摘要 |
FIELD: production of canned food with the use of dry vegetable raw material. SUBSTANCE: method involves reconstituting dry vegetable components before filling cans in the presence of preparation produced by sequential extracting of Mortierella zychae 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; filling cnas with solid components and liquid media; sealing and sterilizing. EFFECT: reduced usage of additives preventing dry vegetable components from cooking in liquid media of sterilizable canned food, reduced influence of said additives on flavor of final canned food and increased color stability of canned food. |