FIELD: canned food industry, in particular, production of semi-finished garnish potatoes.
SUBSTANCE: method involves washing and inspecting potatoes; treating potatoes with lipid-containing extract of Mortierella spinosa micromycet biomass and holding; providing cleaning, additional cleaning, cutting, frying, packing, and freezing.
EFFECT: improved organoleptical properties of ready product.
1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF SEMI-FINISHED POTATO GARNISH | 2003 |
|
RU2228113C1 |
| METHOD FOR PRODUCTION OF HALF-FINISHED GARNISH POTATO | 2003 |
|
RU2271718C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274322C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2273380C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2273381C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274295C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274296C2 |
| METHOD FOR PRODUCTION OF GARNISH HALF-FINISHED POTATO | 2003 |
|
RU2259143C2 |
| METHOD FOR MANUFACTURING SEMIFINISHED GARNISH POTATOES | 2003 |
|
RU2272526C2 |
| METHOD FOR MANUFACTURING SEMIFINISHED GARNISH POTATOES | 2003 |
|
RU2272527C2 |
