CANNED PEA PRODUCTION 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, acid, water, alkaline, and water, with following joining of first extract with solid residue. Swelling procedure may be effected before charging of pea grains by wetting and/or blanching or after filling of cans with pea grains and liquid media during thermal processing. After swelling procedure, pea grain weight is increased by at least 150% as compared to initial weight thereof. EFFECT: reduced additional expenses for obtaining and storing of basic raw material, provision for year-round reprocessing of pea grains and increased yield of final product. 3 cl