METHOD FOR PRODUCING SOYA-VEGETABLE CANNED FOOD Russian patent published in 2003 - IPC

FIELD: canned food industry. SUBSTANCE: method involves washing, drying and heating soya grain to temperature of 130 C under pressure of up to 0.16 MPa for 5 min, followed with instantaneous pressure release of up to 0.1 MPa; placing processed porous soya grain into package in alternation with receipt components; sealing and directing to sterilization station for 30 min sterilization at temperature of 110 C and under atmospheric pressure of 0.25 MPa. Method allows porous soya grain to be used in preparing canned food. EFFECT: reduced labor intensity and process duration by preliminary preparing of soya grain, and improved quality of canned food.