| 摘要 |
FIELD: canned food industry. SUBSTANCE: method involves using smooth pea grains in biological maturity stage; subjecting pea grains to swelling procedure in the presence of preparation produced by sequential extracting of Mortierella minutissima micromycet biomass with the use of non- polar extractant in above-critical state, water, acid, water, alkaline, and water, with following joining of first extract with solid residue; providing swelling operation before filling of cans with pea grains by wetting and/or blanching or after filling of cans with pea grains together with liquid media during sterilization by thermal processing. Method allows yield of canned food to be increased due to increased weight of pea grains upon swelling procedure by at least 150% as compared to initial weight. EFFECT: reduced consumption of power for obtaining and storing of basic raw material and provision for continuous reprocessing of pea grains. 3 cl |
