FIELD: technology of canned foods industry. SUBSTANCE: method includes additional introduction in meat-and-vegetable preserves of food acid salt with a polyvalent metal selected from a group of macro- and microelements, and lipid-containing extract of biomass of microorganism Mortierella alpina. EFFECT: improved organoleptical properties and prolonged storage life of meat-and-vegetable preserves.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES | 2001 |
|
RU2194412C2 |
| METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES | 2001 |
|
RU2194413C2 |
| METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES | 2001 |
|
RU2194408C2 |
| METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES | 2001 |
|
RU2194410C2 |
| METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES | 2001 |
|
RU2194414C2 |
| METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES | 2001 |
|
RU2194411C2 |
| METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES | 2001 |
|
RU2194409C2 |
| METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES | 2001 |
|
RU2194398C2 |
| METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES | 2001 |
|
RU2194399C2 |
| METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES | 2001 |
|
RU2194404C2 |
