PEA CANNING METHOD

摘要

FIELD: canned food industry. SUBSTANCE: method involves using smooth pea grains in biological maturity stage; subjecting pea grains to swelling in the presence of preparation produced from Mortierella alpina micromycet biomass by predetermined process; filling cans with swollen pea grains together with liquid media; sealing and sterilizing. EFFECT: increased yield of final product, provision for prolonged shelf life and year-round production of canned product.