FIELD: food-processing industry.
SUBSTANCE: method involves washing and inspecting potatoes; before performing cleaning, additional cleaning and frying procedures, providing vacuum packing in bags made from doubled or multilayer film, pressurizing, pasteurizing, treating with preparation produced from Mortierella alpine mycromycet biomass, and holding for about 5 hours.
EFFECT: improved organoleptical properties of base product.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274369C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274269C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274291C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274287C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274288C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274378C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274285C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274289C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274290C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274292C2 |
