Способ производства стерилизуемых консервов

摘要

FIELD: canned food industry. SUBSTANCE: method involves recovering dry vegetable components in the presence of preparation produced from Morterella reticulata micromycet biomass by predetermined process; introducing recovered vegetable components into product composition. EFFECT: reduced consumption of additive preventing dry vegetable components from cooking, decreased influence of additive upon flavor of final product and increased color stability of final product.