| 摘要 |
FIELD: canned food industry. SUBSTANCE: method involves recovering dry vegetable components in the presence of preparation produced by sequential extracting of Mortierella bainieri 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; charging recovered dry vegetable components into can. EFFECT: increased color stability of final product. |
