| 摘要 |
FIELD: canned food industry, in particular, production of canned food with the use of vegetable raw material. SUBSTANCE: method involves filling cans with solid components including at least one dry vegetable component and liquid media; sealing and sterilizing; before can filling procedure, reconstituting dry vegetable components in the presence of preparation produced by sequential extracting of Mortierella sepedonipides micromycet biomass 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: reduced consumption of additives preventing dry vegetable components from cooking in liquid media of sterilizable canned food, increased color stability and flavor of canned food. |
