FIELD: food-processing industry. SUBSTANCE: method involves postharvest gagging of potato tubers; washing and slight freezing to depth of cambial layer; performing simultaneously throwing out of tuber surface and peeling; freezing to full depth and directing for low-temperature storage. Slight freezing and full depth freezing are performed by means of natural cold. Method is used for preparing potato for storage and obtaining product ready for culinary treatment. EFFECT: improved nutritive qualities and reduced loss of product.
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