METHOD FOR PRODUCING OF CANNED FOOD WITH THE USE OF PLANT RAW MATERIAL

FIELD: canned food industry. SUBSTANCE: method involves charging into consumer cans solid components including at least one dried plant component and liquid media; sealing and sterilizing; introducing into liquid media preparation produced by sequential extracting of Pythium ultimum micromycet bioma...

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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 FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS SPIRITS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	FIELD: canned food industry. SUBSTANCE: method involves charging into consumer cans solid components including at least one dried plant component and liquid media; sealing and sterilizing; introducing into liquid media preparation produced by sequential extracting of Pythium ultimum micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, and joining first extract with solid residue. EFFECT: increased color stability of canned food. 2 ex