| 摘要 |
FIELD: canned food industry, in particular, production of semi-finished garnish potatoes. ^ SUBSTANCE: method involves washing, inspecting and cleaning potatoes; before cleaning procedure, treating potatoes with preparation produced from Mortierella nigrescens micromycet biomass used in an amount of 0.7-1.105 mg/t, said preparation being produced by extracting of Mortierella nigrescens micromycet biomass with the use of non-polar extractant in above-critical state; at this stage, separating first extract; sequentially extracting biomass with the use of water, alkaline, water, acid, water, alkaline, and water; joining solid residue with first extract, and holding for about 5 hours; providing cleaning, additional cleaning and cutting; subjecting cut potatoes to thermal processing for time sufficient for inactivation of native enzymes and providing semi-ready state of potatoes; slightly drying until actual roasting losses percentage is reached and not in the excess of time before drying period; packing and freezing. Method allows base product with lesser crumbling extent to be obtained, in particular, amount of crumbled potato pieces in closest prior art method averages 11% while in claimed method it averages 3%. ^ EFFECT: improved organoleptical properties of base product with lesser crumbling extent. |
