FIELD: canned food industry, in particular, production of semi-finished garnish potato.
SUBSTANCE: method involves washing and inspecting raw potato; before cleaning, additional cleaning, cutting, frying, packing and freezing procedures, treating potato with mixture of jasmonic acid and chitosan used in the ratio of 1:1; providing holding procedure.
EFFECT: improved organoleptical properties of base product.
1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274300C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATO | 2003 |
|
RU2251345C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATO | 2003 |
|
RU2250040C2 |
| METHOD FOR OBTAINING OF SEMI-FINISHED GARNISH POTATO PRODUCT | 2003 |
|
RU2249410C1 |
| METHOD FOR MANUFACTURING GARNISH POTATOES | 2003 |
|
RU2248727C1 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2244468C1 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2244471C1 |
| METHOD FOR MANUFACTURING GARNISH POTATOES | 2003 |
|
RU2275104C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274255C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATO | 2003 |
|
RU2245658C1 |
