FIELD: food industry, technology of canned food industry.
SUBSTANCE: the present innovation deals with manufacturing semifinished garnish potatoes. Potatoes after washing and inspecting before peeling, further peeling, cutting, roasting, drying up to certain state, packaging and freezing should be treated with a preparation obtained out of Mortierella hygrophila micromycete biomass according to the preset technique to be kept for a certain period of time. The present innovation enables to improve organoleptic properties of the target product.
EFFECT: higher efficiency of manufacturing.
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR PRODUCING OF SEMI-FINISHED GARNISH POTATOES | 2003 |
|
RU2244482C1 |
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 |
Authors
Dates
2006-04-27—Published
2003-06-27—Filed