CANNED PEA PRODUCTION METHOD

FIELD: canned food industry. SUBSTANCE: method involves using smooth pea grains in biological maturity stage subjected to swelling and liquid media comprising preparation produced from Pythium caloratum micromycet biomass by predetermined process. EFFECT: reduced additional expenses for power consum...

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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 using smooth pea grains in biological maturity stage subjected to swelling and liquid media comprising preparation produced from Pythium caloratum micromycet biomass by predetermined process. EFFECT: reduced additional expenses for power consumed for obtaining and storing of final product. 3 cl