METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES Russian patent published in 2006 - IPC A23L1/216 A23L1/217 

FIELD: canned food industry.

SUBSTANCE: method involves washing and inspecting potatoes; treating with salt of jasmonic acid with alkyl-substituted ammonium used in an amount of 0.1-1·10⁵ mg/t, and holding for about 5 hours; cleaning potatoes and providing additional cleaning and cutting; subjecting cut potatoes to thermal processing to the extent providing at least inactivation of native enzymes and not in the excess of semi-ready state; providing slight drying to the extent of at least actual frying losses and not in the excess of state before beginning of drying period; packaging and freezing. Method allows the amount of crumbling potato pieces to be reduced on the average from 9% to 3%.

EFFECT: improved organoleptical properties of base product having consistency approximating to that of dish prepared from fresh potatoes.