METHOD FOR PRODUCING OF NATURAL CANNED PEA FOOD

FIELD: production of natural vegetable canned foods. ^ SUBSTANCE: method involves using smooth-seeded sorts of pea in their biological maturity stage; subjecting to swelling in polybasic food acid solution; charging swollen pea in conjunction with media into consumer can; sealing and sterilizing. Me...

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Bibliographische Detailangaben
Hauptverfasser:	KVASENKOV O.I, KOGAJ V.S, LITVINOVA L.M
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS 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
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Beschreibung
Zusammenfassung:	FIELD: production of natural vegetable canned foods. ^ SUBSTANCE: method involves using smooth-seeded sorts of pea in their biological maturity stage; subjecting to swelling in polybasic food acid solution; charging swollen pea in conjunction with media into consumer can; sealing and sterilizing. Method allows novel natural canned foods to be produced. ^ EFFECT: increased yield of base product, reduced labor and power consumption under conditions of year-round charging of production, and provision for obtaining of product with reduced corrosion activity with respect to metal cans.