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 marburgensis 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; filling cans with swollen pea grain and liquid media; sealing and sterilizing. Method allows pea grain weight to be increased after swelling procedure by at least 150% as compared to initial weight. EFFECT: increased yield of final product due to increased pea grain weight and provision for year-round reprocessing of pea grains into canned product.