FIELD: food industry. SUBSTANCE: method involves potato washing, inspection, peeling, trimming and cutting. Then potato is subjected to heat treatment no less than up to inactivation of native ferments and not more than to half-finished state. After it, potato is predried not more than till the beginning of the second drying period, packed and frozen. EFFECT: higher quality of product at reduced energy content.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING GARNISH POTATOES | 1998 |
|
RU2135003C1 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2273399C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274326C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274322C2 |
| METHOD FOR MANUFACTURING GARNISH POTATOES | 2003 |
|
RU2272530C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274323C2 |
| METHOD FOR PRODUCTION OF HALF-FINISHED GARNISH POTATO | 2003 |
|
RU2271718C2 |
| METHOD FOR PRODUCTION OF HALF-FINISHED GARNISH POTATO | 2003 |
|
RU2271719C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2244462C1 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274387C2 |
