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, thermal processing, slight drying, packing and freezing procedures, treating potato with mixture of lower alkyl ether of jasmonic acid and chitosan; providing holding procedure.
EFFECT: improved organoleptical properties of base product.
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| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2273418C2 |
| METHOD FOR PRODUCTION OF HALF-FINISHED GARNISH POTATO | 2003 |
|
RU2253321C2 |
| METHOD FOR MANUFACTURING SEMI-FINISHED GARNISH POTATO | 2003 |
|
RU2257820C2 |
| METHOD FOR OBTAINING OF SEMI-FINISHED GARNISH POTATO PRODUCT | 2003 |
|
RU2249410C1 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274387C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2244488C1 |
| METHOD FOR MANUFACTURING SEMIFINISHED GARNISH POTATOES | 2003 |
|
RU2275120C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2273388C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274265C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274300C2 |
