the object of the application is a process for the production of food product based on \in which the prepared ingredients: cake acid containing flour rye and water, by weight, rye flour: water equal to 30: 25: from 50 to 60 parts by weight of water from 5 to 15 cz.w. vegetables and \/ or fruit: from 10 to 50 cz.w. flour łubinową: from 1 to 10 cz.w. grits: from 25 to 35 cz.w linseed: from 1 to 10 cz.w. sunflower seeds: from 1 to 10 cz.w. sesame seeds: from 1 to 10 cz.w. oatmeal: from 1 to 10 cz.w. while the total content of linseed, sunflower seed, sesame and oatmeal ranges from 25 to 35 cz.w.what months after them, is them to form batonu or cookies, and then formed products makes up, revealing that: preparing cereal buckwheat porridge.jaglaną or their mixture in such a way that the boiling grits in 100°c temperature for 20 minutes, and then is subjected to freeze drying at a temperature of from 20 to 60°c shelves.capacitor temperature from - 50 to - 30 oc and pressure from 0.94 to 3.6 mbar to reduce the water content of less than 7 wt%. preparing vegetables in such a manner that it \"sous vide cooking method\" in the water bath temperature from 55 to 60°c by time from 145 to 155 minutes,and then is subjected to freeze drying vegetables at shelves 20 to 60°c, temperature capacitor from - 50 to - 30 oc and pressure from 0.94 to 36 mbar to reduce the water content of less than 7 wt%. preparing dried fruit or fresh subjected to freeze drying at a temperature of from 20 to 60°c shelf, temperature capacitor from - 50 to - 30 oc and pressure from 0.94 to 36 mbar to reduce the water content of less than 7 wt%.Przedmiotem zgłoszenia jest sposób wytwarzania produktu spożywczego na bazie kaszy, w którym przygotowuje się składniki produktu: ciasto kwaśne zawierające mąkę żytnią oraz wodę w stosunku wagowym mąka żytnia:woda równym 30:25: od 50 do 60 części wagowych wodę: od 5 do 15 cz.w. warzywa i/lub owoce: od 10 do 50 cz.w. mąkę łubinową: od 1 do 10 cz.w. kaszę: od 25 do 35 cz
