FIELD: canned food industry, in particular, production of semi-finished garnish potato.
SUBSTANCE: method involves washing and inspecting potato; before cleaning, additional cleaning, cutting, frying to semi-ready state, packing under vacuum, sealing and pasteurizing procedures, treating potato with lipid-containing extract of Mortierella alpina micromycet biomass used in an amount of 1-1·105 mg/t and 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 |
|
RU2245649C1 |
| METHOD FOR PRODUCTION OF GARNISH POTATO | 2003 |
|
RU2259139C2 |
| METHOD FOR PRODUCTION OF GARNISH POTATO | 2003 |
|
RU2259140C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274280C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274375C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2273378C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274261C2 |
| METHOD FOR PRODUCTION OF GARNISH POTATO | 2003 |
|
RU2262272C2 |
| METHOD FOR PRODUCING OF GARNISH POTATO | 2003 |
|
RU2255599C2 |
| METHOD FOR PRODUCING OF POTATO GARNISH | 2003 |
|
RU2228111C1 |
