METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES

摘要

FIELD: technology of canned foods. SUBSTANCE: method includes additional introduction in meat-and-vegetable preserves of food acid salt with polyvalent metal selected from a group of macro- and microelements, and lipid-containing extract of biomass of microorganism Mortierella globulifera. EFFECT: improved organoleptical properties and prolonged storage life of meat-and-vegetable preserves. 2 ex