| 摘要 |
FIELD: food-processing industry. SUBSTANCE: method involves charging into consumer can of solid components including at least one dried vegetable component and liquid media; sealing and sterilizing; before charging basic dried components into cans, reducing said components in the presence of preparation produced by sequential extracting of Mortierella elongata micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, and joining first extract with solid residue. EFFECT: reduced usage of additives preventing dried vegetable components from cooking in media, decreased influence of additives on taste of final product and increased color stability of product. |
