| 摘要 |
FIELD: food-processing industry, in particular, production of canned snack food from raw plant material. ^ SUBSTANCE: method involves preparing raw plant components; preparing media liquid including flavor, and/or aromatic, and/or biologically active additives and component for preventing plant components from cooking; packing said components into cans; providing pressurization and sterilization. Preparation used as component for preventing plant components from cooking is produced by sequential extracting of Mortierella spinosa with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue. ^ EFFECT: improved organoleptical properties of ready food and minimal changing of taste, color and aroma of plant components in the course of canning. |
