FIELD: food-processing industry.
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 Pythium insidiosum micromycet biomass, and holding. Method allows amount of crumbled pieces of potatoes to be reduced to 3%.
EFFECT: improved organoleptical properties of base product.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274315C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274314C2 |
| METHOD FOR MANUFACTURING GARNISH POTATOES | 2003 |
|
RU2275119C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2273417C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274320C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2244486C1 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274310C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274342C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2273367C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2273398C2 |
