FIELD: food industry. SUBSTANCE: method involves potato washing, inspection, peeling, trimming and cutting. Then potato is roasted till moisture losses not more than true per cent of roasting losses and no less than up to inactivation of native ferments. After it potato is packed and frozen. EFFECT: higher quality of product at reduced energy content.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCING GARNISH POTATOES | 1998 |
|
RU2135002C1 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATO | 2003 |
|
RU2246230C1 |
| METHOD FOR PRODUCTION OF HALF-FINISHED GARNISH POTATO | 2003 |
|
RU2271720C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2244464C1 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2244462C1 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2244463C1 |
| METHOD FOR PRODUCING OF SEMI-FINISHED POTATO GARNISH | 2003 |
|
RU2228113C1 |
| METHOD FOR PRODUCTION OF HALF-FINISHED GARNISH POTATO | 2003 |
|
RU2271723C2 |
| METHOD FOR MANUFACTURING SEMIFINISHED GARNISH POTATOES | 2003 |
|
RU2272526C2 |
| METHOD FOR MANUFACTURING SEMIFINISHED GARNISH POTATOES | 2003 |
|
RU2272527C2 |
