| 摘要 |
FIELD: food processing industry, in particular cannery industry. ^ SUBSTANCE: claimed method includes potato washing, inspection, peeling, post-peeling, cutting, and blanching to obtain half-finished product, pre-packing in vacuum into packets from duplex or laminated film followed by sealing and pasteurization. Prior peeling potato is treated with lipid-containing preparation, obtained from biomass of Mortierella indohii micromycete in amount of 1-1.105 mg/t and conditioned for approximately 8 hours. ^ EFFECT: garnish potato of improved organoleptic properties. |
