FIELD: canned food industry.
SUBSTANCE: method involves processing potatoes after washing and inspecting before cleaning, additional cleaning, frying, vacuum packing, pressurizing and pasteurizing with lipid-containing extract of Mortierella polycephala micromycet biomass, and holding.
EFFECT: improved organoleptical properties of base product.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF GARNISH POTATO | 2003 |
|
RU2264741C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274280C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274375C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2273378C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274261C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274382C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274279C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274282C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274376C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2273369C2 |
