1. A method of producing semi-finished blanched fruit and vegetables with a surface layer of a specific property, comprising: first wash feed, and then begin the process of purification from the skin, this fruit and / or vegetables placed in a hot aqueous solution of sodium hydroxide at a concentration of 3-15% 80-100 ° C and held for 1-5 minutes, then removed, and the raw material is purified from the skin the pressure of 0.2-0.4 MPa water pressure, characterized in that the cleaning process is stopped from the skin at the time of its complete removal from the fetuses and / or vegetables, defined yaemy visually and further washing materials by alkalis do not produce and begin the process of establishing the surface layer specific properties, this peeled fruits and / or vegetables with residues of sodium hydroxide on the surface exposed to aqueous solutions of acids by their simple dipping and soaking in a solution of these acids temperature 2-4 ° C, until complete neutralization of alkali determined indicators known in the art of acid-base balance, e.g., strips of litmus, then dried and semi church Nhat without oxygen at a temperature of 2-4 ° C.2. The method of claim. 1, characterized in that simultaneously with the purification process of fruit and / or vegetables from the skins of blanshirovanie.3 performed. The method of claim. 1, characterized in that the alkali neutralization layer and the creation of certain surface properties, in the form of salts used acids produce odnovremenno.4. . A method according to claim 1, characterized in that for imparting certain properties of the surface layer selection is performed: the necessary nomenclature used acid solution of desired concentration of these acids required Aspect1. Способ получения бланшированных полуфабрикатов из плодов и овощей с поверхностным слоем определенного свойства, включающий: вначале сырье моют, затем начинают процесс очистки от кожицы, для этого плоды и/или овощи помещают в горячий водный раствор
