METHOD OF PRODUCING NATURAL CANNED FOODS OF "GREEN PEA" TYPE

FIELD: canning of plant food products. ^ SUBSTANCE: method involves preparing smooth pea at biological maturity stage for canning procedure; introducing soluble edible salt of polybasic acid into media; charging preliminarily prepared pea and media into cans; sealing and sterilizing; before packing...

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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: canning of plant food products. ^ SUBSTANCE: method involves preparing smooth pea at biological maturity stage for canning procedure; introducing soluble edible salt of polybasic acid into media; charging preliminarily prepared pea and media into cans; sealing and sterilizing; before packing process or simultaneously with sterilizing process, subjecting pea grain to swelling process. ^ EFFECT: wider range of natural canned foods, increased yield of base product, reduced labor and power consumption and provision for year-round employment of production enterprises.