Способ производства консервов, содержащих дефростированные растительные компоненты

摘要

FIELD: canned food industry. SUBSTANCE: method involves using solid components, in particular, defrosted vegetable components, which had been frozen entirely or in pieces; introducing said solid components and liquid media into can; sealing and sterilizing; introducing into liquid media preparation produced from Mortierella exigua micromycet biomass by predetermined process. EFFECT: enhanced reliability in preventing defrosted components from cooking and improved color stability of final product.