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 gamsii 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.
