FIELD: canned food industry. SUBSTANCE: method involves using smooth pea grains in biological maturity stage; subjecting pea grains to swelling; preparing liquid media by introducing preparation produced from Mortierella alliaceae micromycet biomass by predetermined process. EFFECT: reduced additional expenses for power consumed for obtaining and storing of basic raw material and increased yield of final product. 3 cl
| Title | Year | Author | Number |
|---|---|---|---|
| PEA CANNING METHOD | 2002 |
|
RU2218019C1 |
| CANNED PEA PRODUCTION METHOD | 2002 |
|
RU2218004C1 |
| CANNED PEA PRODUCTION METHOD | 2002 |
|
RU2218008C1 |
| CANNED PEA PRODUCTION METHOD | 2002 |
|
RU2218006C1 |
| CANNED PEA PRODUCTION METHOD | 2002 |
|
RU2218010C1 |
| CANNED PEA PRODUCTION METHOD | 2002 |
|
RU2218009C1 |
| CANNED PEA PRODUCTION METHOD | 2002 |
|
RU2218005C1 |
| CANNED PEA PRODUCTION METHOD | 2002 |
|
RU2218007C1 |
| CANNED PEA PRODUCTION METHOD | 2002 |
|
RU2218023C1 |
| METHOD FOR PREPARING PEA PRESERVES | 2002 |
|
RU2218819C1 |
