FIELD: food-processing industry. SUBSTANCE: method involves reconstituting dry vegetable components, before introducing into canned food composition, in the presence of preparation produced from Morteirella alpina micromycet biomass by predetermined process. EFFECT: reduced usage of additive for preventing dry vegetable components from cooking, reduced influence of additive on flavor of canned food and increased color stability of the latter.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF STERILIZABLE CANNED FOOD | 2002 |
|
RU2218026C1 |
| STERILIZABLE CANNED FOOD PRODUCTION METHOD | 2002 |
|
RU2218024C1 |
| METHOD FOR PRODUCING OF CANNED FOOD COMPRISING DRY VEGETABLE RAW MATERIAL | 2002 |
|
RU2218027C1 |
| METHOD OF PREPARING RAW PLANT MATERIAL FOR JUICE SQUEEZING | 2002 |
|
RU2214113C1 |
| METHOD OF PREPARING RAW PLANT MATERIAL BEFORE JUICE SQUEEZING | 2002 |
|
RU2214126C1 |
| METHOD OF PREPARING RAW PLANT MATERIAL BEFORE JUICING | 2002 |
|
RU2210276C1 |
| METHOD FOR PREPARING OF RAW PLANT MATERIAL BEFORE JUICE SQUEEZING | 2002 |
|
RU2214121C1 |
| METHOD FOR PREPARING OF RAW PLANT MATERIAL BEFORE JUICE SQUEEZING | 2002 |
|
RU2214122C1 |
| METHOD OF PREPARING RAW PLANT MATERIAL BEFORE JUICE SQUEEZING | 2002 |
|
RU2214112C1 |
| METHOD OF PREPARING VEGETABLE MATERIAL BEFORE EXTRACTION OF JUICE | 2002 |
|
RU2211641C1 |
