FIELD: food-processing industry, in particular, canned food industry, may be used for preparing of semi-finished garnish product.
SUBSTANCE: method involves washing, inspecting, treating potato with lipid-containing extract of Mortierella sarnyensis micromycet biomass and holding; skinning potato and providing additional cleaning; cutting; blanching; packing under vacuum; pressurizing and pasteurizing.
EFFECT: improved organoleptical properties of garnish potato.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF GARNISH POTATO | 2003 |
|
RU2259140C2 |
| METHOD FOR PRODUCTION OF GARNISH POTATO | 2003 |
|
RU2259139C2 |
| 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 PRODUCTION OF GARNISH POTATO | 2003 |
|
RU2262272C2 |
| METHOD FOR PRODUCING OF POTATO GARNISH | 2003 |
|
RU2228111C1 |
| METHOD FOR PREPARING OF GARNISH POTATOES | 2003 |
|
RU2243697C1 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274261C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274376C2 |
