PEA CANNING METHOD Russian patent published in 2003 - IPC

FIELD: canned food industry. SUBSTANCE: method involves using smooth pea grains in biological maturity stage; subjecting pea grains to swelling in the presence of preparation produced by sequential extracting of Mortierella parvispora 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; filling cans with swollen pea grains and liquid media; sealing and sterilizing. Pea grains weight is increased by at least 150% after swelling procedure. EFFECT: increased yield of final product and provision for year-round charging of production equipment.