| 摘要 |
FIELD: canned food industry. SUBSTANCE: method involves recovering dry vegetable components in the presence of preparation produced from Mortierella exigua micromycet biomass before introducing said components into product composition. Preparation is produced by sequential extracting of Mortierella exigua 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: reduced consumption of additive preventing dry vegetable components from cooking, reduced influence of additive on flavor of final product and increased color stability of final product. |
