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, vacuum packaging, sealing and pasteurization should be treated with lipid-containing extract of Mortierella spinosa micromycete according to the preset technique to be kept for certain period of time. The present innovation enables to improve organoleptic properties of the target product.
EFFECT: higher efficiency of manufacturing.
| Title | Year | Author | Number |
|---|---|---|---|
| GARNISH POTATO PRODUCTION PROCESS | 2003 |
|
RU2227680C1 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274362C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274352C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274269C2 |
| METHOD FOR MANUFACTURING GARNISH POTATOES | 2003 |
|
RU2272524C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2273379C2 |
| METHOD FOR PRODUCTION OF GARNISH POTATO | 2003 |
|
RU2252668C2 |
| METHOD FOR PRODUCTION OF GARNISH POTATO | 2003 |
|
RU2252669C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274291C2 |
| METHOD FOR PRODUCTION OF GARNISH POTATO | 2003 |
|
RU2260346C2 |
