FIELD: canned food industry.
SUBSTANCE: method involves washing and inspecting potatoes; before cleaning, additional cleaning, cutting, frying, packing and freezing procedures, treating potatoes with arachidonic acid salt with metal or ammonium, and holding.
EFFECT: improved organoleptical properties of base product.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURING GARNISH POTATOES | 2003 |
|
RU2248726C1 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274255C2 |
| METHOD FOR MANUFACTURING SEMIFINISHED GARNISH POTATOES | 2003 |
|
RU2275113C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2273414C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2273375C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2244467C1 |
| METHOD FOR OBTAINING GARNISH POTATOES | 2003 |
|
RU2275107C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATO | 2003 |
|
RU2251345C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2244470C1 |
| METHOD FOR MANUFACTURING GARNISH POTATOES | 2003 |
|
RU2248727C1 |
