FIELD: canned food industry.
SUBSTANCE: method involves washing and inspecting potatoes; before cleaning, additional cleaning, cutting, frying, vacuum packaging, pressurizing and pasteurizing procedures, treating potatoes with preparation produced from Pythium ultimum micromycet biomass by predetermined process, and holding.
EFFECT: improved organoleptical properties of base product.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274260C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274283C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274284C2 |
| METHOD FOR PRODUCING OF GARNISH POTATO | 2003 |
|
RU2245655C1 |
| METHOD FOR PRODUCING OF GARNISH POTATO | 2003 |
|
RU2245654C1 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274259C2 |
| METHOD FOR PRODUCTION OF GARNISH POTATO | 2003 |
|
RU2253320C2 |
| METHOD FOR PRODUCTION OF GARNISH POTATO | 2003 |
|
RU2261627C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274269C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2273379C2 |
