| 摘要 |
FIELD: food-processing industry. SUBSTANCE: method involves reducing dried vegetable component, such as green pea, in solution of ammonium persulfate comprising peroxidase; filling cans with receipt components including reduced vegetable component and liquid mediums; pressurizing and sterilizing cans. EFFECT: improved flavor of product, reduced consumption of additive tending to inhibit dried vegetable component cooking. |
