STERILIZABLE CANNED FOOD PRODUCTION METHOD

FIELD: production of canned food with the use of dry vegetable raw material. SUBSTANCE: method involves recovering dry vegetable raw components in the presence of preparation produced by sequential extracting of Mortierella gamsii micromycet biomass with the use of non-polar extractant in above-crit...

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Bibliographische Detailangaben
Hauptverfasser:	KVASENKOV O.I, BARKHATOVA T.V
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: production of canned food with the use of dry vegetable raw material. SUBSTANCE: method involves recovering dry vegetable raw components in the presence of preparation produced by sequential extracting of Mortierella gamsii micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue; introducing recovered vegetable components into product composition. EFFECT: reduced consumption of additive preventing dry vegetable components from cooking, decreased influence of additive on flavor of final product, and increased color stability of final product.