Способ производства стерилизуемых консервов

摘要

FIELD: canned food industry. SUBSTANCE: method involves charging into can solid components including at least one dry vegetable component and liquid media; before introducing of dry vegetable component, recovering it in the presence of preparation produced from Mortierella marburgensis micromycet biomass by predetermined process. EFFECT: reduced consumption of additive preventing dry vegetable components from cooking, reduced influence of additive on flavor of final product and increased color stability of final product.