| 摘要 |
FIELD: canning of plant food products. ^ SUBSTANCE: method involves preparing smooth pea at biological maturity stage for canning procedure; introducing soluble edible salt of polybasic acid into media; charging preliminarily prepared pea and media into cans; sealing and sterilizing; before packing process or simultaneously with sterilizing process, subjecting pea grain to swelling process. ^ EFFECT: wider range of natural canned foods, increased yield of base product, reduced labor and power consumption and provision for year-round employment of production enterprises. |
