| 摘要 |
FIELD: food industry. ^ SUBSTANCE: the present innovation deals with manufacturing semifinished garnish potatoes. Potatoes after washing and inspecting before peeling, further peeling, cutting, thermal treatment, drying up, packaging and freezing should be treated with lipid-containing extract of Mortierella gamsii micromycete according to the preset technique to be kept for certain period of time. The present innovation enables to improve organoleptic properties of the target product and decrease its crumbling degree up to 4%. ^ EFFECT: higher efficiency of manufacturing. |
