FIELD: canned food industry, in particular, production of semi-finished garnish potatoes.
SUBSTANCE: method involves washing and inspecting potatoes; treating potatoes with eicosapentaenic acid used in an amount of 0.1-1·105 mg/t and holding for about 8 hours; providing cleaning, additional cleaning, cutting, thermal processing, slight drying, packing and freezing.
EFFECT: improved organoleptical properties of ready product.
1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF HALF-FINISHED GARNISH POTATO | 2003 |
|
RU2253321C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATO | 2003 |
|
RU2246234C1 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2244489C1 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2244488C1 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2244483C1 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274310C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274387C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274342C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2244486C1 |
| METHOD FOR MANUFACTURING SEMIFINISHED GARNISH POTATOES | 2003 |
|
RU2275120C2 |
