| 摘要 |
FIELD: food-processing industry. SUBSTANCE: method involves mixing molded portions of up to 50 mm size with dry flavor components; drying by microwave vacuum method while providing mechanical stirring, with drying process being carried out in several stages: first stage including drying of product having temperature of 40-45 C under pressure in vacuumizer of 100-4,000 Pa, with following drying at temperature of 40-45 C under pressure of 4,000-5,000 Pa, and final stage including drying at temperature of 23-30 C and pressure of 90-100 Pa; stabilizing product in inert gas and providing hermetic packaging. EFFECT: improved organoleptical properties, prolonged shelf life and wider range of products. 2 ex
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