FIELD: production technology of food products.
SUBSTANCE: one opens the capillars of turnip roots cutting the herbage and root, freezes to its full depth. When freezed the roots are boiled in the tank under the pressure till the semi-finished condition. The tank with roots is cooled at room temperature. The cooled roots are peeled and chopped. They are packed in antiseptic conditions in special tare and like this or freezed the semi-finished products are supplied to the consumer.
EFFECT: semi-product of turnip with pleasant flavour and taste because of mustard and solanaceous oils removal.
11 cl, 6 ex
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