FIELD: canned food industry, in particular, production of semi-finished garnish potato.
SUBSTANCE: method involves performing washing and inspection; before cleaning, additional cleaning, cutting, blanching to semi-ready state, vacuum packing, sealing and pasteurization procedures, treating potatoes with lipid-containing extract of Mortierella alpina micromycet biomass used in an amount of 1-1·105 mg/t; holding for about 8 hours.
EFFECT: improved organoleptical properties of base product.
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| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF GARNISH POTATO | 2003 |
|
RU2246227C1 |
| METHOD FOR PRODUCTION OF GARNISH POTATO | 2003 |
|
RU2264738C2 |
| METHOD FOR PRODUCTION OF GARNISH POTATO | 2003 |
|
RU2264740C2 |
| METHOD FOR PRODUCTION OF GARNISH POTATO | 2003 |
|
RU2264741C2 |
| METHOD FOR PRODUCTION OF GARNISH POTATO | 2003 |
|
RU2264742C2 |
| METHOD FOR PRODUCTION OF GARNISH POTATO | 2003 |
|
RU2264744C2 |
| METHOD FOR PRODUCTION OF GARNISH POTATO | 2003 |
|
RU2264746C2 |
| METHOD FOR PRODUCTION OF GARNISH POTATO | 2003 |
|
RU2259138C2 |
| METHOD FOR PRODUCTION OF GARNISH POTATO | 2003 |
|
RU2264739C2 |
| METHOD FOR PRODUCTION OF GARNISH POTATO | 2003 |
|
RU2264743C2 |
