METHOD FOR PRODUCING OF CANNED FOOD COMPRISING DEFROSTED VEGETABLE COMPONENTS

FIELD: canned food industry. SUBSTANCE: method involves introducing into liquid media preparation produced by extracting of Pythium ultimum micromycet biomass with the use of non-polar extractant. EFFECT: improved quality by preventing defrosted vegetable component from cooking during sterilizing of...

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Bibliographische Detailangaben
Hauptverfasser:	KVASENKOV O.I, LITVINOVA L.M
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	BEER BIOCHEMISTRY CHEMICAL RIPENING OF FRUIT OR VEGETABLES CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS SPIRITS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	FIELD: canned food industry. SUBSTANCE: method involves introducing into liquid media preparation produced by extracting of Pythium ultimum micromycet biomass with the use of non-polar extractant. EFFECT: improved quality by preventing defrosted vegetable component from cooking during sterilizing of canned food.