FIELD: food-processing 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 Mortierella jenkinii micromycet biomass by predetermined process, and holding. Method allows amount of crumbled potato pieces to be reduced to 4%.
EFFECT: improved organoleptical properties of base product.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274269C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2273379C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274291C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274287C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274288C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274378C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274285C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274290C2 |
| METHOD FOR PRODUCING OF GARNISH POTATOES | 2003 |
|
RU2274292C2 |
| METHOD FOR PRODUCTION OF GARNISH POTATO | 2003 |
|
RU2253318C2 |
