| 摘要 |
FIELD: food-processing industry. SUBSTANCE: method involves introducing into food product composition preparation produced by sequential extracting of Mortierella beljakovae 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. Said preparation is introduced in an amount of at least 0.1 wt%. EFFECT: improved organoleptical properties and prolonged shelf life of food product. |
