| 摘要 |
FIELD: food processing industry, in particular cannery industry. ^ SUBSTANCE: claimed method includes washing, inspection, peeling, post-peeling, roasting packing and freezing. Prior peeling potato is treated with mixture of eicosapentaenoic acid lower alkyl ester with chitosane in mass ratio of 1:1 and in amount of 1-1x105 mg/t followed by conditioning for about 5 h. ^ EFFECT: garnish potato of improved organoleptic properties. |
