FIELD: canned food industry and food-processing industry.
SUBSTANCE: method involves washing, inspecting, treating potato with preparation produced from Mortierella minutissima micromycet biomass; skinning potato and providing additional cleaning; cutting tubers; frying potato to semi-finished state; packing potato in bags; pressurizing and pasteurizing.
EFFECT: improved organoleptical properties of garnish potato.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF GARNISH POTATO | 2003 |
|
RU2253316C2 |
| METHOD FOR PRODUCING OF GARNISH POTATO | 2003 |
|
RU2255595C2 |
| METHOD FOR PRODUCING OF GARNISH POTATO | 2003 |
|
RU2255597C2 |
| METHOD FOR PRODUCTION OF GARNISH POTATO | 2003 |
|
RU2253317C2 |
| METHOD FOR PRODUCTION OF GARNISH POTATO | 2003 |
|
RU2253318C2 |
| METHOD FOR PRODUCING OF GARNISH POTATO | 2003 |
|
RU2255596C2 |
| METHOD FOR PRODUCTION OF GARNISH POTATO | 2003 |
|
RU2253320C2 |
| METHOD FOR PRODUCING OF GARNISH POTATO | 2003 |
|
RU2255594C2 |
| METHOD FOR PRODUCTION OF GARNISH POTATO | 2003 |
|
RU2252661C2 |
| METHOD FOR PRODUCTION OF GARNISH POTATO | 2003 |
|
RU2252664C2 |
