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 spinosa var. sterilis 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.
