| 摘要 |
FIELD: canned food industry. SUBSTANCE: method involves introducing solid components, in particular, defrosted vegetable components, which had been frozen entirely or in pieces, and liquid media into can; sealing and sterilizing; introducing into liquid media preparation produced from Mortierella polycephala micromycet biomass by predetermined process. EFFECT: enhanced reliability in preventing defrosted vegetable components from cooking and improved color stability of final product. |
