FIELD: food processing industry, in particular garnish half-finished potato production.
SUBSTANCE: claimed method includes potato washing, inspection and peeling. Before peeling potato is treated with lipid-containing extract obtained from biomass of Mortierella pulchella micromycete and conditioned for approximately 8 hours. Further method includes post-peeling, cutting, heat treatment, parching, packing and freezing to produce half-finished product.
EFFECT: garnish potato of improved organoleptic properties.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274385C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274326C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274342C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274310C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2273399C2 |
| METHOD FOR MANUFACTURING GARNISH POTATOES | 2003 |
|
RU2272530C2 |
| METHOD FOR PRODUCTION OF HALF-FINISHED GARNISH POTATO | 2003 |
|
RU2271718C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2273367C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2273398C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274306C2 |
