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 preparation produced from Mortierella bainieri micromycet biomass by predetermined process, and holding for about 5 hours.
EFFECT: improved organoleptical properties of semi-finished product in the form of garnish potatoes.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2273420C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274366C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274357C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274338C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274356C2 |
| METHOD FOR MANUFACTURING SEMIFINISHED GARNISH POTATOES | 2003 |
|
RU2275110C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2273402C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274368C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274336C2 |
| METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2274343C2 |
