| 摘要 |
FIELD: preserving technology. SUBSTANCE: method for preserving pea in production of canned food involves usage of smooth-grain strains of pea at biological stage of ripeness. Grains are subjected for swelling in the presence of preparation prepared from biomass of micromycetes Mortierella polycephala by extraction with nonpolar extractant in supercritical state. On this stage the first extract is separated. Then biomass is extracted with water, alkali, water, acid, water, alkali and water. Obtained solid residue is combined with the first extract followed by package with pouring liquid into consumers' containers, sealing and sterilization. EFFECT: enhanced yield of end product. |
