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 parvispora 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.
EFFECT: higher efficiency of manufacturing.
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR PRODUCTION OF GARNISH HALF-FINISHED POTATO | 2003 |
|
RU2259143C2 |
METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2273380C2 |
METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2273381C2 |
METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274295C2 |
METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274296C2 |
METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274298C2 |
METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274365C2 |
METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274332C2 |
METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274294C2 |
METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274299C2 |
Authors
Dates
2006-03-27—Published
2003-06-18—Filed