FIELD: canned food industry. SUBSTANCE: method involves preparing smooth pea grains in biological maturity stage by swelling procedure; introducing into liquid media preparation produced by sequential extracting of Mortierella spinosa 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. EFFECT: reduced consumption of power for canning process. 3 cl
| Title | Year | Author | Number |
|---|---|---|---|
| CANNED PEA PRODUCTION METHOD | 2002 |
|
RU2218007C1 |
| PEA CANNING METHOD | 2002 |
|
RU2218021C1 |
| PEA CANNING METHOD | 2002 |
|
RU2218001C1 |
| PEA CANNING METHOD | 2002 |
|
RU2218013C1 |
| PEA CANNING METHOD | 2002 |
|
RU2218000C1 |
| PEA CANNING METHOD | 2002 |
|
RU2218002C1 |
| PEA CANNING METHOD | 2002 |
|
RU2218003C1 |
| PEA CANNING METHOD | 2002 |
|
RU2218018C1 |
| PEA CANNING METHOD | 2002 |
|
RU2218022C1 |
| PEA CANNING METHOD | 2002 |
|
RU2218015C1 |
