| 摘要 |
FIELD: production of canned food with the use of dry vegetable raw material. SUBSTANCE: method involves reconstituting dry vegetable components, before can filling procedure, in the presence of preparation produced by sequential extracting of Mortierella globulifera 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; filling cans with solid components and liquid media; sealing and sterilizing. EFFECT: reduced usage of additives preventing dry vegetable components from cooking in liquid media of sterilizable canned food, reduced influence of additives on flavor of canned food and increased color stability of the latter. |
