FIELD: food industry, canned industry technology.
SUBSTANCE: the present innovation deals with manufacturing semifinished garnish potatoes. Potatoes after washing and inspecting before peeling, further peeling, cutting, roasting up to moisture loss being not more than true percentage of roasting and not less than before inactivation of native enzymes, vacuum packaging, sealing, pasteurization and freezing should be treated with a lipid-containing extract of Mortierella reticulata micromycete at the quantity of 1-1·105 mg/t to be kept for about 8 h. The present innovation enables to improve organoleptic properties of the target product and decrease its crumbling degree, that is, the quantity of crumbled potato slices in the nearest analog corresponds to about 11% on the average against the preset innovation - about 4% on the average. Moreover, it has consistence more similar to the dish cooked applying fresh potatoes.
EFFECT: higher efficiency of manufacturing.
