| 摘要 |
FIELD: canned food industry. SUBSTANCE: method involves recovering dry vegetable components in the presence of preparation produced by sequential extracting of Mortierella jenkinii 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; introducing solid components and liquid media into can; sealing and sterilizing. EFFECT: reduced consumption of additives preventing dried vegetable components from cooking in liquid media, reduced influence of additives on flavor of final product, and increased color stability of final product. 2 ex |
