FIELD: canned food industry.
SUBSTANCE: method involves providing washing and inspecting of potatoes; before cleaning, additional cleaning, cutting, frying, packing and freezing, performing treatment of potatoes with lower alkyl ether of arachidonic acid and holding.
EFFECT: improved organoleptical properties of base product.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR OBTAINING GARNISH POTATOES | 2003 |
|
RU2275107C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2273393C2 |
| METHOD FOR MANUFACTURING GARNISH POTATOES | 2003 |
|
RU2275104C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274300C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274387C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATO | 2003 |
|
RU2245658C1 |
| METHOD FOR MANUFACTURING SEMI-FINISHED GARNISH POTATO | 2003 |
|
RU2257820C2 |
| METHOD FOR OBTAINING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2273409C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2244467C1 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATO | 2003 |
|
RU2251345C2 |
