| 摘要 |
FIELD: food industry, canned food industry. ^ SUBSTANCE: the present innovation deals with manufacturing semifinished garnish potatoes. Potatoes after washing and inspecting before peeling, further peeling, cutting, roasting, vacuum packaging, sealing and pasteurization should be treated with a lipid-containing extract of Pythium ultimum micromycete biomass at the quantity of 1-1x105 mg/t and kept for about 8 h. The present innovation enables to improve organoleptic properties of the target product. ^ EFFECT: higher efficiency of manufacturing. ^ 1 ex |
