| 摘要 |
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, vacuum-packaging, sealing and pasteurization should be treated with lipid-containing extract of Mortierella marburgensis micromycete biomass 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. |
