METHOD OF PROCESSING GREEN-HEAD CABBAGE

摘要

food industry, particularly, preservation of vegetable products by sublimation drying. SUBSTANCE: method includes washing and cleaning of raw material and cutting it into measuring half-finished products. They are ground by screw pressing through perforated diaphragm with addition of 5-8 mas.% of malt extract. Prepared paste-like mixture is frozen with cooling up to temperature minus 20-25 C in vacuum. Then mixture is powdered with moisture content not more 4 mas.%. According to the method, the vegetable product is processed into dry juice. EFFECT: increased food and biological value of product and its stabilized content at prolonged storage life.