FIELD: canned food industry, in particular, preparing of semi-finished garnish potatoes.
SUBSTANCE: method involves washing, inspecting and cleaning potatoes; before cleaning procedure, treating potatoes with mixture of the lowest alkyl ether of jasmonic acid with chitosan used in weight ratio of about 1:1 in an amount of 0.1-1·105 mg/t, and holding for about 5 hours; providing additional cleaning, frying to state when moisture losses are not in the excess of actual frying losses and not less than those before inactivation of native enzymes; packaging and freezing. Method allows base product with smaller crumbling extent to be obtained, in particular, amount of crumbled pieces of potato in the closest prior art method constitutes about 11% while in claimed method this amount averages 5%.
EFFECT: improved organoleptical properties of base product having consistency approximating that of dish prepared from fresh potatoes.
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR MANUFACTURING GARNISH POTATOES | 2003 |
|
RU2275104C2 |
METHOD FOR OBTAINING GARNISH POTATOES | 2003 |
|
RU2275107C2 |
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|
RU2245658C1 |
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RU2250040C2 |
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RU2250038C2 |
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RU2273375C2 |
METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
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RU2273393C2 |
METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
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RU2273418C2 |
METHOD FOR PRODUCTION OF HALF-FINISHED GARNISH POTATO | 2003 |
|
RU2253321C2 |
METHOD FOR MANUFACTURING SEMI-FINISHED GARNISH POTATO | 2003 |
|
RU2257820C2 |
Authors
Dates
2006-04-20—Published
2003-06-23—Filed