| 摘要 |
FIELD: processes for obtaining of frozen food product from potato with different cutting shapes. ^ SUBSTANCE: method involves processing potato in saline solution; during processing or in succession adding preservative or antioxidant; drying potato by hot air; adding color homogenizer and agent for alkalizing and stabilizing of potato structure; cooling in solution. Depending on version of embodiment of method, food colorants and/or flavor additives may be added. Method further involves drying by laminar air flow before freezing procedure. ^ EFFECT: provision for obtaining of product having lower starch content and holding smaller amount of fat during frying than traditional frozen preliminarily fried potato product. ^ 13 cl, 1 dwg, 3 tbl, 4 ex |
