| 摘要 |
FIELD: food-processing industry. ^ SUBSTANCE: method involves providing washing, inspecting, cleaning, additional cleaning, cutting, frying of potatoes to moisture losses not in the excess of actual frying losses and not less than those before inactivation of native enzymes; packaging and freezing; before cleaning procedure, treating potatoes with preparation produced from Mortierella exigua micromycet biomass, said preparation being produced by sequential extracting of Mortierella exigua micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water; joining first extract with solid residue in an amount of 0.7-1.105 mg/t, and holding for about 5 hours. ^ EFFECT: improved organoleptical properties of base product. |
