FIELD: canned food industry, in particular, production of semi-finished garnish potatoes.
SUBSTANCE: method involves washing and inspecting potatoes; treating potatoes with jasmonic acid salt with alkaline metal or ammonium; holding; providing cleaning, additional cleaning, cutting, thermal processing, slight drying, packing and freezing procedures.
EFFECT: improved organoleptical properties of base product.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274265C2 |
| METHOD FOR MANUFACTURING SEMIFINISHED GARNISH POTATOES | 2003 |
|
RU2275120C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2273418C2 |
| METHOD FOR OBTAINING OF SEMI-FINISHED GARNISH POTATO PRODUCT | 2003 |
|
RU2249410C1 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2273414C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATO | 2003 |
|
RU2250040C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2244490C1 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATO | 2003 |
|
RU2246234C1 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2244483C1 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274387C2 |
