| 摘要 |
FIELD: canned food industry. SUBSTANCE: method involves filling cans with solid components including at least one dry vegetable component and liquid media; sealing and sterilizing; introducing into liquid media composition preparation produced by sequential extracting of Pythium insidiosum micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue. EFFECT: increased color stability of canned food. 2 ex |
