| 摘要 |
FIELD: canned food industry. ^ SUBSTANCE: the present innovation deals with cryoconservation technology of juicy plant raw material due to freezing. Before freezing plant raw material should be treated with preparation obtained out of Mortierella humilis micromycete biomass by the preset technology. Then plant raw material should be kept for about 2-5 h. The innovation provides lower decrease of moisture-retaining capacity. ^ EFFECT: more prolonged ultimate terms of storage. |
