT ON BASE OF MUSHROOMS AND VEGETABLES

摘要

A method for making a powdery half-finished product on the base of mushrooms and vegetables provides for drying prepared components (mushrooms, parsley, parsnip, celery, carrot, onion) in the SHF-field at vacuum up to 50...60 kPa at a temperature of 40...45 DEGREE C up to a remaining moisture content 4...6%.