FIELD: canned food industry.
SUBSTANCE: method involves washing and inspecting potatoes; treating potatoes with lipid-containing extract of Mortierella indohii micromycet biomass and holding; providing cleaning, additional cleaning, cutting, frying, vacuum packing, pressurizing and pasteurizing.
EFFECT: improved organoleptical properties of ready product.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF GARNISH POTATO | 2003 |
|
RU2264739C2 |
| METHOD FOR PRODUCTION OF GARNISH POTATO | 2003 |
|
RU2259140C2 |
| METHOD FOR PRODUCTION OF GARNISH POTATO | 2003 |
|
RU2259139C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274280C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274375C2 |
| METHOD FOR PRODUCING OF GARNISH POTATO | 2003 |
|
RU2255599C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2273378C2 |
| METHOD FOR PRODUCTION OF GARNISH POTATO | 2003 |
|
RU2262272C2 |
| METHOD FOR PRODUCING OF POTATO GARNISH | 2003 |
|
RU2228111C1 |
| METHOD FOR PREPARING OF GARNISH POTATOES | 2003 |
|
RU2243697C1 |
