| 摘要 |
FIELD: canned food industry. SUBSTANCE: method involves recovering dry vegetable components in the presence of preparation produced by sequential extracting of Mortierella dichitoma 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; introducing solid components and liquid media in can; sealing and sterilizing. EFFECT: reduced consumption of additives preventing dry vegetable components from cooking in liquid media, reduced influence of additive on flavor of final product and increased color stability of final product. 2 ex |
