METHOD FOR MANUFACTURING PRESERVED STEWED FRUIT

摘要

FIELD: preserving and food industry. SUBSTANCE: method involves addition to syrup in preparing stewed fruit the preparation in the amount 0.2- 0.5% by mass pf preserves obtained from biomass of micromycetes Mortierella nigrescens by the designated technology. Invention provides improving organoleptic properties and reducing corrosion activity of the end product. EFFECT: improved manufacturing method. 2 tbl