FIELD: food-processing industry, in particular, production of semi-finished garnish potatoes.
SUBSTANCE: method involves washing and inspecting potatoes; before cleaning, additional cleaning, cutting, thermal processing, slight drying, packaging and freezing procedures, treating potatoes with lipid-containing extract of Mortierella gamsii micromycet biomass and holding for about 5 hours.
EFFECT: improved organoleptical properties of base product.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2273401C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274351C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274337C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274345C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274348C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274349C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2273392C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274301C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274302C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274303C2 |
