| 摘要 |
FIELD: canned food industry, more particular, preparing of semi-finished garnish potatoes. ^ SUBSTANCE: method involves washing, inspecting and cleaning potatoes; before cleaning procedure, treating potatoes with preparation of Mortierella alpina micromycet biomass used in an amount of 0.7-1.105 mg/t, said preparation being produced by extracting Mortierella alpina micromycet biomass with the use of non-polar extractant in above-critical state and separating first extract at this stage; sequentially extracting said biomass with water, alkaline, water, acid, water, alkaline, and water; joining resultant solid residue with first extract and holding for about 5 hours; providing additional cleaning and cutting procedures; subjecting cut potatoes to thermal processing to the extent not less than that before inactivation of native enzymes and not in the excess of semi-ready state; providing slight drying to the extent not less than actual frying losses and not in the excess of those before the beginning of drying period; packaging and freezing. Method allows base product with smaller crumbling extent to be obtained, in particular, amount of crumbled pieces of potato in the closest prior art method constitutes about 11% while in the claimed method this amount averages 4%. ^ EFFECT: reduced crumbling extent and improved organoleptical properties of base product. |
